| 1 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 2 |
DENIED
|
moderate
|
Proxies\__CG__\App\Entity\Entry {#2395
+user: Proxies\__CG__\App\Entity\User {#2324 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2055 …}
+slug: "QUESTION-Ceramic-coated-nonstick-pans"
+title: "[QUESTION] Ceramic coated nonstick pans"
+url: null
+body: """
I’ve been kind of curious about these for a while now. I have several teflon coated pans, but they’re not so great for high heat applications, and the coating wears off after a while.\n
\n
Anyone use these? Do you like yours? Do you have a brand recommendation?
"""
+type: "article"
+lang: "en"
+isOc: false
+hasEmbed: false
+commentCount: 15
+favouriteCount: 23
+score: 0
+isAdult: false
+sticky: false
+lastActive: DateTime @1699875519 {#2213
date: 2023-11-13 12:38:39.0 +01:00
}
+ip: null
+adaAmount: 0
+tags: null
+mentions: null
+comments: Doctrine\ORM\PersistentCollection {#2229 …}
+votes: Doctrine\ORM\PersistentCollection {#2192 …}
+reports: Doctrine\ORM\PersistentCollection {#2299 …}
+favourites: Doctrine\ORM\PersistentCollection {#2298 …}
+notifications: Doctrine\ORM\PersistentCollection {#2291 …}
+badges: Doctrine\ORM\PersistentCollection {#2301 …}
+children: [
1 => App\Entity\EntryComment {#2359
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: null
+root: null
+body: """
Ceramic non-stick works well from my experience, but my go to non-stick (besides enameled cast iron) is the Impact series from Bialetti:\n
\n
[a.co/d/9fc7Ttu](https://a.co/d/9fc7Ttu)\n
\n
About the same price as a good ceramic set, the only drawback is you need an adapter plate to use them on an induction stovetop. Gas or electric is golden.\n
\n
[youtu.be/30CdnBWuOpc](https://youtu.be/30CdnBWuOpc)\n
\n
Plus, Bialetti is a known brand:\n
\n
[www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)
"""
+lang: "en"
+isAdult: false
+favouriteCount: 1
+score: 0
+lastActive: DateTime @1699957205 {#2364
date: 2023-11-14 11:20:05.0 +01:00
}
+ip: null
+tags: null
+mentions: [
"@TheGiantKorean@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1381 …}
+nested: Doctrine\ORM\PersistentCollection {#1402 …}
+votes: Doctrine\ORM\PersistentCollection {#1385 …}
+reports: Doctrine\ORM\PersistentCollection {#1401 …}
+favourites: Doctrine\ORM\PersistentCollection {#1363 …}
+notifications: Doctrine\ORM\PersistentCollection {#1362 …}
-id: 116740
-bodyTs: "'/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':62 '/d/9fc7ttu](https://a.co/d/9fc7ttu)':29 '/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':71 'a.co':28 'a.co/d/9fc7ttu](https://a.co/d/9fc7ttu)':27 'adapt':46 'besid':17 'bialetti':26,64 'brand':68 'cast':19 'ceram':1,37 'drawback':41 'electr':57 'enamel':18 'experi':9 'gas':55 'go':12 'golden':59 'good':36 'impact':23 'induct':53 'iron':20 'known':67 'need':44 'non':3,15 'non-stick':2,14 'plate':47 'plus':63 'price':33 'seri':24 'set':38 'stick':4,16 'stovetop':54 'use':49 'well':6 'work':5 'www.bialetti.com':70 'www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':69 'youtu.be':61 'youtu.be/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':60"
+ranking: 0
+commentCount: 0
+upVotes: 0
+downVotes: 0
+visibility: "visible "
+apId: "https://lemmy.world/comment/5264465"
+editedAt: null
+createdAt: DateTimeImmutable @1699815258 {#2361
date: 2023-11-12 19:54:18.0 +01:00
}
+"title": 116740
}
0 => App\Entity\EntryComment {#2030
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2032 …}
+root: App\Entity\EntryComment {#2359}
+body: "It’s not a coating per se, it’s an aluminum pan that’s been sandblasted to form micro-divots all over like a golfball. The texture keeps things from sticking."
+lang: "en"
+isAdult: false
+favouriteCount: 1
+score: 0
+lastActive: DateTime @1699818526 {#2019
date: 2023-11-12 20:48:46.0 +01:00
}
+ip: null
+tags: null
+mentions: [
"@TheGiantKorean@lemmy.world"
"@jordanlund@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#2026 …}
+nested: Doctrine\ORM\PersistentCollection {#2022 …}
+votes: Doctrine\ORM\PersistentCollection {#2025 …}
+reports: Doctrine\ORM\PersistentCollection {#2033 …}
+favourites: Doctrine\ORM\PersistentCollection {#2028 …}
+notifications: Doctrine\ORM\PersistentCollection {#2012 …}
-id: 116934
-bodyTs: "'aluminum':11 'coat':5 'divot':21 'form':18 'golfbal':26 'keep':29 'like':24 'micro':20 'micro-divot':19 'pan':12 'per':6 'sandblast':16 'se':7 'stick':32 'textur':28 'thing':30"
+ranking: 0
+commentCount: 0
+upVotes: 0
+downVotes: 0
+visibility: "visible "
+apId: "https://lemmy.world/comment/5265554"
+editedAt: null
+createdAt: DateTimeImmutable @1699818526 {#2023
date: 2023-11-12 20:48:46.0 +01:00
}
+"title": 116934
}
]
-id: 12304
-titleTs: "'ceram':2 'coat':3 'nonstick':4 'pan':5 'question':1"
-bodyTs: "'anyon':37 'applic':28 'brand':48 'coat':17,31 'curious':6 'great':24 'heat':27 'high':26 'kind':4 'like':42 'pan':18 're':21 'recommend':49 'sever':15 'teflon':16 'use':38 've':2 'wear':32"
+cross: false
+upVotes: 0
+downVotes: 0
+ranking: 1699895844
+visibility: "visible "
+apId: "https://lemmy.world/post/8164251"
+editedAt: null
+createdAt: DateTimeImmutable @1699809444 {#2117
date: 2023-11-12 18:17:24.0 +01:00
}
+__isInitialized__: true
…2
} |
|
Show voter details
|
| 3 |
DENIED
|
edit
|
Proxies\__CG__\App\Entity\Entry {#2395
+user: Proxies\__CG__\App\Entity\User {#2324 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2055 …}
+slug: "QUESTION-Ceramic-coated-nonstick-pans"
+title: "[QUESTION] Ceramic coated nonstick pans"
+url: null
+body: """
I’ve been kind of curious about these for a while now. I have several teflon coated pans, but they’re not so great for high heat applications, and the coating wears off after a while.\n
\n
Anyone use these? Do you like yours? Do you have a brand recommendation?
