Dutch bros salted caramel breve ingredients
Need help getting more rise
2023.05.28 07:21 GhoulishPanther Need help getting more rise
 | 50g starter 375g filtered warm water 500g bread flour 11g kosher salt submitted by GhoulishPanther to Sourdough [link] [comments] Hand mix, let rise for 2 hours stretching dough five times to center every 30 mins. 1st proof to 50% increase in size. Roll into a ball bench rest for 30. After rest, stretch out and roll back into ball. 2nd period is 12 hours in the fridge, sealed bread bag. Preheat oven to 525° with Dutch oven inside. When oven is preheated let dutch oven preheat and additional 30. Place boule inside on parchment paper, cover with lid at 525° for 30 mins. Pull off lid, and do another 15 at 400°. Internal temp of 210°, rest for an hour before slicing. How can I get more rise/size out of this bad boy (without adding too too many extra ingredients)? |
2023.05.27 20:57 AIadventure Chicken sandwich recipe
Here's a recipe for a delicious fried chicken sandwich:
Ingredients for the Fried Chicken:
2 boneless, skinless chicken breasts 1 cup buttermilk 1 cup all-purpose flour 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper Vegetable oil for frying Ingredients for the Sandwich:
4 hamburger buns Mayonnaise Lettuce leaves Sliced tomatoes Sliced pickles (optional) Instructions:
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2 inch thick. This will help it cook evenly. In a shallow dish or bowl, pour the buttermilk over the chicken breasts, making sure they are fully submerged. Let them marinate in the buttermilk for at least 30 minutes or up to overnight in the refrigerator. In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Stir until well mixed. Heat vegetable oil in a deep skillet or Dutch oven to about 350°F (175°C) over medium heat. Remove the chicken breasts from the buttermilk, allowing any excess liquid to drip off. Dredge the chicken in the flour mixture, pressing the coating onto both sides to ensure it adheres well. Carefully place the coated chicken breasts into the hot oil and fry for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Cook in batches if needed, to avoid overcrowding the pan. Once cooked, transfer the fried chicken to a wire rack or a paper towel-lined plate to drain excess oil. To assemble the sandwiches, spread mayonnaise on the bottom halves of the hamburger buns. Top with lettuce leaves, a fried chicken breast, sliced tomatoes, and pickles if desired. Place the top halves of the buns on top. Serve the fried chicken sandwiches immediately while the chicken is still crispy and hot. Enjoy! Feel free to customize your sandwich with additional toppings such as cheese, hot sauce, or coleslaw. Enjoy your homemade fried chicken sandwich!
submitted by AIadventure to cookingcollection [link] [comments]
Ingredients for the Fried Chicken:
2 boneless, skinless chicken breasts 1 cup buttermilk 1 cup all-purpose flour 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper Vegetable oil for frying Ingredients for the Sandwich:
4 hamburger buns Mayonnaise Lettuce leaves Sliced tomatoes Sliced pickles (optional) Instructions:
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2 inch thick. This will help it cook evenly. In a shallow dish or bowl, pour the buttermilk over the chicken breasts, making sure they are fully submerged. Let them marinate in the buttermilk for at least 30 minutes or up to overnight in the refrigerator. In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Stir until well mixed. Heat vegetable oil in a deep skillet or Dutch oven to about 350°F (175°C) over medium heat. Remove the chicken breasts from the buttermilk, allowing any excess liquid to drip off. Dredge the chicken in the flour mixture, pressing the coating onto both sides to ensure it adheres well. Carefully place the coated chicken breasts into the hot oil and fry for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Cook in batches if needed, to avoid overcrowding the pan. Once cooked, transfer the fried chicken to a wire rack or a paper towel-lined plate to drain excess oil. To assemble the sandwiches, spread mayonnaise on the bottom halves of the hamburger buns. Top with lettuce leaves, a fried chicken breast, sliced tomatoes, and pickles if desired. Place the top halves of the buns on top. Serve the fried chicken sandwiches immediately while the chicken is still crispy and hot. Enjoy! Feel free to customize your sandwich with additional toppings such as cheese, hot sauce, or coleslaw. Enjoy your homemade fried chicken sandwich!
2023.05.27 20:36 AIadventure Brownies recipe!
Here's a classic recipe for delicious brownies:
Ingredients:
1 cup (225g) unsalted butter 2 cups (400g) granulated sugar 4 large eggs 1 teaspoon vanilla extract 1 cup (120g) all-purpose flour 1/2 cup (60g) unsweetened cocoa powder 1/4 teaspoon salt 1 cup (180g) chocolate chips or chopped chocolate (optional) 1 cup (120g) chopped nuts (optional) Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper. In a microwave-safe bowl, melt the butter. Alternatively, you can melt it in a saucepan over low heat. Let it cool slightly. In a large mixing bowl, combine the melted butter and granulated sugar. Mix well until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in the chocolate chips or chopped chocolate and the chopped nuts. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be cautious not to overbake, as you want the brownies to be fudgy. Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve. Enjoy your homemade brownies! Feel free to customize this basic recipe by adding ingredients like peanut butter swirls, caramel, or different types of nuts. Happy baking!
submitted by AIadventure to cookingcollection [link] [comments]
Ingredients:
1 cup (225g) unsalted butter 2 cups (400g) granulated sugar 4 large eggs 1 teaspoon vanilla extract 1 cup (120g) all-purpose flour 1/2 cup (60g) unsweetened cocoa powder 1/4 teaspoon salt 1 cup (180g) chocolate chips or chopped chocolate (optional) 1 cup (120g) chopped nuts (optional) Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper. In a microwave-safe bowl, melt the butter. Alternatively, you can melt it in a saucepan over low heat. Let it cool slightly. In a large mixing bowl, combine the melted butter and granulated sugar. Mix well until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in the chocolate chips or chopped chocolate and the chopped nuts. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be cautious not to overbake, as you want the brownies to be fudgy. Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve. Enjoy your homemade brownies! Feel free to customize this basic recipe by adding ingredients like peanut butter swirls, caramel, or different types of nuts. Happy baking!
