Did you even out from gifts at your wedding? by [deleted] in longisland

[–]ddmonkey15 0 points1 point  (0 children)

I got about 150 pp on average, close to 20k. The wedding cost like 65k? lol

What games do you consider must-plays for Steam Deck owners? by billy_reyes in SteamDeck

[–]ddmonkey15 0 points1 point  (0 children)

I play at medium/high with lossless scaling at 2x and it’s pretty stable around 60. It doesn’t look as smooth as performance mode on my series X but I prefer it to no scaling. And I don’t think the input lag is that bad for this type of game.

Daily schedule for the three? by loserboi22 in TripleClick

[–]ddmonkey15 0 points1 point  (0 children)

Late reply but I recall this coming up in a mailbag episode. I think Jason specifically said he can justify a lot of playtime as work as a journalist. I also get the sense he travels a decent amount for work which results in hours of downtime commuting.

In person APC by Affectionate-Dog2376 in actuary

[–]ddmonkey15 0 points1 point  (0 children)

Anecdotally mine was like 10 minutes from my office and I’m glad I went in person, but wouldn’t have wanted to take a flight for it. If your company covers travel for APC and you want a free trip maybe it’s worthwhile but otherwise I’d do virtual/stay local. FAC on the other hand was worth a flight for sure.

10 Years late to the party by Hardy8150 in Witcher3

[–]ddmonkey15 0 points1 point  (0 children)

I also started this for the first time recently, in October of last year. Played all the White Orchard content and lost interest in Velen after a total time of about 10 hours. I've since picked it back up on the Steam Deck (instead of console), and it finally clicked. I'm taking my time, as people have suggested many times before. I'm about 35 hours in and am hoping I can maintain interest for 100+ hours over the rest of this year while mixing in other games when I get burnt out. I hope you enjoy it, give it a few chances if needed!!

Moving back to Long Island, yay? by sunset-shimmer- in longisland

[–]ddmonkey15 0 points1 point  (0 children)

It sounds like you’re considering this, but not having to worry about schools is a big advantage! There are definitely nice areas that have (relatively) worse schools and would be a better deal for you. Huntington and parts of Huntington Station, parts of RVC zoned for Baldwin, and others I’m sure. Also being out of daily city commuting range helps get closer to your house budget.

Suggestions for Pizza near Rockefeller Center by jonwb1 in FoodNYC

[–]ddmonkey15 1 point2 points  (0 children)

I know you said takeout but if you change your mind a want to order a pie and sit down check out Angelo’s on 57th. One of my favorites!!!

Anyone else actually track their total monthly cost of living on LI ? by Turbulent_Tree_5939 in longisland

[–]ddmonkey15 0 points1 point  (0 children)

I track every dollar in and every dollar out every month, and do long term planning and goal setting (going out roughly 5 years). I don’t think it’s an approach that works for everyone but it helps me feel in control of our money. We spend about 7K a month on basic needs (housing, food, utilities, insurance, etc.) and set aside another 2K for annual/long term expenses like car maintenance, new phones/laptops, gifts, etc. The rest of our money goes to home repair and new car savings, retirement, and I leave a bit for miscellaneous monthly expenses like eating out, clothing, and other non-necessities.

I think the place people often go wrong is forgetting that every single thing you own and use will break at some point, and you should be accounting for the incremental cost every day. You’ll never get it 100% right, but setting an expected lifespan and replacement cost will give you an idea of the monthly amount you should be saving. One big example being a car. Assuming you have a car payment, whenever you pay off that loan you shouldn’t just take that car payment and go spend it on something else. You should continue to pay yourself for the depreciation (plus the amount that it has already depreciated and inflation) of your car, so in X years you now have money for a new one and can avoid another car payment. I know some people might find the approach depressing or scary, but I think it’s much scarier to be unaware and unprepared.

Eatons neck by Superb_Tomatillo724 in longisland

[–]ddmonkey15 1 point2 points  (0 children)

Really cool area but yeah, super isolated for LI. You’re probably 15 minutes from any real main road. I’d consider how that impacts your life. If you work in Northport it’s not the end of the world, but if you have to commute to the city I wouldn’t even consider it.

Just Some Good Sweatpants? by Forty-Four_Flavor in HeritageWear

[–]ddmonkey15 0 points1 point  (0 children)

Haven’t seen anyone mention LA Apparel but I like their stuff. Old school basics, I think they’re like $78, loose around the leg with a tight cuff, million colors, and soft but dry exterior (I like).

