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[Rose]

Made a pumpkin pie for the first time. Very nervous. Is it supposed to still be wobbly was I take it out of the oven?
The exposed crust is dark brown, while the filling is golden brown. A fork came out clean.

[penguinofhonor]

Yeah, I'd definitely expect it to thicken as it cools.

[Bauglir]

Yeah, that's about right. It's functionally a custard, so a lot of the thickening will happen as it cools to room temperature.

[Rose]

Yeah, it thickened, but the pie overall was less than the best. Too much spice in it. Was in general deemed 'okay' but not 'great'.

Then again, it's the first pumpkin pie I've ever made, and only the second pie ever, so it's to be expected.

[timferius]

the joy of baking is adapting the recipe over many attempts. Also a great excuse to bake more pies.

[Bauglir]

Marinaded some chicken in sriracha and mead with a bit of lime juice, and a package of roasted chicken ramen seasoning (for some reason). Really good, and mixed with the cooking oil, a bit of apple cider vinegar, and some flour, thickened up into a nice sweet and spicy sauce for the chicken.

So, yeah, I'll endorse mead as a good alcohol for white meat marinade.

[Eldin00]

Does anyone have a recipe for corn bread that doesn't use a ton of sugar? 

I've not been able to find one that doesn't make like.. cornmeal sweetbread instead of the older fashioned heavy salt type loaf.

Missed your query before and just noticed it. Here's an old recipe for southern-style savory cornbread:

Ingredients
1 1/2 cups cornmeal
1/2 cup flour
2 teaspoons baking soda
1 teaspoon salt
1 to 2 Tbsp sugar (optional)
1 1/4 cups buttermilk
1 egg
6 Tbsp unsalted butter, melted
1 Tbsp bacon drippings

Put the bacon drippings in a cast iron skillet or dutch oven (or cake pan if you don't have either). I use a 9 inch skillet, so something around that size. Put this in an oven that you are pre-heating to 400°F while you mix the remaining ingredients.

Mix the dry ingredients. Beat the egg with the buttermilk. Mix the egg/buttermilk mixture with the dry ingredients, then stir in the melted butter.

Once your oven is pre-heated, take out the pan and add the batter. Make sure it is evenly distributed in the pan. Put the pan back in the oven and bake for about 20 minutes. The edges should turn golden brown, and if a toothpick inserted near the middle pulls out clean, it's done.

Let the cornbread sit for at least 10 minutes before cutting.


Hopefully this is along the lines of what you were looking for, instead of the more popular northern-style cornbread (which has more sugar and flour).

[Eldin00]

Marinaded some chicken in sriracha and mead with a bit of lime juice, and a package of roasted chicken ramen seasoning (for some reason). Really good, and mixed with the cooking oil, a bit of apple cider vinegar, and some flour, thickened up into a nice sweet and spicy sauce for the chicken.

So, yeah, I'll endorse mead as a good alcohol for white meat marinade.

I'd never thought to use mead in a marinade, but now that I think about it, it makes sense that it would be good. Thanks for the suggestion and I'll have to try it sometime.

[Sappho]

Anyone have any good uses for canned soya beans? I know they're healthy but I don't know any good ways to cook them, and the recipes that pop up when I do a general google search require a lot of stuff I don't have.

[Ghills]

Anyone have any good uses for canned soya beans? I know they're healthy but I don't know any good ways to cook them, and the recipes that pop up when I do a general google search require a lot of stuff I don't have.

Chilli or bean stew.  Those options work with any kind of bean.

We finally got an ice cream maker that works.   So far so good - the ice cream turns out decent regardless of how carelessly we make the recipe.  Not that the recipes are hard, mind, we just typically don't bother with recipes.

Mini-Review:

The ice cream we make is not quite as nice as expensive ice cream brands.  It is better than cheap ice cream brands, and about the same cost.  Only slightly worse and much cheaper, I'll take it.  Also, we can make all kinds of weird flavors and experiment.  I was worried about planning ahead enough to make the bases and freeze the bowl - we are terrible at planning ahead - but so far we just keep the bowl in the freezer and it works great.  Mixes do work better when cooled down before being poured in. Popping them in the fridge for 2 hours works great, and making the mix doesn't take long, so it works perfectly to bookend cooking dinner.

If you like trying different kinds of things, tweaking to suit your tastes, or eat a lot of ice cream, a low-cost ice cream maker is a great idea.  If you just like standard vanilla/chocolate sometimes and don't buy the better brands, it's not worth it.   

[Rose]

Are these actual bean soyabeans, or https://en.wikipedia.org/wiki/Textured_vegetable_protein ?

[Sappho]

Actual soybeans. This exact can, in fact:

[Bauglir]

I cannot help with soybeans, but at a guess I'd expect them to be good in anything garbanzo beans are. Usually those go best with lots of fat, which soybeans can supply themselves, I think.

Also, this is pretty good as a rice topping if you're a fool and forget to bread.

[itisnotlogical]

So I tried creating my own candy peanut-butter mush, which was basically just creamy peanut butter + copious chocolate syrup + marshmallows + whatever you want to add. It wasn't very good, but it got me thinking: what is the difference between peanut butter in candy (ie Reese's) and the kind of peanut butter you get in a jar? They're much different consistencies and flavors, which makes me think that the peanut butter inside a Reese's cup has nothing to do with the kind of peanut butter you get in a jar... is it possible to prepare your own "candy" peanut butter? Google brings up nothing on this topic.

[penguinofhonor]

Yes, there's a difference. My aunt has made some sort of chocolate and peanut butter dessert where the peanut butter has that consistency and flavor. I forget the recipe but I think the main thing you add is a lot of sugar.