u/frostmas

I'm 27 and really need to get my wisdom teeth out but I've been putting it off for years. They've been hurting a lot recently so I don't think I can wait much longer.

I have Medicaid so my options are kind of limited because I don't have any money to pay for anything not covered by my insurance so I'm a bit worried something won't be covered.

I know I'll have to get a cleaning at my usual dentist (it's been a few years though) and ask them about getting them removed. Last time I was there they gave me a referral for the surgery but I didn't end up calling and lost the number.

When I get the referral this time, should I make sure the surgeon accepts my insurance first or will my dentist have already made sure? Will my dentist send over the X-rays and stuff or do I have to ask them to do that? Will I need to get more x rays when I get the wisdom teeth surgery or will my insurance not cover that?

Also, my wisdom teeth are impacted and underneath my gums except for a tiny bit that's visible. Would it be better to just get my mouth numbed or should I get sedated? I'm scared to be put to sleep because I'm worried I will act weird or embarrassing when I wake up, but regular anesthesia sounds scary too so I don't know which one to do if I'm even given the option.

I was wanting to make it but I can't find dried cannelini beans. I found a couple recipes that use canned beans, but I was wanting to make a recipe that uses dried.

Do great northern or navy beans work well in that? Any others?

I'm using black gold potting mix and am growing herbs and tomatoes.

I plan to reuse the potting mix when I grow more stuff, but I'm wondering if I should. My tomatoes are growing fine, but some of the leaves have a lot of black spots, holes, or are brown or dried up.

I'm not sure if they have a fungus or disease or if it's just from bugs, aging, or something else. Like I said, the tomatoes themselves are growing fine and a lot of them are growing.

Is it fine to reuse that soil for whatever I grow in the fall? I'm worried that if they have a fungus or disease it will cause issues for whatever I grow next.

A lot of recipes I see will say something like "serve with a salad on the side", but I don't really know what they mean by that. Just greens and vinaigrette or should I add other things to it? Should I stick to one type of green or buy one of those variety bags?

For example I'm planning to make Yasmin Fahr's honey orange chicken with feta, cumin, and ginger. What type of greens and vinaigrette would I use for a side salad with that?

I only have a few more months of insurance and I really need to get my wisdom teeth removed before then because they are impacted and have been hurting a bit the past few weeks.

I struggle with a lot of mental health issues so it's really difficult to get myself to do it.

I need to make an appointment for a cleaning first and talk to my dentist, and then I'll have to schedule an appointment with an oral surgeon for the removal. I also read online I'll have to have a consultation done first before the removal.

So starting from the time I schedule my appointment with the dentist for the cleaning, how long do you think it will take in total to get it all done? A couple weeks? A month? 2 months?

I'm pretty much a beginner and have been working out for a few months with a standard routine but have made very little progress in the amount of reps I can do. My limit is about 6 reps max for pull ups and push ups. I'm guessing it's more difficult for me since I'm about 30-40 pounds overweight.

I got frustrated so I started looking for something else. I watched one of K boges videos and he says to do 1 hard set of push, pull, and leg exercises every day.

For a couple weeks I've been doing 5 reps push ups, neutral pull ups (alternating with chin ups), and squats every day. I haven't settled on a variation for push ups and squats yet.

My worry is I'm not really doing enough since I'm only able to do 5 reps for each exercise. Do you think this is effective for someone like me or is this routine more effective for someone that can do more reps?

I feel like I spend almost my entire life dissociating. Everything always feels hazy and like I'm not "here" if that makes sense. I constantly feel anxious, insecure, and like I'm not in control of myself.

I only seem to have brief moments of calmness and clarity after I get so overwhelmed with everything and it feels like my mind just crashes and resets. It's like I just feel done with everything and only then do I feel clear headed and "normal" for a day or two and then I'm right back to how I usually am.

How can I get myself to feel grounded and more clear headed normally and not only when I seem to have a mental breakdown?

I'm curious if the amount of stabilizer you use is something you need to adjust depending on your ice cream machine, your freezer, or any other "environmental" factors. Since some machines have different amounts of overrun for example.

Could the exact same recipe need a different amount of stabilizers depending on your equipment or other factors besides the recipe itself?

Soft peaks seem to be more common, but I noticed Rose Levy Beranbaum whips the egg whites to stiff peaks before adding the sugar syrup and then just whips it until the bowl is cool.

What are the advantages and disadvantages of doing it that way?

I was wondering why the PAC for my recipes were different in the calculators I'm using and I figured out it's because of the salt.

The calculators I'm using have the PAC for salt at 585. However, the book I use as the starting point for my recipes is Gary Mihalik's "mastering artisan Italian gelato" and he lists salt with a PAC of 1171.

He talks about the Van 't Hoff constant for determining the PAC of ingredients and says "to calculate the PAC of any ingredient, divide the molecular weight of sucrose by the molecular weight of the ingredient, multiply by 100, and then multiply by the Van 't Hoff constant for the ingredients. Except for salt, the Van 't Hoff constant is 1 for all ingredients of interest in making gelato. For salt, the Van 't Hoff constant is 2 because salt separates into 2 ions in solution".

