u/Quacka-moo

I’ve been making this dish that is a mix up of recipes I’ve seen and then just made up my own. It’s nothing fancy, just potatoes that have been fried and then put cheese all over it and melt under the griller. A few spices, herbs, onions or whatever I’m feeling at the time.

I’ve been slicing my potatoes into thickish rounds (almost 1cm) then frying in my cast iron pan in olive oil. I don’t use a tonne of oil as it all ends up in the finished dish (along with all the fat from the cheese) but there’s enough to coat the potatoes and the pan. They stick! Like I leave them without touching until they form a crust and then go to turn them and most of the crust stays on the pan.

Does anyone make anything similar? Do you cook it at a higher heat so they don’t stick? I’m not sure what I’m doing wrong here.

The pan is seasoned well, has been used plenty of times for meat mainly and cooks fine. It’s a Lodge cast iron pan and I’m cooking on induction.

Any help/ideas would be greatly appreciated.

When people say they are fasting for 5 days, 12 days, 29 days!!, are they actually not eating for that whole time??

Have done many short fasts up to 24 hours but can’t even imagine going for several days (or weeks!!)

Hi everyone

I’m in NSW Australia. Can anyone DM me if they have bought meat in bulk (like in the title or whole lambs etc), that’s been home delivered and they have been really happy with the quality?

We used to buy in bulk from our local butchers but it seems the more often we order from them, the less we actually get in our boxes.

I can find several online suppliers but would love some honest opinions from real people. Thanks!

Hi everyone

I’m in NSW Australia. Can anyone DM me if they have bought meat in bulk (like in the title or whole lambs etc), that’s been home delivered and they have been really happy with the quality?

We used to buy in bulk from our local butchers but it seems the more often we order from them, the less we actually get in our boxes.

I can find several online suppliers but would love some honest opinions from real people. Thanks!

I make Charmaine Solomon’s green curry chicken using my homemade green curry paste (also her recipe). To start with she says to cook 1 cup coconut cream down to 1/4 cup then cook the paste in that.

In the introduction to her book she says to dilute canned coconut milk with water if the recipe requires coconut milk and to only use undiluted coconut milk in recipes where it asks for coconut cream.

So I’m using the canned coconut cream. Do you think I should dilute the coconut cream down then reduce it as per the recipe, or just use it straight?

It seems to defeat the purpose if I dilute it then reduce, but it also takes a long time to get one cup cream down to 1/4 cup.

Any ideas or methods on how you would do it? Would love to hear any different methods too please

Hi everyone I made Maangchi’s kimchi but I find mine has turned out a bit too soggy, especially the soft leaves at the top of the cabbage. I remember this happened last time I made it too.

Does anyone have a trick to making really crunchy kimchi?

Third week of GHKcu and the red hard welts are driving me nuts! I know it’s normal and worse for some people. I keep seeing people say to pin in the glutes. How??? Do I need to pinch? Im using a pen for injecting and trying everything else I know of (taking it out of fridge for half hr before using, injecting slowly, massaging etc). Please help!