Holdmydrpepper

I've heard of the oil separating. Any culinary scientists know how that works???

Non stop, even after yesterday's class with even more reminders. 8 more weeks until a week long break, then convocation and it all resumes again... hooray.

Never tried vegemite. World market may sell some though. Any brand you might recommend?

We got rid of our air fryer unfortunately. It took up too much space and we just didn't use it more than twice, maybe, in about 6 months. I do know people that swear by it though.

Made like a casserole? Sounds awesome!

There use to be a baked potato place down the street from us, but it got covid'd. I grill mine and smother with whatever I can find in the fridge.

Yup my mouth watered. I don't like the blue takis for some reason. I cover the red ones with Valentina. Messy but good.

Agreed, you can't go wrong with a big greasy pizza.

I get into a tres leches craving mode occasionally. Super easy cake to make! I do homemade frosting too with heavy whipping cream and top it with fruit. Awful for you but it tastes so good.

Extremely subjective, ha!

I make about two cans worth of water chestnuts. That will last me a few days, or hours if i need them to.

This is a very interesting tool. You've peaked a new interest by sharing that. Thanks!

I asked a question in one of the food threads(?) Forums(?) Lemmy instances(?) About ingredients about a type of food I can only get when I drive several hours away. I felt like it was received and answered without the memes and better-than-you tonality, which I felt was just nice and welcoming.