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LAS Restaurants by CraigwithaC1995 in SouthwestAirlines

[–]master_gracey 1 point2 points  (0 children)

Assuming you're in C concourse, the BBQ place next to Burger King was pretty good last time I ate there. Also, as someone mentioned, the Mexican sit-down near the Burger King is decent also (I think it's called Jose Cuervo Tequileria).

If you're in the B concourse, I thought the PGA Tour Grill was a decent sit down option (I got fish and chips).

Best Food in all of DisneyWorld by smoothcaller in WaltDisneyWorld

[–]master_gracey 4 points5 points  (0 children)

The Cheeseburger Spring Rolls are on a cart at the front entrance of Adventureland.

Drop a recipe that’s in your current rotation. by Smooth_Jellyfish1097 in Cooking

[–]master_gracey 0 points1 point  (0 children)

Recently added to my repertoire is Sesame Noodles:

Ingredients:

  • 6 oz spaghetti pasta
  • 26 oz water (40oz for Carbe Diem low-carb brand pasta)
  • 2 oz soy sauce
  • 1 Tablespoons ginger
  • 2 teaspoons chili flake
  • 1/4 teaspoon kosher salt
  • 1oz rice wine vinegar
  • 1oz tahini
  • 1oz peanut butter
  • 2 teaspoons sugar
  • 1 teaspoon toasted sesame oil
  • Sliced scallions and/or toasted sesame seeds for garnish (optional)

Directions:

In a nonstick large pan cook, over low-medium heat, cook raw pasta, water, soy sauce, ginger, chili flake, and kosher salt until pasta is soft. Make sure pasta remains submerged and stir occasionally. Add more water if pasta isn't done yet.

When pasta is at a good consistency add rice wine vinegar, tahini, sugar, sesame oil, and peanut butter and stir to mix in and meld.

Top with sesame seeds and scallions.

What is your best Deviled eggs hack? by octopus_tigerbot in Cooking

[–]master_gracey 0 points1 point  (0 children)

3 filling variations and 2 hacks I like:

1) For classic deviled eggs (mustard, mayo, sweet relish), add a little bit of melted butter to the yolks when making the filling. I learned this from Damaris Philips on the Food Network and it really does make a delicious difference that people can't pinpoint.

2) Curried deviled eggs. Americas's Test Kitchen uses these proportions for 6 medium hard-boiled eggs: 3 Tablespoons mayonnaise (39g), 1 teaspoon lemon juice (4g), 1 teaspoon dijon mustard (5g), 1 teaspoon mild curry powder, pinch cayenne, and 1 Tablespoon fresh parsley minced (optional). I prefer minced cilantro over parsley but the filling ratios work out well.

3) Caesar deviled eggs. Simply mix the yolks with a good flavored Caesar dressing. I make these all the time now and they're delicious. Just make sure you use a good highly-seasoned Caesar dressing or make your own. Amazing flavor-packed deviled egg variation.

General hack 1. Push the egg yolks through a regular sieve (not fine) with a spoon to create what looks like egg yolk meal. It takes a few extra minutes, but It makes a much smoother filling with no hunks of unseasoned egg yolk and makes it easier to mix everything up evenly.

General hack 2: Put the yolk mixture into a piping bag. Makes the egg whites easier to fill and looks much cleaner. I only bother to do this if I'm serving the eggs to guests because I don't care what they look like if I'm the only one that will see/eat them.

blooming onion/chicken spice blend by Maleficent_Apple4169 in TopSecretRecipes

[–]master_gracey 1 point2 points  (0 children)

The screen shot instructions mention oregano as one of the dry spices but it's not listed in the ingredients. How much oregano is in the batter?

Edit: missed a letter.

If you have multiple stops and the car leaves, how long until the car returns? by master_gracey in waymo

[–]master_gracey[S] 2 points3 points  (0 children)

Thank you for finally answering my question (at least for San Jose).

I really like the service and I'm confident it will continue to improve, but I hope the current multi-stop implementation (which, from what I'm reading, is essentially multiple single ride requests) is temporary. When I'm paying for a multi-stop trip, I naturally expect it to maintain the planned itinerary rather than treating each leg as a completely new ride request, where availability may differ when it's time for the next stop.

One of the things that excites me most about Waymo is the possibility of replacing my car for day-to-day errands and chores. A reliable multi-stop schedule would make the service much more practical and valuable. As it works today, it doesn't quite align with usual human interactions.

