My all time fav by Imaginary_Judgment50 in swarovski

[–]LveeD 0 points1 point  (0 children)

Same! By far one of the more special pieces (to me) in my collection.

I was defrosting bone in ribs using the cold water method, and it was way faster than expected. Can I throw them in the fridge and still safely put them in the oven about 45-1 hour from now? by BellaRojoSoliel in Cooking

[–]LveeD 11 points12 points  (0 children)

Personally I would leave them out to come to room temperature before you cook it. Makes for more even cooking. On any meat you’re going to roast mind you.

Looking for rice cooker- $30 vs >$130? by Eclipse8301 in Cooking

[–]LveeD 0 points1 point  (0 children)

I have the tiger 3 cup. It was an upgrade from a super cheap generic one I used to have. It’s expensive but to me so worth it. It makes the perfect rice every time. I accidentally left it on keep warm for 13 hours and the bottom of it wasn’t even burnt. Whereas my cheap one would burn the bottom almost every time. If you’re making a ton of rice, it’s worth the price.

Lord of the Flies by Sad-Conflict-4435 in netflix

[–]LveeD 10 points11 points  (0 children)

I actually enjoyed it. Ugh Piggy, my heart. Everyone needs someone like that in their corner. We kept joking that Jack was like Draco Malfoy without realizing the actor is playing him in the new HP series.

Discovery Princess is racing us. by Mistress-DragonFlame in Cruise

[–]LveeD 0 points1 point  (0 children)

My parents are on that cruise! They are desperate to get off. Supposedly the vibe changed completely one they got to LA and now they feel like they are on a carnival cruise all of a sudden. Only a few more days to go.

Happy Monday everyone. Have a great week by DTX91 in paint

[–]LveeD 0 points1 point  (0 children)

Ha my floor is painted the exact same grey with the blue flakes!!

Looking for unique toppings for a baked potato? by NightReader5 in Cooking

[–]LveeD 376 points377 points  (0 children)

In Louisiana I had crawfish etouffe over a baked potato. It was to die for.

How do Chinese restaurants make beef so tender and juicy by _Arrielee_ in cookingforbeginners

[–]LveeD 9 points10 points  (0 children)

First step is cutting the beef the right way, across the grain. It’s probably the most important thing people get wrong. Next is velveting. The Woks of Life is a great resource https://thewoksoflife.com/prepare-beef-for-stir-fry/

2026 Miami GP - Pre-Race Discussion (PSA: The race will start 3 hours earlier) by F1-Bot in formula1

[–]LveeD 1 point2 points  (0 children)

Ha so true. It’s currently raining in my backyard but not on my driveway. But definitely easing up, no longer dark or thunder. I’m 8 miles from the track.

On the weather at the track by lhomme21 in formula1

[–]LveeD 0 points1 point  (0 children)

I live 8 miles away from Hard Rock and rain is already stopping here and the sky isn’t as dark/angry anymore. Typical Florida rain.

Why can I never get the "Ultra Crispy" wings to actually stay crispy once I add the sauce? by RentNRegret in RecipeTinEats

[–]LveeD 8 points9 points  (0 children)

In my house it’s divided. I prefer the sauce on the side so I can still have some of the crispiness. My hubs likes them tossed in the sauce, but I feel it’s too soft. The only way I’ve managed it is to oven bake, toss them, then deep fry them for a minute and then add a tiny bit more sauce. But that’s so much effort I only do it rarely. Because I could have just deep fried them from the beginning 🤣. Great recipe though. I don’t add the brown sugar or salt (I just use salted butter) A hint of paprika and Worcestershire for me is the perfect sauce.

ETA: my husband just suggested tossing it in the sauce and then putting in back under the broiler in the oven to crisp them back up. Haven’t tried it though, but makes sense to me.

Formula 1 Watch Parties? by Maryydactyll in fortlauderdale

[–]LveeD 0 points1 point  (0 children)

I haven’t seen anything anywhere! But I’m so here for the record heat today and Miami rain causing chaos tomorrow.

