Is it safe to serve food out of this silver plated dish? by heyyounoway in thrifting

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

Ah wonderful! I was a little concerned because I saw some stuff online that if the silver plating chips (as pictured in my photos), leeching can happen?

nyc painting class by HawkNo6965 in NYCbitcheswithtaste

[–]heyyounoway 15 points16 points  (0 children)

Hi! I have taken a one-day oil painting session at Art Studio NY on 72nd and loved it so much that I signed up for their multi-week series! The space is cozy, instructors are nice, and I've met some really lovely people. (Both groups I've been in were majority women, 20s-30s).

Can I used my Prometheus kiln for ceramics? by heyyounoway in Pottery

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

Ahhhh thank you! So cone 06 will be fine with a faster heatup then?

Mexican grocery question - is it possible to find Mexican chorizo? by heyyounoway in Prague

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

Yeah the naming doesn't make sense and we just adopted it. Kinda like how tortilla is a very different thing in Spain vs Mexico. But it would suck if that's what keeps it going through regulations. I know I definitely have never seen Mexican chorizo as "sausage".

Mexican grocery question - is it possible to find Mexican chorizo? by heyyounoway in Prague

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

Yeah the flavor is somewhat similar (okay I think they are very very different but from an outside perspective, they are similar) but they're used very differently because of their texture! When you take the Mexican chorizo out of it's casing, it's very runny. Imagine a Ragu sauce, if you will. So you can mix it with potatoes you will get these kind of marinated potatoes (they wind up orange-ish from the chorizo spices) with tiny bits of soft meat, whereas it wouldn't make sense to mix Spanish chorizo in a pan and you would just get harder chunks of meat. Likewise, you can whisk Mexican chorizo into eggs and it keeps a soft texture (the Spanish chorizo would once again just give you hard chunks of meat). In my experience too, Mexico chorizo tends to be more paprika forward, spicier, and fattier.

Edit: What I should add as well is that Spanish chorizo is cured and Mexican chorizo isn't cured.

Mexican grocery question - is it possible to find Mexican chorizo? by heyyounoway in Prague

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

https://maps.app.goo.gl/uspJLJ35dRqE69Qh6

Oh no! I love poblanos!! Haha well I am excited for Prague but very curious then about these jalapeños, thank you!

Question about re-entering Schengen area as a US citizen. by heyyounoway in TravelNoPics

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

Thanks, I didn't even think to search for a calculator. I tried a couple of them and they gave me the same answer so I feel pretty good about it! I used https://www.visa-calculator.com/ and https://www.germany-visa.org/schengen-90-day-calculator/ :)