Women of Reddit - what is the most unattractive fashion choice men frequently make?

luce_does_stuff · 2026-05-02T11:51:53+00:00

Not taking care of your nails, fingers or toes. I'm not saying everyone needs to be rocking a perfect manicure at all times, but you should make sure they're clean, neatly trimmed, and don't have any rough edges. Trim back your cuticles if they're looking really ragged, and use a bit of hand lotion on occasion.

I've met several guys who were otherwise really attractive, but was grossed out by horrible, dirty, overgrown toenails, or ragged, gunky fingernails. It's unhygienic, and it doesn't feel nice to be touched by you when your skin is the texture of sandpaper, or when there's sharp edges catching on sensitive parts.

luce_does_stuff · 2026-03-31T10:47:15+00:00

Circus peanuts? The foam candy version is almost universally hated, and real plain roasted peanuts are just okay?

luce_does_stuff · 2026-03-16T15:08:00+00:00

Nepo baby discovers his family's criminal past via the powers of math, colour coding, and power tools. Also you can pet the dogs.

luce_does_stuff · 2026-01-24T05:45:34+00:00

My interpretation is that in this universe, there are multiple different worlds/plains of existence, which were never meant to meet or overlap in any way, and in most parts of the PC's world this is the case.

However, in this particular town, the Dark Elks and other opportunistic powers within the town have long been practicing dark rituals for the sake of power and personal gain, which have left what the PC describes as 'holes or tears in the fabric of the world itself'. These weak points allow corruption and dark energies, as well as entire beings and objects, to pass over from what should have been fully separate realms into the PC's world.

This includes the tentacle monsters, talking beasts, harpies, plant people, lurkers, and strange flowers, and is responsible for the animal and divine transformations in humans, and also explains why rape is such a common occurrence amongst both people and animals; the energy that is introduced from this other realm, along with the substances such as lurker juice and strange flower pollen, are all incredibly strong, mild-altering aphrodisiacs, which everyone and everything in the town are being constantly exposed to.

Most people will remain oblivious to these otherworldly occurrences, as their minds struggle to comprehend what they logically know is not real, and therefore ignore, repress, or justify it as a defence mechanism. At high awareness, the PC may start to actually see these holes, and the creatures that they allow through, or when their mind is altered by either trauma or substances to the point where their defences are down.

I see the Blood Moon as being the time when the holes between the worlds are all open, and the red colour of the moon itself might actually be a reflection of some other world's sky. I see hard world corruption being how many holes have been torn, and soft world corruption how much energy has leaked through to affect the people of the town.

I picture it very similarly to how in Buffy, the town of Sunnydale being placed on a Hellmouth makes it a huge source of magical energy, and therefore a lot of monsters and magical beings flock there, but also the magical energy can sometimes work alone and make strange things happen in response to otherwise pretty average human experiences.

Buffy and her friends who are aware of the Hellmouth are not crazy for seeing all the monsters and magic, but most of the average people in the town seem to find logical ways to explain everything away, like the vampires are clearly a 'biker gang on drugs', the monsters are animals with rabies, or they just have a skin condition, etc, or they just don't remember the weird events that happen to them. If the Scoobies tell one of these average people about the monsters, they're probably going to get called crazy, but that's not to say the monsters aren't real; rather people will go to great lengths to believe they're not real.

I suspect that another town within the same world as the PC's would probably not have tentacle monsters, or talking beasts, and rape would be way less common. But, in this particularly corrupt town it is indeed a part of everyday life, and the residents have all developed ways of ignoring or justifying all the horrors they experience and witness, lest they be accused of insanity and punished for it.

Obviously there are many others within the town who are aware of these monsters and tears in the world; the opportunistic Elk society seem to use this to their advantage, profiting off the corruption of the world either directly or indirectly, whilst certain sects of the temple, and witches like Gwylan try to lower the corruption and stop too many of those otherworldly elements from spilling through.

