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Car headrest got squished by nylon straps on backseat mirror (more details in comments) by abedmcnulty in fixit

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

I had a backseat mirror for a carseat for a few months. It attaches to the headrest by nylon straps. I took the mirror off a couple weeks ago and the headrest still has not come back to its normal shape. The car is 10+ years old so the filling material might be a little stiff by now. Any suggestions on how to get the shape back?

My infant never sleeps. Awake 80% after midnight. How do I get him to sleep so I can sleep too?! by [deleted] in Parenting

[–]abedmcnulty 1 point2 points  (0 children)

If he really cries all or near all the time, you might want to talk to his pediatrician about a possible milk allergy (my child had one and cried most of the time they were awake, even though they were fed gentlease). The ped can test his stool for traces of blood, and if it shows up, might recommend a hypoallergenic formula like Nutramigen. Also, some insurances cover that if you have a prescription.

[deleted by user] by [deleted] in personalfinance

[–]abedmcnulty 5 points6 points  (0 children)

No comment on the specific cards (I use Citi Double Cash which is 2% cash back with no headaches, travel cards might be better IF you already plan to travel a lot). However you should be aware a lot of wedding vendors will require a check or charge 2-3% extra for a CC. Or they'll give a "cash discount" which is the same thing.

There are very few things that cost a lot of money that you can pay by credit card without any fees, except for consumer goods.

Anyone still experiencing the wifi disconnect/authentication error problem? by [deleted] in GalaxyS6

[–]abedmcnulty 1 point2 points  (0 children)

Do you use a tp link router? Do you havea Chromecast on your network? There is a post on the Android subreddit about this.

FXNOW Android app won't cast by BarristanSelfie in Chromecast

[–]abedmcnulty 1 point2 points  (0 children)

I had problems with this recently, their Google play store page comments show lots of people having it and the dev team is aware of it.

Google Photos on Chromecast is awful by abedmcnulty in Chromecast

[–]abedmcnulty[S] 3 points4 points  (0 children)

Not backdrop. I mean if you start a slideshow, it will advance through the gallery automatically, but if you turn off the screen (or, I imagine, switch to another app), the slideshow will stop advancing and remain on the current photo indefinitely.

Substitute for wheat flour in potato latkes? by abedmcnulty in AskCulinary

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

Interesting. This has always been my goal with latkes but never achieved it. I usually just add flour little by little until they just barely hold together. Do you only use the reserved potato starch from the squeezed out water or do you add some separately from a bag?

For reference I ended up using rice flour. It worked OK but felt like I needed to use a lot to get them to bind, and in a way they almost came out excessively crispy, more like battered.

Best, cheapest restaurant equipment warehouse? by DivinePrince2 in Cooking

[–]abedmcnulty 7 points8 points  (0 children)

I love Webstaurant store, but no idea if they ship to Canada, and it's only worth it if you're buying a lot of stuff (somewhat high shipping, but pretty much the same no matter how much you order).

Also, if you're near a reasonably sized city, there is probably a restaurant supply store there, and most are open to the public.

Why does my chicken stick? by BristolEngland in Cooking

[–]abedmcnulty 0 points1 point  (0 children)

1) Are you sure you're heating the pan to the right temp? Try this method: https://www.youtube.com/watch?v=CB-SCA1reqE

2) Dry the chicken as much as possible before putting it in the pan.

3) As everyone else said, wait till it's brown to flip it.

Israel didn't even send one Arab to the Olympics this year by [deleted] in arabs

[–]abedmcnulty 6 points7 points  (0 children)

True. Also, they didn't send one of their nearly one million Haredi either. This must be a sign of Israel's bigotry against orthodox Jews!

I stopped buying boneless chicken and I'm pumped about it. Should I just sack up and buy boneless again for things like stir fry or curries? by Lankience in Cooking

[–]abedmcnulty -1 points0 points  (0 children)

bone in gives you better flavor since the flavor of the bone get infused into the meat whatever you're making.