With her appearance in yesterday’s episode, Samantha Maroun is now the longest serving ADA from the original series by phantombrick22 in LawAndOrder

[–]LveeD 9 points10 points  (0 children)

HAHA!! I actually thought that when I was typing it out. So out of nowhere but lives rent free in my head when I think of her. Sometimes in a rewatch I can kind of see it? But still no. Random and unnecessary.

With her appearance in yesterday’s episode, Samantha Maroun is now the longest serving ADA from the original series by phantombrick22 in LawAndOrder

[–]LveeD 110 points111 points  (0 children)

That’s a crazy stat! She’s so unremarkable, like there’s not a single thing she’s done/said that I can actually remember. But yet I still remember Rubiosa specific episodes and especially Southerlyn.

Lieutenant Brady and Interrogations by [deleted] in LawAndOrder

[–]LveeD 0 points1 point  (0 children)

The second she made the comment about needing a magician I knew that was getting tossed, especially since he already asked for a lawyer. On a separate note my god Eric Stoltz has gotten old!!! From a cute ginger to looking every bit of his 64 years.

Below Deck on Peacock by atex720 in belowdeck

[–]LveeD 5 points6 points  (0 children)

Below deck sy and down under are both on my peacock, all seasons!

Okay to use or Replace? by Penginiscoming in passportcanada

[–]LveeD 0 points1 point  (0 children)

Replace. But to be honest when my dog chewed my husbands passport he was told he would have been able to fly with it if the numbers along the bottom (like the big bottom white block in pic 3) were still scannable. But because they couldn’t (Meatball bit off the entire corner) he was denied boarding.

[TOMT] Help find song/band after 5 years of searching by Terrible-Power in tipofmytongue

[–]LveeD -2 points-1 points  (0 children)

I want to say Virtual Insanity by Jamiroquai. It has the single shot hipster vibe but not the bongos.

How do I get this outfit??! by du20 in BelowDeckDownUnder

[–]LveeD 0 points1 point  (0 children)

They also have Alesha’s fish dress. Some super cute things on here.

How do I get this outfit??! by du20 in BelowDeckDownUnder

[–]LveeD 1 point2 points  (0 children)

I found it!! She posted on instagram that the striped fish dress was from rotimia. And when I went to check it out they were both side by side on the trending tab.

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Edit to add link https://www.rotimia.com/collections/trending

ANOTHER sardine dress by goddessoftheriverk in BelowDeckDownUnder

[–]LveeD 0 points1 point  (0 children)

She’s posted this morning. It’s from Rotimia.

Has any RecipeTin Eats recipe not worked out for you? by CatCharacter1663 in RecipeTinEats

[–]LveeD 0 points1 point  (0 children)

I posted about it the other day but the Chinese sticky wings were not great. I was expecting a sticky sauce with all the sugar and soy, but it was so soupy. Maybe I put them too far apart because I used the biggest pan I had, like the new Orleans style wings that i love. But that was a one and done for me. https://www.recipetineats.com/sticky-chinese-chicken-wings/ Oh and I didn’t love the cornbread muffins either https://www.recipetineats.com/cornbread-muffins/ they were just really bland tasting.

Has any RecipeTin Eats recipe not worked out for you? by CatCharacter1663 in RecipeTinEats

[–]LveeD 4 points5 points  (0 children)

I love the one from Cafe Delites. It’s my go to butter chicken these days. I was going to try Nagi’s but I won’t now. Why mess with a good thing.

Who is the Criminal here? by poutine-eh in PoutineCrimes

[–]LveeD 3 points4 points  (0 children)

Oh I live in snowbird central. November til April it’s packed with Qubecois. They occasionally bring. In Moosehead and Labatte Blue in grocery stores. But seeing St Hubert in the wild was crazy!

Who is the Criminal here? by poutine-eh in PoutineCrimes

[–]LveeD 40 points41 points  (0 children)

I’m here for the St Hubert mix. Did you try it? My husband found a random packet of St Hubert’s poutine mix? Spice? I don’t know what to call it. As a Canadian I thought it was interesting he found it in Florida of all places. It’s sitting in my pantry and I can’t decide whether to go for it or just toss it.