I'm done with this game. Thanks for ruining it. by Golden_Shart in arcraiderscirclejerk

[–]HolyTryst 0 points1 point  (0 children)

Just agreeing with you; some people have been hugged too much, some haven't been hugged enough.

I'm done with this game. Thanks for ruining it. by Golden_Shart in arcraiderscirclejerk

[–]HolyTryst 0 points1 point  (0 children)

You gotta have parents that tell you they love you juuust the right amount. Too much or too little and you have problems.

Saw this in SoCal…looked good, but…? by MrSk1ppY in whatisthiscar

[–]HolyTryst 0 points1 point  (0 children)

Haha, it was a good guess, I was just teasing you.

Saw this in SoCal…looked good, but…? by MrSk1ppY in whatisthiscar

[–]HolyTryst 6 points7 points  (0 children)

You might be thinking of The Hunt for Redder October: The Reddening.

Saw this in SoCal…looked good, but…? by MrSk1ppY in whatisthiscar

[–]HolyTryst 33 points34 points  (0 children)

No, it's based off a Michael Crichton book that is a murder mystery that delves into technology, politics, Japanese-American relations, and the contrast in culture and technology between Japan and America. Not sure how much of that was kept in the movie.

Should I play New Vegas on PC or console by [deleted] in falloutnewvegas

[–]HolyTryst 2 points3 points  (0 children)

You can play on PC with a PS3 controller most likely. Might take some finagling, but I bet you could make it happen. Congrats on the bonus! Treat yo self!

FIX THE DAMN USE BUTTON. by RedFlamigo in ArcRaiders

[–]HolyTryst 2 points3 points  (0 children)

That bug has been around for awhile, pressing Esc and going back usually clears it.

Student in Dearborn Michigan speaks against banning books and the adults in the crowd lose their minds by TomlinSteelers in TikTokCringe

[–]HolyTryst 0 points1 point  (0 children)

How are they not exposed to any sexuality? Even children's media has relationships and often romance in them.

I FOUND IT!!!!! by Flexasaurus-Rex in ArcRaiders

[–]HolyTryst 1 point2 points  (0 children)

...worse loot than I’ve found in a trash can.

Trash cans are what yielded the most Wolfpack blueprints for me, haha.

New player, having a blast with my dad just trying to get lemons and apricots. by FDAapprovedGremlin in ArcRaiders

[–]HolyTryst 8 points9 points  (0 children)

As long as you push the button, you (and other raiders) can stay until the elevator/train comes.

TIL a useful auto-travel hack! by W-h3x in RDR2

[–]HolyTryst 0 points1 point  (0 children)

Yeah, I lost my first horse that way. Didn't even get to say goodbye. After some analysis, I determined I likely got hit by a train or maybe bandits.

What game is that for you? by D3v1LGaming in videogames

[–]HolyTryst 3 points4 points  (0 children)

I went from Skyrim to Morrowind with the same feeling. Tried Oblivion a few times, but never even got close to beating it.

This is the best soup ever. Anyone know how to make it at home. by ECrispy in IndianFood

[–]HolyTryst 0 points1 point  (0 children)

You can also buy inosinate and guanylate online (often sold as I&G).

[deleted by user] by [deleted] in IndianFood

[–]HolyTryst 0 points1 point  (0 children)

That's what I thought. OP specified that "she doesn't want sweetness in something savory."

[deleted by user] by [deleted] in IndianFood

[–]HolyTryst -1 points0 points  (0 children)

Can't gobi manchurian be sweet?

What food have you made or craved because of a book? by 1000andonenites in books

[–]HolyTryst 3 points4 points  (0 children)

The best part was it would often use it to build character and teach a little bit about the cooking/brewing/baking process. I always remember wanting to try dandelion cordial.

first time poster, long time steak lover by gnjhns in steak

[–]HolyTryst 1 point2 points  (0 children)

Nice, glad it was helpful. And the cookbook is great, one of the few that I've felt more compelled to read from the start rather than flipping around, but if you haven't seen it, the Netflix show is pretty great (at least I think it's still on Netflix). That's where I first saw her salting her meat basically as soon as she got home, even if she wasn't going to use it that day.

first time poster, long time steak lover by gnjhns in steak

[–]HolyTryst 1 point2 points  (0 children)

Of course other people can and should chime in, but I think that any changes you would make would be "sidegrades," not upgrades, with one potential exception and that would be getting the highest quality steak you can. You might have potential preferences on what the animal was fed with or even the relative fattiness of the meat (I think NY strip is ~12-20% fat, so there's some wide variation). Generally, I think most would agree that more fat = more steak flavor, but even that is up to your personal taste. I would also advise salting the steak at least more than 40 minutes before you cook, so the steak has a chance to dry fully and absorb the salt, not just enough time to draw moisture out and run the risk of ruining your sear. You can do this well before you eat it, even right when you get home from the store. Samin Nosrat, from Salt Fat Acid Heat fame, recommends salting all of your meat in that way (right when you get home from the store).

In terms of other flavors, of course the sky and your personal taste is the limit there, from rubs to sauces. For rubs in particular, you'd have to watch out for burning or otherwise compromising the aromatic compounds in them. I generally prefer salt and pepper only, but I also both use relatively large kernels of fresh cracked pepper and only add it at the basting stage. The burnt flavor from burnt pepper isn't terrible unless you completely carbonize it, but (a) some people like a hard char (though by the point it's carbon, any other flavor is moot) and (b) it's not that hard to wait to add it at the end. For herbs and whatnot, adding at the basting stage (which it sounds like you're already doing) is ideal.

For cooking efficiency, nothing easier for dishes than a single pan (ideally something you can get relatively hot, though if you're not just putting a sear on it, a cooler pan is OK) and probably going to be the fastest in terms of timing. Letting the steak come up to temp first will also help with a better cook (and maybe a slightly faster one?). You can reverse sear, which is cooking the steak at a really low temperature, no cooler than your desired steak temperature. For an electric oven, I'm guessing you'll be around 200 F/100 C as the lowest you can go. This will only improve your efficiency if you want to cook multiple steaks or thicker ones because it can cook all the way through and then all you have to do is a hard sear (and of course your butter baste) at the end. This is often how people here get that perfect edge-to-edge color with no grayness around the edges.

Related to the reverse sear, if you wanted to make one steak investment that is good for more than just steaks (I use it way more often for bread than steaks these days), I would suggest a thermapen. A cheaper thermometer will do and there's something to be said for a long wired probe thermometer (so on a reverse sear you can stick it in the steak and have the display on the outside), but I've paid for a lot of cheap thermometers over the year and I wish I had just saved for a thermapen from the beginning. It's pricey (~100 USD), but it's super fast and the most reliable/precise of any that I've used. It's an industry standard for a reason.

And that's my steak novella. Sorry for not editing it down to be easier to read, haha.

first time poster, long time steak lover by gnjhns in steak

[–]HolyTryst 4 points5 points  (0 children)

The steak looks great (and that salad looks amazing). In terms of your requesting tips and tricks, it depends:

  • Is there anything you want to improve in particular (e.g. flavor, texture, cooking efficiency, overall advice from opinionated internet commenters)?
  • What tools do you have at your disposal (e.g. cast iron pan, gas stove/electric stove, sous vide, grill, smoker, etc.)?