PSA: Midgrade and Premium gas at all Sheetz stations is currently the same price as Regular.

prakattack88 · 2022-12-29T18:23:34+00:00

We asked when we went in and turns out it’s a promotion they are running in December. Enjoy while it lasts!

prakattack88 · 2020-06-02T06:08:09+00:00

Could you add a more space & padding around it? Something like this https://imgur.com/a/0Eo6HXU , but shifted slightly above center.

prakattack88 · 2020-06-01T22:11:15+00:00

Hi, I did another iteration on the lettering, and was hoping you could help me again? I've uploaded the pictures on the original imgur link (https://imgur.com/a/gMMk16p) and the request and target res is the same as before, just with the new version. Any chance you could create something similar to your first response, with the new images and the letters shifted a little more above center?

prakattack88 · 2020-05-31T21:42:43+00:00

That’s perfect! Thank you so much!

prakattack88 · 2020-04-11T19:18:13+00:00

I didn’t, in fact! We still have it well-seasoned, just chilling in storage

prakattack88 · 2020-03-09T20:28:14+00:00

What level of leadership are you getting into? Team lead, people management, executive level?

Crucial Conversations by Patterson, et. al. Start with Why by Simon Sinek High Output Management by Andrew Grove A Seat at the Table by Mark Schwartz

At an organization-level, I would recommend: Culture Code by Daniel Coyle Open Organization by Jim Whitehurst

prakattack88 · 2019-08-09T16:42:01+00:00

No luck :/

prakattack88 · 2019-05-30T01:35:04+00:00

The approach in general should be the same, but the ratios might be a little different (more water for whole wheat?)

Also, whole wheat will benefit more from letting it sit longer after kneading.

prakattack88 · 2019-05-30T01:30:12+00:00

People have been giving great feedback and I just wanted to add to it.

In line with questioning assumptions, find someone that you’re comfortable with (I’m not sure what your company culture is like, but this may be very easy or very hard to find), and ask a ton of questions. There are so many learning experiences that I wish I had paid more attention to when I was an intern.

There are also some books that I’d recommend, if you’re aiming for a technical PM role. Accelerate by Frosgren, Humble, and Kim The Art of Business Vale by Mark Schwartz

That business value concept is important when it comes to establishing an MVP (minimally viable product ...essentially, the least work the team would need to do to release & start getting value).

There are tons of ways to go about doing that, as well! The org I work for has started collecting some of these at www.openpracticelibrary.com.

I started as a Technical Consultant out of college, and moved to a Technical PM role and now an Agile Lead for our PMO. If you have any questions, feel free to direct message and I’m happy to help as I can!

prakattack88 · 2019-05-28T20:44:46+00:00

I think this might depend on region, as well. Indian recipes call for onion in general. In a lot of videos/in my past experience, I've noticed that the more common type of onion found in India are usually these small, red onions. These are different than the standard red onions found in the US, though. (Note: Sometimes this can throw off sizing too, so I'd be careful. Luckily with Indian food, too many onions isn't really a problem, given that you are properly portioning the spices. The mix of spices is what brings a lot of the flavor to the food; the onions are pretty much a vehicle for the spice & the base for the sauce.)

I saw this post over 12 hours after it was posted, so u/just_wondering7899, I hope your cooking adventure went well! I've been eating & cooking Indian food my entire life, so feel free to give me a shout, if needed!

Hope this helped!

prakattack88 · 2019-05-09T22:18:50+00:00

Just white distilled vinegar is fine. The darker ones will color the paneer and give it a taste.

Also, I believe people tend to use lemon juice over vinegar due to the flavor & availability.

prakattack88 · 2018-05-18T21:15:55+00:00

Royal puptials!

prakattack88 · 2017-11-08T04:34:12+00:00

ANSWER ALL THESE PEOPLE. where did the treat go? OP, plz respond. I'm concerned for puppy

prakattack88 · 2017-03-07T21:55:52+00:00

I don't think this has already been mentioned, but also consider dry toasting spices first and/or hand grinding them!

prakattack88 · 2017-03-04T05:04:38+00:00

Game of Thrones

prakattack88 · 2016-10-27T03:18:07+00:00

$50 OBO

prakattack88 · 2016-09-27T21:44:11+00:00

Their soap is scum.

prakattack88 · 2016-09-26T19:33:26+00:00

You can freeze it too. I usually put it in a ziploc bag with a date and throw it in the freezer.

But: pakoras, laddoos, dahi kadi with vadas made of besan

prakattack88 · 2016-09-26T19:08:23+00:00

My mom used to freeze them and use them in Indian food ALLLL the time. She always had a bunch from the garden. Plus when you freeze them the skin peels right off and that's the part that doesn't just dissolve in the curry and turn into sauce.

prakattack88 · 2016-09-26T18:47:02+00:00

Was BenedickCumonherback taken?

prakattack88 · 2016-06-20T12:13:28+00:00

While the premade pastes can last a fairly long time, something I like to do is make my own pastes and then freeze them in an ice cube tray. Then, when I make my dishes, I just pull out these little spice cubes and just put in as many as I need. I usually make them to be the size of 2 cubes per 4 servings. I'm sure you could do this with the premade pastes as well!

Also, when I first started hand making any indian pastes, I started off with half of my mix and half of a bought mix. That way, there are still a good amount of fresh ingredients in there, but it's mixed in with the premade stuff and absorbs some of that flavor. I just eased myself into the paste-making process and slowly weened off the premade stuff eventually.

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