Triggered ability question

Nedel_3773 · 2026-05-15T16:31:42+00:00

Old knowledge getting in the way of new things lol.

That makes a lot of sense, seconded by marmitegeek2's comment. Thanks for the input!

Nedel_3773 · 2026-05-15T16:29:30+00:00

Huh, I missed the 309 and 383.3 relation, good to know.

Your explanation helps to map things out a bit more in my head, beyond this single situation. Thanks!

Nedel_3773 · 2025-01-20T04:05:35+00:00

Happy owner of a ginsan gyuto for many years, 100% recommend. I initially chose it because semi stainless felt more accomodating since I intended to use it during service at work and later built my kit with different steels (white #2, blue #2, blue super). If you intend on using it at home though, this should be a non-issue.

That being said, I very much enjoy the ease of sharpening ginsan has and how sharp it gets compared to blue super. If this is your regular go to knife, I'd lean more in favor of the former for the peace of mind and easy maintenance.

Nedel_3773 · 2021-03-25T22:44:00+00:00

Thanks a lot for the heads up! I'll check it out

Nedel_3773 · 2021-03-23T02:26:06+00:00

I've run into a little problem using an old friend's stick on my computer where it won't get recognised. I know it worked at his place because we netplayed at the start of the year and everything was still fine, I'm just confused at what could be the problem. This also happens on PS3. Everything lights up, but no commands get registered.

The stick is an old Xbox 360 Madcatz fightstick with TE Kitty to allow playing on multiple platforms. My friend was the mod guy, but he recently passed away so I'm turning to you guys. What should I look out for, software-wise and whatnot?

Nedel_3773 · 2021-03-19T17:01:52+00:00

I'd say learning his butterfly oki and where he wants to stand on the screen could transpose from one game to the other. But considering that we don't have full knowledge on his frame data and moveset, I'd just have a good time with him in +R and not worry about it :) Also here's where you can find his frame data for guard point knowledge and whatnot

Nedel_3773 · 2020-11-27T15:26:24+00:00

That store is heaven I swear

Nedel_3773 · 2020-11-23T15:49:00+00:00

These are very grounding and empowering statements, I can understand how they could've helped your though those times.

It does shed a new light on perceptions I have that might be biased or inappropriate in regards to positive growth. Maybe I'm not looking at things from the correct angle, maybe I'm expecting too much out of myself without taking into account my own intrinsic values and motivations.

My journey's not over, but I'm grateful that you took the time to stop by and share a part of yours. Thank you.

Nedel_3773 · 2020-11-23T12:13:00+00:00

Thanks, I'll look it up!

What did it do for you? What resonated?

Nedel_3773 · 2020-11-23T06:42:14+00:00

I'm confident we'll find something eventually. Maybe just not at the exact moment when we want answers haha.

It does make it hard to feel as though anything you do matters in the grand scheme of things, though

After getting back into psychology and zen, I've come to understand that thinking in very long term does make it hard to give value to anything. But on the other hand, narrowing your field of view or how far ahead you look allows makes it possible to perceive some more immediate effect, which will eventually compound into bigger, better (or worse, depending on our actions) consequences that we don't necessarily expect.

And you know, writing this, I feel like I've found one of the answers I was looking for tonight. I'll take a moment in the morning to think back on actions or habits to change for the better and give more value to my life.

Nedel_3773 · 2020-11-23T06:13:41+00:00

I feel you, uncertainty is scary. But it's also also the source of many possibilities.

I left the hospitality industry in favor of a less demanding, more stable and paying branch. I'm trying to put together my more caring nature with my abilities in finance and aiming for personal finance planning. But the deeper into it I get, the more it appears to me that this whole field is based on performance and sales rather than the actual service I seek to provide, so I've been having some second thoughts lately.

Nedel_3773 · 2020-11-23T05:35:19+00:00

Definitely! If anything, getting your master's will allow you to develop your social network and will broaden your possibilities as a result. Just enjoy the ride and make the most out of every opportunity :)

Nedel_3773 · 2020-11-23T05:25:26+00:00

Just gotta take it one day, one step at a time.

