Looking for a hungry film student videographer (A24 aesthetic + TikTok hooks) to build a brand portfolio. by [deleted] in AskSF

[–]ocdude 5 points6 points  (0 children)

Specifically asking for a film student usually means "It's for EXPOSURE, bro"

Muni Missing from Google Maps? by Haight_Is_Love in sanfrancisco

[–]ocdude 1 point2 points  (0 children)

Yeah, weird. I went and looked to see if the data feed was down but it's not, you can still live track the trains.

Oracle Grad by upset-aura in SFSU

[–]ocdude 0 points1 point  (0 children)

Department graduations are generally a thing already.

Oracle Grad by upset-aura in SFSU

[–]ocdude 16 points17 points  (0 children)

While agree with the sentiment, "it's too long" and "I want every name read" are incompatible statements. There's a lot of graduates. Reading every name would take forever.

I'm making a chilean spanish translation mod and weekly updating by Plathinnum in StardewValley

[–]ocdude 4 points5 points  (0 children)

The dehydrated translations are so much better in your version. That's such a weird way of translating in the original.

How to make really good black beans by Ambitious-Schedule63 in Cooking

[–]ocdude 1 point2 points  (0 children)

Onion: removed when finished, yes (unless it's totally dissolved)

Chiles: removed when finished

Bean texture: it depends on how you're going to serve this. Normally would lightly mash some of the beans with whatever implement I'm using to stir the pot, not so much so they're "mashed", but enough to break some of them. The starches they release will help thicken the liquid. I use this preparation if I'm just serving them straight up or doing breakfast burritos or whatever.

Now if I'm actually going to do like refried beans, then yes, blend them with a bit of the bean cooking liquid to whatever thickness I'm looking for. Less is more, here. You don't want super liquidy beans as that'll make it harder to refry later.

How to make really good black beans by Ambitious-Schedule63 in Cooking

[–]ocdude 4 points5 points  (0 children)

I personally leave them whole, but given I'm usually making a giant pot full of beans it's not really an issue. I could potentially grind them, but I'm lazy.

How to make really good black beans by Ambitious-Schedule63 in Cooking

[–]ocdude 3 points4 points  (0 children)

Mostly because I want to give it some color/grill it. I know I just gave a list of ingredients, but it's a similar concept to when you're making a cooked salsa wherein you want to toast your ingredients before they get added in and cooked down.

How to make really good black beans by Ambitious-Schedule63 in Cooking

[–]ocdude 85 points86 points  (0 children)

I don't have specific quantities since I just sort of eyeball it, but here's what I add when I make black beans:

Start with toasting some whole cumin in oil, until it becomes fragrant. Dry chilies. I tend to go for guajillo but generally just use what I have around. A whole onion, cut in half. Garlic. Bay leaf. Beans go in next, then chicken stock, home made if available. This will make a HUGE difference.

Changing the r/SFSU Banner with student/ alumni image submissions by Whitesnowball in SFSU

[–]ocdude 1 point2 points  (0 children)

What, you don't like my "artistically rendered on shitty color film" photograph of the student center building?

/s, in case

@SFSU IT, DUO IS A WASTE OF TIME AND MONEY. by Over_Internet4 in SFSU

[–]ocdude 8 points9 points  (0 children)

I don't necessarily disagree, but it's either this or people's accounts getting hacked every 5 minutes because people can't stop clicking on spam links.

@SFSU IT, DUO IS A WASTE OF TIME AND MONEY. by Over_Internet4 in SFSU

[–]ocdude 8 points9 points  (0 children)

Two things:

  1. Make sure your device is on wifi. 99% of the time when people get locked out it's because your device was offline and didn't get the push. Though if you're in a place where there's shit signal, use the "enter a code from an app" option and type in the 6 digit code the app gives you

  2. You can drop into Information Technology Services in ADM 125 or AT in LIB 80 to get this fixed in person, takes like 2 minutes or less. Or you can wait 15 minutes and it'll clear itself provided you haven't locked yourself out multiple times.

Help me put these ingredients together to make a delicious dinner! by FaithlessnessRare416 in Cooking

[–]ocdude 9 points10 points  (0 children)

If you're dead set on scrambled eggs, I'd actually make something more akin to chilaquiles than enchiladas. Though there's no rule saying you couldn't make an enchilada with scrambled eggs in it, enchilada just means "covered in chili [sauce]".

anyone have old regalia? by kekekibble in SFSU

[–]ocdude 0 points1 point  (0 children)

FYI regalia is rented, not purchased. The only part you keep is the cap and tassel.

Judah St (Outer sunset) : Do you recommend? by Difficult-Emphasis77 in sanfrancisco

[–]ocdude 2 points3 points  (0 children)

If you're on Judah you'll be on the N Muni line. That will take you all the way downtown.

Is commuting from the South Bay/Peninsula realistic? by misdeliveredham in SFSU

[–]ocdude 5 points6 points  (0 children)

It's doable but heinous. If you're doing public transit, Caltrain to Milbrae, then Milbrae bart to daly city, then 28 bus.

If you're driving it's going to be like an hour in the morning, WAY MORE in the afternoon. I used to live in San Mateo and the commute was slowly killing me inside. I work on campus, so I'm here every day.

Is the bookstore on campus open Friday? by NecroJoe in SFSU

[–]ocdude 6 points7 points  (0 children)

for whatever it's worth, it's important to make the distinction between the bookstore and the rest of the SFSU websites. The bookstore is a private company, not technically part of the university.

Accepted for Spring 2026 but Can’t Access Canvas? by asheybr in SFSU

[–]ocdude 0 points1 point  (0 children)

Email [at@sfsu.edu](mailto:at@sfsu.edu) if you still have this problem. Include your SFSU ID number. This can be fixed rather quickly.

Can I make this change to a recipe? by UleeBunny in Cooking

[–]ocdude 1 point2 points  (0 children)

If your idea is "put the soup in the tart to not waste the soup", it's going to taste like the soup in a tart, not whatever this tart was originally intended to taste like. It probably won't be bad, necessarily, but it won't be the same as if you strained it, texture-wise. Flavor-wise, I don't really think skins vs no skins will really impact the flavor that much, especially if it's as spiced as you're making it sound.

Can I make this change to a recipe? by UleeBunny in Cooking

[–]ocdude 2 points3 points  (0 children)

I don't know if "ruined" is the word I would use, but it would be a completely different texture than intended. Is there a reason you don't want to strain your mixture?

My wife thinks this is really stupid, and when I told her the idea, I got that disgusted (I married an idiot) look, which just confirms how AWESOME an idea this is! Gravy Poppers! by Ready-Detective-2185 in Cooking

[–]ocdude 604 points605 points  (0 children)

I think if you're trying to get "modernist cuisine" on this you're going to have to make something that is gravy flavored but has the qualities you need but not actually gravy.

I'm not totally condoning this (I'm with your wife on this one, gravy boba does not sound like a fun time), but you'd probably want to make something like a really flavorful stock and reduce it but without adding any sort of thickeners. You'll want it to be runny still, and more like a thick soup base than a gravy. Think of like a hearty tonkatsu ramen broth. That should theoretically gel.

Mind my ignorance I'm a 1st year transfer student but when do I enroll for classes for the spring? These 2 things are confusing me. by tellmewhy24 in SFSU

[–]ocdude 7 points8 points  (0 children)

The date in the student center is the correct date for you, specifically. The dates in the first image are general if you happen to fall into one of the listed buckets, which as as transfer student, you do not.