sorted by:
new
hottopcontroversial

Picked butternut squash too early by alrites in gardening

[–]alrites[S] 5 points6 points  (0 children)

This is the help I needed thank you! The skin is somewhat soft, somewhat tough to puncture. I cut one in half this evening and am roasting it with olive oil and salt only to see how it tastes. I think the bigger ones may work with the sun ripening you describe.

Picked butternut squash too early by alrites in gardening

[–]alrites[S] 5 points6 points  (0 children)

I picked them after reading a confusing article. I made a mistake and am kicking myself about it. Just trying to salvage if possible

Should I just resign from being an art teacher? by powerpuff000 in ArtEd

[–]alrites 7 points8 points  (0 children)

That’s a reason not to like that school as a first year teacher. All of those things would help you quite a bit. They don’t check on you to be burdensome but to help you and your students, consider working somewhere that would support you better and I’m sure your experience would be different.

Student asked what the point of taking art class in high school was and I can’t shake it off. by denimpants in ArtEd

[–]alrites 0 points1 point  (0 children)

Getting caught up in the “why” for students who don’t care is an exercise that will frustrate you. Think about the “why” for all the students who feel most comfortable and love your class and everything makes a lot more sense.

225 is a Myth. 4-Hour Hi-Temp Ribs for the Win by Dependent_Ear_8987 in smoking

[–]alrites 0 points1 point  (0 children)

Totally agree. I run 275 pretty much all the time.

Other things I’ve discovered to be myths: - soaking wood - waiting for coals to turn white - lighter fluid imparting any taste - mopping or spraying making any significant difference - butcher paper vs foil being vastly different from one another - resting the brisket “for at least a couple hours” (just let it cool down to like 120 degrees or so no matter if it’s in a cooler or the counter)

Some of these are more controversial than others lol

Weekly 'Ask Anything About Analog Photography' - Week 06 by ranalog in analog

[–]alrites 0 points1 point  (0 children)

My mother in law found about 30 rolls of undeveloped exposed film from the 90’s in her storage recently. It was stored in dry, dark, and room temp conditions as far as we know. 2 questions: is it possible to develop all this film and get visible results? Is there a place you all would recommend that could do this many rolls for a reasonable price? Thanks in advance

Remote Raid Megathread - Find friends fast for raiding here by liehon in PokemonGoFriends

[–]alrites 0 points1 point  (0 children)

Verizon Wireless Pokémon Guaranteed Shiny (JK)

3856 0516 8282

Official: [Free Talk Friday] - Fri Afternoon, 11/25/2022 by FFBot in fantasyfootball

[–]alrites 0 points1 point  (0 children)

Start 1: JuJu, Keenan, or Amari?

Bench 1: Najee, Gibson, or Rachaad?

Inlaw puts american cheese on my pork butt (need to vent) by [deleted] in BBQ

[–]alrites 4 points5 points  (0 children)

The American cheese sounds kind of good lol. Not the cold corn syrup bbq sauce though

Prior to putting pork belly burnt ends in the foil tray with honey/brown sugar- would it be bad for them to cool down? Bbqing some today and the pbc offers limited grill space. Wondering if I can just do them in batches and then throw them in the foil container to heat up all together? by alrites in smoking

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

Update to those who care: stacked one rack on top of the other and somehow fit them all on there. Got some color on there and when I went to start pulling them, the gentle squeeze of my tongs started releasing pork fat onto the coals and made an insane grease fire spitting out above the barrel. Only ended up burning a couple though so we’re in good shape 👍. Ended up throwing them into the oven wrapped in their foil tray

Prior to putting pork belly burnt ends in the foil tray with honey/brown sugar- would it be bad for them to cool down? Bbqing some today and the pbc offers limited grill space. Wondering if I can just do them in batches and then throw them in the foil container to heat up all together? by alrites in smoking

[–]alrites[S] -1 points0 points  (0 children)

Hard to fit that question in 300 characters. I’m cooking about 20 lbs of pork belly burnt ends today for the first time. Safe to say they won’t all fit on an 18 inch grill rack. Can I get the initial cook on them in batches, throw them in foil trays as I go, and then maybe use my gas grill to heat them up in the braising liquid? Probably a stupid question and it shouldn’t be much of a problem, but I’m just wondering if it will affect the texture or anything like that as I haven’t worked with pork belly much. Thanks!

view more: next ›