iminthebathroom

Thats awesome, part of my desire to reuse this was out of seeing pallet loads of phones like these slated for the garbage dump. It gets people talking about it; sure it won’t stop wasteful upgrades but if a percentage can be reused, it’s not a total waste.

Yes, about sums it up. This was a fun but silly build. Not something I’d expect to get featured as the photos are low quality. Ironically my daughter just managed to get the phone back, so perhaps I can save it from the dust pile.

These look awesome

Nice idea. I wonder if notching the acrylic to match the pattern of the LED's followed by a drop of epoxy might not get a better light transmission.

This looks great. Curious what kind of salmon did you use? Here on the NorthWest of Canada we have Coho, Spring and Sockeye of course to name a few. Perhaps being from Scandinavia you are using Atlantic salmon or a land locked variety. I will certainly try this

Funny write up and cute shoes. You should enter the Rainbow contest, for "hello" yellow!

Wow, great video instructable and follow-up step by step.

This looks fantastic, clean and classic

Thats awesome, I do this with Pork tenderloin all the time too! My wife prefers it.

I would cook it on high for 6-7 hours. The only negative to this will be your onions will never caramelize. They will sweat and soften and provide sweetness, but without the added complex flavour. Perhaps when the roast is down, try to mound the onions on a lined cookie sheet and pop under the broiler. You would have to watch them pretty close though!

Thank you, simple and yummy

I shred with a fork, but I only shred what I need. This keeps the moisture in as well.

The "oven" is the slow cooker, the pan is the vessel. Most older stoves and many newer ones have built in cook start/stop timers, these were the original slow cookers back in the day.

The curse of not thinking a username through...

whoa, then finished product is as beautiful as it is functional. The leather padding is the crowning touch. I will be making this.

so cute!

Awesome, they look great!

Yes you are correct about the pan for sure. Not sure when people started using muffin tins, but I know I grew up on both. I make both pans with this recipe and they both turn out well; But, I prefer the muffin tins as it gives me more crispy edge ratio then the large tin does.

I have a family member with Celiacs and she makes Yorkshires all the time. Here is a link to one of the many popular recipes. https://www.epicurious.com/recipes/member/views/gluten-free-yorkshire-pudding-50145411

Awesome, so happy they turned out, they look great. Osso Buco would rock with Yorkshires!

I just did, thank you for the heads up!

Excellent, Yorkshire puddings are like a trip down memory lane for me, and hopefully will be for my children too.

Thank you, I will be adding those helpful pointers to this Instructable. On average, my muffin tins are filled just shy of 3/4 full; and honestly, this is because my batch has always been engineered to fill a 12 count standard muffin tin. This would certainly change if you were to use "Yorkshire" tins as they are much deeper. I will update shortly.

Yes, online so many chefs over beat the eggs, it makes for a nice looking batter, but I am after performance and flavour. The ratio was always by volume, not weight. When I bake I will often weigh my flour be cause of the flour settling. But for this, I lean towards volume. As I measure in cups, this works out to about 120 grams. I have made a 1/2 batch as I was low on eggs, and the volume ratio scaled perfectly.

Nice, all the classics. It's a simple recipe that if prepared simply, never fails. Plenty of room for optimization, but for repeatability, this recipe works.

We have already eaten the first bottle! A triple batch has been made now, minus the carrot. The carrot was nice, but not needed. The best Instructables are ones that you go back to repeatedly. Good job!

And the waiting begins... �

And the waiting begins...

You got me with the butter! I'm a victim of being trained in french cooking, love my butter, especially salted butter - it mellows the onion as I wasn't going for caramelized onions. The saffron I have always been taught to add at the beginning as with with all dried herbs to develop flavour, and in the case of saffron, it help build the color. But, I will try next time to add it at the end and see the difference. Never to young to learn a new method :)

Thank you, it is ultra creamy - I only wish my camera used at the time would have picked up the beautiful orange saffron color of the risotto. Pesky energy efficient lighting makes for bad camera lighting.

Glad I could help down the memory lane trip

Wow, thanks for the technical tips. I have gotten lucky with the tapioca starch being quite dry and free of lumps

Yes, it does make it tricky...

That is so cool, just might take you up on that, love new ideas

looks awesome

Very interesting, I think you should change your cover image to one of the ones with the "light bulb" in place. It will draw in more views. love to see some of the other bulb styles in action

3Rd time making this, stupidly good. Added a dash of Lorann butter rum flavouring oil, (usually reserved for hard candy). Now its verging on silly good, though honestly not required. Have a friend who can't have lactose, I wonder if coconut or almond milk might work. Other sugar pie recipes have used evaporated milk or even regular milk so I don't think it's the fat content. Have to experiment a little on this. Your recipe is still the top though.

neat-o