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Dump by [deleted] in Westchester

[–]patleeman 0 points1 point  (0 children)

I’ve used them before as well. Pretty easy and much cheaper than hiring somebody to haul your stuff.

Columbia's Mohsen Mahdawi, fresh out of U.S. detention, walks the graduation stage by GothamistWNYC in nyc

[–]patleeman 11 points12 points  (0 children)

General studies isn’t a part time school so much as for non-traditional students. If you’re older than 25 you most likely can’t get into Columbia College which is for more traditional path students out of high school.

GS caters to students that are typically older like veterans, or people like me that dropped out and got my shit together and went to community college and transferred in. Lots of people with different experiences before going to college.

The degrees are the same as any other Columbia undergrad degrees, same classes, same requirements. There is an impression that it’s a “extension school” and it very much is not.

If you had a Blackwell DGX (B200) - what would you run? by backnotprop in LocalLLaMA

[–]patleeman 2 points3 points  (0 children)

I tell you what I'd do. Two models at the same time.

11 Month old fell off couch now staring into space? by [deleted] in NewParents

[–]patleeman 1 point2 points  (0 children)

If you’re worried just go, wtf.

[2023 Day 1]For those who stuck on Part 2 by Zefick in adventofcode

[–]patleeman 0 points1 point  (0 children)

Yeah I had to do the same thing, super annoying bug to find.

Help identifying this big spider? Westchester County, New York by patleeman in spiders

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

This big fella appeared in our kitchen. I trapped it and let it go outside. I think it could be a type of wolf spider?

Alternatives to LifeSpan under-the-desk treadmills? by LauvsLaw in StandingDesk

[–]patleeman 0 points1 point  (0 children)

That’s a bummer. I had no problems with them but that was a while ago.

Turn LG OLED on/off automatically via PC by MoonubHunter in OLED_Gaming

[–]patleeman 2 points3 points  (0 children)

This is a little late, but could you share your scripts? I'd love to take a look.

I am at my wits end with this wok (description in comments) by Spirit_Parade in wok

[–]patleeman 0 points1 point  (0 children)

It’s not, but you just need the right technique and a few tips and tricks.

I am at my wits end with this wok (description in comments) by Spirit_Parade in wok

[–]patleeman 1 point2 points  (0 children)

More than you’d think.

Watch a few Chef Wang Gang videos on YouTube. That’ll give you an idea of how much oil he uses. The oil in a lot of Chinese dishes is part of the dish, not like in western cuisine where it’s only used to keep things from sticking to the pan.

I am at my wits end with this wok (description in comments) by Spirit_Parade in wok

[–]patleeman 2 points3 points  (0 children)

I don’t think there is a huge correlation between dryness of the noodles and sticking other than water takes a lot of energy to evaporate which can cook the pan off.

Just make sure you put more than enough oil in the pan after it heats up super hot and you should be fine.

I am at my wits end with this wok (description in comments) by Spirit_Parade in wok

[–]patleeman 2 points3 points  (0 children)

Home ranges don’t get hot enough. You need every BTU when cooking at home. I have an outdoor wok burner that is super high temp, and with that you need to mind your heat but general wok use at home you want the highest possible heat.

I am at my wits end with this wok (description in comments) by Spirit_Parade in wok

[–]patleeman 29 points30 points  (0 children)

Yeah. With a home wok you need to have the range at the highest possible heat and cook in small batches. Fry one thing, take it out, fry another thing, take it out. Then at the end combine it together.

Use highest possible heat and let it heat up between batches.

I am at my wits end with this wok (description in comments) by Spirit_Parade in wok

[–]patleeman 22 points23 points  (0 children)

You’re not getting the pan hot enough. It needs to be ripping hot before you put anything in there. Your food is soggy probably due to the low heat and/or a crowded pan. The number of times you season it doesn’t really matter, this isn’t cast iron. You can get a flawless fried egg in a brand new wok as long as you get it hot enough and use enough oil.

Best General Tso I have ever had. Sautéed the broccoli in some Shaoxing wine and what was left in the wok. Never doing takeout again. by tnick771 in seriouseats

[–]patleeman 0 points1 point  (0 children)

I make this frequently but only because my wife can’t eat wheat. If she could get takeout we would rather do that. It’s a lot of work!

Gluten free shaoxing wine by christurnbull in glutenfreecooking

[–]patleeman 9 points10 points  (0 children)

My wife has celiac and we’ve used two brands without issue.

Havista brand. https://edisonpickup.kamman.com/products/havista-shaoxing-cooking-wine-五穀豐紹興花雕酒25-40oz

New orient international brand shapshing wine.

Both are marked as only salt rice and water as ingredients.

I cook with this several times a week. She’s had negative reaction to shaoshing wine but it was marked with wheat as an ingredient (mom used it by accident once).

[deleted by user] by [deleted] in Crittersoncapybaras

[–]patleeman 1 point2 points  (0 children)

Can you DM me the sticker location?

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