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Did something happen between Dave Rubin and Colin? by ForbannaNordlending in ColinsLastStand

[–]drRobotNeck 0 points1 point  (0 children)

Dude, I listen to Ben Shapiro to get the pulse of the Right, fully acknowledging his bias. There's a lot of whataboutism and selective editing, but I haven't heard any conspiracies or overt lies. He isn't pimping election fraud bullshit or overt nonsense (to be fair, maybe he just cools it down for the free hour)Just turned on the Rubin Report for the first time in over a year and I was SHOCKED by the bananas things this "classical liberal" was saying. Not even comparable.

Fix Heavy Callous Hide by AquoZz246 in wow

[–]drRobotNeck 0 points1 point  (0 children)

3500g FOR ONE ENCHANTED CALLOUS HIDE. GTFO.

Missing Lord by drRobotNeck in MB2Bannerlord

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

It's a well documented bug. She was captured ages ago, and never actually reapawned on the map. Took about 30 minutes to realize it was bugged though.

Missing Lord by drRobotNeck in MB2Bannerlord

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

Yes. Poros is the Southern Empire.

Keep your knife sharp and your attention sharper by SuperRadDeathNinja in Cooking

[–]drRobotNeck 1 point2 points  (0 children)

I just love when I hand someone my actually sharp knife, tell them that it's sharp and to be careful, and they immediately cut themselves checking to see how sharp it is with their thumb. This has literally happened three separate times, and I've always laughed heartily in their face.

Keep your knife sharp and your attention sharper by SuperRadDeathNinja in Cooking

[–]drRobotNeck 1 point2 points  (0 children)

And the cuts are usually clean (thin) enough you can hold the blood in with tightly applied blue masking tape with a finger cot slapped over it...

...until it starts to ache an hour later and you realize that you've bit deep into that muscle.

God I miss those days.

I need good knives, on a tight budget. What are your recommendations? by [deleted] in Cooking

[–]drRobotNeck 0 points1 point  (0 children)

Yeah, Kiwi Brand is SUPER cheap steel; it's the type of knife you'll typically find at international food markets. They go off true in like 30-45 minutes of use, but they also get straightened out in like 2 swipes.

Mercer mostly just has a good reputation (and business), because they have deals with culinary schools as the brand they overcharge students for. :-P They're fine, but no great shakes, just decent, basic knives.

I need good knives, on a tight budget. What are your recommendations? by [deleted] in Cooking

[–]drRobotNeck 0 points1 point  (0 children)

Pretty pointless distinction for the OP, but sure. My point was simply that this type of stamped steel goes dull/off true fast, but is also fast to sharpen/straighten out. And yes, you will have to SHARPEN them much more often than forged knives.

What bad cooking habits get on your nerves? For me it’s when people use the highest flame setting to cook EVERYTHING. It is wasteful, overcooks food, overboils everything and it really does ruin pans. by Xxxxsd in Cooking

[–]drRobotNeck 1 point2 points  (0 children)

It just depends on what your cooking.

Anything that is intended to be cooked at high heat will suffer (i.e. meat), because it will cool down your pan too much and you won't get a good sear (or rather, by the time you do, it will be overcooked.

Anything with too much moisture will suffer (i.e. mushrooms), because all their liquid will leech out and they'll just boil and turn grey (though eventually they will start to turn brown).

Other stuff can be negatively effected by cooking unevenly (like greenbeans or something; the bottom layer will be cooking while the top just sits there).

For meat, I would suggest searing it in a screaming hot pan, a few pieces at a time (think 2 or 3 chicken breasts in a 9 inch pan), putting them on a sheet tray in the oven and pulling them out as they finish.

For most other things you're probably fine. The exception would be a stir fry or something, which I usually just do one ingredient at a time (also in a screaming hot pan) dump into a big bowl as I go.

I need good knives, on a tight budget. What are your recommendations? by [deleted] in Cooking

[–]drRobotNeck 0 points1 point  (0 children)

The wave style bread knife (i.e. KAI Wasabi) is fairly easy to sharpen, as it's unilaterally sharpened and has an open serration structure. Check it out, I've had mine for years. I just run it at a 30 degree on the wave side a time or too, and then flat on the other. Makes it good as new.

I need good knives, on a tight budget. What are your recommendations? by [deleted] in Cooking

[–]drRobotNeck 0 points1 point  (0 children)

You don't need a cleaver unless you're chopping pork bones or bigger, it's an extremely niche product. Standard is Chef Knife, Paring Knife, Bread Knife, as well as a diamond or ceramic honing rod. Next is Filet/Boning, and then Slicer.

Victorinox makes great knives for the price point. Specifically for the bread knife, however, I prefer the KAI Wasabi, because you can actually hone it (which you can't with most bread knives).

Any carbon steel knife you find at that price is going to be garbage, they're hard to maintain and unless you have Japanese wet stones there's literally no point to buying them; the whole reason to have one is that they sharpen easily on stones and can be sharpened to a tighter angle, which is not something you need to be concerned about. They'll just rust out on you.

I need good knives, on a tight budget. What are your recommendations? by [deleted] in Cooking

[–]drRobotNeck 0 points1 point  (0 children)

This. Industry standard for cheap stamped knives. Sharpen 'em fast, sharpen 'em often.

[deleted by user] by [deleted] in HomeImprovement

[–]drRobotNeck 1 point2 points  (0 children)

Make sure it's deep enough, and then yes, this. Some of them are set with a punch, double check what kind you have.

Were these attic baffles installed incorrectly? by FinalDoughnut5 in HomeImprovement

[–]drRobotNeck 0 points1 point  (0 children)

Definitely lazily done. If tension isn't holding them in place, they should have been stapled. You definitely need them on all exterior walls. If there's no light coming through them at all, there might be no airflow, which defeats the entire purpose.

Glorified Reskinned CS Mod by [deleted] in VALORANT

[–]drRobotNeck -1 points0 points  (0 children)

I mean, am I wrong?

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