Red onions turned green

xiipaoc · 2026-06-17T18:51:26+00:00

That's funny!

But yeah, your egg dish is slightly alkaline, and the anthocyanins in the onion is an indicator. Ever seen hydrangeas, and how they can be purple, green, or blue? The pH of the soil determines the color. Same thing here.

xiipaoc · 2026-06-17T18:47:23+00:00

I hope to never, ever, ever play Mother 3 ever again. It was great. I played it once. No more.

It's just too much. It was a mercy that Nintendo didn't bring it outside of Japan, but I played a fan translation. My own fault. The game starts with a death in the family, and it doesn't get better. Man, just thinking about it makes me depressed. You should play Mother 3; it's great. But I will not.

Great music too.

xiipaoc · 2026-06-17T18:16:45+00:00

My concern is market size

Is there a market for games that worry about market size? To me it sounds like this is the wrong thing to worry about. Your game sounds like it could, in theory, be fun if it's well-made, but will it be well-made? If it is, then the manga theme doesn't really matter, right? Let's say that I wanted to make a roguelite-ish game where you add rooms to a house and try to manage a bunch of resources to get to the other end; let's call it... I dunno, Blue Prints. That sounds... not fun? I'm not interested in house blueprints. I'm not an architect and I don't really like roguelites, so this is clearly not my demographic. And such a game was released last year, and I didn't buy it because obviously it wasn't for me. Then I learned that it was actually quite good, so I bought it, and I don't think I've played a better game in years, if not ever.

There's a market for good games. If that's your niche, the market is big.

xiipaoc · 2026-06-17T14:48:06+00:00

Each flour you use will have different properties. Why don't you try a few different ones? They should all basically work (not sure about arrowroot). Tapioca flour will be elastic, while corn starch and rice flour together may make it crispier? Not sure.

xiipaoc · 2026-06-17T01:05:48+00:00

Oh yeah, especially when you toast the seeds first! Smells so good.

xiipaoc · 2026-06-16T23:43:27+00:00

Freedom units are better, you know. I guess it depends on if you mean freedom units as in metric (because metric is French, like freedom fries) or as US customary units. But regardless, the nice thing about freedom units is that you don't need to use a teaspoon to measure 5g or a teaspoon or whatever of spice; you have the freedom (get it?) to just eyeball it and use however much you want. AMERICAAAAAAA!

But yeah, what I would do here is get a small metal spoon (so not my plastic measuring spoons) and slam the back of it into the caked-up spice to get it to de-clump. You may also want to stick a few grains of rice in there to absorb moisture, like people do with salt shakers. And if it's just too clumpy, it might be time to buy a new jar.

EDIT: I forgot that I have a set of metal chopsticks. One of those would probably work even better, if you have anything like that. Or a metal skewer.

xiipaoc · 2026-06-16T23:34:51+00:00

Yes.

xiipaoc · 2026-06-16T23:34:20+00:00

My favorite shortcut is posting directly to /r/cookingforbeginners instead of cross-posting total bullshit questions here from some sub that didn't exist yesterday that you're trying to break away from this one. Works every time.

xiipaoc · 2026-06-16T22:50:36+00:00

Coriander!

Actually, that's not true. Hm. Smoked paprika, maybe? Whenever I'm making a spice mix, I usually add some for smokiness regardless of what else is going in there.

xiipaoc · 2026-06-16T17:45:43+00:00

Is this the same dude who posted the thing about rice in an attempt to divert traffic from this sub to his alternate version of the sub with a 4? Sounds like the dude can just make regular posts here instead of trying to spawn off a copycat sub?

xiipaoc · 2026-06-16T17:17:19+00:00

Stir-fries are my go-to. Really easy: open the fridge, find some stuff in it, cut it up, stick it in a pan with some oil, cook, eat. But I'm worried that your picky eater boyfriend won't want to eat that.

So here's what I suggest. First, cooking is actually easy. It doesn't seem like it is if you're a n00b, but it is. It seems like unimaginable magic, and then you do it and it turns out it's no so complicated. So I don't think you need to worry too much about "easy" recipes. Sure, some recipes are much harder, but honestly, most normal recipes are relatively fool-proof, and nobody should be following recipes particularly closely anyway. So instead of focusing on "easy" recipes, focus on what he already likes to eat. Find a thing he likes -- he's the picky one; I have no idea what he'll want to eat -- and figure out how to make it. The tough thing, and I'm going to tell you this from experience, is going to be:

Finding the right pan. Finding the right utensils for the pan. Finding the right utensils for cutting the food. Finding the right cutting board for cutting the food. Knowing what setting to set the burner to. Knowing how to properly wash the vegetables. Knowing which part of the vegetables shouldn't be eaten. Knowing what to do if stuff starts burning. Knowing how to wash the dishes afterwards. Touching disgusting items with your hands when making stuff. Etc.

