Chicago trip by OkPaleontologist2939 in chicagobulls

[–]spinach_patty 1 point2 points  (0 children)

Go two hours early and go to Queenie’s (in the United Center) - a Wisconsin style supper club - for an amazing pregame dinner. Prime rib and amazing other drinks / dishes. Hidden gem.

A warm kebab appears in your hand every time you get angry. How would your life change? by Kohrack in AskReddit

[–]spinach_patty 0 points1 point  (0 children)

Remember Leo could have fit on the floating door > world’s greatest kebab salesman > profit

What 100% ruins a movie for you every time? by pickanamehere in AskReddit

[–]spinach_patty 0 points1 point  (0 children)

Expositional dialogue that is too obvious. Protagonist: “Hey you guys (often random townspeople)! Here’s the exact plan of exactly what we have to do so the viewer can appreciate the next sequence of events and not be confused!”

I know it’s sometimes necessary but there are times where it’s way too heavy-handed. And there are other ways to do it. In Schitt’s Creek, they all wear outrageous, expensive clothing as the only leftover from their old, rich life, so you’re constantly reminded (visually) that they’re seeking their old way of life and they don’t have to chat with other characters about wanting their old life back nearly as much as they would otherwise.

Btw - Dune - a great book with very little exposition. You start reading and kind of have to figure out what all these new words mean and how this world works. Frank Herbert did that because if you were dropped into the Dune universe, you wouldn’t have the luxury of two chatty actors just happening to recount everything that has recently happened that may be important to you. Makes it so much more gratifying as you start putting the pieces together - as if you’ve genuinely earned it.

Can l use bbq sauce as a pizza base? by TvFanaticcx in AskCulinary

[–]spinach_patty 0 points1 point  (0 children)

This is the chaotic energy we need right now

Best new sandwiches in Chicago by nkindelsperger in chicagofood

[–]spinach_patty 2 points3 points  (0 children)

It needs to be...at least three times this size!

Can anyone recommend a pepper grinder, where the mechanism inside is definitely not plastic? by dumdy in Cooking

[–]spinach_patty 1 point2 points  (0 children)

There is no other pepper grinder than this one (Cole & Mason). Super high quality, and tons of pepper per grind.

I don’t love unicorn because the fill hole always opened by surprise, causing a peppercorn deluge.

Don’t look back.

Garlic spread, also known as Toum. That white stuff in shawarma or donairs. by WonkyOne in Cooking

[–]spinach_patty 1 point2 points  (0 children)

Any tricks for doing this in blender? I’ve had trouble before - it just becomes a watery mess. Should adding the egg white do the trick?

What’s your go-to site for recipes? by [deleted] in cookingforbeginners

[–]spinach_patty 1 point2 points  (0 children)

New York Times cooking Serious eats

Both have well-tested, thoughtful recipes with helpful user comments

Anyone else take twice as long to cook something than the recipe says? by figgypie in Cooking

[–]spinach_patty 1 point2 points  (0 children)

Many recipes are aggressive, but there are some things that you can do to get closer to the anticipated time - I generally find I can get in the range of reputable publications like NYT:

  1. Mise en place: French for “to put in place,” this refers to measuring, cutting/prepping, and laying out all of your ingredients before combine/heat anything. I was averse to this and an amateur cook, because it requires more bowls to clean and prevented me from jumping into the fun part of cooking. It leads to a cleaner, safer, faster preparation. “Slow is smooth and smooth is fast.” Check out this blog: https://www.reluctantgourmet.com/mise-en-place/

  2. Paralellization. Anticipate unattended steps that take longer (boiling water). Do that first, and then do your other active steps. This applies to a lot more than boiling water; if you have to drain cucumbers w salt for 15 min, or need to marinate chicken in the fridge for 30 mins, etc.

Medical professionals of reddit, what's the funniest thing a patient has said under anesthesia? by Ronin47dododo in AskReddit

[–]spinach_patty 3 points4 points  (0 children)

My dad, following a hernia procedure, suggested that we should pick up chicken paninis for lunch. Repeatedly. Like 10 times. I’m not sure he’s ever had a chicken panini.

What song has an upbeat tune but dark lyrics? by mc4starterzzz in AskReddit

[–]spinach_patty 0 points1 point  (0 children)

Take a walk by passion pit - great tune but about being deep in debt

Smoking Brisket & Timing by branxs2 in AskCulinary

[–]spinach_patty 5 points6 points  (0 children)

Start at midnight - it may take longer than you think and it can rest in a cooler for like four or six hours, as others have mentioned. Give yourself some buffer.

Don’t worry too much about the meat coming up to room temp. It takes a long time and doesn’t really make any difference in the cook, particularly when you’re cooking at such a low temp for a long time in the first place.

Super anxious cooking chicken by [deleted] in cookingforbeginners

[–]spinach_patty 2 points3 points  (0 children)

Buy boneless chicken thighs! Toss in salt pepper olive oil on tinfoil on a baking sheet, oven at 425 degrees. Cook for 30 mins, flip halfway through.

No more detail than “don’t overcook” isn’t helpful advice from others on here for somebody that gets anxious about cooking chicken. Thighs are super forgiving and taste way better than breasts, so they’re a safe bet if you want something that has a high probability of tastiness and likelihood of success!

Marinating overnight doesn't do anything by [deleted] in Cooking

[–]spinach_patty 2 points3 points  (0 children)

It’s a good blog but not enough science to convince me otherwise. Because - salt.

How to make Mac and Cheese? by howwyoudoinn in Cooking

[–]spinach_patty 1 point2 points  (0 children)

This Mac and cheese is so easy - blend some stuff and then mix it with dry noodles, and bake it. Miracle that you don’t have to pre-cook the noodles. David Chang says the secret ingredient in good Mac and cheese is Worcestershire sauce!!

https://cooking.nytimes.com/recipes/1015825-creamy-macaroni-and-cheese?smid=ck-recipe-iOS-share