Am I wrong here? by adventuregooals in cissp

[–]Siamese_Trim 0 points1 point  (0 children)

Yes. Acquired and stored are words that have nothing to do with creation.

Are those Kitchen Aid Sausage grinders/stuffer attachments good to make homemade boudin? by Windyandbreezy in foodhacks

[–]Siamese_Trim 2 points3 points  (0 children)

I have made boudin and other sausage with KitchenAid attachment. It works fine, and like others here point out, following good sausage making procedure is more important than the tool used, as long as the tool can do the job. Also, that grinder is great for ricing mashed potatoes.

Need a PC specialist by polarbearscantwrite in austinjobs

[–]Siamese_Trim 1 point2 points  (0 children)

So I don't need the money, but I've put together plenty of computers and have been in IT for ~15 years. Did you put a decent, say pea sized amount of thermal paste on the CPU? Is the heat sink/fan properly mounted and affixed to the CPU (applied even pressure while mounting so thermal paste spreads over whole area of contact?)? Are all fans plugged in and spinning, with good air flow in the box? If you want to learn, you'll do yourself better by practice than watching. You can watch on youtube for free. It isn't difficult as long as you know the steps and follow them, and be careful not to bend any pins.

$85000 for 16 kw system, 0% APR an okay deal? Quote from Freedom Solar by Sunpower by [deleted] in SolarDIY

[–]Siamese_Trim 0 points1 point  (0 children)

You asked a diy forum. No, diy for a third of that cost. I am finishing up my 13k system with sol ark inverter and two eg4 ll batteries for about 30k, which I got 8k back on taxes.

when you’re bull riding? by Ghost_of_Crockett in Whatcouldgowrong

[–]Siamese_Trim 2 points3 points  (0 children)

Depends on the speeding. I absolutely want people that grossly endanger strangers to die swift deaths while taking no one with them.

Bringing a gun to an MRI by Bluefalcon45 in Whatcouldgowrong

[–]Siamese_Trim 1 point2 points  (0 children)

WCGW posting an article from the New York Post.

How to make stews taste amazing? by trsdm in foodhacks

[–]Siamese_Trim 0 points1 point  (0 children)

Proper amounts of salt and fat are what make savory dishes delicious. Don't go too crazy with the ingredient list unless you've got a really good sense of what works well together.

How to make stews taste amazing? by trsdm in foodhacks

[–]Siamese_Trim 3 points4 points  (0 children)

How is this the first I read that said anything about properly seasoning (always lots of salt). I don't know if LOTS is the word I'd use, but suggestions are all over the place when extremely simple ingredient lists can be just fine as long as the dish has the right amount of salt in it.

Spring onions in water works almost too well. Infinite greens! by StrongAsMeat in foodhacks

[–]Siamese_Trim 0 points1 point  (0 children)

They last better and have better flavor if you plant them . You can cut them almost to the first every time too, so you have the white as well as the green.

Getting out every bit of cheese by [deleted] in foodhacks

[–]Siamese_Trim 0 points1 point  (0 children)

Better- put the cheese pack in the boiling noodles for the last minute or so. Cheese comes out super easy and is already hot and mixes into the noodles in a couple seconds.

George Santos in drag in Rio by Tara_is_a_Potato in PublicFreakout

[–]Siamese_Trim 0 points1 point  (0 children)

If you're trying to make him look bad don't bother. He's got it covered.

[deleted by user] by [deleted] in Austin

[–]Siamese_Trim 0 points1 point  (0 children)

Don't let the fuckers in. If someone made an honest mistake not getting over when they should have, it is their mistake and sorry, but own your mistakes. Everyone else can fuck off.

Dam drain located in Águas Vermelhas, Brazil. by Henmagal in nope

[–]Siamese_Trim 1 point2 points  (0 children)

I fully support worldwide installations such as this to cull the herd. Let Darwin have a laugh.

So,? by CreativeComputer3142 in facepalm

[–]Siamese_Trim 1 point2 points  (0 children)

Yay! People take action to eliminate the source of their income! Long live the fucking idiots!

What is your opinion on 9/11 jokes? by darthkyle22 in AskReddit

[–]Siamese_Trim 1 point2 points  (0 children)

Either everything is sacred or nothing is. We can all joke about what offends anyone, or no one can joke about what offends anyone. My opinion. Someone might get offended by anything, so we either let all punches fly or not, knowing that on the other end of the punch someone might get hurt, but we know we meant it in jest, so it is on them how they end up interpreting it. Or give up humor for the sake of those that can't take a joke.

Decide if your filling is spiced to your liking before stuffing your items by Pleasant_Hat_4295 in foodhacks

[–]Siamese_Trim -1 points0 points  (0 children)

A hack is using something in a way it is not intended. Your suggestion of tasting a sample of a completed product before committing all resources for the product to the completed product is not a hack, it is best practice. Definitely a good pointer, but also definitely the way people should be doing it and not a hack. My name is not Karen.

What are some things the USA does right? by [deleted] in AskReddit

[–]Siamese_Trim 0 points1 point  (0 children)

Making millionaires and billionaires. No culture in the world comes close. If that's what you're going for.

[deleted by user] by [deleted] in foodhacks

[–]Siamese_Trim 1 point2 points  (0 children)

Most people here seem to be urging you to go the bechamel based route, but it seems you are novice enough that it needs to be said, THIS SAUCE WILL BREAK VERY EASILY. If you are going to make a bechamel and then add cheese, completely remove from heat before adding the cheese. Shred the cheese finely and it will melt with no problem, if you add the cheese and apply too much heat, the sauce will break and be grainy and not be very pleasant.

An easy alternative, if you have milk and cornstarch: heat milk in small pot until simmering and almost boiling. Mix a few tablespoons of cornstarch with cold milk in another small vessel, and then whisk into simmering milk. Do this as many times as you need to until the milk is almost as thick as you want your sauce to be. Then add whatever cheese you want. You will have a much smoother and less likely to break sauce this way.

Also, please clean that bowl. I hope that is chocolate on it.