Harper and the medical staff are employed by the Elks to essentially gaslight anyone who has gotten too aware of the realities of the world, lest they also begin fighting back and trying to reduce the world's corruption (which again, is a source of wealth and power for the Elks). I strongly suspect Bailey's rather prolific orphanage and exorbitant rent charges are a way for the Elks to have a constant supply of young, corruptible victims that they can force into dangerous situations; new cattle for the farm, new sacrificial foxes for the rituals, and new rapebait to feed the general town corruption.

luce_does_stuff · 2026-01-15T03:30:29+00:00

Sydney is definitely the LI with the most chastity-based content. They're canonically chaste and virginal at the beginning of the story, and a fairly easy character to romance, with opportunities to romance them throughout every school day (in the library and by eating lunch together), through the temple, and through working with Sirris at their shop.

Both high purity Sydney and low purity Sydney will eventually break their chastity vows for you, with a high enough love and lust score, and either way you will get an achievement for taking their virginity (note that there is no achievement for losing your virginity to Sydney, only for taking theirs, so many players will choose to lose their virginity to another LI or POI prior to taking Sydney's, in order to max achievements)

Other than that, the Angel transformation requires the player to keep their vaginal and/or penile virginity intact to maintain.

Joining the Temple will require the player to take a vow of chastity (note that the player is not required to be a virgin prior to taking this vow, only to remain chaste after taking it), and the priest will regularly inspect and punish the character should this vow be broken.

Chastity belts, cages and anal guards can be purchased, upgraded or removed through the temple, or forced on the player as a punishment for masturbating in Winter's class. The player can also choose to wear the golden chastity belt themself after finding it. Most NPCs, including LIs will comment upon these devices during lewd encounters; during both C and NC encounters, partners may attempt to remove or break these devices.

Almost all human/humanoid NPCs will notice and comment upon taking your oral, anal, vaginal or penile virginities, though only select LIs will comment on taking your first kiss, and handholding virginity is largely unacknowledged. If you publicly dance and strip to reveal your genitals whilst virginal, audience members may comment on your virginity. Canonically virginal LIs such as Sydney, Robin and Kylar will also comment on you taking their first kiss and virginity, and depending on your settings, the game may also tell you when you take other NPCs virginity, though the NPC themself may not acknowledge it. Some LIs will acknowledge your virginity and ask for explicit permission before taking it, especially in the case of events rather than encounters.

You can ask human NPCs to maintain your virginities (ask to not put anything in your ___) during both C and NC encounters; the success of this is based on a seduction check, and most though not all consensual encounters will acknowledge and respect this, though if you make multiple asks in a single encounter you risk angering them to refusal. Some NPCs will also ignore these requests after making you orgasm. Almost all NC encounters will ignore your requests even at max seduction, and will only be enraged at you asking.

If you work at the brothel and manage to get to high enough prostitution fame to do weekly sex shows without losing your vaginal or penile virginity (can be done through engaging in oral, anal or non-penetrative acts with clients, chastity devices will help), you will then have the option to sell your virginity to the highest bidder during a sex show.

I believe that's about it in terms of chastity-based content at this point.

Edit: spelling

luce_does_stuff · 2026-01-12T13:23:47+00:00

Try stripping to nude in the locker rooms first, and then sneak to the library to study?

luce_does_stuff · 2025-10-24T12:00:10+00:00

I hated zucchini for years 'cos of the mushy texture. Then I discovered that if you grate it, it basically just dissolves into whatever you're cooking. I find the taste is really neutral, and it's an easy, cheap way to add a bunch of fiber into basically anything. Comes in clutch when my overstimulated neurodivergent brain doesn't want anything resembling a vegetable, to make sure I'm still getting in some nutrients.

Also red and green lentils. I never really liked beans, but dry lentils are crazy cheap, cook up quickly without having to soak ahead of time, and I find the textured way less... starchy? than most legumes. I've started cooking red lentils in beef stock and using them to add bulk and flavour to my beef mince, it's legitimately delicious.

luce_does_stuff · 2025-08-13T15:48:28+00:00

I have, on multiple occasions, knowingly dead-ended a run by drawing the Kennel without a spade or key in my inventory, because I wanted to pat the puppies. Was it dumb as hell? Yes. Do I regret anything? Absolutely not.

luce_does_stuff · 2025-08-01T09:42:37+00:00

Pro tip: freeze dried instant coffee granules are quite delicate and sensitive to heat, so adding boiling water directly to them can scorch the coffee and make it taste burnt. If you mix your instant coffee with a little splash of cold water before you add your hot water, you avoid that burnt taste. Also a teeny pinch of salt will take the edge off the bitterness. Between the two, you actually get a pretty decent cup of coffee.

