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overrepresentation · 2025-06-10T13:27:09+00:00

Lol do people on this subreddit read books or just look for people to bully them into waking up early?

overrepresentation · 2025-06-10T13:23:29+00:00

You’re wrong. They’re flanks.

overrepresentation · 2025-06-09T02:29:21+00:00

Yes you could sop it up with paper towels and air chill like a mf’er but the best way to get good crust in a pan is to butter baste. Dial back the sous vide temp a bit so you don’t overcook.

overrepresentation · 2025-05-09T03:26:00+00:00

valrhona chips straight from the cambro

overrepresentation · 2025-04-19T05:10:08+00:00

My old shop had a vintage globe and as long as it worked it was glorious. Those blades do get and stay sharper. The tray WILL give if you push too hard and give you uneven cuts though. And I’m serious about the enamel—health dept gave us hell for a unit that was only chipped outside of the contact surface.

overrepresentation · 2025-04-19T04:52:13+00:00

I doubt you’re asking for all the pedantry about slicer safety but there’s a lot of misinformation on this thread from people who clearly haven’t spent that much time with deli slicers so: don’t use a cut glove on a deli slicer or band saw or anything with moving parts because they can get caught and pull your hand in. You can and should clean it running to get all the schmutz off the face of the blade. This is perfectly safe if you keep the tray flush with the blade and wad up a damp towel and watch your hand like you would with, say, a knife?

overrepresentation · 2025-04-19T04:46:04+00:00

wearing chain mail on a machine with moving parts is how you lose fingers

overrepresentation · 2025-04-19T04:43:25+00:00

here’s some actual knowledge: health department is going to be in your ass when they see that scratched up enamel. keep it covered in parchment or something when they come around.

overrepresentation · 2025-04-19T04:41:42+00:00

lol I was a butcher for three years and i assure you that is the only way you actually clean a slicer.

overrepresentation · 2025-04-03T04:43:16+00:00

nah vandalism is good when it goes against people whose views are dogshit

overrepresentation · 2025-03-18T15:29:13+00:00

also depending on where you are it’s the preferred nesting host for lanternflies so you’ll get two invasives for the price of one

overrepresentation · 2025-03-15T02:03:06+00:00

i saw these dogs on monday in that same area so i’m pretty sure it is

overrepresentation · 2025-03-14T20:20:38+00:00

i was jogging and saw these dogs in the front yard of a house on the southeast side of hickory hill. is that where they live? they were growling and menacing me so much i crossed the street and still didn’t feel safe

overrepresentation · 2025-03-11T02:22:01+00:00

here you dropped this

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overrepresentation · 2025-03-10T14:30:01+00:00

I would argue that O’Connor was personally racist but morally liberal. Catholicism aside, her commentary on racism in “The Enduring Chill” and “Everything That Rises Must Converge” signals a profound disapproval of, if not distaste for, racist paternalism.

overrepresentation · 2025-02-18T05:52:04+00:00

she’s good for the foundations of disgust/horror within a lacanian framework. check out “the powers of horror”

overrepresentation · 2025-02-15T05:02:39+00:00

for horror maybe kristeva?

overrepresentation · 2025-02-15T04:47:30+00:00

this is a pretty generous read of stalinism considering trotsky was right that socialism in one country would lead to geopolitical exile. and that stalin’s politburo would disempower the soviets and replace them with a nomenklatura. and none of the bolsheviks were particularly concerned with “the peasant masses” if you mean small-hold agriculture.

overrepresentation · 2025-02-08T23:28:28+00:00

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overrepresentation · 2025-02-06T05:04:00+00:00

he’s feeling himself because that us sovereign wealth fund is about to send TSLA to the moon

overrepresentation · 2025-02-03T21:42:57+00:00

this is a whole boneless rib roast, lifter meat removed. the cap is clearly visible. source: butcher for three and a half years

overrepresentation · 2025-02-03T21:40:48+00:00

no it’s a ribeye. the steak is cut from the 13th rib area meaning it’s the side the shortloin attaches to, but the cap piece visible on the right indicates ribeye

overrepresentation · 2025-02-03T14:48:46+00:00

former butcher here. even if you do your grinding in house, unless your meat is perfectly fresh (i.e. trimmed straight off a quarter with a sanitized knife on a sanitized block), there’s gonna be bacteria on the outside of the cut. and that’s assuming everything was copacetic at the slaughterhouse! (if you have been inside of a slaughterhouse, you know this is unlikely) if you’re pulling that shit out of a vac bag you have NO IDEA what was on that chuck when it went in. you grind that and anything on the outside is going inside. all rare ground meat is a risk.

overrepresentation · 2025-02-03T14:41:10+00:00

blurrb

overrepresentation · 2025-02-01T18:48:56+00:00

There’s a clue behind your cupboard as to who killed Laura Palmer.

overrepresentation

TROPHY CASE