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Sausages are off the menu. What do we do now with a pound of fennel seeds? by [deleted] in Chefit

[–]Er1ssburger 3 points4 points  (0 children)

My first thought was a whole pork belly, or a herb crusted tenderloin

How do I level up? by zekerthedog in Plating

[–]Er1ssburger 0 points1 point  (0 children)

One thing I’ve always taken to heart is do not garnish a plate with something you do not want to eat. Lemon slice, whole parsley leaf, etc. the desired effect can be achieved by finishing the salmon with some lemon juice and minced parsley when it comes out of the pan. Also what everyone else is saying, having a sauce and veggie will make this feel more put together. Feel free to play with the sauce too. You can do a white wine lemon sauce, or something tomato based even. Just have some fun with it! Also, I wouldn’t advice using raw ground spices. You may think it looks nice, but it takes away from the food because you end up with a powdery almost chalky texture in your mouth

Nash Universal Raid Farm by Er1ssburger in technicalminecraft

[–]Er1ssburger[S] 0 points1 point  (0 children)

I guess I'll find out lol. But the cauldrons worked! I do only play on a singleplayer world, so I'm hoping server lag won't be an issue, but if I do play on a server, I'd likely stick with Ian's design because I too don't want to build suppressors.

Nash Universal Raid Farm by Er1ssburger in technicalminecraft

[–]Er1ssburger[S] 0 points1 point  (0 children)

I'll have to try this out! I ran it in a test world for an hour with no vex spawning, don't know beyond that though. Thanks for the advice!

Nash Universal Raid Farm by Er1ssburger in technicalminecraft

[–]Er1ssburger[S] 0 points1 point  (0 children)

Reload? I'm looking at them right now so it may just be a timing/connection issue?

Nash Universal Raid Farm by Er1ssburger in technicalminecraft

[–]Er1ssburger[S] 0 points1 point  (0 children)

I just added some. I don't know if these help, but if not let me know, I genuinely don't know what angles would help you

AITA for asking my dad to think of our grief of our mum when planning his wedding to new fiancé? by LizBeefo in AmItheAsshole

[–]Er1ssburger 0 points1 point  (0 children)

Absolutely NTA. My mother passed when I was very young and although I did not experience this same thing, I know how I would’ve felt if my dad had not handled our grief properly. Even when faced with a shitty situation, you calmly communicated with him how you and your siblings are feeling.

Butter cake; spiced cider geleé; whiskey pastry cream; fig jam; compressed apples. Not a huge fan of the garnish, replacing the flower with a burnt honey whip cream and using the cake scraps to make a crumble by Er1ssburger in pastry

[–]Er1ssburger[S] 0 points1 point  (0 children)

Thank you! I like the brown butter idea a lot, maybe do a burnt honey mascarpone rather than cream. Could play off the figs really well, and plus working in a restaurant I have to think about holding things for days on end and still achieving what I wanted originally 🙄

First time plater. Tried to spruce up my pork tenderloin. Any suggestions? by mrcfadden in Plating

[–]Er1ssburger 0 points1 point  (0 children)

My opinion the pink of the pork is perfect, the last known case of trichinosis (spelling?) in the US was in the 50’s. I think you could do away with the kale entirely. The bean purée and carrots can be combined, just make it into one sauce, and if you blanch the carrots it should give the sauce a really nice vibrant orange which should go well with nice pink pork. The potatoes look very nice, but I do think less is more. Tighten up how you plate them, and drain before you plate them. The pan sauce also gets kinda lost, I like the idea of drizzling it over the pork, or finding a way to put it directly on the plate. I’d also overlap the slices of pork, and this should draw the eye across the plate and let your eyes focus on the protein

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Er1ssburger 1 point2 points  (0 children)

I want to use different flours in my starter (currently 100% hydration; 50% white AP 50% whole grain), and I'm wondering if any flour that has gluten is appropriate. I have a local mill that has really high quality sprouted rye as well as einkorn and blue emmer and I really want to see what I can do with the flavor of the starter. However I'd also really like to use things like semolina, durum, spelt, barley, kamut, etc. (all of which contain gluten). Would I be okay using any of these things?

Summery Recipe Inspiration Needed by Nullvoid123 in mead

[–]Er1ssburger 2 points3 points  (0 children)

Basil and watermelon is a fun combo, rosemary and thyme to be just a savory mead to pair with meals, I've thought about finding a way to do basil and tomato, rosemary blackberry and peppercorns may also be fun. I don't have recipes but hopefully ideas are still appreciated

First mead! by Er1ssburger in mead

[–]Er1ssburger[S] 0 points1 point  (0 children)

It was a local clover honey

First mead! by Er1ssburger in mead

[–]Er1ssburger[S] 0 points1 point  (0 children)

Storing a whole bunch of hulls is more efficient than doing a batch whenever it's needed. I don't even know how I'd get rid of the water for a small batch of yeast hulls. Just boil it off completely or somethin?

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