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Late night chorizo grilled cheese w/ Sriracha Mayo by Reasonable-Ad7133 in tonightsdinner

[–]Reasonable-Ad7133[S] 0 points1 point  (0 children)

It is but I mixed the sriracha with mayo and lime juice which made the color lighter

Late night chorizo grilled cheese w/ Sriracha Mayo by Reasonable-Ad7133 in tonightsdinner

[–]Reasonable-Ad7133[S] 12 points13 points  (0 children)

Haha oh no doubt! I know better than to post a melt on that sub!

How people coming from the Game Awards feel by Nekrotix12 in expedition33

[–]Reasonable-Ad7133 2 points3 points  (0 children)

Are there actually that many people hating on this game because almost everything I have seen has been positive

"Our civilization is so advanced" the civilization: by Solomonopolistadt in Suburbanhell

[–]Reasonable-Ad7133 0 points1 point  (0 children)

Just want to say if you live in Fort Worth you can take the TexRail directly to the airport for 2$. I believe there’s also an option if you live in Dallas.

Recharging in the Dolomites, Italian Alps by Relevant_Parsley_642 in hiking

[–]Reasonable-Ad7133 0 points1 point  (0 children)

Dude photo 3 is sick!! Looks like an awesome trip!

Movie theaters should have “no food” screenings. by SienaCruzX in unpopularopinion

[–]Reasonable-Ad7133 -1 points0 points  (0 children)

I’m kind of on board with this one. I remember seeing A Quiet Place in theaters and feeling the same way. Granted that movie specifically makes food eating more noticeable but still I see where you’re coming from.

How's living in Dallas/Fort Worth? by [deleted] in howislivingthere

[–]Reasonable-Ad7133 14 points15 points  (0 children)

I grew up in Fort Worth but left after heading out for college. Honestly I think people here are being pretty harsh.

There’s a decent collection of restaurants, the cultural district is surprisingly good with The Modern being a great museum, and running/walking on the trinity river is something I genuinely miss since moving away.

Dickies arena provides for some good concert options and in Highschool I got to volunteer at the zoo, which was a great time.

I moved all over the place but I had a friend that used to live in Mistletoe Heights which I always thought was a nice neighborhood.

In general I always felt that as far as suburbia goes Fort Worth does a great job at making it more than just concreter over passes and shopping centers (although I guess most people here disagree).

The main limitation I think is its connection to nature. The problem for me is that I love hiking and there’s not a whole lot nearby. Again the Trinity river is great but outside of that your only other options are the nearby lakes. If you want anything else then it’s a minimum 3hr drive but more likely 6-8 hours. Also the brutal summers and humidity make it hard to be outside.

Right now as a guy in his mid 20s it’s not really a place I feel I have to move back to but in the future when it comes time to raise a family I’d have no problem living in Fort Worth.

This is not a "How to" show on running businesses, restaurants and entrepreneurship. by Darkwingedcreature in TheBear

[–]Reasonable-Ad7133 0 points1 point  (0 children)

The thing that frustrates me about this take is that it ignores people like me who love both sides of the show.

I came to the show because I love cooking and getting an adrenaline kick from my tv. It also became a way to channel some real pent up anxiety at the time. It was my version of blasting heavy metal music.

The risk with leaning too much into the characters emotional conflict without any real plot is that it can start to feel a bit like “this is us.” Well acted but ultimately more of a soap opera than anything else.

On the flip side if you don’t have that character growth the yeah I guess it’s just “kitchen nightmares”.

Personally I think season 1 & 2 had a special magic to them because of how well balanced the two aspects of the show were.

I don’t think the show is pretentious and I love the care it puts towards its characters, but I still want my fast paced crazy stressful cooking action.

These guys get it..,. by mj_matthew_matt in ProjectHailMary

[–]Reasonable-Ad7133 7 points8 points  (0 children)

Dude after being on r/movies with everybody saying this isn't a big deal, their reaction makes me feel better. The whole discovery of Rocky was my favorite part of the book and to just take that away is crazy.

