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64 comments
I didn't know you got Canadian comedy.
Kool... š¤
Yeah, thatZ happened to me a few times; "That cheese is HOW much FFS?"
(I didn't give a shit, HE stayed behind and was replaced with Kraft cheddar.)
True, about those damn recipe pages. I think I found the same resource as you, which simply pulls the recipe without all that other garbage.
Also true about Tofu.
Although I don't add any soya, I simply add a side of BBQ ribs and chicken. š¶
Mmm I love me some BbQ ribs.
Wait did I miss it? Iāve reread it like four times and Iām still not seeing the tip. Am I totally skipping paragraphs without realizing?
My childbirth story was NOTHING like that.
Oh sheesh. They stole the image. I should have known better. I even cropped it to make it less apparent that it came from a social media site!
And yeah. That was a classic "movie" childbirth but I assume it doesn't usually go that way.
same... I think the picture was eaten.
@TicklePlease @EnigmaInitiative I tried typing out the tip instead of using the screenshot image and the comment got denied. But, for some reason it seemed to sneak through in my reply to CarpeJamie. Different reviewer maybe.
@smartasswoman yeah I saw itā¦and laughed uncontrollably because itās censored. (I have mine set to no nudity)š
I was able to read it there
@EnigmaInitiative Funny, right? Better shield sensitive eyes from those recipe tips!
Funny video!
Can you bread and deep fry tofu? That might be tasty, LOLOL. Just teasing.
Hugs!!
I bet that would be tasty haha! The first recipe I tried claimed that it would make it "crispy" on the outside, I ranked it a fail in that regard. It's possible an air fryer would do a better job than my oven - but I am determined not to add that particular bulky appliance to my countertop.
I love baked and panfried tofu! Freeze and thaw your tofu first, then when you press it, it'll be much more dense and you can really crisp it up. Especially if you dust it in cornstarch first. If you have a nearly-empty jar of PB, you can add the rest of those peanut sauce ingredients (you'll have to eyeball proportions) to the jar, shake vigorously and viola! Easy sauce with no clean up and you can store what you don't use.
Yep, the simple recipe I tried called for tossing it in soy and oil and then adding some cornstarch. It claimed that would make it crispy...it didn't. But my friend's recipe calls for cornstarch too, so I guess I'll try again.
Great tip for the peanut sauce!
The image with my hot tip went poof. Here it is:
Most of the recipes I look up have a button at the top with "jump to recipe" so I just use that. The pop up videos are annoying though. Thanks for the tip. I'll keep it in mind in case I run into any that don't have that feature.
Good point, I'm going to have to look for that from now on.
@smartasswoman Curious - how often would you say that you try new recipes? Do you wish you did it more? You mentioned wanting more meatless recipes, do you prefer beans or tofu or lentils or vegetables for the "replacement"? I tend more towards beans myself though my meat and potato men wouldn't dare go meatless. LOL
@CL_Love I go through stages where I'm trying new stuff, and other phases where I'm in a rut. And, to be honest, way too many of my meals are pre-prepared stuff from Trader Joe's. Not least because it's a way of forcing portion control, it's just one or one and a half servings. If I make up a recipe that serves 4 or 6, there's just too much of a chance that I'll go back for a second helping.
(not a problem with the tofu though, haha! Perhaps the secret is to make things that taste OK but not fantastic)
Tofu is a bit tastier if you cut it into pieces and dry fry it until has a darker colour. Then just use it as you would normally. I made a mango curry with it and itās very nice.
I did cut it into pieces. Maybe I need to fry it instead of baking. Weāll see how it goes with a better marinadeā¦
@smartasswoman Baking it makes it a bit chewy and dries it out. The dry frying for a few minutes helps to give it more flavour.
I don't look up recipes online. I don't need to. I have stacks of recipes cut out from magazines. Recipes my mother cut out from magazines. And my grandmother. Plus, at least, a dozen recipe books (probably more)
The video was hysterical!
I have all of that too, but sometimes...ya just want to cook something new.
@smartasswoman I could cook something new, every day, for the rest of my life and never use all my recipes. Which is good, cuz I certainly don't want to fix Possum and Sweet Potatoes!
$257.84 - and I didn't even see where she bought any meat (or tofu)! š¤£
I guess the tip got dropped.
It did indeed. I tried putting it in comment replies but then it was getting denied. A couple of them did seem to go through (for now) so you could try scanning through the comments if youāre curious.
@smartasswoman Yeah, I found it. You (kind of) had a weblink in it, you rebel.
@CleavageFan4U I havenāt seen yet where thatās actually against the rules. It used to be, but that was supposed to be one of the enhancements of the new Community, that links would be allowed (I think maybe for bloggers above a certain level?).
And of course itās not an actual live linkā¦
@smartasswoman It seems the new rules are there are no rules. Totally arbitrary depending upon what each individual reviewer is feeling that day.
And now it looks like the image is back in the post. I wonder if complaining on the āWas Your Post Deniedā thread actually did something? š¤