Culinary, Arts, Thread.

#61,440
#61,440
volfanbill said:
They are all over the place in the DC Metro area
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It's astonishing the number of eejits who park directly on the driveway opening (HELLO!), plus a subgroup who parks across the street (1 1/2 lane wide) from where the driveway empties out.

The second group I can sort of understand until it started happening to us, but on a 1 1/2 lane side street where people whimsically park on either side of the street, trying to back out and dodge the parked vehicles, never mind the oncoming vehicles; whew

- the first group (driveway blockers) can rot in hell. So there. There's a halfway decent chance that the Sube can just push those mftr's out of the way and go on.
Aggressive
 
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#61,443
#61,443
VolNExile said:
It's astonishing the number of eejits who park directly on the driveway opening (HELLO!), plus a subgroup who parks across the street (1 1/2 lane wide) from where the driveway empties out.

The second group I can sort of understand until it started happening to us, but on a 1 1/2 lane side street where people whimsically park on either side of the street, trying to back out and dodge the parked vehicles, never mind the oncoming vehicles; whew

- the first group (driveway blockers) can rot in hell. So there. There's a halfway decent chance that the Sube can just push those mftr's out of the way and go on.
Aggressive
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I may have been involved a couple of times moving cars with a forklift in Berkeley. Patrons of the steam baths down the street were the usual suspects.
 
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#61,448
#61,448
@Behr I’m looking for a cornbread recipe designed for a 10” skillet. I’ve found a few that look good, but all of them call for sugar, 2 Tbsp or more. I don’t like sweet cornbread.

Does sugar actually affect the baking process in foods like cornbread (chemically, I mean), so that something would go wrong if you didn’t use it? Or is it just there as a sweetener? Yes, I’ll try it without sugar, but I’m curious for your professional opinion. 1696370580706.gif
 
#61,449
#61,449
VolNExile said:
@Behr I’m looking for a cornbread recipe designed for a 10” skillet. I’ve found a few that look good, but all of them call for sugar, 2 Tbsp or more. I don’t like sweet cornbread.

Does sugar actually affect the baking process in foods like cornbread (chemically, I mean), so that something would go wrong if you didn’t use it? Or is it just there as a sweetener? Yes, I’ll try it without sugar, but I’m curious for your professional opinion. View attachment 584390
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Not really, but it will make it brown more so some that don't use sugar waits until it browns and has that perfect golden brown, so it might be a little dry. But, thats usually done by someone that doesn't know what they're doing imo.
 
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#61,450
#61,450
Behr said:
Not really, but it will make it brown more so some that don't use sugar waits until it browns and has that perfect golden brown, so it might be a little dry. But, thats usually done by someone that doesn't know what they're doing imo.
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Ok, I’ll try it without. Thanks!

Also, I hope he doesn’t mind me asking, but Tiffany (Joe’s wife) is in ICU with septic shock after a procedure. Is your church friend up in (?)Pennsylvania or Florida at the moment. Her prayers would be welcomed. (Details in the Tiffany thread)
 
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