2023.05.27 18:22 Olivesplace Veggie soup
Veggie soup
Ingredients
1 lb ground beef
1 small onion diced
1 tsp garlic minced
Salt & pepper to taste
3 1/2 cup beef broth or chicken broth
1 15 oz can petite diced tomatoes
1 10.5 oz can condensed tomato soup / I use pizza sauce not soup
2 tsp worcestershire sauce
2 tsp Italian seasoning
1 16 oz bag frozen mixed vegetables
2 medium potatoes any variety,
Instructions
In large pot or dutch oven add your ground beef, onion and garlic and cook until meat is no longer pink and onions are translucent.
Add your salt and pepper and mix to combine.
Mix in your beef broth, tomatoes, tomato soup, worcestershire sauce, Italian seasoning, vegetables and potatoes.
Bring to a boil the reduce heat, cover and simmer for about 30 minutes until potatoes are tender.
submitted by Olivesplace to Olivesplace [link] [comments]
Ingredients
1 lb ground beef
1 small onion diced
1 tsp garlic minced
Salt & pepper to taste
3 1/2 cup beef broth or chicken broth
1 15 oz can petite diced tomatoes
1 10.5 oz can condensed tomato soup / I use pizza sauce not soup
2 tsp worcestershire sauce
2 tsp Italian seasoning
1 16 oz bag frozen mixed vegetables
2 medium potatoes any variety,
Instructions
In large pot or dutch oven add your ground beef, onion and garlic and cook until meat is no longer pink and onions are translucent.
Add your salt and pepper and mix to combine.
Mix in your beef broth, tomatoes, tomato soup, worcestershire sauce, Italian seasoning, vegetables and potatoes.
Bring to a boil the reduce heat, cover and simmer for about 30 minutes until potatoes are tender.
2023.05.27 14:09 OffensiveName202 What would be the best way to balance this drink so its not too seeet?
So i was playing with chat gpt and was feeling inspired by a dutch bros shark attack. This is what chat gpt came up with
submitted by OffensiveName202 to cocktails [link] [comments]
Ingredients: 1.5 oz Malibu rum 1 oz blue raspberry syrup (such as Torani or Monin) 1 oz coconut cream 1 oz lime juice 1 oz pineapple juice Splash of grenadine Splash of energy drink (optional) Instructions: 1. Fill a cocktail shaker with ice. 2. Add the Malibu rum, blue raspberry syrup, coconut cream, lime juice, and pineapple juice to the shaker. 3. Shake well to combine. 4. Strain the mixture into a glass filled with ice 5. Add a splash of grenadine to the top of the drink for a "blood in the water" effect. 6. If desired, add a splash of energy drink to give the cocktail an extra boost This updated recipe should give the cocktail a fruity and tropical flavor with a blue raspberry twist, and the grenadine will still create a dramatic red color at the bottom of the glass. Enjoy!I'm not really an expert nor do i have a refined palette but i dont think thats the best ratio of ingredients. If you were going to redo it what ratios would you use?
2023.05.27 12:56 SammyGreen AITA for being upset over a friend pouring a full can of water into my bolognese and then complaining about it not having enough taste?
I was over at a friends house to prove that you can make a good vegetarian bolognese where her roommate was also invited.
I went all out on the ingredients and even made a practice one at home just to be sure. I thought it tasted fantastic so was ready to go at it.
I must’ve spent an hour simmering it, adding spices, cutting garlic into the thinnest slices ever, etc.
My friend then fills the used tomato can with water and just pours it in “to get the last of it out”.
In my opinion it was ruined. They agreed and said it was tasteless. Except that it wasn’t because of the water. It must have always been tasteless.
Friend and roommate then start making a new bolognese because obviously I was wrong. They use the ingredients I bought whole the roommate laughs a little while saying “sorry for just taking over :D”.
I’m not super talkative and leave after dinner saying that I’m tired and have work the next day anyway. Didn’t help that they kept saying it was good they made a new one and how impressed they were over they made such a good sauce in only 20 min.
Friend texts me a couple of days later and says I owe them an apology for making dinner awkward.
Yeah, this is of course just my side of the story, and even though I feel that I wasn’t talkative, I don’t doubt that my aura must’ve given off an awkward vibe.
I’m not looking for an apology from them. Just some acknowledgment that OF COURSE YOURE GOING TO LOSE A LOT OF FLAVOR IF YOU DILUTE IT WITH WATER.
Unless I’m the asshole?
Edit 2 by popular request, I’ll edit the post with the recipe when I get home (more likely tomorrow since if you think my grammar is awful now then you’ll be blown away by my drunk grammar 😝)
Hope you guys like a lot of mushrooms, lentils and garlic!
Edit 3 As promised the recipe I used :) It was in Danish but I was lazy so just threw it into Google translate so apologies if it’s a bit wonky:
ingredients
For the Bolognese: 200 g dried brown or green lentils
2 tbsp olive oil
1 large onion, finely chopped
8 cloves of garlic, very thinly sliced
500 g fresh mushrooms, roughly chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
800 g canned chopped tomatoes
3 tablespoons tomato puree
125 ml red wine (optional) (I obviously did 😄)
250ml concentrated vegetable broth
2 teaspoons dried basil
1 teaspoon dried oregano
Salt and pepper to taste
For the pasta: 500 g of your favorite pasta
Salt for cooking pasta
Fresh basil for garnish
Grated parmesan cheese for garnish
Instructions Rinse the lentils under cold water. In a medium-sized pot, add the lentils and enough water to cover them by approx. 2.5 cm.
