How do you cook.....?

[Kamilah Hauptmann]

Follow me for more recipe ideas!

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[lisarea]

If you're in the market to replace them, welding gloves are supposedly the best option.

(I have the ideal oven mitts, but I got them from American Science and Surplus probably over 20 years ago, and I can't find anything like them anymore.)

[vremya]

Does anyone have a good granola recipe that's low(er) fat? I love the stuff, but what's on the shelf has a pretty high fat content.

[lisarea]

I don't use a recipe, but I mix together nuts, seeds, and oats; then make a mixture of honey, brown sugar, oil, and spices, and pour it over and toss it around to incorporate. The oil helps it clump up and get crispy, so you can just use less oil if you want to keep it lower fat and don't mind the tradeoff.

The nuts and seeds are pretty fatty too, so if you really need it lower fat, you can use less of those too. They're good fats, though.

Then, put it in a baking pan and stir it around periodically to make sure it's cooking evenly. Squish it down if you want clumps.

When it's almost done and starting to get toasted, I add shredded coconut, but you don't have to. Once it's done, let it cool, then toss in chopped dried fruits.

[lisarea]

Once upon a time, someone bought me an iced matcha latte from Starbucks and it was really, really good.

But I can't figure out how to make one. I've tried a couple times using recipes I found on the internet, but they were both really gross.

Does anyone know how to make that? Preferably with non-dairy milk because I can't even with the lactose. (Also, I do not have a frother.)

Or do I have to go get a job at Starbucks just long enough to get them to teach me?

[lisarea]

I just don't have anything to say anymore about current events. I can't.

But today is tortilla day, so I would like to share the video that finally helped me get the hang of the kneading and shaping and what to look for. It's long because she walks you through the boring but important parts that pro cooks tend to skip over.

Here is a nice lady showing how to make tortillas:

The Best Authentic Mexican Flour Tortillas Recipe...

(My favorite Mexican YouTube cooking show is De mi Rancho a Tu Cocina - YouTube , which Bort introduced me to. She doesn't do flour tortillas, though.)

[lisarea]

I got these because they were $1, in case they were something good. I thought maybe they were jujubes, but now I don't think so.

They are a stone fruit, with light orange flesh that's dry almost to the point of being bready. They're pretty bland, but have a hint of a taste of slightly lemony apple.

IDfruit.png

Does anyone know what they are, and/or what I should do with them?

PS: I didn't expect the upload to even work, but it did! Hooray for whoever got that sorted out.

[JoeP]

Why do you think they aren't jujubes?

Originally Posted by lisarea

PS: I didn't expect the upload to even work, but it did! Hooray for whoever got that sorted out.

VM cleared out some space!

[vremya]

Persimmons?

[lisarea]

They're not persimmons. Persimmons don't have stones, and these just don't look or taste anything like any persimmons I've had.

I've never had jujubes before, though, so maybe they are just a weird looking variety I'm not seeing online. Maybe I'll try to find some jujube thing to do with them and see if they're any good that way.

[Ensign Steve]

Are they nanches? I can't tell the scale of them in the picture, but I think nanches are bigger than cherries, smaller than apricots.

[lisarea]

That looks exactly like them!

I dried them thinking they must be jujubes, but I haven't even tried one yet.

[vremya]

My blueberry muffins came out really flat. Any idea why?

[LarsMac]

Originally Posted by vremya

My blueberry muffins came out really flat. Any idea why?

Was it from a mix?
were blueberries ice cold?

[vremya]

Nope on both counts - it was a recipe out of the NY Times, and the berries were at room temperature. I'm thinking the baking powder was the culprit

[LarsMac]

Probably. That was gonna be my next suggestion.