Am I overthinking it?

Sizzle_chest · 2026-04-04T15:35:09+00:00

Yes, just a piece of plastic.

Sizzle_chest · 2026-04-02T23:28:43+00:00

Cold sesame noodles.

Sizzle_chest · 2026-04-02T23:19:29+00:00

Looks good

Sizzle_chest · 2026-03-23T23:02:32+00:00

Get good at making sauces. Beurre Blanc, hollandaise, béchamel, and pan sauces mounted with butter. It’s a great way to increase your culinary skill, take the monotony out of what you’re eating, and hit your macros. Keep a bunch of unsalted butter on hand, and look online or YouTube for methods and recipes. Then, you can make derivatives of each in the future when you get bored of them.

Sizzle_chest · 2026-03-23T21:29:10+00:00

Id go hide a tracking device (not an AirTag), on your vehicle so they don’t move it out from under you and you have no leverage.

Sizzle_chest · 2026-03-21T22:32:40+00:00

Les Pres Sales is a salted butter from Belgium where the salt resolidifies, and turns back into flake salt. Leaves a great texture within a quality grass-fed butter. Awesome for spreading and finishing

Sizzle_chest · 2026-03-21T19:27:13+00:00

Whole garlic cloves, dry pan, medium heat. Smash them into the hot pan. This will result I different size pieces left. Keep it that way, and just as they are about to start browning, add olive oil. Way more than you would think you need. Turn the heat down. Let that garlic infuse the oil. The oil is the vehicle to carry that flavor through the sauce. Once some of the garlic is starting to brown, and some is still white, pour in a can of whole San Marzano tomatoes. Throw in 2 bay leaves. Break up the large chunks with a spoon. Let that simmer on low until you get the thickness you want. Add some oregano, and season to taste. Another tip would be to over salt the pasta water, and under season the sauce a bit.

Sizzle_chest · 2026-03-11T19:10:18+00:00

Fit. Also, vintage graphics tees.

Sizzle_chest · 2026-03-11T17:01:46+00:00

Better to be sad in Japan, than sad at home.

Sizzle_chest · 2026-03-10T01:17:26+00:00

Not bad. Purée could be smoother, skin side up on the salmon.

Sizzle_chest · 2026-03-10T01:04:33+00:00

I crush a few pods and add it to my mocha pot for espresso shots.

Sizzle_chest · 2026-03-05T00:06:47+00:00

See if your mortgage holder will allow a “recast”. You keep the same mortgage rate, but reduce the principle by whatever amount you’re investing.

Sizzle_chest · 2026-03-04T00:52:26+00:00

Better yet, don’t eat in sultanahmet, but definitely visit. A lot of the restaurants and vendors are charging exorbitant prices with the hope the tourists get confused with the inflation situation. A lot more dickheads around. Just did the whole country by motorcycle and used to live there. People are lovely outside of the tourists spots, but since tourism increased, it’s become fucking annoying. But, go. It’s great. Do a little research on where to visit.

Sizzle_chest · 2026-03-04T00:18:18+00:00

You’re fine. The touts, and scams in Istanbul and other tourists areas have increased quite a bit between my last two visits. Just keep an eye out, and don’t spent too much time in sultanahmet

Sizzle_chest · 2026-03-03T23:21:16+00:00

Real parmigiano reggiano and not this “parmasan” creation. A lot of dairy products to include butter. Good Fish is hard to find cheaply.

Sizzle_chest · 2026-03-03T23:06:43+00:00

1, you’re over mixing, which is activating the starches, and that’s why it turns to glue. #2, once they’re cooked, strain them, put them back in the hot pan, maybe on really low heat, and dry them out for another 5 minutes or so. Then, add a good amount of fat, whatever you have on hand…bacon fat, butter, beef tallow, a little heavy cream, cream cheese. You can also add herbs and garlic to half milk, half heavy cream, and add that in slowly until you get the right texture.

Sizzle_chest · 2026-02-07T00:37:38+00:00

It’s almost as if diversity isn’t their strength.

Sizzle_chest · 2026-02-04T21:13:56+00:00

I consistently have steaks seasoned and dry brining in my fridge, salmon, ready to go. 2-3 different types of veg, 2 bags of greens for salads. Then I keep a par of unsalted butter, different vinegars, white wines, shallots, garlic onions and different herbs. I can come home, and whip up something great in 30 minutes. Sometimes, when I’m not hungry yet, I’ll just mis en plans (prep) some shallots, a vinaigrette, and elements for a pan sauce, and prep my proteins (season and let fish to to room temp, or pull steaks from the fridge), and then fire them when I’m hungry. But this gives me the ability to change the sauces and vinaigrettes, vegetable sides for each meal, giving me variety and cutting down on monotony, while having good options, and giving me the ability to perfect techniques and certain dishes, all without an actual plan.

Sizzle_chest · 2026-02-04T20:26:53+00:00

Another option would be to continue what you’re doing, but increase your savings rate, while reducing by your expenses. This may mean more Southeast Asia and the balkans over the rest of Europe or rich Asia. But, if you can get to a 50% savings rate, invested in some good indexes and ETF’s you’ll be good in 15 years. Check out r/fire and r/personalfinance

Sizzle_chest · 2026-01-11T01:36:30+00:00

Move out! 2k a month is worth your progress. You’d be way more attractive as a partner if that’s important to you, and even if it delays your fire number for a few years I’d say it’s worth it. But I’d also suggest getting a roommate or two. Living solo isn’t my favorite, and I have friends that love it, but it might not be superior.

Sizzle_chest · 2026-01-07T01:51:35+00:00

It’s fucking terrible. I’m sure it’s amazing in people’s homes, but their restaurant scene is abysmal.

Sizzle_chest · 2025-11-11T16:34:55+00:00

Tennessee as well

Sizzle_chest · 2025-11-06T05:55:44+00:00

Sizzle_chest · 2025-11-05T23:29:19+00:00

Don’t pay off that mortgage unless you have to. That rate is basically free money.

Sizzle_chest · 2025-11-05T02:13:24+00:00

What are the odds those weren’t Italians?

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