Bring the water to a boil, then reduce the heat and simmer the lentils until tender, about 20-30 minutes.
Drain the lentils and set them aside.
Heat olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
Add the very thinly sliced garlic cloves to the pan. Cook them until lightly caramelized, about 2-3 minutes, stirring constantly to prevent them from burning.
Add mushrooms, carrots and celery to the pan.
Cook the vegetables, stirring occasionally, until soft, about 10 minutes.
Add the chopped tomatoes, tomato paste, red wine (if using), vegetable stock, basil and oregano to the pan.
Stir to combine the ingredients, then let the sauce simmer for approx. 20 minutes, stirring occasionally.
Add the cooked lentils to the pan. Stir the sauce to combine the lentils with the other ingredients, then continue to simmer for about 10 minutes, or until the sauce has thickened to your liking.
Season the sauce with salt and pepper to taste.
While the sauce is simmering, cook your pasta in a large pot of salted boiling water according to the instructions on the package
Edit Hadn’t considered it was done out of pure maliciousness but I was always going to have a real talk with her about this after a cool down period anyway… like not via a text.
I’ve cut people out of my life before so it’s not like I’m afraid to do that. I just figure that if I upset a friend that much I’d they’d give me a chance to have a coffee before completely cutting me out of their lives. Could be a misunderstanding. Could be that person is an asshole through-and-through.
Even if that makes people think I’m a schmuck ¯\_(ツ)_/¯
No way in holy hell I’m apologizing though so if it turns out that’s the hill she’s willing to die on then fuck it. I’m too old and have too little time to waste on people.
submitted by SammyGreen to AmItheAsshole [link] [comments]
I went all out on the ingredients and even made a practice one at home just to be sure. I thought it tasted fantastic so was ready to go at it.
I must’ve spent an hour simmering it, adding spices, cutting garlic into the thinnest slices ever, etc.
My friend then fills the used tomato can with water and just pours it in “to get the last of it out”.
In my opinion it was ruined. They agreed and said it was tasteless. Except that it wasn’t because of the water. It must have always been tasteless.
Friend and roommate then start making a new bolognese because obviously I was wrong. They use the ingredients I bought whole the roommate laughs a little while saying “sorry for just taking over :D”.
I’m not super talkative and leave after dinner saying that I’m tired and have work the next day anyway. Didn’t help that they kept saying it was good they made a new one and how impressed they were over they made such a good sauce in only 20 min.
Friend texts me a couple of days later and says I owe them an apology for making dinner awkward.
Yeah, this is of course just my side of the story, and even though I feel that I wasn’t talkative, I don’t doubt that my aura must’ve given off an awkward vibe.
I’m not looking for an apology from them. Just some acknowledgment that OF COURSE YOURE GOING TO LOSE A LOT OF FLAVOR IF YOU DILUTE IT WITH WATER.
Unless I’m the asshole?
Edit 2 by popular request, I’ll edit the post with the recipe when I get home (more likely tomorrow since if you think my grammar is awful now then you’ll be blown away by my drunk grammar 😝)
Hope you guys like a lot of mushrooms, lentils and garlic!
Edit 3 As promised the recipe I used :) It was in Danish but I was lazy so just threw it into Google translate so apologies if it’s a bit wonky:
ingredients
For the Bolognese: 200 g dried brown or green lentils
2 tbsp olive oil
1 large onion, finely chopped
8 cloves of garlic, very thinly sliced
500 g fresh mushrooms, roughly chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
800 g canned chopped tomatoes
3 tablespoons tomato puree
125 ml red wine (optional) (I obviously did 😄)
250ml concentrated vegetable broth
2 teaspoons dried basil
1 teaspoon dried oregano
Salt and pepper to taste
For the pasta: 500 g of your favorite pasta
Salt for cooking pasta
Fresh basil for garnish
Grated parmesan cheese for garnish
Instructions Rinse the lentils under cold water. In a medium-sized pot, add the lentils and enough water to cover them by approx. 2.5 cm.
Bring the water to a boil, then reduce the heat and simmer the lentils until tender, about 20-30 minutes.
Drain the lentils and set them aside.
Heat olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
Add the very thinly sliced garlic cloves to the pan. Cook them until lightly caramelized, about 2-3 minutes, stirring constantly to prevent them from burning.
Add mushrooms, carrots and celery to the pan.
Cook the vegetables, stirring occasionally, until soft, about 10 minutes.
Add the chopped tomatoes, tomato paste, red wine (if using), vegetable stock, basil and oregano to the pan.
Stir to combine the ingredients, then let the sauce simmer for approx. 20 minutes, stirring occasionally.
Add the cooked lentils to the pan. Stir the sauce to combine the lentils with the other ingredients, then continue to simmer for about 10 minutes, or until the sauce has thickened to your liking.
Season the sauce with salt and pepper to taste.
While the sauce is simmering, cook your pasta in a large pot of salted boiling water according to the instructions on the package
Edit Hadn’t considered it was done out of pure maliciousness but I was always going to have a real talk with her about this after a cool down period anyway… like not via a text.
