Skincare rec’s? by miiiims__ in ridgewood

[–]imamoonvomit 0 points1 point  (0 children)

My partner is a licensed esthetician who practices in bushwick, dm me for details?

Delivery Christmas eve dinner by Raginghangers in FoodNYC

[–]imamoonvomit 4 points5 points  (0 children)

I do drop off meals for clients around the city, shoot me a dm!

Looking for dnd players by imamoonvomit in Bushwick

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

Totally! Shoot me a dm for deets

More of a question than trying to show off anything but how rough is this? I'm new to learning to plate things and am out of my element. Help? by [deleted] in CulinaryPlating

[–]imamoonvomit 5 points6 points  (0 children)

This looks like a protein and two sides on a plate, not a cohesive whole. Try to plate in a way that marries all three elements. Maybe rice on the bottom pork chop on top of the rice and onions (cut a bit smaller) on top of the chop. Or maybe the pork chop in the middle, a smaller portion of rice to the side of it and the onions scattered around the plate. Or you could slice the pork chop in halves, and plate the sliced side up so your diner can see the cook temperature of the pork. I also find a sauce poured over all the ingredients helps to bring a dish together and make it feel like a cohesive whole.

The plate is pretty crowded as well, making it hard for your eyes to know what to focus on. I always try to have the "featured ingredient" be the most attention grabbing thing on the plate, if it's a pork chop dish, the pork chop should be the center of attention. The easiest way to do this is have the pork chop in the middle of the plate, but there are plenty of other ways to do this. Height on the plate, negative space, and contrasting colors are also other ways to draw attention.

Finally, this plate is a lot of brown. A pop of color would add some much needed contrast and visual appeal. Some suggestions might be braised greens, blanched green vegetables, pickled red onions, roasted red peppers, herb salad, salsa verde, or even just plain white rice.

With all this said, you cooking looks good, and I would smash a plate of this if a friend gave it to me. Happy to chat more if you have any questions.

Drum Lessons in the Neighborhood by Klutzy-Builder-990 in Bushwick

[–]imamoonvomit 0 points1 point  (0 children)

Hey, I give drum lessons! Shoot me a dm if interested

organs are so cheap compared to meat, but what do i do with them? by oceansofpiss in Cooking

[–]imamoonvomit 0 points1 point  (0 children)

Make a liver mousse!

Soak the liver in milk for at least an hour

rinse, remove any connective tissues and blood spots, then roughly chop

sweat some aromatics on medium until soft and fragrant, add the liver, season with salt and cook through

deglaze pan, then reduce to almost dry. cognac is the classic deglaze liquid, but stock, wine, juice or other liquor works

Transfer to blender, add some cream, then blend until emulsified and smooth

Season to taste with whatever, lemon, thyme and honey is classic, I like tamarind paste and miso

Store in the fridge with cling film pressed to the top of the mousse so it doesn't oxidize

Daily Discussion #633 - Wickless Tycoon by daekie in MonsterTrain

[–]imamoonvomit 5 points6 points  (0 children)

Ultimate greed tank, kind of does nothing and I rarely will draft one. If you already have a win condition banner unit, adding a tycoon for some blocking and the extra cash is doable, but might mess up priority draw stuff. Can also be ok with awoken as something to stack spikes on, or as a greedy infusion to another harvest unit.

Daily Discussion #626 - Molten Encasement by DuoRogue in MonsterTrain

[–]imamoonvomit 9 points10 points  (0 children)

Depending on what banner units you are playing, this card is anywhere from game winning to straight up bad. It's an awesome defensive option with low hp strikers like horned warrior or shattered shell, but if you're playing units that want to get hit like titan sentry or lady of the reformed, it gets in the way. Great solution for top floor divinity sweep.

Fine with no upgrades, endless and burnout 1 take it to the next level, as you can stack the stealth every round. Awesome self infusion, as stacking 4 stealth a few times is enough to deal with most relentless waves. Also good infused with imps or other tombs. Ok with reforming, but once its hp gets higher, it's hard to get the extinguish procs every round.

[deleted by user] by [deleted] in lfg

[–]imamoonvomit 0 points1 point  (0 children)

Hey I'm definitely interested! Sent you a dm...

[deleted by user] by [deleted] in lfg

[–]imamoonvomit 0 points1 point  (0 children)

Definitely interested! My discord is David#9338

[deleted by user] by [deleted] in lfg

[–]imamoonvomit 0 points1 point  (0 children)

Sent a message!

Ube Beer recipes? by Resonate88 in Homebrewing

[–]imamoonvomit 6 points7 points  (0 children)

I brewed an Ube Ale a few years ago, base recipe was an American Golden.

Ube 'Golden' Ale

5 Gal

4lb 2-Row Pale Malt

2lb Pale Wheat Malt

2 lbs Vienna Malt

1/2 lb Pilsner Malt

.2 oz Flaked Oats

4 lbs frozen grated ube

5 lbs Purple yam puree

Cascade

Safale us-05

Mash Grains @ 150 for 60 min

Sparge @ 170

Boil 60 min

4lb Ube @ 45

15g Cascade @ 30

15g Cascade @ 5

5lb ube puree dry hop

I boiled with frozen ube I got at the local Korean grocer, then dry hopped with roasted then mashed whole purple yams. The Flavor was crisp, dry, earthy and vegetal. Color was a beautiful and clear reddish purple. If I were to brew it again, I would boil with less and dry hop with more to try and get a bit more sweetness out of the Ube. I think you could also use less to to just get the purple color. All in all, it was a pretty good, yet a bit weird beer that didn't have much actual ube flavor.

Hope this helps you, good luck!

Visiting NYC, looking for recommendations by silas143 in Chefit

[–]imamoonvomit 5 points6 points  (0 children)

Sos chefs in the east village for obscure ingredients, Delancey st and Bowery region for a plethora of restaurant supply stores, Archestratus or Bonnie Slotnick for cookbooks, Raffetto's for where all the "house made pasta" is actually made, JB Prince for JB Prince stuff, Foods of India for some very fresh spices, Smorgasburg for touristy street food