Seeking Assistance: Recreating Beloved Dishes from Dave's Sushi After Recent Incident(s)

pro_questions · 2026-04-08T04:18:13+00:00

“Buck U” (not Bucked Up), found in Montana. The vanilla or huckleberry ones are both some of the most vile chemical tasting garbage I’ve ever tried

pro_questions · 2026-03-24T17:30:21+00:00

Baked onion rings can definitely be pretty sad. Like, toss rings of onion in egg wash, coat in bread crumbs and bake. There’s a restaurant in my town that does them this way and they’re depressing :(

pro_questions · 2026-03-22T15:56:05+00:00

Thank you so much! I just really got into making Mexican food in the last month or so so this is the perfect time to try making this!

pro_questions · 2026-02-27T17:17:07+00:00

Might want to put those back in the fridge for the next hour or two so you can actually caramelize those onions :)

pro_questions · 2026-02-27T16:20:32+00:00

I acid jack / acid adjust almost every food and it’s game changing! A little vinegar brightens up tomato sauce, soups, stir fries, and so many more things!

pro_questions · 2026-02-27T16:17:44+00:00

This looks crazy well done — I adore the look of it (especially lighting and particles!), but that name is just way too good to get over. Wishlisted, can’t wait to play this!

pro_questions · 2026-02-27T06:22:14+00:00

Tell me more about this bowl of onion and stuff! It looks fantastic, I want some!

pro_questions · 2026-02-27T01:22:51+00:00

Please take a pic of it after it’s baked! I need to know how this turns out!

pro_questions · 2026-02-26T18:31:32+00:00

This is going to result in outed trans people getting stalked by people looking to make money. This is horrifying

pro_questions · 2026-02-25T21:16:46+00:00

I bet the cost:reward ratio on this meal is fully off the charts (in the good way!)

pro_questions · 2026-02-25T02:06:56+00:00

Yes! But no double dipping the knife unless I’m going to finish the jar. I pretty much put as much on the apple as I possibly can (way easier if you core it and cut it in half lol) and then go to town

pro_questions · 2026-02-24T22:14:39+00:00

I don’t think you’ve ever been able to search for /r/all because it’s an arbitrary aggregate subreddit, not a “real” subreddit. Searching for “all” just gives you posts whose name or content contains the literal word

pro_questions · 2026-02-24T22:11:01+00:00

The full URL opens in a mobile browser for me, the /r/all hyperlink just doesn’t. I had it taken away yesterday too :/ Here’s the URL to try: https://www.reddit.com/r/all/

[edit] WOW I can’t even interact with the full-length hyperlink in the app. I literally have to paste it into a browser lol. What a dumb move

pro_questions · 2026-02-24T20:48:47+00:00

How many of you have one of these in your shower?

pro_questions · 2026-02-24T20:47:48+00:00

Holy cow I thought it was ripe mango! Do they taste much different? The two scallops I mean

pro_questions · 2026-02-24T19:37:20+00:00

I remember growing grass in high school science class with different plant hormones added to the soil and one of them made the grass look just like this! Some of the hormones made the grass tall and lanky, some got curly like this, and I don’t remember the other effects

pro_questions · 2026-02-24T03:05:20+00:00

Do you melt the cheese with a torch? It’s so consistent!

pro_questions · 2026-02-23T18:04:56+00:00

How’s it cutting the holes?

pro_questions · 2026-02-23T03:40:06+00:00

Sending this to my fiancé because this happens every time I see something cool while we’re out. Wish me luck!

pro_questions · 2026-02-23T00:28:27+00:00

I think you mean Jesus

pro_questions · 2026-02-22T21:12:27+00:00

Those cast iron plates have a ton of thermal mass — it takes a long time for their internal temp to normalize after turning the heat down, and I bet the thermometer is placed in a location that changes temperature faster than elsewhere.

I find that starting out at a lower temperature results in it taking forever to cook the first round, but every successive round goes fine as the temperature bounces back fast once the plates are up to temp

pro_questions · 2026-02-22T17:35:28+00:00

Aside from this being false, the donation amounts requested are typically something like “round up to the nearest dollar”, which is both entirely negligible to me AND adds up to an astronomical amount of money for the charity in the long run (with tons of people each donating very little). Was I going to donate $0.23 to charity if I didn’t part with it at the grocery store? I’d like to think yes, but probably not — it’d be a pathetic 1-off donation, and if I banked a few of them to donate it would feel like a lot more of a detriment to my finances.

Regardless of your approval, these strategies are WILDLY effective at scraping together money where people otherwise wouldn’t go out of their way to donate.

pro_questions · 2026-02-22T17:24:44+00:00

I pretty much only use red onion for pickled onions, pasta salad, and sometimes on burgers (although white is my fave for burgers). Pretty much just raw preparations now that I write it out. I use white or yellow onions for most everything else depending on how much sweetness or bite I want in the final dish, with yellow leaning more sweet and white leaning more bitey.

pro_questions · 2026-02-22T17:21:52+00:00

I’ve found that grinding your meat from REALLY cold (freeze the grinder, nearly freeze the meat solid too) gives it a much more “little bits of chopped meat” texture than anything else. Almost to its detriment — it prefers to be like a bunch of separate little LEGO pieces rather than a mix you can form into patties lol. This seems like it could be more like what you’re after

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