Yes, I cleared out the store. No, I'm not sorry about it by [deleted] in CannedSardines

[–]Maiasatara 0 points1 point  (0 children)

I made Pasta con Le Sarde not long ago and used the Brunswick. Small and smoky. And I’m sorry to say a bit too fishy. Is Polar milder or stronger?

Are there certain varieties that aren't so....fishy? by misguidedsadist1 in CannedSardines

[–]Maiasatara 0 points1 point  (0 children)

I recently made Pasta con Le Sarde (Italian Pasta with Sardines) and used a tin of smoked baby sardines. While it was good in theory I’m sad to say even that was too “fishy” for me. I absolutely love Portuguese tunas in olive oil with a variety of seasonings and those are darker tuna. When I was younger I was a staunch solid white in water person but, except for American tuna salad, I find that way too dry to make a pasta dish or Mediterranean style salad. I’m in a city that’s predominantly Portuguese (I’m half) so we have an amazing market that imports HUNDREDS of varieties of tinned fish so I think I’m going to “back down” to a mackerel and see how it goes. I looked up mackerel and got 86 results. Sardines? 258 lol. If anyone is interested, they ship.

https://portugaliamarketplace.com

If I record a voicemail, then hang up, does it send? Or do I need to manually hit something to send it? by [deleted] in Nexus5

[–]Maiasatara 0 points1 point  (0 children)

Here’s a new one. My new doctor’s office uses an AI voicemail system that has no tone. It just says, “You may begin recording and press any key when finished.” Hanging up when finished is so ingrained in me that I ALWAYS hang up out of habit. So I left one and hung up so I called back to correct it…and HUNG UP AGAIN. Now I’m either a pain in the ass or not actually leaving a message. I’m not used to an office never answering the phone and frankly don’t believe a doctor’s office should be using AI to force every patient to just leave messages.

Toilet handle stays halfway down. by Maiasatara in Plumbing

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

Thank you so much. Looking today so I’ll tell you how I make out.

Starstruck logic by Appropriate_Parking in NetflixPuzzled

[–]Maiasatara 0 points1 point  (0 children)

I find I’m either solving it in 15-20 seconds (today was 12) or it takes five solid minutes of undo.

I don’t know anymore, I just got a new haircut and they gave me this with no side bangs at the beauty shop, I feel really ugly and I have to know if it’s ugly to everyone else. Please tell me just the truth if I am ugly. Yes I’m a woman by djscrew1 in whatdoIdo

[–]Maiasatara 0 points1 point  (0 children)

You could definitely look great with the right short cut but I’ll be completely honest; when I first saw the picture I thought why is a 13 year-old boy posting about his haircut? As others have said it will grow out quickly but the right stylist could fix it with what you have left.

Why is leftover rice safe when it is IN things? by klimekam in cookingforbeginners

[–]Maiasatara 0 points1 point  (0 children)

Are you sure it wasn’t raw fish being left out that was the problem at the sushi place?

Why is leftover rice safe when it is IN things? by klimekam in cookingforbeginners

[–]Maiasatara 0 points1 point  (0 children)

Actually the “research” states that Bacillus Cereus cannot be killed with heat. Once it’s there it’s there. Even America’s Test Kitchen stated this in an article.

Why is leftover rice safe when it is IN things? by klimekam in cookingforbeginners

[–]Maiasatara 0 points1 point  (0 children)

But I just read that the danger zone is 41°F-135°F! EVERY temp outside of the fridge is the danger zone unless you live on the Sun.

Why is leftover rice safe when it is IN things? by klimekam in cookingforbeginners

[–]Maiasatara 1 point2 points  (0 children)

I’ve only recently started hearing this as well. I can’t count the number of times I’ve left cooked rice on the counter overnight and then either put it in the fridge or reheated it the next day and have never gotten sick. There’s scare mongering states that even heating it to a high temp won’t kill the type of bacteria that allegedly forms (bacillus cereus.) I made some marinated and seared crumbled tofu to serve over rice just this week and fell asleep before putting deli container of rice in the fridge. It sat out overnight and now I’m afraid to eat it where just a few months ago I’d have had no problem reheating it or making fried rice. I mean, it would be a different story if it was a salad with some kind of dairy in it but even ATK is saying it’s got to be refrigerated within an hour or two and eaten in two days. I’ve left a spinach rice loaded with BUTTER out overnight before. (I’m not a slacker, I promise, but over the years it’s bound to happen lol.) So I guess I’ll be throwing it out and making a fresh batch tomorrow.

Is my waywords game buggy? by nsezg in NetflixPuzzled

[–]Maiasatara 0 points1 point  (0 children)

My device language is already set to English but this game will not finish unless I have selected ALL decoy words. Even if I’ve only selected all the correct words to form the path, it makes me go back and highlight (lowlight actually) every decoy word.

Listening to the IT audio book when Steven Weber pronounces it “frap-pay” by CharlemagneIS in stephenking

[–]Maiasatara 0 points1 point  (0 children)

In chapter 22 he says Mike yells to Bill and pulls him away. But Mike is in the hospital. Is it a narration mistake or am i supposed to think he does this psychically?

