Ask Lemmy

26831 readers

1643 users here now

A Fediverse community for open-ended, thought provoking questions

Please don't post about US Politics. If you need to do this, try [email protected]

Rules: (interactive)

1) Be nice and; have fun

Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them

2) All posts must end with a '?'

This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?

3) No spam

Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.

4) NSFW is okay, within reason

Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected]. NSFW comments should be restricted to posts tagged [NSFW].

5) This is not a support community.

It is not a place for 'how do I?', type questions. If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.

Reminder: The terms of service apply here too.

Partnered Communities:

Logo design credit goes to: tubbadu

founded 1 year ago

MODERATORS

[email protected]

209

What's a food you love, that isn't worth making from scratch? (lemmy.world)

submitted 10 months ago by [email protected] to c/[email protected]

291 comments fedilink hide all child comments

For me, crepes ain't worth the stress to make fresh. Just buy a little pack from store and focus on filling is my go to.

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 3 points 10 months ago (1 children)

Cultered butter is amazing, and it's easy to churn in a stand mixer.

Same with ice cream. An ice cream maker makes the difference.

[–] [email protected] 3 points 10 months ago

This is the only reason I will occasionally make butter. To make it from creme fraiche cultured with buttermilk. More flavor.

Ice cream I sometimes make by freezing a mix that includes some booze as antifreeze, then once completely frozen, cut into chunks and whir it in the food processor. Then back into the freezer. That stays pretty nice, is lovely. Started this because one of my (grown) kids is vegan and it works with coconut milk as the cream.