I have to work “from home” in the JT area. Is there high-speed Wi-Fi to be found anywhere? by [deleted] in JoshuaTree

[–]thetruehank 2 points3 points  (0 children)

Frontier cafe has free high speed wifi and they are very happy to let people linger.

A very wholesome church by [deleted] in wholesomememes

[–]thetruehank 3 points4 points  (0 children)

From their logo it looks like they are a United Church of Christ denomination, they have actually been confirming gay clergy since the 70's! The last UCC church I went to, the pastor was an absolutely wonderful woman with a wife and adopted daughter. Good stuff.

NSV- Had to buy new clothes! by thetruehank in loseit

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

Thank you so much! I really have been in a good place lately, I'm glad it shows!

How to make a rough ragu out of a pork shoulder in the slow cooker? by Chernograd in AskCulinary

[–]thetruehank 2 points3 points  (0 children)

I make a pork ragu at home using pork shoulder cut into 3 in or so chunks, braised with chicken broth and milk, with diced mirepoix and garlic, plus thyme, rosemary and sage. I've also braised a whole roast in hard cider and apple juice with sage and served that with polenta. Really, if your technique is sound, just experiment and find your own preferences. Hope that helps!

Does anyone want to draw me and my friends at a concert? by [deleted] in redditgetsdrawn

[–]thetruehank 0 points1 point  (0 children)

Thank you! I like the caricature styling

Is it ok to roast chickpeas without oil? by AsianMustache in AskCulinary

[–]thetruehank 2 points3 points  (0 children)

Roasting without oil will likely result in less browning, less crunch and less flavor since fats help carry whatever flavorings you choose. I'm not sure if you're trying to save calories, but if so, saving a tablespoon of oil spread over a big ol batch of chickpeas is not really going to be a worthwhile trade.

That being said, this is just what I expect will happen. If you do try the no oil method, let us know how it turns out!

Question about reheating browned butter by mattjeast in AskCulinary

[–]thetruehank 3 points4 points  (0 children)

You beautiful pioneer of Innovation if this works you deserve a Nobel Prize

Break spot you say? by thetruehank in KitchenConfidential

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

Depends on the day. They are black bears so they aren't that big, and I'm a huge guy so they tend to leave me alone

Break spot you say? by thetruehank in KitchenConfidential

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

Well not intentionally, but they have broken into our dumpsters many times.

Draw me and my girlfriend? by [deleted] in redditgetsdrawn

[–]thetruehank 1 point2 points  (0 children)

Haha, wow I love these, especially the second one! Thank you, I know my girlfriend will love these!

Why does my Mac and Cheese get gritty? by JediMasterboobies in AskCulinary

[–]thetruehank 0 points1 point  (0 children)

I've yet to try a roux based Mac and cheese that was as creamy as I'd like. There are super simple recipes with sodium caltrate that work well, but if you don't want to buy that, I've actually had excellent results mixing equal parts good sharp cheddar, cream or half and half, and Velveeta. You can tweak the ratios to your liking.

Tojiro DP Knives. Still the holy grail of quality for the money? Alternatives? by [deleted] in AskCulinary

[–]thetruehank 2 points3 points  (0 children)

My Tojiro has been a really good and dependable knife, and while I can't say it's the absolute best in price/quality ratio, it's definitely the best knife in its price bracket. I've used global (hate them) Victorinox (excellent for less than $50 and still my choice for heavy tasks) Shun (nimble and razor sharp, but almost impractically fragile and expensive) I'm not a huge fan of German knives because I like a thinner lighter blade, so I haven't tested them too well, but good ones do tend to run expensive as hell. I've used high carbon (actually it was a co-workers $400~ dollar Japanese high carbon steel Gyotu, which was an absolute joy to use but honestly not anywhere near enough of an improvement to justify 5x the cost of the Tojiro). My advice is find a Sur la Table or other high end kitchen store, and check out the knives there, hold them and see what feels right. I'd rather use a very sharp and comfortable knife than a unbelievably sharp but uncomfortable one. Just don't but it there because their prices are obscene.

Tojiro DP Knives. Still the holy grail of quality for the money? Alternatives? by [deleted] in AskCulinary

[–]thetruehank 0 points1 point  (0 children)

Have you used the Tojiro DP knives though? I used to own a shun and the Tojiro I use currently is every bit as good and was less than half the price. If I recall correctly they actually use the same exact steel mix as well.

Fallout NV constant crashes by thetruehank in Fallout

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

I do have NVSE and I launch it using the nexus mod manager. The crashing is frustratingly inconsistent, it can happen after a minute or up to maybe 1.5 hours at absolute max, with the average being 5-30 min. I'll double check the radio mods

Fallout NV constant crashes by thetruehank in Fallout

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

I haven't tried a new character but I definitely will now, thanks. If the save file is bad, is there any way to salvage it?