Nobody cares about food.

Rose Karuna

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Can I substitute most of the oil in a cornbread recipe with cottage cheese? I've read you can use greek yogurt to replace most of it, but I'm living out of a micro fridge at the moment and space is at a premium, and I always have cottage cheese for breakfast (with fruit & cornbread) because it's so cheap, healthy, and fills me up until dinner. If no, how about bananas or applesauce?

I plan to bake it in an oven for right now but am planning to move on to a bread machine with a bake setting in the near to intermediate term.

Thanks much!
I wouldn't recommend cottage cheese in cornbread because it is a curd and the curds will melt into something "cheesy" that may give the cornbread an odd flat texture. Try a can of creamed corn (I use creamed corn all the time because it cuts down on the oil in the recipe and I also love the touch of sweetness from the corn and the corn kernels in the bread. If you want a bit of zip, also add some finely chopped jalapeño.

Applesauce and bananas are also good as oil substitutes but I've never paired them with cornbread because it tends to be more savory than sweet but I don't see why that wouldn't work. Mashed sweet potato would work too, anything that can give it moisture.
 

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Could try some corn mash...
 
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Hey, I've never seen these on the candy shelves!

 
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Isabeau

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Over here (Quebec) the unofficial Covid pastry is the Nata (Portuguese tartelettes) and I’ve just eaten 2. I know, nobody cares, but they were delicious. ☺
 

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Seven. I have tried most of them at least once.
 

Sid

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Seven as well.
When it comes out of the sea, an ocean or a river, count me out. My mom always told me that I have been very sick at the age of four after eating fish, and since then I always refused to eat seafood. Now it is a habit, although I must say salmon looks very tasty. But I never come to it to try.
And no escargot please.
 

Isabeau

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Brains are the only thing I would be reluctant to try only because they look so unappetizing. If someone were to serve it to me then I guess I would, but I’m not choosing it out of a menu.

Out of that list, there isn’t even one I just simply tolerate. They’re all tasty to me.

There are some foods I choose to not eat, like fois gras, for ethical reasons, but they’re not on the list. Maybe Nutella...
 

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Isn’t that what picky means?
Picky means "fastidious," fussy or choosy, and the definition is not what I have a problem with.

Let me put it this way: If you can't eat nuts due to an allergy, are you being picky?
 
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Rose Karuna

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If I don't count the two things that I can't eat (oysters and raw fish, which I used to love) then I'm at just one, which is liver. The smell to me is so bad that I can't actually get it into my mouth. Organ meat has been a problem for me since I was a kid. I just can't stand the smell. My Aunt used to make brains and eggs for breakfast a lot and it smelled good cooking but when I chewed, it had a funky smell that I could just not get past.
 

Rose Karuna

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I'm making minestrone soup tonight. I have lots of small amounts of fresh vegetables left and some spinach and fresh basil from my garden so it looked like a good fit. Also drop biscuits, mostly because I'm too lazy to roll them and cut them out.
 
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Rose Karuna

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Got some salmon on sale today so I'm smoking it in the smoker and that's what I'm having for dinner tonight. (It smells SO good). Husband does not eat fish so he's getting a frozen chicken kiev, baked potato and various veggies from the garden. The salmon and veggies are sufficient for me.
 

Sukubia Scarmon

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The only thing I haven't eaten yet from that list are snails and oysters. I'd try them, tho. I already ate noodles made partialy with worm-flour.
My boyfriend and I'll try making Andong JjimDak when I'll be over for my birthday. Already super exited for it - he ate it when he was in Korea and liked it a lot. It's braised chicken with glassnoodles and spicy. I cannot handle spicy too well, so we may need to adjust. And I hope we'll find the brown sugar. For some odd reason, we don't seem to have the same type of brown sugar americans, koreans, and propably the rest of the world uses. (the slightly wet dark brown sugar). We have a german word for it, but well, not even the real big supermarket here has it. Just lightbrown cane sugar they advertise as brown sugar.
Also, I know you can make it yourself with regular sugar and molasses.. guess what I also never where able to find! :D