squidlette's Profile

Buttermilk powder. Because sometimes the substitutions just aren't the same. Or maybe a slim cookbook on the country's food, just in case they get gifted with something and don't know what to do with it!

I'm tempted to get the top one, as I have one of those "take the whole top off" style can openers, so the lid is no longer an option for draining (unless I bend the can and make a mess).

My only concern is that the tuna can will eventually get too small, making the strainer useless. (Ex: when tuna went from 6oz to 5oz.)

For the freezer, I recommend putting in a few shelves. This one from the Container Store adds two shelves for me. It does mean you have to pare down a bit, but shelves definitely reduced the amount of digging I have to do!

The last time I made gougeres (last month, I think), I used David Lebovitz's recipe, and they turned out awesome! I really like his extra tips and pictures.

I still buy cheap milk, and will be doing so until I have a hefty savings account. I just checked in to say I spy Japanese school lunch milk!

Thanks for including photos of how he does the pleats! Even though I really don't like the way the photo gallery is set up--I don't like that the page reloads and I have to scroll down to find the next thumbnail I want--I looked at every photo! (I'm grateful it's on the same page though!)

Not sure what the rules are here, but I think I found a site that copied the recipe (and the blog post), word for word. As I do not want to give the faker any traffic, the recipe that is probably from cookinpanda is below.

I remember trying extra virgin olive oil and regular vegetable oil, and variations of salt, garlic salt, pepper, white pepper, and a spicy pepper mix I have. All turned out delicious. (I put tasting notes in the comment of my first link.) I'm pretty sure I put foil on my pan to reduce the scrubbing I'd have to do later, and think that tossing the tofu in oil first would waste less oil.

Tofu Croutons with Black Pepper
Prep Time: 5 minutes / Bake Time: 50 minutes
Serves: 2-4

Ingredients
• 1 block of extra firm tofu, patted dry, cut into 1/2" cubes
• 2 tablespoons vegetable oil
• fresh black pepper
• salt

Directions
• Preheat oven to 350 degrees Fahrenheit.
• Spread the tofu cubes in one single layer on a baking sheet.
• Drizzle with the vegetable oil.
• Season with generous amounts of black pepper and a desired amount of salt.
• Bake for about 50 minutes or until golden.

Practical Considerations
All sorts of herbs can be used here. I thought about marinating the tofu first, but I'm not sure that'd be very effective, considering that the tofu cubes are pretty much entirely dried out by the baking.

My microwave lives on top of my fridge, because I only have one narrow counter. It's awkward, but we don't microwave that often, and I've gotten used to it.

Slippintrippn84: You need The Blender Defender

I want to know more about the table and bench! It looks like it slides out to make space for a bed. Can it be true? A bed in the kitchen?

It seems a little contradictory to source the Monterey Bay Aquarium and then recommend using a tortoise shell spoon. But that's just me, I suppose.