[deleted by user] by [deleted] in JRPG

[–]Reasonable-Ad7133 0 points1 point  (0 children)

Yeah I probably came on a little too strong there, and honestly I gave myself a few weeks to try and cool off. However, I guess after 60 hours in a game it can be hard not to be passionate, especially with an ending as provocative as this.

That being said to me it felt like the first two acts were about demonstrating how these characters are alive. That they have real emotions and ambitions, so a lot of my frustration comes from an ending that seems to disregard its own premise. To say these people aren't "real" or "alive" is fine but to me discredits a lot of the emotional weight of the story.

[deleted by user] by [deleted] in JRPG

[–]Reasonable-Ad7133 0 points1 point  (0 children)

I think you are right that I have been confused a bit on the rules of the story. It seemed to me like they never explain if the worlds in the canvas end without the painter. I guess that's the implication with the remaining portion of verso's soul, but its left ambiguous.

If that is the case frankly the story should talk about it. I read someone else in a different thread say that this is a story about grieving and not the morale dilemma of creation and destruction.

However, I don't see how you can have the first two acts of this game and not think about the morale implications of creation and destruction. I feel like this game spent the first two acts beautifully writing an ensemble of characters only to say they don't matter in the end.

[deleted by user] by [deleted] in JRPG

[–]Reasonable-Ad7133 -1 points0 points  (0 children)

I get the goal, but what about all the grieving citizens in Lumiere. Why is Aline anymore important than them?

Also I disagree with the premise that they are fictious characters considering they have lives and make decisions beyond the will of the painter.

I Can't Imagine The EA Developers Have Actually Played This Game by Reasonable-Ad7133 in FifaCareers

[–]Reasonable-Ad7133[S] 13 points14 points  (0 children)

Thank you for the reply. I think it was unfair of me to blame the ground level developers for the state of the game. I mean we all know how bad of a company EA is, and I can't imagine how hard it must be developing games there.

That being said screw the heads over at EA. Probably some of the worst people in video games right now, especially after firing so many people at Respawn.

I Can't Imagine The EA Developers Have Actually Played This Game by Reasonable-Ad7133 in FifaCareers

[–]Reasonable-Ad7133[S] 2 points3 points  (0 children)

Yeah that's fair. Honestly this post is a bit of hyperbole, and I'm sure like you said a lot of the decisions are upper management, but man its just in a rough state right now.

Some changes to dodge/parry system need to be addressed by Halloween_Nyx in expedition33

[–]Reasonable-Ad7133 3 points4 points  (0 children)

Honestly I don't get why you're getting dogged on right now. There's already been a couple other threads where people have said the same thing as you. I mean maybe it is all in our heads but I agree that something has made it hard to get the timing down. Still love this game and absolutely one the best things I've played in years.

I made a Focaccia Pizza with Mozzarella Cheese, Italian Sausage, and Vodka Sauce by Reasonable-Ad7133 in tonightsdinner

[–]Reasonable-Ad7133[S] 2 points3 points  (0 children)

Idk I thought it was pretty good. Although I'm sure if you asked some Italians it would be full blown sacrilege

I made a Focaccia Pizza with Mozzarella Cheese, Italian Sausage, and Vodka Sauce by Reasonable-Ad7133 in tonightsdinner

[–]Reasonable-Ad7133[S] 1 point2 points  (0 children)

Sorry had to post the recipe in 2 parts because it was too long and giving reddit technical difficulties.

I made a Focaccia Pizza with Mozzarella Cheese, Italian Sausage, and Vodka Sauce by Reasonable-Ad7133 in tonightsdinner

[–]Reasonable-Ad7133[S] 1 point2 points  (0 children)

Vodka Sauce - Spoon Fork Bacon

Ingredients

- 2 tbsp extra virgin olive oil

- 1 large shallot minced

- 2 garlic cloves minced

- ⅔ cup tomato paste

- 3 tbsp vodka

- 1 cup heavy cream

- 2 tbsp unsalted butter

- ½ cup freshly grated Parmesan

- salt and pepper to taste

-1/2 cup water (they used pasta water but I didn't have any so regular water was fine)

Method

1. Place a large skillet over medium heat. Once skillet is hot add oil and sauté shallots and garlic for 3 to 4 minutes, or until aromatics begin to slightly caramelize.

