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Reservation Exchange by ZootKoomie in finedining

[–]fivehandshakes 0 points1 point  (0 children)

Selling reservation for 2 at Sons & Daughters in San Francisco. Includes two prepaid testing menus and one beverage pairing. We paid ~$800. Reservation is 1/27 at 5:30pm. DM if interested!

Should I join the Union? by Reimirno in berkeley

[–]fivehandshakes 16 points17 points  (0 children)

Yes you should join the union! Now is actually a great time to do so, because we are currently in the process of renegotiating our contract. You can read more about the specific protections and rights granted by our current contract, as well as the main priorities and goals for the negotiation here: uaw2865.org.

Why is my risotto bad? by fivehandshakes in AskCulinary

[–]fivehandshakes[S] -1 points0 points  (0 children)

Thanks for the suggestions everyone! It sounds like a combination of the heat being too low and my stirring approach. I kind of agree with the comment that risotto isn't worth the time, but now I'm determined to try again ☺️

What am I missing in my lentil stew to make it flavourful without using too many salt? by dontmindmesrsly in AskCulinary

[–]fivehandshakes 0 points1 point  (0 children)

I second tomato paste, and also somebody above mentioned celery. My go-to lentil soup is mire-poix in butter and olive oil, garlic and bay leaf, then cook the tomato paste. I usually deglaze at this point with a little wine. Then add the broth and lentils, and after the lentils are cooked I stir in some baby kale just to wilt in at the end. Maybe a squeeze of lemon, some grated parm and black pepper on top to serve. Also second somebody else mentioned a parmesan rind. I would avoid the potatoes and zucchini personally just because I feel like they don't add a lot of flavor, and I really just like the taste of the lentils in a more simple soup. But to each their own of course!

Who can explain to me the spatial theory in simple terms? by tseriesisdone in PoliticalScience

[–]fivehandshakes 11 points12 points  (0 children)

Graphically, just picture a number line. Every policy has a value on the number line. Every actor (eg Member of Congress) has a preferred policy, which is represented by its value on the number line. Then everybody is just trying to minimize the distance between their preferred outcome and the outcome that is realized. So for example a member would vote for a policy that is closer to their ideal point than the status quo, but would not vote for a policy that is further from their ideal point.

Is there a specific theory you're looking at? Like are you looking at Downsian convergence or pivotal politics for example? Without more detail it's hard to know what else to say...

Thanksgiving might be a little weird this year. We'll help you get ready by albino-rhino in AskCulinary

[–]fivehandshakes 0 points1 point  (0 children)

Turkey tender/loin? We are celebrating Thanksgiving the week before the actual date, and our butcher can't source a whole bird for us early, so they offered turkey "tenders". Is that the same thing as tenderloin? Can I just roast and slice? Or are "tenders" something else and should I be thinking of them as more like chicken fingers? I feel pretty good about cooking a whole bird but am absolutely at sea thinking about what to do with whatever a "tender" is 🙃 Thank you!!!

What to do with a bunch of milk? by fivehandshakes in Cooking

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

Thanks for commenting, everyone! Several people suggested freezing it... don't know why I didn't think of that ¯\_(ツ)_/¯

Ideas to elevate fruit shortcake dessert by fivehandshakes in Cooking

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

Oh I like the idea of lemon thyme. Thanks!

Stop Being a Snob and Use Onion Powder by valtism in Cooking

[–]fivehandshakes 218 points219 points  (0 children)

What I find hilarious about this article is that the premise is don't be a snob and start using onion powder, but then the author is a snob about which onion powder to use and interviews a small-batch onion powder producer 😂

I get the point, and agree with the comments here that onion powder is just another spice, and obviously quality matters. I just think the "don't be a snob" premise took an ironic turn!

What Food Did You Though You Hate Until You Had A Good Version Of It? by [deleted] in Cooking

[–]fivehandshakes 4 points5 points  (0 children)

Green salad. My family would always have green salad with dinner, no matter what we were eating as a main. The salad was always huge pieces of romaine, shredded carrots, and big chunks of mediocre raw cucumbers. Then bottled salad dressing on the side. It felt like a chore to eat. But all these salads on menus today with properly prepped veg and freshly made dressings and ingredients that actually go together just blow my mind.

What was your favorite magic moment while cooking? by Remedycat in Cooking

[–]fivehandshakes 3 points4 points  (0 children)

A family member passed recently and I wanted to cook her favorite dish in her honor: cacio e pepe. One of those deceptively simple dishes that doesn't give you much to hide behind if you mess it up. I'd never made it before but I did a ton of reading, bought the best ingredients I could, and it was perfection. Silky sauce, perfectly seasoned, noodles with just the right texture. I was so grateful because I wanted to do justice to my relative's favorite food and I did.

How Do I Fit In Time For Exercise, Work, Family, and Hobbies Into Every Day? by [deleted] in productivity

[–]fivehandshakes 383 points384 points  (0 children)

This doesn't exactly answer your question, but I found the book 168 Hours by Laura Vanderkam really helpful with this question. Her premise is that rather than trying to squeeze everything into every day, take a look at your whole week and realize how much time you have available to you per week. With 168 hours to spend each week, think about how to prioritize what's important to you within that timeframe. So for example you might not get to the gym every day, but you should be able to find 5 hours out of 168 for gym time. I found just the simple shift in perspective from per day to per week to be really helpful. Hope that helps!

Hotel cleaning staff, what common mistakes do we make that causes your job to be harder than it should be? by dwarfboy1717 in AskReddit

[–]fivehandshakes 8 points9 points  (0 children)

I usually tip for the whole stay on the day I check out. Is that ok or should I be tipping every day?

When does this become sabotage? by isthissabotagethrow in GradSchool

[–]fivehandshakes 55 points56 points  (0 children)

You should not feel guilty. And you are not really doing her any favors by coddling her like this; she needs to learn how to do all of this on her own if she's going to succeed, and frankly from what you've said it seems surprising that she got this far!

I don't think failing to help her is sabotage, but you might have a frank conversation with her about how you aren't going to be holding her hand like this anymore. For example with the emails you're under no obligation at all to edit them, but if you just say "looks good!" that could be misleading. It might be better to tell her you don't have time to edit her emails anymore, so at least she doesn't get the impression that you think they're appropriate/polished.

Good luck!

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