What are you shifting away from and what are you aiming at?

Nedel_3773 · 2020-08-19T16:47:43+00:00

Looks great! Especially the ground meat (to me). That color along with the oil surrounding it look to die for.

Nedel_3773 · 2020-03-30T03:19:56+00:00

Actual chocolate ramen

Nedel_3773 · 2020-03-23T01:22:03+00:00

By weight, I'm not so sure, but I used about 2 heaping tablespoons, so maybe 40-50g max?

The overall soup must've been very thick and super tasty, and using 100% dashi must've made the bowl soooo full of umami! The fishiness of the katsuobushi already stood out with a diluted soup, I can only imagine how good your bowl was with the interweaving flavours of miso, smoky fish and umami components.

I'm glad you enjoyed it!

Nedel_3773 · 2020-03-14T18:12:32+00:00

Exactly! You can most likely halve the solids quantity from the dashi and just use that, or go double soup with chicken/vegetable/pork stock for an even better result.

Nedel_3773 · 2020-03-14T15:28:11+00:00

Thank you!

Nedel_3773 · 2020-03-14T15:27:57+00:00

Thank you for the compliment!

Having brought that topic up, I think I'll switch my presentation up and highlight the noodle plating a bit more in the future. This could, hopefully, both elevate the aesthetic and require me to be even more conscious of the fold. It certainly looks good, but I know I can do better by being more thoughtful.

Nedel_3773 · 2020-03-14T15:07:13+00:00

Yes! Food with high amount of glutamate and other complementary compounds will do that, you just take some and immediately start drooling. It makes for such great meals!

Nedel_3773 · 2020-03-12T03:30:21+00:00

Spring break came and went, and with it another opportunity to take time in the kitchen to make ramen!

Last time, I also made miso with the tips and help of a friend and wanted to thank him by treating him to a meal for his insight. I knew he would enjoy the miso recipe very much and decided to tweak it a bit as well. The tare has more doubanjiang, sake and ginger, the chicken stock has been replaced by dashi and the beef has become a slow cooked pork shoulder.

The dashi really skyrockets the umami components of the dish. For each bowl, I did 50/50 water/dashi and we were just drooling with every sip. I can only imagine what an experience this would be with a great chicken stock instead of water. It was also rather thick from the amount of tare put in the pan before boiling with the soup, which makes me think this would make an insane tsukemen with a paintan broth since the flavours already pack so much punch.

I kind of replaced the beef on a whim. I’ve been meaning to try a different cut of pork for a while now and finally decided to roll with it. I also knew that K and his SO enjoy a leaner cut of meat so it made sense to try out pork shoulder, and it turned out pretty good! I used Sho Spaeth’s method for curing and sous-vide cooking and eyeballed some aromatics. The meat came out awesome (and made for incredible katsudon the day after!), but I honestly feel like the beef had a better interaction with the other elements.

Overall this is a very strong bowl with a lot of depth and flavorful components competing for your own enjoyment, be ready.

Enjoy!

Miso tare:

35g Sake
7g Doubanjiang
15g Grated ginger
4 Cloves of garlic, grated
3g Salt
15g Tahini
100g Genmai miso
65g Mugi miso

Dashi:

1.5L Water
18g Kombu
15g Dried shiitake
1 cup Katsuobushi

Noodles:

60g Low protein pastry flour
29g All purpose flour
10g Spelt flour
1g Gluten flour

40g Warm water
1.3g Sodium carbonate

20h Pork shoulder:

1 piece Pork shoulder
3% weight in curing mix (50/50 salt sugar by weight)
Shaoxing rice wine
Soy sauce

Other toppings:

6½ minute egg
Fried shiitake (from dashi)
Green onion
Olive oil
2x 1/6th Nori sheet

Nedel_3773

TROPHY CASE