What the title says! Any fun/funny stories, recipes you were surprised by, just looking for good motivational vibes.
I’ve been vegetarian for three months now and am hitting what feels like a “slump” where I’m craving non-vegetarian foods. I’ve been vegetarian/vegan on and off over the course of my life, my mom has been vegetarian since she was a kid and has been vegan for almost 20 years, and my boyfriend has been vegetarian for most of his life as well. I’ve returned to my roots (plant-pun intended) but for some reason I’m hitting a wall I don’t remember hitting before. I know all the good meat substitutes out there, keep on top of new products, have a running list of all the best vegetarian/vegan restaurants near me…but I’m still craving actual meat and I know I just have to get past this adjustment period. So hit me with what you love the most about vegetarianism!

Hey there! 👋 I'm Daniel, a 24-year-old adventure enthusiast originally from India, now exploring the breathtaking landscapes of Scotland. I'm looking for someone special who shares my zest for life, excitement, and deep conversations.

About Me:

Faith: My Christian faith is central to who I am, guiding my values and aspirations. I'm looking to build a relationship rooted in mutual respect, shared values, and spiritual growth.
Interests: - Adventure Junkie: Whether it's hiking scenic trails, exploring hidden gems, or hitting the road in my dream car (BMW 🚗), I'm always up for an adventure. - Music Lover: My playlist is constantly evolving with new beats and classics. - Culinary Explorer: Cooking is my passion, and I'm always trying out new recipes and cuisines. - Movie and Anime Buff: Big fan of movies and anime, especially K-dramas! 🙈 - Tech Enthusiast: As a full-stack developer, I love creating with Python, especially art with turtle graphics. - Gamer: Obsessed with Genshin Impact, but also love GTA 5, Valorant, PUBG Mobile, COD Warzone, AAA games, Fall Guys, and Red Dead Redemption 2.
Personality: Friendly, funny, and caring. I'm a non-smoker and non-drinker who believes in living life to the fullest. I'm all about open, honest communication and quick responses.

What I'm Looking For:

Age Range: Ideally, someone between 20-28 years old.
Faith: A committed Christian who shares my values and wants to build a faith-centered relationship.
Interests: Someone who loves adventures, engaging in deep conversations, and shares some of my interests in movies, anime, and gaming.
Openness to Relocation: While I'm based in Scotland, I'm open to long-distance relationships and potential relocation for the right person.

Why You Should Message Me:

• Adventure Awaits: If you love excitement and exploration, we're going to have a blast together. From road trips to hiking expeditions, I’m always ready for the next adventure.
• Culinary Delights: If you enjoy good food, you'll love my culinary creations. Cooking together can be one of our favorite pastimes.
• Shared Passions: Whether it’s geeking out over tech, swapping game tips, or discussing the latest K-drama, we’ll never run out of things to talk about.
• Attentive and Caring: I value deep connections and am committed to nurturing a relationship built on trust and understanding. You can count on me to be supportive and responsive.
• Faith and Values: If your faith is important to you, you'll find a partner who respects and shares that commitment, aiming to grow together spiritually.

I’m excited to meet someone who shares my enthusiasm for life and adventure. Let’s connect, make unforgettable memories, and embark on this journey together. Ready for an adventure? 🌟
Send me a message and let’s start our story!

2nd June 2024 [02/06/2024]
The drinkable AntiFreeze/AntiBoil cocktail recipe that can be made at home:
Kitchen equipment needed:
An empty clean, clear and sterile 2.5 litre glass bottle + a suitable tight fitting lid. A large metal cooking pot. A large glass measuring jug.
Ingredients:
Sweet lime concentrate 480 ml. Sweet watermelon concentrate 60 ml. Sweet carrot concentrate 20 ml. Sweet corn concentrate 5 ml. Brown sugar 140 g. Maple syrup 50 ml. Mildly burnt marshmallow powder 2 g. Glycine powder 250 g. Distilled-unchlorinated-still water 1488 ml. Green food colouring 5 ml.
First, add all of the ingredients listed into the pot, except the Glycine powder and food colouring.
Then heat the mixture on the stove top to 70°C, while simultaneously stirring it.
Continue stirring the mixture, while maintaining it at that temperature for a timed 5 minutes.
After the time is up, add the Glycine powder and food colouring into the mixture.
Continue constantly stirring the mixture and allow it to reach 70°C once more.
When the mixture is at that temperature, keep stirring it while maintaining the temperature for 1 minute.
After, remove the AntiFreeze from the heat and immediately pour it into the glass measuring jug.
Mix the AntiFreeze and then pour it into the glass bottle.
Screw the lid on tight and quickly cool the bottle under cold water until it's lukewarm.
Finally, make sure the glass bottle is dry, and the process is done! Enjoy!
The finished AntiFreeze can be enjoyed super cold, super hot or anywhere in-between!
Storage:
Store this drink in the freezer or in a cool, dark and dry place when this drink is not being consumed.
Note: This drink does NOT make real antifreeze, this is not an instruction guide on how to make car coolant, lol.
This drink is non-alcoholic and contains 10 grams per 100 ml of the simplest stable amino acid, Glycine.
Why would I make this?: Well, I wanted to replicate the taste of the real antifreeze molecule, don't ask how I know what it tastes like, lol.
Please stop reading if you get offended by controversial comments below
If this recipe is considered messed up, it's not... it's creativity!... and a new invention! Try questioning why alcoholism is more accepted, than trying to make a non-alcoholic and drinkable drink that resembles the taste of Ethylene Glycol as an new idea.
I'm just saying that this recipe should be considered for its creativity, rather than rejecting new cool ideas and accepting straight out alcoholics or Ethanoics, who will probably die at 60.
By the way, I don't judge.

