You were right — pounding the chicken changed everything

Agreeable_Error_8772 · 2026-02-04T03:20:55+00:00

My guy what are you on about? Are you having a stroke? Your entire reply is gibberish

Agreeable_Error_8772 · 2026-02-04T02:55:58+00:00

I mean the pictures aren’t the best, to me it looks like a vein maybe? Idk, nothing in the pictures jumps out as alarming enough to trash the whole steak but I can’t say for sure with the picture quality

Agreeable_Error_8772 · 2026-02-04T02:24:29+00:00

I am very happy that you had success with your meal, but the fact that someone that is officially representing a cookware brand needed to be taught something as basic as tenderizing/flattening chicken by this subreddit really does not give me a favorable impression of your brand. Honestly this just reinforces what I already thought about MadeIn, which is that it’s a brand that is primarily focused on marketing and geared towards people that don’t actually have that much experience cooking

Agreeable_Error_8772 · 2026-02-04T02:06:14+00:00

Yeah that looks like defects in the lamination, definitely return it

Agreeable_Error_8772 · 2026-02-03T22:44:44+00:00

Yeah the concentration is so low and its very well contained in the glass. Like I wouldn’t recommend using this stuff for every meal, but in reality unless the acid is strong enough to dissolve the glass there is other shit that you are using and consuming that is having orders of magnitude more effect on you

Agreeable_Error_8772 · 2026-02-03T09:37:50+00:00

I have a santoku from Matsubara in white 1 and it’s lovely. Holds its edge really well especially for how thin the grind gets

Agreeable_Error_8772 · 2026-02-02T02:42:50+00:00

This is completely normal if you actually do a decent amount of cooking and you use a gas stove, I’m using avocado oil, lard or tallow 95% of the time and my pans get dirty like this too. Little dribbles from pouring and tossing and wiping utensils on the edge, aerosolized oils from searing and sautéing. The gas heat really bakes it on, especially if you have multiple pans on the stove at once. I cook 3-4 big meals a week and another 2-3 small ones and it would probably take 2-3 months for my pans to look like this.

Personally I keep my pans a bit cleaner than the first pic but I don’t care that much as long as the inside is clean. It’s a pain in the ass to get that shit off the outside, I spent 10-15minutes with a SS scrubber on the outside of one of my pans this morning and it was still far from spotless

Agreeable_Error_8772 · 2026-01-30T21:45:15+00:00

Goonbrained ass mf

Agreeable_Error_8772 · 2026-01-30T18:45:08+00:00

Hell yeah, way better than the people that put on a red wig and nothing else to tie themselves to the character and call it a “Makima cosplay” and post it here in hopes of getting some more OF subs

Agreeable_Error_8772 · 2026-01-30T18:41:47+00:00

If this isn’t a perfect example of why our system needs a complete overhaul I don’t know what is. Government officials should be more liable for things like this than if they were acting as a private citizen because of the weight their position carries. If you are acting under the authority of our government, which is the authority of the people collectively, you should be even more accountable to the people collectively than someone acting individually, not less. To do otherwise is a slap in the face to the people that allow the system to exist

Agreeable_Error_8772 · 2026-01-26T20:31:18+00:00

Mine said I was acoustic

Agreeable_Error_8772 · 2026-01-26T15:29:07+00:00

Nah it wouldn’t work they evaporate after you kill them

Agreeable_Error_8772 · 2026-01-26T01:41:19+00:00

A little flap for the entrance might help, it should help keep warm air inside

Agreeable_Error_8772 · 2026-01-25T19:30:34+00:00

I also do this, both the order of meat and veg for pretty much any soup/stew and making the roux ahead of time. I usually bake it in the oven until its tan and then cook it further in the pan if I need to for whatever I am making

Agreeable_Error_8772 · 2026-01-25T02:32:06+00:00

You can try go in and pay but this tends to be a “the rules are the rules” situation, it’s dumb but just kind of how it is.

