It was a little too strong and sweet this time, so I dialed down the hibiscus and sugar for next time
It feels similar in vibe to dutch baby pancake. Both use a preheated pan or dish, some fat, and a dough that is quickly poured in and baked in the oven. It tastes better this time than last I made it, but the consistency is the true star of this dish. It's both crunchy and chewy, and the bits of meat add some variation. Though I would love to add some spices or sauce, or vegetables on the side or something
Recipe: https://www.epimel.es/recipes/toad-in-the-hole-fra-1841
Source recipe: https://www.tastinghistory.com/recipes/toadinthehole
Ah, you're right. I was unsure if there were different names, but now I know: I used elbow macaroni instead of normal macaroni/maccheroni
Like, when the majority of the taste is salt and umami, and there are few spices or "risky" flavours. Tasting safe is being inoffensive and accessible, but less exciting
Thanks for the tips! I'll edit the recipe
It has a very safe taste. Feels like it's connected to mac n cheese (but it has potatoes). Apparently they often serve it with apple compote, which works ok, but I like it better without
Ayy, my confirmation bias likes those words!
It works well with single/double cream or mascarpone, and raspberry jam, applesauce and blueberry jam
The fat content is important to the taste and texture. If I only put milk, it becomes a lesser version that I could not eat every day. I'm not sure if the cholesterol reducing properties of the beta-glucan in the oatmeal wins over the dairy though
Recipe: https://www.epimel.es/recipes/kremete-havregrot-med-banan-og-syltetoy
No, don't worry, I did not interpret you as critical. I just wanted to explain the mix of languages
Sounds like linguine is the best substitution then. I feel like the slight flatness improves the consistency, and makes it grab more sauce
It's good that it looks ok on screen reader! I've made sure to have enough contrast all the way, with at least 7 in contrast ratio wherever possible. That way it should be readable even if the reader has cataracts, or the device is used in an environment with bright light
Responsive layout has also been a focus from the start. People usually follow recipes on their phone, so it's important that it works well in any form factor. I have a friend with a tiny phone, so if something isn't responsive enough, I usually hear it from him
A tip: If you press the amount shapes, you can see the amount in other units (volume if it's shown as weight, vice versa, and weight if unitless like the lemon in the photo). I'm not sure how to make that functionality obvious, but it's there
A ton of improvements are planned, I just need to prioritize, haha
Well, if you go to the about page, you can see how the name was chosen. The domain was then chosen to have a shorter URL. I first write recipes in norwegian, and then translate to english and spanish. I switched to linguini/fettucchini because it's so much better than spaghetti
Thanks, is there anything you would change about the site, or that is missing? Except photos, that's coming
It's like a simplified bolognese, but it takes less time and uses cheaper ingredients. Works well for weekdays. It was very hard to resist having a second serving
Recipe: https://www.epimel.es/recipes/chef-boyardees-spaghetti-fra-1930-tallet
The original variant is, according to Wikipedia, supposed to be similar to ice cream. But this one uses a cream made of mascarpone, yoghurt, sugar, heavy cream and vanilla. It makes it easier, but I still want to try making the original which is "made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen". Sounds harder, but maybe better
It's definitely the best oatmeal I've tasted. I was sceptical, but it worked out very well. I've actually been wanting to make it again, haha
I regret turning on my computer today
At least until you add too much of it. Never drown chicken in turmeric and vinegar, I'm warning you
I've gotten very good at cooking by trying around 200-300 recipes from all around the world. Whatever dish you're thinking of, I can probably make it perfectly and tell you it's origin and related dishes. I've made a system of my recipes where they are organized by origin country, allergies, diets, ratings, categories and tons more, and all ingredients are connected to more information and other recipes where they're used. I feel like I'm getting close to solving cooking as a whole by fixing all paper cuts and annoyances involved one by one
Charging situation: We have tons of chargers, and they are all required to take credit cards. You can use their app, or unified apps, but you don't need to. The chargers show up in Google Maps, CoMaps, and specialized EV apps. There are chargers distributed evenly over the country, so that even in winter when the car has about 60% of normal range, there is no problem finding fast chargers and taking short breaks. Calculated for range and such, even fast chargers are way cheaper than gas, you can multiply the price by about 3 to get the equivalent liters per 10 kilometers.
Motivation to buy EVs: Sure, we've had a bunch of incentives, like a lower purchase tax, access to bus lanes, free parking and so on. But the main motivation has been and always will be these:
That sounds like a good combination! I'll add the onion gravy, so it gets more varied flavour