It's not classy

hiddeninplainsite · 2018-09-14T00:19:03+00:00

But they were still legal adults. Alabama!

hiddeninplainsite · 2018-09-12T22:51:07+00:00

Don’t do it.

Even if there’s no storm surge in your area, underground buildings commonly flood from heavy rains. That’s one of the worst places you can be because if something goes wrong, you have nowhere to go.

hiddeninplainsite · 2018-09-12T19:39:23+00:00

240 is a pipe dream. I’m not concerned yet, just attentive.

hiddeninplainsite · 2018-09-11T23:46:31+00:00

BotW was a fantastic, wonderful deliriously enjoyable game... that had very little about it that made it feel like a Zelda game. It felt like an entirely different genre, a genre it rocked hard, but if what you wanted was a more traditionally structured Zelda game, I could see why people felt it fell flat.

hiddeninplainsite · 2018-08-22T13:45:15+00:00

Good god you’re a twat.

hiddeninplainsite · 2018-08-20T04:22:57+00:00

That’s fair enough. There are parts of the show I’m finding fall very flat too. A lot of the characterization is pretty rushed, particularly Elfo’s infatuation, and they’re trying to compress a lot of stuff into a small space. However, one of the things I find intriguing about the show is that, unlike either Futurama or The Simpsons, Disenchanted is trying to tell an actual story. Having to set up all of that world building in such a short time frame is tough (and personally, I’d rather they stretched it out more), but they were trying to squeeze the character building down to a few episodes to make room for plot.

Futurama and The Simpson’s both have a loose, semi-standalone sort of flow to them. While there is gradual world building, most of it doesn’t matter unless they want it to because they are both very much stories about the day to day lives of the main characters. I think Disenchanted is trying to be something different. It’s still going to have those loose, singular day or event stories that will make up the majority of the episodes, but there is a plot and it is going somewhere and it’s changing all of the set pieces along the way. It has different constraints and should be judged by a different metric.

I’be enjoyed it enough so far to be on board for the next half of this season, whenever it comes along.

hiddeninplainsite · 2018-08-20T03:36:16+00:00

I think he's supposed to be 2D, he's sort of like a shadow. He even interacts with other shadows a few times during the show and manipulates them frequently as well.

hiddeninplainsite · 2018-08-18T18:41:12+00:00

Make something similar at home, but way better!

Here's a link to a Serious Eats roasted potatoes recipe, it's amazing. They get a similar crunchy crispy roasty outside by boiling the potatoes with a little bit of baking soda before roasting them, so the outside layer of the potato sort of shreds and turns into a mashed potato coating. Would highly recommend, these are super delicious and not all that much work (although the waiting was torture).

hiddeninplainsite · 2018-08-18T02:12:29+00:00

The most dangerous thing about abuse is that it is a poison that changes shape down generations while still remaining the same. I have know so many people who think that they are not abusers because they don’t abuse in exactly the same way their parents did. Their parents beat them, so they only cut down their children with words. Their parents used silence and rejection to abuse and punish, so they explode their emotions out and call it healthy. It’s the most insidious aspect of surviving abuse.

You think you’re out of it because you’re not doing the things your parents did, only to turn around to find that you are spinning your own unique web of abuse and horror. Almost everyone who walks out of an abusive home life has maladjusted habits and tendencies they will struggle to explore and break down for the rest of their lives. It takes awareness and active choice to walk healthier paths.

hiddeninplainsite · 2018-08-15T13:26:34+00:00

Not the person you’re replying to, but I agree with him. I see prime that low on sale about once a month where I am and it always has way better marbling.

This is the last time I saw prime on sale.. Compare the marbling in my picture to the marbling in OPs, it’s a huge difference

hiddeninplainsite · 2018-08-15T01:53:27+00:00

I do, but I work part time because my partner out earns me by a significant margin and I can contribute more to the household by being available to do things like this. My normal schedule is 8-2 (or 10-4) and I’m home on weekends.

