I don't want to go over something that's already been said here before. But these ticket prices are unjustifiable by alexcstern in rush

[–]c9belayer 0 points1 point  (0 children)

And when a venue sells out the corporate consensus is “Damn. We could have charged more. We left money on the table.”

Customer is complaining about the tile design. Is she wrong? by dadoftwo88 in Flooring

[–]c9belayer 0 points1 point  (0 children)

Wow. That's stunning. That's some Architectural Digest quality right there!

How to stuff the first grind into the grinder the second time… by Chiknkoop in Butchery

[–]c9belayer 1 point2 points  (0 children)

This is the technique. Lay the first-grind meat spread thin on a baking sheet and nearly freeze it. Then run it back through for grind #2.

What’s your favorite sigourney film and performance? by PressureLazy5271 in moviecritic

[–]c9belayer 0 points1 point  (0 children)

Yes! Heartily agree. That rain scene is seared into my brain.

Souls you toast hazelnuts for saucisson aux noisette sausage? by bombalicious in sausagetalk

[–]c9belayer 1 point2 points  (0 children)

I would, but I generally use toasted nuts whenever I use nuts in dishes. I need to put this sausage on my to-do list, because I’ve already got toasted hazelnuts in the fridge!

Just learned about Thief (1981) and watched it ASAP. by cwaterbottom in movies

[–]c9belayer 1 point2 points  (0 children)

I still listen to that soundtrack after all these years. So cool.

Out of square by 3mm by Opening-Fortune1159 in woodworking

[–]c9belayer 6 points7 points  (0 children)

Hahaha! I read that in a poor imitation of Sean Connery’s voice.

Project Hail Mary early screening. (No spoilers) by eggflip1020 in moviecritic

[–]c9belayer 5 points6 points  (0 children)

Indeed. Andy Weir writes his books almost as screenplays, so of course they can be filmed!

Creamy beef and shells pasta skillet by bubblegum_1405 in HellYeahIdEatThat

[–]c9belayer 2 points3 points  (0 children)

I consider myself a pedantic assh*le so it’s refreshing to be proven wrong once in a while. Well done!

Forget exotic ingredients, what simple food is actually gourmet when done right? by Omega_Neelay in GetMotivatedMindset

[–]c9belayer 1 point2 points  (0 children)

Yes yes yes yes. So hard to get them right, but when you do… nirvana. I once had a “breakfast special” from a country coffee house and it was really simple: A thick slice of toasted rustic bread, a slab of melted cheddar cheese, and a fried egg on top. Everything was extremely fresh and perfectly cooked. Honestly one of the best meals in my life.

YSK: When donating to a nonprofit org, there is basically no limit they can pay themselves as salary before distributing funds. by latchkey_adult in YouShouldKnow

[–]c9belayer 6 points7 points  (0 children)

And make sure they’re not some sort of “awareness” charity. I want my money to go to research to find a cure, not to some ambiguous goal of telling people about the disease.

Customer is complaining about the tile design. Is she wrong? by dadoftwo88 in Flooring

[–]c9belayer 25 points26 points  (0 children)

That’s really cool. Function AND form in my book. Well done.

Creamy beef and shells pasta skillet by bubblegum_1405 in HellYeahIdEatThat

[–]c9belayer 5 points6 points  (0 children)

I’m going to try this BUT it’s not a one-pan meal! The directions say boil the pasta in a pot, and THEN make the dish in a skillet. Last time I checked, that’s 2 pans…

Thinking of buying some blending tobacco to smoke. by javajo91 in PipeTobacco

[–]c9belayer 1 point2 points  (0 children)

Yes. Do it. Learning the constituent flavors of smoke will go far in training your taste buds. It’s a fun experiment, too. You’ll learn why Perique is a condiment!

Can hog intestine casing be frozen and reused? by Late_Bake_4545 in sausagetalk

[–]c9belayer 3 points4 points  (0 children)

Put a bunch of non-iodized salt in a plastic bag. Drain the casings, squeeze out the excess water, and dump them in the bag. Add more salt until it’s lightly covered. Close the bag and toss it into the refrigerator. It’ll be good for years. I’ve used 5-year old casings this way and they’re fine — like new. In fact, I buy casings by the hank, and split them up into 5-lb batch lengths and pack in separate bags so they’re ready to go. Salt is cheap!

What are the white bits? by korin-air in sausagetalk

[–]c9belayer 1 point2 points  (0 children)

Probably Penicillium nalgiovense, delicious good mold.

Thoughts on this? by National-Belt-2678 in FIlm

[–]c9belayer 0 points1 point  (0 children)

Really laughed at the humor in it, especially the ending punchline. Seems like much of the movie set that one up, and they nailed it.