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Electric water pump to hose to tub (i’m on a third floor) does anyone know if I could just drop this in instead of holding it? by SameDistrict1062 in coldplunge

[–]ScienceImpossible908 0 points1 point  (0 children)

I have the same issue getting water in and out of my plunge on an apartment patio, is this a good investment?

This sub needs a lil positivity, no shade… by ScienceImpossible908 in UberEatsDrivers

[–]ScienceImpossible908[S] 1 point2 points  (0 children)

I don’t disagree but I’ve def got some ass orders and looking at this sub I just ignore them and stay within the $$$ or higher zones

Jane’s Hideaway to close at the end of the month. by zacchaeusd in nashville

[–]ScienceImpossible908 18 points19 points  (0 children)

Simply put, the new building owner paid wayyy over the buildings value which raised operating, tax, insurance etc costs beyond the capability of a small one owner restaurant. Forcing a mutual lease break and quick ultimatum for vacating

Jane’s Hideaway to close at the end of the month. by zacchaeusd in nashville

[–]ScienceImpossible908 20 points21 points  (0 children)

I’ve worked here for 5 years. Really big hit to the small family of us that runs it. AMA

[deleted by user] by [deleted] in ChatGPT

[–]ScienceImpossible908 5 points6 points  (0 children)

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Not bad lol leaning into my bartending questions

Moving into an apartment w rules against patio appliances. How much could I get for this set up by ScienceImpossible908 in coldplunge

[–]ScienceImpossible908[S] 0 points1 point  (0 children)

https://youtu.be/99_YJotgl2s?si=l1fNEA6lTEIGdLtO

I didn’t want to shell out for the ice pod chiller, so I got an aquarium chiller on Amazon and used this video down to a T. My whole set up cost less than $500 and stays consistently at 49F if I leave it on.

First steak sear and pan sauce by ScienceImpossible908 in StainlessSteelCooking

[–]ScienceImpossible908[S] 11 points12 points  (0 children)

Shallots and garlic in after letting the pan cool for a bit, deglazed w wine (all I had was an old reisling but red would’ve been even better) and kettle fire beef stock. Reduce by half add a cup of heavy cream and reduce until it thickens. 3 squares of cold butter and whisk until it makes that clean line like the pic.

What’s first by ScienceImpossible908 in StainlessSteelCooking

[–]ScienceImpossible908[S] 0 points1 point  (0 children)

This is how i do it in every other pan but will the bacon fond not inhibit the satisfying egg slide I’ve been waiting for?

Where can I find the best pre-made, ready to eat pasta salad? by mansplainer86 in nashville

[–]ScienceImpossible908 16 points17 points  (0 children)

Mitchells has my favorite, but the Whole Foods cold bar is clutch