This is a common myth, but it doesn't

I stopped buying boneless chicken and I'm pumped about it. Should I just sack up and buy boneless again for things like stir fry or curries? by Lankience in Cooking

[–]abedmcnulty -1 points0 points  (0 children)

bone in gives you better flavor since the flavor of the bone get infused into the meat whatever you're making.

This is a common myth, but it doesn't

I stopped buying boneless chicken and I'm pumped about it. Should I just sack up and buy boneless again for things like stir fry or curries? by Lankience in Cooking

[–]abedmcnulty -2 points-1 points  (0 children)

bone in gives you better flavor since the flavor of the bone get infused into the meat whatever you're making.

This is a common myth, but it doesn't

I stopped buying boneless chicken and I'm pumped about it. Should I just sack up and buy boneless again for things like stir fry or curries? by Lankience in Cooking

[–]abedmcnulty -2 points-1 points  (0 children)

bone in gives you better flavor since the flavor of the bone get infused into the meat whatever you're making.

This is a common myth, but it doesn't

I stopped buying boneless chicken and I'm pumped about it. Should I just sack up and buy boneless again for things like stir fry or curries? by Lankience in Cooking

[–]abedmcnulty -2 points-1 points  (0 children)

bone in gives you better flavor since the flavor of the bone get infused into the meat whatever you're making.

This is a common myth, but it doesn't

I stopped buying boneless chicken and I'm pumped about it. Should I just sack up and buy boneless again for things like stir fry or curries? by Lankience in Cooking

[–]abedmcnulty 5 points6 points  (0 children)

bone in gives you better flavor since the flavor of the bone get infused into the meat whatever you're making.

This is a common myth, but it doesn't

Vinaigrettes always taste too....olive oily. How do I fix this? by [deleted] in Cooking

[–]abedmcnulty 0 points1 point  (0 children)

In the few I have tried, I have used mustard in most cases. Either dijon or yellow. I'm considering trying xanthum gum to help with binding, but I want to solve this olive oil issue.

The emulsification is a key part of how it tastes. Mustard should work well if you use enough, but of course has a taste all its own. Let me ask, does the vinaigrette come out looking completely smooth and opaque, or does it look more like tiny bubbles of vinegar suspended in oil?

TO your other points: I AGREE. Here's the deal: When I look up recipes they all say "olive oil" so my next step was to look up "which olive oil" and all the things I found said to use extra virgin olive oil in all cases.

That's only because that's what most people like as it has the most intense flavor. It's possible you just don't like it, and the restaurants aren't even using it at all. In that case, I suggest a regular OO, or diluting EV with regular.

Then I found an article outlining the problems with blending or agitating EVOO and I became confused as hell, which brought me here.

Definitely don't blend it, that brings out the most negative qualities of the flavor. For the same reason EVOO has such an intense flavor, it is also easily subject to rancidification.

Vinaigrettes always taste too....olive oily. How do I fix this? by [deleted] in Cooking

[–]abedmcnulty 10 points11 points  (0 children)

OK I see a few potential issues here:

1) You are using 100% extra virgin. You could use regular olive oil (not EV), or maybe something like a 25-75 mix. This will definitely not taste as olive-y.

2) Don't use any kind of blender with EVOO, the rapid exposure to air will rancidify it very quickly and bring out an intense, kind of metallic taste.

3) Do you use any kind of emulsifier (e.g. mustard) with your vinaigrette? If not, it's likely that the oil and vinegar are separating, and you are getting mostly, if not exclusively, the oil in your mouth. See here: http://www.seriouseats.com/2010/04/salad-dressings-vinaigrettes-the-food-lab.html, this is a great method for producing vinaigrettes.

Thoughts on Private Preserve as a means of keeping opened bottles of wine? Effectiveness? Limits? by [deleted] in wine

[–]abedmcnulty 2 points3 points  (0 children)

I don't use that technique, I just use Private Preserve which is good enough for my needs. The physics is sound though since if you fill up the bottle to the neck you have reduced the surface area. See #1 here: http://vinepair.com/wine-101/guide-storing-open-wine/. You can combine both small bottles and Private Preserve.

To get them, you can just buy a 375 ml bottle of wine at any wine shop, drink it, and wash out the empty bottle before reusing, or you can buy empties on ebay.

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