I’ve cut people out of my life before so it’s not like I’m afraid to do that. I just figure that if I upset a friend that much I’d they’d give me a chance to have a coffee before completely cutting me out of their lives. Could be a misunderstanding. Could be that person is an asshole through-and-through.
Even if that makes people think I’m a schmuck ¯\_(ツ)_/¯
No way in holy hell I’m apologizing though so if it turns out that’s the hill she’s willing to die on then fuck it. I’m too old and have too little time to waste on people.
2023.05.27 06:05 AutoModerator Flavor Deep Dive: Dutch Chocolate
Blue Bell Dutch Chocolate: A rich, creamy chocolate ice cream made with the finest imported chocolate.
Please check actual product label as information may change.
Calories: 210
Total Fat: 12g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 35mg
Sodium: 60mg
Total Carbohydrate: 24g
Dietary Fiber 0.5g
Total Sugars: 22g (Includes 17g Added Sugars)
Protein: 5g
submitted by AutoModerator to bluebell [link] [comments]
INGREDIENTS:
Milk, cream, skim milk, sugar, high fructose corn syrup, cocoa (processed with alkali), cellulose gum, vegetable gums (guar, carrageenan, carob bean), salt.
ALLERGENS:
Contains milkPlease check actual product label as information may change.
Nutrition Facts:
Serving Size: 2/3 cupCalories: 210
Total Fat: 12g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 35mg
Sodium: 60mg
Total Carbohydrate: 24g
Dietary Fiber 0.5g
Total Sugars: 22g (Includes 17g Added Sugars)
Protein: 5g
2023.05.26 18:50 External-Inflation36 Why am I fat?
Reddit generated this username for me, and I thought it was really funny considering the circumstances, so I kept it.
First off... I'll say that I think I am pretty knowledgeable about nutrition. I've been on about 1,000,000 diets before (WW, calorie counting, keto, atkins.). Probably every diet known to man. I still don't lose weight. I've never lost weight on a diet. I'm 5'2'' and 200lb. Born female, have been on testosterone/HRT since 2018. I've been staying the same or slightly gaining since I've been tracking last month, but this is my normal diet. Right now, I am on the "eating when I'm hungry" diet ha.
I only really feel comfortable sharing last week's food log. I have OCD (real, diagnosed). For better or worse, it manifests in food tracking, so I have not left anything out. When taking into account your response, please make the assumption that I log 100% accurately, and this is a typical week for me (both of which are true.) Also, I weigh my food almost every time. I take a picture of and log everything that goes into my mouth.
Food log
17 May = 700cal
Improbable but possible theories
I'm truly baffled. All the traditional advice of eating less and moving more doesn't seem to be working for me. There was even an extended time (5-6 months?) when I was eating slightly below TDEE and exercising my butt off (1hr elliptical per day) and saw no change.
Also, if I'm ignorant on something, or I got something wrong, please correct me (preferably with citations.) I'm always willing to learn and update my knowledge!!
BTW, my health markers are all good. Just had a blood test a few weeks ago. Somewhat high LDL, triglycerides are fine and LDL/HDL ratio is fine though. I want to lose weight to stave off potential heart disease, as it runs in my family, and I carry my fat in the "bad area" (the abdomen.) I also believe it would help the other health issues I have. I don't particularly care how I look, though.
submitted by External-Inflation36 to NoStupidQuestions [link] [comments]
First off... I'll say that I think I am pretty knowledgeable about nutrition. I've been on about 1,000,000 diets before (WW, calorie counting, keto, atkins.). Probably every diet known to man. I still don't lose weight. I've never lost weight on a diet. I'm 5'2'' and 200lb. Born female, have been on testosterone/HRT since 2018. I've been staying the same or slightly gaining since I've been tracking last month, but this is my normal diet. Right now, I am on the "eating when I'm hungry" diet ha.
I only really feel comfortable sharing last week's food log. I have OCD (real, diagnosed). For better or worse, it manifests in food tracking, so I have not left anything out. When taking into account your response, please make the assumption that I log 100% accurately, and this is a typical week for me (both of which are true.) Also, I weigh my food almost every time. I take a picture of and log everything that goes into my mouth.
Food log
17 May = 700cal
- Lemon Noosa 8oz 300cal
- Apple cinnamon raisin bread 2oz 140cal
- Cheerios Oat Crunch 50g 200cal
- Fat free milk 1cup 80cal
- Lemon Noosa 8oz 300cal
- Apple cinnamon raisin bread 2oz 140cal
- Hershey's Kisses Almond 9 pieces 200cal
- HEB Plain Bagel 320cal
- Fat free cream cheese 1oz 30cal
- The Big Chip cookie (4) 300cal
- Honey Noosa 8oz 300cal
- Shrimp 6oz 250cal
- Apple cinnamon raisin bread 2oz 140cal
- Broccoli casserole 2 servings 500cal
- Coconut Noosa 300cal
- Baked potato (plain) 170cal
- Pulled pork 150g 300cal
- Dinner roll 70cal
- Cheerios Oat Crunch 50g 200cal
- Fat free milk 1cup 80cal
- McDouble plain with cheese 400cal
- Smores Snack Mix 30g 150cal
- Plain grilled chicken breast 0.25lb 200cal
- HEB nondairy Caramel Crunch ice cream 90g 200cal
- HEB Plain Bagel 320cal
- Fat free cream cheese 1oz 30cal
- Smores Snack Mix 30g 150cal
- HEB whole wheat rounds 1 roll 100cal
- Fat free American cheese one slice 30cal
- Chunk light tuna in water 1 can 230cal
- Light miracle whip 2tbsp 50cal
- HEB nondairy Caramel Crunch ice cream 90g 200cal
- Cheerios Oat Crunch 50g 200cal
- Fat free milk 1cup 80cal
- Denny's salmon with dinner bread 550cal
- Denny's mashed potatoes 150cal
- Denny's Gravy 10cal
- Denny's whole grain rice 250cal
- Neoh coconut crunch bar 100cal
- HEB whole wheat rounds 1 roll 100cal
- Fat free American cheese one slice 30cal
- Chunk light tuna in water 1 can 230cal
- Light miracle whip 2tbsp 50cal
- Hershey's Kisses Almond 9 pieces 200cal
- TDEE 5'2'' 200lb sedentary. I am actually lightly active but trying to be conservative = 2100
- BMR = 1700
- Maintenance cal/wk = 14700
- BMR cal/wk = 12000
- Lose 0.5lb/wk = 12900
- Lose 1lb/wk = 11200 Probably unhealthy, under BMR
- Lose 1.5lb/wk = 9400 Probably unhealthy, under BMR
- Lose 2lb/wk = 7700 Probably unhealthy, under BMR
- My calories last week = 8200 Probably unhealthy, under BMR
Improbable but possible theories
- Inaccurate logging/inadvertent overeating. No, see above.