So I'm wondering why the calculators use a PAC of 585 for salt compared to his 1171 PAC. Is this just a gelato vs ice cream difference of calculations?

I live in Ohio. I struggle a lot with mental health that has made it hard to get a job. I won't qualify for the exemptions though because I'm not actually diagnosed with anything.

I know the work requirements are supposed to go into effect "by" January 1, 2027, but I'm trying to figure out when exactly I should expect to lose my Medicaid because I still need to get glasses and my wisdom teeth removed (something I'm struggling to get myself to do).

My renewal is in October, but I also read that they will be sending letters this month to determine who doesn't meet the criteria which makes it sound like I will be losing it soon after I verify that I don't meet the requirements this month.

Does that mean I will be losing it within the next couple months, or will I be losing it January 1? When do the requirements actually go into effect?

I've been struggling with the cake recipes from Rose Levy Beranbaum. They keep turning out dense and only rise about an inch high. I'm using the exact same brand of flour and baking powder she does and I'm weighing my ingredients. I have an oven thermometer and my oven is accurate. I tested the baking powder and it is active. Everything is room temperature.

I made her recipes a few years ago with no issues so I don't know what I'm doing wrong now.

I'm using a hand mixer to mix. I do the first mix for about 2-3 minutes, and then I mix it for another minute or so with each addition of the egg mixture.

Is it possible I'm overmixing when I add the egg mixture? What else could it be?

I know I can Increase the amount next time, but it's frustrating when I make a recipe that needs a certain amount of salsa and I end up with less than what I need.

I made Rick Bayless's chipotle tomatillo salsa which uses 8 ounces tomatillos (roasted under a broiler), 3 cloves of roasted garlic, 2 Chipotles in adobo, 1/4 cup water, and salt.

The recipe says it makes 1 1/4 cups salsa, but I only get about 2/3 cup. I weigh the tomatillos and I'm pouring in the juice left on the pan after roasting.

I thought it might be an error, but I saw a couple other salsa recipes with similar ratios and they say they make pretty much the same amount.

Why am I not getting enough when following the recipes? This has happened multiple times.

I made homemade chorizo (Rick bayless's recipe) that adds 1 1/4 cup homemade adobo, 1/4 cup paprika, and 1/2 teaspoon salt to 1 1/2 pounds ground pork.

I got the ground pork today and the use by date is today. I'm planning to freeze most of the chorizo but I'm going to cook some of it in 2-3 days.

Does the adobo extend the pork's shelf life so I can leave some in the fridge until then or should I just freeze all of it?

This is probably a dumb question, but I noticed the recipe in the original magazine doesn't list the weight for cocoa powder and just says 1/3 cup.

ATK uses the dip and sweep method for flour, so using that method for cocoa powder gives me about 38 grams for 1/3 cup. The recipe on the website however says 28 grams of cocoa powder, but I noticed some of their older recipes use 105-113 grams per cup in the original magazine and ATK changed the weight to 85 grams per cup on the website.

I doubt 10 grams will make a big difference, but I'm kind of a perfectionist when it comes to baking and weighing my ingredients.

So based off of the original magazine's version of the chewy brownie recipe where it just lists 1/3 cup cocoa powder, which weight measurement is correct?

I'm using Rose levy beranbaum's recipes.

I smooth the top and shake the pan slightly so the batter seems level, but once it's done baking, one side is always higher than the other.

I don't think my oven is slanted or anything because I don't usually have issues with other things, but now I'm wondering if it is.

Anything else that could cause it? Could it be related to my cake strip? Her recipes are the only ones I use it for.

I've tried beating it to soft peaks before adding the sugar syrup and I've tried stiff peaks before adding the sugar syrup.

I've tried a 1:1 ratio of egg white to sugar, but normally try a 1:1.5 ratio.

I always have the same problem. I beat the egg white with cream of tartar until soft peaks or stiff peaks, bring the syrup to 240 degrees (I'm using a thermoworks thermometer), and I pour in the syrup on low speed.

I increase the speed and beat the meringue until it's cool, but it never forms stiff peaks. It always gets thicker, but is still too soft to hold peaks.

I don't know what I could be doing wrong. I'd feel better if I knew it was just my mixer because this happens every single time I make meringue. I've had it turn out right a couple times, but it almost always has this issue.

I've also tried swiss meringue a couple times, but I had even worse luck with that which is why I normally try Italian meringue.

Any advice?

I've been growing lemongrass that I got from a greenhouse a couple months ago.

The stalks are still pretty skinny (about 1/4 inch or so). I read some things saying not to harvest it until they are 1/2 inch thick, but others said the good kind of lemongrass usually have pretty skinny stalks, so I'm confused.

Has anyone tried their own lemongrass? When should I use it?

I've been using her books and a lot of her recipes will say something like "2 pounds of tomatoes, or 2 cups canned italian tomatoes, cut up, with their juice".

Don't 2 cups of tomatoes weigh closer to 1 pound?

Are her conversions wrong or is there something I'm not understanding about how to measure them?

I started reading some of her cookbooks and I'm wondering what you guys think of her recipes/show? Any favorites? Any errors or anything I should know about in her recipes?