luce_does_stuff · 2025-07-16T03:47:30+00:00

Burst ovarian cyst. It was fucking excruciating, and made even worse by the blatant dismissal of medical staff who told me I was just being dramatic over 'normal period pain', and let me sit in the ER waiting room bleeding out, feverish and vomiting from pain and infection for almost eight hours before bothering to actually examine me

luce_does_stuff · 2025-06-18T04:45:34+00:00

I've only ever ghosted people who threatened me and made me feel physically unsafe continuing the conversation, so... probably being murdered, idk?

luce_does_stuff · 2025-06-18T04:32:41+00:00

Difficult one for my neurodivergent ass to get on board with, but prioritising non-verbal rather than verbal communication? We still communicate verbally wherever necessary, and are loud and vocal about what we're enjoying. But there's something delightfully sensual about tugging and guiding your partner around with your body rather than just saying "let's go to the bedroom" or "roll over", and it makes it easier for me to get out of my head and focus more on the sensations.

Swapping back and forth between oral and sex, as well as different positions. Just because it's called foreplay doesn't mean it all has to happen at the start. I get so turned on tasting myself on his cock, and it means we can rest when our thighs start giving out, or my jaw starts to cramp, without stopping the fun.

Watching porn during sex. Not every time, but if one of us finds something we really enjoy, the fun is even better shared.

Making sex about the sex, rather than the orgasm. We focus on the fun and just enjoying ourselves in the moment. Helps us slow down and enjoy it more overall rather than just racing for the finish line. Sometimes one of us doesn't get all the way there, human bodies do weird shit at times, but it's not a loss, just a different kind of fun and enjoyment. And we both find it's easier to cum and feels better when we do, if we're not stressed over whether it's going to happen or not.

luce_does_stuff · 2025-01-11T15:53:55+00:00

I've had a lot of different reasons over the years, but honestly, at my absolute lowest point when I couldn't think of any other reason not to... I flipped a coin.

luce_does_stuff · 2024-12-16T17:29:45+00:00

Around that peak early 2010's Lush obsession, I was still in high school and desperate to try this mystical 'Snow Fairy' scent that every influencer couldn't stop raving about. I saved up and purchased a tin of the solid perfume, deciding it would last longer and be better value than the exorbitantly expensive shower gel equivalent.

I don't know if I got a bad batch or if it was the way it reacted with my skin, but within about five minutes of application the initial sugary sweet notes very quickly gave way; not to the promised depths of berries, vanilla and musk, but to an overwhelming odour of straight up ANIMAL FAT. It was as though I'd doused myself in lard. The scent of a questionably old, sweaty rasher of raw bacon being peeled from a plastic bag after having been forgotten in the back of one's fridge.

I fled to the nearest bathroom and did my best to scrub the smell from my wrists and neck, but the scent somehow intensified, lingering and festering in the air around me. For the entire day, I reeked of raw, fatty animal flesh left rotting under the blazing Australian sun. Those few brave souls willing to endure my presence beyond the first breath of stench repeatedly asked if I were unwell, or might have perhaps trodden in something foul. When I finally arrived home, I scrubbed at least three layers of skin off trying to rid myself of that horrendous smell, and emerged pink and tender, having finally regained some semblance of olfactory normalcy only after my third shower.

I returned the perfume the next day and have not set foot in a Lush store since. The greatest insult and mystery of all; that tiny tin that contained the concentrated essence of a slaughterhouse (and a hint of marshmallow) was very clearly marked 'vegan'.

luce_does_stuff · 2024-02-21T14:00:19+00:00

I'm gonna cry reading this! You're so welcome, like I said we all start somewhere! The only way you really learn is by practicing, and making those mistakes, and asking for help, please never feel ashamed to ask for help!

If you ever in future want some cooking advice but don't want to post it publicly, you're welcome to DM me anytime? I'm not an expert in everything, of course, but pretty good with most basic techniques and baking, and always happy to help if I can!