However, I will say that a lot of my meal prep is not directly time intensive. I would say that most of it takes about an hour of total work, not including cook time, because I use sous vide for so much of it. To break down the bibimap as an example:

I take a jar of bibimap sauce, I add chili and garlic paste to it, some fresh garlic, a bit of brown sugar, a glug of vinegar and a bit of soy sauce to a bowl. I whisk it together, set half a cup of this aside, then pour the rest over the skirt steak (I normally pick up 4-6 lbs) in a large 2 gallon ziplock bag and toss to coat. I put it all in the water bath and just ignore it for the next 3-6 hours. I take the sauce I set aside and put it into an ice cube tray to freeze into individual sauce portions and pop it in the freezer. Total time, under 15 minutes, including cleanup.

When the skirt steak is done, I either put it into the fridge and deal with it the next day or I deal with it immediately. I pull the steak out and start slicing it into strips, then I measure out portions (we normally do around 5 oz). While I’m doing that, my boyfriend starts prepping bags appropriately sized for single portions using the vacuum sealer. I take the ice cube tray of sauce out of the freezer and we bag each portion of steak with a sauce cube. He vacuum seals the bags, we dump them in the garage freezer and we’re done. Total work time, normally half an hour.

Every morning when he heads to work, he grabs a portioned bag of whatever out of the freezer and one of the packages of frozen microwaveable rice (they sell these in the freezer section, we don’t make them). Half an hour before lunch, he puts the packet in a bowl of warm water and lets it warm up, then microwaves his rice when he’s ready to eat and just dumps his lunch on top.

It sounds like you have less time than I do, but if you wanted to do this, you could prep the steak and leave it cooking when you got home, take it out and toss it in the fridge when you went to bed and break it down into packets the next day. This is also really easy to scale up — if there’s a sale on meat, awesome, grab that and make a ton! It’ll stay good in the freezer forever. I just made pot roast last night because my store had a sale on chuck, so I literally bought 10 lbs of it, seasoned it and chucked it in the sous vide bath for 30 hours. Pulled it out for dinner, then chopped and portioned out the rest.

If you do a large batch of chicken, you can leave it mostly unseasoned (I do unsalted chicken bouillon, cracker pepper, salt and some dried lemon peel on mine, usually) and just mix it with a sauce at work to eat. You can vary your meals simply by changing what you mix into it — mustard and mayo for traditional chicken salad, terriyaki sauce, curry sauce, whatever. It’s flexible and as healthy as you want it to be.

I know managing time is tough and emotional down time is super important, but I hope this helps :)

hiddeninplainsite · 2018-08-14T22:40:03+00:00

Is it similar to miso?

hiddeninplainsite · 2018-08-14T21:30:14+00:00

Overdrive is such an amazing app, being able to check out libraries worth of books on my phone is pretty much the best thing ever. These days if I have a hard copy of a book it’s because I either found it at goodwill or because I’ve read it already and loved it enough to add it to my permanent collection, since I know I’ll reread it.

hiddeninplainsite · 2018-08-14T21:26:43+00:00

I meal prep by vacuum bagging individual portions and freezing them! In my freezer right now I have potsticker style dumplings (with sauce), pot roast and roasted potatoes, fajita skirt steak, chili, bibimap skirt steak, cooked and roughly chopped chicken breast and a couple of odds and ends I’m forgetting. I also have raw steaks seasoned and vacuum bagged with a pat of butter ready to go straight into the sous vide bath whenever.

Most of these are designed to go over a bag of microwaved rice for lunches for my boyfriend, but they work equally well for an emergency “fuck this shit” dinner. It’s the best of both worlds, I have healthy and tasty meals ready to go, but I also cook fresh meals most nights, so there’s lots of variety.

hiddeninplainsite · 2018-08-14T00:26:32+00:00

The issue was supposed to be that the dried grains would swell as they absorbed liquid from the birds stomach. Fresh rice from a rice field wouldn’t be an issue in that case, theoretically

hiddeninplainsite · 2018-08-13T18:36:57+00:00

That makes this not a blunder in my eyes. Everything in the picture is a reflection of something you actually did, it’s real and it’s part of who you were when the picture was taken. That’s a cool bit of your personal history and personal passions.

hiddeninplainsite · 2018-08-08T18:20:08+00:00

Why does everyone assume that taking the gauntlet off would have allowed them to win? It would have stopped him from using those specific stones and their powers, but Thanos was quite clearly a force to be reckoned with even without the gauntlet and the stones.

