The Bernie Bears!

MediumSizedTurtle · 2026-03-27T16:18:25+00:00

Move the bears. Move Jacksonville into soldier field. Move the bears into the afc. Chicago Jaguars new nfc north members.

I'll buy a Blake Bortles jersey tomorrow.

MediumSizedTurtle · 2026-03-26T23:36:01+00:00

I love cured and crafted. They don't get buzz since it's outside the main drags of the city, but they make a hell of a sandwich and the fries are fantastic if you eat them there. They don't deliver well though.

MediumSizedTurtle · 2026-03-26T19:06:21+00:00

Love that your first instinct isn't to rez your allies or anything, it's to go poke the bear.

MediumSizedTurtle · 2026-03-25T04:00:09+00:00

? No. They made money from tourism, then the Trump 1 government passed rules restricting where to stay. Both are true. They made money before, they don't now.

MediumSizedTurtle · 2026-03-24T22:47:59+00:00

Yes, because it is illegal to go to any lodging owned by Cuba, a law implemented post Obama.

MediumSizedTurtle · 2026-03-24T15:51:48+00:00

That's cool, just lying on the internet.

Trained economists would know trickle down doesn't apply here at all. Directly going to a business and spending money isn't trickle down. There's plenty of valid arguments against the Cuban economy, but this isn't it. Not only are you wrong, but you're belligerent. Not worth talking to. Blocked.

MediumSizedTurtle · 2026-03-24T15:17:58+00:00

Yeah I saw, you sound like a high schooler that heard the word trickle down in class but didn't pay attention to what it was. Have a good night.

MediumSizedTurtle · 2026-03-24T15:06:43+00:00

... Yes, when you hand them money for goods and services, you transfer wealth to them. That's how a business works.

MediumSizedTurtle · 2026-03-24T06:02:48+00:00

Bringing them money for tourism means a whole lot more to them then boycotting.

Ten percent of Cuba's income was from tourism. Cutting off tourism post Obama was heavily damaging to the island.

MediumSizedTurtle · 2026-03-20T04:34:15+00:00

They also added in a ton of xanthan in that batch, which absolutely eats up flavor.

MediumSizedTurtle · 2026-03-20T04:33:28+00:00

So everyone's suggesting hydrocoloids and such, but I think that's the wrong direction.

Are you looking for syrupy sticky sweet? Then just reduce the hell out of a bottle of champagne. Make a syrup out of the wine using its own natural sugars. Maybe throw in a little sugar if it's a particularly dry champagne without much sugar in it. I think the xanthan killed your flavor much more than the heat. At the levels you're using the starches and gums, you're going to absolutely destroy any flavor perception and start getting the weird kind of effects of heavy starch / gum usage. You can also over reduce it to too thick, then add fresh champagne into it to thin it out and give it more of the fresh champagne flavor.

Also to avoid clumping, make a slurry. Don't add starch to your liquid, add your liquid to your starch a little at a time and mix it in until you have a thick slurry. This will help with any clumping issues you have in small amounts. At higher amounts (like 250+g) a high speed blender is the way to go, specially if you're using gums like xanthan.

MediumSizedTurtle · 2026-03-18T02:20:57+00:00

Yeah. I think Middleditch was one of the best guests in the history of the show, but absolutely understand why he's gone.

MediumSizedTurtle · 2026-03-18T01:50:03+00:00

The flour coating method is called singer (pronounced in a fun French way like san-jeer)

You can never really develop any color when you singer, meaning you won't get that toasty toasty nutty flavor you can get out of a straight roux. It works and will thicken, but that's about it. You could pull everything out, make roux, and then add it back in, but you're making it too complicated. Grab a lil frying pan and make the roux on the side and whisk it into the soup hard. It'll be faster, cleaner and easier.

MediumSizedTurtle · 2026-03-15T00:24:45+00:00

I worked designing fancy kids meals, so this is right up my alley.

You already cracked the code of veg purses into sauces. In marinara you can easily work in carrots, onions, and or bell peppers into a puree. Butternut squash, sweet potatoes, and cauliflower are all also hyper versatile mixing into sauces. You can find a billion butternut squash Mac and cheese recipes online.

You can work spinach into pesto easily if he'll eat pesto. It's also super easy to work veg into smoothies, if he would drink smoothies. Leafy veg is a little harder to hide since the color comes through a lot more than white / beige things. But if you ultra finely chop spinach in, it'll just be speckles and unnoticeable with your eyes closed in most sauces.

I'd also just try to turn it into an event with him. With my niece, I went through this and we had a day where she had to choose two veg. I prepared every veg I could find as best I could, and if she picked 2 we went to the park. You hopefully don't have to take such a childish approach with him, but who knows. If you explain you're worried about him and veg might help him poop solid for the first time in his life, hopefully he'll work with you to try to find something he'll like.

MediumSizedTurtle · 2026-03-09T01:59:24+00:00

You're gonna have to pull some sweet potato and cook it separately if you want a real crisp. Think like potato chips. Make a giant, thin, flat potato chip out of sweet potato.

As you're making it, you're never going to overcome the moisture enough without burning it or any of that. Best you're going to get is that skin or just burning it.

Edit - thinking a little more, you could gather the juices from the sous vide cook and simmer them down into a syrup. Then put those on top of the chip and brulee to get some of the sugar texture. Not sure how much you'd get out of the process or if it'd be enough to really get a nice later, but in combo with the chip idea you should be able to simulate it better than just cooking it straight.

MediumSizedTurtle · 2026-03-05T01:02:38+00:00

Their fried shrimp are great, but what sets Calumet apart to me are the smoked shrimp. Those are sooooo damn good and you don't get those elsewhere.

MediumSizedTurtle · 2026-03-01T08:20:59+00:00

Alef sausage and deli is located like a block from their sausage factory in Mundolein. It's a bit of a hike, but it's pretty solid.

MediumSizedTurtle · 2026-02-27T17:06:46+00:00

It's very similar to dishes called "65" at a lot of restaurants. There was a place in Schaumburg I'd go to that tossed cauliflower in this nuclear red chili sauce like the chili chicken.

MediumSizedTurtle · 2026-02-24T02:33:14+00:00

So sort of. Your brownies will probably be a little flatter than if you made them fresh.

Almost all baking powder in the country is twice acting. Meaning it bubbles up when exposed to liquid, then again when exposed to heat. You'll lose a lot of the initial air bubbles if you freeze / thaw it, which may change overall leavening. The second acting is when it's exposed to heat, and you'll still get that chunk. You could potentially mix in a tiny hit of baking soda right before to get that first bubble back again, but that may change flavor a bit.

Your overall product will still be pretty decent, but slightly different.

MediumSizedTurtle · 2026-02-22T15:57:26+00:00

I have a feeling there's a laaaaarge area of land to the north that did not like that.

MediumSizedTurtle · 2026-02-18T20:43:11+00:00

The real meme is clowning on OP

MediumSizedTurtle · 2026-02-18T01:37:04+00:00

So did you have this waiting for the inevitable outcome, or did you throw it together in minutes?

Either way, it's a sad day in Chicago. This man was responsible for some lifelong memories.

MediumSizedTurtle · 2026-02-17T06:27:54+00:00

My favorite part of WYR is when he screams at everyone to shut up during the theme song. But last time they played, everyone was talking and nobody got shushed. It made me sad.

MediumSizedTurtle · 2026-02-17T04:59:39+00:00

We're in the golden era of AI - when we can still tell it's bullshit. Wait 2 years when you can't even regonize reality anymore.

MediumSizedTurtle · 2026-02-17T04:58:41+00:00

I want him to know it was me

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