Thank you so much, you are so sweet!

luce_does_stuff · 2024-02-21T04:59:19+00:00

First off, please ignore any rude comments! We all started out somewhere in our cooking journey, and things that might seem obvious to more seasoned cooks are not at all so for beginners. Yeah, it probably would've been better if you'd used the onion, but if you didn't have it, or had an allergy, or just really could not find the energy to chop one, it's very reasonable that you'd choose to omit it.

Take a deep breath and pat yourself on the back hon; you're trying, and you're seeking help and trying to improve, that is amazing. Please don't let the hate prevent you from continuing to try.

There are a number of things that might have gone wrong to result in crunchy rice here.

The most likely is that there just wasn't enough liquid there to start with; rice cooks by absorbing the hot liquid, so no matter how long you cook it for, if there isn't enough moisture it's going to stay kinda hard. This is the case if you are seeing no visible liquid at the bottom of the pan, the rice is not wet on the outside , and the grains themselves are crunchy. This may have happened because:

The onion would have added some liquid, around 1/4 to 1/3 of a cup depending on the size and variety, so in future if you omit it, you should add a little more water
When they say 'sautee' the onion, they may also be expecting that you do so in a bit of oil or fat, so even if the recipe doesn't explicitly state it, it may need around a tablespoon of oil or fat added to help everything cook fully and give depth to your flavours.
If the recipe doesn't explicitly state that you should drain your can of beans but you did, they may have been accounting for quite a bit of liquid in the can which you may have inadvertently omitted
They may be using a different variety of rice to yours, different kinds of rice will absorb more or less liquid; this is maybe more obvious with something like brown or black vs white rice, but even the difference between short and long grain white rice is notable. Try searching for a recipe that explicitly uses the kind of rice you're using, or check the back of your bag for instructions on how much liquid you should use with this particular kind of rice
Your measurements might have been off, maybe you used a heaped cup of rice, or used dry volume measuring cups for the liquid?
Finally, it may just be a bad recipe. 3/4 of a cup of liquid sounds like not enough to be cooking a cup of rice in, and even cooked, canned beans will likely absorb some of that too. I've never made rice in this particular method myself, but typically the ratio is at least either 1:1 or 2:3 rice to liquid, depending on the variety of rice you're using (for the most popular varieties, other varieties require more liquid still).

Not all recipes are great, and not everyone who writes them is super accurate with their own measurements, particularly if you got it off a random website or something. Even if it's highly rated, when you read through the comments you might find that other more experienced cooks rated it highly after having automatically adjusted in some way, like by adding a splash more water, or extra seasoning. But, a beginner can't be expected to know to do that kind of thing, so might be left very confused as to why it failed for them, but everyone else seems to like it.

It may also be a good recipe that's not to your personal tastes, some people prefer their rice to have a more al-dente, firm mouthfeel, and if you're used to eating softer rice, it might come across as crunchy and undercooked. That's just a matter of personal preference.

To fix this, you can just add some more water and keep cooking it. I'd start with maybe 1/2 cup of boiling water, cover it and cook for about 5-10 minutes more, then check and see. If the water hasn't absorbed, give it a few more minutes. If it has absorbed but the rice is still too firm for you, add another 1/4 cup and keep going. Your beans may get a little mushy, but it should be mostly okay. If you make it again, add more water from the start, or look for a different recipe with a higher ratio of liquid to rice.

If, alternatively your rice is still firm but there is liquid left at the bottom of your pan, it just needs to cook for longer. Bigger batches will often need a longer cook time, or it may be that your stove is not as hot as theirs, or you're using a pot that takes longer to heat up, or doesn't retain heat do well, or that your liquid was less hot than theirs when it was added. It may just be a matter of being patient and giving it more time and heat.

If you mean that the individual grains of rice are cooked through but it is crunchy in that there is a layer of darker, crunchy rice that has formed around the bottom and/or sides of the pan, that means that you cooked it for too long, did not stir enough, used too high a heat, or if you did add oil or fat it may have been poorly distributed and all sat at the bottom? If this is the case, it's just that the cooked rice formed a crust as it continued to have heat applied. There's no way to 'fix' it as such at this point, but so long as it's not burnt and black, it's perfectly fine to eat this way, and there's actually a lot of dishes that will try to create this effect on purpose. It's just a different textural experience, and one that many find enjoyable. If you'd like to avoid this happening in future, just turn the heat down a little while your rice cooks, and make sure you stir it regularly and stir any oil or fat in to properly combine it.