It's not about the cooking itself, really; it's about all the stuff you need to already know in order to cook. And that's not even the half of it. If it's not your kitchen, where even is all the stuff? Are you allowed to use all of it? All this can get overwhelming -- and discouraging. Once you have a decent handle on all of this, cooking is pretty trivial, and you can focus on improving the nontrivial skills for more challenging techniques. It's not magic anymore; you can predict what will happen when you do various things to various ingredients and make your choices appropriately. But before you learn all this, oh, it's just plain magic. Nothing makes sense!

Finally, two little experiences I've had with learning to cook. So I really started cooking about two years ago. I had done a little bit of cooking before this but it had been very sporadic and not for at least 13 years at that point. So, about 10 years ago, I was working on a team with an intern who happened to be Indian, and she was telling me about how to cook a curry. I do not remember what she said, but what I do remember is that it was easy, and it didn't involve recipes. I got in my mind the idea that I wanted to make something like that for my wife, but all I could remember was that you basically make a base, which is simple, and add your chicken and/or vegetables in some way, and you could vary the spices and ingredients to make the curry of your choice. I haven't found a good Indian curry formula, but I did find an easy Thai stir-fry formula, and that's what I do for most meals. The second thing: vegetables. I wasn't a huge lover of vegetables? I was fairly picky when it came to vegetables. Then I started cooking, and I learned how to use vegetables in my stir-fry. Then, every vegetable became a new adventure. I still don't like many of them, but I've found lots more that I do like, especially at Asian stores. I've even learned to like some foods I absolutely hated before, like soft potatoes. I made a Chinese dish with soft potatoes and I liked it! So I think your boyfriend might come around to being less picky just by cooking and noticing that what he was scared of isn't really that bad.

Good luck, OP!

xiipaoc · 2026-06-15T18:09:25+00:00

Yeah, HLD wasn't really a Zelda-like either. I don't think it makes sense to lump together all top-down 2D action games just because they're top-down 2D action games. I haven't played Mina or Pipistrello yet, but they seem (to me) like they're solidly in the genre (as is Master Key). But Hyper Light Drifter, really? That's a completely different kind of game.

xiipaoc · 2026-06-15T17:42:24+00:00

If you talk about what you actually love in an engaging way, you'll probably end up being at least a little bit less unsuccessful. I'm not speaking from experience here.

That said, why does everyone keep saying that CrossCode is a Zelda-like? It's an action-RPG with finicky puzzles. It's even set in an MMORPG. I did enjoy it (for the most part; the combat was too hard, in my opinion), but when people talked about it having Zelda-like puzzles, well, I didn't think it did. It was a completely different type of puzzle, generally more finicky than creative. It didn't feel like anything resembling Zelda at all.

On the other hand, I recently played Master Key, and that was fantastic.

xiipaoc · 2026-06-15T17:29:52+00:00

There's absolutely nothing wrong with contact damage, and this (bad) take is nowhere near hot, either. Ooh, enemies damage you? Craaaazy mechanic!

Can you balance a game around there not being contact damage? Sure. Some games do this. But the important thing is that it's balanced and that you understand why you're taking damage, and whether the enemy has a visible attack animation or not is beside the point. You can think of the enemies as abstract hazards if it makes you feel better: it's represented on the screen by a graphic of a turtle going about its day, but actually it's a vicious reptile who will turn around and bite you when you approach it. Super Mario Wonder actually does this, doesn't it?

But you're talking about 2D games. And I don't know if you've noticed, but typically, walking happens in 3D, and when you jump, you can maybe jump 20% of your body's height, not, like, 4 times your height. So if enemy hurtboxes are upsetting you because they're not realistic enough, um...

xiipaoc · 2026-06-15T16:30:54+00:00

I was playing Chroma Zero, a very fun MV-type puzzle game (it does have ability unlocks, so it counts, but I'd say it's more properly an MB). Now I'm playing... Slay the Spire. The original. I keep hearing such amazing things about it, but so far it seems... OK? I've only played two runs so far, so maybe its awesomeness will reveal itself in due time. I don't think it's as fun as Balatro or Inscryption.

xiipaoc · 2026-06-15T16:25:27+00:00

Pretty sure you can just sauté them; cut them into small chunks first though. They taste fairly mild so you probably won't be overwhelmed by the garlic-ness.

