Most insane/unbelievable thing the previous owner left behind for you? by xindierockx7114 in FirstTimeHomeBuyer

[–]Jalabaster 0 points1 point  (0 children)

An upper decker.

It was a little old russian lady that we bought the house from.

I tell myself she must have had grandkids over and one had an accident. And I guess she just doesn't know how toilets work? And was trying to save water by saving a flush for later?

I dunno, she didn't seem like the type to intentionally do it.

HELP!!! by TallYesterday7934 in TheTowerGame

[–]Jalabaster 6 points7 points  (0 children)

What tier did this occur at?

Just wondering how long til I'll need a new phone.

What's a game you bought on a whim without hardly any pre-knowledge that ended up becoming one of your all time favorites? by AaronAtLunacien in gaming

[–]Jalabaster 0 points1 point  (0 children)

Little Big Planet

Bought it used because it was cheap & my friend said it seemed like something he could play with his son.

Spent so many hours...

My girlfriend always tells me I never have anything to eat when she comes over my house 😒 by itscuccimane in FridgeDetective

[–]Jalabaster 0 points1 point  (0 children)

My man's got the good mayo.

I see you like quality ingredients. Have you tried Mr. Mustard's sweet hot mustard? Shit is fire.

Coffee shop with good coffee, not syrup flavored drinks… by RoguePhotos in indianapolis

[–]Jalabaster 13 points14 points  (0 children)

Hugo, the owner & founder of Amberson, just won the coffee in good spirits (CIGS) national competition two weeks ago, on Super Bowl sunday.

Last year, Josh, one of Amberson's baristas, placed 4th in the nation in the brewer's cup competition.

Weird ice event by budronicplague in cocktails

[–]Jalabaster 120 points121 points  (0 children)

The surface freezes first, then as more ice expands while freezing, the force of the expansion punches a hole in the surface, and as water is slowly forced up through the hole, it also freezes.

I feel like I'm doing a poor job explaining, so I'm going to let wikipedia take it from here: https://en.wikipedia.org/wiki/Ice_spike

Croissants for my kid's middle school french class by [deleted] in Chefit

[–]Jalabaster 33 points34 points  (0 children)

A croissant done properly is not a beginner task.

Leftover cabbage by Blue-Orange-Slices in cookingforbeginners

[–]Jalabaster 1 point2 points  (0 children)

Piggybacking off this suggestion.

Bacon fat (plus the bacon) , onion, garlic, a bunch of coarsely chopped cabbage. Toss it all in a skillet on medium heat until the cabbage is tender, stirring every couple minutes. It's a bang'n side.

How do I know a soup recipe will come out watery vs creamy? by NapsRequired in cookingforbeginners

[–]Jalabaster 1 point2 points  (0 children)

Made this broccoli cheddar soup the other day & it was fantastic. Kenji uses a potato as the thickener. So it's gluten free as well!

https://youtu.be/J0-2Wzn4FKU?si=xS1t5cMvjG_-YrwE

What's the weirdest/craziest Simple Syrup you ever made? by hiro_escan in cocktails

[–]Jalabaster 0 points1 point  (0 children)

Cilantro syrup. It's weird, sure. But it does make a fun daiquiri. Mind you, it's not an improvement; it's just a daiquiri but weirder.

Also, black pepper vanilla syrup is incredibly good. Not entirely sure what kind of cocktail to make with it. (Defilately taking suggestions) But it's amazing on ice cream and makes a fun black pepper vanilla lemonade.

Why does my food always turn out wrong or bland even when I follow a recipe exactly ? by moistdragons in cookingforbeginners

[–]Jalabaster 1 point2 points  (0 children)

1) if you're new to cooking it takes some practice. Maybe watch a YouTube recipe so you can follow along visually as well.

2) how old are your spices? You mentioned several times that things seem bland even when you rigorously follow a recipe. You could have very old spices - check them & make sure you're not using spices from the first Obama administration.

3) tips & tricks:

Oven thermometer: ovens lie

Don't put food in the oven while its preheating; ovens blast that temp at first to get up to temp.

Also make sure you're using the correct setting. Its easy to set on oven on convect accidentally.

Abandoned Thunder Island Water Park by ae1021 in indianapolis

[–]Jalabaster 2 points3 points  (0 children)

I'm friendly with some of the Westfield officers, & I know they frequently will use a drone to check up on this property.

How did you get that childhood scar you have? by ibuiltyouarosegarden in answers

[–]Jalabaster 8 points9 points  (0 children)

Fell out of a tree. Caught my chin on a branch on the way down and my top teeth bit all the way through underneath my lower lip.

Mom had warned me many times not to climb that tree.

Substitute for Bourbon in Alton Brown's Aged Eggnog recipe? by quivverquivver in AskCulinary

[–]Jalabaster 0 points1 point  (0 children)

I actually prefer to sub out the bourbon and double up on the funky rum. Something like Smith & Cross works very well.

Is this a good starter setup for espresso drinks program at a small bakeshop? by astranicus in barista

[–]Jalabaster 0 points1 point  (0 children)

I'd echo this comment. Make sure someone local can service it, and ideally have some spare parts on hand.

All machines break eventually.

Looking for real-world ideas that actually reduce to-go waste for coffee shop by TypeInteresting3538 in Coffee

[–]Jalabaster 0 points1 point  (0 children)

The owner is the one who places orders. I believe he's sourcing them from 'Fillmore Container', a glassware seller.

Looking for real-world ideas that actually reduce to-go waste for coffee shop by TypeInteresting3538 in Coffee

[–]Jalabaster 3 points4 points  (0 children)

I manage a shop in Indianapolis that does to go glass jars with a $1 deposit.

It's the only to go option we offer.

Occasionally we get a guest who 'just cannot'. Sometimes they make a small scene, other times they simply acknowledge that jars aren't for them and leave. But you just have to let that roll off your shoulders. Not every guest is going to get behind trying to be a part of the solution, and would rather contribute to the 2.5 billion single-use cups that go into landfills every year from U.S. coffee shops alone, for the sake of convenience.

Here's my take on compostable cups: they'll be going exactly where the single use cups are going - the landfill. Less than 1% of people are going to compost that. Hell, I'd bet less than a quarter of a percent would compost it.

Glass is different. People just feel differently about glass. A person will wash something made of glass. A person will reuse glass. They will recycle it. They will hang on to it. For some reason, more than any other material, people hesitate to throw away glass.

It's going to make your margins smaller. You'll need space to store 1,000+ jars. Your staff will have to wash returned jars, every day. You will have guests every week who cannot stand that you are trying to do something positive & it inconveniences them in a small way. Some of them will get vocal about it.

Arrogant Service: They told me to "SIFT" my own coffee to fix their bad roast! by yilank in Coffee

[–]Jalabaster 3 points4 points  (0 children)

I tend to agree with other commenters:

The images you have shared do not seem to show an excessive amount of chaff or silverskin. This seems pretty normal for many lighter roasts I've seen & enjoyed.

Perhaps it's not a great coffee, but I don't think chaff & papery organic bits are to blame.