"""
+type: "article"
+lang: "en"
+isOc: false
+hasEmbed: false
+commentCount: 15
+favouriteCount: 23
+score: 0
+isAdult: false
+sticky: false
+lastActive: DateTime @1699875519 {#2213
date: 2023-11-13 12:38:39.0 +01:00
}
+ip: null
+adaAmount: 0
+tags: null
+mentions: null
+comments: Doctrine\ORM\PersistentCollection {#2229 …}
+votes: Doctrine\ORM\PersistentCollection {#2192 …}
+reports: Doctrine\ORM\PersistentCollection {#2299 …}
+favourites: Doctrine\ORM\PersistentCollection {#2298 …}
+notifications: Doctrine\ORM\PersistentCollection {#2291 …}
+badges: Doctrine\ORM\PersistentCollection {#2301 …}
+children: [
1 => App\Entity\EntryComment {#2359
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: null
+root: null
+body: """
Ceramic non-stick works well from my experience, but my go to non-stick (besides enameled cast iron) is the Impact series from Bialetti:\n
\n
[a.co/d/9fc7Ttu](https://a.co/d/9fc7Ttu)\n
\n
About the same price as a good ceramic set, the only drawback is you need an adapter plate to use them on an induction stovetop. Gas or electric is golden.\n
\n
[youtu.be/30CdnBWuOpc](https://youtu.be/30CdnBWuOpc)\n
\n
Plus, Bialetti is a known brand:\n
\n
[www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)
"""
+lang: "en"
+isAdult: false
+favouriteCount: 1
+score: 0
+lastActive: DateTime @1699957205 {#2364
date: 2023-11-14 11:20:05.0 +01:00
}
+ip: null
+tags: null
+mentions: [
"@TheGiantKorean@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1381 …}
+nested: Doctrine\ORM\PersistentCollection {#1402 …}
+votes: Doctrine\ORM\PersistentCollection {#1385 …}
+reports: Doctrine\ORM\PersistentCollection {#1401 …}
+favourites: Doctrine\ORM\PersistentCollection {#1363 …}
+notifications: Doctrine\ORM\PersistentCollection {#1362 …}
-id: 116740
-bodyTs: "'/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':62 '/d/9fc7ttu](https://a.co/d/9fc7ttu)':29 '/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':71 'a.co':28 'a.co/d/9fc7ttu](https://a.co/d/9fc7ttu)':27 'adapt':46 'besid':17 'bialetti':26,64 'brand':68 'cast':19 'ceram':1,37 'drawback':41 'electr':57 'enamel':18 'experi':9 'gas':55 'go':12 'golden':59 'good':36 'impact':23 'induct':53 'iron':20 'known':67 'need':44 'non':3,15 'non-stick':2,14 'plate':47 'plus':63 'price':33 'seri':24 'set':38 'stick':4,16 'stovetop':54 'use':49 'well':6 'work':5 'www.bialetti.com':70 'www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':69 'youtu.be':61 'youtu.be/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':60"
+ranking: 0
+commentCount: 0
+upVotes: 0
+downVotes: 0
+visibility: "visible "
+apId: "https://lemmy.world/comment/5264465"
+editedAt: null
+createdAt: DateTimeImmutable @1699815258 {#2361
date: 2023-11-12 19:54:18.0 +01:00
}
+"title": 116740
}
0 => App\Entity\EntryComment {#2030
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2032 …}
+root: App\Entity\EntryComment {#2359}
+body: "It’s not a coating per se, it’s an aluminum pan that’s been sandblasted to form micro-divots all over like a golfball. The texture keeps things from sticking."
+lang: "en"
+isAdult: false
+favouriteCount: 1
+score: 0
+lastActive: DateTime @1699818526 {#2019
date: 2023-11-12 20:48:46.0 +01:00
}
+ip: null
+tags: null
+mentions: [
"@TheGiantKorean@lemmy.world"
"@jordanlund@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#2026 …}
+nested: Doctrine\ORM\PersistentCollection {#2022 …}
+votes: Doctrine\ORM\PersistentCollection {#2025 …}
+reports: Doctrine\ORM\PersistentCollection {#2033 …}
+favourites: Doctrine\ORM\PersistentCollection {#2028 …}
+notifications: Doctrine\ORM\PersistentCollection {#2012 …}
-id: 116934
-bodyTs: "'aluminum':11 'coat':5 'divot':21 'form':18 'golfbal':26 'keep':29 'like':24 'micro':20 'micro-divot':19 'pan':12 'per':6 'sandblast':16 'se':7 'stick':32 'textur':28 'thing':30"
+ranking: 0
+commentCount: 0
+upVotes: 0
+downVotes: 0
+visibility: "visible "
+apId: "https://lemmy.world/comment/5265554"
+editedAt: null
+createdAt: DateTimeImmutable @1699818526 {#2023
date: 2023-11-12 20:48:46.0 +01:00
}
+"title": 116934
}
]
-id: 12304
-titleTs: "'ceram':2 'coat':3 'nonstick':4 'pan':5 'question':1"
-bodyTs: "'anyon':37 'applic':28 'brand':48 'coat':17,31 'curious':6 'great':24 'heat':27 'high':26 'kind':4 'like':42 'pan':18 're':21 'recommend':49 'sever':15 'teflon':16 'use':38 've':2 'wear':32"
+cross: false
+upVotes: 0
+downVotes: 0
+ranking: 1699895844
+visibility: "visible "
+apId: "https://lemmy.world/post/8164251"
+editedAt: null
+createdAt: DateTimeImmutable @1699809444 {#2117
date: 2023-11-12 18:17:24.0 +01:00
}
+__isInitialized__: true
…2
} |
|
Show voter details
|
| 4 |
DENIED
|
moderate
|
Proxies\__CG__\App\Entity\Entry {#2395
+user: Proxies\__CG__\App\Entity\User {#2324 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2055 …}
+slug: "QUESTION-Ceramic-coated-nonstick-pans"
+title: "[QUESTION] Ceramic coated nonstick pans"
+url: null
+body: """
I’ve been kind of curious about these for a while now. I have several teflon coated pans, but they’re not so great for high heat applications, and the coating wears off after a while.\n
\n
Anyone use these? Do you like yours? Do you have a brand recommendation?
"""
+type: "article"
+lang: "en"
+isOc: false
+hasEmbed: false
+commentCount: 15
+favouriteCount: 23
+score: 0
+isAdult: false
+sticky: false
+lastActive: DateTime @1699875519 {#2213
date: 2023-11-13 12:38:39.0 +01:00
}
+ip: null
+adaAmount: 0
+tags: null
+mentions: null
+comments: Doctrine\ORM\PersistentCollection {#2229 …}
+votes: Doctrine\ORM\PersistentCollection {#2192 …}
+reports: Doctrine\ORM\PersistentCollection {#2299 …}
+favourites: Doctrine\ORM\PersistentCollection {#2298 …}
+notifications: Doctrine\ORM\PersistentCollection {#2291 …}
+badges: Doctrine\ORM\PersistentCollection {#2301 …}
+children: [
1 => App\Entity\EntryComment {#2359
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: null
+root: null
+body: """
Ceramic non-stick works well from my experience, but my go to non-stick (besides enameled cast iron) is the Impact series from Bialetti:\n
\n
[a.co/d/9fc7Ttu](https://a.co/d/9fc7Ttu)\n
\n
About the same price as a good ceramic set, the only drawback is you need an adapter plate to use them on an induction stovetop. Gas or electric is golden.\n
\n
[youtu.be/30CdnBWuOpc](https://youtu.be/30CdnBWuOpc)\n
\n
Plus, Bialetti is a known brand:\n
\n
[www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)
"""
+lang: "en"
+isAdult: false
+favouriteCount: 1
+score: 0
+lastActive: DateTime @1699957205 {#2364
date: 2023-11-14 11:20:05.0 +01:00
}
+ip: null
+tags: null
+mentions: [
"@TheGiantKorean@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1381 …}
+nested: Doctrine\ORM\PersistentCollection {#1402 …}
+votes: Doctrine\ORM\PersistentCollection {#1385 …}
+reports: Doctrine\ORM\PersistentCollection {#1401 …}
+favourites: Doctrine\ORM\PersistentCollection {#1363 …}
+notifications: Doctrine\ORM\PersistentCollection {#1362 …}
-id: 116740
-bodyTs: "'/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':62 '/d/9fc7ttu](https://a.co/d/9fc7ttu)':29 '/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':71 'a.co':28 'a.co/d/9fc7ttu](https://a.co/d/9fc7ttu)':27 'adapt':46 'besid':17 'bialetti':26,64 'brand':68 'cast':19 'ceram':1,37 'drawback':41 'electr':57 'enamel':18 'experi':9 'gas':55 'go':12 'golden':59 'good':36 'impact':23 'induct':53 'iron':20 'known':67 'need':44 'non':3,15 'non-stick':2,14 'plate':47 'plus':63 'price':33 'seri':24 'set':38 'stick':4,16 'stovetop':54 'use':49 'well':6 'work':5 'www.bialetti.com':70 'www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':69 'youtu.be':61 'youtu.be/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':60"
+ranking: 0
+commentCount: 0
+upVotes: 0
+downVotes: 0
+visibility: "visible "
+apId: "https://lemmy.world/comment/5264465"
+editedAt: null
+createdAt: DateTimeImmutable @1699815258 {#2361
date: 2023-11-12 19:54:18.0 +01:00
}
+"title": 116740
}
0 => App\Entity\EntryComment {#2030
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2032 …}
+root: App\Entity\EntryComment {#2359}
+body: "It’s not a coating per se, it’s an aluminum pan that’s been sandblasted to form micro-divots all over like a golfball. The texture keeps things from sticking."