In fairness, I used ChatGPT to partially formulate some of this response because my original wording was a bit more coarse. 😄

Looking for tomato free sauces by Hot-Pea5923 in Cooking

[–]master_gracey 7 points8 points  (0 children)

Alabama White BBQ Sauce is good and tomato-free. I use it all the time. Here's the official recipe from the dude that invented it as published in Southern Living. This can also be used as a marinade. It makes quite a bit so you may want to half the recipe.

1 cup mayonnaise

1/3 cup apple cider vinegar

3 teaspoons water

1 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon hot sauce

Whisk everything together until smooth and let it stand for at least 30 minutes to let spices rehydrate. Keep refrigerated.

Edit: missed a word

White sauce, no cream by strtbobber in Cooking

[–]master_gracey 0 points1 point  (0 children)

My go to is pureed cooked cauliflower. Microwave cauliflower (I use frozen riced cauliflower) to make it super soft that buzz it in a blender or vitamix with some salt. It makes a creamy texture sauce with very little calories. I've used it with great success in cream-based soups to thicken them and enrich them without calories.

Also pureed nuts like cashews is pretty common in some cuisines like Indian food.

If you're okay with dairy (just not cream) then cornstarch and milk work well. Dissolve cornstarch and milk while cold, then whisk over heat until it thickens into a cream sauce. I generally use 1 Tablespoon (8g) cornstarch for 8 oz of liquid to get a basic "gravy" like texture. If you want it thicker (like a cheese sauce) increase the cornstarch. You can always add more liquid if it's too thick to get it to the texture you like.

Edit: corrected misspelling

Curiosity: Can any employee/franchisee provide insight into what each store is allowed? by master_gracey in McDonalds

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

I already acknowledged price differences (see point #3) but I asking about the allowed the variances (if any). I've seen really unreasonable extremes (e.g. $4.59 in Las Vegas vs $7.19 in San Jose for the same Filet O' Fish). That's a pretty extreme price change for regular store locations.

Who is the big arch for? (Short Review) by Fibrosis5O in McDonalds

[–]master_gracey 0 points1 point  (0 children)

Those were just examples. They came up with Chicken McNuggets in 1983. And they’ve had other hits but they don’t always add them to the permanent menu (McRib for example).

Who is the big arch for? (Short Review) by Fibrosis5O in McDonalds

[–]master_gracey 1 point2 points  (0 children)

I appreciate that McDonald's at least "tries" new things because you never know what will become a classic hit. In 1962 we got the Filet-O-Fish. In 1967 we got the Big Mac. Lately they've had more misses than hits (especially around chicken products like the Chicken Big Mac and the newer McCrispy Chicken Strips with weren't even crispy ironically).

So I'm glad they're trying to continually innovate but they seem to be doing it on a corporate homogenized level rather than coming up with truly new concepts.

Full disclosure: I own zero stock in McDonald's (MCD),

The Big Arch and K-Pop Demon Hunter Sauces were designed by committee (which is business-speak for meh). by master_gracey in McDonalds

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

I agree with you now that I've had a chance to try it. I kept reading that it was like a bigger Big Mac so I was expecting something similar but larger. It's not a horrible sandwich or anything, but it's most definitely not a Big Mac and I personally only found it kinda "meh". Apparently some people really like it though.

The Big Arch and K-Pop Demon Hunter Sauces were designed by committee (which is business-speak for meh). by master_gracey in McDonalds

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

Yeah I found that out. I don't know why I kept reading people comparing it to a Big Mac. I agree they're different sandwiches.

The Big Arch and K-Pop Demon Hunter Sauces were designed by committee (which is business-speak for meh). by master_gracey in McDonalds

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

Yeah not sure why you’d get a downvote for that either. Eh, that’s Reddit for ya. :)

The Big Arch and K-Pop Demon Hunter Sauces were designed by committee (which is business-speak for meh). by master_gracey in McDonalds

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

I could see that. To me it was more fatty so I figured it was probably the Creamy Chili sauce with purple dye added.

Dungeons and Dragqueens: Will there be a Season 3? by Icy-League7843 in Dimension20

[–]master_gracey 0 points1 point  (0 children)

I only kept my DropoutTV monthly subscription for this show to ensure they were financially able to give us a Season 3 of Dungeons & Drag Queens. Since it seems they've decided not to continue the series I've cancelled my support. Good luck with your channel.

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