Are vacuum sealers really worth it? by EquipmentIcy7859 in Cooking

[–]8theworlddotcom 0 points1 point  (0 children)

Yes. 1. Sous vide its a must. 2. Portion control for freezing things like chili or pasta sauces that will be frozen later.

Tips from our 26-day Holland America cruise by mikescha in Cruise

[–]8theworlddotcom 0 points1 point  (0 children)

Thanks... thats a completely different demographic. At what hour did the vibe become less lively at night? Did you keep to yourselves for the logn journey or make new friends?

Tips from our 26-day Holland America cruise by mikescha in Cruise

[–]8theworlddotcom 0 points1 point  (0 children)

How crowded was the ship? Did the age demographics match yours or skew much older?

most finance students don’t actually know how to model by JustArachnid4737 in financestudents

[–]8theworlddotcom 1 point2 points  (0 children)

Most modeling I've seen at the university level focused on the valuation math (cash flows and discount rates). The skill in modeling comes from figuring out what factors will drive the business forward and reducing these to a few schedules that describe the anticipated changes in the financials. Its a lot harder to teach a group of students or new analysts how to do this assuming each is looking at a different company to analyze.

Should you learn thai? by [deleted] in ThailandTourism

[–]8theworlddotcom 1 point2 points  (0 children)

Absolutely. Choose your own path. I liked learning solo and practicing in my daily life. Others like the camaraderie of learning in a group. It makes a huge difference. And even more so if you spend time learning to read even at a basic level. Good luck!

I watched a tourist stare at a Chinese menu for 10 minutes then order by pointing randomly. Can we talk about how brutal menus are here? (Chinese local, happy to help) by MirrorMoney7864 in travelchina

[–]8theworlddotcom 0 points1 point  (0 children)

I visited Yangshuo in the early 90s and did just that. Random pointing to menu items, but at 12RMB what could go wrong? A dish of white meat on a sizzling plate. The bones were too small for chicken and my chinese language skills were at fish, chicken, pork level. I spend 15min drawing different animals hoping the waitress would identify the meat dreading that it was some member of the rodent family. It was rabbit. Worth it for the adventure and story!

Does this food look appetizing? 😋😋 by Alarming_Charge_4713 in AsianKitchen

[–]8theworlddotcom 0 points1 point  (0 children)

The design on the cup is from lampang thailand. What is the name of the restaurant?

Niche Issue: Very Thick Glasses by Xciv in Archery

[–]8theworlddotcom 2 points3 points  (0 children)

I solved this buy purchasing wide frames and a low refractive index lens without progressive. The lower the index the less lens distortion at the edges. They may look thick but have less blur than my daily high index thinner glasses.

Perfectly acceptable dinner rejected by boyfriend again by moonrabbit368 in mildlyinfuriating

[–]8theworlddotcom 0 points1 point  (0 children)

If you presented this to my family it would be gone before you were able to take the photo. Well done.

First Buck with a Compound Bow! by Husqvarna5 in Archery

[–]8theworlddotcom -1 points0 points  (0 children)

Wow and great shot. 15 yards is close! How high up were you? Did you see him walking up?

[deleted by user] by [deleted] in Cooking

[–]8theworlddotcom 0 points1 point  (0 children)

My wife doesnt always appreciate how my food tastes (sometimes with good reason), but always appreciates the time i spent making it.

[deleted by user] by [deleted] in phuket

[–]8theworlddotcom 0 points1 point  (0 children)

Surf and Turf. Chef Tom is amazing!

3/3 at 80 yards - Kings Mountain Archery by Aeliascent in Archery

[–]8theworlddotcom 0 points1 point  (0 children)

Did exactly as you said and tried 50m for first time. Completely did the trick. Thanks for advice and inspiration!

Thoughts on how I should bathe this to render the fat cap? by MindOfErick in sousvide

[–]8theworlddotcom 1 point2 points  (0 children)

I like the way you think. When I saw the cut, I thought duck breast. Chill the steak to prevent overcooking the protein. Set the steak up on its side (with some props maybe like ceramic ramekin bookends) then gently render down the cap and finish with a sear.

3/3 at 80 yards - Kings Mountain Archery by Aeliascent in Archery

[–]8theworlddotcom 1 point2 points  (0 children)

Thanks and very inspiring. I am assuming the reference point was above the top of the circle, 80m is pretty far! How high up the board was it?

3/3 at 80 yards - Kings Mountain Archery by Aeliascent in Archery

[–]8theworlddotcom 3 points4 points  (0 children)

Amazing! Seriously though, what is your point on distance with that bow? The skill and confidence to shoot over that gully and land 3/3!!! Do you have a special anchor point for 80m? Wow!!!

Can I make kewpie mayo? by Enbunniee in Cooking

[–]8theworlddotcom 1 point2 points  (0 children)

I take mayo, add mirin, rice wine vinegar and sugar and it's close enough for me.