- "Starvation mode." The science around this is shaky. I know that metabolism can slow when someone chronically undereats, but with the level I'm eating, I think that I would still be losing weight.
- Beverages. I mostly only drink 0cal beverages. When I do drink something else, it's like coffee with a little bit of creamer (under 20cal.)
- Exercise. I don't do "actual" exercise, but I do get 10-15 min of exercise a day by the way of walking and vigorous cleaning. However, weight is mostly CICO (in a healthy person.) My TDEE may be low because of lack of exercise, but my eating is low as well, so exercise shouldn't affect it.
- Macros. Doc told me to eat more protein, but I'm not really sure how this would help? If someone could enlighten me?? The only thing I could think of was "stay fuller for longer," but my appetite sucks, and I'm already undereating. Right now, my macros are probably 50% carb/40% protein/10% fat. Not ideal, but I can't do high fat/low carb because my husband and I have health issues related to high fat intake.
- Inaccurate weight tracking. I track every day and use Happy Scale, and it's been a month. Probably enough data, but... maybe not?
- Thyroid - TSH has always been normal. Blood test a few weeks ago said it was normal as usual.
- PCOS. I have been diagnosed with PCOS (confirmed with ultrasound and blood test.) However, I've been on metformin, and it doesn't help. Also, I don't have any sugar issues that show up in my blood tests, and appetite has never been a problem for me.
- Sleep apnea. 99% chance that I have this (and may be caused/exacerbated by obesity and PCOS). as I do the weird stop breathing and gasping thing in my sleep. Sleep study next month, will fix this soon.
- Insulin resistance (from sleep apnea, PCOS.) Nothing comes up in my blood test but that doesn't mean it's not a factor.
- Genetics. My parents and grandparents were very heavy. My grandmother was 4'10'' and over 400lb. Her diet sucked, but I do think that genetics have a factor. I also took a DNA test, and it said I was genetically more predisposed to weigh more.
- Hormones (see PCOS/sleep apnea)
- Current meds. I am on 5 meds. One of them is actually supposed to cause weight loss (ADHD stimulant.) One may cause very modest weight gain (+2lb) The rest are weight neutral.
- Wrecked metabolism due to chronic undereating. Not "starvation mode," but my BMR and TDEE might be screwed because of chronic undereating.
- CPAP - working on it.
- Hysterectomy (PCOS) (I'm trans so I need this anyway but if it helps with weight loss, great)
- Medications? - need to talk to doctor, but the nurse was dismissive last time. Metformin didn't help.
- Increased exercise - meh. I don't have the energy because of my sleep apnea and poor quality of sleep. Fixing sleep apnea may allow me to exercise more.
- Change in current meds - talking to doc today.
- Eating more? I've seen this suggested, but it does seem counterintuitive to me. It might help my BMpotential metabolism issue though.
- Macros. Can't really see how this would help, but I could really try to pump my protein up? It would just be a ton of work... and I don't really see how it would benefit that much.
I'm truly baffled. All the traditional advice of eating less and moving more doesn't seem to be working for me. There was even an extended time (5-6 months?) when I was eating slightly below TDEE and exercising my butt off (1hr elliptical per day) and saw no change.
Also, if I'm ignorant on something, or I got something wrong, please correct me (preferably with citations.) I'm always willing to learn and update my knowledge!!
BTW, my health markers are all good. Just had a blood test a few weeks ago. Somewhat high LDL, triglycerides are fine and LDL/HDL ratio is fine though. I want to lose weight to stave off potential heart disease, as it runs in my family, and I carry my fat in the "bad area" (the abdomen.) I also believe it would help the other health issues I have. I don't particularly care how I look, though.
2023.05.25 14:54 SunRahGod Will My Nymphs Fall Off ?
 | submitted by SunRahGod to bioengineering [link] [comments] |
2023.05.25 06:09 petewonderstone I love making bread
 | 520 grams bread flour 385 grams warm filtered water 90 grams starter 12 grams salt submitted by petewonderstone to u/petewonderstone [link] [comments] Basically mixed core ingredients. Stretch and pull twice at 20 minute intervals. Overnight proofing. Next day one more shape and stretch before in the fridge for a couple hours. 450 convection covered in Dutch oven for 25 min. 400 uncovered for 15 more min. |
2023.05.24 07:09 peach_clouds Vegan cake
 | submitted by peach_clouds to u/peach_clouds [link] [comments] |
2023.05.23 14:50 Sarah____Williams Macaroon vs Macaron: Unraveling the Delightful Debate
The Battle of the Sweet Treats
Macaroon and macaron, two delectable confections that have taken the culinary world by storm. These delightful treats have captivated dessert enthusiasts worldwide, but they often cause confusion due to their similar names and appearances. In this article, we will delve into the nuances and differences between macaroons and macarons, shedding light on their origins, ingredients, preparation methods, and flavors. Prepare your taste buds for a mouthwatering journey as we unravel the delightful debate of macaroon versus macaron.