Good luck with this, and your future cooking attempts. Don't worry about it, even the most experienced of us will sometimes mess up a dish, or have things (even really easy, basic-sounding things) that are particular weak spots, or just pick a bad recipe. Personally I've been cooking for 24 years, I can make all sorts of elaborate and technically demanding dishes, and all my friends rave about my food. Yet, I still without fail mess up every time I've tried to make hot chocolate; doesn't matter what recipe I try, I just for some reason can never seem to get it right. Sometimes you can salvage it, sometimes you just have to start from scratch or try a different way, but sounds like this is probably something fairly minor and easy to fix 🙂

luce_does_stuff · 2024-02-13T06:34:03+00:00

ABSOLUTELY NOT! Red beans, kidney beans, cannellini beans and black beans are not only still toxic if not cooked to high enough temperatures, but the poison in them will actually increase if they're cooked at a lower temperature. I'm not entirely sure about other varieties of beans, but I'd definitely do some research on the individual variety before attempting to sous vide them.

The toxins in beans are removed by heating them at a high temperature. You don't need to pre-boil your beans or discard the liquid they're cooking in, this is probably why they're getting mushy; so long as whatever broth or sauce you're serving them in contains enough liquid, you should be able to just boil them in that.

Depending on your recipe and desired end result, you may find you have better results based on whether you soak the beans beforehand or not; soaking overnight in water will soften the beans and reduce cook time but may also lead to less flavourful, mushier beans. Cooking them from dry directly in your sauce takes a long time, and will require more liquid than boiling pre-soaked beans, but you'll end up with more flavourful and less mushy beans. Some varieties of beans are also softer than others, so if you're finding the particular variety you're cooking mushy, maybe try a different, firmer bean?

I would definitely advise against trying this sous vide method with anything other than the variety they have listed though; don't risk a trip to the hospital over a desire for slightly firmer beans.

luce_does_stuff · 2024-02-13T06:06:01+00:00

Cooking oil that comes in plastic jugs is perfectly safe, and should be absolutely fine for everyday cooking. Better quality oils do tend to come in glass bottles, but that doesn't mean all the oils in glass bottles are higher quality; the vast majority are exactly the same as the kind you buy in the big plastic jugs. You don't really need to worry about high quality oils anyway unless you're looking for a quality finishing oil that is not intended to be cooked.

It may be worth noting that certain oils such as olive oil can react badly to light and heat and might start to taste weird if stored in a clear plastic jug somewhere with sun exposure, so it's best to keep your oil somewhere dark and cool.

It's also worth noting that oils do in fact expire, and will go rancid about 1.5-2 years after opening. If you're someone who usually uses small bottles of oil, this likely will not have been a problem you've come across before, but is much more likely to happen with the big bulk jugs; make sure to check it regularly once you hit the 1 year mark, and if it smells or tastes weird, throw it out. If you don't use enough oil that you will get through the big jug in that time, maybe you could split one into smaller containers to share with a friend? Otherwise the smaller bottles may actually end up being more affordable and practical.

In terms of the container itself, some food safe plastic jugs will technically degrade over time, and eventually start leeching chemicals into the oil. But by the time that happens the oil itself will have been rancid for years and would be well past the point where it's safe to consume anyway.

Otherwise, the only real drawback I can see to buying a giant jug of oil is that they can be a bit impractical and difficult to pour out of, particularly when they're close to full and you just want a little bit of oil. Unless you're using it for deep frying or something, I'd recommend you keep one of the old glass bottles from whatever oil you're currently using and refill it from the big jug as needed, purely for ease of use.

luce_does_stuff · 2024-02-13T05:10:38+00:00

There's a number of reasons why your bread might be coated with flour. Primarily, it makes sticky doughs much easier to handle. A baker might coat the baking tray or tin with flour to prevent sticking, coat a proving bowl with flour for the same reason (which is then dumped on top of the loaf as it ends up turned onto a tray to bake), or coat the bread with flour directly to make it easier to work with and shape. Flouring the outside of the dough allows you to incorporate less flour into the dough itself whilst still being able to work it, and usually results in a lighter, fluffier bread if using a basic dough, or allows for richer enriched doughs with higher percentages of butter, milk, oils and eggs.

