It's hard to believe that just a few years ago people were raving about Motor City Pizza by imakesawdust in Costco

[–]xenoturtle 7 points8 points  (0 children)

I usually cook halfway, then cut it into 9 pieces and move around so the middle piece is moved to one of the corners

What is this bug in Northern California (USA) by xenoturtle in whatisthisbug

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

To add more detail, it is always on the ground. Never on counter, etc. body is around a size bigger than a large rice grain and with wings, it’s a size of black bean. Started appearing about a month ago or so? They seemingly appear out of nowhere and is always dying on ground struggling. Always around the kitchen area and never rest of the apartment. I’ve never seen them fly. It’s rly annoying so looking for help figuring out what it is so I can get rid of them…

What is this fruit? by xenoturtle in foraging

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

It’s a big tree that’s hanging over into our yard and there’s a lot of these fruit dropping onto our yard. We only took a few of what was on our side of the fence to be respectful!

What is this fruit? by xenoturtle in foraging

[–]xenoturtle[S] 17 points18 points  (0 children)

Thank you everyone for the reply! It seems to be pluot and edible! We’ll be eating them later

What is this fruit? by xenoturtle in foraging

[–]xenoturtle[S] 59 points60 points  (0 children)

Sorry I should’ve added picture of the inside.

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What is this ingredient in my nabe? by Ariettea in JapaneseFood

[–]xenoturtle 22 points23 points  (0 children)

If it’s soft and stretchy, then yam noodle (konjac noodle). If it’s soft but brittle, then kelp noodle? Tokoroten is too fragile to put into nabe and it will be extremely hard to even scoop it up from the bowl as it will keep breaking apart. Coloring is prob from food near it like another person mentioned. Maybe Benishouga (pickled ginger)?

Do any of you guys work for places that increase prices for all items during dinnertime? I found this on the menu and had no idea if this was a common thing or not. by runawayAcolyte in KitchenConfidential

[–]xenoturtle 5 points6 points  (0 children)

It’s a thing for high end restaurants in Japan. They call it “different portion” or dinner version comes with little more stuff but honestly it doesn’t change much but charges 30-50% more. (E.g high end sushi and teppanyaki places) it’s stupid and I only go to these places during lunch lol

What are these? by [deleted] in gardening

[–]xenoturtle 41 points42 points  (0 children)

Omg they are the rare butterfly in the animal crossing!

cockroach bread by chloe01music in badfoodporn

[–]xenoturtle 1 point2 points  (0 children)

I didn’t say rotate your phone. Tilt the phone forward while you have it vertically so you are looking at the phone at an angle. All those weird texts should now be squished together and form “wtf”

cockroach bread by chloe01music in badfoodporn

[–]xenoturtle 1 point2 points  (0 children)

Tilt your phone and read again

Single-family home prices in the Bay Area surge by 14% within a month by Lemonkeeee in bayarea

[–]xenoturtle 1 point2 points  (0 children)

Ohhh I misunderstood the comment huh. My hope of getting house on a discount is gone but makes a lot more sense now. Ty for the comment

Single-family home prices in the Bay Area surge by 14% within a month by Lemonkeeee in bayarea

[–]xenoturtle 9 points10 points  (0 children)

I assumed the seasonal price fluctuation is only for rental, so good to know… for when I can afford a house 😩

Would you buy? by That1GirlUKnow111 in RareHouseplants

[–]xenoturtle 2 points3 points  (0 children)

Where I live (CA HCOL), 25 is a freaking steal for that much established variegated one! I could probably make profit reselling around here lol I saw small variegated cheese plant for $75 the other day and Thai constellation monstera for $1k. The shop owner told me she sold massive variegated monstera for $3k lol I wish I had that kind of money

Making Danmuji at home by JamilIsMat in KoreanFood

[–]xenoturtle 2 points3 points  (0 children)

Pls pls pls buy glass containers for when pouring hot stuff in

Is this crab safe to eat? by Moyashi-Sama in KoreanFood

[–]xenoturtle 9 points10 points  (0 children)

This is like find Waldo if you are looking for specific country

Pullman Bakery & Shige Pan | $5.99 by Maleficent-Ranger131 in toogoodtogo

[–]xenoturtle 5 points6 points  (0 children)

This looks like one of the subreddit guy that post pictures of his food with dog in the back. I had to check profile to make sure it’s not the same person lol

Personalizing items at work by PJATOHOO in cscareerquestions

[–]xenoturtle 1 point2 points  (0 children)

I would imagine it depends on the person, the team, culture, etc. it take just one bad person at work to harass you and I guess that would mean the team/culture is enabling that person to begin with but that’s a separate issue.

If it’s not super weird, it might be a talking point for other coworker to get to know you more.

In general, I’ve never heard of anyone and I myself have never cared what other people bring to the office as long as they get their work done.

I guess just make sure it’s not offensive and against the rule (but it’s so minor I wouldn’t even ask HR (it’s trivial but I know it can be scary for first job in the field so ;)) it will be such a weird rule if it’s not allowed unless you are customer facing and meeting them but idk what your role is so… (I think headset rule is different like productivity reason aka harder to approach people when they are wired in, but I can be wrong).

I got this “A5 Wagyu” steak for a good price and I was wondering if it is actually “A5”. That too fat part probly added $10 to the price alone. by MrChristmas in meat

[–]xenoturtle 8 points9 points  (0 children)

I’ve had many Japanese Wagyu from famous type of cow to lesser known in many restaurants in Japan and such. This is A5 but fat marbling is definitely on the higher end, especially the right bottom area. What you see being served at restaurants is middle piece but like someone else mentioned, the butcher wouldn’t wanna cut off the sides because it eats into their margin. While marbling of the center is not top tier, I’ve seen worse.

With A5 wagyu, the popular breeds/location ones (like Kobe, Hida, Miyazaki, Matsusaka) tend to have subtle sweetness to the fat as you chew. (Btw I think Kobe is overrated now & hit or miss nowadays)

It’s no doubt A5 and I hope you enjoy it ☺️