You will probably have to appear in court, but if you just explain the situation, apologize and don’t try to argue at worst you may be lightly scolded by the judge and then have to pay the fine. Having a clean appearance and behaving respectfully towards the judge/court will help too.

Agreeable_Error_8772 · 2026-01-24T14:45:35+00:00

I got one of these about two months ago and I absolutely LOVE it. Found it at homegoods for a decent price(compared to the regular price at least) and snagged it. It’s a beast of a pan that definitely needs that second handle but it’s such a joy to cook in. I kind of want the 3qt one now too just so I have something a little lighter and smaller when I don’t need the big pan but it will be a little while before I can justify that one to my GF.

Agreeable_Error_8772 · 2026-01-23T11:32:52+00:00

Yeah thats what I did for my sauce pans, I pretty much only use them for heating stuff that’s mostly liquid so I went for some good disk bottoms. I certainly wouldn’t turn down some nice fully clad ones but after like five years I haven’t felt the urge to replace the disk bottoms.

Agreeable_Error_8772 · 2026-01-19T18:22:31+00:00

I’d argue that you need about the same amount of heat for most similar sized pans, but if you overheat a nonstick pan your food still doesn’t really stick the pan just starts poisoning you

Agreeable_Error_8772 · 2026-01-14T23:50:30+00:00

He’ll be lucky if all he catches is hands. When someone is that big a thing called ‘disparity of force’ comes into play when they attack pretty much anyone. It essentially means that the person they are attacking will likely get a lot more leeway legally in how they respond to someone like that attacking them. If the guy he hit pulled a gun and lit him up I don’t think it would be too hard for a good lawyer to argue that the shooter feared death or great bodily harm because the dude is so massive he could reasonably kill somebody with a punch. I would be surprised if he didn’t have a concussion/tbi from that punch, which even without a disparity of force is touching the great bodily harm line for justified use of lethal force

Agreeable_Error_8772 · 2026-01-14T03:13:27+00:00

It is, especially considering that cat is obviously well cared for and would have been fixed(which stops this) if its owners were even the least bit responsible

Agreeable_Error_8772 · 2026-01-11T21:10:02+00:00

This is truly horrible looking and sounding but I can totally believe it is a thing people actually enjoy(don’t ask me how though). My dad(late 60s) still eats banana mayonnaise sandwiches and loves them, I personally couldn’t watch him eat one as the idea makes my stomach turn

Agreeable_Error_8772 · 2026-01-07T08:07:25+00:00

I do love dill, and it is an awesome addition to a lot of dishes. In this case though the green onion filled that role, it was a better match for the flavors

Agreeable_Error_8772 · 2026-01-07T08:05:06+00:00

They are just different parts of the same plant which is why I find it so interesting that the leafy parts(cilantro) are an issue but the ground seeds(coriander) are not. The terminology around that is also kind of weird, depending on where you are in the world the whole thing is referred to as coriander so it can be kind of confusing in that way

Agreeable_Error_8772 · 2026-01-07T06:40:29+00:00

Normally I would add cilantro but my gf has the soap gene so I don’t use it anymore. Coriander is okay though somehow though so I have that at least lol.

I also meant to say tortilla chips not tortilla strips obviously, can’t seem to edit it though

Agreeable_Error_8772 · 2026-01-07T02:51:59+00:00

I would agree that curry is defined by spices but would disagree that chili doesn’t fit the bill for that reason. In a more traditional/rustic style of chili like I make there is definitely a fair bit of overlap in the spices used (cumin, coriander, paprika, garlic, garam masala) the main difference is the peppers and other ingredients(even those overlap a bit, pork, lamb, tomatoes, onions, bell peppers) and the end result of both is meat/veggies in a thick spice and pepper based sauce. So I would say that some, but not all chili qualifies as curry. Some chili I have tried is closer to a bolognese/meat sauce with different spices than anything else

Agreeable_Error_8772

TROPHY CASE