2nd June 2024 [02/06/2024]
The drinkable AntiFreeze/AntiBoil cocktail recipe that can be made at home:
Kitchen equipment needed:
An empty clean, clear and sterile 2.5 litre glass bottle + a suitable tight fitting lid. A large metal cooking pot. A large glass measuring jug.
Ingredients:
Sweet lime concentrate 480 ml. Sweet watermelon concentrate 60 ml. Sweet carrot concentrate 20 ml. Sweet corn concentrate 5 ml. Brown sugar 140 g. Maple syrup 50 ml. Mildly burnt marshmallow powder 2 g. Glycine powder 250 g. Distilled-unchlorinated-still water 1488 ml. Green food colouring 5 ml.
First, add all of the ingredients listed into the pot, except the Glycine powder and food colouring.
Then heat the mixture on the stove top to 70°C, while simultaneously stirring it.
Continue stirring the mixture, while maintaining it at that temperature for a timed 5 minutes.
After the time is up, add the Glycine powder and food colouring into the mixture.
Continue constantly stirring the mixture and allow it to reach 70°C once more.
When the mixture is at that temperature, keep stirring it while maintaining the temperature for 1 minute.
After, remove the AntiFreeze from the heat and immediately pour it into the glass measuring jug.
Mix the AntiFreeze and then pour it into the glass bottle.
Screw the lid on tight and quickly cool the bottle under cold water until it's lukewarm.
Finally, make sure the glass bottle is dry, and the process is done! Enjoy!
The finished AntiFreeze can be enjoyed super cold, super hot or anywhere in-between!
Storage:
Store this drink in the freezer or in a cool, dark and dry place when this drink is not being consumed.
Note: This drink does NOT make real antifreeze, this is not an instruction guide on how to make car coolant, lol.
This drink is non-alcoholic and contains 10 grams per 100 ml of the simplest stable amino acid, Glycine.
Why would I make this?: Well, I wanted to replicate the taste of the real antifreeze molecule, don't ask how I know what it tastes like, lol.
Please stop reading if you get offended by controversial comments below
If this recipe is considered messed up, it's not... it's creativity!... and a new invention! Try questioning why alcoholism is more accepted, than trying to make a non-alcoholic and drinkable drink that resembles the taste of Ethylene Glycol as an new idea.
I'm just saying that this recipe should be considered for its creativity, rather than rejecting new cool ideas and accepting straight out alcoholics or Ethanoics, who will probably die at 60.
By the way, I don't judge.

I follow a paleo diet and use paleo cookbook for my weekly meal prep
One of the recipes she has in there is a stir-fry sauce, it's tasty but the problem is one of the main ingredients is five-spice and I'm really not a fan of it
I would love any ideas for what would make a good replacement for it
The ingredients: 1 clove garlic 1/2 teaspoon crushed red pepper flakes 2 teaspoons Chinese five-spice 1/2 teaspoon rice vinegar 2 tablespoons fresh orange juice 3 tablespoons coconut aminos
Thank you for any ideas!

