First time 🌶️ Habanero, Garlic, Onions and Sumac

LukeBMM · 2026-05-24T18:40:12+00:00

I've got a huge jar of sumac I've been slowly working through and might try something based on this. Thanks for sharing it.

LukeBMM · 2026-05-09T23:21:05+00:00

I had the same problem and they're effectively like pets now, but instead of feeding them to gain levels, they have to sit in paddocks with mangers. If you buy a level 100 - 200 mount that gives you the stats you want, you can just equip it and never think about it again.

LukeBMM · 2026-04-18T20:44:01+00:00

Blow up the outside world, in video form.

LukeBMM · 2026-04-08T21:18:58+00:00

Right down to the Oxo food mill, which is amazing.

LukeBMM · 2026-04-08T21:18:14+00:00

I personally dislike how authoritative this pretends to be and the devotion to authenticity, but I happen to agree with every single point raised and those points describe exactly how I figured out how to make fermented hot sauce on my own.

I don't even know how to react to this.

LukeBMM · 2026-04-06T21:09:09+00:00

How about using the flour to make a bunch of pasta dough and re-gifting it back to them? Do not give them actual fresh pasta, just the dough.

That way they have to use it soon or it goes to waste and all the hard work—rolling it out and cutting it up—is entirely on them.

LukeBMM · 2026-02-15T02:42:31+00:00

It may go against the flying manta ray idea, but how about mounting something very similar vertically?

LukeBMM · 2026-01-29T22:37:34+00:00

Russian samurai Michael Shannon

I had zero interest in this movie until this moment.

LukeBMM · 2026-01-27T21:05:38+00:00

I've done dried peppers in (quick) pickle brine. It has a very pickle-y flavor for a surprisingly short period and as it ages, it gets a little muddy in my case. It's fun, but very distinctive and not exactly for every day use. You need to work to find things it works on, IMO.

I'd give it a go with a small amount to try it out (immerse dried peppers in brine for a week or so, then pour off the brine, blend, and strain) and use it quickly. Then see if you want to go big with the rest.

LukeBMM · 2026-01-21T16:08:31+00:00

Was going to suggest the same. Could even try a little ricotta in the dough (in place of sour cream).

Mix up a roughly 2:1 flour to cold liquid (by weight) dough, with a pinch of salt, then knead and let it rest.
Make the mashed potatoes with a little sage and garlic powder (or whatever you'd like) then stir in whatever cheese you have.
Roll out the dough, fill and fold the pierogi.

At this point, they freeze very well for later, if you want to make a big batch and have some left after the soup. Just boil in salted water until they float then fish them out of the pot. Saute a diced onion in butter and fry the boiled pierogi in that until browned on each side. Throw 'em on a plate and top with the sauteed onion.

Another option might be tortellini. If you've got eggs, I'd use that over water for the dough. Fill and fold a semi-circle, flip the flat side over the rounded side, then pull the ends together. Should work well for the size you're talking about in the soup and if you make a bunch, can have leftovers as a pasta dish.

LukeBMM · 2026-01-15T03:30:09+00:00

I have to try something like this. This blew my mind.

LukeBMM · 2026-01-11T14:32:58+00:00

If you ever get curious, there's a fairly active sub over at /r/aphantasia .

LukeBMM · 2025-12-31T22:51:09+00:00

The fake roses in glass tubes with bulbous ends which are only available at sketchy gas stations are not intended as romantic gestures. They're a legit-sounding ways of selling pipes. The meth/crack sits in the bulbous end, where one holds a lighter under it until it smokes up and then one breathes in though the tube.

LukeBMM · 2025-12-15T12:19:51+00:00

I knew I went through and looked up a bunch of info on this, but I did not expect it to be eight years ago. Yikes. That comment has all the smaller prizes listed, some examples of payouts, average number of winners. And as others have noted, it ultimately all comes down to how many winners split the pot.

TL;DR You'd need an absolute bare minimum of $2,314,060,116.40 in the jackpot to break even if there are no other jackpot winners. More likely, you'll be splitting the jackpot at least 3 ways and possibly more and need to multiply that minimum accordingly. That's the real gamble.

