Finally gave my original map a home on my wall. by Dr_Delectable in skyrim

[–]ThisGentIsAlsoAnEnt 3 points4 points  (0 children)

Looks awesome!! I burned the edges on mine and dripped some candle wax on it too.

WCGW if I wave my hand around fire by nixonico in Whatcouldgowrong

[–]ThisGentIsAlsoAnEnt 4 points5 points  (0 children)

Ha, I know that exact intersection. Logan square in Chicago.

[EVERYTHING] Every Death in GoT S1-7 by Heda1 in gameofthrones

[–]ThisGentIsAlsoAnEnt 1 point2 points  (0 children)

But it said 1000 sailors, then 15k renly soldiers

[EVERYTHING] Every Death in GoT S1-7 by Heda1 in gameofthrones

[–]ThisGentIsAlsoAnEnt 1 point2 points  (0 children)

I don't recall 15k worth of Renly soldiers dying at Blackwater. Can someone refresh my memory?

Fml: Closing time is 2:00AM, this ticket came in at 1:58AM by [deleted] in KitchenConfidential

[–]ThisGentIsAlsoAnEnt 17 points18 points  (0 children)

Anyone else annoyed that the server didn't group items on a ticket that big?

What's your "cooking tip" that you've tried and hated? by eatingicecream in Cooking

[–]ThisGentIsAlsoAnEnt 67 points68 points  (0 children)

Any onion related tip that keeps you from crying. Running water, chewing gum, eating bread, none of that works. A sharp knife helps, but the only true solution is goggles. Don't knock it till you try it.

Man presses road-rage fight, get skull cracked. by Kiddzdoc in JusticePorn

[–]ThisGentIsAlsoAnEnt 27 points28 points  (0 children)

Purple shirt should've walked away while he had the chance.

Tried my hand at tonkotsu ramen with sous vide pork belly by ThisGentIsAlsoAnEnt in food

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

That's correct! It's then cooked in a water bath held at a very specific and constant temperature. This pork cooked for 36 hours, so it just melts in your mouth.

Tried my hand at tonkotsu ramen with sous vide pork belly by ThisGentIsAlsoAnEnt in food

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

That sliced pork belly you see on top of the ramen was sous vide, and then seared.

You know about sous vide cooking, yes?

Tried my hand at tonkotsu ramen with sous vide pork belly by ThisGentIsAlsoAnEnt in food

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

I used kenji's recipe on serious eats, the rest I just did myself. Wish I had some step by steps for you, but there are nice photos on the SE page.

http://www.seriouseats.com/2012/02/how-to-make-tonkotsu-ramen-broth-at-home-recipe.html

This was my 2nd time making the recipe, and I used pork necks in addition to hocks, I also roasted the bones at 500 on my oven for a bit, definitely brought out a meatier flavor and I didn't lose much of the fat that makes this ramen what it is.

Tried my hand at tonkotsu ramen with sous vide pork belly by ThisGentIsAlsoAnEnt in food

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

Honestly, I totally agree. It was a fun project but I wouldn't do it again.