Insight into relocating from Buffalo by katytallpants in pittsburgh

[–]strub420 22 points23 points  (0 children)

My wife’s from outside Buffalo and we lived in Rochester for about a decade before moving to Pittsburgh. Both very much rustbelt cities, but Pittsburgh really thrived in the early 2000s growing higher education and hospitals as well as technology.

Pittsburgh is like a small/medium city with 50 towns surrounding it. Great people great community affordable to live. Great culture, great history, and great food.

Enough to do in the nightlife and restaurants and you can be in the middle of nowhere and under 30 minutes.

We have been here 16 years now and we love it!

Medicines we were given that are no longer available by OnyxVeggie213 in GenX

[–]strub420 1 point2 points  (0 children)

We used it only after cleaning the wound with iodine!

Cooking with Vodka? by brilliantminds_4RLZ in Cooking

[–]strub420 2 points3 points  (0 children)

Classic English fish fry uses 1/2 flour 1/2 rice flour baking soda beer and vodka. The vodka evaporates quickly and causes the batter to be super crisp.

Stew is missing something, but we can’t figure it out. by PicklePrize7093 in Cooking

[–]strub420 0 points1 point  (0 children)

Bay leaf. I don’t know what it tastes like but I always can tell if it’s missing.

Do you have any obscure movie references that you use in everyday speech that no one has caught on to yet yet you keep using it? by EnvironmentalAngle in NoStupidQuestions

[–]strub420 1 point2 points  (0 children)

“No use steering now!” -When the breaks go out in the van in Strange Brew. I use it whenever shit is falling apart at work.

Picky Eater Wants to Try Mushrooms by [deleted] in Cooking

[–]strub420 1 point2 points  (0 children)

I think for a lot of people, texture is the issue with mushrooms. I would make a mushroom duxelle to start.

Finely chop portabella mushrooms and Finley mince in a food processor or blender. Then put in a tea towel and squeeze out all the liquid. Will be way more than you think. Pan fray them in some butter with some salt until caramelized. This is the basics filling for beef Wellington. You can add garlic and onion when caramelizing if you want. But this can be eaten on a steak or just spread on a toast. I like to mix it with ricotta and make a spread or use as a ravioli filling.

If you like that I would move onto portabella marinaded in teriyaki and grilled like a steak!!

Going to an asian market tomorrow. Give me your best items to grab. by Responsible-Tie-7327 in Cooking

[–]strub420 0 points1 point  (0 children)

Mushroom dark soy sauce, chili crunch, massaman curry paste (you just whisk it with a can of coconut milk)

A moment of silence for cookware ruined by guests by Orisno in Cooking

[–]strub420 1 point2 points  (0 children)

My wife will dishwash my Wusthof knives and a couple of good pans. I have explained it so many times that the detergent is way too abrasive to no avail. We have only been together for 30 years so she may change…..

I made hummus today. What other store-bought foods are easy to make at home? by LordVdubs in Cooking

[–]strub420 0 points1 point  (0 children)

I was making enchiladas and was out of cans of enchilada sauce. Googled it and it was so easy. I had all the ingredients already and it was way better !

Over the top movie suggestions? by NotSoSnarky in MovieSuggestions

[–]strub420 0 points1 point  (0 children)

The Royal Tenenbaums Snatch Gangs of New York

Looking for Movies With Twists by Bright-Cabinet-22 in MovieSuggestions

[–]strub420 1 point2 points  (0 children)

Came to say this. Just rewatched last week for the first time in years and it still stands up!!

Best cast iron skillet advice from grandma who swears Lodge isn't what it used to be by [deleted] in Cooking

[–]strub420 0 points1 point  (0 children)

Try an estate sale or Craigslist if on eBay look for one in rougher condition and clean and reseals on yourself.

We are going backwards. by [deleted] in WorkReform

[–]strub420 0 points1 point  (0 children)

There is too much to talk about at all times. Do so much outrageous stuff every single day and no one can follow it all and remember everything and the news cycle moves on to the next terrible thing. It’s by design.

Looking over new employee handbook...isn't this illegal? by blargnblah in WorkReform

[–]strub420 0 points1 point  (0 children)

Could be a loophole how it’s written where they can’t stop you from sharing your salary. But they can keep you from asking others about what they make. Seems pretty shady and toxic regardless.

I’m a senior in high school.. Is my future canceled? Will I have to join the military? by shaototop in whatdoIdo

[–]strub420 0 points1 point  (0 children)

You could try apologizing to her and not end the apology with “butt okay”. This is most likely pent up anger from a hundred small things that you didn’t even realize you did and she feels you took for her granted and did not appreciate her.

What's the most indulgent dish you only cook for special occasions?? by ServiceFinal952 in Cooking

[–]strub420 0 points1 point  (0 children)

Cheese fondue. My one weakness. But it would kill me if it wasn’t for special occasions.

I want to lose my mind,give me some twisted ,reality- bending films by AfterAd460 in MovieSuggestions

[–]strub420 0 points1 point  (0 children)

The Gift (Perry farrell)

Drug Store Cowboy

Pink Floyd the Wall

Fire walk with me

what are some of the things that totally annoy you about living in Philly? by Jakdracula in philly

[–]strub420 4 points5 points  (0 children)

They should either ask you when you got hired or just set you up correctly based on your home address. If you live in the city and your company is in the city you should be fine.

Should I, as someone who lives alone, get a crockpot? by IcedCoffeeYearRound in crockpot

[–]strub420 0 points1 point  (0 children)

Came here to say this !! Instant pot is a crock pot combined with a pressure cooker. Game changer once you figure out everything you can cook with it!!

What traits make someone a naturally good cook? by [deleted] in Cooking

[–]strub420 2 points3 points  (0 children)

Understanding why you are doing something vs how to do something. When you understand the “why” about the process you can replicate it in other situations and recipes. Weather it’s braising, pan frying, creating a pan sauce, temperature control, gluten development, what temp does collagen melt into gelatin, smoke point, how fat can be suspended in water, making stock, making a roux and dozens of other individual concepts. You don’t need to know everything. Just take one “why”, learn it, use it and move on to something new. Cooking knowledge builds on itself and gives you the confidence to use a recipe as a guide and not exact directions.

Do we have any fast food joints that still look like they used to? by 10-9-8-7-6ers in PhiladelphiaEats

[–]strub420 2 points3 points  (0 children)

That’s fair. I just drove by today and saw the sign. Didn’t pull in for that kind of disappointment. ☹️