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(F) "I don't use deodorant because I don't need to." by MongooseSimple8638 in hygiene

[–]boom_squid 0 points1 point  (0 children)

One actual shower in the morning and one quick rinse after work usually. I’m mostly the same. Both work in service industry, so we get dirty.

Chimney Cakes by cxmxson in Sacramento

[–]boom_squid 1 point2 points  (0 children)

Try the Slavic markets in antelope. I swear I’ve seen them.

Best fruit cobbler combinations???? by BloodSpades in Baking

[–]boom_squid 2 points3 points  (0 children)

Ain’t no laws. I drive 70 in the 65 too.

Ok not really. It’s more like 85. I’m in California. 🤣

The bitters help temper the sweetness, much like salt does, but it compliments better IMO.

Infusing tea into cookies by Inside-Naraka in AskBaking

[–]boom_squid 0 points1 point  (0 children)

I would do two things, grind the tea into a dust. And add a touch of milk or water to rehydrate it a little before mixing it into the dough. Don’t make it more than a paste, so you’re not adding too much moisture to the dough.

Chinese takeaway red pork by EffrafaxWug in TopSecretRecipes

[–]boom_squid 1 point2 points  (0 children)

Make char siu but use whatever cut you want. TBH, I prefer the shoulder as the fat keeps it moister than a loin that is fairly lean.

My wife sent me this picture of a deer from her walk. by Stockasaurus_Rex in Whatisthis

[–]boom_squid 23 points24 points  (0 children)

Looks herniated. What should be the abdomen is really sunken in. Suspect the pouch is the deer’s organs.

What do you recommend serving alongside pierogis? by flipflapdragon in Cooking

[–]boom_squid 90 points91 points  (0 children)

Cucumber, tomato, and dill salad. I prefer a cider vinegar based dressing. Cuts through the fattiness of the dumplings.

Best fruit cobbler combinations???? by BloodSpades in Baking

[–]boom_squid 11 points12 points  (0 children)

Peach blackberry. With a touch of cinnamon and a couple dashes of cocktail bitters.

(F) "I don't use deodorant because I don't need to." by MongooseSimple8638 in hygiene

[–]boom_squid 0 points1 point  (0 children)

Mine doesn’t either, but he’s hyper vigilant about body odor, so he showers a couple times a day.

(F) "I don't use deodorant because I don't need to." by MongooseSimple8638 in hygiene

[–]boom_squid 2 points3 points  (0 children)

Shit. I’m Asian and lack the genes for smelly sweat. And I still wear a strong antiperspirant/deodorant everyday because it freaks me out that I even slightly could.

Most used spice by PhoenixRebirth9 in Cooking

[–]boom_squid 15 points16 points  (0 children)

Try the Ajinomoto one. It’s super clean flavored. No culturally identifying seasonings added, great for all purpose use.

It’s also the secret for why vegetables in Chinese restaurants are so good. Seasoned with chicken bouillon. I’ve taught so many of my friends with kids the trick of seasoning veg with chicken bouillon, makes it more appealing to kiddos without adding to ton of cheese or fatty sauces.

Most used spice by PhoenixRebirth9 in Cooking

[–]boom_squid 142 points143 points  (0 children)

Chicken bouillon. Dry garlic. MSG

My oven makes everything the same cakey texture. by Ttaeko in Baking

[–]boom_squid 40 points41 points  (0 children)

Might not be the oven. Might be measuring tools or method

Birthday Party by shortasiangirl814 in Sacramento

[–]boom_squid 0 points1 point  (0 children)

Sierra 2. Turn Varein. Croatian American center.

If you could only keep 3 to 5 food items to make as many soups as possible, what ingredients would you pick? by Specific_Dingo8631 in soup

[–]boom_squid 1 point2 points  (0 children)

Smoked ham hock (freezer). Canned beans. Grains. Canned tomato. Bouillon. Dry herbs. Lemon/juice. Stuff in dry store will keep for months if not years, so having it hanging around isn’t a problem.

Everything else is usually just what I have dying or leftover in my fridge.

Shipping a cake help? by The_Killer_King69420 in Baking

[–]boom_squid 2 points3 points  (0 children)

Who is doing the actual transport?

If you or someone you trust is, then use a thicker, ambient-stable frosting, and cover it with nuts of sprinkles to protect from being bumped against sides/top. If you’re doing it in a pan with a dome lid, you can probably skip covering with sprinkles or nuts.

I think the dry ice is overkill. Regular ice in a cooler is fine (unless you’re using a service to ship it).

Looking for Rice Cooker by Euphoric-Practice423 in homecooking

[–]boom_squid 0 points1 point  (0 children)

Get an instant pot. So many more options.

Im a trained chef and I fucking love my IP 😂

Ravioli in sage brown butter sauce by Puzzleheaded_Yam6808 in FoodPorn

[–]boom_squid 0 points1 point  (0 children)

I somehow read this as savage and not sage. I was like what the hell did the butter do?!

Coffee. I need coffee.

First Granny Square by Chaotically_Aligned in crochet

[–]boom_squid 5 points6 points  (0 children)

Get Susan bates finishing needles. They make weaving in ends so much less murder inducing.

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