1. Origins and History
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Macaroon and macaron, two delectable confections that have taken the culinary world by storm. These delightful treats have captivated dessert enthusiasts worldwide, but they often cause confusion due to their similar names and appearances. In this article, we will delve into the nuances and differences between macaroons and macarons, shedding light on their origins, ingredients, preparation methods, and flavors. Prepare your taste buds for a mouthwatering journey as we unravel the delightful debate of macaroon versus macaron.
1. Origins and History
- Macaroon: The macaroon can be traced back to an ancient Italian monastery in the 9th century. Initially made with almond paste, sugar, and egg whites, macaroons gained popularity in Europe during the Renaissance period.
- Macaron: The macaron, on the other hand, hails from France and has a more recent history. It is believed to have been introduced by Catherine de' Medici's Italian pastry chefs during the Renaissance. However, the modern version of the macaron, characterized by the delicate sandwich cookie with a smooth filling, was popularized by French patsies in the 20th century.
- Macaroon: Traditional macaroons are typically made with shredded coconut, sugar, and egg whites. They have a dense and chewy texture, with a sweet and nutty flavor. Some variations may include ingredients like nuts, chocolate, or fruit.
- Macaron: Macarons have a more complex ingredient list. They consist of almond flour, powdered sugar, egg whites, and granulated sugar. The result is a light and airy cookie with a crisp exterior and a soft, meringue-like interior. Macarons are available in a myriad of flavors, with various fillings such as ganache, buttercream, or fruit jams.
- Macaroon: Making macaroons is a relatively simple process. The ingredients are combined, shaped into small mounds, and baked until golden brown. The result is a batch of delightful cookies with a slightly crunchy exterior and a moist interior.
- Macaron: Preparing macarons, on the other hand, requires precision and attention to detail. The almond flour and powdered sugar must be sifted and then carefully folded into the whipped egg whites. The resulting batter is piped into small rounds, left to rest to form a smooth shell, and then baked. The final step involves sandwiching two shells together with a filling of choice.
- Macaroon: Classic macaroons have a distinct coconut flavor, with a subtle sweetness. However, creative bakers have introduced numerous flavor variations, such as chocolate, almond, pistachio, or even coffee-infused macaroons.
- Macaron: Macarons are renowned for their extensive range of flavors. From traditional options like vanilla, chocolate, and raspberry to exotic combinations like lavender, matcha, or salted caramel, there is a macaron flavor to suit every palate.
- Macaroon: Macaroons have long been a favorite treat during Jewish holidays, especially Passover, as they are flourless and meet dietary restrictions. They are also popular in various European countries and have gained recognition worldwide.
- Macaron: Macarons have experienced a surge in popularity over the past decade. According to a report by Research and Markets, the global macaron market was valued at USD 6.2 billion in 2020 and is expected to reach USD 11.2 billion by 2025, with
2023.05.23 06:22 IchBinDerWooj Kurtos lore
Kürtőskalács is made of a relatively hard and dry yeast-dough. A "twine" of dough is wrapped around the length of the spit, and then the spit with the strip of dough on it is rolled in sugar. Before or during baking, it's brushed with melted butter. The cake is ready when its surface has an even, brownish–red color. Strictly, homemade kürtőskalács can be made exclusively from natural ingredients (flour, sugar, milk, butter, eggs, yeast and salt). For other variants, of all ingredients it is merely margarine and vanilla sugar powder that can be synthetic, including ingredients of the final topping.
Kürtőskalács can be enriched by further aromas and flavors if the completed cake is provided a final topping. Any topping can be used that does not contain salt, cheese, meat or other non-confectionery ingredients.
Among pastries that are most closely related to kürtőskalács, the Transylvanian Saxon Baumstriezel has a cylinder shape, rather than a helix. Skalicky Trdelnik from Slovakia (formerly Upper Hungary), as well as Trdlo/Trdelnice/Trdelnik from the Czech–Moravian region, differ from kürtőskalács in that there is no caramel sugar glaze applied to their surface.
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Kürtőskalács can be enriched by further aromas and flavors if the completed cake is provided a final topping. Any topping can be used that does not contain salt, cheese, meat or other non-confectionery ingredients.
Among pastries that are most closely related to kürtőskalács, the Transylvanian Saxon Baumstriezel has a cylinder shape, rather than a helix. Skalicky Trdelnik from Slovakia (formerly Upper Hungary), as well as Trdlo/Trdelnice/Trdelnik from the Czech–Moravian region, differ from kürtőskalács in that there is no caramel sugar glaze applied to their surface.
