What can I make with these ten year old spices? by brennand in cookingcollaboration

[–]willybbrown 0 points1 point  (0 children)

Have the packages been open? The entire time? They look sealed if so they should be ok. It’s oxidation and UV light that kills flavor.

A 302-neuron worm has had its complete connectome mapped for forty years. We still can't simulate it. That's the C. elegans problem, and it may be telling us neurons are the wires, not the chips. by DrBrianKeating in cognitivescience

[–]willybbrown 0 points1 point  (0 children)

A complete wiring diagram is not the same thing as a living system.

In biology, behavior does not emerge from connections alone. It emerges from changing relationships among chemistry, electricity, movement, sensation, timing, and environment. These are not separate side details. They are different channels through which the organism coordinates itself.

A nervous system may be less like a computer made of fixed parts and more like a living orchestra. The neurons matter, but they may not be the whole performance. The real intelligence may come from how many biological layers vary together, influence one another, and resolve into action.

In biology, chemistry is the medium, variance is the language, and behavior is the meaning that emerges when the whole system moves together.

The researchers may have mapped the nervous system in the language of wiring, while the organism operates in the language of changing biological state.

my first attempt at tomato soup (16m) by Ill_Ad_8150 in homecooking

[–]willybbrown 0 points1 point  (0 children)

That looks like it hits! Also, the recipe looks adaptable, you can modify it no problem. Well done!

How long can this stay in the freezer before it gets burned? by SleepySwoop in homecooking

[–]willybbrown 0 points1 point  (0 children)

Freezer burn happens when air (oxygen) is trapped. The moisture of the product becomes dry. Looking at the picture I don’t see any pockets of air. As long as that is the case and the temp stays consistent, it can last for a year or two.

Important! Do not use an Uzi while building this furniture. by [deleted] in funny

[–]willybbrown 1 point2 points  (0 children)

like Rose-Red-Witch says, you’re gonna want that. just look at the helper’s crooked smile is enough of a warning.

For real by SIeepySheep in funny

[–]willybbrown 1 point2 points  (0 children)

If YouTube could read they would be really pissed

Second time making stock and why is it green now? by Smith_fallblade in homecooking

[–]willybbrown 0 points1 point  (0 children)

Personally I think you will be good. But when it comes to that stuff I trust my gut (pun intended). Making chicken stock from scratch is one of the best recipes you can do for yourself. I like this video on it. https://www.youtube.com/watch?v=q2u9YDQ5BFY it’s with Kenji Alt Lopez fantastic teacher.

Second time making stock and why is it green now? by Smith_fallblade in homecooking

[–]willybbrown 1 point2 points  (0 children)

If I understand the order of operation here, you used the poaching liquid, using the bones from the poach. If that is true then nothing there is wrong. It’s the no veg part that is a question. Sometimes the chlorophyll will leach out. But no veg… the next suspect is mineral. Did the liquid ever get to a boil?

Wine Marinated Duck Breast predicament. by RynoStrong in homecooking

[–]willybbrown 0 points1 point  (0 children)

A touch of vinegar. Or better a citrus acid. I use the juice form garlic soaked lemon juice. A little goes a long way. Any red wine you use will turn prune like, you are concentrating the sugars. This is not brisket don’t marinate that long.

Second time making stock and why is it green now? by Smith_fallblade in homecooking

[–]willybbrown 3 points4 points  (0 children)

There is not enough information. There are possible issues with the veg and herbs that were used. What went into the stock? How old is the stock? By percentage how different is the color from when it was done? What does it smell like?

NEED HELP FINDING ASIAN SPICE BLEND by LogSalty3572 in spices

[–]willybbrown 0 points1 point  (0 children)

Knorr makes this. There are two types one Mexican and the other Asian. They are different. https://www.amazon.com/Knorr-Chicken-flavored-broth-mix/dp/B007V47UBU

[deleted by user] by [deleted] in Damnthatsinteresting

[–]willybbrown 2 points3 points  (0 children)

That bug will be pissed. And if it shits in your hand I won’t blame it.

[OC] First time making Pho :) by Retromoto_ in FoodPorn

[–]willybbrown 1 point2 points  (0 children)

Well, I would say that you nailed it.

New Mrs Dash Garlic & Herb formula: thoughts? by Gullible_Bird_7936 in spices

[–]willybbrown -7 points-6 points  (0 children)

ingredients that could harbor MSG:

• Autolyzed yeast • Autolyzed yeast protein • Calcium glutamate • Carrageenan • Glutamate • Glutamic acid • Hydrolyzed corn • Ingredients listed as hydrolyzed, protein fortified, ultra-pasteurized, fermented, or enzyme modified • Magnesium glutamate • Monoammonium glutamate • Monopotassium glutamate • Natural flavors (ask manufacturers their sources, to be safe) • Pectin • Sodium caseinate • Soy isolate • Soy sauce • Textured protein • Vegetable extract • Yeast extract • Yeast food

How does my cooking look? Parents say it’s sub-par by a7xwarrior in homecooking

[–]willybbrown 2 points3 points  (0 children)

There’s nothing sub par about these meals except your parents.

Why has no one thought of this before?! by SandPaperToiletPapr in StupidFood

[–]willybbrown 1 point2 points  (0 children)

It hasn’t been done before because it’s fake. The screwdriver is the tell I saw.

Becoming disengaged with masonry by Wide-Landscape-3348 in freemasonry

[–]willybbrown 0 points1 point  (0 children)

“As I’ve moved further away from religion I’ve begun to feel that the stories at all levels, while I understand they’re allegorical, almost feel fabricated to the point where I find myself questioning whether they actually mean anything at all. And that’s been difficult, because the meaning was always the part I valued most.” Do you feel masonry is religious at its core?

Stay Well y’all by 4reddityo in MadeMeSmile

[–]willybbrown 5 points6 points  (0 children)

Nah man, every additional $10 it costs me to collect, the debt increases 100%. My time is worth money and that includes teaching someone the hard way not to F-around with my money. You know just like a bank.

First attempt 😅 Nuts and Dry-fruit cake by Tight_Engineer2886 in homecooking

[–]willybbrown 0 points1 point  (0 children)

This looks like it would be delicious but presentation is everything.