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Dolly PArton has a cast iron pan range now. tempted https://www.lodgecastiron.com/dolly-parton?utm_source=social&utm_medium=instagram&utm_campaign=dolly_parton

Weight loss is calorie deficit. You either eat less calories than you consume in a day or you up your excercise to use more calories than you are eating. What to eat? *google images balanced diet image* Women retain water in different ways so you can have weight loss one week and no weight...

I enjoy this guy deadpanning over shitty cooking videos

I enjoyed this man doing his thing

No you use it to dry out the digital scales after UTM has bathed it so it'll last for another few months before erosion sets in to the circuit board

I'm going for analog after UTM washed (immersed) the digital one i have for the third time and it's costing too much rice at this point. I'm going analog to pre-empt that ritual.

I'm looking at getting a new weighing scales - I'm 90% gonna get this one. Whats stalling me is that it isn't made of steel. Has anyone seen one that works like this one, in this orientation but is made of steel?

Ol Spud Egg week 2. Still no explosions or anything from cooking them in one saucepan. Spud egg carbon footprint 50% reduction unlocked.

I'm technically cooking a salad. I believe our lord and savious @Diddles suggest here years ago about just boiling eggs all the time for salad consumption. The spuds are gonna be 1/2 potato salad 1/2 spanish omlette

Well they are in there now in any case.

I'm about to boil some spuds and i need a few eggs for tomorrow's salad. Is it legal to put eggs in to boil with spuds?

Also found a Google sheet someone made that lets you put in recipies and then it does the math for batching - like you can change it from 1kg total to 3kg. I use it for scaling the shopping list. Very handy but only if you are the kind of person who'll type twenty recipies into a database

Linear batch cooking

Still working on the batching game - two improvements in my workflow since the last time i was here I do things in this order now over the course of 2-3 hrs. Oven things. Saucepan things. Soups. And the addition of soups is the second improvment - this mops up all the stray veg, leftovers etc...

It's not something i know a lot about but i had a bit of a dig about reading there and the general consensus i found was that rinsing pasta is for cold salads, and the starch is useful for sticking the sauce to the pasta in a hot dish so you shouldn't rinse so i'll probably stick with it...

This is good info, i'll probably move towards this once i'm over the line with getting 7 days ahead on dinners.

I went reading about the starch factor and from what i could find, if you can keep the pasta al dente you'll be kinda bypassing the starch leeching into the sauce. entirely because they were what i had i used lentil pasta this time. Essentially pasta could go in 8 mins before serving/boxing and...

Yeah Cooking for myself, bean post and UTM generally. 3 in the freezer straight away - it's a small one and the rating was something like 2kg/24hours so putting them all in at once really would wear it down (those ikea glass boxes are over 500g on their own) so they cool to room temperature...

Road tested this today with a quasi italian style meatball thing. I don't think i'll ever do it the other/old way again. Meanwhile in bactch cooking news\. 2pm to 5pm today, chicken casserole themed thing in the oven, ^^the above meatball thing in a saucepan. Meat dishes are more expensive so...

working on my batch cooking game a lot at the minute all basics so far spag BOl veggie chilli shepherds pie chicken cauliflower bake veggie curry. anyone got any go-to's in this regard?