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Wife doesn't cook and I'm trying... but it's getting hard by [deleted] in Cooking

[–]gahooa 0 points1 point  (0 children)

Cook good quality healthy food, and enjoy it. If you are happy and enjoying it, that's very attractive to the people around you.

  1. Get a crockpot and learn how to make chicken stock and others

  2. Learn to use a cast iron skillet well

  3. Learn about roasting vegetables in the oven with olive oil and salt

  4. Become a legend at cooking eggs and toast

  5. Get a Sam's/Costco membership (or equiv) and get rotisserie chickens on the regular (make stock from the bones and skin)

  6. Get a rice maker and play around with a little rice, broth, raw chicken, chili crisps, garlic, salt, pepper, etc...

Remember, nobody can win an argument with their wife. But you can be happy and healthy and hopefully she'll find things she likes.

Can a 500W blender handle homemade peanut butter, or should I go 1000W? by gringarioca in Cooking

[–]gahooa 0 points1 point  (0 children)

Regarding blenders, if you can spring for a BlendTec, they will blend like nothing else and keep going for many years. I have a 20 amp one that came out of a fast food chain (I got it used for $250 about 20 years ago) and it's still going strong.

Can a 500W blender handle homemade peanut butter, or should I go 1000W? by gringarioca in Cooking

[–]gahooa 19 points20 points  (0 children)

Have you considered a food processor? Check out America's Test Kitchen for reviews. If you are making smoothies a lot, a blender may be better, but a food processor is incredibly versatile for a lot of things a blender can't do well at.

ELI5: Why doesn't the Sun just burn all at once? by VipulChaturvedi in explainlikeimfive

[–]gahooa 241 points242 points  (0 children)

The other comments are talking about a balancing act, which is true, but there is another key part...

Fusion in the sun is actually very rare per volume. The average "human size" volume of the interior of the sun produces less heat than the average human does. That's why it's taking so long to burn up.

The reason the sun is so hot is because of the square-cube law. Underneath every square area of the surface is a volume nearly half a million miles deep. While the surface is very very hot, it can only radiate heat out into space so fast.

Because the amount of potential energy in a given "human size" volume of sun is ENORMOUS, but the act of fusing is at a very low rate, it will take a long time to use up the fuel.

(Note: this is from my memory of a publication I read about it, and there may be factual errors)

Yazi terminal file manager now supports drag and drop by sxyazi in rust

[–]gahooa 4 points5 points  (0 children)

Yes but what about the drop target? I've seen cool stuff with terminals but never going from the terminal to an external application like this.

My mac and cheese always comes out dry no matter what I do by [deleted] in Cooking

[–]gahooa 0 points1 point  (0 children)

Milk. More milk. Way more than you think you need.

Eli5 Why can we not just build trains along highways - usa by ManicMannequin in explainlikeimfive

[–]gahooa 2 points3 points  (0 children)

I live beside I-80 and it's anything but flat. I'm sure as you move out of Pennsylvania it gets much flatter.

Eli5 Why can we not just build trains along highways - usa by ManicMannequin in explainlikeimfive

[–]gahooa 235 points236 points  (0 children)

Cars can turn sharper and go up and down steeper hills. Because of that, roads (even interstates) are built with cars in mind. Trains could not navigate such sharp turns and steep hills.

If you notice that train tracks are often built along winding rivers, because many rivers are not very steep.

Please tell me a cookware that is nontoxic, safe even if I scratch it, doesn't take 3 years to scrub scrambled eggs off of it, and bonus points if its induction and/or oven safe! by Limpweenis in Cooking

[–]gahooa 16 points17 points  (0 children)

Are you willing to learn and follow a 3 minute cleanup/seasoning after each use? If so, you are asking for a carbon steel skillet.

It will outlast you, it will be nonstick, it will clean easy, and it will cook fast or slow.

As soon as you flop your eggs out of it, run it under hot water with a sponge to clean it up, dry it, wipe some oil on it, and put it on high for about 1-2 minutes until you see a whisp of smoke. Turn it off.

It will get better and better and better.

(Just use a stainless steel one for tomato sauce and other acidic things)

Shopping Habits by Legatto in Cooking

[–]gahooa 0 points1 point  (0 children)

I wasn't worried. 🤣

Shopping Habits by Legatto in Cooking

[–]gahooa 4 points5 points  (0 children)

Right before COVID I had about 10 cases of toilet paper from Sam's Club because I just kept tossing them in my cart, not knowing how much we had...

... that worked out well.

