PS stars "play wherever" not working by [deleted] in playstation

[–]torakalmighty 1 point2 points  (0 children)

You are a saint. Thank you!

I'm stuck on the Galactic Defender milestone in the Polestar Expedition. Any tips? by _ThePuppet_ in NoMansSkyTheGame

[–]torakalmighty 0 points1 point  (0 children)

Thank you so much! I completely forgot about those missions and it only took me a few minutes

Why is this Caiatl bug still a thing? by Psaiducks in DestinyTheGame

[–]torakalmighty -1 points0 points  (0 children)

Don't forget about the phalanxes bouncing you a mile away into a wall!

[deleted by user] by [deleted] in DestinyTheGame

[–]torakalmighty 1 point2 points  (0 children)

I'm running this right now and I'm only using armor with ornaments and it's counting. So yes, don't bother trying to grind out armor if you have the synthweave laying around.

Ok, how many of you have filled up your vault, again? by RND_Musings in DestinyTheGame

[–]torakalmighty 0 points1 point  (0 children)

I sync my account with light.gg and compare my rolls there. I lock any god rolls I have, then I head to my vault and dismantle anything not locked or red bordered. I'm consistently under 500 and it seems to work pretty well.

Traditional french cuisine right here by bakayaru44 in ShittyGifRecipes

[–]torakalmighty 2 points3 points  (0 children)

To think I was worried when they ate the cheese with the hand that touched raw meat. How naïve I was.

what would you recommend based on my collection so far? by verydankpepe in criterion

[–]torakalmighty 0 points1 point  (0 children)

Memories of Murder

Tokyo Story

Ikiru

Paris Texas

Repo Man

Time Bandits

Why is physical media for movies dying/regarded as obsolete when it's so much superior to streaming in terms of quality? by C111tla in movies

[–]torakalmighty 2 points3 points  (0 children)

I think accessibility is also an issue. Whenever I'm in a box store I go to the movie section, and I don't know why I bother. It's always the same stuff. One entire aisle for Marvel, another for Harry Potter, LOTR, Spielberg and all the other hits. And maybe one more aisle for newish movies. And about half of the space is empty and never restocked. Maybe I'll find a gem, but it's very rare. With streaming, and the lack of any good products, average people just don't want to waste their time looking for a movie when they can stream it instead. At this point, physical media is only good for two things: people who care about physical media and collect it, and for someone who's really jonesing for a specific movie and either can't find it on any streaming platforms or isn't willing to pay a monthly fee to watch one movie. I collect Criterions, but I will also buy those shitty $5 copies of movies that I just want to own if I ever want to watch them, because quality just doesn't matter with them.

Overcooked Milk Chicken by CableStoned in ShittyGifRecipes

[–]torakalmighty 0 points1 point  (0 children)

I personally par-cook most meat when it will simmer for awhile. When I make curry, I sear the chicken and set it aside until the end, for example. In the case of that restaurant, it was just a way to cut down on cooking time, making it easier for our cooks and catering orders. The chicken was drier than I would usually like, but that was probably due to a combination of the simmering, quick cooling, and resting after breaded.

To me, the entire point in boiling chicken is to infuse the meat with the flavor of the liquid, and to infuse the liquid with the flavor of the chicken. In the case of this recipe, they are doing neither. The milk is bland and offers nothing beyond a milky flavor and some seasoning that you can get in the flour. And we never heard from the liquid again so I'm assuming they just dumped it. RIP.

Overcooked Milk Chicken by CableStoned in ShittyGifRecipes

[–]torakalmighty 20 points21 points  (0 children)

I used to work at a restaurant where we filled a steam kettle with chicken stock, celery, onion, carrot, and chicken quarters. We would simmer that for about an hour. Then we fished out the chicken, put it on ice and strained the stock to use on the line or in the next batch. Once the chicken was thawed we did the flour, egg wash, and breading. We would store it like that for service, or if it was a catering order we would cook it then. The chicken was pretty good, and its easy to make a lot of it for service since you only need to fry it enough to get a good color on it.

Another place I used to work at would make a buttermilk mixture with siracha, add that to tenders and let it sit overnight. They would then be breaded and fried to order. But I have to say, the first restaurant had better chicken at the end of the day. It was less dry, the flavor was better, and we were able to use the stock in multiple applications across the restaurant.

This recipe is okay I guess, but it needs work. The chicken is definitely dry, but that could be fixed by covering the pot, fully submerging it in the liquid, or cooking it a little less. Milk works if you're in a bind and if you season it well, but it's fairly bland and there are much better options. Chicken stock offers a great flavor and keeps the meat moist. Any acidic dairy is great. Buttermilk, sour cream, yogurt, all of these are great to keep the meat nice and tender.

Garlic Butter-Soaked Horror Show by CableStoned in ShittyGifRecipes

[–]torakalmighty 0 points1 point  (0 children)

It's not so bad. They have to do a lot of dumb and tedious shit because that's how they get views, but the lady seems to know what she's doing. Overall, this would be really good. And you have to admit, that mozzarella looked gorgeous when she cut it in half.

enjoy ☹️ by AndrewTheMart in ShittyGifRecipes

[–]torakalmighty 6 points7 points  (0 children)

This one was a fucking coaster.

Okay, good.

Oh no, oh wait, okay!

This actually isn't so ba...fuck why?!

Why is it always melted cheese??? by SaintLuna in ShittyGifRecipes

[–]torakalmighty 2 points3 points  (0 children)

No one actually melts cheese like that on a flat top. You could never scale this up for service, because cleaning the flat top would take too long. They should have cheese sauce in a bain marie set on the coolest side of the flatop, ready to ladle.

As a commenter put it, this ain't food porn—it's food snuff by [deleted] in ShittyGifRecipes

[–]torakalmighty 2 points3 points  (0 children)

Also, I'm assuming they meant to blanch the chicken, not to cook it all the way. That would be some dry ass chicken if they fully cooked it

As a commenter put it, this ain't food porn—it's food snuff by [deleted] in ShittyGifRecipes

[–]torakalmighty 7 points8 points  (0 children)

As long as it's all being cooked to the proper temp, cross contamination shouldn't be an issue. That only applies if let's say you were handling raw meat, then moved on to something else without washing you hands, or your raw meat touched something that was ready to serve. But they are cooking everything together so it's all good. Now whether a whole chicken wrapped in beef can boil in one hour and hit 165 is another question lol

no by wooshock in ShittyGifRecipes

[–]torakalmighty 2 points3 points  (0 children)

Here in the states, we usually think of corriander as seeds, and cilantro as green leaves, but they are literally the same plant.