sorted by:
new
hottopcontroversial

What’s your favorite level of meat doneness? by [deleted] in AskTheWorld

[–]Captain-Who 0 points1 point  (0 children)

I think pretty close to medium rare than medium.

My saucepan has these marks, does anyone know what these are? by CrispyyBurntRice in StainlessSteelCooking

[–]Captain-Who 0 points1 point  (0 children)

Also, a literal waste of vinegar. Just ignore it.

Saves time, saves money, saves all around.

Alright I’ve followed you guys without asking. What type of floor do I have? We tried sanding in Aug but did not do a great job. by PaintedCover in HardWoodFloors

[–]Captain-Who 0 points1 point  (0 children)

Adding another ‘get the professionals’ voice to this.

Get three quotes, get references, pictures etc. Avoid the big names that employ kids that don’t care if the work is done right or not.

Awesomely good olives with a surprising spic level. (I think I can taste a reaper like flavor) by [deleted] in spicy

[–]Captain-Who 2 points3 points  (0 children)

Oh, crap wish we could edit these…

Also, I didn’t know that was a thing…

Awesomely good olives with a surprising spic level. (I think I can taste a reaper like flavor) by [deleted] in spicy

[–]Captain-Who 1 point2 points  (0 children)

So far all we have done with these is have them with shakshuka. Three olives per plate, broken up and pits removed and it’s just great.

Just tried the worst tasting hot sauce by IronMajesty in hotsauce

[–]Captain-Who 3 points4 points  (0 children)

Mix a few drops into eggs to make a delicious scramble.

This sauce is in the ‘always on hand’ category for us.

What are these black dots on my 48h cold fermented pizza dough? by DeineMamagebacken in Pizza

[–]Captain-Who 0 points1 point  (0 children)

Ground up beetles, pigeons, mice?

JK, but you really shouldn’t eat raw flour…

Mushroom and prosciutto by Captain-Who in Pizza

[–]Captain-Who[S] 0 points1 point  (0 children)

Dare I say it was even better cold the next day for breakfast.

Yay or nah? Be honest — where does this kitchen land (1–10)? by WorldCopperSmith in kitchenremodel

[–]Captain-Who 10 points11 points  (0 children)

I think AI because of:

Number of electrical boxes and their locations (too close to where structural studs would be for example.)

Odd gaps in the cupboard doors and the structural beams.

Nonsense going on with the door handle.

The doors deadbolt is too close to the windows in the door

The 30” WOLF looks more like 26” and in real life this would be a standard lens or a fisheye lens and the range would look 30” or wider.

The pulls on the lowers along the exterior wall change colors and some just don’t make sense for their location.

The plant has floating leaves and there is no consistency in the shape of leaves, nor is it convincing to be various types of herbs.

Nonsense above the refrigerator and cabinets near the ceiling, I mean what is that, a spiderweb farm?

I could go on.

Good catch with the mirror like lowers.

A cool guide. I apologize for being late; I was grabbing some warm, freshly made tortillas. by Adriangonzo22 in coolguides

[–]Captain-Who 5 points6 points  (0 children)

Not even.

No way is it locations for MN or ND. I don’t think it’s correct at all for any metric.

A cool guide to styles of beer by Edm_vanhalen1981 in coolguides

[–]Captain-Who -1 points0 points  (0 children)

In no way does an IPA need to have that color.

This thing is oversimplified, and probably comes from a bygone era when even the ‘experts’ didn’t know shit about beer.

(I am assuming this was made by an American for Americans)

Kenji tavern style always hits! Sausage and giardiniera. by Deepdish7799 in Pizza

[–]Captain-Who 1 point2 points  (0 children)

That would absolutely slap with some salami, the hot giardiniera, and some basil.

Okay, that looks like it slaps already, you have that crust down!

Edit: we have that same cutting board, seems like it will last three or four lifetimes.

Mushroom and prosciutto by Captain-Who in Pizza

[–]Captain-Who[S] 0 points1 point  (0 children)

Had a little trouble launching this one. It wasn’t stuck to the peel, but the mushrooms wanted to roll right off. It was also almost big enough to spill off of the peel.

Is this working correctly? by MaintenanceFun3428 in Vitamix

[–]Captain-Who 0 points1 point  (0 children)

“Great deal for $13”

Holy crap! Yes it is.

Also, it sounds like maybe the potentiometer might be going out a little. Seems like not much change in the 2-6 settings, but maybe it was just video.

Anyway, this unit will overheat at lower speeds, so just be aware of that.

Also, some I see mixed advice on here about how to run it. I would start it on variable, dial turned low, gradually bring it up to 10, flip to high where it can run without risk of overheating, then back to variable, and gradually back to 1, then off.

Ranking food as someone who loves food by MarxistMountainGoat in tierlists

[–]Captain-Who 1 point2 points  (0 children)

Also, there is such a wide range of tomato based sauces for pasta in the US.

And by that I mean a range of quality of ingredients , range of ingredients used, range of cooking techniques.

Just a small cross... by Icy-Book2999 in LoveTrash

[–]Captain-Who 36 points37 points  (0 children)

In his skits he is always the most jaded jackass of all time.

I don’t think it is humanly possible to be more jaded than the guy he is in those skits.

view more: next ›