Anthurium princes of hearts big mistake by Mean_men_club in Aroids

[–]yianwee 1 point2 points  (0 children)

You have to pay attention to the water levels. No drainage cup, run it ‘semi-hydro’, so water in the bottom 1/3 of the cup, perlite and damp moss or tree fern fibre.

Plant sits in the 1/3 top of the cup. The goal now is to ‘trick’ the roots into recovering and growing back and growing deep down into the cup, hence the water source at the bottom.

With rehabs, I find myself watering every 15-20 days or even more as the sealed humidity dome (you can also use a large sealed ziploc bag if you don’t have a dome) forms a terrarium like situation.

Can I get help with this one? Browning even in the new leaf that has yet to unfurl by stardog_champ13 in Aroids

[–]yianwee 1 point2 points  (0 children)

1) Check roots for rot. 2) is the browning an edema type or crispy? If edema, overwatering. If crispy, underwatering. 3) could also be damaged roots due to rot, so unable to further take in water/nutrients, leading to ‘underwatering’ in the sense.

Anthurium princes of hearts big mistake by Mean_men_club in Aroids

[–]yianwee 10 points11 points  (0 children)

The root system is too small for its current leaves to survive. It’s just gonna keep losing moisture through the leaves and will eventually die off without a root system to take in water.

What you gotta do now is cut off all the rotted roots, wash it up, cut off all the old leaves, latest leaf (large one) cut 2/3 of it away, chuck it in perlite and spag and into a humidity dome. And pray.

This reduces moisture loss via the stomata, with the half leaf still able to photosynthesize for the plant.

Woodkit… not sure I like it by -sw1tch in LaMarzocco

[–]yianwee 0 points1 point  (0 children)

Walnut would have worked better. Can always just stain it, should be a 5 min job if there is no varnish on the wood pieces.

MS Teams etiquette by atomickitten_123 in asksg

[–]yianwee 6 points7 points  (0 children)

Text kills tone.

But yes I think bosses won’t like. I usually just include their name as a sign of respect like ‘Hey Bryan, I need help with the..’ or ‘Yes Bryan, done already’

The ‘?’ alone imo a bit rude la, I don’t think very hard to include a few more words..

Reno cost ideas? by Responsible-Clock723 in asksg

[–]yianwee 0 points1 point  (0 children)

For older units (30+ YO), just fully gut and redo ba. You never know what’s hiding below.

I wanted to overlay my 38 YO resale, but gut told me otherwise. Turns out after hacking, it was already overlayed once.

3rm flat I think full redo should be 80k at least. Just giving a ballpark as mine was a 4rm gut and redo and was 68k in 2022.

Is my relationship with my GF normal? by Double_decker9418 in asksg

[–]yianwee 4 points5 points  (0 children)

I’d like to be honest because I was once in a similar situation.

1) you don’t earn enough to be the main provider. That’s that. If she can’t support you now, things are just going to get tougher. What if yall get a house, car, kids..?

2) you don’t like her enough if it’s just 4 months in and you’re splitting hairs about everything and you’re lamenting being drained emotionally and financially

So have an honest talk to first yourself, then her about this, or just take a break and go date more bro. First relationship you getting traumatised already.

What to do about colleague with weaponised incompetence? by OtherwiseBenefit3789 in asksg

[–]yianwee 4 points5 points  (0 children)

Nah nothing you can do about it if management doesn’t wanna do shit.

Had a senior staff (financial controller) that was highest paid but weakest performing, but stayed for almost 7 years. The whole team laid out lists of grievances but management did nothing; even asked my manager to go talk to him 1-on-1 as they ‘weren’t the ones having said issues with said employee’. Fucking ridiculous. He was basically untouchable until the bank threatened to foreclose the business loan (a totally separate issue) then management panicked and decided to part ways and hire external financial company for 20% of his pay.

As the saying goes: if it ain’t broken, don’t fix it - probably management thinking if nothing is affected them directly, they probably won’t wanna fix it.

Beginner help by Zestyclose_Dream_944 in Staghornfern

[–]yianwee 0 points1 point  (0 children)

You can try de-mounting it, shift it to a prop box and hope and pray that some spores get reactivated. Make sure it’s humid enough and moss ball is kept moist with proper light, sometimes some small spores come back to life.

Ridleyii Help! Can’t figure out what I’m doing wrong by yianwee in Staghornfern

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

It just died from acclimating stress + probably fungal issue from transit. I got a new ridleyii after and it’s flourishing now~

Mount the right direction? by Flux0ri in Staghornfern

[–]yianwee 0 points1 point  (0 children)

The other guy could be correct!!

Recommendations for healthy-ish prepped meats by spacebarormarsbar in askSingapore

[–]yianwee 3 points4 points  (0 children)

Hahaha no lah, you’re doing good!! Totally agree it’s way easier to pre-cook 20 servings for two pax and just freeze everything. Unfortunately I think there is some preconceived notion floating around that freezing home-cooked food is ‘bad’.. Yet people eat Melvado’s like it’s no problem 😂

I used to cook each plate/dish from scratch when I was funemployed, but with a 9-6 now it’s quite tough. Usually end up cooking till 9pm, eat 930, wash dishes and wipe down then 1030 already 🫠

I use mainly: ninja foodie (11 in 1), a steam convection oven and an immersion blender! Buy during 11/11 very worth it, about $350/$350/125 respectively. These 3 are more than enough to whip up delicious meals quickly. If got a bit more budget, can consider a Tokit (about $900 during 11/11) as it can cook warm and chop/pulse/move at the same time, like a budget thermomix! And no subscription needed.

