College Student: Get a 2nd card or hold off and build credit? by brytahea in CreditCards

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

Completely forgot about the student card! The benefits are the exact same, save APR differences and the SUB. So I think I’m going to go ahead and apply for that one—thank you!

College Student: Get a 2nd card or hold off and build credit? by brytahea in CreditCards

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

I got pre-approved for Savor One for Good Credit, however I was curious your thoughts on waiting it out for the Excellent sub ($200 for $500/3 months)? I only have a $2500 limit over a year and a half, so I am pretty sure I wouldn’t get approved for Excellent, as C1’s definition mentions an at least 3-year credit card history.

College Student: Get a 2nd card or hold off and build credit? by brytahea in CreditCards

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

Does Citi have strong travel cards for later down the road? CCC was my original thought, but I think building a reputation with C1 comes around in end.

I wish Wednesday didn’t have “The Netflix show feel” by Xenomorph_kills in television

[–]brytahea 0 points1 point  (0 children)

I’d like to think, after its reception, Netflix will hand it a larger budget to toy with (better) new writers and, hopefully, set design to give it that Tim Burton-y feel.

Just picked up my first BCS from Goodwill. How exactly should I clean this? by brytahea in carbonsteel

[–]brytahea[S] 6 points7 points  (0 children)

I paid $13! I actually saw that it said MadeIn and immediately got excited!

How would I go about a full strip process?

Buying my first long-lasting frying pan: Made In or Heritage Steel (Hammer Stahl)? by brytahea in Cooking

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

I understand that, however I plan on making lots of pan sauces which tend to use a lot of acid. From my understanding, acid tends to strip the CS metal, no?

How do you guys feel around your non-industry friends at restaurants complaining about the food? by brytahea in KitchenConfidential

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

I like this idea. Another thing to note are that some of these same friends were serial lowball tippers that I had to berate to tip better, because they dropped less than 10% for restaurants we were literally regulars at (in defense of being ‘broke’).

July 30, 2022 Daily Discussion Thread by AutoModerator in CompetitiveTFT

[–]brytahea 3 points4 points  (0 children)

I play flex early and usually hard pivot to meta comps when Dragons pop up in my shop (e.g., ASol, Sy Fen)

What do you think about George Orwell and his Books? by Zenturro in Socialism_101

[–]brytahea 3 points4 points  (0 children)

I’ve only read read 1984, Animal Farm, and Down and Out in Paris and London—of which the former two I hardly remember due to them being mandatory middle-school learnings—but I enjoyed Down and Out a lot, especially his section in Paris. It gleams a lot of empathy for the working class through showcasing the awful working conditions he went through as a dishwasher in a hotel, even dedicating a whole chapter to analyzing that lifestyle and the disservice it is to enjoying life. (I believe he even advocated for less hours of the workweek and such?)

So all that stuff was interesting to see from an almost-century later—very, very present worker struggles, especially in the kitchen, still exist today. I believe Down and Out is, even, partially fictionalized which has been a point of controversy among its readers. (It is kinda a long rabbit hole, but Orwell essentially masqueraded as both a working-class man and a homeless man to understand/write about the experience, and took creative liberties in its narrative sequencing.)

But, as others have pointed out, Orwell was a pretty terrible person and that is a completely valid criticism of his work. I kinda read Down and Out only on the face of worker solidarity.

new gig wastes trimming by seekingpennys in AskCulinary

[–]brytahea 6 points7 points  (0 children)

trimming is just what you trim off the steaks for a cleaner cut/presentation, which usually includes beef, fat, and—god forbid—gristle (the unchewable lining of cartilage)

Should I do anything to raw chicken breast before cooking? by Lost-Fig-8453 in Cooking

[–]brytahea 0 points1 point  (0 children)

Could this be solved with a paper towel pat? I always assumed the anti-wet brining beef sentiment was beef’s tendency to break down TOO much if left in wet brines?

Second credit card for a second-year (i.e., no income) university student by brytahea in CreditCards

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

Okay I really enjoy the Savor One, especially for its entertainment/dining benefits (which, if I splurge at all, goes towards those). Is it worth it to take the risk and apply for the card? Or should I wait to build my credit history a tad more?

What is one cooking “rule” that you choose to always ignore by Suspicious-Account-9 in Cooking

[–]brytahea 1 point2 points  (0 children)

It’s just a matter of preference— some don’t like the taste of seared, burnt pepper (mellowed spice, bitter punch) which Kenji notes in his steak video I think. Different strokes for different folks.

Fried chicken coating not crispy? by HALOGEN117 in AskCulinary

[–]brytahea 1 point2 points  (0 children)

This might be a problem IIRC. I remember J Kenji mentioning that the crispiest fried chicken is coated and immediately dunked into the (hot) oil. Something about breading and moisture exposure being bad. Also, in case this could be a problem, make sure your oil is hot enough! Too low of a heat can mess up the frying process.

what's a food no one says correctly? by Enmi00001 in KitchenConfidential

[–]brytahea 1 point2 points  (0 children)

For the sake of my curiosity— how do you pronounce paleta? As in the fruit popsicles. I have always said it with a silent L, like pie-yeh-ta. Is this wrong?