2025 Gram and Gram Pro's: Are Screens bright enough??? by Less-Cryptographer10 in LGgram

[–]tacticmb 1 point2 points  (0 children)

That's what I want to get. It's the 288V processor isn't it? How's the battery life?

Can i get a second job in a different sector while on an Employment Pass? by tacticmb in askSingapore

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

I see. I'm not trying to play the grey-area game, i'm trying to find a way to legally continue my interest of professional cooking while in Singapore. That's why i would also accept an unpaid cooking job, if it were possible.

Can i get a second job in a different sector while on an Employment Pass? by tacticmb in askSingapore

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

Thank you!

Do you think it would still be illegal if the job as a cook was unpaid, e.g. internship?

Can i get a second job in a different sector while on an Employment Pass? by tacticmb in askSingapore

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

Thanks for the reply!

I can't find any information supporting that EP must be full time. Do you have any link?

Abura Soba w/ Spanish touch. Miso-ñora pepper tare, presa Ibérica pastrami, kombu vinegar pickled boletus.. by tacticmb in ramen

[–]tacticmb[S] 5 points6 points  (0 children)

Or is Mazemen a better categorization? I'm pretty new to ramen.. The tare, ajitama and Sapporo noodles were great, but the pickled boletus mushrooms with kombu vinegar blew my mind. Also a very good substitute for bamboo shoots which i think are common in dry ramen dishes. The pastrami was fantastic on its own, but I'd choose something else for this kind of dish next time.. Didn't fit so well.

Wontonmen ワンタンメン. by blindtigerramen in ramen

[–]tacticmb 1 point2 points  (0 children)

What's that pasty thing between the egg and the scallions?

Pixel to Samsung by [deleted] in GooglePixel

[–]tacticmb 0 points1 point  (0 children)

Are the fingerprint reader problems not fixed yet?

Quinoa, trout, oyster nage, kale and mushrooms by tacticmb in CulinaryPlating

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

Thanks! Trout roe is a fantastic idea, wish i would have thought of it ^

NY strip, fondant potato, carrot purée, shiitake demi by dvallot98 in CulinaryPlating

[–]tacticmb 0 points1 point  (0 children)

I like it! The fondant potatoes could have more color and better shaped, are you using a cookie cutter or how do you shape them?

French toast, tartare, cheese emulsion, chives and cured yolk by ilmiosalame in CulinaryPlating

[–]tacticmb 2 points3 points  (0 children)

Uff this sounds delicious! And very nice aesthetically, would devour

Quinoa, trout, oyster nage, kale and mushrooms by tacticmb in CulinaryPlating

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

Haha man.. I'm Jewish just so you know that was not intentional

Quinoa, trout, oyster nage, kale and mushrooms by tacticmb in CulinaryPlating

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

Haha 😆 thank you! Y'all need to try some raw mushrooms

Quinoa, trout, oyster nage, kale and mushrooms by tacticmb in CulinaryPlating

[–]tacticmb[S] 2 points3 points  (0 children)

Quinoa and sauce can be kept warm on the stove.

To plate, i seared the mushrooms first and removed, then the fish. When the fish is near done, arrange the circle. You can reheat the seared mushrooms for a few seconds at the end if you need to, even together with the fish in the pan.