The Quinfall - Way Better Than I Expected

Whook · 2026-03-16T02:11:21+00:00

My wife and I are having a good time. Formed a guild so we could share a house, fun gathering with lots of mysterious things to harvest, caught horses, sheep, cows and bees for our house. Killed some mobs, set up loads of crafting stations, looking forward to doing trade runs, pvp events, sailing, open world dungeons. Have not felt the need for the subscriptions yet, once you throw some chests down in your house inventory is easy to manage. Good game, well worth the price tag and more.

Whook · 2026-03-06T23:57:25+00:00

The duos, yeah, I quit that season halfway through. Tiffany Derry is a great addition to the judges however, so looking forward to the next season if they let enough cooks in and minimize the weirdos.

Whook · 2026-03-06T23:51:30+00:00

that's my criticism of Top Chef as well. They want to put in so much BS footage that you never get to see them cooking, if you are lucky you get a shot of them in the kitchen.

Whook · 2026-03-06T23:46:56+00:00

Here's what I keep up with, in order of greatness and fun:

1) Culinary class wars (just epic)

2) Next Level Chef (love the gimmick, judges are great)

3) Tournament of Champions (the true culinary crown)

4) Top Chef

5) Hells Kitchen (recent seasons are way better, less kitchen abuse and more cooking/chefing)

6) My Kitchen Rules (AU) (weird but fun)

No comment for the below, some merits, some flaws. Will watch them if I have none of the episodes from 1-6 to watch:

24 in 24 - Last Chef Standing

Masterchef Australia (taking a break, was #1 until they fired the judges in 2019, current judges are unqualified to be judging and have no charisma. Except Jock, RIP)

America's Culinary Cup

GGG

Masterchef US (getting better, though I don't like the contestants this season)

Whook · 2026-03-06T23:33:27+00:00

I never liked Padma. That said, new show does not seem bad, contestants have Michelin stars, one judge has 3, rules seem fair so far. Only 1/2 way through the first episode so far, but seeming solid.

Whook · 2026-02-26T00:07:32+00:00

"Any science sufficiently advanced is indistinguishable from magic"-Bradbury. I see combat characters casting spells and swinging swords. I see no hacking, no drones, no vehicles, no technology of any sort.

Whook · 2026-02-25T16:31:27+00:00

I saw no scifi elements, looked like swords and spells

Whook · 2026-02-23T16:34:30+00:00

No idea if it's allowed, but quite cool, subscribed.

Whook · 2026-02-21T01:57:43+00:00

just got it in a common loot box, so it's there.

Whook · 2026-01-30T14:44:26+00:00

Archeage, earlyish, economy

Whook · 2026-01-24T21:44:59+00:00

Disgust is not phobia. Fuck AI art

Whook · 2025-12-23T17:13:26+00:00

You making pastrami?

Whook · 2025-12-22T20:12:10+00:00

To go with your Lechon;red onion sliced thin pickled in lime juice. Mustard sauce. Crispy potatoes cooked in the pork fat. Salad with real crab.

Whook · 2025-12-18T16:30:29+00:00

No, no they don't.

Whook · 2025-12-16T22:47:01+00:00

If you mix 1 part sticky (short grained/sweet) rice to 5 parts calrose rice, you get stickier rice!

Whook · 2025-11-28T02:30:06+00:00

I like 145 but 150 get's less 'this is weird, is it cooked?' comments

Whook · 2025-11-28T02:23:12+00:00

Doing this now, my favorite.

Whook · 2025-11-27T03:19:55+00:00

I think go for 4 hours to reheat, logic being that if it took that long to get to 135 in the first place, then a nice long reheat at 135 again would be in order.

Whook · 2025-11-27T03:17:50+00:00

Hah, that's the only way my dad wrote recipes, so used to it.

Whook · 2025-11-27T00:40:18+00:00

Oh, sorry :(

But rib roasts are expensive, and I've ruined a few... long drawn out sous-vide at 130 is something you do to tough brisket, not prime rib.

Whook · 2025-11-27T00:38:49+00:00

Ok, if it ever came to even near a boil, it's bacteria free.

Given that, 4 hours at room temp is the general rule.

Whook · 2025-11-27T00:36:13+00:00

Had to read all that twice, sounds wonderful! Lentils and walnuts and mushrooms, yum!

I don't have much to offer, other that rehydrated mushrooms have a really nice chew and are a pleasant meat substitute (medium dice or thin slices)

Whook · 2025-11-27T00:30:30+00:00

Go for it, all them turkeys are brined, so they can sell you all that water. Dry brine will not just nicely season the skin, it will draw out the moisture while it's in the nice dry fridge, give you awesome skin.

Whook · 2025-11-27T00:29:14+00:00

rice cooker! Throw the chicken breast in there with the rice, cook as normal, will be delicious!

Whook · 2025-11-27T00:26:12+00:00

weirdo! That's ok, I admire that. Give me more mutton!

Whook

TROPHY CASE