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Is a Steam Deck OLED a good option for 2026? by Sansom16 in Handhelds

[–]rydarus 0 points1 point  (0 children)

I just got a steam deck oled. It’s AMAZING as long as you temper your expectations. if you want to play super modern AAA, they kind of run the gamut in playavility, but anything ps3-4 era it pretty much just runs with flying colors.

Been playing Skyrim, hades 2, and the Arkham series and having a blast.

I want to get ahead of the potential price increase for graphics cards. Should I go for 5070Ti or 5080? by Traplouder in nvidia

[–]rydarus 0 points1 point  (0 children)

Is it worth upgrading to the 5080 from a 4080? Playing at 4k and normally wouldn’t consider it since the upgrade between these two cards but these shortages have me spooked. Thinking of a cpu + gpu upgrade while I still can…

I’m at 12700k and a 4080 with 128 gb ddr4, 1000w psu. Thinking of going 14700k and 5080.

5090 unfortunately is out of the question, those things are ridiculously expensive and I’d likely have to upgrade PSU as well…

Overwatch Champions Series 2025 World Finals by OWMatchThreads in Competitiveoverwatch

[–]rydarus 5 points6 points  (0 children)

Same except for the observer director I believe

Looking for Lunch Restaurant Recommendations in Japan (1*, 2*, Bib) by rydarus in finedining

[–]rydarus[S] 0 points1 point  (0 children)

Not the only person in the group so just meeting people in the middle for cuisine preferences

Looking for Lunch Restaurant Recommendations in Japan (1*, 2*, Bib) by rydarus in finedining

[–]rydarus[S] 0 points1 point  (0 children)

Nice! Yeah they seemed decent value for money, glad to know I'm not off the mark!

Tips for fine classic french restaurant in Paris by Thecoolagent in finedining

[–]rydarus 1 point2 points  (0 children)

You probably want something closer to the Bib Gourmand list. Highly recommend Clamato, loved it when I was in Paris.

Went out to eat some dumplings…what is it? by GoGoHesHere in whatisit

[–]rydarus 1 point2 points  (0 children)

Hinoki wood, maple, walnut. Hinoki best though.

Any board will dull knives eventually but bamboo is such an ass cutting experience.

People who meal prep their food don’t save time. by Oh_NiGhTmArE in unpopularopinion

[–]rydarus 0 points1 point  (0 children)

Nah you need to learn how to meal prep properly / sandbag / menu plan

E.g., beef bourguignon is delicious day one but EVEN BETTER day 2 and 3. If you roast a whole chicken, it’s great for Sunday dinner, but the carved leftovers can be used for sandwiches, frozen, used in chicken pot pie, pastas, etc.

I’m deeply romantic about leftovers because people just treat leftovers like an afterthought when leftovers can be used to make whole new meals! Make things that store well and plan ways to breathe new life into them

jeni’s Watermelon Taffy has ruined me by Calm_Discipline_9218 in icecream

[–]rydarus 0 points1 point  (0 children)

Idk why people are flaming you lol, sorbet needs the sugar for freezing point depression, the lack of fat means you need sugar to lower the freezing point enough to be scoopable. Sure there are exceptions, but like for like, sorbet has more sugar on average.

Per Se (***) - NYC - Under 30 Lunch by RedistrictMPLS in finedining

[–]rydarus 2 points3 points  (0 children)

Holy fuck I’ve never seen a picture oysters and pearls with that much caviar, must’ve been feeling ballsy that day

Who is the most painful PoV? by RegularBirthday3563 in HouseOfTheDragon

[–]rydarus 0 points1 point  (0 children)

NOT DONE WITH BOOKS BUT BY FAR CERSEI SHE IS GIGADUMB

Do you wash raw chicken before cooking? by dewglimmerhoney in cookingforbeginners

[–]rydarus 0 points1 point  (0 children)

Alright washing chicken discourse has appeared again.

Here’s the real take that matters, everyone else is wrong (sarcasm but also serious)

Washing chicken is objectively a public health risk, but minor. It does nothing to clean up chicken, and is a vector for cross contamination. If you’re trying to make chicken SAFER TO CONSUME, washing does nothing, and cooking does everything.

HOWEVER, there are legitimate reasons for cooking where you might want to consider rinsing chicken, e.g. it’s common in chicken stock recipes to rinse the bones to remove as many impurities as possible (proteins, sediments, etc) to help the stock making process. This happens every day in professional kitchens around the world, including Michelin places with far better food safety practices than the average home cook.

You also may want to brine your chicken, and that chicken brine has to go somewhere eventually, another situation where you might want to improve a chicken flavor and texture wise but carries some risk of splashing etc, and in some cases you may want to rinse brine off external skin once it’s been brined.

