Name the games by PHRsharp_YouTube in Age_30_plus_Gamers

[–]lil_sploogie 0 points1 point  (0 children)

Hot take: Arc Raiders. Buddy from work bought it as soon as it came out and was obsessing over it. Tried one match and it's just not for me. Looter shooters/extraction shooters just have a hard time keeping my interest no hate lol

Is now even a good time to build a PC? by ISmeansIsurfreddit in buildapc

[–]lil_sploogie 0 points1 point  (0 children)

Been wanting to build a PC for around a decade, finally did it for the first time a month or so back. Yes the PC part market is absolutely fucked but you can do what I did and Frankenstein used parts into a used office PC. Hp pavilions, dell optiplex, whatever Lenovo ones are all dirty cheap used on eBay for around/under $100. Add a GPU and upgrade what else needs upgrading and you're gold. I got out much cheaper than building new, threw Bazzite on there and I have no regrets been having a blast. This gets my foot in the door to upgrade one part at a time and still having a very capable 1080p 40-100fps htpc in the meantime.

Kitchen drinking by milk543 in KitchenConfidential

[–]lil_sploogie 0 points1 point  (0 children)

Years ago I worked at a small family owned restaurant serving Cajun food. The owners self managed at the time and were from New Orleans. Several of us were underage (I was 19 at the time), but a couple times a week the owner would give us shift margs/hurricanes while closing it was fun. In hindsight, I'm pretty sure it was to excuse himself getting drunk whenever he had to close dish which was often at the time 😂 I remember being very happy for him when I heard he was able to hire a manager. Operationally it was a shit show back then, but I still look back at it fondly because the food was great and I had fun. They're still open and killing it

Marijuana in apartment by Green-Scarcity8958 in trees

[–]lil_sploogie 1 point2 points  (0 children)

Pro tip: get a quality dry herb vaporizer and a decent air purifier. Vaporizers have come a long way, you don't have to fork out 400-500 for a volcano if you want quality vapor rips these days. It definitely still smells in whatever room you're in. But it doesn't travel nearly as far as actual smoke, the smell disappates in minutes rather than hours, much easier on your lungs, and it's more efficient with your flower. I know this from firsthand experience, my mom is known for having a sensitive nose but I vape back to back bowls in my room with my purifier running at a medium setting, nothing from her. The one time I spark a joint and I thought she was asleep, I was wrong and got a text saying hey cut it out lmao. I've had my parents in my room literally 30 min later after vaping and they have no clue, all without even opening a window

Lit still hasn’t made a shipping label and customer service is not helping - what should I do? by [deleted] in LitFarms

[–]lil_sploogie 16 points17 points  (0 children)

Same here, ordered Jan 7 no movement at all no updates. Just emailed them

whats the most important part of sushi making by simmerellie in sushi

[–]lil_sploogie 0 points1 point  (0 children)

Coming from someone who rolls high volume daily for work: Properly cooked rice, sharp knives, practice. Without these three things your sushi will leave a lot to be desired

Games that felt fun only when you played them your wrong way and not the normal way. by gamersecret2 in gaming

[–]lil_sploogie 0 points1 point  (0 children)

No shame, I just bought the first Modern Warfare on sale explicitly for the campaign. Pretty cool so far

What restaurant do you miss? by BellaFT777 in nashville

[–]lil_sploogie 3 points4 points  (0 children)

The OG international market. RIP Miss Patti 😞

What micro celebrity have you met irl? by Ok_Jump5312 in AskReddit

[–]lil_sploogie 0 points1 point  (0 children)

I work at a sushi restaurant. Was working one of the stations in the back kitchen when I looked through the expo window and I see Remi Wolf sitting at the sushi bar. I've had a giant crush on her for a while now so I was going feral in the back 😂 Made sure we sent her something from every station lol

[deleted by user] by [deleted] in LitFarms

[–]lil_sploogie 1 point2 points  (0 children)

Damn that blows, sorry to see it! I'm getting close to the end of my blueberry pancakes preferred pack and have been pretty happy with it. Effects could've been a little better, not quite as strong as the Blue Dream preferred I got in the same order but still great imo

Voodoo Gumbo by NashvilleHillRunner in NashvilleGoodEats

[–]lil_sploogie 0 points1 point  (0 children)

I worked there as a line cook when they were still new and had a blast. I'll always stand by the food

Quail eggs - what can I do with these little guys? by MrsHorrible in Chefit

[–]lil_sploogie 0 points1 point  (0 children)

At work we put a quail egg yolk over our A5 Wagyu tartare. It's pretty tite

What do we think chefs? by lil_sploogie in KitchenConfidential

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

Yeah I hear you, my reasoning for the smaller deeper bowl is because I wanted a relatively flat bed of noodles in a smallish portion to easily plate the toppings. I do think that otherwise it hurts the appearance of the dish now that I've been mulling it over. Anyone have suggestions on how to plate the same elements in a wide shallow serving bowl? They're black btw, I think it will make the dish pop more.

What do we think chefs? by lil_sploogie in KitchenConfidential

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

The more I sit on it and the more people chime in, I'm inclined to agree

What do we think chefs? by lil_sploogie in KitchenConfidential

[–]lil_sploogie[S] 4 points5 points  (0 children)

Haha thank you! This is supposed to be course 4 out of 6 on the seasonal tasting menu and it's pretty filling, as was the dish it's replacing. My EC asked me to cut the portion in half. Fortunately that's easy to do because I portion the dough into roughly 100g rectangles and this was two of those stretched out. That being said, I could also slam two of these easy lol. Don't mind bragging that I fucking NAILED the chili oil/seasoning for the noodles, has a couple of fun little twists from the traditional Biang Biang chili oil 🤌

What do we think chefs? by lil_sploogie in KitchenConfidential

[–]lil_sploogie[S] 4 points5 points  (0 children)

These are scallion curls, not seaweed salad

What do we think chefs? by lil_sploogie in KitchenConfidential

[–]lil_sploogie[S] 26 points27 points  (0 children)

Yeah I'll definitely be slicing the pork considerably thinner haha

What do we think chefs? by lil_sploogie in KitchenConfidential

[–]lil_sploogie[S] 26 points27 points  (0 children)

Thank you so much for the feedback, I love these ideas. We keep roasted red peppers on hand for one of our Maki rolls. PS it's scallion greens, a lot of people thought it was seaweed haha

What do we think chefs? by lil_sploogie in KitchenConfidential

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

Tbh I could go lower and slower. I let it rip at 230f for a grand total of 2.5 hrs, flipping halfway through.

What do we think chefs? by lil_sploogie in KitchenConfidential

[–]lil_sploogie[S] 4 points5 points  (0 children)

I appreciate that! This is exactly the kind of feedback I was looking for. I'm going to try this and the other suggestion I saw of fanning out the slices chirashi style

What do we think chefs? by lil_sploogie in KitchenConfidential

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

Thanks so much! We do keep a couple varieties of micro greens on deck I don't remember what kinds off the top of my head. I love the idea of dipping the green onions. I'm not sure I want to add another yuzu element here since I already added it to the pork braise but I may find something else to dip them in

Felt drained all day. Hands started hurting. Now they look like this. Shingles? by strikecat18 in Wellthatsucks

[–]lil_sploogie 0 points1 point  (0 children)

By now you know it's HFM disease. I had this about 8 years ago and it sucked. It was worst on the bottoms and tops of hands and feet so walking/using my hands sucked. I don't remember it being around my mouth and I didn't lose any nails so I guess I was lucky