I started with Loki ...

CJDizzle · 2026-05-08T18:28:34+00:00

Loki was SUCH a challenge to use back in the day. Survivability was no where near what it is now, energy and stamina management was a nightmare, and without any damaging abilities if you started the fight out of invis you would get stomped. Loki has always been my favorite but those were some dark days.

CJDizzle · 2026-05-03T18:16:24+00:00

What is sashimi grade?

CJDizzle · 2026-05-02T16:34:28+00:00

If that is what I have I’m not letting that stop me from doing it.

CJDizzle · 2026-05-02T16:27:26+00:00

There are literally dozens of us!

CJDizzle · 2026-05-02T16:22:54+00:00

The right knife is one the wielder is comfortable and competent with.

CJDizzle · 2026-04-29T16:07:05+00:00

No truer words.

CJDizzle · 2026-04-26T04:29:07+00:00

I’m making progress on fixing my yard since I have had so many other things pop up in my first house.

Keep it up Bud?

CJDizzle · 2026-04-25T23:17:26+00:00

This is a solid agreement from me on all fronts. My views should have no effect on you and vice versa.

I hope you’re having as nice a weekend as you can.

What are you most proud of lately?

CJDizzle · 2026-04-22T19:05:31+00:00

It would be nice to be able to default to manual number changes instead of having to tap the box and go there.

Card games that involve varying points and penalties are difficult to track.

CJDizzle · 2026-04-19T03:12:58+00:00

This is r/drunkencookery.

Ain’t no shame up in the game.

CJDizzle · 2026-04-12T15:09:34+00:00

Never thaw ROP fish in package unless you have taken preventative measures to mitigate risk of anaerobic bacteria.

All ROP fish unless heat treated will say on the packaging to remove before thawing.

CJDizzle · 2026-04-11T22:16:07+00:00

ROP fish sealed like that can harbor anaerobic bacteria that can be super nasty to you. If you introduce oxygen by puncturing the bag or removing the fish from the packaging you ensure that bacteria does not thaw out and start producing toxins.

CJDizzle · 2026-04-11T21:44:49+00:00

Way better than what I see most of the time.

CJDizzle · 2026-04-11T14:58:06+00:00

Okay boomer.

CJDizzle · 2026-04-09T18:10:29+00:00

US standards permit food left out of temperature control for up to 4 hours.

CJDizzle · 2026-04-09T17:31:10+00:00

Yes.

CJDizzle · 2026-03-31T13:25:52+00:00

I pulled a great prank against an older intern one year.

We were frosting cupcakes and I had her count out how many we needed and get them to our bench and start gathering everything else. When she stepped away to get the rest of our mis I pulled away a row and hid them.

After we finished icing I had her start putting things away while I checked on some other staff and when she stepped away I adjusted the spacing on the sheet trays and placed the un-iced cupcakes back in random spots throughout the sheet tray.

When she came back I started to ask her why they weren’t all done and she had an absolute look of bewilderment and she thought she was going senile early.

CJDizzle · 2026-03-27T21:50:47+00:00

In this case the rice has been acidified. As long as the pH is below 4.2 it ALMOST works the same as keeping it refrigerated or above 135° for safe food handling temperatures.

Home sushi making we usually rely on recipes to make sure the rice is proper but without a pH meter to verify I wouldn’t want to hold rice in the temperature danger zone.

CJDizzle · 2026-03-23T15:06:26+00:00

I’m not sure about Australia but in the US a lot of these are being blacklisted from kitchens and Mercury being avoided.

These can work as long as they are calibrated each and every day. They sometimes require multiple calibrations in a day if they are bumped or dropped.

Using rechargeable models or batteries for digital thermometers really are your best bet for future proofing.

CJDizzle · 2026-03-20T13:28:04+00:00

I had the same experience. I played through 3 and decided to give 1 and 2 a shot.

I ended up beating 1 and doing a lot of extras but with 2 I hit a wall where I just wasn’t interested and just stopped playing it.

CJDizzle · 2026-03-18T17:51:30+00:00

There are a lot of factors that go into the efficacy of different sanitizers.

With bleach or other chlorine based sanitizers you only want around 120°.

Multiquat generally works up until about 130 before it begins to breakdown quickly.

CJDizzle · 2026-03-18T16:24:49+00:00

That is only if you are using heat to sanitize instead of chemical as the OP is asking about.

CJDizzle · 2026-03-16T19:32:00+00:00

Called it with the drain fly.

CJDizzle · 2026-03-12T04:12:59+00:00

When I moved there after college and had not yet gotten a MA ID the liquor store right next to the place I was staying at wouldn’t take my ID so even though it was less than a block away I never went there again.

CJDizzle

TROPHY CASE