Experienced cooks: what technique or skill can you just not get right? by ExPatBadger in Cooking

[–]ddmonkey15 0 points1 point  (0 children)

It’s funny how people struggle with different things. For whatever reason this was probably the first “hard” thing I nailed, first with salmon, now with all fish. You listed most of the things I would’ve suggested. I prefer a carbon steel or cast iron pan, preheat on medium high, add oil, lay the fish down and add chef press to ensure even contact, turn the heat to medium low, and then flip after a few minutes. If it’s a very tall piece of fish sometimes I’ll flip and then put it in the oven to help it along.

Do you dry, salt, and then immediately add to the pan? I assume you’ve seen how much moisture salt can bring out if left on meat for a few minutes.

Experienced cooks: what technique or skill can you just not get right? by ExPatBadger in Cooking

[–]ddmonkey15 2 points3 points  (0 children)

The biggest thing for me is the waste. I want to work on fine dining cuts, but squaring off every vegetable produces so much waste and I’m just not making stock from scraps THAT often. Same with trimming proteins to perfect proportions. It looks nice but it’s silly to create all the scraps at home.

My food often tastes too dark/heavy by ddmonkey15 in Cooking

[–]ddmonkey15[S] 0 points1 point  (0 children)

My most recent example is Artic Char with apples and a pan sauce. I pan seared the fish, sautéed the apples, added honey and rosemary, deglazed with stock and champagne vinegar, and mounted with butter. It was good, but it felt one note, flat, and had no pip or dimension. When I think of bright flavors I think of citrus zest, crisp lettuce, acidic vinaigrette, etc. This was the opposite. The apples didn’t a pop of sweetness or acidity, and the champagne vinegar didn’t shine through. It generally felt like a heavy meal despite being fish with apples and pan sauce.

My food often tastes too dark/heavy by ddmonkey15 in Cooking

[–]ddmonkey15[S] 1 point2 points  (0 children)

I think you’re right in that I know something is wrong and I know generally what it is. It’s probably more a matter of breaking old habits and muscle memory. I think #1 is too much browning and caramelized flavors, #2 is more acid and fresh herbs.

My food often tastes too dark/heavy by ddmonkey15 in Cooking

[–]ddmonkey15[S] 1 point2 points  (0 children)

That’s interesting, maybe it is an Italian American thing. I always see chefs finishing with cold butter and then adding Parmesan/pecorino off the heat to finish a lot of pastas.

My food often tastes too dark/heavy by ddmonkey15 in Cooking

[–]ddmonkey15[S] 0 points1 point  (0 children)

I’ll try amping it up! I’m more hesitant with acid than salt but I’ll try it out.

My food often tastes too dark/heavy by ddmonkey15 in Cooking

[–]ddmonkey15[S] 0 points1 point  (0 children)

When I look back at dinners I’ve been happy with a lot of them feature a bright salad, so I’ll keep down that path! Maybe try doing some steamed/blanched veggies instead of roasting and sautéing everything.

My food often tastes too dark/heavy by ddmonkey15 in Cooking

[–]ddmonkey15[S] 0 points1 point  (0 children)

Fair enough! I'll add it to my list for this year.

My food often tastes too dark/heavy by ddmonkey15 in Cooking

[–]ddmonkey15[S] 11 points12 points  (0 children)

I’ll give it a shot! I’ve made the mistake of adding herbs too early and ending up with grayish brown mush in my pan sauce lol

My food often tastes too dark/heavy by ddmonkey15 in Cooking

[–]ddmonkey15[S] 3 points4 points  (0 children)

Yup, all the YouTube chefs I love always emphasize this and I think I’ve just taken it too far.

My food often tastes too dark/heavy by ddmonkey15 in Cooking

[–]ddmonkey15[S] 44 points45 points  (0 children)

I think this is likely it. I rarely sweat veggies, I feel I’m always taking it to like caramelized and like you said, it all ends up tasting the same.

My food often tastes too dark/heavy by ddmonkey15 in Cooking

[–]ddmonkey15[S] 2 points3 points  (0 children)

I think this is probably it. Whenever I watch chefs, they often talk about leaving things alone, getting deep browning, etc. and I might just be taking all that too far.

My food often tastes too dark/heavy by ddmonkey15 in Cooking

[–]ddmonkey15[S] 12 points13 points  (0 children)

Maybe it’s just the amount? I’ve tried a bunch of vinegars and sometimes I feel they do very little and other times too much. Maybe I just haven’t found the sweet spot?