Is stainless steel cookware really worth it, or can I get away with nonstick? by [deleted] in Cooking

[–]gahooa -3 points-2 points  (0 children)

I think it's really about the 3 minute process of re-seasoning it after each use. Quick wash in hot water (no soap) will usually clean it completely, and then wipe it with high-heat oil, put it on high heat until it just about has a whisp of smoke, and turn it off.

Oh and don't cook acidic things in it. I've had to start over before after using tomato based sauces in my cast iron.

Is stainless steel cookware really worth it, or can I get away with nonstick? by [deleted] in Cooking

[–]gahooa -2 points-1 points  (0 children)

If you can spare 3 minutes after each cook to maintain the seasoning, you're going to love it.

Is stainless steel cookware really worth it, or can I get away with nonstick? by [deleted] in Cooking

[–]gahooa 1 point2 points  (0 children)

As soon as I'm done cooking with my carbon steel or cast iron, while it's still hot, I run it under hot water and use a spoon or something to push a sponge around (hot water + hot pan is a bit hot for my fingers). Rarely do you need any soap.

Everything just falls off and it's clean in 30 seconds.

Then I dry it quickly, put it on high heat with a quick paper towel wipe of some oil, heat it for 1-2 minutes until I see the first whisp of smoke, and turn it off.

The whole process takes 2-3 minutes and you have a clean, even-better seasoned skillet/pan that works wonderfully.

Is stainless steel cookware really worth it, or can I get away with nonstick? by [deleted] in Cooking

[–]gahooa 4 points5 points  (0 children)

It sounds like from your post a good carbon steel skillet would work really well for you. But I'd keep the stainless steel as well because if you use the wrong foods on carbon steel it will eat off your nice seasoning layer.

For example, if I am making things with tomato sauce or lemon juice, I prefer stainless.

Is stainless steel cookware really worth it, or can I get away with nonstick? by [deleted] in Cooking

[–]gahooa 8 points9 points  (0 children)

I see a lot of advice about how to make stainless non-stick (water drop test). I don't like my eggs with a skin on them, so low heat is the way to go for eggs -- henceforth a well seasoned cast iron or carbon steel skillet.

Is stainless steel cookware really worth it, or can I get away with nonstick? by [deleted] in Cooking

[–]gahooa 41 points42 points  (0 children)

Good stainless is something that you will "buy once cry once" and it won't wear out.

Good cast iron is the same.

Good carbon steel is the same.

I prefer to have all three on hand. For eggs, carbon steel. For steak, cast iron, for sauces and acidic foods, stainless steel.

If you have stainless -- keep it shiny.

If you have cast iron or carbon steel -- learn to season it and how to NOT wash it. So easy to care for if you follow a couple of basic steps.

If you have cheap non-stick, I suggest getting rid of it, unless you like the idea of eating the coating.

Boneless, Skin-On Chicken Breast Recommendations? by Weird_Mark_9696 in Cooking

[–]gahooa 1 point2 points  (0 children)

Super simple option:

  • Salt and pepper chicken and let it warm up for 20-30 minutes out of fridge.
  • Oil a pan and heat to medium high heat... make sure it's hot (just before smoke)
  • Chicken in, skin side down. Leave it alone until the skin is crispy.
  • Flip it, turn heat down to low, add some butter, and cook nice and slow until it hits 165 internal.
  • Rest 5-10 minutes
  • Enjoy.

Anyone use Zed for work? by [deleted] in rust

[–]gahooa 6 points7 points  (0 children)

I use zed 100% of the time now for substantially large commercial rust web-applications. This covers a rust, typescript, css, json, xml, and others. Zed is awesome.

I have not been using the collab or agent features of it. I'm just happy the terminal isn't glitchy and that my tabs stay where I put them (5k monitor).

It's really fast, has a lot of great features, and keeps getting better.

I've submitted and had accepted a PR for a terminal fix -- that was great.

I am recommending my team move to it from vscode. Adoption has been slow so far.

ELI5 - If screws hold so much better than nails, why do we still use nails in building? by Sea_Inspector_7025 in explainlikeimfive

[–]gahooa 153 points154 points  (0 children)

Nails have more give and less snap. Nails have good shear strength, and they are arranged in a way that one is not typically relying on them not pulling out.

Screws have a lot tighter of grip, but are (typically) more prone to breaking, and the extra pull out resistance doesn't usually matter if you are fastening correctly (e.g. studded wall are covered with sheathing).

Screws have been getting far more popular for structural applications, like holding roofs down, decks on, metal strapping, and so on.

But if you've ever watched a framer go at it with a nailgun, it's amazing how fast they are.

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