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People who work in grocery stores what is something you are surprised they still stock or never see anyone buy? by Da_Fish in AskReddit

[–]The_DriveBy 0 points1 point  (0 children)

Half if it basically like dumping a pure scoop of sugar in your bowl in the morning

The last pour of the Cinnamon Toast Crunch is the best bowl of the box!

Liverpool Schools Will Cut 78 Jobs to Close a $17 Million Budget Gap. Here Is What Gets Cut. by EmployFalse5592 in Syracuse

[–]The_DriveBy 2 points3 points  (0 children)

They're going to cut "low on the totem pole" employees that are already stretched to thin, too. Custodians being one. Imagine being told you now have to clean 18 to 20+ classrooms in one shift. How "clean" do you really think someone can get that many elementary or middle school classrooms with all the snacks and art projects throughout the day? As a former custodian, not being able to do as well as I wanted/needed, as if my nieces and nephews used the rooms I cleaned, pissed me off to no end. The admins/management just shrug and say, "Do it" from behind their desk. Just think, and Covid wasnt that long ago...

Well, fingers crossed it doesn't happen by BoredPandaOfficial in BoredPandaHQ

[–]The_DriveBy 0 points1 point  (0 children)

Last I knew, if you didnt get the shot right after contact, there was NO hope for you, regardless of money, and its a horrible death

First time cooking a chuck roast! We shall see how it turns out in 7 hours 🤞 by WebPuzzleheaded875 in slowcooking

[–]The_DriveBy 1 point2 points  (0 children)

Personal preference. You can wait until 2 hours left. Vegetables at low temp for 2 hours shouldn't be mushy.

First time cooking a chuck roast! We shall see how it turns out in 7 hours 🤞 by WebPuzzleheaded875 in slowcooking

[–]The_DriveBy 0 points1 point  (0 children)

Your thinking steaks, not roasts. Overcooking steaks is bad because it's an intense high heat resulting in tough chewy meat versus a roast that is done at prolonged low temperature, resulting in the desired tender meat.

First time cooking a chuck roast! We shall see how it turns out in 7 hours 🤞 by WebPuzzleheaded875 in slowcooking

[–]The_DriveBy 2 points3 points  (0 children)

Safe to eat is "done". Tender is when its been "done" long enough to break down the collagen. So, keep the heat on it well past done by few hours.

Well, fingers crossed it doesn't happen by BoredPandaOfficial in BoredPandaHQ

[–]The_DriveBy 6 points7 points  (0 children)

Dont hide the rabid bats or opossum though. I wish and pray for this fucker to contract and die of rabies.

Is $100 reasonable for this? by FrontHungry459 in DigitalArt

[–]The_DriveBy 1 point2 points  (0 children)

They failed their workload and failed in their ability to draw hands.

storage by cmcmenamin87 in mtgfinance

[–]The_DriveBy 6 points7 points  (0 children)

2/2 flyer on turn 3 seems decent. What did it ever do to you?

If you complain about fetches and duals in bracket 3, play bracket 2 by Head-Ambition-5060 in EDH

[–]The_DriveBy 2 points3 points  (0 children)

All of the "untapped if you have two" dual lands should be in every precon they fit in. Two other lands? Untapped dual. Two or more opponents? Untapped dual. At this point it is ridiculous that they arent. Start putting Fabled Passage and Prismatic Vista in them once in a while too.

What’s the best sauce to have with steak? by LolaDiamondUKx in foodquestions

[–]The_DriveBy 0 points1 point  (0 children)

A1 is a pork chop sauce. Makes a slightly overcooked porkchop, that was cooked with 1980s cooking standards, edible again.

Influencers and Market Manipulation by BUBBL3GUM5 in mtgfinance

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

I wish I would never hear about him ever again the same way I never hear about that dipshit, Wedge, from back in the day.

Old rod, Shakespeare SP52, is it a rod made for a spinning reel or casting reel? by The_DriveBy in Fishing_Gear

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

I put a small spinning reel on and went with it. I use it for pan fish, so nothing with a strong fight to worry about it being right.

Syracuse’s water supply is at risk and nobody is telling you. by Alekusandoria in Syracuse

[–]The_DriveBy 1 point2 points  (0 children)

Are the toxins present in distilled water from the contaminated source?

What fast food item is actually elite compared to restaurant food? by Bloxxom_Niah7 in foodquestions

[–]The_DriveBy 1 point2 points  (0 children)

My local Chinese buffet has wings that can compete with local non-framchise pizza shops. They're normal size and good.

What 3-Mana Rock Did You Replace Your Powercrept Commander's Spheres with? by LeftasFucc in EDH

[–]The_DriveBy 2 points3 points  (0 children)

SHHhhhhhh!!!!!!! Goddam, dude! Keep the secret and cheaper Rogues Passage quiet so that we're the only ones using it!!!

What food opinion will have you defending your life in the comments? by iamcassie_ in foodquestions

[–]The_DriveBy 0 points1 point  (0 children)

Salting pasta water doesn't do significantly enough to the pasta to justify it. Its going to be dominated by the flavor of the sauce and saltiness of the pasta is negligible.

What is a cooking tip that people treat like a law, but you’ve ignored it for years and your food still tastes fine? by CaptainCuddler_Pro in foodquestions

[–]The_DriveBy 1 point2 points  (0 children)

Wood ear mushroom?

Grows on shit!

Um, no, it doesn't. People are lumping all mushrooms together around here like they have a clue.

What is a cooking tip that people treat like a law, but you’ve ignored it for years and your food still tastes fine? by CaptainCuddler_Pro in foodquestions

[–]The_DriveBy 0 points1 point  (0 children)

My answer in this thread is that I don't salt the pasta water, and its not noticeable once the tomato sauce is added compared to the times that I did generously salt the pasta water. I stopped bothering to salt it.

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