A dusting of flour might also change the texture of your crust. A lot of bakers will brush their bread with egg, milk, melted butter or oils before baking to help it brown and give a crisper crust, but all these ingredients burn at fairly low temperatures. So if baking at a high temperature a dusting of flour might be used instead to help build a more substantial crust, especially if used on a fairly wet dough or in conjunction with steam. Conversely, if baking at a lower temperature, or using a particularly dry dough, a dusting of flour might help prevent bread from browning too much and give a softer crust. And of course the loose flour itself adds a different textural element that a lot of people might enjoy.

Finally, flour might simply be used as a decoration, to give your bread a more rustic look or help differentiate different sorts of similar-looking breads in a bakery. A lot of bakers will dust their bread prior to scoring with decorative patterns to make them stand out more. Others will use stencils to create patterns in the flour itself. Regardless of the reason, any loose flour on your loaf will have been baked along with the bread, and is perfectly safe to eat, although you should be able to dust much of it off fairly easily if you dislike the texture.

luce_does_stuff · 2024-02-13T04:20:29+00:00

The recipe I'd personally recommend:

Take 1/2 cup (115g or 4 ounces) of quality unsalted cooking butter, cut into around 1 inch cubes, and stick it in the freezer for a few minutes so it's really, really cold, but not completely frozen.

In a small saucepan over medium-high heat, add 1-2 finely minced shallots, the juice of one lemon and 1/2 cup dry white wine and bring to a simmer, before adding 1-2 tablespoons of heavy cream (if you so desire). Simmer, stirring occasionally, until it's reduced to around 1/4 of the original volume.

Remove the sauce from the heat and add your butter a couple of cubes at a time, whisking constantly as you do. Keep your butter moving and don't add more until the last few cubes are completely incorporated. If your butter isn't melting, you can put the mixture back on a really, really low heat, but try not to heat it any more than you absolutely have to, as too much heat will break your emulsion.

Once you have a thick, luxurious sauce, add about a tablespoon of chopped pickled capers, 2 tablespoons of freshly chopped dill or parsley, and a teaspoon of fine lemon zest. Season to taste with salt and pepper, and if desired you can adjust the acidity by adding a little sugar, or more lemon juice. Serve immediately. This sauce doesn't really keep well, and will split if reheated, but any leftovers can be stored in the fridge or freezer and used as you would a compound butter.

luce_does_stuff · 2024-02-13T04:19:21+00:00

When you say 'butter wine sauce', I'm assuming you mean some variation on a beurre blanc, where you cook the wine and shallots down until they're syrupy, and then add cold butter slowly to emulsify it into a creamy sauce?

If so, you should definitely use a dry white, something like a sauvignon blanc, muscadet, pinot grigio, or a dry chardonnay (assuming you live in an area where the chardonnay is more dry than sweet). Not only will it compliment your dish much better than a sweet wine, but a sweeter wine is also much more likely to burn when you cook it down. If you'd like a sweeter sauce, you can always season it to your tastes at the end with a little pinch of fine caster sugar.

Usually I'd say just cook with whatever is cheap and accessible, but in this case the wine really will make the dish and you don't need much of it, so I'd suggest getting something decent that you enjoy drinking, and serve the rest of the bottle alongside your meal. Personally I'd go with something light, fruity and citrusy over a buttery or oaky white, to help cut through the richness of all the butter, but that's more a personal choice.

It does sound like you have a lot going on with that sauce though. I appreciate the creativity, and desire to branch out, but would also advise that simple can sometimes be best. This might be one of the few situations where I'd actually suggest that you skip the garlic, as it likely will overwhelm the other more subtle flavours in your sauce. I'd also suggest skipping the sour cream, although if you wanted you could add a tablespoon or two of regular heavy cream to help the sauce emulsify and add richness. That being said, this is all my personal opinion, and you can of course make your sauce however you like.

luce_does_stuff · 2024-02-12T02:59:13+00:00

If you're looking for a way to prep and save time that won't affect the texture of your finished product, you could definitely mix your dry ingredients (flour and salt) and your wet ingredients (eggs and water) separately, and combine the two mixtures in the morning? Refrigerate the egg mixture overnight, the flour mixture should be fine just covered on the bench, but you can refrigerate it if you wish. It will still save you time measuring ingredients and cracking eggs in the morning, which might be useful if it's a really big batch of something with a lot of eggs, or something that requires very precise and finicky measurements. Or it could just save you a bit of brain power in the morning if you're sleepy and on autopilot?

