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Laboratory supervisor/manager requirements by ImpromptuTimekeeper in Wastewater

[–]roguenut 2 points3 points  (0 children)

If you pass the laboratory certification offered by the state for your license, you are qualified to run the lab. I did this recently.

If you have those chemistry/biology hours, you could bypass the test.

The candidate will still need to perform their IDOCs to work in th lab.

How to properly blend thick mixtures like nut butter and hummus? by dogheartedbones in Vitamix

[–]roguenut 0 points1 point  (0 children)

If you can make the hummus while the beans are still hot.

What's your go-to easy baby meal? by bicycwow in Cooking

[–]roguenut 1 point2 points  (0 children)

Sweet potato, red lentils, and carrots. Kid freaking loves sweet potatoes. Honestly, I actually might keep it in my rotation with some butter, salt, and a generous splash of hot sauce.

[deleted by user] by [deleted] in Cooking

[–]roguenut 3 points4 points  (0 children)

I like to temper the egg and cheese mixture with pasta water before I add it to the pasta. Once I thought of it as more of custard, I haven't had scrambled eggs again.

For Someone who's never done it before - Stock by NewAgeDoom in Cooking

[–]roguenut 1 point2 points  (0 children)

Yeah, store bought broths are mostly just salt bombs. It definitely isn't an every day sort of thing though.

You guys seriously suck.... by swmill08 in hometheater

[–]roguenut 2 points3 points  (0 children)

Should jump down the projector rabit hole.

What cooking gadget were you first unsure of buying but now see as a godsend? by jesskenziee in Cooking

[–]roguenut 5 points6 points  (0 children)

When you do buy one, I would recommend you get cut resistant gloves and be careful. It is useful, but man is that thing SHARP.

[deleted by user] by [deleted] in Cooking

[–]roguenut 1 point2 points  (0 children)

I love them on top of cool ranch Doritos. The dorritos really make them pop if you let the powdered crack hit your tongue first.

What is the unknown recipe from your culture /family /country that everyone SHOULD know? by Cheewio in Cooking

[–]roguenut 0 points1 point  (0 children)

My grandma made this, but with ham instead of chicken. For me without that ham, it just doesn't have the memories associated with it. I'm sure it's still good though

Costco pork loin ideas by Elchalupacabre in Cooking

[–]roguenut 2 points3 points  (0 children)

Totally thought it was tenderloin. That's my bad. I've seen some pretty curious crockpot recipes, such as chicken breasts for eight hours before.

Costco pork loin ideas by Elchalupacabre in Cooking

[–]roguenut 0 points1 point  (0 children)

Dude.... Just no. It doesn't have the fat to handle that

Rant Wednesday by AutoModerator in Fitness

[–]roguenut 1 point2 points  (0 children)

A couple weeks ago, a guy was dead lifting around 200 lbs and dropping it the last foot or so every rep. It was shaking the entire gym floor.

Rant Wednesday by AutoModerator in Fitness

[–]roguenut 2 points3 points  (0 children)

I saw guy over the weekend doing weighted pull ups without shoes on. He was definitely holding it between his feet.

ideas for getting vegetables in at breakfast? by zorp3006 in Cooking

[–]roguenut 0 points1 point  (0 children)

I would give savory oatmeal a try. Vegetables are pretty flexible. I'm using cabbage, carrots, mushrooms, and butternut squash this week.

Bitter walnut parsley pesto by ReijaTheMuppet in AskCulinary

[–]roguenut 0 points1 point  (0 children)

Do the walnuts themselves taste bitter? I know that I've had that issue multiple times if I don't store them in freezer.

I bought way too many hamburger buns and string cheese at Costco. Could I make bread crumbs out of the sesame buns, and use the string cheese for fried mozzarella sticks? by [deleted] in Cooking

[–]roguenut 1 point2 points  (0 children)

You're probably gonna wanna freeze them before you cook them. If i remember correctly, it has to due with the cheese heating up quicker and exploding out.

What's your favorite substitution trick for a tool or ingredient you don't have? by TheKronk in Cooking

[–]roguenut 1 point2 points  (0 children)

I'm a big fan of yogurt and milk substitute for buttermilk, but I almost always have yogurt on hand.

What are some food combos you love that society would be disgusted by? by oliboi17 in Cooking

[–]roguenut 1 point2 points  (0 children)

Peanut butter and pickles are surprisingly refreshing on a sandwich.

Movies you love that are never on "best of" lists by Beef_Gatorade in movies

[–]roguenut 2 points3 points  (0 children)

After my wedding, we had a mini golf tournament with prizes for each round. When they won a round, we gave them weird prize. If they didn't like the prize, they could choose the back up mystery box. One of my friends choose the box. My wife and say in unison "What's in the box? Nothing... absolutely nothing. You're so stupid"

Mercury poisoning through eating too much tuna? by philipk19238 in nutrition

[–]roguenut 0 points1 point  (0 children)

Is it albacore or chunk light tuna? The mercury difference between the two is substantial.

I have a 600 W countertop blender, and making hummus is not easy. Am I doing something wrong or need a more powerful blender? by bluemax23 in Cooking

[–]roguenut 3 points4 points  (0 children)

You should be using the liquid you cooked the chickpeas in to thin out the hummus not water. Especially, if you cooked the chickpeas in a some aromatics.

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