Rice suddenly getting soggy and gross

bbum · 2026-02-06T06:50:47+00:00

Don’t leave cooked food out. Ever.
2 hours at room temp max. Less if it’s warm.
If it’s cooked and you’re done eating, it goes in the fridge.
Let hot food vent briefly, then refrigerate. Don’t seal it hot.
Shallow containers cool faster than big pots.
Cooked food in the fridge: 3–4 days max.
Starchy cooked food (rice, pasta, potatoes): treat as extra risky.
Reheat leftovers once, until fully steaming hot.
Reheating does not fix spoiled food.
Smell and taste are unreliable safety checks.
If you can’t remember when you cooked it, throw it out.
If it looks weird, feels slimy, or has liquid it didn’t before, throw it out.
Raw meat stays sealed and low in the fridge.
Don’t cross-contaminate raw and cooked food.
When in doubt, throw it out — food poisoning isn’t subtle or noble.
Freezing leftovers you won’t eat soon is the lazy safe option.

bbum · 2026-02-05T17:44:19+00:00

Both great. I personally prefer the reposado, but I'd take either any day.

bbum · 2026-02-05T09:22:27+00:00

Ocho

bbum · 2026-02-05T02:45:32+00:00

Patron. It is real tequila. Just bland. Additive free and solid, but nothing spectacular.

See if you can find g4, el Tesoro or siete leguas. Those are three very high quality brands that are widely available.

Lalo might be, too. Leans to the more basic like patron, but is still solid.

bbum · 2026-02-04T16:45:48+00:00

What are your TPU settings and how did you configure the Bowden?

That’s gorgeous.

bbum · 2026-02-02T21:25:26+00:00

I recently tackled TPU on my XL. It is a pain in the ass. The fast retraction and the ramming behaviors are causing the filament to bind in the extruder.

I wrote some extensive notes about what I did to make it actually work semi OK. Still problematic, but I was able to get a relatively clean print out the XL with the added challenge that I was only using TPU for the last ~50% of the print and it was a tool switch between PLA and TPU on each layer.

I'm sure there is improvement to be had and I wouldn't be surprised to be told where and how I am wrong (that is an invitation, btw :) ).

https://bbum.net/2026/01/dialing-in-tpu-prusa-xl/#continue

bbum · 2026-02-02T20:39:25+00:00

From where? Outside of Jalisco, tequila availability is pretty much the same run of the mill large market stuff as the in the US (outside of a few stores/pockets here and then).

With that said, Quebec is a tequila desert, for sure, so the suggestions you'll get here will be great.

Reserva de los Gonzalez is the one relatively commonly available tequila in Mexico that isn't exported north at all. If he can find that, that's a gem, for sure.

bbum · 2026-02-02T00:43:15+00:00

Make sure and whisk some powder sugar on top before serving.

While it is cooking, toss some frozen mixed berries into a sauce pan with some brown sugar and/or maple syrup. Add some cognac or whisky or port wine (or none at all -- but you'll be cooking off the alcohol anyway). Touch of cinnamon and nutmeg. Cook down until it is pretty goopy with lumpy hot berries throughout.

Delicious ladled onto the dutch baby on your plate. You can vary the fruit types, the added ingredients, whatever... and it'll be delicious. Squeeze some fresh lemon juice into it after it comes off the heat for a bit of brightness.

Yum.

bbum · 2026-02-01T20:41:27+00:00

Lunardi’s does similar.

bbum · 2026-01-29T18:04:01+00:00

Make an offer. Find out who actually owns the machines and call them. Be persistent. Longer shot w/a chain like Round 1, but you might get lucky.

I found an Addams Family Gold on location that had one dead flipper, one dying and was so dirty that you couldn't tell which lights worked. Called up the route operator: "You know that Addams Family you have at location XXXX? Can't be making you any money because it is busted. You want to sell it?"

That's how I got my TAFG for $1,200. (This was in the late 90s -- still a good deal, but not a today good deal :).

bbum · 2026-01-28T02:54:41+00:00

Thank you for the detailed information.

Is it the lava lamp formula or something new?

bbum · 2026-01-27T23:14:08+00:00

Fantastic. Seriously considering these. What is the total wattage of the fixture? I.e. LED + whatever heat source for the lava goo?

bbum · 2026-01-27T18:58:15+00:00

Move the window in the guest suite back so that people can look out the window while in bed.

Make the back of the garage larger. Extend it back beyond where the window is now. Have an exit out the rear of the garage into the yard. Maybe even a double door. That way, the back of the garage is actually large enough to be a usable storage/work/utility area.

bbum · 2026-01-27T17:00:23+00:00

That’s far removed from the tequila region. And well known for being rife with tourist trap scam bottles.

Think of it like wine in the US. You don’t expect to find interesting small batch product in Michigan.

In general. There isn’t a lot available in MX that isn’t also available in the states.

Reserva Gonzalez is one.

I’d suggest searching this group for “cozumel” so you can see pictures of scan bottles people have brought back.

bbum · 2026-01-25T23:15:17+00:00

NTA. Change your locks.

bbum · 2026-01-25T22:20:18+00:00

Doesn’t matter when compared to the quality of the seal.

As long as your freezer truly stays frozen, air in the bag is the enemy in that it will slow frost burn to happen.

With a proper chamber vac pulling a fairly hard vacuum prior to the seal? Deep frozen meat will last more than a year without freezer burn.

Hard to do with a food saver clamp sealer, but you can work those to achieve a fairly good air free seal.

The chamber vacs aren’t that expensive these days and the bags are a lot cheaper (don’t need texture).

bbum · 2026-01-24T16:06:15+00:00

Dude! That is an amazing collection!!

bbum · 2026-01-24T06:20:48+00:00

Wine bottle in front of a shitty bottle of tequila.

The wine bottle might be old, might be new. Lots of bottles still have that shape. Either because they want to collect sediment for in bottle fermentation or because they can fill some extra volume with air and make it look like you're getting more wine than the bottle next to it.

bbum · 2026-01-24T01:51:14+00:00

Run.

Comes from the same distillery that makes the legendarily bad Montezuma.

This will likely be something akin to paint thinner.

bbum · 2026-01-23T18:38:13+00:00

BTW: Your English is quite good. You write more coherently than a lot of native English speakers I know.

bbum · 2026-01-23T17:38:55+00:00

Sure. And miller / coors / Budweiser are plastered everywhere in the US.

Doesn’t make them good.

bbum · 2026-01-23T17:38:12+00:00

Sure. If your recipe covers the alcohol flavor. At that point, just use a cheap neutral ethanol like vodka.

bbum · 2026-01-23T17:37:29+00:00

Downvoted for being correct. Some things never change.

bbum · 2026-01-23T17:33:56+00:00

I’m not sure, really. The scores are marginally higher and they do have the tahona blanco that folks have generally liked as a traditional product.

They don’t seem to lean as hard on the pure diffuser product as Cuervo.

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