+lang: "en"
+isAdult: false
+favouriteCount: 1
+score: 0
+lastActive: DateTime @1699818526 {#2019
date: 2023-11-12 20:48:46.0 +01:00
}
+ip: null
+tags: null
+mentions: [
"@TheGiantKorean@lemmy.world"
"@jordanlund@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#2026 …}
+nested: Doctrine\ORM\PersistentCollection {#2022 …}
+votes: Doctrine\ORM\PersistentCollection {#2025 …}
+reports: Doctrine\ORM\PersistentCollection {#2033 …}
+favourites: Doctrine\ORM\PersistentCollection {#2028 …}
+notifications: Doctrine\ORM\PersistentCollection {#2012 …}
-id: 116934
-bodyTs: "'aluminum':11 'coat':5 'divot':21 'form':18 'golfbal':26 'keep':29 'like':24 'micro':20 'micro-divot':19 'pan':12 'per':6 'sandblast':16 'se':7 'stick':32 'textur':28 'thing':30"
+ranking: 0
+commentCount: 0
+upVotes: 0
+downVotes: 0
+visibility: "visible "
+apId: "https://lemmy.world/comment/5265554"
+editedAt: null
+createdAt: DateTimeImmutable @1699818526 {#2023
date: 2023-11-12 20:48:46.0 +01:00
}
+"title": 116934
}
]
-id: 12304
-titleTs: "'ceram':2 'coat':3 'nonstick':4 'pan':5 'question':1"
-bodyTs: "'anyon':37 'applic':28 'brand':48 'coat':17,31 'curious':6 'great':24 'heat':27 'high':26 'kind':4 'like':42 'pan':18 're':21 'recommend':49 'sever':15 'teflon':16 'use':38 've':2 'wear':32"
+cross: false
+upVotes: 0
+downVotes: 0
+ranking: 1699895844
+visibility: "visible "
+apId: "https://lemmy.world/post/8164251"
+editedAt: null
+createdAt: DateTimeImmutable @1699809444 {#2117
date: 2023-11-12 18:17:24.0 +01:00
}
+__isInitialized__: true
…2
} |
|
Show voter details
|
| 5 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 6 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2359
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395
+user: Proxies\__CG__\App\Entity\User {#2324 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2055 …}
+slug: "QUESTION-Ceramic-coated-nonstick-pans"
+title: "[QUESTION] Ceramic coated nonstick pans"
+url: null
+body: """
I’ve been kind of curious about these for a while now. I have several teflon coated pans, but they’re not so great for high heat applications, and the coating wears off after a while.\n
\n
Anyone use these? Do you like yours? Do you have a brand recommendation?
"""
+type: "article"
+lang: "en"
+isOc: false
+hasEmbed: false
+commentCount: 15
+favouriteCount: 23
+score: 0
+isAdult: false
+sticky: false
+lastActive: DateTime @1699875519 {#2213
date: 2023-11-13 12:38:39.0 +01:00
}
+ip: null
+adaAmount: 0
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+comments: Doctrine\ORM\PersistentCollection {#2229 …}
+votes: Doctrine\ORM\PersistentCollection {#2192 …}
+reports: Doctrine\ORM\PersistentCollection {#2299 …}
+favourites: Doctrine\ORM\PersistentCollection {#2298 …}
+notifications: Doctrine\ORM\PersistentCollection {#2291 …}
+badges: Doctrine\ORM\PersistentCollection {#2301 …}
+children: [
1 => App\Entity\EntryComment {#2359}
0 => App\Entity\EntryComment {#2030
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2032 …}
+root: App\Entity\EntryComment {#2359}
+body: "It’s not a coating per se, it’s an aluminum pan that’s been sandblasted to form micro-divots all over like a golfball. The texture keeps things from sticking."
+lang: "en"
+isAdult: false
+favouriteCount: 1
+score: 0
+lastActive: DateTime @1699818526 {#2019
date: 2023-11-12 20:48:46.0 +01:00
}
+ip: null
+tags: null
+mentions: [
"@TheGiantKorean@lemmy.world"
"@jordanlund@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#2026 …}
+nested: Doctrine\ORM\PersistentCollection {#2022 …}
+votes: Doctrine\ORM\PersistentCollection {#2025 …}
+reports: Doctrine\ORM\PersistentCollection {#2033 …}
+favourites: Doctrine\ORM\PersistentCollection {#2028 …}
+notifications: Doctrine\ORM\PersistentCollection {#2012 …}
-id: 116934
-bodyTs: "'aluminum':11 'coat':5 'divot':21 'form':18 'golfbal':26 'keep':29 'like':24 'micro':20 'micro-divot':19 'pan':12 'per':6 'sandblast':16 'se':7 'stick':32 'textur':28 'thing':30"
+ranking: 0
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+editedAt: null
+createdAt: DateTimeImmutable @1699818526 {#2023
date: 2023-11-12 20:48:46.0 +01:00
}
+"title": 116934
}
]
-id: 12304
-titleTs: "'ceram':2 'coat':3 'nonstick':4 'pan':5 'question':1"
-bodyTs: "'anyon':37 'applic':28 'brand':48 'coat':17,31 'curious':6 'great':24 'heat':27 'high':26 'kind':4 'like':42 'pan':18 're':21 'recommend':49 'sever':15 'teflon':16 'use':38 've':2 'wear':32"
+cross: false
+upVotes: 0
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+createdAt: DateTimeImmutable @1699809444 {#2117
date: 2023-11-12 18:17:24.0 +01:00
}
+__isInitialized__: true
…2
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: null
+root: null
+body: """
Ceramic non-stick works well from my experience, but my go to non-stick (besides enameled cast iron) is the Impact series from Bialetti:\n
\n
[a.co/d/9fc7Ttu](https://a.co/d/9fc7Ttu)\n
\n
About the same price as a good ceramic set, the only drawback is you need an adapter plate to use them on an induction stovetop. Gas or electric is golden.\n
\n
[youtu.be/30CdnBWuOpc](https://youtu.be/30CdnBWuOpc)\n
\n
Plus, Bialetti is a known brand:\n
\n
[www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)
"""
+lang: "en"
+isAdult: false
+favouriteCount: 1
+score: 0
+lastActive: DateTime @1699957205 {#2364
date: 2023-11-14 11:20:05.0 +01:00
}
+ip: null
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+mentions: [
"@TheGiantKorean@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1381 …}
+nested: Doctrine\ORM\PersistentCollection {#1402 …}
+votes: Doctrine\ORM\PersistentCollection {#1385 …}
+reports: Doctrine\ORM\PersistentCollection {#1401 …}
+favourites: Doctrine\ORM\PersistentCollection {#1363 …}
+notifications: Doctrine\ORM\PersistentCollection {#1362 …}
-id: 116740
-bodyTs: "'/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':62 '/d/9fc7ttu](https://a.co/d/9fc7ttu)':29 '/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':71 'a.co':28 'a.co/d/9fc7ttu](https://a.co/d/9fc7ttu)':27 'adapt':46 'besid':17 'bialetti':26,64 'brand':68 'cast':19 'ceram':1,37 'drawback':41 'electr':57 'enamel':18 'experi':9 'gas':55 'go':12 'golden':59 'good':36 'impact':23 'induct':53 'iron':20 'known':67 'need':44 'non':3,15 'non-stick':2,14 'plate':47 'plus':63 'price':33 'seri':24 'set':38 'stick':4,16 'stovetop':54 'use':49 'well':6 'work':5 'www.bialetti.com':70 'www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':69 'youtu.be':61 'youtu.be/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':60"
+ranking: 0
+commentCount: 0
+upVotes: 0
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+visibility: "visible "
+apId: "https://lemmy.world/comment/5264465"
+editedAt: null
+createdAt: DateTimeImmutable @1699815258 {#2361
date: 2023-11-12 19:54:18.0 +01:00
}
+"title": 116740
} |
|
Show voter details
|
| 7 |
DENIED
|
edit
|
App\Entity\EntryComment {#2359
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395
+user: Proxies\__CG__\App\Entity\User {#2324 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2055 …}
+slug: "QUESTION-Ceramic-coated-nonstick-pans"
+title: "[QUESTION] Ceramic coated nonstick pans"
+url: null
+body: """
I’ve been kind of curious about these for a while now. I have several teflon coated pans, but they’re not so great for high heat applications, and the coating wears off after a while.\n
\n
Anyone use these? Do you like yours? Do you have a brand recommendation?