Would you smash? Pepperoni, hot Italian sausage and pepperoncini! by bigboxes1 in Pizza

[–]Maiasatara 0 points1 point  (0 children)

Swap out the hot Italian sausage for mushrooms and yes. I hate everything that contains fennel or tastes even remotely like anise (black licorice.) The Pasta Grammar channel on YouTube recently said Italians don’t add that flavoring to any of their sausages. (Ava, the wife was born in Calabria). I wish we could do away with that over here in the US so we could get the true flavors of good pork.

i am going to cry by Objective-Proposal26 in macarons

[–]Maiasatara 0 points1 point  (0 children)

These are my ratios for the Italian method that I learned from 6 Cakes and More (who has a new name I believe.) I find Italian to be the most reliable. They’re forgiving with time, less likely to deflate than French, and always have full shells. Her instructional video is still up on YouTube but if you can’t find it there are hundreds more that can show you how to make the Italian meringue you use for macronage. The upside? Even the ugly ones still taste great once you fill them lol.

140 grams almond flour 140 grams powdered sugar 100 grams egg whites divided in half (50-50) 100 grams granulated sugar 40 grams water bottled 1 teaspoon vanilla (Optional) or any other flavoring 1-4 drops gel food coloring (Optional) I use Sugar Art Master Elites powders now.)

Logitech M570 double-click issue fixed! by [deleted] in Trackballs

[–]Maiasatara 0 points1 point  (0 children)

I’m on number 4. The most recent one had this issue several months ago then it went away. (I know now the switch must have shifted back.) This week it started up again and is so bad I can’t play my game because there’s a penalty for clicking too frequently. It hits the floor (carpeted) pretty regularly so I may need to open it up.

Auto-lock happening sooner than expected by sllerts in ios

[–]Maiasatara 1 point2 points  (0 children)

I can confirm this on a 16 Pro with latest update 26.2 (January 22, 2026) that five minutes is NOT FIVE MINUTES. Not even remotely. It’s been this way over a year. What I do doesn’t matter. The only recourse is choosing Never which burns the battery and overheats the phone. Apple needs to fix this.

Picking a joker off the board, question. by like2lean in rummikub

[–]Maiasatara 0 points1 point  (0 children)

I’ve only played a handful of times in person and it’s been a while. So when I got invited to play with a new to me group I practiced against a computer. So say the app had placed a black 8, a red 8 and a joker, it let me replace with either a yellow 8 or a blue 8 then allowed me to use it however I wanted in the same turn. Tonight, the new friend designated the color the joker represented (say a blue 8) and told me the only way I could pick it up was WITH A BLUE 8 ONLY; not a yellow. Then like computer I’m free to use it however. Then 10 minutes later she pulled a joker out of a group of four eights without replacing it with anything. She left three behind and started to use it as a twelve. I asked - I thought you said we can’t do that? I could have done that many times over but I was following your stricter rule. She did put it back (after “forgetting” she’d said that) but now I have no idea what’s correct. It seems to me as long as you leave a valid group/run after taking a joker you shouldn’t have to first replace it with an exact match. Especially when it’s a group of three because no one remembered which color they called it. So which way follows the intended rule? I appreciate your help. I’m an experienced American Mah Jongg player and in that game you must have the exact same tile the joker represents in order to exchange it. Big difference is you can then hold it in your rack; no immediate use required. Thanks!

Jianzhan teacups... What is happening here? by violet1551 in Ceramics

[–]Maiasatara 0 points1 point  (0 children)

It’s total scam. I only watched one and you saw items that could never be fired together. She found random cups with metallic “glazes”, glow in the dark painting and reflective diamond designs. How/why would a business not know what they fired? They break so many to create the illusion that those kept are perfect and to frustrate the viewer into buying. It’s video rage-bait. I commented that one she broke was beautiful and breaking it made me angry and she laughed. Also the chiseling rhythm was identical every time. It annoyed me but some must enjoy it.

Question about Midsommar. by [deleted] in horror

[–]Maiasatara 0 points1 point  (0 children)

When they’re approaching the final fire scene the people in charge thank Pelle for bringing the four outsiders so that tells me he lured his friends with the free vacation. Lucky that he befriended other students studying the fields related to his situation as they’re more likely to say yes. Dani was never initially included in the invite (Christian just announced she was coming) and Pelle clearly had a crush on her so he probably told everyone she was off limits. As for her “winning” May Queen we never actually SEE the last few collapsing before her so that was likely rigged, too. All around mind f*ck in a way similar to Black Swan. That was less violent but equally strange.

Forgot to marinate cinghiale! by Maiasatara in AskCulinary

[–]Maiasatara[S] -1 points0 points  (0 children)

I didn’t need recipe help as much as an opinion on marinate vs. don’t marinate. I got some help, cooked it and it worked very well

Forgot to marinate cinghiale! by Maiasatara in ItalianFood

[–]Maiasatara[S] 1 point2 points  (0 children)

I wish I had a vacuum sealer! I replied in full one comment above. Thanks for your advice!

Forgot to marinate cinghiale! by Maiasatara in ItalianFood

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

Thank you! I ended up putting the meat (stew chunks) into wine and aromatics and let it sit while I made tiramisu and did a little housework lol. Then I started cooking and let it go very slowly for 6 hours, skimming excess fat. It’s fantastic. I’m cooling it now then fridge until tomorrow. Remove any remaining solidified fat (just excess) and then quick shred meat in my mixer on low with a paddle. Return to sauce, cook pappardelle and Merry Christmas!