Łumało [he/him]@lemmygrad.ml to chat@hexbear.netEnglish · 1 month agoThe greatest food item to ever exist.lemmygrad.mlimagemessage-square98fedilinkarrow-up1153arrow-down10file-text
arrow-up1153arrow-down1imageThe greatest food item to ever exist.lemmygrad.mlŁumało [he/him]@lemmygrad.ml to chat@hexbear.netEnglish · 1 month agomessage-square98fedilinkfile-text
minus-squareautismdragon [he/him, comrade/them]@hexbear.netlinkfedilinkEnglisharrow-up18·1 month ago scalloped potatoes, God I fucking love that shit
minus-squarebbnh69420 [she/her, they/them]@hexbear.netlinkfedilinkEnglisharrow-up7·1 month agoI wish I could figure out how to make it savory enough, bad scalloped potatoes are undercooked, watery, and flavorless, and I desire to avoid this
minus-squareGinAndJuche@hexbear.netlinkfedilinkEnglisharrow-up5·1 month agoHow are you doing them? I can try and help figure it out.
minus-squarebbnh69420 [she/her, they/them]@hexbear.netlinkfedilinkEnglisharrow-up6·1 month agoI haven’t done enough for a recipe, but so far, slicing potato thinly and layering with milk cheese and seasoning hasn’t produced the exact result as restaurants, for example
minus-squareGinAndJuche@hexbear.netlinkfedilinkEnglisharrow-up8·1 month agoSo without knowing more I could only give general advice, but the serious eats article has a lot of useful stuff that might help you narrow it down. My version uses nutritional yeast and cashews for the sauce, but a small bit of cinnamon with the paprika really helps.
minus-squarebbnh69420 [she/her, they/them]@hexbear.netlinkfedilinkEnglisharrow-up4·1 month agoOf course I should have checked with kenji
minus-squareGinAndJuche@hexbear.netlinkfedilinkEnglisharrow-up4·1 month agoHas a guide for damn near everything
minus-squareColonelKataffy [he/him]@hexbear.netlinkfedilinkEnglisharrow-up5·1 month agothis is a pretty good start, but add in shredded cheddar and finely chopped broccoli. works with russet or yukon potatoes
God I fucking love that shit
I wish I could figure out how to make it savory enough, bad scalloped potatoes are undercooked, watery, and flavorless, and I desire to avoid this
How are you doing them? I can try and help figure it out.
I haven’t done enough for a recipe, but so far, slicing potato thinly and layering with milk cheese and seasoning hasn’t produced the exact result as restaurants, for example
So without knowing more I could only give general advice, but the serious eats article has a lot of useful stuff that might help you narrow it down.
My version uses nutritional yeast and cashews for the sauce, but a small bit of cinnamon with the paprika really helps.
Of course I should have checked with kenji
Has a guide for damn near everything
this is a pretty good start, but add in shredded cheddar and finely chopped broccoli. works with russet or yukon potatoes