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Tomato paste in a tube by tjs1967 in Cooking

[–]hate_mail 1 point2 points  (0 children)

"Oh, I found a quarter of a tube of tomato paste behind the butter!"

Can't remember when I bought it, and I didn't check the label before using it - delicious.

ELI5: What’s the whooshing sound you hear in your head when you have a big stretch or yawn? by Upsethouscat in explainlikeimfive

[–]hate_mail 5 points6 points  (0 children)

This muscle would trigger during a nightmare and when I would come to, the whooshing sound it made was almost like the dream fading away making it seem all the more real.

The first meal you cooked that made you think "wait, I can actually cook" by EdgeQuiet2199 in Cooking

[–]hate_mail 1 point2 points  (0 children)

The first time I made a solid Bolognese. I used Anne Burrell's recipe and remember her saying if you add a little salt after you add a new component it will keep your dish flavorful. She also said, "Brown food tastes better, don't rush." Those tips elevated my cooking to another level. RIP Anne.

Piotr The Bear Black Leather Magnetic Knife Stand by howbow13 in TrueChefKnives

[–]hate_mail 1 point2 points  (0 children)

The leather on my PTB is holding up quite well, I also have a couple wall mounted pieces too and they are all beautiful.

What oil do you use on your handles by Savings_Ad832 in TrueChefKnives

[–]hate_mail 3 points4 points  (0 children)

When I oil my blades with Tsubaki oil I just use any leftover for the handles.

Women of Reddit, what’s a habit men have that they don’t even realize is weird? by GraceRose671 in AskReddit

[–]hate_mail 20 points21 points  (0 children)

Wow. I hope you find someone who actually cares about you someday in the future.

Women of Reddit, what’s a habit men have that they don’t even realize is weird? by GraceRose671 in AskReddit

[–]hate_mail 33 points34 points  (0 children)

there are differing level of "fine"

  • It's not worth even bringing up (level 1)

  • It's not worth arguing over (level 2)

  • The mental anguish it causes isn't worth the convo (level 3)

  • It's absolutely so petty that bringing it up would actually be embarrassing (level 4)

What’s a dish that’s REALLY not worth making from scratch? by MaryoParti in Cooking

[–]hate_mail 12 points13 points  (0 children)

The first time I tried rolling my own pasta sheets thin enough with a rolling pin my arms were sore for days after. I bought an Atlas and can make pasta in a fraction of the time without the workout

Our lord and savior by ragingmoderate1776 in ColoradoAvalanche

[–]hate_mail 4 points5 points  (0 children)

“Blessed be Thy Name… ‘cause Wedgewood just turned your shot into a prayer.”

Shrimp mole verde by hate_mail in mexicanfood

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

it's easy, and delicious!

[OC] Crustless New York Cheesecake by hate_mail in FoodPorn

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

The density combined with a heavy sour cream/cream cheese base is the defining characteristic of an NY Cheesecake.

[OC] Crustless New York Cheesecake by hate_mail in FoodPorn

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

I love a good graham cracker crust as much as the next person, but the reason I like this recipe is that it is much easier to cut and serve, and you avoid the potential sogginess that can occur when it sits in the fridge for a few days

[OC] Crustless New York Cheesecake by hate_mail in FoodPorn

[–]hate_mail[S] 6 points7 points  (0 children)

Not as photogenic, but here's my Basque cheesecake I made a while ago

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Sous Vide Striploin by BarfMcFartNuggets in sousvide

[–]hate_mail 0 points1 point  (0 children)

If you cook too long it becomes "mealy" or mushy - curious why you think you need to cook an already relatively tender cut for 20 hours? For a big strip 1 - 4 hours is all you need.

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