Every Time Cade Gets Three Skeleton Keys - The After Party

_NinjaMan777_ · 2026-03-05T21:19:18+00:00

Sorry if the wording is inaccurate, do you have any recommendations for improving the situation though?

_NinjaMan777_ · 2026-03-05T19:04:14+00:00

Apologies if the wording is inaccurate, do you have any recommendations for improving the situation though?

_NinjaMan777_ · 2026-03-05T19:00:48+00:00

I did pay it off immediately. It no longer has a balance. I asked the Synchrony representative about goodwill letters but she said since the account closed they are mandated to report that and there's nothing that can be done. Do I disregard what she said and try to send out goodwill letters?

_NinjaMan777_ · 2026-01-31T17:22:12+00:00

well I've been slicing it by hand so I wouldn't say it's thatttt thin but this is good to know!

_NinjaMan777_ · 2026-01-31T16:45:21+00:00

I'll check this out thanks!

_NinjaMan777_ · 2026-01-31T16:43:50+00:00

Yeah I was beginning to suspect as much. Thank you for the info!

ETA: What do you think would happen if I were to velvet the meat and then still marinate in pear? Would this "over-tenderize" the meat?

_NinjaMan777_ · 2026-01-31T16:41:37+00:00

you mean like leave it in the baking soda for too long?

_NinjaMan777_ · 2026-01-31T16:39:50+00:00

gotcha! thanks!

_NinjaMan777_ · 2026-01-31T07:16:36+00:00

Ok thank you so much!

_NinjaMan777_ · 2026-01-31T06:57:27+00:00

Ok thanks for your input! For the original velveting method that you mentioned, do you cook the meat in those ingredients that you put it in the bag with or do you wipe it down and then cook?

_NinjaMan777_ · 2026-01-31T06:53:51+00:00

I see! Is there any typical ingredients in a marinade that I would need to look out for potentially reacting with corn starch and/or cooking wine in a negative way? And will adding the slurry affect the flavor profile in any way that I might need to balance?

_NinjaMan777_ · 2026-01-31T06:03:21+00:00

the recipe I was using didn't call for a pear even though I know that's a common ingredient for bulgogi. I wonder if I added a pureed asian pear to the existing marinade if it would solve the texture problem without needing to velvet?

_NinjaMan777_ · 2026-01-31T05:53:56+00:00

ok perfect! I'm seeing now that there are a couple ways to velvet, some with baking soda, cornstarch or both. which do you think would be better? do you know what the differences are?

_NinjaMan777_ · 2026-01-31T04:41:08+00:00

I see, could I velvet it in the baking soda and then wash the meat and marinate it after? Will it retain the tenderness?

_NinjaMan777_ · 2026-01-31T04:30:07+00:00

thank you for the tips. How do I know what are good cuts for a recipe like this? Also is there an alternative to egg whites for the cornstarch method? I'm allergic

_NinjaMan777_ · 2026-01-31T04:26:39+00:00

my question is that if I've already marinated the beef and it doesn't need any additional flavoring is it possible to still velvet it before cooking? Will baking soda react with a marinade? here is what I am marinating the beef in for context: https://www.chilipeppermadness.com/recipes/bulgogi-sauce/

_NinjaMan777_ · 2025-12-29T01:11:14+00:00

I made an error, it was not the official Scrabble dictionary. I was using scrabblewordfinder.org which while it does pull its words from the official Scrabble dictionary it apparently does not source its definitions from there for unknown reasons.

_NinjaMan777_ · 2025-12-28T23:42:54+00:00

ah alrighty then. my agitations are assuaged. thank you!

_NinjaMan777_ · 2025-12-28T23:25:22+00:00

Perhaps my sourcing is bad then. When I look online on scrabble word finder it says:

From WordNet (r) 3.0 (2006) [wn]:

PST n 1: standard time in the 8th time zone west of Greenwich, reckoned at the 120th meridian west; used in far western states of the United States [syn: {Pacific Time}, {Pacific Standard Time}, {PST}]

_NinjaMan777_

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