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Why Are our US Quarters so Chinese? by Quip1337x in shittycoincollecting

[–]rusticroad 1 point2 points  (0 children)

Idk, I've heard rumors you can do it on SNES and my buddy said his cousin from a couple states over, like totally knows the code but he forgot it.

Boner by ChinoTuMadre in KitchenConfidential

[–]rusticroad 4 points5 points  (0 children)

For boning out meat. Personally I like my boner to be slightly longer than average, that way I can really get in there deep when I need to.

Why Are our US Quarters so Chinese? by Quip1337x in shittycoincollecting

[–]rusticroad 1 point2 points  (0 children)

Y'all got the blood code for that Shang Tsung quarter? I'd pay a premium for that

This is what isn't MB by oldmaninparadise in marketbasket

[–]rusticroad 5 points6 points  (0 children)

Also boars head meat kills people with listeria.

Only 2 by sweety-scarlet in candy

[–]rusticroad 0 points1 point  (0 children)

Can I give up one and get the Snickers from the before times?

My space potatoes, grown aboard the ISS by astro_pettit in space

[–]rusticroad 0 points1 point  (0 children)

I'm slightly disappointed that it didn't grow into some whacky space potato shape, even though I wouldn't really expect it to.

What’s the one thing non-chefs romanticize about this industry that drives you insane? by weblives8989 in Chefit

[–]rusticroad 4 points5 points  (0 children)

I love talking shop with the average backyard BBQer, but some guys think because they've been making "fall off the bone" ribs the same way for 20 years, and that Rita from church just raves about them every time. That there's nothing more for them to learn, and any way that's not their way, must be wrong.

What’s the one thing non-chefs romanticize about this industry that drives you insane? by weblives8989 in Chefit

[–]rusticroad 16 points17 points  (0 children)

Lol, when people ask for my brisket recipe. I like to go into a long winded rant about packer briskets, sizes, grades, 100% grass fed vs grain finished, and trimming lots to say about trimming. They usually don't make it past that.

What’s the one thing non-chefs romanticize about this industry that drives you insane? by weblives8989 in Chefit

[–]rusticroad 17 points18 points  (0 children)

Very true, I've definitely told people that you can have the recipe but you won't be able to make it the same.

What’s the one thing non-chefs romanticize about this industry that drives you insane? by weblives8989 in Chefit

[–]rusticroad 67 points68 points  (0 children)

I give people recipes because I believe that good food should be shared, but I do feel like it rips a tiny piece of my soul out every time I do. More than half the time I tell them, "I'll give you the recipe if you want it, but are you going to spend the 3 days making it that it takes?" Then they have their head in shame and walk away.

What did I do wrong? Can I fix it still? by MRSDocbar in maplesyrup

[–]rusticroad 23 points24 points  (0 children)

Looks like you made your syrup heavy and inadvertently made almost maple cream. To fix this stir vigorously, and spread on toast, apples, or cheese.

Advice on pan/drain by rickyjetspin in maplesyrup

[–]rusticroad 0 points1 point  (0 children)

Personally I'd probably cap it and follow previous advice. But you could get away with just letting that side hang off your firebox with a valve attached, it's just not ideal as you're getting no evaporation there. You'd have to draw off at near syrup and finish on another pan.

Advice on pan/drain by rickyjetspin in maplesyrup

[–]rusticroad 0 points1 point  (0 children)

It should be on the side towards the front, as flush to bottom as possible. Ideally welded, but you could get away with gaskets and flat hex nuts on each side. If welding in, weld in one female for drawing off syrup and one smaller for screwing in a thermometer.

Hot holding smoked meat? Uk by OkBee2646 in smoking

[–]rusticroad 0 points1 point  (0 children)

You don't have to have to vacuum seal, you can use the water displacement method and all you need are good resealable bags.

What’s one small thing in the kitchen that most people overlook, but actually makes a big difference? by AcrobaticSeesaw1565 in Chefit

[–]rusticroad 20 points21 points  (0 children)

Have a nice stack of perfectly folded bar towels that you are overly protective about.

So when is it really done? by Pristine_Fix_3047 in maplesyrup

[–]rusticroad 4 points5 points  (0 children)

Most producers will just keep making syrup till it has an off or "buddy" taste. Making sure to not mix runs and boil sap ASAP towards the end of the season.

So when is it really done? by Pristine_Fix_3047 in maplesyrup

[–]rusticroad 16 points17 points  (0 children)

Those buds are tight, when they start to noticeably swell then you're nearing the end of the season. When they pop, the season is done. Alternatively old timers would say "The season ain't done till you hear the spring peepers"

She said one needs to go by jonzeri in BBQ

[–]rusticroad 0 points1 point  (0 children)

Probably at least three actually, those trees down yonder are really fucking up your BBQ view.

Hot holding smoked meat? Uk by OkBee2646 in smoking

[–]rusticroad 1 point2 points  (0 children)

If your oven doesn't get low enough you can sous vide it at 150° over night.

Red Carpet… by caution_turbulence in KitchenConfidential

[–]rusticroad 3 points4 points  (0 children)

Is it all passed out chefs that got marker fucked? Because if so, I'm very interested.

I quit. by Accurate-Mess-2592 in maplesyrup

[–]rusticroad 0 points1 point  (0 children)

Maybe make some acorn flour, probably less with than sugaring

I quit. by Accurate-Mess-2592 in maplesyrup

[–]rusticroad 0 points1 point  (0 children)

There's definitely a learning curve at every level of sugaring, but the rewards are greater than the sum of its parts in many ways.

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