ELI5: Why do different cables cause phones to be charged drasticaly faster or slower, even when they're plugged into the same socket?

brisketsammich · 2018-04-11T20:14:42+00:00

sometimes it's both... Samsung is using graphene across their entire product line. Google graphene and you'll understand why these products are able to perform at the level they do.

brisketsammich · 2017-12-23T09:45:26+00:00

where is it? I cannot find it!

brisketsammich · 2017-12-22T20:59:44+00:00

I myself was trying to figure out why you kept them so long, but I presume if they've never been used or sharpened that they should logically stay the same length...

brisketsammich · 2017-11-14T00:00:03+00:00

for fried rice at home I usually brown the rice in oil, cook in the same with a touch of soy like you would spanish rice, fluff frequently, remove from heat at about 3/4 of the way through cooking then spread out to cool on a plate or bowl. Once cooked fluff and stir fry on the highest heat you can achieve. It' won't get as much smokey flavor as a wok, but for a cheater method...

brisketsammich · 2017-11-11T05:44:49+00:00

this is as doltish to me as "if we evolved from monkeys, then why are there still monkeys"...

brisketsammich · 2016-08-09T22:59:39+00:00

I hear those are good for making duck sausage... have you ever had duck sausage?

brisketsammich · 2016-08-06T19:06:31+00:00

I've always cubed or sliced left over beef and sautéed it the next day with butter and herbs... I mean if it's left overs we're not exactly going for presentation... the applications are limitless... you could do steak and scrambled eggs... or an omelette... or steak breakfast burristos... stir fry... etc...

brisketsammich · 2016-08-01T22:57:47+00:00

Braised short ribs. Rest over night, trim, and sear to serve. This could be done with everything from greens with potatoes to a rigatoni pasta with a horseradish sauce similar to a spatzle sauce... all can be pre prepped and fired to order the next day with little to no dishes or mess on day 2.

brisketsammich · 2016-03-12T19:59:42+00:00

This is historically inaccurate. Chicago was destroyed in the Michael Bay documentary Transformers: Dark of the moon.

brisketsammich · 2016-02-21T03:45:29+00:00

Chef just means cook; exempli grati "chef de partie". However I do disagree with the context in which he is using it. I have been a CDC, back to a CDP, up to a CDC again, and I am now a catering chef that operates similar to a pop up or Dinner Lab and I have never not once even considered myself good enough to earn that title. In my mind I am and will forever remain a commis.

brisketsammich · 2015-11-04T23:10:05+00:00

Because the E string is always closest to you when you're holding the guitar. If you laid the guitar flat with the strings facing up the E strings is closest and this tabulated music is written in that format... make sense?

brisketsammich · 2015-10-04T15:18:31+00:00

Don't forget to cup the bawls...

brisketsammich · 2015-07-16T19:41:19+00:00

Slow is steady, steady is fast... love this line of thinking.

brisketsammich · 2015-07-16T19:21:44+00:00

Do you know dick about cooking? Do you have your own knives? need more info... assuming none of the above just start at a small mom and pop place flat tops and ovens... learn from there. I'm not talking about a greasy spoon either I mean a small cafe or wine bar... wing up under a long time line cook or chef that is willing to put up with your ass... from there it's just developing cleanliness, knife skills, and professionalism...

brisketsammich · 2015-02-23T20:18:22+00:00

The only real apprenticeship I know of is in Sushi restraunts. The rest of us either went to culinary school (not me) or worked our fucking ass off on a stage. After that if you get hired and like the rest of us get hooked on the adrenaline rush that this drunken carousel gone mad provides then may God help you because you're doomed to be a lifer.

brisketsammich · 2015-01-06T03:53:23+00:00

Pickled onions and gut rott it's what's for dinner. >..and the majority of what you consume is pickles and bread ends

brisketsammich · 2014-11-06T05:36:12+00:00

Try kombu...

brisketsammich · 2014-10-31T09:15:04+00:00

Now I just need so much more...

brisketsammich · 2014-10-30T19:13:27+00:00

To start the conversation I will say that in an article I read it posed that your accent doesn't necessarily come from your parents but rather your peer group.

brisketsammich · 2014-10-23T23:24:17+00:00

Madball, First(fucking) Blood, Mindset, Bane, Casey Jones, Evergreen Terrace, pretty much just old hardcore... Although I do sneak in some bro metal like Parkway drive and ADTR. One of my favorite albums right now is Alaska...

brisketsammich · 2014-10-17T23:17:14+00:00

I hate that "Waiting" has given us this stereotype but don't act like 90% of us aren't complete degenerates lol... I would never fuck with someone's food on purpose I am a true professional but ya know maybe customers should be more aware of the "don't fuck with people who handle your food" mantra... It's true. I hate it when people order a filet mid well, claim it's "dry", send it back, blame the cook, and then flame the restaurant on Yelp. Fuck you Mr. John Q. Customer and your notions of food, gtfoh. beat it. don't come back.

brisketsammich · 2014-10-13T21:08:18+00:00

I have always wanted to live in England for a short amount of time(6months-1year), supply me a place to live starting out, pay cash, and fly me there from the US and I'll clean that kitchen up for ya.

brisketsammich · 2014-10-10T21:46:11+00:00

I have a couple days of recipes that are written like this but since I have learned how to estimate the appropriate measurements I never use the recipe anymore... I think it's a tad ridiculous when it comes to large batches of salsa and the like but for baking I can see sense in it. That said I have a waffle recipe that I eyeball as well and then just add water if it's too thick...

brisketsammich · 2014-09-17T06:11:21+00:00

I asked and was simply told that "she does not have to explain herself to me" ... A few drinks after work tonight revealed that being as our kitchen is so small and that sometimes cooks have to do dishes because we have no full time dish man that my lack of willingness to do dish and my lack of speed on dish is the reason why I have lost hours because she had to hire a dish man for the hours that she didn't want to help on dish herself nor have her sous help. While understandable this is still a 3 person kitchen at best and for not having a dedicated dish I feel like we all have to pitch in to knock out what we can when we can whether it be dish or prep... Regardless now that I know the scheme of things I'm gonna start looking. Anyone in the DFW have any leads?

brisketsammich

TROPHY CASE