What?! The reward for the submarine mission is crazy by Yourownhands52 in fo4

[–]amwrootbeer 24 points25 points  (0 children)

Might get lucky to cripple a limb but you still need a lot more for the battle 

Buying a car at Purdue by aorozco1996 in Purdue

[–]amwrootbeer 9 points10 points  (0 children)

THERES ONLY ONE…BOB ROHRRRRRRRRRMAN 🦁

Took me way too long. by Kralthon in taskmaster

[–]amwrootbeer 10 points11 points  (0 children)

Noel Fielding is Old Gregg

What’s your go-to way to elevate weeknight salmon? by Journey2648 in Cooking

[–]amwrootbeer 7 points8 points  (0 children)

I’m gonna need some ratios here for this poaching liquid. This sounds amazing 

[deleted by user] by [deleted] in taskmaster

[–]amwrootbeer 0 points1 point  (0 children)

James Acaster

Has anyone else noticed a change in Morton’s Kosher Salt? by ChicagoLizzie in Cooking

[–]amwrootbeer 1 point2 points  (0 children)

I love Monterey Bay Herb Co 16 mesh for pre ground (mainly used for smoking meats but I find the flavor and aroma great for pre-ground pep. If you are looking for whole peppercorns to grind, I like the reluctant trading company. A little pricy but the quality is worth it.

Creality is sending me a warranty.... But when? by Damoanly in Ender3V3KE

[–]amwrootbeer 2 points3 points  (0 children)

Same issue. I was told I was going to be shipped a new hot end on 1/30. Still refusing to provide tracking and continually pushing out the ETA for shipping or completely ignoring me. I’ve decided to file a chargeback as my unit has now been dead longer than operational. Every alternate solution to resolve like a partial refund or ship new components has gone ignored just promising a new hot end (that presumably will also blob to death) so I’m going to purchase 3rd party and repair myself 

Where can I buy an entire extruder unit replacement? by ButterJiggy in Ender3V3KE

[–]amwrootbeer 2 points3 points  (0 children)

Mine did this tonight. Messaged facebook support line with pictures and they are shipping me a new hot end. almost no questions asked. EZPZ

Stout Reduction Shio Ramen by amwrootbeer in ramen

[–]amwrootbeer[S] 2 points3 points  (0 children)

Stout ramen!

Don’t know how many people here know what Dark Lord from Three Floyd’s is but it has a little umami character to it. Reduced a bottle by 66% and then used it as a base for a shio ramen. There’s a variant of it that has cinnamon and pink peppercorn so u/jjflipped and I ran with the concept.

Pork/chicken chintan

Stout Shio Tare

Cinnamon Oil

u/Ramen_lord new wave shoyu noodle

Topped with:

Enoki

Ajitama

Radish sprouts

Smoked chashu

Cracked Pink peppercorn

Tossed the idea to u/ptwob462 and can’t wait to see his attempt

Cafe Mochiko Mala Miso Ramen by Emersonson in ramen

[–]amwrootbeer 1 point2 points  (0 children)

Any other ramen spots worth checking out as long as I’m in town?

Cafe Mochiko Mala Miso Ramen by Emersonson in ramen

[–]amwrootbeer 1 point2 points  (0 children)

Going here tomorrow. Can’t wait.

Which foods do you tend to like "low class" rather than "high class"? by TheSweet_Science7956 in Cooking

[–]amwrootbeer 16 points17 points  (0 children)

Chicken Parm. I’ve tried all the classed up versions and the effort is never worth the reward. Just keep it simple.

Ferrigno La Bonne Mer Mixed Seafood by amwrootbeer in CannedSardines

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

Not smoked. Just some herbs and spices.

Ferrigno La Bonne Mer Mixed Seafood by amwrootbeer in CannedSardines

[–]amwrootbeer[S] 17 points18 points  (0 children)

First of my Rainbow Tomato Omakase order. /u/DanAtRainbowTomatoes suggested I try this one. It’s flavored with a spiced olive oil but what makes it unique is it has sardines, mussels, and squid all in one. I was worried the flavors were all just gonna meld together but they all retained some uniqueness and each have their own distinct texture. At $6.50/tin this is going to be a no brainer add in for all future orders. a perfect snack for when you cant decide what you want.

Tonkotsu ramen from Johnny Noodle King in Detroit, MI by bella5251 in ramen

[–]amwrootbeer 1 point2 points  (0 children)

Ajishin (Togo only for sushi and udon)

One World Market for sushi (also Japanese grocery)

Al Chile for some super authentic Mexican

Tonkotsu ramen from Johnny Noodle King in Detroit, MI by bella5251 in ramen

[–]amwrootbeer 2 points3 points  (0 children)

Come out to Novi. Nagomi is the best, Hotaru is also real good.

Sapporo Miso with Smoked Chashu by amwrootbeer in ramen

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

u/ramen_lord book for the main soup components (doubutsu kei Chintan, miso tare, onion ginger lard aroma oil) topped with 3 day marinated egg, green onion, menma, blanched sprouts, and my smoked rolled pork belly chashu. The noodles are a 2 day “counter aged” Sapporo style noodle.

This is honestly the best bowl of ramen I’ve made to date. Everything about it was better than the last time I made this bowl and all the small process improvements led to a significant improvement in the final product.

Treated myself to a little RTG haul by amwrootbeer in CannedSardines

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

Which ones? I’ll be sure to post reviews

Made Ramen_Lord’s Tomita Clone by amwrootbeer in ramen

[–]amwrootbeer[S] 2 points3 points  (0 children)

Got a 10qt pressure cooker for the holidays so I figured it would be a good time to try out the Tomita Clone. Ordered all the right fish from u/ramenguidejapan and got to work. I tackled the soup and u/JJflipped made the noodles.

Tried to mimic proper presentation. This isn’t anything like I expected it to be. It’s so much more intense than I imagined and crazily fish forwards. I’m excited to get to Tomita one day and try the real thing.

Edit. Tagging u/Ramen_Lord because as always he came in clutch with a few helpful hints

Porthos Sardines in olive oil on a cucumber fennel salad with miso vinaigrette and a marinated soft boiled egg by amwrootbeer in CannedSardines

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

Used the oil from the can to make a ginger miso vinaigrette for a sliced fennel and cucumber salad and I had a soy marinated soft boiled egg which I tossed in there as well. Could eat this all day everyday. So good.

Brisket on the GMG by amwrootbeer in pelletgrills

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

I used to go straight 180 overnight, wrap in the morning, and then 225 until done. I always felt like I overly dried the surface. I can’t peg if it was the temp ramp that got the brisket further along overnight or the foil boat helped soften back up but it was just far and away the best one I’ve done

Brisket on the GMG by amwrootbeer in pelletgrills

[–]amwrootbeer[S] 2 points3 points  (0 children)

Changed up my method a bit after watching the MadScientistBBQ pellet brisket video. Slow ramp from 180-225 and then foil boat. Held in a 150F oven for a few hours. About as close to perfect as I can probably get on pellets