In imperial we have both liquid and dry cups. It’s a crazy system.

There are 120 grams to a cup of flour.
163 grams per cup of cornmeal.
236 ml per liquid cup. (295 ml of milk for the recipe).
5 ml per teaspoon
14.7 (15) ml per table spoon.

I have used 1 tablespoon of ground flax seed and 3 tablespoons of water as an egg substitute in this recipe before. I have not tried any milk substitutes.

There is always an exception somewhere.

Southern Cornbread.
1 cup regular grind cornmeal.
1 cup all-purpose flour.
1 tbsp baking powder.
1 tsp salt
2/3 cup sugar.
1/4 cup bacon (cooked, chopped), 1/2 cup cheese, a jalapeno (sliced, deseeded), 1/4 cup peanut butter, 1/3 cup honey/maple syrup/corn syrup, or what ever else you may want. optional.
1 large egg.
1 1/4 cup milk, or butter milk.
1/3 cup liquid fat (oil, lard, butter etc).

• Preheat oven to 400f.
• grease a 10 inch cast-iron skillet or in 8 inch square baking pan with the fat.
• Place pan in oven.
• place dry ingredients in a large bowl.
• whisk together
• add any optional items
• fold in the eggs and milk using as few strokes as possible
• remove skillet or pan from oven.
• pour the batter in.
• give it a little shake to level it out,
• bake 30-35 minutes
• do the toothpick test to see if its done or needs more time.
• let it cool down before trying to remove it from the pan.

For the beans I went loosely off the Tasting History recipe.

Southern Cornbread.
1 cup regular grind cornmeal.
1 cup all-purpose flour.
1 tbsp baking powder.
1 tsp salt
2/3 cup sugar.
1/4 cup bacon (cooked, chopped), 1/2 cup cheese, a jalapeno (sliced, deseeded), 1/4 cup peanut butter, 1/3 cup honey/maple syrup/corn syrup, or what ever else you may want. optional.
1 large egg.
1 1/4 cup milk, or butter milk.
1/3 cup liquid fat (oil, lard, butter etc).

• Preheat oven to 400f.
• grease a 10 inch cast-iron skillet or in 8 inch square baking pan with the fat.
• Place pan in oven.
• place dry ingredients in a large bowl.
• whisk together
• add any optional items
• fold in the eggs and milk using as few strokes as possible
• remove skillet or pan from oven.
• pour the batter in.
• give it a little shake to level it out,
• bake 30-35 minutes
• do the toothpick test to see if it’s done or needs more time.
• let it cool down before trying to remove it from the pan.

70 white, 30 yolk. Yolks taste the same except there is just more of them.

My yard. We have six geese to protect our chickens from hawks. They give us giant eggs for a few months each year, mow the yard and protect the hens.

Goose egg facts, goose eggs are 50% white and 50% yolk. Chicken eggs are 70/30. Goose eggs are 3x the size of a chicken egg. The yolk is 1.5 whole chicken eggs. Perfect for dipping.

“Do you know how hard you have to abuse a mammal to make them not have children?” – Connor Leahy

It’s weird how a person can often buy food to make at home that is lower quality than what we associate with the lowest quality.

Gas stations are trying to cut costs on those prepared roller grill items as much as possible but they know that if they served the same low level quality we can buy at the grocery store no one will pay the premium for convenience.

Medical care sounds really cool.

I got at least 7 meals out of this relatively small head of cabbage. I cut off a little more than i needed and cut off the previously cut edges and put the head back in the crisper drawer for next time. The stuff stays fresh forever and adds needed crunch to meals or can be cooked down if needed too. So versatile and no broccoli or cauliflower has that kind of shelf life.

This is the way

I had to make an executive decision. My wife has been battling kidney stones this week and she loves soggy fries. I tend to cook them at 425 and I would have loved to have kept them in for another 7 minutes until they were completely blistered. But domestic tranquility required a less than ideal solution.

She also likes him with no seasoning. So I had to put a bare minimum of salt on them instead of my usual choice of three different seasonings with a lot more salt.

100% of the way but only 10% of the sides showed the results.

Fight Meditation

Air fryers and extension cords are a dangerous combo. Make sure you use at least a 12 gauge one and if you can use one with a fuse.

Generally this is like plugging a space heater into an extension cord. You should not do it. You should be aware of all the risks if you are going to do it. You should mitigate those risks as much as possible.

It should be pretty clear that at least 10% of them have caramelization on them I can only be achieved through heat. The other 90% are just warm

Unfortunately the garage, back porch, kitchen, mud room and a random wall in the living room all share the same 15 amp breaker. I am in desperate need of rewiring the situation but I need a lot of romex, and junction boxes to pull it off.

Situation is better than when I moved in. The entire house was on 40 amps. I moved half of the garage onto a new sub panel and then main breaker is now a full service breaker. But that entire leg is on an undersized and outdated subpanel. Making it worse. It’s a commercial sub panel for square D breakers. They don’t make anymore. That entire panel needs replacement eventually or I need to move everything that’s in there to the main breaker panel. I can do the work myself. I just can’t afford any of the materials.

It would take at least two batches in the air fryer to make enough fries and that would require about $350 to rewire my kitchen so that it’s not all on one 15 amp breaker. Or cooking in a room that isn’t in the kitchen.