Activity for Canina
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #285284 |
Maybe this calls for a tag along the lines of `preparation-safety`? (more) |
— | almost 3 years ago |
| Edit | Post #283999 |
Post edited: |
— | about 3 years ago |
| Suggested Edit | Post #283999 |
Suggested edit: (more) |
helpful | about 3 years ago |
| Edit | Post #282073 | Initial revision | — | over 3 years ago |
| Question | — |
Why are corn (maize) grains canned in a liquid? Whenever I buy canned corn grains, it always comes canned with a liquid, and the first thing I do is to pour that down the drain. I don't think I have ever seen any recipe that calls for using it for anything. Why not just can the corn in a dry environment instead, thus certainly saving on weig... (more) |
— | over 3 years ago |
| Comment | Post #276836 |
Note that that site doesn't even try to include the recipe as text; each recipe is an image, which introduces all sorts of problems on its own (ones that I can think of right now are searchability and various aspects of accessibility). Even if it was text, unless it's *very* carefully laid out in the... (more) |
— | over 4 years ago |
| Edit | Post #276316 | Post edited | — | over 4 years ago |
| Suggested Edit | Post #276316 |
Suggested edit: substitutes probably shouldn't count towards, not forward (more) |
helpful | over 4 years ago |
| Edit | Post #276286 | Initial revision | — | over 4 years ago |
| Answer | — |
A: Tags - can't create, can't find relevant existing I'm not sure why exactly you can't create tags, but myself, I would take the pragmatic approach here. If you genuinely think that the question is on topic, just tag it with anything (something appropriate if possible), leave a comment specifying your desired tags, and flag the question for moderat... (more) |
— | over 4 years ago |
| Edit | Post #276108 | Post edited | — | over 4 years ago |
| Suggested Edit | Post #276108 |
Suggested edit: (more) |
helpful | over 4 years ago |
| Comment | Post #275936 |
That's definitely better than what I had @Zerotime, thanks for the suggestion. (more) |
— | over 4 years ago |
| Edit | Post #275936 |
Post edited: |
— | over 4 years ago |
| Comment | Post #275936 |
Quite honestly, I'm not sure what to call this one. If anyone has a suggestion for a more descriptive title, please comment! (more) |
— | over 4 years ago |
| Comment | Post #275933 |
@ArtOfCode It worked now, thank you! (more) |
— | over 4 years ago |
| Edit | Post #275936 | Initial revision | — | over 4 years ago |
| Article | — |
Banana milkshake with vanilla flavour Ingredients 1 large, ripe banana 3-4 dl cold milk ½-1 dl cream (adjust to taste) a little vanilla (optional) Needed stick blender, or similar large drinking glass or high jug (for mixing in) Instructions Peel the banana, and cut or break it into pieces approximately 2-3 cm lo... (more) |
— | over 4 years ago |
| Edit | Post #275933 | Initial revision | — | over 4 years ago |
| Question | — |
Can't post Recipe - "The Question post type is not allowed in the Recipes category" I tried to post a recipe in the Recipes category, but get an error back when I try. > The Question post type is not allowed in the Recipes category. I'm hoping that this is a quick fix. (more) |
— | over 4 years ago |
| Comment | Post #275901 |
If it's on the roadmap, I think we can live with a few speedbumps for now. (more) |
— | over 4 years ago |
| Edit | Post #275922 | Initial revision | — | over 4 years ago |
| Answer | — |
A: How do I prevent Swedish meatballs from falling apart? Like what has already been said, falling apart would likely be due to too much liquid, too little binder, or both. I checked what one of my cookbooks says about Swedish meatballs, and that recipe calls for (among some other ingredients) 400g mixed[^1] minced meat to one egg and four tablespoons (6... (more) |
— | over 4 years ago |
| Comment | Post #275901 |
A shared tag set with Q&A and a category specifically for recipes using that article post type sounds good to me. Is search restricted per category as well? (So, say, if I search for 'meatballs' when in Recipes I get *recipies* for meatballs, not Q&A about meatballs.) (more) |
— | over 4 years ago |
| Edit | Post #275919 | Initial revision | — | over 4 years ago |
| Question | — |
How can I make hard cheese keep longer, while preserving texture? I like to keep hard cheese at home, and use it from time to time -- in everything from sandwiches to cooking. However, there are periods (sometimes up to a few weeks) when I just don't use all that much cheese for a variety of reasons. What usually happens then is that I'm left with a moldy hal... (more) |
— | over 4 years ago |
| Comment | Post #275875 |
*"but it was near as fruity and fresh"* Is there by any chance a word missing here? I get the feeling that you meant to write something more along the lines of "nowhere near as...". (more) |
— | over 4 years ago |
| Comment | Post #275859 |
I myself quite honestly had no idea there even was such a thing as a specific "bread flour". Bread *mixes*, yes, but not a specific type of flour. You may want to edit the title to make this a little more clear. (more) |
— | over 4 years ago |
| Comment | Post #275853 |
\#2 sounds like it would work better for a dough than a batter; I have a feeling that would make it splatter all over the kitchen counter. \#1 might be worth trying next time, though. (more) |
— | over 4 years ago |
| Edit | Post #275851 | Initial revision | — | over 4 years ago |
| Question | — |
How to avoid air bubbles forming when baking a pancake in the oven? I like to bake a pancake in the oven, instead of in a frying pan atop the stove. The basic recipe is the same (flour, milk, eggs, butter, salt; mix, pour into a roasting pan, bake in the oven at medium heat) but since one uses all of the batter at once, it ends up being thicker. However, it seems ... (more) |
— | over 4 years ago |