(Part 3) Top products from r/GifRecipes

For the love of god don't just go to any old bakery. I can't even step into a regular bakery, there's so much flour in the air. If your town doesn't have a dedicated gluten free bakery, you're S.O.L. in that department.


OP, the best gluten free cake recipe I've come across is this one from Martha Stewart. https://www.marthastewart.com/1138783/gluten-free-chocolate-layer-cake


And this book from William Sonoma.
https://www.amazon.com/Gluten-Free-Baking-Williams-Sonoma-Kristine-Kidd/dp/1616288108


Head on over to /r/celiac because its super helpful for beginners!

I’m not sure if you’re looking to sharpen kitchen knives or just the pocket knife, but I feel strongly enough about this sharpener that I dug through my Amazon order history to get you the link. I’ve had this since 2013 and every time I sharpen my knives it’s like they’re brand new. I’m sure there are better (much more expensive) options out there, but dollar for dollar the best sharpener I’ve ever used:

Presto 08800 EverSharp Electric Knife Sharpener https://www.amazon.com/dp/B00006IUWM/ref=cm_sw_r_cp_api_oDSVAbRRW5C5Z

EstateSales.net


That's where most of my iron has come from over the years. I set up an alert on the site to go off whenever a sale is listed with the phrase "cast iron". In the meantime, I'll browse the open listings from time to time, as many times they won't have it listed that way (it'll be something like "cookware").

You may not turn over anything right away, but within a month or two you'll find something good. You have to be careful, though. You're buying stuff "as-is", and there's a LOT of crap out there. Also, some estate sale companies know iron-hunters are out there and will try to take advantage of the newcomers by pricing shitty Chinese iron at prices which are absurd for top-quality American stuff. I've seen 30-year-old Chinese pieces selling for 50 bucks. I've seen a half of a Wagner chicken fryer made post-1960, covered in rust and still priced at 35 dollars (the complete piece in tip-top shape is worth MAYBE 20 bucks).

You'll also find a lot of reasonably priced stuff that isn't in the best condition. You want iron that isn't warped or cracked, but sometimes it's hard to tell if something is slightly warped or has a hairline crack. You sometimes just have to take a chance, and to that end...you want to avoid spending too much money.

Another thing to avoid: Antique malls. Go to one if you don't believe me. They will probably have some pretty nice iron there. And it'll be priced literally 3-4 times what it's worth. Typical 9-inch Griswold pans sell at 150 dollars. Wagners clock in at around a hundred. You'll even see unmarked iron (which is typically the cheapest) going at over 50 bucks. Avoid antique malls like the plague.

Ebay can sometimes yield a good deal, but you're taking a risk. Everything there is typically priced according to the Cast Iron "Blue book", which means that anything priced at a cut-rate is 100% certain to be warped. Most are up-front about it, at least.

This one is $24, has great reviews, and we've owned one and fried with it for 2 years. Works great! Temp control from 200-400F. The only downside is that the oil needs to be strained because if crud builds up on the bottom, the thermostat isn't very reliable. Just pour the oil through a strainer or cheese cloth back into the original bottle after the oil cools, and you'll be all set.

Source: Southerner who fries a lot.

I the fuck, for one (did that make sense?), grind my own meat all the time. I've got a fairly cheap attachment for my Kitchenaid mixer that does the trick just fine. Meat quality his BY FAR better than most ground junk you get at the grocery store; it's like going to the butcher, but at a better price. Also helps with making sausage and other nonsense you can't make without a grinder at home...

This is why the Lodge 17" skillet is much better for fried chicken, you can fit everything in a single batch.

It looks like there is special stand sitting on the burner.
Link

If you're like me and want ones that stack well and are willing to spend a couple extra bucks: Prepworks by Progressive Porcelain Stacking Ramekins - Set of 6

This is how I make them (with the orange slices and Luxardo maraschino cherries). Got the recipe from this book which has both pre and post-prohibition Old Fashioned versions. Not to mention a whole slew of other amazing recipes.

You don't need a fancy instantpot or whatever. This one works just as well and is far more economical. I use mine at least weekly. But as another Redditor said, you can make this in a regular pot as well.

There's a book comparing what items are worth making yourself and the name itself backs you up: Make the Bread, Buy the Butter

It might just be a Vietnamese thing https://www.amazon.com/Tanisa-Shrimp-dipping-fruits-seasoning/dp/B07PYXZCC4/ref=cm_cr_arp_d_product_top?ie=UTF8

Me neither...had to look it up on amazon.com

It's the thing they bring fajitas out on in some mexican resaurants.

https://smile.amazon.com/gp/product/B000079XWB

You can also use a pizzelle press, it will just have a fancier pattern instead of waffle pattern

That's only a Global Chef Knife. They go for about $80.

It keeps the crust from bubbling up during baking. You can use a variety of weights (they even make specific pie weights) to achieve this.

Get you some vegan taco recipes.

The Thug Kitchen Books are also great.

Dont know about Chicago but if you wanna bake traditional swedish cookies and other desserts, this is the book you want: https://www.amazon.com/Swedish-Cakes-Cookies-Melody-Favish/dp/1602392625

I’d really miss cinnamon buns if i left sweden. Oh and pepparkakor ofc.

>It's transfats that are bad for you

Trans fatty acids are also bad, but that has nothing to do with my statement that polyunsaturated fats are bad.

>common in chemically created oils like corn oil, and unfiltered coffee

Corn oil is not "chemically created", and trans fatty acids are only in it if it is hydrogenated. Coffee does not contain trans fatty acids.

>polyunsaturated fat (found in olive and sunflower oil, and fish)

Olive oil is primarily monounsaturated fat, which is why it is not toxic like sunflower oil and fish oil are as those are both high in polyunsaturated fats.

>is a health benefactor

That is a commonly made claim, but there is no evidence to support it. There is significant evidence contradicting it.

>Omega 3 is essential for child development and healing.

There is absolutely no evidence that any fats are essential, much less specific length polyunsaturated fats. This is a completely baseless health fad.

>And they lower risk of heart and vascular disease.

Again, no evidence. Polyunsaturated fats undergo lipid peroxidation, producing huge amounts of free radicals in our bodies. This is constant as those fats are incorporated into our tissues. As a result, we have a non-stop inflammatory process occuring, which our bodies attempt to cope with. This results in hormonal imbalance and thyroid dysfunction, then type 2 diabetes and osteoporosis.

I realize this is going to sound wrong to you, because you've been fed non-stop bullshit from an entire industry that exists purely to feed you bullshit. But the evidence is quite clear. Here's a good book that lays it all out in easy to understand terms, but still cites references for all the studies showing what he's talking about.

https://www.amazon.com/Dont-Eat-Oil-Consequences-Vegetable/dp/1535496584