2023.05.23 04:26 lamkg Every chick fil-a sauce packet these days
 | submitted by lamkg to mildlyinfuriating [link] [comments] |
2023.05.22 19:46 METT- Oh Molly, say it ain’t so
 | “Scooper’s Pint” (18 oz) being reduced to 16 oz / price remains the same $9.99. The coup de grace was they got of the Yeti flavor (at my local QFC) as they pulled /redesigned packaging. submitted by METT- to eastside [link] [comments] mildlyinfuriatingfirstworldproblemsmollymoons |
2023.05.22 02:20 dangernoodle11 Finally made my first loaf!!!
 | I’ve been lurking for awhile, my sister brought me some starter a few weeks ago and I’ve finally had the time to bake this weekend. I followed a simple tiktok recipe from user @alishanoellee but was too excited to try the recipe and I did not use a food scale. (Please shame me) submitted by dangernoodle11 to Sourdough [link] [comments] I typed out the recipe for convenience: 1 cup starter 1 1/4 cup water 3 cups bread flour Mix ingredients, 30 minutes later add 1 teaspoon salt and need 3-4 minutes. Cover with damp cloth and let sit for 1 hour. Begin stretch and folds every 30 minutes (repeat for a total of 4 times) After 4th stretch and fold, let bread sit covered with cloth for 2 hours. Laminate and shape, place into proofing basket and into fridge overnight. Next day: preheat oven to 500° F and preheat Dutch oven for 45 minutes. Score loaf as desired. Drop temp to 450° and place dough on parchment inside Dutch oven, bake 25 minutes with lid on and 15 minutes with lid off. Admittedly I was too excited to cut into it and the crumb was slightly gummy. Still delicious, but gummy. Aside from using a food scale, what improvements can I make? |
2023.05.21 17:46 Neonpuff A game review I found on staem tought it was funny
Recommended 0.0 hrs last two weeks / 7.7 hrs on record (6.2 hrs at review time) Posted: 1 May 9:16pm EARLY ACCESS REVIEW
If you're looking for a review on this game you've come to the wrong place, but if you're looking for an outstanding pie recipe you've come to the right place. Ingredients: 6 tablespoons unsalted butter 1/2 cup white sugar 1/2 cup brown sugar 1/4 cup water 1/4 teaspoon cinnamon 1 pinch salt 5 apples - peeled, cored and sliced 1 pastry for double-crust pie Directions: Preheat oven to 425 degrees F (220 degrees C). Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
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If you're looking for a review on this game you've come to the wrong place, but if you're looking for an outstanding pie recipe you've come to the right place. Ingredients: 6 tablespoons unsalted butter 1/2 cup white sugar 1/2 cup brown sugar 1/4 cup water 1/4 teaspoon cinnamon 1 pinch salt 5 apples - peeled, cored and sliced 1 pastry for double-crust pie Directions: Preheat oven to 425 degrees F (220 degrees C). Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
2023.05.21 04:53 ForwardCrow9291 Books and learning resources
I learned to bake bread from Flour, Water, Salt, Yeast- great book & I can make a pretty darn good artisan boule in various flour compositions. I can also make a decent pizza crust.
That's about where my talents end, though.
I'd love some other books & resources about other types of bread/baked goods (either shaped differently like baguette/rolls or w/ additional ingredients like buttelard/fat, sweeteners, etc.). Something with a good section on sourdough would also be great- I'm not blown away by that section of FWSY & am still trying to work out levain based loaves. Would also love resources on baking without a Dutch oven in a home oven- since that's mostly useful for the boules
Edit: something that delves into different types of flour & their characteristics (and how they impact dough, final bread, and sourdough starter) would also be much appreciated!
submitted by ForwardCrow9291 to Breadit [link] [comments]
That's about where my talents end, though.
I'd love some other books & resources about other types of bread/baked goods (either shaped differently like baguette/rolls or w/ additional ingredients like buttelard/fat, sweeteners, etc.). Something with a good section on sourdough would also be great- I'm not blown away by that section of FWSY & am still trying to work out levain based loaves. Would also love resources on baking without a Dutch oven in a home oven- since that's mostly useful for the boules
Edit: something that delves into different types of flour & their characteristics (and how they impact dough, final bread, and sourdough starter) would also be much appreciated!
2023.05.20 19:11 Legitimate_Clue3627 are doritos haram?
i just bought the doritos TEX-MEX (ingredients : Corn (80%), palm oil, cheese-flavoured seasoning [derived from milk (containing lactose), wheat flour, cheese powder (milk), tomato powder, flavouring substances, sunflower oil, onion powder, buttermilk powder (milk), potassium chloride, flavour enhancer (monosodium glutamate), garlic powder, dextrose, acidity regulators (citric acid), dyes (paprika extract, annatto (E160b), natural caramel), spices , sugar], salt. ) and was wondering if its permissible to eat it or not, i see some sources say that its haram but other sources says its halal can i eat them or not?
