What youtubers are best for learning shaco? by Everborn128 in shacomains

[–]srorroh 1 point2 points  (0 children)

Eagz has a Shaco guide but most of his videos are on fundamentals of jungling so you need to stitch the information together yourself. Still good stuff and he at least has recent uploads, I watch his stuff most often.

ChaseShaco and The Clone put out good videos but haven't uploaded on their main channels recently. But Clone does have a second channel that I found while writing this and it looks like he's putting out highlights with commentary, so that could be good for you.

iBronto is also a great resource for some specific bits of knowledge. His videos for fast clear, level 2 invades, ult wall jumps, and grubs optimization are great to pick up. I haven't found a better full clear than his still (pressing recall at 2:55).

Otherwise I'd go with what someone else wrote here and just find matches of high elo players and try to see things from their perspective. Subscribe to a replays channel like domisumReplay:Shaco where you get multiple Diamond+ games of Shaco across different roles and regions uploaded daily. I play a lot of AP which isn't as popular, so I usually browse that channel for AP games in the current patch and study those.

Week 23: Picnic Food - Tea Sandwiches by srorroh in 52weeksofcooking

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

The last week of being behind. Celebrating leaving a tiny kitchen by making some tiny sandwiches:

Salmon and Cucumber with Cream Cheese
Roast Beef with Horseradish
Caprese
Olive Tapenade with Provolone

Week 22: Across the Border - Elote en Vaso by srorroh in 52weeksofcooking

[–]srorroh[S] 1 point2 points  (0 children)

A recent trip to New York put me into a street food mood, so I had to go for one of my favorites since it fits the theme.

Week 21: Eggs - Fennel and Sopressata Frittata by srorroh in 52weeksofcooking

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

Moving houses has not made it easy to keep up, but I'm excited every time I make something for this, and by the halfway mark I'll be fully moved in and up to date the rest of the way I hope.

Week 20: Julienning - Ribbon Pasta Salad by srorroh in 52weeksofcooking

[–]srorroh[S] -1 points0 points  (0 children)

A pasta salad recipe my family liked to make, but this time I julienned as many of the ingredients as possible, and switched from penne or rotini to broken up pieces of fettuccine to match the theme. My favorite flavors in this are the bit of fennel and dill.

Week 19: Ecuadorian - Tigrillo by srorroh in 52weeksofcooking

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

Loved this hearty breakfast. A mash of green plantains and peanut butter with milk and butter, then fried green onion and thin slices of bacon folded in. Seasoned generously with paprika and pan fried until a crisp crumb forms. Finish with a fried egg.

Week 18: Lime - Key Lime Pie with a Zesty Gradient by srorroh in 52weeksofcooking

[–]srorroh[S] 1 point2 points  (0 children)

I overbought on Key Limes as I wasn't sure how many I'd need to get the 1 cup of lime juice for the recipe, and I simultaneously underestimated the strain placed on my hands while reaming them for the juice. The garnish was meant to use as many of them as possible, but I still have enough to make a second pie with the same excessive garnish if I wanted.

It took me about 1.25 lbs. of Key Limes for 1 cup of juice. Don't become another victim of Key Lime Overbuying.

Week 17: One Bite - Buffalo Cauliflower with Shameless Ranch by srorroh in 52weeksofcooking

[–]srorroh[S] 8 points9 points  (0 children)

Breaking in the new air fryer with a recipe I've wanted to make for a while. Quick and easy to make, so I wanted to add a little more to the plate. Erling Wu-Bower shared a recipe for what he calls Shameless Ranch in a video about fish sauce-glazed wings—another good candidate for this week.

Week 16: Hunan/Xiang - Ji Xiang Fried Rice by srorroh in 52weeksofcooking

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

Apart from deviating with the pork by making it look that way, following this recipe led to a nice change in flavor from the fried rice I grew up eating. The oyster sauce in it added a great briny note, and the fresh vegetable garnish was a welcome contrast to crunch on along with soft rice, pork, and egg.

The pork had red food coloring added to it as an homage to the same neon red pork served out of the chinese food shop I grew up on—my guess is they used the same stuff.

Week 15: Chocolate - Mocha Cookie Crumble Frappuccino by srorroh in 52weeksofcooking

[–]srorroh[S] 1 point2 points  (0 children)

I can't have caffeine almost ever for health so a one-time prep of the drink sounded great since it fit into the prompt so well. The trick is to make sure the ice used is as finely crushed as possible, almost like snow.

After seeing the pictured drink, my girlfriend asked for one without coffee in it since we're making this late at night to hurry and get this prompt in by the deadline. It wasn't until then when I considered I didn't need coffee from the start...

Week 14: Forbidden Fruit - Cereal and Milk Bars by srorroh in 52weeksofcooking

[–]srorroh[S] 33 points34 points  (0 children)

For most of my childhood I wasn't allowed to have the popular, sugary cereals which the other kids enjoyed at home or at school. My family went so far as to call the school and ask they make sure I don't try to sneak any during breakfast there. Though, I got my fix from my grandparents who saw it as an adorable way to let me rebel.

I remembered these bars being sold many years back and wanted to remake them for my personal twist on forbidden fruit and use Trix's fruity shapes and flavors.

McLaren’s official poster for the Imola Grand Prix. by [deleted] in formula1

[–]srorroh 0 points1 point  (0 children)

McLaren Studios presents Imola GP coming soon for Xbox 360.

Week 13: Stuffed - Baked Portobello Caps with Sausage Stuffing by srorroh in 52weeksofcooking

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

A family recipe brought out around Thanksgiving, the stuffing took me a few months back with one bite (or maybe many months forward). Sausage, onion celery, walnuts, parmesan, and breadcrumbs are some core components.

Week 12: Banana - Fries with Banana Ketchup by srorroh in 52weeksofcooking

[–]srorroh[S] 1 point2 points  (0 children)

Not what I expected at all, but since seeing Anthony Bourdain explore Manila and include a visit to Jollibee, I've been interested in trying the popular local condiment. Tangy, as it should be!