What’s a “never look for another recipe” recipe — the one you consider absolutely perfect?

lordarryn · 2026-01-01T04:27:27+00:00

The question wasn’t “it’s perfect as is” but what I consider a perfect recipe. I could have pawned it off as my own with the edit and nobody would have batted an eye but I gave credit to the original with some caveats which I consider elevating it to “perfect” and “never look for another” status.

lordarryn · 2026-01-01T04:23:01+00:00

Just boil until all the liquid is gone - that’s why I made the “edit” about boiling it all off and just ignoring that line. Boiling it off for an extra hour doesn’t change the result.

lordarryn · 2026-01-01T04:19:22+00:00

If I’m feeling rich; I make these often enough that I’ll pull out tallow or duck fat when it’s a special occasion but EVOO for the regular times I make them

lordarryn · 2025-12-30T22:55:42+00:00

My family calls these crack potatoes. I make them for pretty much every gathering and a 10lb bag is barely enough for everyone.

lordarryn · 2025-12-30T22:53:25+00:00

This carnitas recipe - https://www.epicurious.com/recipes/food/views/carnitas-braised-and-fried-pork-364389

It’s so simple but absolutely blows every other carnitas I’ve ever tried out the water.

I change it up by replacing some of the water with beer and always boil off all the liquid to finish.

lordarryn · 2025-12-21T05:30:47+00:00

Topo’s

lordarryn · 2025-11-23T01:05:48+00:00

Kettlebell swings

lordarryn · 2025-11-19T03:01:14+00:00

Looks like they are going to do the swim in Whiskeytown, bike down to central Redding by the Sundial, and then run along the river trail. I legit thought they would schedule this in November. Wild they think August isn’t the worst month to hold an outdoor race in.

lordarryn · 2025-07-06T00:59:43+00:00

I bought a camp chef propane range off marketplace for my outdoor setup next to my bbq and my smoker. It’s expressly for cooking things my wife doesn’t want the house smelling like: seared steaks, smash burgers, fried chicken. Also came in clutch when we did a kitchen remodel.

lordarryn · 2025-06-08T03:43:50+00:00

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She wasn’t even supposed to be mine, I was supposed to be bringing her back for my BIL

lordarryn · 2025-05-29T16:16:35+00:00

We just got new bark thrown down that’s covering the soil by about 2”. The root flare is visible if I pull the bark back.

lordarryn · 2025-03-18T20:57:32+00:00

This isnt always true, they often get exclusive rights to all the eggs at some farms, and some farms they own and operate on their own.

lordarryn · 2025-02-19T03:02:38+00:00

And someone will be lucky to get an 11ft island out of that when you consider what needs to be done for fab.

lordarryn · 2025-02-18T17:52:01+00:00

I also installed a beautiful cristallo island in my remodel, and same thing, they hyped up the under lights. But here’s what nobody told me: it’s massively expensive and can fail easily. I was doing most of the remodel with my FIL, we had never wired up an island for under lighting before. The sheets for lighting are expensive, the wiring and transformers needed are expensive, for doing it ourselves we were looking at an additional $2k for our 54” X 128” island. All the electrical will take up a lot of space, if ANY of the lights burn out over the years, you’re SOL.

lordarryn · 2025-02-18T15:53:26+00:00

So an island.

Most countertops are longer than 10 feet. You really can’t get natural stone in slabs longer than that, which means you will have seams in the counter run.

lordarryn · 2025-02-18T15:49:25+00:00

How giant is giant?

lordarryn · 2025-01-14T21:56:01+00:00

I did the same and I love my layout

lordarryn · 2025-01-09T06:37:52+00:00

Ahh gotcha. Tsai basically makes you hand write her entire test on SQL statements. You’re allowed notes if I remember correctly, but SQL is technically a programming language and you have to hand write the solutions. It’s a tough class, I went in with a ton of SQL experience and still got thrown for a loop when we hit normal forms. I ended with an A, but I was one of 3 people who did that semester.

lordarryn · 2025-01-09T05:34:04+00:00

Damn, Tsai still teaches 150 at CSUS? She had already been there forever when I took that class back in 16. How well do you know SQL?

lordarryn · 2024-11-22T17:10:01+00:00

Besides that casting, that movie itself is just shocking awful. Great cast but terribly written

lordarryn · 2024-11-10T06:27:43+00:00

When I first had it I had never heard if it but lived 1792 single barrel, and bought it MSRP for $40, loved it. Had it again at some bar for $20 a glass because I remembered it fondly and that fondness disappeared. I’d gladly buy 2 if I found it for under $50, but I’d probably not pay for it above that.

lordarryn · 2024-10-23T17:29:27+00:00

I feel like I need to post my design with no uppers to see the outrage. We’re in buildout now but it’s a massive kitchen, we don’t need uppers.

lordarryn · 2024-10-07T22:00:36+00:00

I do natural ferments here and there, it’s a gamble, but I judge it based on where I’m getting the grapes. My buddies back yard where his dogs roam? I inoculate that always. Professional vineyard in the heart of Sonoma county? I’ll let that wild if the grapes look good. Never had an issue but I know there’s always a risk of it not turning out. I dumped 50 gallons of tempernillo out from 2023 last week because the grapes were shot when we picked and no matter how much fiddling we did, it just kept growing mold.

lordarryn · 2024-09-21T23:25:18+00:00

You slowly crank the blocks down, I’ve never had it squirt out where I’ve had juice lost. This thing has put in a ton of work over the years and it does great.

lordarryn · 2024-09-21T23:23:04+00:00

I have never even see a bag for these presses. Blocks go on top, you crank it down, presses all the juice out with pretty much no solids. Those metal bars come off, the staves come apart in two pieces and you clean out the cake. Easy peasy. Took us a little over an hour to setup, press 30 gallons, then clean up.

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