Allie Chanthorn Reinmann's discussions

yes! Excellent frico breakfast Read more

right? Sneaking bacon in there just seems like a natural evolution. We were just bacon’d-out, and now we’re ready for it in 2023. Read more

I get that. Marshmallow are divisive, and I go through pro-marsh, con-marsh moods. definitely leave them behind if you hate them. Read more

Yes! The tomato sauce addition was oddly my favorite part. Read more

I’ve seen it served both ways, but imo yes, because it’s more fun! (It’s the small things.) but I totally ordered it at a bar this weekend and it was, sadly, NOT layered. Read more

Great idea! a little fruit slider. Read more

Yep culinary school can be like that! The quenelle, the great equalizer. Read more

lol something like that! Read more

That’s a fantastic idea. I was contemplating what a straight up peanut butter tofu pie would be like... might be worth a try in the lab (my kitchen). Read more

It’s gonna be a snack you look forward to every day until that can is gone. Read more

Yes, it definitely has those vibes! Read more

Exactly. It’s the right choice. Read more

Yep, those are all great examples. Especially the laminated pastry, I have trouble with cold croissants. They deserve to be warmed! Read more

Right? I live with a cold cake-eater. I think a large part of it is the fun-factor. It feels slightly naughty to eat something directly out of the fridge. But if we’re talking taste, hands-down room temp (or hot, for pizza) is better! Read more

hahah, you’re not weird, it’s definitely a thing! Read more

I wonder... because you’re probably cooking it on a metal pan already right? Maybe you could try to poke a piece of foil straight down through to the dough? (But a pizza stone will change your life. If you cook pizza a lot, or want to get into bread baking, I highly recommend.) Read more

lol. I wrote about those pie birds! I have feelings about them... https://lifehacker.com/you-dont-need-a-pie-bird-1850213445#:~:text=Pie%20birds%20are%20usually%20hollow,weren’t%20always%20bird%20shaped. Read more

Ah, I believe these little doo-dads insulate the outside and slow down the cooking of the outer batter. Normally that area cooks before it has a chance to rise as fully leading to that doming because the center batter gets plenty of time to reach temp. It’s like the reverse of the foil in quiche. But yes! It can cut do… Read more

That sounds simply wonderful. Those dishes always mingle on a summer’s paper plate anyway, might as well do it on purpose. Read more

I understand. I love sugar and still, I have limits. I think that’s why I’d take a bbq meat doughnut over just a doughnut lol Read more