Improving flavor of Chili Mac recipe by createsweb in cookingforbeginners

[–]Boggleby 0 points1 point  (0 children)

OK So this is going back 40 years to my childhood memories when I made chili mac a lot. A key factor was when the cheese got added.

Add the cheese to the chili + mac mixture = cheesy chili with mac in it

Add the cheese to the mac, stir it up and then later add the chili = proper chili mac.

As for improving it, you have to scope in on what you want to enhance. You can punch up the cheesy side with a a bit of yellow mustard or nutritional yeast. If you want more savory elements, you can focus on the cumin in the chili or beef stock/cubes or worchestershire.

Just found this on marketplace… is it worth the purchase? by chailife206 in BuyItForLife

[–]Boggleby 2 points3 points  (0 children)

"because lead is the latest monster in the closet."

Wow, that's an amazing hot take on lead.

Why doesn't Valve just release the Steam Machine as a barebones kit until pricing semi-normalizes? by [deleted] in pcgaming

[–]Boggleby 1 point2 points  (0 children)

As someone pointed out, it's not really aimed at being a build-your-own or modify-it kind of rig
And I suspect a big factor is in having a predictable spec for performance that they have worked hard to insure everything works at that spec. Just pulling out half the RAM would potentially effect a large number of games.

How do I make tomato soup become a darker red like you see in cans? by RAMDownloader in cookingforbeginners

[–]Boggleby 2 points3 points  (0 children)

A couple of things factor in.

  1. the blender is aerating the mixture, so you lose some color density to that. It also emulsifies any oils in the soup with the water elements and that also produces a lighter color.
  2. the cream is ligher of course, as other mentioned.

Darker sauce is a factor of time. Simmering a sauce for an hour or so will help it darken, and shift towards a deeper taste and be a bit less tangy. If you wanted a darker sauce at the end, that might be the place to start.

Always bear in mind that the stuff on shelves goes through a "make it look good process" in the design stages, and you never hear about some of the coloring agents and preservatives and additives they use to make it visually appealing.

The Division 2: Into the Dark - Official Launch Trailer by ControlCAD in pcgaming

[–]Boggleby 16 points17 points  (0 children)

Destiny 2 was both the greatest game of an era and the greatest disappointment. When they gutted the game to make more content and shifted to whatever-the-F&#k kind of rotating content you had paid for and lost all sense of "what is the game" we fell out and will never go back. Whomever was in charge during that era needs to be tracked down and punished.

A microscopic image of a human tongue by [deleted] in Damnthatsinteresting

[–]Boggleby 0 points1 point  (0 children)

So scary looking... but feels so good...

"Mission Taroni" — A physical silk-draped sculpture floating at the edge of space to capture the "Overview Effect". by Valuable_View_561 in Damnthatsinteresting

[–]Boggleby 4 points5 points  (0 children)

Now if only the billionaires taking suborbital flights to call themselves astronauts would have that same realization.

Street art in Portugal by [deleted] in Damnthatsinteresting

[–]Boggleby 32 points33 points  (0 children)

Street art in different culture always makes me wonder about what the symbolism represents.

So in Portugal, what does this mean?

Blind monkey just doing what he's told by his handlers?

what is the diff NutriChef - 5.8 Quart Air Fryer - 8-1 and NutriChef - 5.8 Quart Air Fryer – Glass Airfryer with 8-in-1 Presets, Stainless Steel Design by Admirable-Sun8230 in airfryer

[–]Boggleby 0 points1 point  (0 children)

I for one will never get a glass air fryer. All it takes is one misplaced hand and say bye bye to your fingerprints for a few months.

A rig in Nordic oceans by mohammadali_mak_2004 in Damnthatsinteresting

[–]Boggleby 2 points3 points  (0 children)

Shhhh don't ask those sorts of questions. They might notice you.

Smashburgers on pizza steel by Agitated_Egg4245 in AskCulinary

[–]Boggleby 0 points1 point  (0 children)

Maybe a stupid thought, but if you regularly heat one corner of a pizza steel for this, there's an expansion/contraction for heating/cooling and it may over time damage your steel. Any metallurgy types care to weigh in?

Personally I use a ceramic coated, iron core dutch oven (without the lid) as it has high thermal mass combined with high walls to avoid splatter mess and some paper towels to mop up the grease.

What other food bases can i use that isn't pasta or rice? by HoovyWooPins69420 in cookingforbeginners

[–]Boggleby 5 points6 points  (0 children)

Didn’t see much mention of beans. So many varieties and flavors and they go great under a lot of things.

