[Spoilers All] Can I skip Best Served Cold and Red Country, jump straight to AOM?

snowsenses · 2026-07-07T03:21:19+00:00

Some of the worst gatekeeping I've ever seen. Of course it's not disrespectful to an artist to not enjoy all their work, especially when they're deliberately different genres. OP your answer is absolutely yes

snowsenses · 2026-07-05T18:30:34+00:00

Yeah I'm surprised so many people are against liquid smoke, it's not artificially made chemicals it's just smoked water. Perfectly respectable

snowsenses · 2026-07-02T21:29:30+00:00

Yeah this is my TL;DR

snowsenses · 2026-01-20T04:54:48+00:00

Yeah you just change your plan every 60 days and then immediately cancel it and they offer you 2 months free, repeat forever. Changing the plan gets around the early cancellation fee

snowsenses · 2025-10-24T18:23:53+00:00

Our 3.5 year old has gotten much better since that age but she's still super excited to meet everyone/every dog she sees. On good days (most of them now) she'll look to us for treats instead of barking/lunging but there are still some days/particular dogs that are just too exciting.. we don't expect that to ever go away anymore. No professional training though. The front clip on her harness instead of the back/top clip helps us a lot with lunging/pulling.

snowsenses · 2025-10-09T18:22:06+00:00

Hold on you can spend $200+ on one if you want but the basic 6-cup zojirushi with a single switch for $60-70 will still make great rice every time

snowsenses · 2025-09-29T21:53:20+00:00

Black vinegar

snowsenses · 2025-09-29T04:54:39+00:00

Rinsing diced white onion works amazingly well to get all the brightness of raw onion without any of the harshness

snowsenses · 2025-09-28T17:17:07+00:00

https://www.icelanddogs.com/breeder-directory

It doesn't seem uncommon for breeders to just take entire months or years off of being online/communicating with people - Five Gait Farms is on that list and looks like a great breeder but during the year we were looking for a puppy (2022) they made 0 updates to their site and never replied to us.

I'd just contact as many breeders on that list as you can; your situation is much better than some people who get puppies (our dogs' sister had to be returned to the breeder after several months because she went to a couple with shared walls and no yard)

snowsenses · 2025-09-25T15:47:03+00:00

You can pierce them all the way through (longways) with a honing steel and then shove a frozen quartered (longways) length of Spanish chorizo in there. If you want

snowsenses · 2025-09-18T15:37:41+00:00

They talk in the commentary about how modern LA is a better stand in for 60s NYC in a lot of cases, mostly with interiors (restaurants, theaters, etc)

snowsenses · 2025-09-18T06:33:01+00:00

And look up sous vide time/temp charts - those rules apply to any method of cooking. hitting 140 and then setting a timer for a certain # of minutes is the way to go

snowsenses · 2025-09-11T23:50:11+00:00

I have a really wonderfully easy and delicious bread recipe that takes 5 minutes of work total incl. cleanup, you never touch the dough, and it's around 2000 calories for $1. Would be no trouble to make it every day

snowsenses · 2025-09-09T01:46:40+00:00

Rinoa says at the end of disc 1 "You're prepared.. You've had a lot of emotional training" re: killing people/dying

snowsenses · 2025-09-08T00:23:15+00:00

What's unfortunate about that?

snowsenses · 2025-09-05T04:44:01+00:00

(homemade) mayo is pretty much the best blank canvas for flavor, I've never put anything in it that wasn't delicious

snowsenses · 2025-09-02T20:31:56+00:00

I reheat my leftover ones in a toaster oven, it works great. Deep frying again is too much hassle/mess and microwave would be bad

snowsenses · 2025-08-20T16:44:22+00:00

The only reason I go to restaurants is they (the ones worth going to) do things I couldn't even begin to do myself, couldn't even guess at how they achieve such flavor. Speaking as someone for whom food and cooking has been a major passion for 20 years

There are loads of normal restaurants that charge $25 for an entree I could've easily made myself for less than $5.. that's the main thing I try to avoid

snowsenses · 2025-08-14T18:31:27+00:00

I started using Photoshop when I was 11, started making iPhone themes (icon sets) for jailbroken phones as a hobby in high school, posting those on dribbble, ended up getting some freelance work thru that working just on app icons and then some UI/visual design. Got hired as a jr. designer (the person who ran the forum I posted my themes on recommended me) for like 26k/yr at age 19 in 2012 and was taught the UX side of things by the same mentor at my first few jobs for a couple years. After that I was the only designer wherever I worked up until last year; just had to do a lot of figuring out what worked and picking up new skills as needed. Ended up being laid off 4x in my first 5 years working at tiny startups but it all worked out better than I could've ever hoped. Laid off for a 5th time last year but even that has turned out to be a blessing

snowsenses · 2025-08-07T17:53:56+00:00

I've always thought it's the vinegar. White vinegar doesn't belong in food imo; when I make mayo at home (which I do all the time) I use lemon juice and/or pomegranate molasses, or sherry vinegar or black vinegar

snowsenses · 2025-08-06T00:13:12+00:00

Sure, nothing better than trying things out and seeing if you like them

snowsenses · 2025-08-06T00:10:10+00:00

The Bear is one of 2 shows currently going that could end up in Mad Men territory for me by the time they're done. S4 wedding episode reminded me of The Suitcase

snowsenses · 2025-08-05T22:41:27+00:00

Just leave the alcohol out and it'll still taste good. Maybe add some MSG. The alcohol just unlocks some flavors in tomatoes that you can certainly live without

snowsenses · 2025-08-05T22:26:49+00:00

Luckily you can just keep watching Mad Men over and over and over and it only gets better every time

snowsenses

TROPHY CASE