"""
+type: "article"
+lang: "en"
+isOc: false
+hasEmbed: false
+commentCount: 15
+favouriteCount: 23
+score: 0
+isAdult: false
+sticky: false
+lastActive: DateTime @1699875519 {#2213
date: 2023-11-13 12:38:39.0 +01:00
}
+ip: null
+adaAmount: 0
+tags: null
+mentions: null
+comments: Doctrine\ORM\PersistentCollection {#2229 …}
+votes: Doctrine\ORM\PersistentCollection {#2192 …}
+reports: Doctrine\ORM\PersistentCollection {#2299 …}
+favourites: Doctrine\ORM\PersistentCollection {#2298 …}
+notifications: Doctrine\ORM\PersistentCollection {#2291 …}
+badges: Doctrine\ORM\PersistentCollection {#2301 …}
+children: [
1 => App\Entity\EntryComment {#2359}
0 => App\Entity\EntryComment {#2030
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2032 …}
+root: App\Entity\EntryComment {#2359}
+body: "It’s not a coating per se, it’s an aluminum pan that’s been sandblasted to form micro-divots all over like a golfball. The texture keeps things from sticking."
+lang: "en"
+isAdult: false
+favouriteCount: 1
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date: 2023-11-12 20:48:46.0 +01:00
}
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"@TheGiantKorean@lemmy.world"
"@jordanlund@lemmy.world"
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-bodyTs: "'aluminum':11 'coat':5 'divot':21 'form':18 'golfbal':26 'keep':29 'like':24 'micro':20 'micro-divot':19 'pan':12 'per':6 'sandblast':16 'se':7 'stick':32 'textur':28 'thing':30"
+ranking: 0
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+createdAt: DateTimeImmutable @1699818526 {#2023
date: 2023-11-12 20:48:46.0 +01:00
}
+"title": 116934
}
]
-id: 12304
-titleTs: "'ceram':2 'coat':3 'nonstick':4 'pan':5 'question':1"
-bodyTs: "'anyon':37 'applic':28 'brand':48 'coat':17,31 'curious':6 'great':24 'heat':27 'high':26 'kind':4 'like':42 'pan':18 're':21 'recommend':49 'sever':15 'teflon':16 'use':38 've':2 'wear':32"
+cross: false
+upVotes: 0
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+ranking: 1699895844
+visibility: "visible "
+apId: "https://lemmy.world/post/8164251"
+editedAt: null
+createdAt: DateTimeImmutable @1699809444 {#2117
date: 2023-11-12 18:17:24.0 +01:00
}
+__isInitialized__: true
…2
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: null
+root: null
+body: """
Ceramic non-stick works well from my experience, but my go to non-stick (besides enameled cast iron) is the Impact series from Bialetti:\n
\n
[a.co/d/9fc7Ttu](https://a.co/d/9fc7Ttu)\n
\n
About the same price as a good ceramic set, the only drawback is you need an adapter plate to use them on an induction stovetop. Gas or electric is golden.\n
\n
[youtu.be/30CdnBWuOpc](https://youtu.be/30CdnBWuOpc)\n
\n
Plus, Bialetti is a known brand:\n
\n
[www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)
"""
+lang: "en"
+isAdult: false
+favouriteCount: 1
+score: 0
+lastActive: DateTime @1699957205 {#2364
date: 2023-11-14 11:20:05.0 +01:00
}
+ip: null
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+mentions: [
"@TheGiantKorean@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1381 …}
+nested: Doctrine\ORM\PersistentCollection {#1402 …}
+votes: Doctrine\ORM\PersistentCollection {#1385 …}
+reports: Doctrine\ORM\PersistentCollection {#1401 …}
+favourites: Doctrine\ORM\PersistentCollection {#1363 …}
+notifications: Doctrine\ORM\PersistentCollection {#1362 …}
-id: 116740
-bodyTs: "'/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':62 '/d/9fc7ttu](https://a.co/d/9fc7ttu)':29 '/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':71 'a.co':28 'a.co/d/9fc7ttu](https://a.co/d/9fc7ttu)':27 'adapt':46 'besid':17 'bialetti':26,64 'brand':68 'cast':19 'ceram':1,37 'drawback':41 'electr':57 'enamel':18 'experi':9 'gas':55 'go':12 'golden':59 'good':36 'impact':23 'induct':53 'iron':20 'known':67 'need':44 'non':3,15 'non-stick':2,14 'plate':47 'plus':63 'price':33 'seri':24 'set':38 'stick':4,16 'stovetop':54 'use':49 'well':6 'work':5 'www.bialetti.com':70 'www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':69 'youtu.be':61 'youtu.be/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':60"
+ranking: 0
+commentCount: 0
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+visibility: "visible "
+apId: "https://lemmy.world/comment/5264465"
+editedAt: null
+createdAt: DateTimeImmutable @1699815258 {#2361
date: 2023-11-12 19:54:18.0 +01:00
}
+"title": 116740
} |
|
Show voter details
|
| 8 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2359
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395
+user: Proxies\__CG__\App\Entity\User {#2324 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2055 …}
+slug: "QUESTION-Ceramic-coated-nonstick-pans"
+title: "[QUESTION] Ceramic coated nonstick pans"
+url: null
+body: """
I’ve been kind of curious about these for a while now. I have several teflon coated pans, but they’re not so great for high heat applications, and the coating wears off after a while.\n
\n
Anyone use these? Do you like yours? Do you have a brand recommendation?
"""
+type: "article"
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date: 2023-11-13 12:38:39.0 +01:00
}
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+comments: Doctrine\ORM\PersistentCollection {#2229 …}
+votes: Doctrine\ORM\PersistentCollection {#2192 …}
+reports: Doctrine\ORM\PersistentCollection {#2299 …}
+favourites: Doctrine\ORM\PersistentCollection {#2298 …}
+notifications: Doctrine\ORM\PersistentCollection {#2291 …}
+badges: Doctrine\ORM\PersistentCollection {#2301 …}
+children: [
1 => App\Entity\EntryComment {#2359}
0 => App\Entity\EntryComment {#2030
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2032 …}
+root: App\Entity\EntryComment {#2359}
+body: "It’s not a coating per se, it’s an aluminum pan that’s been sandblasted to form micro-divots all over like a golfball. The texture keeps things from sticking."
+lang: "en"
+isAdult: false
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date: 2023-11-12 20:48:46.0 +01:00
}
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"@TheGiantKorean@lemmy.world"
"@jordanlund@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#2026 …}
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+reports: Doctrine\ORM\PersistentCollection {#2033 …}
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-id: 116934
-bodyTs: "'aluminum':11 'coat':5 'divot':21 'form':18 'golfbal':26 'keep':29 'like':24 'micro':20 'micro-divot':19 'pan':12 'per':6 'sandblast':16 'se':7 'stick':32 'textur':28 'thing':30"
+ranking: 0
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+visibility: "visible "
+apId: "https://lemmy.world/comment/5265554"
+editedAt: null
+createdAt: DateTimeImmutable @1699818526 {#2023
date: 2023-11-12 20:48:46.0 +01:00
}
+"title": 116934
}
]
-id: 12304
-titleTs: "'ceram':2 'coat':3 'nonstick':4 'pan':5 'question':1"
-bodyTs: "'anyon':37 'applic':28 'brand':48 'coat':17,31 'curious':6 'great':24 'heat':27 'high':26 'kind':4 'like':42 'pan':18 're':21 'recommend':49 'sever':15 'teflon':16 'use':38 've':2 'wear':32"
+cross: false
+upVotes: 0
+downVotes: 0
+ranking: 1699895844
+visibility: "visible "
+apId: "https://lemmy.world/post/8164251"
+editedAt: null
+createdAt: DateTimeImmutable @1699809444 {#2117
date: 2023-11-12 18:17:24.0 +01:00
}
+__isInitialized__: true
…2
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: null
+root: null
+body: """
Ceramic non-stick works well from my experience, but my go to non-stick (besides enameled cast iron) is the Impact series from Bialetti:\n
\n
[a.co/d/9fc7Ttu](https://a.co/d/9fc7Ttu)\n
\n
About the same price as a good ceramic set, the only drawback is you need an adapter plate to use them on an induction stovetop. Gas or electric is golden.\n
\n
[youtu.be/30CdnBWuOpc](https://youtu.be/30CdnBWuOpc)\n
\n
Plus, Bialetti is a known brand:\n
\n
[www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)
"""
+lang: "en"
+isAdult: false
+favouriteCount: 1
+score: 0
+lastActive: DateTime @1699957205 {#2364
date: 2023-11-14 11:20:05.0 +01:00
}
+ip: null
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+mentions: [
"@TheGiantKorean@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1381 …}
+nested: Doctrine\ORM\PersistentCollection {#1402 …}
+votes: Doctrine\ORM\PersistentCollection {#1385 …}
+reports: Doctrine\ORM\PersistentCollection {#1401 …}
+favourites: Doctrine\ORM\PersistentCollection {#1363 …}
+notifications: Doctrine\ORM\PersistentCollection {#1362 …}
-id: 116740
-bodyTs: "'/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':62 '/d/9fc7ttu](https://a.co/d/9fc7ttu)':29 '/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':71 'a.co':28 'a.co/d/9fc7ttu](https://a.co/d/9fc7ttu)':27 'adapt':46 'besid':17 'bialetti':26,64 'brand':68 'cast':19 'ceram':1,37 'drawback':41 'electr':57 'enamel':18 'experi':9 'gas':55 'go':12 'golden':59 'good':36 'impact':23 'induct':53 'iron':20 'known':67 'need':44 'non':3,15 'non-stick':2,14 'plate':47 'plus':63 'price':33 'seri':24 'set':38 'stick':4,16 'stovetop':54 'use':49 'well':6 'work':5 'www.bialetti.com':70 'www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':69 'youtu.be':61 'youtu.be/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':60"
+ranking: 0
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+editedAt: null
+createdAt: DateTimeImmutable @1699815258 {#2361
date: 2023-11-12 19:54:18.0 +01:00
}
+"title": 116740
} |
|
Show voter details
|
| 9 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 10 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2030
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395
+user: Proxies\__CG__\App\Entity\User {#2324 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2055 …}
+slug: "QUESTION-Ceramic-coated-nonstick-pans"
+title: "[QUESTION] Ceramic coated nonstick pans"
+url: null
+body: """
I’ve been kind of curious about these for a while now. I have several teflon coated pans, but they’re not so great for high heat applications, and the coating wears off after a while.\n
\n
Anyone use these? Do you like yours? Do you have a brand recommendation?