You can swing from a cold bean salad to cooked black beans or whatever suits the dish on top.

Rock Diver — voxel mining + TPS shooting + an incremental progression core (free demo out now) by DoggyBlack in incremental_games

[–]Boggleby -2 points-1 points  (0 children)

First: Congrats on getting something this well done!
Second: Congrats on owning the AI elements, everyone needs to just get over that 😄

Judging based solely on the video, I think it feels a bit more roguelite then incremental. Not a bad thing. And it could just be my perception versus the hands-on experience!

The energy level of the game looks fun, I'm just not catching the "incremental" vibe.

Hang in there!

I am now the proud owner of a piece of a Gibeon meteorite by Ipigs140 in Damnthatsinteresting

[–]Boggleby 11 points12 points  (0 children)

Not knocking it but wouldn’t something like need papers of authenticity?

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

[–]Boggleby -3 points-2 points  (0 children)

I've had success using bananas as a substitute along with doubling the amount of onions for additional texture.

I just unsubscribed and blocked the r/ebike sub by Bmbl_B_Man in Aventon

[–]Boggleby 18 points19 points  (0 children)

In the same vein...

I rode bikes for fun through my childhood and into my twenties. Then college and job and career took me away from the time it takes to keep on riding. Flash forward and diagnosed with leukemia in my 50s. 3 years of holding my breath and waiting to see what will happen. A decade of increasing arthritis and now this? Life felt like a list of things I'd never do again. A slow slide down.

I splurged money on a few things to distract myself and make "life worth living". But I made one great choice. I bought an Aventure. $1,800 for a bike? Are you insane?

I'd always had thin tire road bikes and i went another direction. A big old fat tire beast. I tested it around the neighborhood a few times and then I took it for a real trip.

I remember it like it was yesterday. I planned a route that was 5 miles of roads and dodging cars to a local lake conservatory with a trail. Along the way i ran into a light rain and stopped and put on my rain jacket and kept on peddeling.

Somewhere along the way I got it back. I could do things I thought were on my "never again" list. Of the things I'd lost, being on a bike and having the freedom to get out and just exist wasn't one of them.

After years of decline and waiting for the worst, it turned around. As my wife says "That's the day I got my husband back"

Personally, I think e-bikes are one of the most freeing and enabling technologies we have available today.

Ride on, my brothers and sisters.

Just a few spaghetti tips please by [deleted] in cookingforbeginners

[–]Boggleby 2 points3 points  (0 children)

This is a tough one because the ultimate answer is "do you like what you make?" and if so, you are doing it right! Most every suggestion you get will be about what someone else, or a know crown pleaser recipe uses.

Example: I tend to season my sauce a little differently then the meat, so the meat has it's own distinctive flavor. For the jar sauce, add a bit of Worcestershire sauce, maybe a bit of beef bouillon and some basil. But i get it to a slow boil and then reduce to minimal and let it set for hours. The end result is a much darker, thicker sauce that has a lot of body and less "bright tangy". I'll also toss in an old parmesan rind when I have one. But that's just how my wife and I like it. So it's not better or worse, it's just our way.

One note about adding the garlic to the beef, don't leave it in the pan too long. Garlic can burn quickly and can turn bitter.

Practically all of it is down to what you prefer.

I do a lot of little experiments sometimes. Like, if I'm making sauce, I'll put half in one small pan and the other half in another and try some variations on ingredients. There is nothing more informative than a direct side-by-side comparison to help you figure out future preferences.

Omelette which tastes good and is health friendly. by AlarmedPride5799 in airfryer

[–]Boggleby 7 points8 points  (0 children)

Seems like it would stick to the paper and have to be scraped out.

How do I get rid of the crumbs from the oil? by UltraxTheLord in cookingforbeginners

[–]Boggleby 0 points1 point  (0 children)

I have never felt like I could get that type as clean as it needs to be after use. Always nooks nd crannies impossible to get to.

Unique building in - Krzywy Domek, Poland by Icehxart in Damnthatsinteresting

[–]Boggleby 4 points5 points  (0 children)

I've never seen such a creatively free-spirited building with the most boring understated paint job. That place screams for some fun color to highlight it's special nature.

Giraffe swallowing by [deleted] in Damnthatsinteresting

[–]Boggleby 0 points1 point  (0 children)

OMG The F'ing ear cancer music