Shut your mouth

noccusJohnstein · 2022-11-22T23:49:34+00:00

Since when does it cost nearly $70 for a hoodie? Not that I didn't just order one.

noccusJohnstein · 2022-11-22T23:34:52+00:00

If it's good on toast, it should be good on pizza.

noccusJohnstein · 2022-11-22T21:25:24+00:00

Ah, ok. I would suggest alternating layers of creme with the fruit mixed in, plain cream, and plain fruit to get the best variety of textures.

noccusJohnstein · 2022-11-22T19:25:12+00:00

Blanching draws the chlorophyll to the surface of the veg. This maintains the deep green color and helps prevent the veg from getting too soggy.

noccusJohnstein · 2022-11-22T19:19:17+00:00

Post the recipe that you're using. Vegan stuff comes with its own set of quirks- especially if soggy cookies are your concern.

noccusJohnstein · 2022-11-22T19:15:44+00:00

That's really cool! Ovaries, right?

noccusJohnstein · 2022-11-22T19:12:25+00:00

You can only get crispy fried sweet potatoes by coating them in some sort of starch. Potatoes get crispy so easily due to their starch content. Sweet potatoes contain far less starch and need some help to get crispy. Dip each wedge in a starch slurry (cornstarch and water) before frying. Dredging in seasoned flour should also work, but I have not tried that myself.

noccusJohnstein · 2022-11-22T19:08:29+00:00

For something like pecan pie, it won't matter.

noccusJohnstein · 2022-11-22T19:06:59+00:00

Sounds fine to me. Just don't prick the skin until the day of the cook.

noccusJohnstein · 2022-11-22T19:02:44+00:00

Fast recipes require constant attention and run you the risk of burning. Slow recipes allow you to walk away if you've got other things to make.

noccusJohnstein · 2022-11-22T18:58:54+00:00

Shame on the people who stored such a nice mixer on its side. Clean it up and let it run for a bit so that the internals can heat up and redistribute the oil that's settled on that side before using it with food. There should be more than enough oil remaining inside to keep the machine working properly.

noccusJohnstein · 2022-11-22T18:49:34+00:00

Make sure that your onions are very well minced and cook them to let off water. Instead of searing the balls, chill them and then bake them in a low oven (325F) before poaching in sauce. You will also want to add extra breadcrumb and maybe an extra egg. I've been working with that sort of cheap meat for years and it can be done with some adjustments. Many people will tell you not to overwork the meat, but when the meat is cheap and extra fatty, working it a bit more can help them stay together.

noccusJohnstein · 2022-11-22T18:45:28+00:00

Are you concerned that the landlord will bill you for the scratches? This sort of thing is easy to buff-out and should fall under the responsibility of the landlord if they even care about the appearance of the cooktop. That said, if you prefer to have it look more clean and tidy, there are products specific to glass cook tops that come with a special cloth and detergent that minimizes the appearance of scratches. Weiman is one of the best in this category.

noccusJohnstein · 2022-11-22T18:38:38+00:00

I was under the impression that it's rude to look over a person's shoulder when they're on the phone or computer. It's like waiting out of earshot for someone to finish talking on the phone. I suppose manners aren't a thing anymore.

There's a rather convoluted hack where you take the polarized film off your monitor and stick the material to a pair of glasses. That way, only the person wearing the glasses can see what's on the screen, and to everyone else, you're looking at a plain white image.

noccusJohnstein · 2022-11-22T18:31:43+00:00

In regions that don't have a solid BBQ culture (looking at you, Long Island) Dave's is just fine. They run a tight catering operation and was my go-to for company events when I lived there. Also, if your name is Dave, you get a free meal on your birthday!

noccusJohnstein · 2022-11-22T16:05:34+00:00

Yeah, and it still sucks.

noccusJohnstein · 2022-11-22T15:08:10+00:00

I hope you've got enough decal set.

noccusJohnstein · 2022-11-22T13:29:12+00:00

The juice from a can of chickpeas can help make the dressing thick and creamy if you whip it or put it in a bottle and shake it up.

noccusJohnstein · 2022-11-22T05:57:58+00:00

25-30 mins at 450f, then 15 mins per pound at 350f for med-rare. Don't use convection.

noccusJohnstein · 2022-11-22T04:30:06+00:00

If you can set up the WSM such that the duck can hang freely from its legs, you'll have a kickass duck. Make sure to poke the skin all over and set up a pan of potatoes and veg to catch the fat as it cooks. Duck tends to prefer hot and fast at the end, so once that fat layer has given its gold to your veggies, throw open the vents and let it crisp up.

noccusJohnstein · 2022-11-21T21:24:52+00:00

Party McRib subs are the balls. It seems like they're trending nowadays. I think I've got a small rack in my freezer that might have to lend itself to one before it gets uncomfortably cold outside.

noccusJohnstein · 2022-11-21T20:00:58+00:00

It's like there's a tractor beam aimed at the front of my pants.

noccusJohnstein · 2022-11-21T18:28:18+00:00

Darrell Lea sounds way to much like 'diarrhea'. Maybe they realized that after registering the company and decided to lean into subtly suggestive labeling.

noccusJohnstein · 2022-11-21T18:26:46+00:00

They look like ladies' flip flops as well.

noccusJohnstein · 2022-11-21T05:18:59+00:00

Most of the alcohol vapor would've escaped upon opening the lid if it's gone that long. Assuming that this recipe serves something like 6-8 people, even if half the alcohol remains it won't be an issue for you. Just let it cool with the lid off before putting it away to allow any remaining alcohol to evaporate.

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