"""
+type: "article"
+lang: "en"
+isOc: false
+hasEmbed: false
+commentCount: 15
+favouriteCount: 23
+score: 0
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+sticky: false
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date: 2023-11-13 12:38:39.0 +01:00
}
+ip: null
+adaAmount: 0
+tags: null
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+comments: Doctrine\ORM\PersistentCollection {#2229 …}
+votes: Doctrine\ORM\PersistentCollection {#2192 …}
+reports: Doctrine\ORM\PersistentCollection {#2299 …}
+favourites: Doctrine\ORM\PersistentCollection {#2298 …}
+notifications: Doctrine\ORM\PersistentCollection {#2291 …}
+badges: Doctrine\ORM\PersistentCollection {#2301 …}
+children: [
1 => App\Entity\EntryComment {#2359
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: null
+root: null
+body: """
Ceramic non-stick works well from my experience, but my go to non-stick (besides enameled cast iron) is the Impact series from Bialetti:\n
\n
[a.co/d/9fc7Ttu](https://a.co/d/9fc7Ttu)\n
\n
About the same price as a good ceramic set, the only drawback is you need an adapter plate to use them on an induction stovetop. Gas or electric is golden.\n
\n
[youtu.be/30CdnBWuOpc](https://youtu.be/30CdnBWuOpc)\n
\n
Plus, Bialetti is a known brand:\n
\n
[www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)
"""
+lang: "en"
+isAdult: false
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date: 2023-11-14 11:20:05.0 +01:00
}
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"@TheGiantKorean@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1381 …}
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-id: 116740
-bodyTs: "'/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':62 '/d/9fc7ttu](https://a.co/d/9fc7ttu)':29 '/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':71 'a.co':28 'a.co/d/9fc7ttu](https://a.co/d/9fc7ttu)':27 'adapt':46 'besid':17 'bialetti':26,64 'brand':68 'cast':19 'ceram':1,37 'drawback':41 'electr':57 'enamel':18 'experi':9 'gas':55 'go':12 'golden':59 'good':36 'impact':23 'induct':53 'iron':20 'known':67 'need':44 'non':3,15 'non-stick':2,14 'plate':47 'plus':63 'price':33 'seri':24 'set':38 'stick':4,16 'stovetop':54 'use':49 'well':6 'work':5 'www.bialetti.com':70 'www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':69 'youtu.be':61 'youtu.be/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':60"
+ranking: 0
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+visibility: "visible "
+apId: "https://lemmy.world/comment/5264465"
+editedAt: null
+createdAt: DateTimeImmutable @1699815258 {#2361
date: 2023-11-12 19:54:18.0 +01:00
}
+"title": 116740
}
0 => App\Entity\EntryComment {#2030}
]
-id: 12304
-titleTs: "'ceram':2 'coat':3 'nonstick':4 'pan':5 'question':1"
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+createdAt: DateTimeImmutable @1699809444 {#2117
date: 2023-11-12 18:17:24.0 +01:00
}
+__isInitialized__: true
…2
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2032 …}
+root: App\Entity\EntryComment {#2359}
+body: "It’s not a coating per se, it’s an aluminum pan that’s been sandblasted to form micro-divots all over like a golfball. The texture keeps things from sticking."
+lang: "en"
+isAdult: false
+favouriteCount: 1
+score: 0
+lastActive: DateTime @1699818526 {#2019
date: 2023-11-12 20:48:46.0 +01:00
}
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"@TheGiantKorean@lemmy.world"
"@jordanlund@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#2026 …}
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-id: 116934
-bodyTs: "'aluminum':11 'coat':5 'divot':21 'form':18 'golfbal':26 'keep':29 'like':24 'micro':20 'micro-divot':19 'pan':12 'per':6 'sandblast':16 'se':7 'stick':32 'textur':28 'thing':30"
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+createdAt: DateTimeImmutable @1699818526 {#2023
date: 2023-11-12 20:48:46.0 +01:00
}
+"title": 116934
} |
|
Show voter details
|
| 11 |
DENIED
|
edit
|
App\Entity\EntryComment {#2030
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395
+user: Proxies\__CG__\App\Entity\User {#2324 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2055 …}
+slug: "QUESTION-Ceramic-coated-nonstick-pans"
+title: "[QUESTION] Ceramic coated nonstick pans"
+url: null
+body: """
I’ve been kind of curious about these for a while now. I have several teflon coated pans, but they’re not so great for high heat applications, and the coating wears off after a while.\n
\n
Anyone use these? Do you like yours? Do you have a brand recommendation?
"""
+type: "article"
+lang: "en"
+isOc: false
+hasEmbed: false
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+score: 0
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+sticky: false
+lastActive: DateTime @1699875519 {#2213
date: 2023-11-13 12:38:39.0 +01:00
}
+ip: null
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+tags: null
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+comments: Doctrine\ORM\PersistentCollection {#2229 …}
+votes: Doctrine\ORM\PersistentCollection {#2192 …}
+reports: Doctrine\ORM\PersistentCollection {#2299 …}
+favourites: Doctrine\ORM\PersistentCollection {#2298 …}
+notifications: Doctrine\ORM\PersistentCollection {#2291 …}
+badges: Doctrine\ORM\PersistentCollection {#2301 …}
+children: [
1 => App\Entity\EntryComment {#2359
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: null
+root: null
+body: """
Ceramic non-stick works well from my experience, but my go to non-stick (besides enameled cast iron) is the Impact series from Bialetti:\n
\n
[a.co/d/9fc7Ttu](https://a.co/d/9fc7Ttu)\n
\n
About the same price as a good ceramic set, the only drawback is you need an adapter plate to use them on an induction stovetop. Gas or electric is golden.\n
\n
[youtu.be/30CdnBWuOpc](https://youtu.be/30CdnBWuOpc)\n
\n
Plus, Bialetti is a known brand:\n
\n
[www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)
"""
+lang: "en"
+isAdult: false
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date: 2023-11-14 11:20:05.0 +01:00
}
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"@TheGiantKorean@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1381 …}
+nested: Doctrine\ORM\PersistentCollection {#1402 …}
+votes: Doctrine\ORM\PersistentCollection {#1385 …}
+reports: Doctrine\ORM\PersistentCollection {#1401 …}
+favourites: Doctrine\ORM\PersistentCollection {#1363 …}
+notifications: Doctrine\ORM\PersistentCollection {#1362 …}
-id: 116740
-bodyTs: "'/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':62 '/d/9fc7ttu](https://a.co/d/9fc7ttu)':29 '/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':71 'a.co':28 'a.co/d/9fc7ttu](https://a.co/d/9fc7ttu)':27 'adapt':46 'besid':17 'bialetti':26,64 'brand':68 'cast':19 'ceram':1,37 'drawback':41 'electr':57 'enamel':18 'experi':9 'gas':55 'go':12 'golden':59 'good':36 'impact':23 'induct':53 'iron':20 'known':67 'need':44 'non':3,15 'non-stick':2,14 'plate':47 'plus':63 'price':33 'seri':24 'set':38 'stick':4,16 'stovetop':54 'use':49 'well':6 'work':5 'www.bialetti.com':70 'www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':69 'youtu.be':61 'youtu.be/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':60"
+ranking: 0
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+createdAt: DateTimeImmutable @1699815258 {#2361
date: 2023-11-12 19:54:18.0 +01:00
}
+"title": 116740
}
0 => App\Entity\EntryComment {#2030}
]
-id: 12304
-titleTs: "'ceram':2 'coat':3 'nonstick':4 'pan':5 'question':1"
-bodyTs: "'anyon':37 'applic':28 'brand':48 'coat':17,31 'curious':6 'great':24 'heat':27 'high':26 'kind':4 'like':42 'pan':18 're':21 'recommend':49 'sever':15 'teflon':16 'use':38 've':2 'wear':32"
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date: 2023-11-12 18:17:24.0 +01:00
}
+__isInitialized__: true
…2
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2032 …}
+root: App\Entity\EntryComment {#2359}
+body: "It’s not a coating per se, it’s an aluminum pan that’s been sandblasted to form micro-divots all over like a golfball. The texture keeps things from sticking."