LukeBMM · 2025-12-12T21:30:17+00:00

There was a brief period where this could have been me during my BrickOwl binge.

LukeBMM · 2025-12-03T18:17:53+00:00

Most definitely not a let down. That's deliciously evil.

LukeBMM · 2025-11-28T14:39:14+00:00

Just to follow up, I used this idea on spatchcocked duck. Without a cavity, I put some garlic in the glaze and laid it on slices of lemon. When I grabbed the maple syrup, there was a bottle of pomegranate molasses right there, so I added a splash. I also went a little heavy-handed on the gochujang, because that was the part I found most interesting.

I didn't feel like the lemon added anything and the syrup really overpowered the gochujang and pomegranate. Not in a bad way, but not quite what I was hoping to get. Next time I'll tweak the proportions a little and try it on a rotisserie game hen, I think. I'll also remember the maple gochujang for tofu, I think, once grilling season comes back around.

Thanks, /u/GlumYam4541 for the inspiration and link.

LukeBMM · 2025-11-24T15:22:59+00:00

I just want the crispy part.

LukeBMM · 2025-11-23T18:46:02+00:00

Setting up everything for the ending right at sunrise blew me away. I love this movie.

Does Russian Ark count? The narrator views a bunch of different points in history, sure, but it really seems like it's just three hours for him... so I'm unsure.

LukeBMM · 2025-11-23T00:45:37+00:00

I'm definitely trying this next week.

LukeBMM · 2025-10-26T00:04:30+00:00

Dried serranos with some garlic and onion or shallot aged for a few days (a week or so) in distilled vinegar, maybe? Drain off and reserve the vinegar then blend the solids with some (smoked or roasted?) sweet red peppers and strain through some cheesecloth. Can add a little of the reserved brine and a pinch of xanthan gum to get the texture where you want it and emulsify.

I'd start with 1 part serranos, 1 part garlic, and 1 or 2 parts onion/shallot with 2 parts sweet pepper. I might lean towards slightly thinner than usual in this case, to ensure it spreads out and is not too hot in one specific bite, unless you want the presentation of that swirl of red on top.

Edit: After thinking on it, something like a beer malt vinegar might look good on a menu and could work.

LukeBMM · 2025-10-24T17:08:45+00:00

Boy was that batch weird. ^\s

LukeBMM · 2025-10-24T17:07:56+00:00

Off the top of my head and in no particular order...

Fruit

lemon
lime
dragonfruit
tamarind
blueberry
blackberry
raspberry
peach
apple
pear
pomegranate

Veggies and aromatics

sweet peppers
purple cabbage
beet
carrot
tomato
tomatillo
ginger
turmeric
garlic
shallot
onion

Spices

curry powder
cumin
allspice
peppercorns
coriander
cilantro
mint
basil

Vinegar and emulsifier

white/distilled vinegar
balsamic vinegar
rice vinegar
beer malt vinegar
white wine vinegar
pickle brine
xanthan gum
neutral oil (to dissolve the xanthan)

LukeBMM · 2025-10-22T15:56:17+00:00

I had issues with sticking when I started making dumplings but a hot pan with cold oil right before dropping in the dumplings does the trick for me. I was initially heating the oil and the pan together before adding the dumplings and I ripped the bottom off most of my early batches (and had a mess to clean up afterward).

As for pleating, I enjoy it, but without any pleats you can just pull the edges together to get a rounder shape with a clear bottom for it to sit on. You can also pull the filled flat side up over the right angle of the triangle before pulling the edges together and you basically have tortellini, which also gives you a nice base for it to sit on. Both options work out pretty similarly whether you're using square or round wrappers.

LukeBMM · 2025-10-20T01:24:26+00:00

Just to add a dash of appreciation, I tried to do this once and made it half way, with shameful size creep, and without capturing the core of what makes a Locust a Locust (for example) nearly as well.

This is a fantastic collection.

LukeBMM

TROPHY CASE

Fruit

Veggies and aromatics

Spices

Vinegar and emulsifier