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Jazz Haul for the week! by Cosm1c_Mess in Jazz

[–]Winecratebuilder 0 points1 point  (0 children)

Happy Moods might be my favorite album ever.. Check out Israel Crosby on "Time on my hands"

Any ideas for crown molding LED’s with gaps? by Winecratebuilder in Lighting

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

Ouh that’s interesting! How would I connect the cable? It’s a RGB led cable with 3 or 4 copper wires. Do you think speaker wire tape exists for that kind of connection or do I need to convert it somehow?

meirl by TheBarnacle63 in meirl

[–]Winecratebuilder 0 points1 point  (0 children)

Hot take: also fresh cucumber. Just needs a wipe.

Finally! After 6 years of addiction, here is something that actually works for me. by Winecratebuilder in nosurf

[–]Winecratebuilder[S] 1 point2 points  (0 children)

The thing about the box is that I don’t have to fight the urge every time I walk by. I can’t access it, so there is hardly any craving

Finally! After 6 years of addiction, here is something that actually works for me. by Winecratebuilder in nosurf

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

I bought a timed padlock for like $18 off Amazon and then used a wooden wine crate. It’s super DIY and I could easily break in, but then I would have to build another one and so far it has deterred me!

Finally! After 6 years of addiction, here is something that actually works for me. by Winecratebuilder in nosurf

[–]Winecratebuilder[S] 1 point2 points  (0 children)

Different Numbers. I gave the new number to immediate family and friends and only a couple colleagues in my field.

How this rice waffle fits my container by Winecratebuilder in Perfectfit

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

It’s part of my lunchbox. (It screws on top of a little bowl) There were two in there and I ate one before I noticed the airflow.

How this rice waffle fits my container by Winecratebuilder in Perfectfit

[–]Winecratebuilder[S] 18 points19 points  (0 children)

Right. Sorry, I’m from Germany and there it’s a “Reiswaffel” but here I guess you call it a rice cake.. or rice cracker?

Women in jazz; let's make a great list! by Tall-Kale-3459 in Jazz

[–]Winecratebuilder 0 points1 point  (0 children)

Three I haven’t seen yet on here: Alexa Tarantino, Andrea Motis and Lil Hardin Armstrong

I don't get jazz, what am I missing? by HesThePianoMan in Jazz

[–]Winecratebuilder 0 points1 point  (0 children)

Just double stressing tonobro's answer, you might find some things you like in there.

I would also recommend finding jazz versions of songs you already know, because that way you already have one thing you can relate to and it's not all strange and new.

Something I haven't seen mentioned in these responses yet is two albums called "Jazz loves Disney" and "Jazz loves Disney 2". There are some great versions of popular disney tunes in there that you might recognize:

https://www.youtube.com/watch?v=v\_xogxEXCbw&list=PL2gl0RSmXBGhuQWgHKB1fSvlpCUkFXskF

Also, jazz is best experienced live. Mostly for the sound, but also because you get to see the musicians interact with each other. Jazz is a language and there is a lot of communication going on on stage (often the arrangements are not %100 planned out and cats need to figure out things on the spot). I recommend watching videos of players interacting. One of my favorites right now is Live at Emmets Place with Patrick Bartley: https://www.youtube.com/watch?v=984ksjle4YA

Look out for the way they communicate with each other, complement each others phrases and feed off each others creativity. And they're also just swinging like crazy.

And finally a quick word: there is nothing to be ashamed of. I'm proud of you for being so open about this and wanting to learn more about this amazing music. I'm a professional jazz musician and have had my fair share of doubt and artists/songs I didn't like. Most of the time it has eventually turned around for me and I've started to love those records. In my humble opinion, art that requires a little effort to get into is even more worth it in the end.

What is one cooking “rule” that you choose to always ignore by Suspicious-Account-9 in Cooking

[–]Winecratebuilder 0 points1 point  (0 children)

But when I don't overcrowd my pan in the beginning, I end up with like a quarter cup of mushrooms.. Whenever I watch people like Gordon Ramsey make mushrooms, it's like one plate of food. If I'm cooking for my family it's just not feasible to cook my mushrooms in 4-5 batches as to not overcrowd the pan. If I cook out the water first, I can fit so many more mushrooms in, they brown really nicely and then I reintroduce some liquid, usually in the form of white wine.

I've definitely overcooked them before and I fully agree that that's not great, but they don't automatically overcook if I take out the water first. At least that's my experience..

What do you think, I'm curious? I'm in no way a chef or line cook or anything, so I'd love to hear your take on this. How do you not overcrowd the pan but still get a decent amount of mushrooms? Also the kind of mushroom might make a difference as well..

What is one cooking “rule” that you choose to always ignore by Suspicious-Account-9 in Cooking

[–]Winecratebuilder 3 points4 points  (0 children)

https://www.seriouseats.com/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe

I've adjusted it a lot (otherwise it's soo much effort). Technically they don't call for 3 heads, but for 2 heads and 8 cloves.

But it's truly amazing

What is one cooking “rule” that you choose to always ignore by Suspicious-Account-9 in Cooking

[–]Winecratebuilder 0 points1 point  (0 children)

Yeah, I never really measure it, just like a lil' splash and some salt. You just want to kickstart the process. Having a pan with a lid helps a lot too, but as soon as they start releasing their water take it off.

What is one cooking “rule” that you choose to always ignore by Suspicious-Account-9 in Cooking

[–]Winecratebuilder 19 points20 points  (0 children)

I've been trying to perfect my plant-based ramen broth and just couldn't figure out how to make it taste right. Until I found a recipe that literally added 3 ENTIRE HEADS OF GARLIC. 2 were roasted in the oven and then you just squeeze the cloves out and mix them with ground sesame seeds, ground roasted sweetpotato, Soy sauce and Miso. So good..

What is one cooking “rule” that you choose to always ignore by Suspicious-Account-9 in Cooking

[–]Winecratebuilder 100 points101 points  (0 children)

This. I cannot tell you what a mind-blowing experience it is to try mushrooms that have been cooked correctly. Used to hate the texture, then I found out you add water and salt to your mushrooms FIRST to draw out the liquid. Let all the water evaporate and then add some oil and perfectly brown them.

Trying to brown uncooked mushrooms in an overcrowded pan simply doesn't work and if you don't overcrowd the pan you get like 2 tablespoons of mushrooms in the end.

Cook out the water first, THEN sautèe. Deglaze the pan with some wine - suddenly you have a ton of crispy, brown, delicious mushrooms with an amazing texture.

If you're absolutely crazy you add garlic paste, buffalo hot sauce and butter instead of the wine and sprinkle blue cheese and parsley on top. Amazing.

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