+lang: "en"
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date: 2023-11-12 20:48:46.0 +01:00
}
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"@TheGiantKorean@lemmy.world"
"@jordanlund@lemmy.world"
]
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-bodyTs: "'aluminum':11 'coat':5 'divot':21 'form':18 'golfbal':26 'keep':29 'like':24 'micro':20 'micro-divot':19 'pan':12 'per':6 'sandblast':16 'se':7 'stick':32 'textur':28 'thing':30"
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date: 2023-11-12 20:48:46.0 +01:00
}
+"title": 116934
} |
|
Show voter details
|
| 12 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2030
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395
+user: Proxies\__CG__\App\Entity\User {#2324 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+domain: Proxies\__CG__\App\Entity\Domain {#2055 …}
+slug: "QUESTION-Ceramic-coated-nonstick-pans"
+title: "[QUESTION] Ceramic coated nonstick pans"
+url: null
+body: """
I’ve been kind of curious about these for a while now. I have several teflon coated pans, but they’re not so great for high heat applications, and the coating wears off after a while.\n
\n
Anyone use these? Do you like yours? Do you have a brand recommendation?
"""
+type: "article"
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}
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+badges: Doctrine\ORM\PersistentCollection {#2301 …}
+children: [
1 => App\Entity\EntryComment {#2359
+user: App\Entity\User {#260 …}
+entry: Proxies\__CG__\App\Entity\Entry {#2395 …2}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: null
+root: null
+body: """
Ceramic non-stick works well from my experience, but my go to non-stick (besides enameled cast iron) is the Impact series from Bialetti:\n
\n
[a.co/d/9fc7Ttu](https://a.co/d/9fc7Ttu)\n
\n
About the same price as a good ceramic set, the only drawback is you need an adapter plate to use them on an induction stovetop. Gas or electric is golden.\n
\n
[youtu.be/30CdnBWuOpc](https://youtu.be/30CdnBWuOpc)\n
\n
Plus, Bialetti is a known brand:\n
\n
[www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)
"""
+lang: "en"
+isAdult: false
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+score: 0
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date: 2023-11-14 11:20:05.0 +01:00
}
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"@TheGiantKorean@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1381 …}
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-id: 116740
-bodyTs: "'/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':62 '/d/9fc7ttu](https://a.co/d/9fc7ttu)':29 '/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':71 'a.co':28 'a.co/d/9fc7ttu](https://a.co/d/9fc7ttu)':27 'adapt':46 'besid':17 'bialetti':26,64 'brand':68 'cast':19 'ceram':1,37 'drawback':41 'electr':57 'enamel':18 'experi':9 'gas':55 'go':12 'golden':59 'good':36 'impact':23 'induct':53 'iron':20 'known':67 'need':44 'non':3,15 'non-stick':2,14 'plate':47 'plus':63 'price':33 'seri':24 'set':38 'stick':4,16 'stovetop':54 'use':49 'well':6 'work':5 'www.bialetti.com':70 'www.bialetti.com/it_en/la-storia](https://www.bialetti.com/it_en/la-storia)':69 'youtu.be':61 'youtu.be/30cdnbwuopc](https://youtu.be/30cdnbwuopc)':60"
+ranking: 0
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+editedAt: null
+createdAt: DateTimeImmutable @1699815258 {#2361
date: 2023-11-12 19:54:18.0 +01:00
}
+"title": 116740
}
0 => App\Entity\EntryComment {#2030}
]
-id: 12304
-titleTs: "'ceram':2 'coat':3 'nonstick':4 'pan':5 'question':1"
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date: 2023-11-12 18:17:24.0 +01:00
}
+__isInitialized__: true
…2
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2032 …}
+root: App\Entity\EntryComment {#2359}
+body: "It’s not a coating per se, it’s an aluminum pan that’s been sandblasted to form micro-divots all over like a golfball. The texture keeps things from sticking."
+lang: "en"
+isAdult: false
+favouriteCount: 1
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date: 2023-11-12 20:48:46.0 +01:00
}
+ip: null
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+mentions: [
"@TheGiantKorean@lemmy.world"
"@jordanlund@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#2026 …}
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-id: 116934
-bodyTs: "'aluminum':11 'coat':5 'divot':21 'form':18 'golfbal':26 'keep':29 'like':24 'micro':20 'micro-divot':19 'pan':12 'per':6 'sandblast':16 'se':7 'stick':32 'textur':28 'thing':30"
+ranking: 0
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+editedAt: null
+createdAt: DateTimeImmutable @1699818526 {#2023
date: 2023-11-12 20:48:46.0 +01:00
}
+"title": 116934
} |
|
Show voter details
|
| 13 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 14 |
DENIED
|
moderate
|
Proxies\__CG__\App\Entity\Entry {#2031
+user: Proxies\__CG__\App\Entity\User {#2053 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2036 …}
+image: Proxies\__CG__\App\Entity\Image {#2121 …}
+domain: Proxies\__CG__\App\Entity\Domain {#2118 …}
+slug: "Box-Office-The-Marvels-Gets-Grounded-With-MCU-s-Second-Lowest-Opening"
+title: "Box Office: ‘The Marvels’ Gets Grounded With MCU’s Second-Lowest Opening Day Ever"
+url: "https://variety.com/2023/film/box-office/box-office-the-marvels-opening-day-second-lowest-1235787894/"
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+type: "link"
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date: 2023-11-16 05:13:04.0 +01:00
}
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App\Entity\EntryComment {#2035
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+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2037 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2144 …}
+body: """
Phase 4 lost the plot. It’s like they didn’t know what to do after Endgame.\n
\n
For the plot going forward, you have to see:\n
\n
Wandavision (Disney+, Blu Ray this month) \n
Loki Season 1 (Disney+, fresh on Blu Ray) \n
Spider-Man: No Way Home \n
Doctor Strange: Multiverse of Madness \n
Ant-Man: Quantumania \n
Loki Season 2 (just finished)
"""
+lang: "en"
+isAdult: false
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date: 2023-11-12 21:15:13.0 +01:00
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"@throws_lemy@lemmy.nz"
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date: 2023-11-12 21:15:13.0 +01:00
}
+"title": 117036
}
]
-id: 12294
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+createdAt: DateTimeImmutable @1699805566 {#2113
date: 2023-11-12 17:12:46.0 +01:00
}
+__isInitialized__: true
…2
} |
|
Show voter details
|
| 15 |
DENIED
|
edit
|
Proxies\__CG__\App\Entity\Entry {#2031
+user: Proxies\__CG__\App\Entity\User {#2053 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2036 …}
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}
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App\Entity\EntryComment {#2035
+user: App\Entity\User {#260 …}
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+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2037 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2144 …}
+body: """
Phase 4 lost the plot. It’s like they didn’t know what to do after Endgame.\n
\n
For the plot going forward, you have to see:\n
\n
Wandavision (Disney+, Blu Ray this month) \n
Loki Season 1 (Disney+, fresh on Blu Ray) \n
Spider-Man: No Way Home \n
Doctor Strange: Multiverse of Madness \n
Ant-Man: Quantumania \n
Loki Season 2 (just finished)
"""
+lang: "en"
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"@throws_lemy@lemmy.nz"
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date: 2023-11-12 21:15:13.0 +01:00
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}
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date: 2023-11-12 17:12:46.0 +01:00
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…2
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|
Show voter details
|
| 16 |
DENIED
|
moderate
|
Proxies\__CG__\App\Entity\Entry {#2031
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+magazine: Proxies\__CG__\App\Entity\Magazine {#2036 …}
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+slug: "Box-Office-The-Marvels-Gets-Grounded-With-MCU-s-Second-Lowest-Opening"
+title: "Box Office: ‘The Marvels’ Gets Grounded With MCU’s Second-Lowest Opening Day Ever"
+url: "https://variety.com/2023/film/box-office/box-office-the-marvels-opening-day-second-lowest-1235787894/"
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+body: """
Phase 4 lost the plot. It’s like they didn’t know what to do after Endgame.\n
\n
For the plot going forward, you have to see:\n
\n
Wandavision (Disney+, Blu Ray this month) \n
Loki Season 1 (Disney+, fresh on Blu Ray) \n
Spider-Man: No Way Home \n
Doctor Strange: Multiverse of Madness \n
Ant-Man: Quantumania \n
Loki Season 2 (just finished)
"""
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date: 2023-11-12 17:12:46.0 +01:00
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…2
} |
|
Show voter details
|
