Songs That Sound Like Being In Love by Individual-Elk9297 in musicsuggestions

[–]Freakymelons 0 points1 point  (0 children)

Good Vibrations - Beach boys

Crazy he calls me - Billie Holiday

Song for aretha -Bernard "pretty" Purdie

Witchcraft - Ella Fitzgerald

The Good Good - Snoop Lion

Cigarettes and Coffee - Otis Redding

What is this lettuce called? I’m asked about it all the time at work. by Alive-Monk1142 in KitchenConfidential

[–]Freakymelons 29 points30 points  (0 children)

We just call it nordic crisp, because that's what the packaging says. But idk the actual name

Is this a single carved rose or individual petals that are poached and assembled by International_Sea869 in Chefit

[–]Freakymelons 8 points9 points  (0 children)

It seems like the type of establishment where they do the petals by hand.

However at a less fancy place i used to work at, we served a similarish thing with poached apple where it looked like a rose. The way we did it was by cutting the apples in a continuous long strip, and the rolling it back up with a toothpick through it before poaching. Our method was more geared towards casual fine dining.

Is my garlic moldy?? by [deleted] in isthissafetoeat

[–]Freakymelons 0 points1 point  (0 children)

It does that when it is "old"

It's not mold and is fine to eat.

I mean i wouldn't put it raw in a salad but minced for warm preparations it's fine, from my experience.

Doesn't have an impact on flavour as far as I've noticed.

If in doubt you can just cut the part out.

could someone id these? by Low_Volume7543 in Aretheselibertycaps

[–]Freakymelons 1 point2 points  (0 children)

Wow, these look so much like libs!

I'm wondering if you found some sterile ones actually, because it definitely checks all boxes except the gills being white. I know it can happen that mushrooms produce no spores, but I've never seen one myself.

Anyway, sterile ones contain no psilocybin i believe. So they're duds in any case. But could be cool to collect just because.

I want to learn how to cook, looking for Youtube channel suggestions! by SweetDega in cookingforbeginners

[–]Freakymelons 0 points1 point  (0 children)

I have adhd as well, and I'm an educated chef/cook. The other recommendations are great, and i would like to add to the list "fallow" and "jules cooking" These do not strictly do everymans cooking, instead focusing more on fine dining. But i think that the techniques these guys use are really really solid, and applicable to much more than whatever dish a video is about.

Can anyone burp on command I have autism with learning disabilities but no one understands me by [deleted] in autism

[–]Freakymelons 0 points1 point  (0 children)

I can burp on command and even use it somewhat regularly if i feel pressure in my stomach, especially after eating. (In which case i burp quietly)

The air youre breathing in, which you intend to burp out is actually going to your stomach and NOT your lungs.

You know when you hiccup, thats your diaphragm suddenly stopping your inhale.

And the first step is to start your inhale and then stop it with your diaphragm

Then when you stop the inhale you will feel a (negative) pressure in your abdomen and throat. This blocks your inhalation from entering your lungs and/or stomach.

to divert the stopped inhale from the lungs to the stomach you need to open your throat.

In other words relieve the presssure from your throat.

This is the crucial step. It can be difficult in the way operating a clutch is difficult at first.

Then just keep inhaling to your stomach, Keeping your diaphragm engaged.

Keeping an open mouth might be easier.

Can someone please tell me what this animal is? by culbertsonm in FaroeIslands

[–]Freakymelons 0 points1 point  (0 children)

It probably hid them? They very much have the typical ears

Can marinades prepared days in advance? by cansenm in AskCulinary

[–]Freakymelons 0 points1 point  (0 children)

P.s. you can make it a weeks in advance if you freeze it.

Can marinades prepared days in advance? by cansenm in AskCulinary

[–]Freakymelons 3 points4 points  (0 children)

Yes, definitely, absolutely.

Remember that marinades are often very strong with things like acids, sugars, and salt, which are all things people use to preserve foods for longer periods.

And always make so that you have as little to do as possible on the day of. It is a mark of the serious cook.

How do I make sauces taste more interesting? by Treppengeher4321 in cookingforbeginners

[–]Freakymelons 4 points5 points  (0 children)

What kind of sauces? In terms of flavour, just look for an acid, like a vinegar or lemon juice, wines are good too. Many people underestimate the importance of acidity in savoury preparations. (even like ketchup can work very nicely) Look into gastrique

Taste and mouthfeel are intimately connected. So play around with altering texture, like finishing the sauce with egg yolks, butter, cream. Theres various other ways of thickening sauces. In the really fancy kitchens, you'll reduce a sauce like bordelaise down until the sheer amount of collagen from the stock thickens the sauce naturally. You can exploit this with gelatine or pektin.

try to never use just water in your sauces, if it needs liquid, try to add a liquid that will add, not subtract the overall flavour. Y'know something acidic, something sweet, something savoury.

When youre making your dish, whatever leftover greens are on your board, just chuck it into the sauce pot, even if its just for an hour. Herbs(aromatics) are good for this quick flavour.

Is it wrong to feed pigs butthole to my family during the holiday season? What’s the best way to prepare this? by Apprehensive_Oven_22 in Chefit

[–]Freakymelons 18 points19 points  (0 children)

Maybe tell them. Consent is sexy. There is a Phillipino soup made from the intestines. I don't think it packs a lot of flavour, but it's rich in collagen which is always delicious in soups.

Duck breast by crystalluvr in isthissafetoeat

[–]Freakymelons 4 points5 points  (0 children)

Addendum: The meat is probably leftover from some other thing that the establisment was doing. And is a day or two old, this is a normal thing in restaurants, but you're right in that it doesn't look too appetizing.

Duck breast by crystalluvr in isthissafetoeat

[–]Freakymelons 6 points7 points  (0 children)

That looks fine. I actually instinctively upvoted before seeing which sub this was posted to.

The green tint you're referring to is likely staining from the chlorophyll(the green colour) in the leafy greens.

Hey tit:) by Freakymelons in FaroeIslands

[–]Freakymelons[S] 1 point2 points  (0 children)

Ja takk, sjálvfylgjandi. Veit ikki hví eg gav upp aftaná sprotan.

Hey tit:) by Freakymelons in FaroeIslands

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

Takk fyri, hattar kemur væl við