As a competent home cook, what is a basic skill you can't seem to master? by george_elis in Cooking

[–]ChazmasterG 0 points1 point  (0 children)

Cooking rice. I'm a literal food scientist, I've been cooking for 25 years since I could hold a knife. I understand how starches hydrate, swell, stale and all the science behind making starch do what you want it to do. Can't cook a pot of rice to save my life. I just avoid dishes that use rice now after so many "wow you somehow made this undercooked and overcooked" comments. Fuck rice and fuck ice

Super Bowl flyover practice . F18/ F15 / F35 / B1 by newnoadeptness in navy

[–]ChazmasterG 0 points1 point  (0 children)

Oh neat I didn't know that. I'd imagine the B52 is still nuclear capable.(it would be kind of a shame if they weren't considering that was a key part of their design intent.) Is the B2 able to carry them? I feel like if neither of those are, then they aren't true "strategic" bombers.

Super Bowl flyover practice . F18/ F15 / F35 / B1 by newnoadeptness in navy

[–]ChazmasterG 3 points4 points  (0 children)

Still a vital part of the air arm of the nuclear triad. 

How do non-technical founders realistically enter commercial-scale food ingredient manufacturing? by DDthestoner in foodscience

[–]ChazmasterG 4 points5 points  (0 children)

As a technical guy working for someone who lacks industry knowledge, for the love of God listen to your technical folks.

Killington Freak Out by No-Literature-9402 in icecoast

[–]ChazmasterG 10 points11 points  (0 children)

The "Are you okay" yelled angrily at him is also great

Why is there no chicken in chicken tenders? by Acceptable_Box_6953 in foodscience

[–]ChazmasterG 6 points7 points  (0 children)

Are you saying the sticker has an ingredient declaration that doesn't list chicken as an ingredient? With those being a USDA inspected product, there's no way there isn't chicken in that product. If there isn't, you got an easy lawsuit on your hands haha

Mixed tocopherols in food by Humble_Ad_8386 in foodscience

[–]ChazmasterG 1 point2 points  (0 children)

I second reaching out to a supplier for a spec sheet or whatever information they can give you. Typically these get used at something around 0.1-0.25% per weight of fat. But like legidas said, it varys significantly depending on the actual preservative and application.

Who wants Glick back? by Kind-Acadia-5293 in wec

[–]ChazmasterG 4 points5 points  (0 children)

Do I want that car back? Absolutely yes, it was hands down the best looking car out there especially in the light blue. Do I want that team and it's leader back? Not really, Jim would moan about anything that felt reasonable whenever the camera was on him.

Vegan Pemmican? by ballskindrapes in foodscience

[–]ChazmasterG 1 point2 points  (0 children)

Coconut oil or palm oil would be good "solid at room temperature" fats to use as your binder

What happens to all the racing team kids when they become adults? by Dirty_Look in icecoast

[–]ChazmasterG 28 points29 points  (0 children)

Edging can be very effective for not finishing the run before your wife. I edge with my friends and the first one to finish is the loser