| 17 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 18 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2035
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+slug: "Box-Office-The-Marvels-Gets-Grounded-With-MCU-s-Second-Lowest-Opening"
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date: 2023-11-12 17:12:46.0 +01:00
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…2
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Phase 4 lost the plot. It’s like they didn’t know what to do after Endgame.\n
\n
For the plot going forward, you have to see:\n
\n
Wandavision (Disney+, Blu Ray this month) \n
Loki Season 1 (Disney+, fresh on Blu Ray) \n
Spider-Man: No Way Home \n
Doctor Strange: Multiverse of Madness \n
Ant-Man: Quantumania \n
Loki Season 2 (just finished)
"""
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date: 2023-11-12 21:15:13.0 +01:00
}
+"title": 117036
} |
|
Show voter details
|
| 19 |
DENIED
|
edit
|
App\Entity\EntryComment {#2035
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+slug: "Box-Office-The-Marvels-Gets-Grounded-With-MCU-s-Second-Lowest-Opening"
+title: "Box Office: ‘The Marvels’ Gets Grounded With MCU’s Second-Lowest Opening Day Ever"
+url: "https://variety.com/2023/film/box-office/box-office-the-marvels-opening-day-second-lowest-1235787894/"
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-id: 12294
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date: 2023-11-12 17:12:46.0 +01:00
}
+__isInitialized__: true
…2
}
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Phase 4 lost the plot. It’s like they didn’t know what to do after Endgame.\n
\n
For the plot going forward, you have to see:\n
\n
Wandavision (Disney+, Blu Ray this month) \n
Loki Season 1 (Disney+, fresh on Blu Ray) \n
Spider-Man: No Way Home \n
Doctor Strange: Multiverse of Madness \n
Ant-Man: Quantumania \n
Loki Season 2 (just finished)
"""
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date: 2023-11-12 21:15:13.0 +01:00
}
+"title": 117036
} |
|
Show voter details
|
| 20 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2035
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date: 2023-11-12 17:12:46.0 +01:00
}
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…2
}
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+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2037 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2144 …}
+body: """
Phase 4 lost the plot. It’s like they didn’t know what to do after Endgame.\n
\n
For the plot going forward, you have to see:\n
\n
Wandavision (Disney+, Blu Ray this month) \n
Loki Season 1 (Disney+, fresh on Blu Ray) \n
Spider-Man: No Way Home \n
Doctor Strange: Multiverse of Madness \n
Ant-Man: Quantumania \n
Loki Season 2 (just finished)
"""
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"@throws_lemy@lemmy.nz"
"@c0mbatbag3l@lemmy.world"
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+ranking: 0
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+editedAt: null
+createdAt: DateTimeImmutable @1699820113 {#2027
date: 2023-11-12 21:15:13.0 +01:00
}
+"title": 117036
} |
|
Show voter details
|
| 21 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 22 |
DENIED
|
moderate
|
App\Entity\Entry {#1612
+user: App\Entity\User {#260 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1572 …}
+image: Proxies\__CG__\App\Entity\Image {#1588 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1652 …}
+slug: "Comic-Books-Under-New-Management"
+title: "Comic Books - Under New Management!"
+url: "https://lemmy.world/c/comicbooks"
+body: """
The Comic Books group has existed for a few months now with an inactive mod.\n
\n
I’m sprucing up the place a little bit! If you want a place to talk comics, graphic novels, compilations, omnibusses (omnibusi?) Head on over!
"""
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+createdAt: DateTimeImmutable @1699746491 {#1415
date: 2023-11-12 00:48:11.0 +01:00
}
} |
|
Show voter details
|
| 23 |
DENIED
|
edit
|
App\Entity\Entry {#1612
+user: App\Entity\User {#260 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1572 …}
+image: Proxies\__CG__\App\Entity\Image {#1588 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1652 …}
+slug: "Comic-Books-Under-New-Management"
+title: "Comic Books - Under New Management!"
+url: "https://lemmy.world/c/comicbooks"
+body: """
The Comic Books group has existed for a few months now with an inactive mod.\n
\n
I’m sprucing up the place a little bit! If you want a place to talk comics, graphic novels, compilations, omnibusses (omnibusi?) Head on over!
"""
+type: "link"
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date: 2023-11-12 00:48:11.0 +01:00
}
} |
|
Show voter details
|
| 24 |
DENIED
|
moderate
|
App\Entity\Entry {#1612
+user: App\Entity\User {#260 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1572 …}
+image: Proxies\__CG__\App\Entity\Image {#1588 …}
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+slug: "Comic-Books-Under-New-Management"
+title: "Comic Books - Under New Management!"
+url: "https://lemmy.world/c/comicbooks"
+body: """
The Comic Books group has existed for a few months now with an inactive mod.\n
\n
I’m sprucing up the place a little bit! If you want a place to talk comics, graphic novels, compilations, omnibusses (omnibusi?) Head on over!
"""
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| 31 |
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edit
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App\Entity\EntryComment {#1629
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| 32 |
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App\Entity\EntryComment {#1629
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| 34 |
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moderate
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Proxies\__CG__\App\Entity\Entry {#2371
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+title: "[Recipes] Bread recipes for Thanksgiving:"
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+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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+body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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-id: 116528
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+body: """
We did the poke test to make sure it was done all the way through, I dunno. I think it was just dry.\n
\n
I’ll slap some butter on the leftovers and I bet it will improve. :)\n
\n
The banana bread was perfect, but it’s also a wetter batter.
"""
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-id: 116653
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} |
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Show voter details
|
| 35 |
DENIED
|
edit
|
Proxies\__CG__\App\Entity\Entry {#2371
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+slug: "Recipes-Bread-recipes-for-Thanksgiving"
+title: "[Recipes] Bread recipes for Thanksgiving:"
+url: null
+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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+body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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+body: """
We did the poke test to make sure it was done all the way through, I dunno. I think it was just dry.\n
\n
I’ll slap some butter on the leftovers and I bet it will improve. :)\n
\n
The banana bread was perfect, but it’s also a wetter batter.
"""
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+title: "[Recipes] Bread recipes for Thanksgiving:"
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+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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+body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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+body: """
We did the poke test to make sure it was done all the way through, I dunno. I think it was just dry.\n
\n
I’ll slap some butter on the leftovers and I bet it will improve. :)\n
\n
The banana bread was perfect, but it’s also a wetter batter.
"""
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…2
} |
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Show voter details
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| 38 |
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moderate
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App\Entity\EntryComment {#2370
+user: App\Entity\User {#260 …}
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+slug: "Recipes-Bread-recipes-for-Thanksgiving"
+title: "[Recipes] Bread recipes for Thanksgiving:"
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+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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We did the poke test to make sure it was done all the way through, I dunno. I think it was just dry.\n
\n
I’ll slap some butter on the leftovers and I bet it will improve. :)\n
\n
The banana bread was perfect, but it’s also a wetter batter.
