Thank all that is holy... the long national nightmare is over. 😂

Seriously, though... these are bangin'. Finally.

Hey, you give me 12 shots at something... I can do a job. Sheesh.

Quote from: Maid Marion on Today at 10:20:05 AMI just bought a fancy bottle of Apple Cider Vinegar.
I have some really old stuff in cheap plastic bottles and decided that no, I wasn't going to cook with that!  I used some wine vinegar instead.

I use boxed Sauvignon Blanc when I want to add acid with a white wine.
Squeezing out the air and storing wine in the refrigerator vastly improves the shelf life if you just want to cook with it.
I've yet to have any go bad.

I use Mirin or Japanese Sake in Teriyaki  sauce but actually isn't as acid as Vinegar or white wine.
Sake is fermented rice without added sweeteners like Aji-Mirin.

Oh yeah, mirin is great to cook with!

Apple Cider vinegar too... as is red wine vinegar. I also use both of them in things like slaws. They give that nice tang you're looking for.

I just bought a fancy bottle of Apple Cider Vinegar.
I have some really old stuff in cheap plastic bottles and decided that no, I wasn't going to cook with that!  I used some wine vinegar instead.

I use boxed Sauvignon Blanc when I want to add acid with a white wine.
Squeezing out the air and storing wine in the refrigerator vastly improves the shelf life if you just want to cook with it.
I've yet to have any go bad.

I use Mirin or Japanese Sake in Teriyaki  sauce but actually isn't as acid as Vinegar or white wine.
Sake is fermented rice without added sweeteners like Aji-Mirin.

Quote from: davina61 on Today at 09:57:53 AMIs that due to pineapple juice ? I know it can be tricky to cook with, something to do with the acids?

Actually, acids are good. You want acids in a bake - it's what the baking powder latches onto to get the rise.

The issue is, or always has, been the ratio of types of pineapple and how it impacts my wet-dry mix.

Normally my wet ingredients are 1/2 c of almond milk, 1/3 c sugar free apple sauce, 1/3 c maple syrup, 1 c non-fat yogurt and two large eggs. I will tweak that depending on whether it's fruit based, chips, dried fruit, etc...

But with something like pineapple? To really get the pineapple flavor I'm trying to replace the applesauce with crushed pineapple... and then still use some chopped pineapple. And it's a tough mix to hit.

The applesauce is a replacement for oil in bakes... and I think trying to get pineapple to stand in for it just isn't done. But if I still use applesauce and then just add some chopped pineapple? It's not "pineapple forward" enough. So IF I can land this... it should be good.

Or that's what I've said ELEVEN times previous. But I messed with the ratios again this time, and the batter does seem correctly dense... so we will see. Been here before. Cannot imagine it'll get much of a rise being so heavy, but that I can live with.

A thick pork chop.

I do the same. But then I realize that I am not watching TV.
The TV is watching me zzzzzzzzzzzz in the chair. 

Lore

We wee

Did the shopping, only lower leg of lamb in the supermarket so went to the Fruit Farm shop and had a nice talk with the butcher. Got gendered correct as well, he cut me 900g from a shoulder and cubed it.
 Its now on a slow simmer for 1 1/4 hrs before spinach is added, lets see how this turns out.

I just recline my sofa watching the TV ZZZZZZZZZZZZZZZZZZ