I'm using the following calculator & instruction to follow vito's recipe. (W280, 70%)
http://dev.ramin-hossaini.com/dough-calculato
Somehow my dough always ends up being sticky forever and failing to do window pane test. I use cold water from fridge, poolish looks great. When mixing i tried short in my kitchen mixer with dough hook and then tried longer while being sure temp doesnt go to high.
What are the telltale sign I should stop mixing? I then usually leave it to rest on counter for 15-30 mins Do a few slap and folds, let it rest 15 mins and repeat few times
The top of the dough does come smooth but the dough always relaxes so much. Even after letting rest for a bit more and making dough balls, the balls always flatten out super fast.
Is it just because I need to mix it, ball it up and let it rest for longer?
Any tips?
My latest batch

I follow the book Well Fed by Melissa Joulwan for my weekly meal prep
And one of the recipes she has in there is a stir-fry sauce, it's tasty but the problem is one of the main ingredients is five-spice and I'm really not a fan of it
I would love any ideas for what would make a good replacement for it
The ingredients: 1 clove garlic 1/2 teaspoon crushed red pepper flakes 2 teaspoons Chinese five-spice 1/2 teaspoon rice vinegar 2 tablespoons fresh orange juice 3 tablespoons coconut aminos
Thank you for any ideas!

Are you a potato lover, and how many types of potatoes are there? Is a question in your thoughts? There are about 4,000 different potato varieties, including some popular kinds. In this article, we will highlight the most common types of potatoes.
The primary food in most homes is potato. It's a simple vegetable that can be boiled, baked, or mashed and used in nearly any dish.
Potato varieties have distinct tastes, textures, colors, and best cooking uses. When you imagine a potato, it might be a normal one with a brown exterior and a white interior, but there are many different potatoes.
The nightshade plant Solanum tuberosum produces the tuberous root vegetable known as the potato, which ranks fourth in global food crop popularity behind maize, wheat, and rice.
Potato is nutrient-dense despite the criticism for its high carbohydrate content. The potato contains more protein than beef, calcium than milk, iron than spinach, and potassium than bananas.
Furthermore, potatoes are a fantastic source of vitamin B6, vitamin C, thiamin, riboflavin, niacin, folate, pantothenic acid, magnesium, and phosphorus. They lower blood pressure and cholesterol levels.
Potato is the main ingredient of French fries, chips, hash browns, and other fried foods. Potato is used in baking, making mashed potatoes, and as a side dish.

1. Russet Potatoes

One of the types of potatoes is the Russet potato, also known as Idaho, bakers, or Burbank potatoes. Since they were first cultivated in the 1870s, these potatoes have gained popularity for their usage in French fries and account for around 70% of all potato sales in the US today.
The Russet potato is a starchy white potato that, when baked, becomes dry and mealy and has a high amylose content.

2. Japanese Sweet Potato

It is a well-known Satsuma-imo or sweet potato cultivar that is high in nutrients like vitamins, minerals, and antioxidants. Its flavor can best be described as sweet and nutty.

3. Sweet Potato

Next on our list of types of potatoes is sweet potato. While sweet potatoes are technically classified as a root vegetable and a nightshade family member, all potatoes are tubers.
Because of its rough reddish-orange skin, most sweet potato dishes call for peeling either before or after cooking. Bright orange, creamy, and charming describe the inside, making it suitable for savory and sweet meals.

4. Jewel Yam

It is a form of sweet potato and a part of the morning glory family of plants and trees, not the genuine yam family. One of the most popular sweet potatoes on the market is this one.

5. Red Potato

Also known as red bless or redskin potatoes. One of the varieties of potatoes with the highest wax helps them keep their shape even after cooking.
Most recipes don't call for peeling because of their skin's reddish color and thinness. When cooked, the interior of the red potato has a thick texture and is dazzling white.

6. Hannah Sweet Potato

This sweet potato type, also known as the Sweet Hannah or Yellow Hannah, resembles the Jewel Yam but has paler skin and meat.

7. White Potato

Whitish potato is also one of the types of potatoes. White potatoes, so named because of their white skin and flesh, are similar to russet potatoes in flavor and texture.
Still, because of their much thinner skin, you may frequently omit the peeling process for many dishes because the skin will soften considerably during cooking.

8. Red Bliss

It is a typical red type with much sugar, moist, translucent flesh, and gummy when mashed.

9. French Fingerling

French Fingerling is also one of the types of potatoes. Fingerling potatoes have a size range of two to four inches and are roughly the size of a giant finger.
They are available in various hues, including white, purple, yellow, and red. The thin skins of fingerling potatoes are covered in a waxy core frequently spotted with colored veins. Because of how often their entertaining shape is highlighted in meals, they are commonly cooked whole or simply in halves.

10. La Ratte

It is a variety of French heritage fingerlings with a solid buttery flavor and high-fat content. French farmer Jean Pierre Clot initially cultivated it in the Swiss Alps.

