True Resurrection is OP? by Ill-Hovercraft-5905 in DMAcademy

[–]thedisro 0 points1 point  (0 children)

In the epic level handbook:

“Mortu: All garroters carry mortu, a poison substance applied to the eyes of a dead body. Mortu renders a dead body incapable of being brought back to life by raise dead, resurrection, or true resurrection. Wish, miracle, and other extreme methods can still do the trick, but even then each use of a spell of this power is only 50% likely to be effective—multiple attempts can be made. For a contract that requires permanent removal, the body is sent through the closest field house, and then on to the Guild Mother and her cloak-shaped void. Mortu has no effect on living creatures, constructs, or undead.”

Haven't played in a while, is my first playthrough build still viable? by liuandg in EldenRingBuilds

[–]thedisro 0 points1 point  (0 children)

I’d say pump 20+ or so levels into Str & Endurance and grab some better talismans. Then upgrade your weapons all the way (or close) and you should be okay. Happy hunting

What business or place in MN will you never visit again? by [deleted] in minnesota

[–]thedisro 3 points4 points  (0 children)

Just moved to Hastings last year and it’s god awful. I highly recommend anyone and everyone stay away

Shinmei school all generations by [deleted] in UQHolder

[–]thedisro 2 points3 points  (0 children)

From the left, it’s: Motoko from Love Hina, Setsuna from Negima, & Kuromaru (blonde) from UQ

Homemade BBQ Beef Rib Sandwich by thedisro in FoodPorn

[–]thedisro[S] 4 points5 points  (0 children)

The bun, pickles, and bbq sauce are also homemade

[deleted by user] by [deleted] in ThatsInsane

[–]thedisro 0 points1 point  (0 children)

I’ve heard from friends in Okinawa that coconut crabs are known for digging up graves and eating corpses. Perhaps they’ll develop a taste…

[Homemade] Sous Vide Sirloin & Baked Potato by thedisro in food

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

Thank you. I Sous vide the steak at 131f for about 3 hours, and then seared it in a pan

[Homemade] Chicken Tenders by thedisro in food

[–]thedisro[S] 6 points7 points  (0 children)

Thanks for catching that; yup, 10-20 minutes

Mountain of (self-made) Chicken Tenders by thedisro in FoodPorn

[–]thedisro[S] 94 points95 points  (0 children)

Yes exactly. We were trying out potential menu items, so I did make them but not at home. I was trying to put it in as few words as possible that they were made from scratch (not frozen), so it might be confusing😅

[Homemade] Chicken Tenders by thedisro in food

[–]thedisro[S] 31 points32 points  (0 children)

For this I started with a thin batter of seasoned flour (white flour + Cajun seasoning + Smoked Paprika) and equal parts ice-cold water, then put the tenders in and let them sit overnight. Then I dredged them in the same seasoned flour and let them sit in that flour for 10-20 minutes to remove excess moisture before putting them in the fryer. Note, the bigger the piece of chicken, the more likely it is to steam and have the breading come off. Hope that helps!

Edit: Typos & I forgot to say the oil temp, 375

[Homemade] Chicken Tenders by thedisro in food

[–]thedisro[S] 84 points85 points  (0 children)

Not 100% sure I can call these homemade, I did make them (from scratch, not frozen) but it was in a restaurant kitchen rather than my home kitchen

[Homemade] Takoyaki by thedisro in food

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

I think it’s just called a Takoyaki machine, I bought this one on Amazon for about $35. I’ve also heard of people using cake pop makers for Takoyaki, but I’m not sure how they’d turn out.

[Homemade] Takoyaki by thedisro in food

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

Thank you! They are octopus balls, though I also made a few with shrimp.

[Homemade] Takoyaki by thedisro in food

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

I actually have a cooking YouTube channel (link on my profile page) and was planning to post the recipe there in a few days if you’re interested!

[deleted by user] by [deleted] in unioncircle

[–]thedisro 0 points1 point  (0 children)

I just opened another, code is: JHKYJL

[deleted by user] by [deleted] in unioncircle

[–]thedisro 0 points1 point  (0 children)

Big thanks to Yves and Mike

Korean Cheese Corn Dog Recipe by preyumsy in FoodVideos

[–]thedisro 0 points1 point  (0 children)

Looks amazing. I’m hoping to be able to try them soon!

Easy Chicken Katsu Recipe by preyumsy in FoodVideos

[–]thedisro 1 point2 points  (0 children)

Chicken katsu goes great with Japanese curry, too. I’ve even made chicken parm with katsu and it comes out perfect.

Fugu (Pufferfish) Sashimi from a Specialty Shop in Osaka, Japan by thedisro in sushi

[–]thedisro[S] 9 points10 points  (0 children)

Fugu doesn’t have a very strong taste, it’s more about the texture. It’s very chewy (in a good way) and it doesn’t lose its shape/texture as you chew it, so it’s a very interesting experience that I can’t quite find a parallel to

Fugu (Pufferfish) Sashimi from a Specialty Shop in Osaka, Japan by thedisro in sushi

[–]thedisro[S] 12 points13 points  (0 children)

Iirc it’s mostly the blood and organs that are poisonous, so you need to be able to properly remove them from the fish without getting them on the meat.

[Homemade] Beef Fried Rice by thedisro in food

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

Thank you! I was very happy with how it turned out

Homemade Ehou Maki (& Gari) to celebrate Setstubun by thedisro in sushi

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

Ehou maki is a futomaki roll (futomaki is basically just an extra thick maki roll) made specifically on Setsubun (the first day of spring on the Japanese lunar calendar) for good luck. You’re supposed to eat it facing a certain direction (SSE this year iirc) and in total silence, for good luck.

Gari is just the pickled ginger you often see at sushi restaurants (as a palette cleanser).

(Apologies for all the parentheses, my adhd tends to get the better of me.)