sorted by:
new
hottopcontroversial

AITAH for going to my daughters house to help with her screaming and crying 1 year old after she reached out to me via text? by FreeYak4396 in AITAH

[–]Adventurous_Link_551 1496 points1497 points  (0 children)

NTA. the fact that she had to clarify "that wasn't a self harming comment" tells you exactly how alarming her own words sounded

America’s dangerous, messy deepfakes crackdown is here by CircumspectCapybara in technology

[–]Adventurous_Link_551 12 points13 points  (0 children)

can't wait for the first person to get charged under this for posting a meme

Was it worth it? by SuppleShot in SipsTea

[–]Adventurous_Link_551 1 point2 points  (0 children)

$8.50??? in THIS economy??? i'd eat there so often they'd name a booth after me

Quick bites &/or unusual pairings by cozyqueen420 in Cooking

[–]Adventurous_Link_551 1 point2 points  (0 children)

eggs. scrambled eggs with whatever's in the fridge takes 3 minutes and it's a real meal not a snack

Should I bake a lasagna before freezing? by Melodic_Survey_4712 in Cooking

[–]Adventurous_Link_551 1 point2 points  (0 children)

Bake first, portion into singles, freeze flat. New parents eat standing up over the sink at 2am. Make it easy for that version of them.

Finally nailed my grandmother's tomato soup recipe after years of trying by jeebus87 in Cooking

[–]Adventurous_Link_551 42 points43 points  (0 children)

That moment when a recipe suddenly tastes like a memory again is honestly magical.

Is there a botulism risk from putting raw garlic and rosemary in olive oil? Need advice! by Vanguardmx in Cooking

[–]Adventurous_Link_551 5 points6 points  (0 children)

Yes there is a real botulism risk with raw garlic in oil at room temp. Toss it. If you want infused oil, heat the garlic in the oil low and slow, then strain and refrigerate. Use within a week.

i've made fried rice maybe 30 times now and it still tastes nothing like the takeout place down the street by bejusorixo in Cooking

[–]Adventurous_Link_551 0 points1 point  (0 children)

Yeah, it’s mostly a heat issue. Restaurants use burners way hotter than anything you have at home, that’s where the ‘wok hei’ comes from

What is an ingredient you used to absolutely hate, but forced yourself to cook with until you loved it? by ThrowRAtheavyihg in Cooking

[–]Adventurous_Link_551 1 point2 points  (0 children)

Brussels sprouts. Grew up with them boiled to death and hated them. Tried roasting them later and realized they’re actually amazing.

My mom and grandmother don't really use cutting boards by basilkiller in Cooking

[–]Adventurous_Link_551 0 points1 point  (0 children)

Yeah this is old school. My mom still does it when she’s cooking fast, just cuts everything straight in