"""
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+body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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Show voter details
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| 39 |
DENIED
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edit
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App\Entity\EntryComment {#2370
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+slug: "Recipes-Bread-recipes-for-Thanksgiving"
+title: "[Recipes] Bread recipes for Thanksgiving:"
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+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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We did the poke test to make sure it was done all the way through, I dunno. I think it was just dry.\n
\n
I’ll slap some butter on the leftovers and I bet it will improve. :)\n
\n
The banana bread was perfect, but it’s also a wetter batter.
"""
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+body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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Show voter details
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DENIED
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+title: "[Recipes] Bread recipes for Thanksgiving:"
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+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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+body: """
We did the poke test to make sure it was done all the way through, I dunno. I think it was just dry.\n
\n
I’ll slap some butter on the leftovers and I bet it will improve. :)\n
\n
The banana bread was perfect, but it’s also a wetter batter.
"""
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+title: "[Recipes] Bread recipes for Thanksgiving:"
+url: null
+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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+body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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date: 2023-11-12 11:45:39.0 +01:00
}
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date: 2023-11-11 06:18:00.0 +01:00
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+body: """
We did the poke test to make sure it was done all the way through, I dunno. I think it was just dry.\n
\n
I’ll slap some butter on the leftovers and I bet it will improve. :)\n
\n
The banana bread was perfect, but it’s also a wetter batter.
"""
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Show voter details
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DENIED
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edit
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App\Entity\EntryComment {#1708
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+slug: "Recipes-Bread-recipes-for-Thanksgiving"
+title: "[Recipes] Bread recipes for Thanksgiving:"
+url: null
+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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+body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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+body: """
We did the poke test to make sure it was done all the way through, I dunno. I think it was just dry.\n
\n
I’ll slap some butter on the leftovers and I bet it will improve. :)\n
\n
The banana bread was perfect, but it’s also a wetter batter.
"""
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|
Show voter details
|
| 44 |
DENIED
|
moderate
|
App\Entity\EntryComment {#1708
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+slug: "Recipes-Bread-recipes-for-Thanksgiving"
+title: "[Recipes] Bread recipes for Thanksgiving:"
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+body: """
We’re going to be in Seattle for Thanksgiving and our son and his wife are headed to Singapore, so we’re doing up an early Thanksgiving tomorrow!\n
\n
For me, it’s less about turkey and more about carb-loading. :) So we’re starting with three loaves of bread:\n
\n
\n
\n
Irish Soda Bread with Black Currants and Cranberries:\n
\n
Ingredients \n
4 cups [480g+, see note!] flour \n
1 tsp baking soda \n
1 tsp salt \n
1 cup [150g] dried currants (see note) \n
1 3/4 Cup [14ounces / 415ml] buttermilk \n
1-2 pats of butter (optional)\n
\n
Instructions\n
\n
Soak dried fruit in cold water for 30 minutes and drain. Failing to do this will allow them to soak the moisture from the dough leaving it tough and chewy.\n
\n
Sift dry ingredients into a large bowl.\n
\n
Add dried currants and mix with a wooden spoon.\n
\n
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough. If the dough is overly sticky, add a little more flour.\n
\n
Knead dough a few times in the mixing bowl or on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.\n
\n
Shape dough into a round and place in a Dutch oven with a lid.\n
\n
Cut two criss-cross slices into the top of the bread with a knife (see photo above). Brush the leftover buttermilk over the top of the bread.\n
\n
Bake covered for 30 minutes at 425F/215C and then about 15 minutes uncovered. The bread is done when golden brown and the internal temp is 180F/82C.\n
\n
Let bread cool on a wire rack. Place a couple pats of butter over the bread and let them melt as the bread cools.\n
\n
Notes\n
\n
If you weigh ingredients start with 480g of flour and add more as needed. If you use buttermilk, you should be fine with 480g of flour and 415ml of buttermilk. A few more sprinkles of flour might be needed as you knead it. If you use milk + vinegar instead of buttermilk, start with half of the milk and add more as needed.\n
\n
If you use a buttermilk alternative, I’ve found that real buttermilk works the best in this recipe and with the amount of flour indicated. If you use a buttermilk alternative (e.g. milk + vinegar), you’ll likely need less of it. Start with half of what’s listed in the recipe and add more a little at a time. If you add too much milk and the dough is too sticky, add a little more flour.\n
\n
Buttermilk alternative, mix 1 tablespoon of lemon juice or distilled white vinegar with 1 3/4 cup fresh 2% milk and let it sit for about 15 minutes. Or thin yogurt or sour cream with some milk until you have 1 3/4 cup.\n
\n
In place of dried currants you can use raisins, dried cranberries, etc. Or make it plain. I used 1/2 currants, 1/2 cranberries.\n
\n
\n
\n
Bourbon Spiked Pumpkin Bread\n
\n
INGREDIENTS \n
1 cup pumpkin puree \n
150 grams brown sugar (about ¾ cup) \n
¼ cup plain Greek yogurt \n
2 tablespoons melted butter, unsalted \n
1 generous tablespoon bourbon \n
1 tsp vanilla extract \n
1 egg \n
94 grams all-purpose flour (about ¾ cup) \n
94 grams while whole-wheat flour (about ¾ cup) \n
1 tsp baking soda \n
2 tsp pumpkin pie spice \n
Pinch salt\n
\n
INSTRUCTIONS\n
\n
Preheat oven to 350F and coat loaf pan with baking spray.\n
\n
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.\n
\n
(I may have accidentally doubled the bourbon)\n
\n
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.\n
\n
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.\n
\n
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.\n
\n
Allow to cool, then slice and enjoy!\n
\n
NOTES\n
\n
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein\n
\n
\n
\n
Black Currant Banana Bread:\n
\n
INGREDIENTS \n
3 ripe bananas \n
60g melted butter (1/4 cup or 1/2 a stick) \n
150g sugar (2/3 cup) \n
200g unbleached flour (1 1/4 cups) \n
1/4 teaspoon salt \n
1 egg, beaten \n
1 teaspoon baking soda \n
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)\n
\n
Instructions:\n
\n
If you buy bananas that are not quite ripe enough, place them in a paper bag on your kitchen counter for a week. Bananas release a gas called ethylene which aids in ripening. Contain that gas, and they will ripen faster.\n
\n
Preheat oven to 350°F (180°C)\n
\n
Mash the bananas in a bowl\n
\n
Add the egg and butter\n
\n
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl\n
\n
Mix well with a wooden spoon\n
\n
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.\n
\n
Slice and serve.
"""
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+body: "This one came out dryer than I personally woukd have liked. I’m not sure what to do about that. I think I’ll try doubling the melted butter next time."
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…2
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#2469 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#1909 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#1384 …}
+body: """
We did the poke test to make sure it was done all the way through, I dunno. I think it was just dry.\n
\n
I’ll slap some butter on the leftovers and I bet it will improve. :)\n
\n
The banana bread was perfect, but it’s also a wetter batter.
"""
+lang: "en"
+isAdult: false
+favouriteCount: 1
+score: 0
+lastActive: DateTime @1699813752 {#1410
date: 2023-11-12 19:29:12.0 +01:00
}
+ip: null
+tags: null
+mentions: [
"@jordanlund@lemmy.world"
"@TheGiantKorean@lemmy.world"
]
+children: Doctrine\ORM\PersistentCollection {#1906 …}
+nested: Doctrine\ORM\PersistentCollection {#2383 …}
+votes: Doctrine\ORM\PersistentCollection {#2379 …}
+reports: Doctrine\ORM\PersistentCollection {#2384 …}
+favourites: Doctrine\ORM\PersistentCollection {#2382 …}
+notifications: Doctrine\ORM\PersistentCollection {#2380 …}
-id: 116653
-bodyTs: "'also':46 'banana':39 'batter':49 'bet':34 'bread':40 'butter':28 'done':11 'dri':23 'dunno':17 'improv':37 'leftov':31 'll':25 'make':7 'perfect':42 'poke':4 'slap':26 'sure':8 'test':5 'think':19 'way':14 'wetter':48"
+ranking: 0
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+upVotes: 0
+downVotes: 0
+visibility: "visible "
+apId: "https://lemmy.world/comment/5263955"
+editedAt: null
+createdAt: DateTimeImmutable @1699813752 {#1926
date: 2023-11-12 19:29:12.0 +01:00
}
+"title": 116653
} |
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