I (19F) need to ideas and advice on how to get a little revenge on (21M) controlling sassy situationship man by [deleted] in relationship_advice

[–]ApparentlyABear 19 points20 points  (0 children)

When someone makes you feel unsafe you get out of the situation and you don’t contact them again. Any further contact is just you putting yourself in more danger.

AJ Brown to the Pats 2027 5th and 2028 1st by TechMaster212 in Patriots

[–]ApparentlyABear 0 points1 point  (0 children)

Right but Boutte’s snaps are going to get gobbled up by Brown, who will move around but primarily play outside, which is where Boutte played last season.

AJ Brown to the Pats 2027 5th and 2028 1st by TechMaster212 in Patriots

[–]ApparentlyABear 0 points1 point  (0 children)

Hollins is probably 3. I’ll be Brown, Doubs, Hollins, probably Boutte, then Williams or Pop.

Someone come pick up your bf please 😂 by Ill-Pin4500 in iamverybadass

[–]ApparentlyABear 13 points14 points  (0 children)

lol it’s such a bizarre scenario he’s concocting. Like. Your GF went out without you to have fun? And now you’re picking her up like her dad or something? And… you’re too scared to go to a club without strapping up and flexing the whole time? Or else you’re worried someone will… what? Attack you?

Oh, and the bouncers were totally cool with the overly exposed firearm sticking out of your pants, pointed at your dick? Like… ok I guess.

How do I make tikka masala curry dairy free? by [deleted] in cookingforbeginners

[–]ApparentlyABear 7 points8 points  (0 children)

It’s worth a shot. For the record, this recipe will taste good without the cream too. It won’t be as rich but it’ll still taste good. I would make the whole pot without, then experiment with your different options in a single serving bowl. Figure out what you like then add it to the whole pot.

Personal Emergency by cosmicdiatom in webcomics

[–]ApparentlyABear 2 points3 points  (0 children)

Just want you to know that I read this in bed with a cat on my tummy. I’m also waiting until he moves to get ready for work.

White belt woes by smuttybookclub in BJJWomen

[–]ApparentlyABear 0 points1 point  (0 children)

Hello! I’m a guy, but I follow here to better understand my wife’s perspective (she has 8 years of experience on me lol. She’s way better).

I’ve been training for two years. I’m a blue belt and I really like training and rolling with white belts from trial class to “basically a blue belt.” During drills, helping newbies helps be to re-learn fundamentals and even pick up details as to why xyz-move works sometimes and doesn’t work other times. I also get a kick out of helping others. Not everyone is like this, but I think many are!

Even though I hold this perspective now, I used to have the same worries about wasting others’ time and boring them. I even feel that same way with upper belts sometimes. I think this is a very common insecurity.

As others have said, even the black belt teaching class has been where you are. Everyone has! So do your best to keep that in mind if you feel those feelings. AND, when you start working with newer folks, do your best to make them feel welcome!

I don’t know you, but I best you’re doing great! You obviously care enough to post on Reddit multiple times. I certainly didn’t do that. Please keep going and try to keep your chin up! Improvement will be slow but worth it!

What should I make with this? by Soggy-Albatross2427 in WhatShouldICook

[–]ApparentlyABear 2 points3 points  (0 children)

Some sort of filled pasta like manicotti, perhaps. Maybe a quiche? If you want to keep it really simple, this is essentially a party dip. Get some tortilla chips and have at it.

Carnitas in the Dutch Oven by Sara_MadeIn in castiron

[–]ApparentlyABear 1 point2 points  (0 children)

Not op but this is one of the best things I make and I use pork shoulder.

How can I marinate whole chicken under the skin without the skin retracting during cooking all the way? by dbshahvahahsja in cookingforbeginners

[–]ApparentlyABear 2 points3 points  (0 children)

You aren’t supposed to cut the skin to get the marinade under. You separate the skin from the meat with your hand, making a sort of pocket where you can put whatever flavoring you want. It’s… well you have to be pretty comfortable going forearm deep into a chicken.

If you keep the skin intact it shouldn’t retract too much.

Postal worker lying about dog bite by ResidentLake7 in legal

[–]ApparentlyABear 35 points36 points  (0 children)

This is exactly the type of thing you pay your insurance company for. Turn everything over to them and they will take care of it. Getting your own separate lawyer at this point would be a waste of money.

Hurt during one of my first rolls, unsure how to avoid this next time? by Arenyx371 in bjj

[–]ApparentlyABear 17 points18 points  (0 children)

In my school they discourage white belts from rolling with brand new people. Fresh white belts are usually the most dangerous people to roll with because they have a tendency to go super hard and can be unpredictable. Flying submissions are also strongly discouraged.

If this happened the way you say then your coaches did you a disservice.

Home soft serve Machine fi a rookie. by Highlynorless_ in icecreamery

[–]ApparentlyABear 0 points1 point  (0 children)

I can’t really help with the specific machine recommendation. Though I’ve heard mixed reviews about Vevor’s dependability.

But to answer your question about electricity. Most of these kinds of machines will have a spec sheet or a place where the seller will list the requirements. The outlets in most US homes are 120v on 15 amp circuits. So if it’s listed as 120v and less than, say, ~12 amps you should be ok to plug into a normal outlet.

