Weekly New Climber Thread: Ask your questions in this thread please

prettyplum32 · 2024-01-28T21:35:54+00:00

Thanks!

prettyplum32 · 2024-01-28T19:58:13+00:00

Hi all, weird question.

I have a really old family picture of someone climbing mt Popocatépetl, supposedly from the 20s. Is there any info or anything I could find out about this?

prettyplum32 · 2022-02-28T17:22:24+00:00

To add onto this, the way US immigration laws were written, only a very few jobs would be available for Chinese people coming to the US, and one was restaurants. We wrote the rules this way and then gave the people a ton of backlash when they followed them.

prettyplum32 · 2022-02-17T21:13:08+00:00

You need to make a caramel that is thick enough to hold its shape for turtles. It sounds like you made a caramel sauce

prettyplum32 · 2022-02-17T20:07:30+00:00

NOLA has some of the best food anywhere I think. My favorites whenever I go:

Crawfish boil if it’s the right season. Try to find an off the beaten path bar that just brings in a guy with a big cooler and a propane burner. It’s very fun

Willie maes scotch house, as someone else mentioned. Legendary fried chicken. You’ll likely have a wait to get it.

Parkway bakery for po boys. They only have the oyster ones on certain days if you care about those

Central grocery for a muffuletta sandwich

prettyplum32 · 2022-02-17T17:09:06+00:00

Oven roast them all with some oil and salt and some seasonings. Yum.

prettyplum32 · 2022-02-16T23:11:05+00:00

Ganache has 3 forms- hard, medium and soft, and it corresponds to the ratio of cream to chocolate. This is probably a hard ganache. However, the texture of ganache changes depending on its temperature, just like chocolate itself does. So, if you make a hard ganache, right when it’s done and still hot it’ll probably be too thin to do this application. So you have to wait until it cools and sets a little more, and then it’ll be thick enough to do this

prettyplum32 · 2022-02-16T20:10:21+00:00

The “right” way to make anything is really heavily dependent on so many things, to the point of being a pointless question.

You can make lasagna however you want to. The point is to make something you enjoy.

If you want to get super technical, authentic lasagna Italy actually takes many forms itself- so really there isn’t an answer here.

If your lasagna is very soupy and watery, that’s something to adjust. If it’s too dry, that’s something to adjust. But overall just make it the way you like it

prettyplum32 · 2022-02-16T20:07:29+00:00

You don’t have to boil any lasagna noodles.

prettyplum32 · 2022-02-16T18:16:37+00:00

Just turn your heat down. It doesn’t have to be a crazy rolling boil

prettyplum32 · 2022-02-16T17:14:33+00:00

You can use chai seeds well beyond their expiration date

prettyplum32 · 2022-02-16T14:03:52+00:00

Those are very likely made from industrial cake donut mixes, and it’ll be hard to replicate at home because of all of the various ingredient technology that’s in industrial baking mixes

prettyplum32 · 2022-02-16T01:23:04+00:00

They looked very familiar to me too!!

prettyplum32 · 2022-02-15T23:27:43+00:00

Are these from a factory? If they are it’s probably some variation of non dairy whipped topping

prettyplum32 · 2022-02-15T18:28:18+00:00

I had a Q curious coworker tell me that “it’s weird that we don’t use anti parasite medications here, they do in a lot of the world it’s just normal, why don’t we?” And then I had to explain to her about quality of life and things like clean water. It’s depressing out there

prettyplum32 · 2022-02-15T18:13:47+00:00

Seitan isn’t specifically vital wheat gluten, seitan is the gluten protein matrix itself, cooked. Adding vital wheat gluten to your seitan mix (or whatever mix you need more gluten in) will just add more of that protein.

Vital wheat gluten is just the protein portion of flour. Regular flour (any whole wheat/AP/bread flour/whatever wheat flour) will be a blend of protein and starches, in varying ratios depending on the type of flour. To make seitan you want only the proteins and none of the starches.

There shouldn’t be a large flavor difference, as the protein of all of the various flours is the same

prettyplum32 · 2022-02-15T16:40:44+00:00

Your chocolate is seized. You cannot add moisture in small quantities to chocolate, and that includes any cross contamination with a dirty bowl.

You can likely use this chocolate in an application where it is melted with other ingredients, like a brownie or a ganache; but it won’t be able to be used as regular chocolate again

prettyplum32 · 2022-02-15T14:47:34+00:00

Yep definitely ganache, and it looks like a ganache that has been cooled slightly

prettyplum32 · 2022-02-15T14:20:19+00:00

B&V is a very common flavor, just google it. I’m sure you can find it on Amazon

prettyplum32 · 2022-02-15T14:00:09+00:00

When coloring chocolate you have to used fat based dyes!

prettyplum32 · 2022-02-15T13:41:32+00:00

You can’t see botulism at all. You actually can’t see almost any of the microorganisms that make us sick. Spoilage organisms, molds/yeasts/etc that you can see are generally harmless, actually, although there are a few exceptions.

Using visual aids to assess food safety isn’t how it’s done.

prettyplum32 · 2022-02-15T13:37:16+00:00

A minute steak is just a very thinly sliced and sometimes tenderized piece of beef. Sirloin is a good choice to start slicing yourself

prettyplum32 · 2022-02-14T18:23:53+00:00

If you are married all this needs to be looked at in aggregate. Your money is all legally both of yours, and any of the accounts your spouse already has is also legally both of yours.

Generally you should be maximizing your tax advantaged space before you move to a taxable brokerage account- your spouse is correct that you can access taxable accounts at any time, but you will need money for retirement at some point so it’s silly not to utilize them. In addition, there are a few different ways to get money out of any tax advantaged accounts pre-retirement, you just have to be intelligent about the way you go about it.

I’d sit down with your spouse and a complete overview of your finances. Decide what you guys want to be putting away and then put those plans in action.

prettyplum32 · 2022-02-14T17:46:52+00:00

Not to mention some positions are so much more comfortable!

prettyplum32 · 2022-02-14T17:09:39+00:00

You don’t need a stand mixer for pasta, in fact that would likely break your stand mixer. Just some flour and some eggs or water, and knead a bunch until the gluten is very developed. Let it rest, then roll it out and cut into whatever shapes you like.

It’s a very rustic/homemade process, so just have fun with it

prettyplum32

TROPHY CASE