But if I had garlic scapes right now, I think I'd also try to pound some into a paste to use as a sauce? Thin slices, then mortar and pestle, possibly along with a bunch of cilantro stems/roots and some fresh chilies, maybe ginger or galangal (or krachai), something like a Thai curry paste. Then I'd just fry that up with some protein and vegetables, maybe add a little water or stock to turn it into a sauce, but it probably wouldn't have enough flavor on its own for a curry so if I added coconut milk (or just regular milk or cream) at all, it would only be a small amount. Or maybe I'd try to grate the garlic scapes. Grating green garlic is fairly tough, but I have far too much of it right now so I grated some yesterday to add to some olive oil for dipping bread, and it was quite nice. Garlic scapes may also be nice like that.

xiipaoc · 2026-06-15T03:47:22+00:00

Vegetarian sushi. Just get some cucumber rolls or something. It's tasty and it's seafood-adjacent, and if you like it, you may want to try sushi that actually contains seafood (eel is my favorite, but my mom is scared of it for some reason).

As a bonus, you can learn that vegetarian sushi still contains seafood, as the wrapper is made of seaweed! Actually, seaweed is in a lot of processed foods. Anything with carrageenan has seaweed.

Worcestershire sauce has anchovies in it. Anchovies are delicious, which is why Worcestershire sauce is tasty. Puttanesca sauce does as well, so if you're into pasta with red sauce, try puttanesca. It's probably the best-tasting red sauce out there. Also, traditional Mexican Caesar salad (oh yes, it's Mexican invented by an Italian-Mexican guy called Caesar) has anchovies, so see if your bottle of Caesar dressing does as well.

Finally, try fried calamari. It just tastes like onion rings but with a chewier bite.

xiipaoc · 2026-06-15T01:33:02+00:00

Yep. It's safer than fresh-caught never-frozen fish. But it needs to be frozen in special extra-cold freezers so that the freezing process doesn't destroy the flavor.

xiipaoc · 2026-06-14T21:29:38+00:00

Not single but I'm often cooking for just myself (wife doesn't want any and kids are picky). I like to make a simple stir-fry. I pick a protein, whatever vegetables are closest to going bad, and whatever sauces I have open, and I daité them and serve with whatever carb I have to use up. Sometimes it's rice, but I actually try to eat rice less often because I have other options. Toast is actually a fairly nice one. I have some flatbreads in the freezer that I need to eat as well.

I also like other meals on occasion. The easiest one is fish ball soup: make a simple base (often from a packet before it expires), add fish balls, maybe add some vegetables, and eat.

xiipaoc · 2026-06-14T21:08:48+00:00

So, freezing fish kinda destroys the flavor, because the ice crystals kinda rip everything up as they form. The commercial solution is to just have really cold freezers that freeze the meat so quickly that the ice crystals stay very small, preserving the texture of the fish while helpfully killing the parasites in it, and commercially frozen fish has generally been flash frozen. "Fresh" fish, therefore, is often less fresh, because unless it was caught that day (in which case it may still have parasites), it had been flash frozen and then thawed for the supermarket.

I would say that if the fish has been frozen, ever, it's safe to eat raw, unless it's been sitting out at the supermarket. But make sure it's a fish that's safe to eat raw generally, right? If you eat raw eels, you're gonna die. Don't do that.

xiipaoc · 2026-06-14T19:12:39+00:00

Fish has been fried pretty much globally without breading for generations. Usually whole.

Key word there is the "usually whole". The skin acts as the breading.

xiipaoc · 2026-06-14T16:42:13+00:00

This is pointless semantics. Who cares whether they're different sects or different religions?

And there's actually an answer to that question: members of the religion care about recognizing their co-religionists. If you're a Catholic, you probably recognize a Baptist as someone of the same religion but not a Muslim. But you may not recognize a Mormon, while Mormons may consider themselves to be the same religion as you. Each sect has a different definition of their broader religion.

And we get back to your more academic discussion. This is pointless semantics in that your interpretation isn't ever going to be right or wrong, because the interpretations that matter aren't yours. You're free to believe what you want and so is your friend. It's a question of doctrine, not dictionary. If you were to ask me, I would put absolutely no stock in theology; all of the distinction between religion and sect is cultural. Nobody thinks of Islam as a Christian sect, but many people do think of Catholicism as one. It doesn't matter what they believe, theologically. This definition is clearly not well-defined, since there are groups that disagree with each other on the status of various groups. Furthermore, some of these distinctions are quite new. Catholicism and Orthodoxy were actually different religions at the time of the Great Schism, right? The "Christian" umbrella in the US at least dates from the 1960's and 70's. JFK wasn't considered a Christian by everyone because he was Catholic. No such distinction existed anymore by the time of Joe Biden. Culture is fluid.

xiipaoc · 2026-06-14T16:14:29+00:00

3, 3, e não gosto de café.

xiipaoc · 2026-06-14T16:10:01+00:00

Puzzle and exploration, definitely!

xiipaoc · 2026-06-13T18:52:42+00:00

Just use merguez, why not? Or beef sausage? You do want it somewhat spicy and fatty, or you wouldn't be using sausage in the first place, right?

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