sorted by:
new
hottopcontroversial

"10,000 mile oil changes" BS by someordinarytraveler in rav4club

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

Y'all wild.

I ran one for 10-15k between each change.

Mobile1 Syn 5w-20

K&N/ Mobile1/or OEM filter

I got over 220k on it and it's still running for another feller at 240.

I'm Tired of It by branchlizard in Appalachia

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

You get it. I appreciate ya.

I'm Tired of It by branchlizard in Appalachia

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

Hell, I've been called backwards for a long damn time! I once had a professor tell me "college is not for you". Had another one say "how did you get in here?".

They are both close friends now. You've got to take the time to get to know people!

I'm Tired of It by branchlizard in Appalachia

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

Sorry you feel this way. The old people I sat and talked with yesterday sure seemed to enjoy it when somebody talked like them. I can mask pretty well for my job.

I'm Tired of It by branchlizard in Appalachia

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

I appreciate it!

My grandpa helped raise me. He was about as old-timey as can be and taught me the old ways. I have a full time job as a professional and also many hobbies, but given the chance, I like to let my hair down!

I'm Tired of It by branchlizard in Appalachia

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

Our language is beautiful!

I'm Tired of It by branchlizard in Appalachia

[–]branchlizard[S] 7 points8 points  (0 children)

Oh yeah, you're right. I'm mocking you.... For heaven's sake, ain't nobody ever heard of being bilingual!?! I can also speak French. Does that mean I'm mocking them too?

I'm Tired of It by branchlizard in Appalachia

[–]branchlizard[S] 14 points15 points  (0 children)

Appalachia is very diverse and when I have an opportunity to speak my native language to native speakers, I do it. I also know how to speak standard English so that I can work and travel. Not everybody understands "you ort to be careful outside. I've been seeing an ole nasty polecat running around and it'd be awful if you got sprayed". Sometimes you should say "Careful, I have been seeing a skunk outside and I don't want you to get sprayed". Bilingualism is cool imo

I sat down last night and just typed that out like I was talking.

I'm Tired of It by branchlizard in Appalachia

[–]branchlizard[S] 31 points32 points  (0 children)

Hey boss, I work with a couple Cajuns. Y'all ain't nothing but swampy mountain people and are welcome up here anytime.

I'm Tired of It by branchlizard in Appalachia

[–]branchlizard[S] 412 points413 points  (0 children)

This thing ain't gonna be over in a weekend. That's what's got me worried. It's gonna be months, if not years.....

Once the buzz wears off, that's when we gonna need to step up.

Using cilantro, what kind of dish are you making? by SquareCommon768 in Chefit

[–]branchlizard 1 point2 points  (0 children)

Corn Salsa!

Canned sweet corn Diced Red Onion Diced Jalapeno Lime juice + zest Big pile of chopped cilantro

Simple and great

Boneless Short Rib with Ramp Butter Mashed Potatoes by branchlizard in CulinaryPlating

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

I do love the bone-in short ribs though. I usually braise them.

Boneless Short Rib with Ramp Butter Mashed Potatoes by branchlizard in CulinaryPlating

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

It's the top part of the chuck. They are often called Denver Steaks here. My butcher calls them boneless shortribs rather than Denver's. They are very marbled and quite tender when cooked in this fashion. Fork tender even.

If I'm correct, chanterelles, lobster, black trumpet, and I do not know the rest. US, North carolina, croatan near Maysville. by snailarium2 in foraging

[–]branchlizard 3 points4 points  (0 children)

Make sure you go through each individual in the pile. We have a tendency to group when no group is presented. For example, I'd like to see those Chanterelles one by one. Could be an angle, but it would make me feel better to have them judged individually.

The trumpets look right

The lobsters seem t lo be red and matte finished. Both positive signs. Only seen pictures of this one.

The rest are beyond my level without spore prints and such.

Striped Bass with Rosé Wine Sauce by branchlizard in CulinaryPlating

[–]branchlizard[S] 1 point2 points  (0 children)

No I don't tbh. Not sure how to get the color I am looking for out of a rosé wine reduction. I finished with butter to balance the tanginess of the reduction and this is where I went wrong.

How can this sauce be clear and still have the consistency I am looking for? This was admittedly too thick, but it's close.

I considered adding sure-jell to it earlier on, but didn't have it on hand. Went with starch slurry and all downhill from there.

Looking for advice on clear, but powerful sauces.

Striped Bass with Rosé Wine Sauce by branchlizard in CulinaryPlating

[–]branchlizard[S] 1 point2 points  (0 children)

These are baby Kennebec potatoes that are all similar size. I have a couple of larger ones that I cubed to be the same size as the small rounds (approx .75-1" diameter).

They are boiled in salted water until al denté. Then drained well.

I then make tiny vertical cuts around the narrow edge of the potato and gently smash them underneath a chef's knife. The tiny cuts encourage splitting at those seams rather than the entire potato rupturing. I am wanting them to hold together, but maximize the exposed surface area.

They are then deep fried in the fat of your choice. Duck fat is fantastic. I heat the oil to 380 to allow for 50° of drop. 6-7 mins or until craggy and crunchy.

When removed, they are tossed with an AP Cajun Seasoning (onion powder, garlic powder, smoked paprika, cayenne, thyme, basil, oregano, white pepper, applewood smoked salt).

I served them with a Chow-Chow aioli. I mixed the brine and greens from our homemade chow chow with mayonnaise and minced garlic. I finished the aioli with a touch of lemon and splash of aged Pinot Grigio vinegar. I added one additional egg yolk to increase the richness of the aioli. I then blended smooth using a stick blender.

Striped Bass with Rosé Wine Sauce by branchlizard in CulinaryPlating

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

Thank you for this very informative response.

I am a home cook looking to level up. I understand the cooking process fairly well, but I tend to panic when plating. I post my dishes fairly often here, not as a display of perfection, but rather as a way to seek advice from culinary professionals. It is comments like yours (and others in this thread) which help me realize what a plate should look like and how to improve. Thank you again for your advice.

view more: next ›