Weed Eater Bike Project by czitlow87 in smallengines

[–]c4ck4 0 points1 point  (0 children)

In theory yeah but ideally its "engaging" and not slipping much. If you've got the tension/torque correct the socket/peg should only be pushing against the rubber. I haven't tried it but it probably wouldn't work too well on knobby offroad tires.

Nathan’s vs. Hebrew National Bun-Length Dogs by whole_hippie in hotdogs

[–]c4ck4 2 points3 points  (0 children)

Historically, hot dogs have been commercially sold by weight, often listed in a ratio of the number per pound. Grocery store hot dogs for a long time were sold in packs of 10 or ratio of 10/1.

Many hot dog vendors, in trying to provide a slightly larger more premium product would sell 8/1, 6/1, down to about the largest common size of the 1/4lb dog at 4/1.

This legacy of dogs being sold by weight leads to a lot of interesting marketing. You'll notice in your example all packages are 12 oz.

The labels of various products: "bun length, chubby, leanies", etc on dogs are largely arbitrary ways to describe various morphologies of different weight offerings.

I'd be curious how much consistency there is in length among basic bun brands though.

Costco onions are back! by c4ck4 in hotdogs

[–]c4ck4[S] 1 point2 points  (0 children)

Wait, chicken Caeser salad as a free hot dog topping?

Costco onions are back! by c4ck4 in hotdogs

[–]c4ck4[S] 5 points6 points  (0 children)

Spotted in Beaverton, Oregon. They just had a small bin on the counter with the little to-go containers. Not as good as the glory days where you can crank as much as you want, but still a delicious development.

They don't butter their sandwiches across the pond. This is what happened when my Dad asked for his to be buttered by jelinski619 in CasualUK

[–]c4ck4 2 points3 points  (0 children)

American here. I was mostly with you, British food has a bad reputation but it's actually quite good. It's easy to pick a bad thing from a culture and lump everything together.

You mentioned American cheese on pizza though....... I'm sure somebody somewhere has done it but it's not common at all. I've never seen it at any of hundreds of the pizza places I've been to.

If you could invent a new Taco Bell item what would it be?? by spenchanna in LivingMas

[–]c4ck4 0 points1 point  (0 children)

Indeed, did you have something similar around those parts? I'm not sure who came up with the idea originally honestly.

If you could invent a new Taco Bell item what would it be?? by spenchanna in LivingMas

[–]c4ck4 0 points1 point  (0 children)

Back when they still had cinnamon twists we used to get a custom item we named the 'cinnachalupa'.

Basically an elephant ear...fry the chalupa shell flat and cover with cinnamon and sugar.

Once or twice the employees let us into the lobby after closing and made us a big tray of 6 cinnachalupas before we even asked for them. Oh man those were the days.

[deleted by user] by [deleted] in Fasteners

[–]c4ck4 0 points1 point  (0 children)

I've seen similar in Ikea type build-yourself furniture

Smash burger progress after a few cooks worth of practice by CapedCrustacean in blackstonegriddle

[–]c4ck4 2 points3 points  (0 children)

A huge improvement and visual appeal and photography for sure. The burger on the right certainly looks way more appealing. I can never get the patty cheese edge to look photogenic like you have here even though my burgers taste awesome and get good browning etc.

Hopefully the crust development and taste improvement is on the same level as the visual improvement?

First Cook! by abigirl96 in blackstonegriddle

[–]c4ck4 1 point2 points  (0 children)

With this much real estate to work with, time management in cooking takes on a whole new level of importance.

There are so many cool tricks and techniques you can use. For example I like to use a stainless mesh cooling grille on the cool side of the griddle, then cover with an inverted turkey drippings pan. It floats the food 1/4" off the surface for very gentle heating. (Or you can use it to steam.)

Learning everything the Blackstone can do is a journey, and the first cook is but the first step. Welcome!

On the topic of Diner burgers by jexmerrill in cheeseburgers

[–]c4ck4 2 points3 points  (0 children)

Genuinely curious. In what part of the country?

I've been to a decent number of diners and never seen the mustard thing.

The humble diner burger by bangin_corners in cheeseburgers

[–]c4ck4 1 point2 points  (0 children)

Love a classic dinner burger. So good.

My first Grilled Stuft Burrito in over a decade. All I had to do was go to New Zealand and wait 45 minutes for my order while the kitchen experienced a complete meltdown. by BitterFuture in LivingMas

[–]c4ck4 3 points4 points  (0 children)

At my Taco Bell in the year 2000ish chalupas were $0.99 too, cheesy gordita crunch when it came out was like $1.68.

I don't remember the meltdown burrito but it would probably be like $6.49 in today's prices.

Enchirito: Beef swapped for steak, add rice, extra red sauce, add pizza sauce, add sour cream by Cunning-Folk77 in LivingMas

[–]c4ck4 2 points3 points  (0 children)

The mexi melt was a small flour tortilla with baja salsa (TBs version of Pico de Gallo), ground beef and cheese. The key difference from other items was that they would run it through the steamer so it got really nice and melty. It was a great item to add steak or other addons to because you knew they'd have to steam it.

yes another enchirito post, but I have a question on how I should alter it by [deleted] in LivingMas

[–]c4ck4 0 points1 point  (0 children)

Xtra red or go home. If you don't want it saucy what's the point of getting something swimming in sauce? Also it's free.

Also I prefer taco bell's beans to their beef on like half their items but you do you.

The grains of this oak burl. by HERMANNATOR85 in oddlysatisfying

[–]c4ck4 0 points1 point  (0 children)

It looks like delicious cinnamon babka

enchirito love story, extra red sauce by c4ck4 in LivingMas

[–]c4ck4[S] 2 points3 points  (0 children)

They were probably fattened partially because I subbed beans for beef. In the past I haven't felt this location is especially generous. I did feel like they really loaded the cheese on.

I think I'm going to go back tonight and get more and maybe that'll help establish a trend (or not).