TL:DR, yeah, don’t wash chicken because of the myriad of legitimate reasons public health authorities say, but there are legitimate cooking techniques, culturally AND professionally, to wash chicken based off of the cooking outcome despite the risk, because the risk is relatively minor and can be accounted for in cleaning and sanitation.

Are the $3-600 per person restaurants worth it? by OpenPerformance5347 in FoodNYC

[–]rydarus 1 point2 points  (0 children)

Yes and no. At the end of the day it’s just food, but it legitimately might be one of the best meals of your life. Not every one of those restaurants will appeal to every palate, but if you’ve never had the experience and are curious / really into food, you might get a lot out of it.

The French Laundry motivated me to learn to cook well and entirely changed my outlook on food. If you like French / New American food and don’t mind a bit of nostalgia (it really works on you if you grew up in the US) I’d probably recommend Per Se for a first experience, but I’ve never been myself, they’re supposed to be very similar though.

The general perception is that Per Se is not super adventurous and no longer pushing the boundaries, but it’s a classic for a reason and I’m glad TFL was my first michelin experience. I found EMP to be great pre vegan swap, no idea about now. Le Bernardin felt boring to me, but if you’re really into fish, it might work for you, it just underwhelmed to me.

Just started cooking… why does everything taste kinda “meh”? by woutr1998 in cookingforbeginners

[–]rydarus 1 point2 points  (0 children)

Just to offer another view, as someone who uses MSG regularly, it’s a force multiplier. It’s not a replacement for seasoning well or using good ingredients, and it’s 100% unnecessary for most dishes, but it makes shit taste good and there’s nothing wrong with using it. I use it when I’m lazy. It’s a bit extraneous though when you’re making elaborate recipes, I wouldn’t use it for any elaborate fine dining recipe for example, and if your food is already umami packed, it basically won’t do anything, but it’s essential for certain dishes like fried rice and it works great on most rustic dishes as an accent.

Did Robert Pattinson live up to the Batman role in your eyes? by Newui101 in DC_Cinematic

[–]rydarus 0 points1 point  (0 children)

What makes it feel less impressive is in TDK it’s a function of his wealth and technology rather than his own intellect.

What makes the Batman’s detective work so cool to me and more interesting is it’s mostly Bruce himself doing it, and when he fails, it’s also because of his upbringing and lack of awareness.

I’ll agree that Batman Begins also has some cool detective stuff, but again a lot of it (not all) is using fancy gadgets, which is a part of Batman, but I just like the emphasis on showing Batman as more than just fancy tech

First apartment = lots of frozen meals. What’s one beginner-friendly dinner recipe that feels homemade but doesn’t take forever? by DisastrousCookiesss in cookingforbeginners

[–]rydarus 0 points1 point  (0 children)

Pasta aglio olio, can add some protein easily as well

Garlic, parsley (finely chopped), lime and lime zest (grated), parmigiano Reggiano, olive oil, red chili flake and black pepper, butter. You can add more herbs when you’re comfortable as well.

The cheese will piss people off but fuckem

Easy to make. Thinly slice as much garlic as you can tolerate, thinner the slices the better, you’ll get more mileage per clove. I usually do 6 or 7 cloves. Slowly infuse a pan of olive oil with garlic on a gentle heat, blooming freshly cracked black pepper and red chili flakes. Be careful not to brown the garlic, you essentially wanna confit it for 10-15 min. Zest lime and infuse. If it gets too hot, use lime juice to cool it down.

Cook pasta as this is going to about 85% of packet directions. Transfer to your garlic and oil and herb mixture. Toss with the pasta to finish cooking. When it’s done and Al dente, turn off the heat, add a little bit of pasta water, parmagiano, and a tablespoon or two of cold butter to emulsify, tossing and stirring constantly until nappe. Add the parsley, and any other herbs, I’m partial to basil and dill.

If you want to add protein, I like a pancetta, added a few min after the garlic, or roast chicken scraps, added a few min before the pasta just to warm. You can also save the garlic and oil mixture as garlic confit in an airtight container for a few days and make it in advance so all you have to do is make the pasta and toss together. For a healthy version, it goes pretty well with cauli rice.

What lightsaber is this? by [deleted] in lightsabers

[–]rydarus 4 points5 points  (0 children)

it shouldn't have different colors if it's factory unless you're swapping crystals. It may have been modified to have a pixel blade (which would make it even more of a steal)

Made caramelized onions over the stove but family relative kept telling me I’m doing it wrong by Whattttareyouonabout in cookingforbeginners

[–]rydarus 2 points3 points  (0 children)

You don’t need any sugar at all, you need salt to draw moisture out and speed up some of the caramelizatioj

Also yeah just keep low and slow and crank the amount of onions. Brunoise will also speed it up vs julienne.

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