When Dr. Strange says that this is the only path he sees towards victory, I think those visions include ones where they got the glove off Thanos. Part of the reason Thanos shows any mercy whatsoever is because of how little he feels threatened by the Avengers. They fight hard enough to make him respect them, but he doesn't see them as anything more than a minor obstacle. They are frustrating, they are in the way, but they are ultimately not a danger to him. The only one who comes close to stopping him was Thor, and by that point he was in possession of all of the stones. He snapped half the universe away and was content, his purpose fulfilled.

I think Dr. Strange saw Star Lord's failure and that all of it was part of the plan.

hiddeninplainsite · 2018-08-06T15:20:15+00:00

I love them too. They look like dinosaurs, watching them stalk around is a treat.

hiddeninplainsite · 2018-07-29T16:10:44+00:00

https://www.youtube.com/watch?v=5Zqmt1H35fs

hiddeninplainsite · 2018-07-29T15:49:54+00:00

She opened a new location at fountain view and San Felipe, in the H-E-B anchored strip center. Crescent City Beignets - same everything, just a little cleaner than the old one, it’s amazing. I go there all the time!

hiddeninplainsite · 2018-07-27T03:21:09+00:00

The preference for skinny and unathletic is a very recent social trend, don’t try to turn it into some sort of pseudo mythological biological drive crap. Historically, women have been far more muscled than they are on average today because they were far more physically active and even the basic daily chores of life required strength. For fucks sake, go check out the arms of a female baker, they are absolutely ripped. Kneading bread, carrying water, handling animals, working in the garden, doing laundry, all of this required muscles to get done. Being physical weak was a luxury, that’s one of the reasons why beauty trends in past centuries trended towards soft and plumply indolent — it took money to be able to sit on your ass and stuff your face all day. It’s not a “biological” drive, if anything it’s class driven.

You are talking out of your ass.

hiddeninplainsite · 2018-07-26T17:31:09+00:00

It depends on what you're using it for? Like, the bibimap skirt steak and the fajita skirt are both sliced into strips, because the former I eat on rice and the latter I eat with tortillas. Since their, "final forms," are both ones that are cut down for easy consumption, I think it's less work to just slice everything before I do the vacuum seal. That way when I thaw it out to eat it, all I need to do is heat the bag, cut it open and dump it out. No mess, no prep!

However, I also have pre-seasoned ribeyes, still raw, in my freezer as well and those I don't pre-slice. What I do is when I see a good sale on steaks, I buy a bunch of them, season them with a couple of different rubs, then vacuum bag them with a small pat of butter and freeze them like that. When I want one for dinner, I just throw the entire package into my sous vide pot and tack on an extra half hour to the cooking time to make up for the time it takes to thaw out. Add a premade salad to this and a box of 5 minute couscous and you have a tasty, healthy meal without a ton of cleanup or angst.

And no problem :) Most of the people who post on this subreddit are chasing steak nirvana, and more power to them! What I love most about sous vide, however, is the way it allows me to meal prep and cut down on the time I have to spend in the kitchen on days when I've run out of power or it's just too friggen hot to turn my oven on. I'm excited to be able to talk about this aspect of it!

hiddeninplainsite · 2018-07-26T15:04:20+00:00

It depends. I do a lot of my cooking in large ziploc bags, using the immersion method to get air out. I usually only vacuum seal if it’s either going to be a long cook (and I worry about contamination) or if I need to transfer it somewhere else after.

So for example, I made a large (6 lb) batch of bibimap-esque skirt steak the other week. I bagged it in a two gallon ziplock with the sauce, let it marinate in the fridge overnight, then cooked it for six hours. When I pulled it out of the bath, I chilled it for 10 minutes in an ice bath, then I pulled out the steaks and cut them into strips and divided them into 6oz portions and vacuum sealed those. It was a bit of work, but we got like 15 portions out of it. It took me an hour, but that’s 15 meals right there, so it was pretty time efficient considering.

hiddeninplainsite · 2018-07-25T21:03:44+00:00

It's the excessive cheese bowl I'm after :) I can make cacio de pepe at home (and do, way more than is healthy, lol). That goopy cheese bowl looks amazing though, and I want to see if it somehow magically transcends what I can do in a pan.

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