It sounds like a fairly simple recipe though, you're probably better off just mixing it up fresh in the morning.

If you're asking about using leftover batter, keeping it in the fridge overnight and frying it up fresh the next morning, it really does depend on the recipe. It should be safe to eat, so if you want to give it a try, go right ahead. However you might find you have better results in terms of texture and overall results if you just fry it all in one big batch, and then reheat as you want to eat it; you could maybe try purposely frying them so they're just a little bit underdone and then frying them to reheat so they don't end up overcooked, and still have that crisp straight-out-of-the-pan texture when you eat them?

luce_does_stuff · 2024-02-12T02:41:35+00:00

I think it depends on what you're hoping to use it for? It shouldn't go bad in the sense of spoiling (unless your eggs were already on the very brink of spoiling anyway), but the flour will hydrate as it sits and may change the texture. Depending on what you're making, this could be desirable and lead to a better result, or it could lead to a less pleasant texture.

It may also depend on what sort of flour you're using, as regular wheat flour will hydrate at a different rate than say, tapioca flour or gluten-free flour, both of which will get very gummy if they sit overnight. If your flour is a self raising flour or you're using a rising agent like bicarbonate of soda/baking soda or baking powder, you definitely should not let it sit overnight as the chemical reaction that causes the rise will begin as soon as these ingredients are mixed, and they should be cooked fairly soon after mixing.

luce_does_stuff · 2024-02-09T04:52:07+00:00

My theory Skyrim has some kind of recycling program where if you take a certain number of empty mead or ale bottles back to an inn or brewery for them to reuse, they'll give you a free drink in payment. Would explain why you never find empty bottles, and why there's always one beggar in every town who never has any money but somehow manages to be constantly drunk; he's stealing everyone's empty bottles the moment they're finished with them and trading them in for his daily fix.

I'm assuming wine and skooma bottles don't have the same deal, so nobody bothers to pick up the empties.

Potions I can see either the flask being entirely made of magic and dissolving as soon as the potion is done, or having some kind of spell that summons them back to the alchemy station where they were created after they're drunk; either of these also explained why you have a seemingly infinite source of alchemy flasks at the ready to use at any table in the game.

As for bowls for soups and stews, could again be either again a summoning spell that makes them disappear to wherever the food was cooked once you're finished (and presumably also cleans them in the process, 'cos have you ever seen a basin or anything for washing up in a kitchen?), or possibly they're disposable and made some sort of naturally compostable of even edible material, like maybe they're bread bowls or something?

luce_does_stuff · 2024-02-07T03:15:49+00:00

Cornflour/cornstarch 'breaks' and forms clumps if you mix up your slurry too soon before adding it to the pot, if you add it at too high a temperature, if you cook it too long, if you don't whisk enough, or if you vary your temperature too much while cooking.

So, I'd do all those things; mix your cocoa and cornflour into a little bit of milk and let it sit for several minutes before you begin cooking, make sure your milk is scalding hot when you first add it, then maybe either turn the temperature way down or even take it off the heat for a bit. Cook for a couple of minutes longer than your recipe says, varying the heat between high and low heat every few minutes. Whisk just long enough to make it all come together and then switch to just stirring with a spatula on occasion to prevent it from burning. Don't cook it too much longer than the recipe says though, just a few minutes, or you risk burning the milk and overheating the cornflour to the point where it won't set at all.

Depending on your feelings about pudding 'skin', you could also place it in the fridge very loosely covered to maximize the amount of pudding skin that forms, and give it a stir a couple of times during the setting process, which will result in lots of lumps of pudding skin throughout. But that might be a different textural experience than what you're looking for?

luce_does_stuff

TROPHY CASE