Nobody cares about food.

Noodles

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CronoCloud Creeggan

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I keep getting these videos on Facebook and I didn't even realize its ads for a diner here in IL but they are so unhinged and now I kind of want to go eat pancakes.

+10 informative
American AND Chinese food.

Now I want to go because I don't think she'd deliver pancakes this far over here.
 
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Bartholomew Gallacher

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Maybe it’s just a question of what one is used to, or maybe I just made it wrong.

So, no-boil pasta, yea or nay?
It depends on how you are layering your lasagna. If you are putting bechamel sauce in it this can work, because it give off enough fluid to make the dried pasta plates wet and cook them in place. If there is not enough fluid in it you're screwed.

But without bechamel it is definitely a no-no. Normally I am just putting my pasta sheets into room temperatured tap water to let them get flexible, and that's it. Which is how the manufacturers recommend doing it, so no-boil as well.

In general with no boil pasta you are giving away the control about your pasta being al dente. Way too often it becomes too mushy. This is why I don't use that method normally.

The only recipe from Italy where this is a thing is Spaghetti al Assassina.
 

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The only recipe from Italy where this is a thing is Spaghetti al Assassina.
Ah, the "killer's" spaghetti. I once had it made by a friend the correct way: spicy and partially burned. I could barely eat it.
 

Isabeau

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Yeah, I think I’ll stick to regular banana bread.

Also, liquids peanut butter: Is that a US thing?
 
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Also, liquids peanut butter: Is that a US thing?
I was wondering about that pourable peanut butter, as well. Maybe she lives where it's hot enough so that peanut butter no longer exists as a solid. Or maybe she stuck it in the microwave for a couple minutes?
 
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Also, who preps a recipe in an air fryer? It's one extra bowl to clean...

Also, is her husband/companion/cameraman incapable of counting out 2 eggs?
 

Katheryne Helendale

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Also, liquids peanut butter: Is that a US thing?
I once had bought a jar of Great Value (Walmart) peanut butter that I had to keep in the fridge because it turned into a jar of gloop when stored in the cupboard. I stick with name branded peanut butter now.
 
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Khamon

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It's an overly complicated "life hack." Simple me will have the bananas with honey and the eggs over easy. Add some bacon & fruit and eat the breakfast.
 

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It's an overly complicated "life hack" "easy baked oats."
fify.

Because if we start calling recipes "life hacks," I might start shitting wherever I find myself when I feel the urge to, and call it a "bathroom hack."
 

Isabeau

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Yeah, the smashing bananas with a fork directly in the air fryer 👀
And two Tbs (tsp?) of baking soda? That’s gotta leave a taste, no?

(my spellcheck is driving me nuts. WTF is baking Sosa? I wrote soda but it wanted to change it (it did it again, but this time sod-a)
 

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WTF is baking Sosa?
There's a brand called Sosa that makes a number of food products for baking. But should your phone know that?
 

Rose Karuna

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Despite everything being said about the "life hack" stuff (which I agree with), I might try this recipe. But probably not in my air fryer, but in the oven. Also on the liquid peanut butter, not a USA thing unless you buy the stuff that has not been blended and has all the oil on top. I'd like to find good blended liquid peanut butter though because I use it a lot in making sauces for my Thai food.
 
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I'd like to find good blended liquid peanut butter
Have you tried peanut butter sauce?

It's sold in 4-5lb tubs, as it's usually intended for restaurant use. I think Reese's is the best in regards to blended consistency. If you haven't tried it before, it's pretty much the same product as their Peanut Butter Topping, which they sell in 7oz squeeze bottles and usually can be found in stores with the chocolate syrups.
 
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