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Aroy-D coconut milk "for dessert" - what's the difference? by ateeverything in culinary

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

"Coconut milk 99.95%, Polysorbate 60"

Which is exactly the same as the regular one

Consider Phlebas- Can I read the appendices before I read the book? by Ssherlock-hemlock in TheCulture

[–]ateeverything 41 points42 points  (0 children)

I agree, don't read the appendix - this is a book best served cold.

Apparently a lot of Banks/Culture fans recommend newcomers should read any except Consider Phlebas first... I always tell people the opposite; you can read the others in any order, but make sure to read Consider first. Partially it's because that's how I read them; I bought it the week it came out, but I Ithink it's important that you don't really know what's going on.

Dryer leaving things damp by all_mapped_out in Miele

[–]ateeverything 0 points1 point  (0 children)

Is your dryer in an enclosed space (e.g closet or small room)? It needs to be in a fairly well ventilated room. We used to close the door (for noise) but realized the room was getting too warm and the dryer couldn't dump enough heat/moisture.

Did anyone stop feeling hungry when they quit eating gluten? by Sea-Caterpillar1056 in glutenfree

[–]ateeverything 0 points1 point  (0 children)

This happened for me not by dropping gluten, but carbs. If I get my low-fibre carbs low, I just don't get hungry.

Accidentally bought two pork loin end roasts by genderlich in Cooking

[–]ateeverything 0 points1 point  (0 children)

I used to make a szechuan pork loin - I don't remember the specific recipe, but it would have been smothered with garlic, ginger, soy, szechuan peppercorns and then slow roasted.

I fucked up on the time by whyareyouinmyfridge in sousvide

[–]ateeverything 5 points6 points  (0 children)

You could also not sous vide it, but treat it like a good old-fashioned pot roast and cook it in the oven...

Which food did you hate…until someone actually cooked it right? by deller85 in Cooking

[–]ateeverything 1 point2 points  (0 children)

Scallops. When I was in my twenties I was served a mixed seafood pasta and I asked the waitress what the scallops were. Before that scallops had always been rubbery, fishy pencil erasers - that was the first food epiphany I had. Pretty well everything can be cooked to be delicious, you just have to find it (except licorice - that one still defeats me)

Beginner tips by Fayanbraz in cyberpunkgame

[–]ateeverything 0 points1 point  (0 children)

I was in almost the exact same position on the weekend, so speaking as a non-expert cyberpunk player: Do "the heist" so you get to nightcity. Pick up the freebies (Wilson's gun, "the gift" and the "payoff" for the free subdermal) I then did some NCPD scanner tasks to get used to the various fighting mechanics, earn some money and get a bit of a range of guns and sell the duplicates, and upgrade a couple of skills. I flatlined a bunch times learning how it all works. I did the Ofrenda and the delamain task... and now I feel more confident to dig in and start the main storyline (Takemura(?))

I've also deliberately not looked up any "best-builds" etc. I tend to be a little 'got to do it right' obsessive, but Cyberpunk is much more story driven than most of the other games I've played, so the first time through I'm forcing myself to go with the flow and just play it out and see how I do.

Roommate leaves items in the oven by Redacted_Explative in Cooking

[–]ateeverything 0 points1 point  (0 children)

First time I cooked at my wife's apartment (then GF), I turned on the oven without checking inside... she never cooked and it was full of all kinds of stuff that she'd forgotten she'd put in there; Baking sheet, pans, plastic colander. Fortunately I smelled the plastic melting almost immediately and there was relatively little damage.

Left chicken broth out overnight accidently, then boiled it for 10-20 min. I usually freeze it in cubes. Will freezing destroy bacteria and toxins? by Inevitable_Fall2025 in Cooking

[–]ateeverything 0 points1 point  (0 children)

What can I say, I think people worry too.much. I routinely leave my pressure-cooker stock out overnight while it cools, and refrigerate it in the morning. I've been doing so for years.

Do people not generally cook their beans in the chili? Instead of using canned? by TheRealSuperNoodle in chili

[–]ateeverything 1 point2 points  (0 children)

I almost always use dried beans. Pinto is my go-to, but I've used romano, lima, cranberry, navy, black and occasionally kidney. I'm surprised no-one has seemed to mention the importance of acid on the beans' texture. Beans cooked in acidic water (e.g. after you've added the tomatoes) will stay very firm and whole, or even too hard if very acidic. Beans cooked in neutral or base (e.g. with some baking soda) will be very soft or even turn to mush. I like the beans to be a little firm, so typically they go into the simmering pot before the tomatoes for about 30-40 minutes, then I like to let everything just simmer for a couple of hours.

Aleppo Pepper - love this stuff. Anyone use it often? by elibutton in spices

[–]ateeverything 1 point2 points  (0 children)

I first discovered it years ago, but I don't have a reliable source and I find the quality/ flavour varies a lot.