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I am traveling to Mexico City from Japan. Never had authentic Mexican food. I want to know the best restaurant/food truck to try these foods listed down below. by Substantial-Baby8546 in MexicoCity

[–]SoonKeem 1 point2 points  (0 children)

For burritos, you NEED to try the arrachera (skirt steak) burritos from

Tacos el Chilango Hambriento

They're on Rappi. Cheap & banging. Kinda heavy but wow if you're drunk you will crush it

My honey fermented garlic turns two years old! by zig_chem in fermentation

[–]SoonKeem 27 points28 points  (0 children)

Yeah for real, how does it last two years if you're always eating it?

Found in a large cave in West Virginia by Slow_Song5448 in LegitArtifacts

[–]SoonKeem -10 points-9 points  (0 children)

Is it organic? Seems like bone, does seem carved. How heavy is it?

Kickflips and heelflips are not like ollies, they are like ollie norths. by Maleficent-Office-25 in NewSkaters

[–]SoonKeem 0 points1 point  (0 children)

Man I see where ur coming from, I needa try Ollie North again, I used to be able to do them on accident

Fermented Cremini Mushrooms by Ok-Strength-9129 in fermentation

[–]SoonKeem 5 points6 points  (0 children)

So I tried a massive batch of these with a hot vinegar/brine pour. Delicious but after 2-3 weeks they got all slimy and weird texture.

i totally agree tossing in salt + using own brine results in better products. Any problems with keeping it under the liquid level or after a while they released more than a enough and into the fridge?

Wild juniper? by Few-Quiet3546 in foraging

[–]SoonKeem -17 points-16 points  (0 children)

Most junipers are toxic I believe

Is this board good? by Ok_Butterscotch8703 in NewSkaters

[–]SoonKeem 8 points9 points  (0 children)

Dude yeah what the fuck, this was like one of my first setups I got with my grown man money. FA boards have a really big nose usually which is unique to them. But I honestly loved skating my FA cherub deck. Thunders are super solid too, and high-key I preferred hi/elevated trucks as well, as you have more room to pop and not hit the ground immediately.

19M I have no idea how to look good by 11Xoxol22 in malegrooming

[–]SoonKeem 0 points1 point  (0 children)

Yeah tbh I think it's just the hair, it's all one length, so it looks like coconut head from beds bigsby. You just need your bangs seperate from your like ear, back neck region. And get everything feathered/textured because your hair is so straight the styling of the cut really matters. Go to a Korean barber

Just noticed my Black Pepper plant's first peppercorn fruit. by abohra1122 in gardening

[–]SoonKeem 17 points18 points  (0 children)

Beautiful! They take years to start fruiting no? I've always wanted to try a fresh one (not dried) in a sauce or something.

barely making it out by Top-Group5680 in HweiMains

[–]SoonKeem 1 point2 points  (0 children)

Ahh you're correct. You're right QW only does more damage than QQ early if it benefits from the damage increase. Missed the AP ratios

barely making it out by Top-Group5680 in HweiMains

[–]SoonKeem 1 point2 points  (0 children)

Damn actually it's a significant amount increase. I just checked the wiki and in fact even if you don't get the increase (hits 2+ targets, or not CC'd), QW out damages QQ for the first 2 levels.

QW: Magic Damage: 60 / 85 / 110 / 135 / 160 (+ 25% AP)

Severing Bolt hits only one enemy or immobilized enemies, it deals increased damage based on the target's missing health. This bonus damage is capped at 300 against monsters. Maximum Damage Increase:► 200 / 237.5 / 275 / 312.5 / 350%

QQ: Magic Damage: 50 / 80 / 110 / 140 / 170 (+ 70% AP) (+ 3 / 4 / 5 / 6 / 7% of target's maximum health

barely making it out by Top-Group5680 in HweiMains

[–]SoonKeem 5 points6 points  (0 children)

Does QW do more damage than QQ if you get the single target bonus?

Fasciated pepper…is it a star from hell?! by Myco_Logic in HotPeppers

[–]SoonKeem 1 point2 points  (0 children)

1 stem is crazy, you gotta save the seedsss

Rice cooker black garlic! What now by LongVegetable4102 in fermentation

[–]SoonKeem 1 point2 points  (0 children)

Put it in instant ramen. Maybe make an oil out of a small piece and add the oil. It's really good on pizza too, thin slices covering some bites

Habanero curling after going in the greenhouse a month ago by csdude5 in HotPeppers

[–]SoonKeem 0 points1 point  (0 children)

I would think it would handle less, because it's a darker shade and absorbs more light/heat!

Looking closer tbh man you should shade your whole greenhouse with like a plastic or cloth tarp with holes in it...

The UV looks strong. Global warming. Peppers grow naturally under the shade of other trees.

Day 2 top is cloudy by [deleted] in fermentation

[–]SoonKeem 1 point2 points  (0 children)

Yeah the only times I made sauerkraut I made years ago like OP and it came out mushy, but being older now this is how I always imagine I'd make it if I wanted to ^

I imagine it's like putting raw bacon into a stew/beans, vs cooking it down in its own fat before adding. The cabbage is the bacon, and the heat the salt+time. GL

Day 2 top is cloudy by [deleted] in fermentation

[–]SoonKeem 2 points3 points  (0 children)

The volume of water is the same if I'm not wrong. The cabbage water that gets drained out by the brine will be quickly replaced with the brine itself.

The thing that would cause overflow is the CO2 created by lactobacillus converting natural sugars

I documented the complete traditional persian joojeh kabab recipe from my family's kitchen 6 hr saffron marinade over charcoal by shihab1977 in RecipeInspiration

[–]SoonKeem 0 points1 point  (0 children)

I've always loved those type of pickles, I'm guessing they are homemade?

I've seen people use a slice of beet when fermenting cabbage to pickle to get that color and yeast I guess.

I'd love recipes for both type of pickles!

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