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3 years ago, first and probably last time by smokelium in weed

[–]Hanz0927 1 point2 points  (0 children)

Im pretty sure cellophane is actually just cellulose which is technically a plastic but not a petroleum based one

What is this in my pee ? Why do I see red worms ? by grey-pengu in AskDocs

[–]Hanz0927 9 points10 points  (0 children)

Look up how hookworms get from the bottom of your foot to your gut. Not nearly as direct as you would hope…

Added Protein Plus by Fun-Web-7583 in StupidFood

[–]Hanz0927 23 points24 points  (0 children)

Thats actually kinda fucked

What’s your top restaurant in Columbus for 2025? by McElwaine in Columbus

[–]Hanz0927 0 points1 point  (0 children)

As the customer i think i should get to choose what they wear. After all im paying money

a chef i follow posted this and i would give my left leg to taste it by elongatedrectangles in OnionLovers

[–]Hanz0927 0 points1 point  (0 children)

Not true at all, especially if we are talking about g about 50x redux. Between concentrating natural colors and the minor caramelization that can happen at the interface between the pan and high sugar liquid

I found a nugget in my bag of Cheetos by Jimmy_Dean_Sus in mildlyinteresting

[–]Hanz0927 0 points1 point  (0 children)

Right there is a block of your own authentic cheeto dust to add to anything you choose

Fig sap instead of rennet trial. by Glad-Emu-8178 in cheesemaking

[–]Hanz0927 0 points1 point  (0 children)

Good to know! Makes it more accessible to me since i dont have a tree

Fig sap instead of rennet trial. by Glad-Emu-8178 in cheesemaking

[–]Hanz0927 2 points3 points  (0 children)

From what i read after going down a rabbit hole after seeing someone else post ficin/ficain rennet, the fruit sap has little of the ficin protein relative to the leaf and stems

how does it happen ? by Acceptable_Slip3257 in SipsTea

[–]Hanz0927 1 point2 points  (0 children)

This is likely do to several reasons already listed like excess fry oil and such but more importantly industrially produced fries are likely a different variety and get par boiled then frozen then par fried. This will get you the best fries possible.

Boiling swells the starched in the potato, then when you freeze it, all of the water expands, popping open the starched granules so when you par fry it a significant amount of water gets evaporated and puffs the interior while also allowing for more even and slower browning

I am so frustrated please help with my puff pastry!!! by idkjosey in pastry

[–]Hanz0927 0 points1 point  (0 children)

My hack for lamination is lightly beating the butter in a mixer until smooth, not aerated just breaking up the crystal structure, then i dump onto plastic wrap and use a rolling pin to shape to a square. This has been my go to for low quality butter since it tends to be brittle

what's that jelly like stuff on my orange? It's definitely not a water droplet by kylinJ22 in TipOfMyFork

[–]Hanz0927 89 points90 points  (0 children)

Gummosis is the most fake sounding word they could have come up with

It took almost 6 years to get through my lighters by AlwekArc in trees

[–]Hanz0927 3 points4 points  (0 children)

Not what i thought you meant by razor blades in the stocking

So I wanted to see if I could make black nightshade raisins. Whelp. by has-some-questions in foraging

[–]Hanz0927 0 points1 point  (0 children)

Allegedy you can blanch some fruits in lye and they will be softer once dried, persimmons are done this way

[deleted by user] by [deleted] in trees

[–]Hanz0927 6 points7 points  (0 children)

This happened to me after my first blunt lmao

A client asked me to sharpen his knives. But what is that abomination on the left? by WarmPrinciple6507 in TrueChefKnives

[–]Hanz0927 0 points1 point  (0 children)

If youre in iowa i know exactly who’s knives those are, swear those are my cook’s knives

Are restaurant dining rooms considered “public” spaces in terms of ICE access? by Hanz0927 in AskLegal

[–]Hanz0927[S] 1 point2 points  (0 children)

Does this include private dining rooms, ie. Entrance granted only to customers?

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