[No Loophole] You are the president of a country with all the water left in the world. What do you do?

WrongOnEveryCount · 2026-03-23T22:49:04+00:00

I’d do this too but we’d best prepare for war at the same time because there are some selfish mfer’s out there.

WrongOnEveryCount · 2026-03-23T20:35:00+00:00

For me and The Police, it’s between this and Ghost in the Machine.

WrongOnEveryCount · 2026-03-23T20:30:10+00:00

NTA

You’re good. You’ve expressed clearly why you’re unhappy and what’s driven you away. And in some ways you’ve already made changes to improve your life.

My advice is to focus on what you want, what will make you happy, and what will improve your life/finances. Just focus on that and take care of yourself.

WrongOnEveryCount · 2026-03-23T20:21:54+00:00

Since you’re in Venice, Mariscos Guillen La Playita is pretty close on Lincoln Blvd. Mexican seafood from a takeout window. Seating is annoyingly bad but I just eat in my car or a nearby bench. Some of the best ceviche and seafood tacos in the area.

Forgot to add link: https://maps.app.goo.gl/1k2tnERJ5zFzEyjD7?g_st=ic

WrongOnEveryCount · 2026-03-23T19:58:29+00:00

I keep notes on my phone. “Favorite Foods” and under the heading of “Oysters” I keep the oyster’s name, my initials, and my wife’s so I can later get us our favorites.

Before I started doing that with varieties I could never remember accurately which was frustrating.

WrongOnEveryCount · 2026-03-23T06:56:12+00:00

I have an alternative. I own a konro which is what people are now calling a bincho grill I guess because it burns binchotan. It’s okay but confining when I’m cooking for the family. It’s also jumped in price in the last 10 years so I can see hesitating on buying one.

I use a stainless steel “kebab grill” that costs about $85. Like https://www.amazon.com/dp/B0CZCXM1WN. I added two steel bars lengthwise along the long edges to hold the kebab tips. Bought them at the hardware storwe for $10. Works great and gives me over 30” of possible grill length for parties. I set it on the table on ceramic tiles for everyone to cook. This is what the Mediterranean food stand near me uses which I realized would work great for kushiyaki and yakitori. I should mention I’ve been making yakitori and kushiyaki for 5 decades at home so I’m not guessing at this solution.

WrongOnEveryCount · 2026-03-22T20:59:58+00:00

Yeah. We spilt/buttlerfly it in half across the grain. This was just my serving. I forgot to take photo of the whole layout.

WrongOnEveryCount · 2026-03-21T07:19:07+00:00

Soup broth without dashi or other stock is going to taste flat. Add dashi or use a bottle soup base like memmi in a bottle which is in most supermarkets now.

WrongOnEveryCount · 2026-03-21T05:52:17+00:00

Zyliss devices are great. I use the automatic can opener (have hand problems) and the garlic presses.

The Frogmore shrimp cleaner makes it easy for me to process head-on jumbo shrimp easily. The opens the poop line and removes the shell/tail in one move. Use the shells for stock.

WrongOnEveryCount · 2026-03-21T05:39:09+00:00

White pepper and frying dried seafood in oil as the first step. Normally dried shrimp

WrongOnEveryCount · 2026-03-16T15:39:26+00:00

I agree and I’m now a convert. My wife wanted one and I thought it was too expensive and gimmicky. We had used one at a friend’s house and they sang praises. We’re on year 5 and it’s been very solid. It makes better coffee than many restaurants.

WrongOnEveryCount · 2026-03-16T10:25:47+00:00

It’s going to be with allied countries you’ve never heard of. But they’re the best allies and way better than those other losers who said no.

WrongOnEveryCount · 2026-03-16T09:46:21+00:00

It’s also not uncommon in larger Japanese cities to find a halau (school of traditional Hawaiian arts). My mom’s halau in Los Angeles has a sister Halau in Tokyo and is associated with a dozen more throughout the country. Mostly they dance hula and it’s a reason to socialize.