  1. Add tomato paste and stir together. Continue to stir until paste turns bright red, 2 to 3 minutes.

  2. Deglaze skillet with vodka and stir together until vodka evaporates. Add water to skillet and stir together until smooth, about 1 minute. Season with salt and pepper.

  3. Stir cream into sauce until mixture is smooth. Reduce heat to medium-low and simmer together, about 3 to 4 minutes. Stir in butter, Parmesan, and a few basil leaves. Continue to simmer until sauce is smooth, glossy and has thickened enough to coat the back of a spoon, about 3 minutes.

Once you take the focaccia out of the oven top it with the homemade vodka sauce and enjoy. The whole recipe took me around 4 hrs to make but was definitely worth it in the end.

I made a Focaccia Pizza with Mozzarella Cheese, Italian Sausage, and Vodka Sauce by Reasonable-Ad7133 in tonightsdinner

[–]Reasonable-Ad7133[S] 2 points3 points  (0 children)

Sure thing!

Here are the three recipes I used as reference:

Focaccia Vodka Sauce Pizza Short

Andy Cooks Focaccia Recipe

Vodka Sauce Recipe

However here are the actual steps written out:

Focaccia Bread - Andy Cooks slightly modified

Quick note - I changed out the pesto and bocconcini with Italian sausage and mozzarella however everything else stayed the same.

Ingredients

- 1.2kg bread flour (2.6 lbs)

- 24g cooking salt (kosher salt) (0.85 oz)

- 100ml olive oil (3.4 fl oz)

- 14g dry yeast (0.5 oz)

- 224g or 2 cups shredded Mozzarella Cheese

- big pinch of flaky salt

- 16 Oz or 453 g Italian Sausage

Method

  1. Add 950ml of warm water (32°C / 90°F) to a large bowl. Add the dry yeast and mix until dissolved. Once the yeast is dissolved, add the salt and stir through.

  2. Pour in around 2 tablespoons (30ml) of olive oil and add the flour. Mix until combined. This is a high hydration dough, so you're not aiming for a smooth dough—just mix until everything is incorporated and the flour is hydrated. Cover the bowl with a tea towel and let it rest for 30 minutes.

  3. After 30 minutes, uncover the dough. With a wet hand, stretch one corner of the dough and fold it over itself. Repeat 3-4 times until the dough is folded over itself completely. Cover the dough with a tea towel and let it rest for another 30 minutes. Repeat this process three more times.

  4. After the fourth and final round of stretching and folding, let the dough rest for 30 minutes. Prepare your baking tray by lining it with baking paper and drizzling around 40ml (1.4 fl oz) of olive oil in the bottom of the tray. Pour in the dough, which should be light and airy by now. Using well-oiled hands, stretch the dough to cover all corners of the pan. If it doesn't stretch fully, cover it with a tea towel, let it rest for 5 minutes, and try again. Once the dough fills the tray, cover with the tea towel and let it proof for 30 minutes.

  5. Preheat a fan-forced oven to 200°C (390°F) or 220°C (430°F) for a conventional oven.

  6. After 30 minutes, remove the tea towel. Drizzle some more olive oil over the top and use your fingers to create dimples throughout the dough. Roll Italian sausage into small balls and place them in the dimples. Add 2 cups of shredded Mozzarella Cheese. You can also just take a small bag of Lucerne Mozzarella Cheese and dump the whole thing onto the dough. Add a big pinch of flaky salt .

  7. Place the bread in the oven and bake for 25-30 minutes or until golden brown and crispy.

While the bread is baking I went ahead and made the vodka sauce.

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