11. Russian Banana

The Russian Banana is a well-liked small-sized potato cultivar with a rich flavor like a fingerling potato and is distinguished by a firm texture.

12. Yellow Potato

Next on our list of types of potatoes is the yellow potato. The fact that yellow potatoes are among the most popular potato kinds is not surprising, given their naturally buttery flavor and silky-smooth interior. Despite having a thin skin, when fried or roasted, it properly crisps up.
Yellow potatoes are occasionally called "golden potatoes"; however, this is probably because people mistake them for Yukon Gold potatoes, a marketed variety that boasts a reduced carbohydrate content.

13. Red Gold Potato

This medium-sized potato cultivar has its roots in the 1970s in North America. It tastes sweet and nutty and has a smooth, velvety texture.

14. Rose Finn Apple

Rose Finn Apple is an old heirloom potato cultivar from Ireland. Its name comes from the color of its skin, which looks like the skin of a rose apple. This potato is very nutritious and contains vitamin C.

15. Purple Peruvian

Last on our list of types of potatoes is Purple Peruvian. Purple Peruvian potatoes were first developed in Peru but can now be found in other countries. These potatoes are known for their dark purple skin and creamy texture.
Potatoes are one of the most important food crops worldwide. Potatoes are grown on over 40 million hectares (100 million acres) worldwide, making it the third largest food crop after corn and wheat.
To extend their shelf life, potatoes are typically "cured" underground for a few weeks after being harvested in the fall or early winter.

Chilean Sea Bass en PapilloteThe secret to the incredible flavors in this dish is the use of parchment paper to wrap and seal the fish. This is a great recipe to prepare for special guests.
https://paleo-plans.com/2024/06/02/chilean-sea-bass-en-papillote/

Hey wavers ! I thought yeah why not raise my cooking level so I went to the market for some shopping. Oh some flour, great (didn't check any recipe whatsoever), let's slide that bar to the max (Genshin player here) and next... here am I with 1million worth of flour (1104 exactly), that I cannot even use for now 😂 (need oil, but I'm broke...😂). So yeah, be careful on your spendings 😢

I need a weeks worth of recipes to cook for a family member who had a heart attack a few years ago, "healthy but still taste good" they need to start their diet again and I wanna help out. I plan to make burgers at some point hoping I can sop out most of all the oil from them when I do. Any suggestions are appreciated

Any advice for cosplaying characters of your preferred gender? I really want to cosplay Xion from Kingdom Hearts and take some pics, I have the Organization XIII jacket, the Kingdom Key, I even have a recipe for sea salt ice cream that I could use as a prop. The only thing I don't have is a wig I could use and the looks.
Is there anything I should do? Any specific makeup techniques I should learn? Anything specific I should be wearing underneath the costume? I don't plan on going out in costume, but it could happen later on, so is there anything I should know at that point?

I am a novice cooker just getting comfortable with the upper temperatures on my stove. I was following this recipe from NYT cooking for Kaddu Shrimp.
Because it's behind a paywall I will paraphrase the start of it.

1. Heat 1/4 cup ghee on high for 30 seconds
2. Add 1tsp cumin seeds for 30 seconds
3. Add 1tbsp ginger paste, 1tbsp freshly grated garlic, and 1 red onion chopped. Stir 5 minutes till onion is clear.
4. Add 3 plum tomatoes finely chopped. Cook stirring occasionally till tomatoes start to break down (5-7 minutes)

Now by step 1 my ghee was smoking, by step 3 my garlic was quickly black, and by the time 4 was down things were pretty brown/black/dark even with that much red added.
Now I did switch a few things up. First I figured since ghee is a higher smoke point oil that step 1 was supposed to be done after preheating the pan. If that's not what I was supposed to do then I am hoping to understand better WHY they asked me to have the pan on high as they are making assumptions about the readers burner... Im perfectly fine setting it to high and immediately putting in the ghee but I need to understand how to know if the cumin seeds and the ghee are doing the right thing.
I also minced the garlic as ive heard that's generally better for flavor especially in soups. Im also lazy.
But yeah basically the question is. Why did they seemingly ask me to burn things in this recipe?
Granted! Came out great. Didnt taste burnt. Although I wonder if I crushed some of the flavor that was supposed to come out of 1-4 by burning things. It was a bit plain. With a few spice additions I was quite happy :)
Side-note: I was surprised they asked for peeled shrimp... doesn't shrimp with its shell capture flavor better ESPECIALLY in a soup? Why might they have allowed for peeled shrimp? Aren't their recipes for more intermediate/pro chefs who would value the extra benefit of not peeling the shrimp?