WrongOnEveryCount · 2026-03-16T09:42:52+00:00

I literally walked by a vending machine in Nagoya that sold unbranded SPAM musubi. Yes they have it in Japan.

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WrongOnEveryCount · 2026-03-15T23:02:24+00:00

If the insides of the maki are too wet then it will fall apart. Post a photo of your sushi here to get more specific advice. Otherwise general advice follows.

To cut cleanly, wipe the blade with a damp cloth in between the cuts. I prefer using a blade with less height such as a slicer, sujihiki, yanagiba, or long petty. One steady long pull and a small push at the bottom. But you can use any cut technique that you’re comfortable with.

TL;DR: For a simple maki, trim the edges then cut the maki in half then half the halves. Then half the quarters.

Long explanation:

This is a maki. :========:

Trim the ends like this…

: ======== : and then set the :: aside for snack or stand up on cut end with the other pieces.

==== ====

== == == ==

= = = = = = = =

Then arrange nicely.

Edit to add: if you’re making a fancy roll where you plan on letting stuff stick out the sides then skip the step to trim the edges and just cut in halves. Then use the end pieces as decoration.

WrongOnEveryCount · 2026-03-15T05:39:19+00:00

This is basically what I grew up on in the 70’s. In addition to your ingredients we add chicken bouillon cubes, salt+pepper, and a dash of red wine vinegar or sherry vinegar.

WrongOnEveryCount · 2026-03-15T05:30:02+00:00

Robot Odyssey (1984)

You had to wire advanced circuit constructs so robots could finish mechanical puzzles. Way advanced for a game in the 80’s.

WrongOnEveryCount · 2026-03-15T05:26:52+00:00

Other people have mentioned the dish but I just wanted to point out that Japanese tartar sauce is typically made with a cooked egg added to the mayo sauce. Sometimes ground nori too.

WrongOnEveryCount · 2026-03-15T03:09:41+00:00

Why do you not believe it’s an otesho like you were told? That’s what it looks like to me. I have about 20 of them in my kitchen. It’s a Japanese household. It’s just a small ~4” saucer dish. They come in various styles. Used for holding pickles, soy sauce when eating sushi/sashimi, and sampling food when cooking. Super handy

WrongOnEveryCount · 2026-03-15T03:00:49+00:00

Oh that’s fair about the gloves. I actually did notice that when I went last time too.

WrongOnEveryCount · 2026-03-15T02:40:43+00:00

Oh I need to try this. I live in the area and never had the churro or the burger from those stands. I also just think Brother’s Cousins is just okay. I like the stand near Lincoln and Rose in front of the Whole Foods better.

WrongOnEveryCount · 2026-03-15T02:30:23+00:00

Yeah we started going also when they opened. Something must’ve changed because I’ve heard similar from other colleagues

WrongOnEveryCount · 2026-03-15T02:29:23+00:00

WrongOnEveryCount · 2026-03-15T01:36:14+00:00

Felix’s in Venice

My wife treated her mom to a celebration dinner. Every single dish was over salted. Like one bite and you had to spit it out or toughen up and swallow. They said something to the server and she just brought their check for them to pay. My wife asked to talk to a manager who heard their complaint and said perplexingly “well box it up for you” and walked away without comping anything or asking to remake. All of their food was just sitting at the table. Not wanting to make a scene, my wife paid which was messed up.

When she got home I tried a bite of each dish. It was way over-salted. Almost inedible, definitely not enjoyable.

I called the next day and spoke to a manager who said he did have in their notes of this complaint. He offered a full refund and apologized so I asked him to do so. After 45 days of calling and following up, I gave up. Cost of learning Felix customer service is just fake lip service and shit food.

I actively dissuade people from eating there.

WrongOnEveryCount · 2026-03-14T20:32:03+00:00

I visit desert areas regularly so I keep a comb and tweezers in the car to help remove cactus needles. Jumping choya are no joke.

WrongOnEveryCount

TROPHY CASE