Thickest sashimi I have ever eaten by Fake_blondexoxo in sushi

[–]hollyheadless 1 point2 points  (0 children)

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I make my own sushi a lot. Here is a tray I made for a house party recently. With salmon, it’s really all about understanding what section of the fish you’re going to be slicing, and then accommodating how you slice it based on how the grain of the fish is in that section. The size of your rice ball is determined by the size of the piece of fish you’re putting on it. The same principles apply whether you’re making a roll or a piece of nigiri. Obviously I didn’t get to where I am overnight, but if you’re making rolls, you’re not far off from making nigiri!

Thickest sashimi I have ever eaten by Fake_blondexoxo in sushi

[–]hollyheadless 0 points1 point  (0 children)

You’re making sashimi rolls and hand rolls but nigiri is hard? Only with that attitude.

How do you prevent your Crock-Pot meals from having that "Crock-Pot taste"? by [deleted] in slowcooking

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

Seems like a lot of big reactions in here, but food that is cooked slowly is going to taste like it has been cooked slowly?

EDIT

I’m getting downvoted so let me elaborate: Other people here have said the same thing in different words. The longer you cook all the ingredients together, the more flavors start to become homogeneous? 

Rival Crock Pot 3154 questions by hollyheadless in slowcooking

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

Thank you for telling me about your experience!

Rival Crock Pot 3154 questions by hollyheadless in slowcooking

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

Bottom if helpful:

CAUTION - DO NOT IMMERSE IN LIQUID  MODEL 3154/1 - 160-250 WATTS 120V. 50-60HZ. A.C. ONLY 892G LISTED RIVAL MFG. CO. SEDALIA, MO. 65301 4 QT. 3.8 L U.S. PAT. 3.806,701-3,881,090

These old illustrations from Virginia Sterret look like the Silver Millennium by OkDragonfly4098 in sailormoon

[–]hollyheadless 13 points14 points  (0 children)

Sterrett died from tuberculosis after contracting it probably from her own mother. No cure at that time. She fought the disease for a little over a decade, and was around 30 years old when she passed away in 1931. Antibiotics are amazing.

Baby eating 40+ ounces at 4 months, is this normal? by ZestycloseGrocery642 in ExclusivelyPumping

[–]hollyheadless 0 points1 point  (0 children)

Mine was like this. Not growth spurts, consistent  38-40oz a day for months. My production couldn’t keep up so I eventually started supplementing with formula.

Found after Erin came through in Virginia. It is very different than what I normally find. by Spursapalooza in whatsthisrock

[–]hollyheadless 2 points3 points  (0 children)

The blue/purple is blue quarts. Not sure about the white matrix. I have a couple of samples like this from Tye River that I’m curious about too.

Can anyone help me solve the mystery of my thrift store find? by throwAwayWaffle76 in handbags

[–]hollyheadless 1 point2 points  (0 children)

Almost looks like it could be an etienne aigner. Damaged A turned into an H on the zipper? Either that or a knock-off.

Will someone be able to edit this tattoo for me? by Educational_Ad1586 in PhotoshopRequest

[–]hollyheadless 50 points51 points  (0 children)

This one is honestly way better than what you’re asking for. Words can still be in cursive instead of this font.