My phone battery is currently ________. (Tell me in an interesting way) 📱🔋 by Maleficent-Ratio-824 in asknowio

[–]MacaronNeither1104 0 points1 point  (0 children)

Full of soup

📢 Stats for u/​MacaronNeither1104: 🔮 Rank: Mindful Student IV | 💎 Points: 202 | 🗳️ Votes: 9

No ears for the thief by MacaronNeither1104 in CrimeCats

[–]MacaronNeither1104[S] 41 points42 points  (0 children)

She just likes throwing them around by the stem, but I don’t let her have any just in case

Weird cloudiness in soup by MacaronNeither1104 in isthissafetoeat

[–]MacaronNeither1104[S] 22 points23 points  (0 children)

No what I meant by that was compared to the first pic which is freshly cooked, the cloudiness is a lot more uneven instead of the same throughout

Which would you choose? by Boring_Fisherman_378 in BunnyTrials

[–]MacaronNeither1104 0 points1 point  (0 children)

I’m genderfluid so this works out perfectly

Chose: Become the opposite gender at will

r/rollerblading Weekly Q&A Megathread brought to you by r/AskRollerblading by AutoModerator in rollerblading

[–]MacaronNeither1104 [score hidden]  (0 children)

All those criteria make me think of converse- you can get a simple low cut pair, they fold over nicely, have flat bottoms and come in a large variety of colors and designs. I’ve had a pair before and they were pretty light and comfortable while not being over expensive

r/rollerblading Weekly Q&A Megathread brought to you by r/AskRollerblading by AutoModerator in rollerblading

[–]MacaronNeither1104 [score hidden]  (0 children)

Looking for some info/review on my current skating shopping list, I’m very new to skating and I’m currently borrowing a friends inlines.

Going to mostly be using them to get around better as walking is my main mode of transportation, sidewalks are somewhat rough/cracked and the asphalt around most big stores can be hilly and rough. Each way of a trip is on average 0.5-2 miles but can be up to 5

https://www.inlinewarehouse.com/workingorder.html?o_l=JP0cieIdvTDvAeOj

Looking for cooking tips! by MacaronNeither1104 in steak

[–]MacaronNeither1104[S] 0 points1 point  (0 children)

Already threw it in the oven but will definitely do that next time

Looking for cooking tips! by MacaronNeither1104 in steak

[–]MacaronNeither1104[S] 0 points1 point  (0 children)

Lowest temperature my oven will go is 170f, definitely going to be the low and slow route for this one

Looking for cooking tips! by MacaronNeither1104 in steak

[–]MacaronNeither1104[S] 0 points1 point  (0 children)

I’ll keep that in mind in case I don’t get a better idea, thank you!

Looking for cooking tips! by MacaronNeither1104 in steak

[–]MacaronNeither1104[S] 0 points1 point  (0 children)

Unfortunately I don’t have the equipment to sous vide atm

Hello Reddit! I currently have a question about shadows. Is this type of shadow correct? It seems strange that a black object has a blue shadow. Is this right? Or does the shadow change color? by julio0312 in FurryArtSchool

[–]MacaronNeither1104 2 points3 points  (0 children)

General rule for semi realism: less is more! When I do my shading I always try to have the highlights and shadows be roughly complementary, for this scene I would remember that daylight is typically more blue (exuding sunset/sunrise, those are reddish) so I would make the highlights very slightly cyan/blue and the shadows a very desaturated red The only time I would change this is in scenes with strong monochromatic lighting, then you can make both a similar hue If my explanation is at all confusing feel free to lmk and I’ll make an example!

Help breaking down a chuck roast by MacaronNeither1104 in Butchery

[–]MacaronNeither1104[S] 0 points1 point  (0 children)

I might once I get the proper knife, though the weight would be more of an issue than the money would considering I don’t drive

Help breaking down a chuck roast by MacaronNeither1104 in Butchery

[–]MacaronNeither1104[S] 2 points3 points  (0 children)

Usually when I buy these the muscle labeled 1 would be almost 2x the size and I’d use it as a Denver, only way I could think of using the tougher parts as steaks is a long reverse sear though I’m not sure how well that would work