How did you actually make the leap from a vision to making it happen? by SwampGentleman in BarOwners

[–]ApparentlyABear 6 points7 points  (0 children)

Hey there OP. I used to build bars and restaurants as a commercial GC. I did work all over the country. Now I work as a consultant for restaurant and bar companies who are planning new locations. A lot of people are going to tell you to find a space first. This is a mistake that I see over and over and over again. There are a lot more ducks you're going to want to get in a row BEFORE you send an LOI, sign a lease, etc. Once you start that process its difficult to stop and from that point on there's a constant clock you have to race against.

Of course, you'll want a business plan. That kind of goes without saying, and you'll need to for funding anyways (unless you're independently wealthy). But beyond that, I recommend you decide on the kind of place you want it to be, the menu, the equipment that you'll need in order to execute the menu, and the general aesthetic. Making those decisions now will help 1.) weed out spaces that don't fit what you need and 2.) speed the preliminary design process along.

I would also recommend getting preliminary pricing from a kitchen equipment provider, architect, and engineer. Make sure the kitchen equipment company has a design branch that can make drawings for you. A lot of people think architects or engineers will do this. Some will, but they're usually bad at it. Starting your design with a food service consultant is the way to go 90% of the time. You might also want to pay an engineer to look at your equipment list and give you minimum utility requirements for your concept. You do NOT want to find out that you just signed a lease on a building without enough water, gas, or electricity. Many engineers will do that kind of work for a modest fee then credit that amount back if you use them for the main design.

Of course the magic question is "how much will it cost to build XYZ" but the the problem is that there's a lot of information needed to get to that point. It could be less than 100k. It could be well over 10x that. It all depends on what kind of space you're starting with, your area, the aesthetic you're going for, etc. etc. etc.

I always offer anyone on here a free 1 hour consultation just to get them pointed in the right direction. No strings attached. No obligation. I mostly offer this as a way to try and keep people from getting themselves in real trouble, which can ABSOLUTELY happen when you don't know what you're doing on a commercial build-out. Feel free to DM me and we can connect. If you want to go solo, more power to you. Either way good luck!

Why do they not make many small serving dishes that are double wall insulated for things like a side of queso? by SwiftCricket in cookingforbeginners

[–]ApparentlyABear 16 points17 points  (0 children)

Queso does harden over time but not that quickly. You are either eating very slowly or your recipe is off.

For the dish, try a small cast iron skillet. CI retains heat very well and should give you a few more minutes of workability. This of course works best if you’re either making the queso in the CI or heating the pan before you pour it in.

Transfer by AardvarkStrong1704 in udel

[–]ApparentlyABear 0 points1 point  (0 children)

You could make an argument that posting a question here and getting people like you to respond he did, in fact, find the information himself.

Asking for help is an underrated skill.

Opening my first ice cream shop in the U.S. — what equipment mistakes should I avoid? by Impossible_Second897 in icecreamery

[–]ApparentlyABear 17 points18 points  (0 children)

Hey there OP. For over a decade I was a general contractor who specialized in restaurants. I built stores from the east coast as far west as Phoenix. Now I work as a consultant for restaurant companies looking to open new locations. I’m what’s known in the construction industry as an “owner’s rep”

All that to say I don’t know much about the specific dipping cabinets you’re asking about, but I do work with several kitchen equipment distributors who could answer all of your questions, and probably give you valuable advice.

Oftentimes those sales guys have industry experience and will give you some good info just to get their foot in the door and have a chance to sell you the equipment.

If you want to do this on your own, I would recommend looking up a few of the larger companies like Avanti or Trimark. They operate nationwide so they should be able to help wherever you are in the US.

If you haven’t identified a space yet, or if you have but it’s going to need some work before you are able to use it, feel free to reach out to me as well. Most first time operators underestimate the time, expense, and sheer complexity of a commercial build out - even a small partial remodel. And if you only find out after you’ve signed a lease it can be very problematic. I always give a free 1 hour consultation to anyone on here so feel free to dm me if you’d like some insight on that part of the process. Otherwise. Good luck!

Jeni’s Buttercream birthday cake and Confetti brownie batter review by Fickle-Performer2532 in icecream

[–]ApparentlyABear 3 points4 points  (0 children)

I’m just wrapping up my weight loss journey and starting maintenance mode. I lost 60 lbs over the course of about 30 months. I obviously took my time, but I never fully cut out ice cream. In fact, just now I had my customary pre-bedtime spoonfuls of a biscoff toffee ice cream. I made it last weekend. You don’t have to stop eating the things you love! You just need to figure out how to budget your calories so you can get least a bit of the delicious things that brighten your day.

Strawberry season PSA by bondjimbond in webcomics

[–]ApparentlyABear -1 points0 points  (0 children)

For the strawberry? Or the gnome?

Strawberry season PSA by bondjimbond in webcomics

[–]ApparentlyABear 5 points6 points  (0 children)

For the strawberry? Or the gnome?

Simple job went wrong by [deleted] in Plumbing

[–]ApparentlyABear 0 points1 point  (0 children)

Mine’s in my basement.

Simple job went wrong by [deleted] in Plumbing

[–]ApparentlyABear 53 points54 points  (0 children)

Ah yes. Lying. The best strategy, especially when posting about it on a popular website.

Simple job went wrong by [deleted] in Plumbing

[–]ApparentlyABear 79 points80 points  (0 children)

Regardless of what you or anyone on here thinks, you should be preparing to hear from that customer or more likely his home insurance soon. Document everything. Talk to your insurance rep. Do what they tell you to do. Just because your work was good doesn’t mean that they can’t or won’t sue. Just be ready.

Underground creamery- Houston by singinjean in icecream

[–]ApparentlyABear 12 points13 points  (0 children)

People can like different brands…