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2023.05.20 11:19 heartlandmiami Does Popcorn Have Gluten
 | Does popcorn have gluten? It's a question that comes up often, but for those with dietary needs and allergies there is no simple yes or no answer. Popcorn itself does not contain gluten – it’s made from corn kernels which are naturally gluten-free – however, the situation becomes more complicated when you consider the toppings and seasonings added to pre-packaged foods. Gluten can be unknowingly present in food through various ways, leaving many individuals at risk of cross contamination. In this blog post, we'll explore the details behind popcorn and gluten to help people make informed decisions regarding their health and nutritional needs. submitted by heartlandmiami to u/heartlandmiami [link] [comments] Overview of Popcorn and its PopularityPopcorn, a type of corn that pops when heated, has been enjoyed for centuries as an affordable snack and a crowd-pleasing treat. The earliest recorded mention of popcorn dates back to the 16th century, when Spanish explorers documented the consumption of popcorn by indigenous peoples in America. Fast forward to present day, popcorn remains a highly popular snack loved by people of all ages. Overview of Popcorn and its Popularity How Popcorn is Made?Popcorn is made from a unique type of corn kernel that is specifically grown for this purpose. When heated, the moisture inside the kernel turns into steam, causing the kernel to expand and eventually pop. The outer shell of the kernel becomes the fluffy white or yellow part of the popcorn we know and love, while the inner part is left as a small, hard piece called a "hull."The Main Ingredients Used to Make PopcornThe main ingredient used to make popcorn is, of course, the corn kernel. These kernels are specifically grown for popping purposes and are not the same as the corn used for other food products. In addition to corn, oil and salt are also commonly used to make popcorn. The choice of oil can vary, with common options being vegetable oil, coconut oil, or canola oil. Salt is typically added to flavor the popcorn, but other seasonings can also be used, such as cheese, butter, or caramel. The Main Ingredients Used to Make Popcorn Is Popcorn Gluten-Free or Does it Contain GlutenPopcorn itself does not contain gluten, as it is made from corn kernels which are naturally gluten-free. However, the situation becomes more complicated when considering the toppings and seasonings added to pre-packaged foods. Gluten can be unknowingly present in food through various ways, leaving many individuals at risk of cross contamination.How to Check If a Bag of Popcorn Has Gluten in ItIf you have dietary restrictions or allergies, it is important to check if a bag of popcorn contains gluten. While popcorn itself is gluten-free, pre-packaged popcorn may contain added toppings or seasonings that contain gluten. To check if a bag of popcorn has gluten in it, first check the ingredient list. Look for any ingredients that contain wheat, barley, or rye as these are the common sources of gluten. Some examples of gluten-containing ingredients that may be added to popcorn include wheat flour, maltodextrin, and soy sauce. How to Check If a Bag of Popcorn Has Gluten in It FAQ: PopcornDoes all popcorn contain gluten?Good news for popcorn lovers: a private US firm has confirmed that spices commonly used in the US are gluten-free, making popcorn a safe and delicious snack option, even for those with Celiac disease. However, individuals with gluten sensitivities should always trust their own judgement when it comes to what they consume.What type of popcorn is gluten free?Attention snack enthusiasts! You'll be pleased to know that our beloved popped popcorn is 100% gluten-free. Made with just three simple ingredients - corn, oil, and optionally some butter or sugar - you can snack away without any worry of gluten sneaking into the mix. Enjoy the satisfying crunch and flavor without the fuss.Is there wheat in popcorn?Discover the delicious simplicity of popcorn - made from nothing more than corn, oil, and occasionally butter or sugar. Rest easy knowing that this snack is a naturally gluten-free option.Why does popcorn have gluten?Although corn is a grain that lacks gluten, cross contamination with gluten products can occur in multiple stages of the production process. This possibility of contamination happens in the farmer's field, during the manufacturing process, in the purchase of food in bulk at the store and even in your own kitchen.How much gluten is in popcorn?According to a private US company, the spices frequently utilized in American cuisine are gluten-free. As a result, popcorn is a natural, gluten-free snack food that may be consumed by many individuals, including those with Celiac disease. However, those with gluten sensitivities should be aware of their own body and preferences.Conclusion: Does Popcorn Have GlutenIn conclusion, popcorn is a naturally gluten-free snack that has been enjoyed for centuries. While popcorn kernels themselves do not contain gluten, the risk of cross-contamination remains a concern when considering pre-packaged popcorn containing toppings or seasonings that may contain gluten. It is essential for individuals with dietary restrictions or food allergies to always check the ingredient list of pre-packaged popcorn to ensure it is safe for consumption. While a private US firm has confirmed that commonly used spices in the US are gluten-free, it is still crucial for individuals to be aware of the possibility of gluten contamination at various stages of production. Nonetheless, when made with the simple ingredients of corn, oil, and occasionally butter or sugar, popcorn remains a safe and delicious snack option for many individuals.#HeartLandMiami #HeartLandMiami #HeartLandMiami |
2023.05.20 07:17 MrWon_ Dear fellow new sourdough baker
 | Hello Reddit! submitted by MrWon_ to Sourdough [link] [comments] This is my first post ever so please be kind. I just wanted to share some thoughts from a newbie baker and hopefully encourage some other struggling fellow newbie bakers out there. I was introduced to the world of sourdough a few months ago and began my journey of baking since then. As a first-time baker, in general, understanding how this whole process works was quite difficult to comprehend and my first few times were total disasters! My first failed disc sourdough! Here are a few important things I learned that I thought I should share:
Anyways, here is one of my latest creations that I am pretty proud of but still have a long way to go! :) Just finished baking on dutch oven! Loving the blisters! https://preview.redd.it/r115plq57x0b1.jpg?width=4640&format=pjpg&auto=webp&s=fac12e551417c898248f72eb0992c2de27c00e35 For those who are interested in recipe, I have largely followed The Bread Code's recipe with number of tweaks through experiments and few other recipes. I use mixture of high grade and wholemeal flour with 65% hydration, 20% stiff starter and 2% salt. In my environment of 20-22C, I tend to ferment somewhere between 6-8 hours from the point when all ingredients have been mixed until it have raised around 75% (with couple of stretch and folds in between). From there depending when I want to bake, I would shape the dough and either counter ferment for little while or straight to fridge if I want to bake later in the day (or the next). Thanks for all your time reading through my long mumble and hope this post can help fellow newbie bakers out there as I have from many others out there. |
2023.05.20 04:46 flowersbyfriends Happy FriDAZE! All new edibles, new flower, and a fresh batch of Dead Treats just dropped! Get yours today! Text us at (516)749-1973 to place your order! Peace & Love 🍃🔥💨
 | submitted by flowersbyfriends to flowersbyfriends [link] [comments] |