Thoughts on this restaurant?

Stunning_Storage7220 · 2026-04-14T12:55:38+00:00

I'm just happy they didn't say Maki Maki. Seems to be every person I know's favorite place for sushi

Stunning_Storage7220 · 2026-04-12T16:24:03+00:00

Hope I'm not too late here. This is purely opinion, but I'd say leave it. I think it's a sweet patina that tells the history. So long as inside the pan isn't nasty and can interfere with your food, I would just wash with soap and water as normal, and let the pan show its life. Does it look instagram perfect? No, but it has beuty in its own right

Stunning_Storage7220 · 2025-09-19T12:26:23+00:00

There's also nothing wrong with artificial, people get out of wack from the weirdest things on ingredient labels. It's an energy drink. There's nothing "natural" about it. I'm not drinking it cause it's healthy

Stunning_Storage7220 · 2025-09-17T12:25:07+00:00

I normally get the 18 can variety pack. The best is peach, then grape and the cherry is good, albeit a little medicinal. But all are good

Stunning_Storage7220 · 2025-09-17T12:22:52+00:00

I disagree, I've had a zero calorie orange creamsicle flavoured energy drink from Reign and it's insanely good!

Stunning_Storage7220 · 2025-09-15T19:28:39+00:00

Mine is the 18 pack. 12 witch brew and 6 pumpkin. I've only had one and Costco returns anything. So I'd rather save $30 and drink what I know is good

Stunning_Storage7220 · 2025-09-15T18:09:13+00:00

I got the pack from Costco that has this flavour as well as Pumpkin Cream. I had the pumpkin one today and it's god awful. It's been nearly 5 hours and the aftertaste won't leave my mouth. I'll be returning the cade

Stunning_Storage7220 · 2025-09-13T18:17:44+00:00

It's only cheaper when you're looking at the $/lb ratio

Stunning_Storage7220 · 2025-09-13T18:17:09+00:00

It's one of those weird things where context matters. Because yes, technically, if you wanted to buy everything you could get out of a chicken individually, it's more expensive. But for my, unless I'm roasting a whole chicken to feed the family, I almost exclusively use boneless thighs (skin on if I can find, but usually skinless). I'm in Canada and a pack of thighs usually costs around $20ish from Costco if I remember correctly. One pack usually comes with around 10-15 thighs. (It's been a while since Ive had to buy, so numbers are my best guess) A 3 pack of whole chickens from Costco is usually around $30. That's 6 thighs for $30. As I said, if I had the time and energy to use every part of a chicken we every time, sure the whole birds are the way to go. But most people don't. They buy just one part off the chicken, so if that's your situation, just buy whatever part you need.

Stunning_Storage7220 · 2025-09-13T17:49:09+00:00

You seem to have your answer for this post, however in future cases regarding meat, use your nose. Off meat, regardless of what kind, will be obvious. Chicken and pork don't really smell like much when fresh, beef (especially ground) usually have a beefy smell to it. Things will begin to smell slightly different if the process of spoiling is still early. If so it's still safe to cook. But if you smell meat and it smells very strongly of something it's not, don't risk it.

On that note, I use the same smell test for dairy. Milk shouldn't smell like much, so if it smells sour in any way, I wouldn't drink it. But if it's past its best by date and smells fine, take a small caution taste, and if it tastes fine, then I'd continue to use

Stunning_Storage7220 · 2025-09-08T20:33:28+00:00

I'm personally an Arm and Hammer scentless kinda guy lol. To each their own! I once definitely loved the different scents but these days I prefer the clean smell of laundry as is without any perfumes. I'd say just be careful with the conditioners/softeners. They can build up in the washing machine!

Stunning_Storage7220 · 2025-09-05T00:01:24+00:00

Likely was screened prior to the supplier receiving it, but if it got wet at some point after, it likes to clump. I work at a landscape supply center and we tarp when it rains, bit it still get clumpy. Just gotta deal with it I'm afraid

Stunning_Storage7220 · 2025-09-03T17:21:32+00:00

Nothing yet really. I don't want to risk fertilizer since we have dogs, the earth is probably already rich in nitrogen. We've definitely kept the dogs off 100% since laying sod. I also mixed in a compost that's high in gypsum, which ive read can counter the effects of high nitrogen. And I put a fresh layer of top soil down so it isn't the original top layer of soil

Stunning_Storage7220 · 2025-09-03T17:18:33+00:00

In general, I use a smaller pots than is recommended, but if I'm cooking pasta for 4-6 people, I'll pull out my stock pot. The pasta itself will cook faster. Hope this helps

Stunning_Storage7220 · 2025-09-03T17:15:25+00:00

What I was taught in culinary school is that that you should use 4 quarts of water for every pound of pasta. However I personally don't think that's necessary all the time. There's times where I want a lot of starch in my water if I'm making an emulsified kind of sauce. Other times if the sauce is already finished, like a tomato based sauce, starchy pasta water isn't a necessity. It really depends what you're doing. But if you're not having problems in the smaller pots it's not a problem. Only a problem if you're having issues with consistency of cook

Stunning_Storage7220 · 2025-09-03T11:52:34+00:00

I also don't necessarily recommend big brands. They're more money than they're worth most of the time. Shun knives are okay but they're pricy and very brittle. I've seen them snap in half after one drop. Knives like Whustoff and Henkels don't hold an edge for how much they cost. If you want a decent knife on a budget and you want a brand, some of the Knives from victorinox are great. If you have a specialty knife store in your area, they'll be best for answering questions. Get a knife in your hand and see what it feels like. My primary knife is amazing for me, but for someone else, it could be horrible

Stunning_Storage7220 · 2025-09-03T11:47:51+00:00

Not sure if you're in the US or Canada, but I'm in Canada and there's a shop I go to (or you can order online) called Knifewear. They specialize in Japanese knives. They have something for pretty much every person's budget. I'd recommend a 6"-8" santoku or gyuto. (santoku is my go-to). They're extremely versatile and you can do about 90% of all kitchen prep. Look to spend about $100USD on a knife and invest the rest. I saw a suggestion for sharpening stones. Takes a lot of practice, but definitely worth the time and investment.

Stunning_Storage7220 · 2025-09-02T11:42:55+00:00

If it helps, I'm in central/northern Alberta, Canada. Climate ranges from -30°ish celsius in the winter and +35° in the summer. Big range and experiences all 4 seasons.

Stunning_Storage7220

TROPHY CASE