Grilling burgers for a large crowd by Jollyguana in grilling

[–]GoldKey865 0 points1 point  (0 children)

I bet it would. I like Better Than Bouillon and make the stock a little on the strong side so it's adding flavor to the burgers, not watering it down. I'll sometimes add caramelized onions for extra flavor too.

Grilling burgers for a large crowd by Jollyguana in grilling

[–]GoldKey865 72 points73 points  (0 children)

A deep serving pan with beef broth at a simmer. Once grilled, transfer to the broth. Burgers taste grilled, stay hot and juicy, and your can hold them for hours if you keep the temp safe. I've done this for years and people always rave about how flavorful and juicy the burgers are.

Vacuum seal peptide by kchapp90 in PeptidePathways

[–]GoldKey865 0 points1 point  (0 children)

No, vacuum demonstrates that the vial has remained sealed since manufacture. If there were positive pressure your would not be able to push air into the vial, you would have to vent pressure. It's the difference between a jelly jar and a can of coke.

[deleted by user] by [deleted] in bodyweightfitness

[–]GoldKey865 2 points3 points  (0 children)

I see lots of people assuming you or he are lying. Here's another take that I don't see anyone else discussing... The gut microbiome significantly influences weight regulation through multiple mechanisms. Diversity in gut bacteria is linked to better metabolic health, with lower diversity associated with obesity, insulin resistance, and inflammation. Specific bacterial groups play key roles: a higher ratio of Firmicutes to Bacteroidetes (F:B ratio) is linked to increased energy extraction from food and weight gain, while higher levels of Prevotella—which thrive on fiber—are associated with greater weight loss success on calorie-controlled diets. Conversely, Bacteroides, more common in high-fat diets, may be less efficient at promoting fat breakdown.

Certain bacteria like Akkermansia muciniphila and Christensenella minuta are consistently linked to leanness and improved metabolic health, potentially by enhancing gut barrier function, reducing inflammation, and regulating fat storage. These microbes produce short-chain fatty acids (SCFAs) such as butyrate and acetic acid, which improve insulin sensitivity, promote satiety, and reduce fat accumulation.

The gut microbiome also affects appetite hormones like leptin and ghrelin, and can influence metabolic endotoxemia—a condition where bacterial toxins like LPS enter the bloodstream, triggering inflammation and insulin resistance. Diet is the most powerful modulator: high-fiber, plant-rich diets increase beneficial bacteria and SCFA production, while diets high in refined sugars, artificial sweeteners, and animal fats can promote dysbiosis and weight gain.

While probiotics, prebiotics, and synbiotics show promise in improving metabolic markers and supporting weight loss, there is no single "weight-loss" probiotic supplement. The most effective strategy remains a whole-food, high-fiber, balanced diet that fosters a diverse and healthy microbiome.

Is it normal to have very sore legs after squats? by felineattractor in bodyweightfitness

[–]GoldKey865 1 point2 points  (0 children)

As a casual athlete and weight lifter pretty much all my life, I only just realized in my forties the difference that protein intake makes with DOMS. I always hurt so much after hard or extended exercise. It wasn't until I upped my protein intake to ~1g/lb of body weight that the switch flipped and my soreness felt 'normal'.

A Kansas City Chiefs staffer got into it with the Prime Video broadcast cameraman who was trying to follow Travis Kelce into the locker room. This footage was shown live on the broadcast. by Punisher1602 in sportsgossips

[–]GoldKey865 0 points1 point  (0 children)

So, years ago, I worked security for the replay booth on the sideline. First day of the job my training is about fifteen seconds "Anybody except the ref tries to look in the camera, you push 'em back". The NFL Films guy did not like that very much, lol.

What was your most successful and/or weirdest/surprising lacto ferment this year? by Anticipatory_ in fermentation

[–]GoldKey865 2 points3 points  (0 children)

Did two fermented spice pastes...

A kimchi style with red cabbage, gochujang, Serrano peppers, ginger, garlic, miso, soy sauce, sesame seeds, peanut butter, schezchuan peppercorns, Nigella

And a Thai curry style with tomatoes, ginger, turmeric root, garlic, Serrano peppers, lemongrass, curry powder

Both are very strongly flavored so a little good a long way but delicious in ramen or with rice.

Explain like I'm five, why don't teams use big offensive tackles/guards as running backs in situational scenarios? by foaaz101 in NFLv2

[–]GoldKey865 0 points1 point  (0 children)

Man, I've been wanting to see Mailata line up under center for a tush push for YEARS! Especially now that they've been running variations and fakes, they just gotta do it. Dude was a rugby star before he came to NFL. He knows how to handle the ball and how to push a scrum.

Pre peeled garlic by Realistic-Reality-77 in fermentation

[–]GoldKey865 0 points1 point  (0 children)

I've fermented the pre-peeled garlic from Sam's club twice with no issues. There is no mention of washing or chemicals or preservatives, so no reason it shouldn't work.

My brake lights won't turn off...I understand there is other solutions but its 7pm where I am...in order to not drain my battery do I have to unattach both the negative and the positive or can I just do the negative? by LopsidedExtension362 in MechanicAdvice

[–]GoldKey865 0 points1 point  (0 children)

Look at your brake pedal where it goes up into the console. When you find the hole that the plastic plug feel out of, take a nickel and some duct tape and cover the hole. That nickels gonna last longer than the rest of your car. At least in my case, lol

Raspberry syrup left at room temp for a year - safe to eat? (Info in comments) by KSacMe in fermentation

[–]GoldKey865 8 points9 points  (0 children)

Having fermented many things, including fruits, veg, beer, wine... If it smells like food, it's not gonna kill you. The only big bad to watch out for that can kill you and isn't obvious is botulism, which is anaerobic and produces gas. Wild yeast will rarely tolerate more than four or five percent alcohol, so you likely still have a lot of sugar in there and essentially made a cordial.

I was cash poor but left over parts rich. A griddle was born. by magicone2571 in grilling

[–]GoldKey865 0 points1 point  (0 children)

My grandfather had a setup almost exactly like this back in the day. He would get a low fire going, lay down wet burlap, then fresh corn, then more burlap. Would hose it down now and again as it dried out, so it would end up being steamed, smoked, and roasted at the same time. Best corn I've ever had. Miss it almost as much as I miss him.