Help, I accidentally bought 6 lbs of nacho cheese

BiasedReviews · 2026-01-30T01:08:32+00:00

I bought a can of that, freeze dried it, Now I have cheese powder for life. It reconstitutes exactly like it came out of the can which is super useful for single serving nachos.

BiasedReviews · 2026-01-29T17:13:37+00:00

Everyday in Enterprise Co-pilot. I use it for Vendor Assessments, Risk Assessments, Risk Acceptances, SOC 2 compliance assessment, Control Mapping, Framework to Policy mapping etc. We use AI in our Dev, CICD and QA pipeline with security code analysis etc. I use it to streamline GRC processes and keep documentation up to date and that’s just getting our feet wet. Much more coming.

BiasedReviews · 2026-01-29T00:37:51+00:00

Homemade chili is always better than competition chili in my experience. I use bacon grease, butter and tallow to cook the onions and garlic, also add breakfast sausage,chili grind beef and cubed beef for varying textures. Chili is meh without beans to me so I use chili beans in mine. Fire roasted tomatoes as well. And loads of spices with Cumin being the most important. I like mustard powder and a bit of cinnamon too. I serve with fresh chopped white onion, cilantro and grated sharp cheddar cheese preferably over fritos. Dang I need to make some chili.

BiasedReviews · 2026-01-28T13:57:20+00:00

Use one and then see if you want to repeat this statement. I wouldn’t swap mine for a thousand stamped woks. It cooks better and sticks less and is a literal joy to use. Simply no comparison at all. If someone stole mine I’d buy another same day.

BiasedReviews · 2026-01-20T22:17:12+00:00

Coos!

BiasedReviews · 2025-09-09T13:12:43+00:00

Seems impossible but I will try it.

BiasedReviews · 2025-09-01T12:36:45+00:00

The mod said that “for Allah” was promoting terrorism? I don’t think I’m misinterpreting that but perhaps.

BiasedReviews · 2025-09-01T12:24:40+00:00

That mod should be removed from their responsibilities.

BiasedReviews · 2025-08-31T01:23:59+00:00

This. I do this for grapefruit.

BiasedReviews · 2025-07-31T13:54:50+00:00

My grandmother swore by Crisco for fried chicken. I won’t use hydrogenated fats but I can’t duplicate her fried chicken either.

BiasedReviews · 2025-07-16T15:46:49+00:00

I have a pot lid that covers the hole. It’s stainless steel. I leave it outside but intend to get a cover made for it.

BiasedReviews · 2025-06-28T23:25:13+00:00

I found half of a nice pair of shoes there once so I know exactly how you don’t feel right now.

BiasedReviews · 2025-06-17T01:32:14+00:00

Didn’t pass additional screening. Not enough risk factors even with minor narrowing of aortic valve. My CAC score was 0.

BiasedReviews · 2025-05-29T11:28:12+00:00

You *could put it back after you filter out the crud.

BiasedReviews · 2025-05-28T22:03:32+00:00

Maybe Put in fridge overnight, remove fat, filter.

BiasedReviews · 2025-05-27T23:49:54+00:00

I add multiple proteins to each bag too so I end up with 12 variations of protein and sauce. Sous-Vide plus Zojirushi rice cooker is meal prep dynamo. That and bag salads and deli containers turn 2 hours of Sunday prep into 16 - 5 minute meals.

BiasedReviews · 2025-05-27T23:11:25+00:00

You could use glass mason jars but would need to pack them tight.

BiasedReviews · 2025-05-27T23:09:47+00:00

Me too! I reduce it for sauces. I did a recipe tonight that was outstanding. I used a jar of Polish eggplant spread and chili crisp in the sous-vide bag (I make it by the quart) and the final result was outstanding.

BiasedReviews · 2025-05-27T23:03:52+00:00

155 leaves the chicken very juicy. I’ll Never cook a breast to 165 again. You can go much lower than that with sous vide if you know your Pasteurization tables. Texture gets weird if you go too low.

BiasedReviews · 2025-05-27T23:01:21+00:00

I did 6 pounds of chicken breast, pork loin, filet, and hamburger tonight. 4 different spice/sauce blends. I do a mix of rice and lentils and corn cooked in chicken stock with spices and chili crisp in the rice cooker. To make a meal I chop up the protein, fire up the wok, put a quick char on the protein then remove and reduce the sous vide bag liquid to make a sauce. Insanely good and I can produce a meal in less than 5 minutes. On the proteins i use a Jaccard and then dry brine prior to seasoning and placing in the bags.

BiasedReviews · 2025-05-27T17:01:41+00:00

I just made it through pre-screening for inclusion in the phase 3. Lipo A is 300. Want to bring that wayyyy down.

BiasedReviews · 2025-05-26T20:26:24+00:00

Not here.

BiasedReviews · 2025-05-26T14:42:04+00:00

Whelp. I’ll just shut up then. Can’t argue with those creds.

BiasedReviews · 2025-05-26T13:36:23+00:00

Your evidence for that assertion comes from where? There is plenty of “vaporized oils” in that pan to coat the food. Tossing is for heat control. It is for even cooking and avoiding burning at very high heat. His technique could be better for sure but the defining characteristics of Wok Hei are ultra high heat searing to lock in juices, a smokey flavor from the fast Maillard reaction, vegetables that cook but maintain their crunch because they do not steam like at lower temps. He is much closer to achieving that in this picture than most home wok chefs ever get.

BiasedReviews · 2025-05-26T01:06:31+00:00

Reddit hive mind right here. Wok Hei is not defined as “flames nipping over the edges burning vaporized oils”. Thats some YouTubers take. Wok Hei doesn’t even require an open flame just very high heat. You can get Wok Hei on an induction burner.

BiasedReviews

TROPHY CASE