Imagine the Founding Fathers saying, I'm reluctant to speak against Britain on cobblestones laid by Tories. Or if paper makers weren't for the Revolution, then the Declaration of Independence couldn't have been written.
But yes, these Trump Cultists are nuts. Ordinary people lose the plot very easily. It's like taking candy from a baby.
Imagine the Founding Fathers saying, I'm reluctant to speak against Britain on cobblestones laid by Tories. Or if paper makers weren't for the Revolution, then the Declaration of Independence couldn't have been written.
But yes, these Trump Cultists are nuts. Ordinary people lose the plot very easily. It's like taking candy from a baby.
This time, I used (among the usual other ingredients) four eggs and two 500 ml (four cups) containers of cottage cheese-- no sour cream, yogurt or lemon. It's not bad, but a touch too eggy. So what I'm going to do next time is use the 2 containers of cottage cheese, but use only 3 eggs. In retrospect, it's what I should have done in the first place, since the recipe normally calls for 4 eggs with that amount of cheese (if not cottage) plus a cup (250 ml) of sour cream (I used yogurt).
So, in sum, cut out the yogurt entirely and only use 3 eggs.
What are you trying to make? My recipe: Just pour in a cup of sugar, 2 "containers" of "cottage" cheese, four eggs, half a bag of flour, mix, and bake for 45 minutes at 451.
Oh ya, that's right; cheesecake. They normally call for a tablespoon of flour, but I generally omit that and it turns out a touch creamier/smoother. You're right about the cup of sugar, but if I only use 3 eggs next time, I suppose I should reduce the sugar a little bit. So thanks to you, I'll do that!
Imagine the Founding Fathers saying, I'm reluctant to speak against Britain on cobblestones laid by Tories. Or if paper makers weren't for the Revolution, then the Declaration of Independence couldn't have been written.
But yes, these Trump Cultists are nuts. Ordinary people lose the plot very easily. It's like taking candy from a baby.
This time, I used (among the usual other ingredients) four eggs and two 500 ml (four cups) containers of cottage cheese-- no sour cream, yogurt or lemon. It's not bad, but a touch too eggy. So what I'm going to do next time is use the 2 containers of cottage cheese, but use only 3 eggs. In retrospect, it's what I should have done in the first place, since the recipe normally calls for 4 eggs with that amount of cheese (if not cottage) plus a cup (250 ml) of sour cream (I used yogurt).
So, in sum, cut out the yogurt entirely and only use 3 eggs.
What are you trying to make? My recipe: Just pour in a cup of sugar, 2 "containers" of "cottage" cheese, four eggs, half a bag of flour, mix, and bake for 45 minutes at 451.
Half a bag of flour? "Cottage" cheese? What are YOU trying to make?
Do you cook at Harry and the Natives in Hobe Sound? Their much-acclaimed key lime pie tastes like it is made of drywall.
Oh ya, that's right; cheesecake. They normally call for a tablespoon of flour, but I generally omit that and it turns out a touch creamier/smoother. You're right about the cup of sugar, but if I only use 3 eggs next time, I suppose I should reduce the sugar a little bit. So thanks to you, I'll do that!
No way. You need to use five eggs and a cup and a half of cottage cheese.
All too often, when I listen to others and do things based on their recommendations, things go awry.