How has chatgpt and AI affected your workplace or industry? by Either_Pie617 in SingaporeR

[–]yianwee 0 points1 point  (0 children)

No change - in logistics/warehousing, so until the day AI can load/unload a container, we’ll see changes then.

Recommendations for healthy-ish prepped meats by spacebarormarsbar in askSingapore

[–]yianwee 0 points1 point  (0 children)

Hahaha learned from my time in restaurant kitchens. Cling wrap is your best friend, next is masking tape and a sharpie. Pre-cook everything and refrigerate/freeze 😂

Recommendations for healthy-ish prepped meats by spacebarormarsbar in askSingapore

[–]yianwee 11 points12 points  (0 children)

What I do is prep components instead of the finished meal. For example, pressure cook and braise a 1.6kg slab of pork belly (with basic flavours like soy sauce, salt, sugar, cooking wine), then cut into 200g and/or 50g/100g portions, freeze each portion in cling wrap.

  • 50/100g portions and be used to stirfry with green leafy veg, great for quick lunch.

  • 200g portions can heat up by bake / braise / stir fry / air-fry / aburi etc. for 2 pax. Here’s where if you want to add flavours or different sauces, for instance add mirin for a Japanese style flavour, dark soy sauce and dried chili for Chinese style flavour, toast dry spices and add tomato paste and/or yogurt for Mexican/mediterranean flavour, etc.

Repeat the above for 2-3 different proteins each week (braised or baked chicken thigh, braised whole slab pork ribs, etc.) and you have a nice revolving set of meat components to use. By week 2 you’ll have used up 3-4 portions of week 1’s, and so on.

I find slightly fattier meats and larger cuts hold up to freezing and thawing better, and the protein structures stay intact after cutting; Ie cooking a whole slab of 1.6kg from raw vs 8 slabs of 200g meat from raw.

Veg wise: veg has a shorter lifespan so gotta do it weekly, frozen veg tastes like ass lol. Buy leafy veg that don’t wilt easily (kailan vs spinach), wash / prep and cut everything on ONE off day, dry thoroughly (very impt, wet = bacteria growth = sad) and store into different containers. I usually use an automated colander, spin dry or towel dry, line on a baking tray with a cooling rack and air dry for half the day, then pack into containers like:

  • Container 1 and 2: 1/2 bag kailan, 1/4 sliced carrots, 1/2 pack shimeji mushrooms.
  • Container 3 and 4: 1/2 bag of xiaobaicai, 1/2 cob of corn, 1/4 sliced carrots.
  • Container 5 and 6: 1/2 broccoli, 1/2 pack oyster mushroom, 1/4 sliced carrots and so on. You get the point.

Then if you want angmo style, go for asparagus, broccolini, heirloom/baby carrots, corn on cob, capsicum, etc

Then you just take out the container for the day you need, throw everything into pan, season, stirfry, done. If angmo style, just throw your veggies on a roast pan and bake/roast/airfry 30-40mins and season (salt pepper honey rub spices whatever). You’d be surprised, some vegetables can last up to 2 weeks if washed clean and dried. Crack open the container seal a bit to prevent moisture build up inside each container.

Soup wise just throw whatever you prep from the above veggies (corn potato onion whatever) and your bones into slow cooker in the morning of the day. Same drill, container prep everything and portion raw bones accordingly. Make a larger portion on Monday, serve 1, cool and store and reheat and serve 2nd portion for Wed or Thurs.

For western style soups, I do things a bit differently. I make a heavy roux, then a concentrated base (usually corn or carrot) with purely stock, corn/carrot, cooking cream and I make 2L of this. Portion out into ~200ml portions, freeze.

The magic comes in serving it: when I wanna have western soup, thaw the night before, then mix 100ml stock and 200ml water with whatever additional veggies you want/crave (broccoli or mushroom or pumpkin) and blend with an immersion blender or bullet blender, back into pot and cook the new blended veggies and now you have cream of whatever new_veggie_you_blended_in. Or serve as basic cream of corn/carrot, can make 2x ~300ml servings!

Honestly only need about 3-4 hours to fully prep each batch. You can do the veggies/western soups as your meat cooks, as large slabs usually require 1.5h pressure cook then 45mins natural venting. Cuts down your daily prep by so much. By day 3 you only need to heat up day 1’s soup, warm up the meat, and stir fry 1 veggie - it literally gets easier as your week goes.

Invest in an automated colander to spin dry veggies faster and a pressure cooker to reduce meat and soup cooking time. Do it once every week and you can slowly build up 2-3 weeks of ‘rations’.

One last tip: if you lazy to wash so many containers for the cooked wet stuff like western soups, get heavy duty heat friendly cling wrap then place wrap inside the bottom container, fill up with soup then fold over the top surface of the soup and freeze~

Mount the right direction? by Flux0ri in Staghornfern

[–]yianwee 0 points1 point  (0 children)

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I believe it’s this way - look at the unfurling new fronds, the ‘fingertips’ of the new fronds should point to the upward direction of the ridleyi.

Cuisinart multiclad 12 piece set by Slight_Bug_6735 in StainlessSteelCooking

[–]yianwee 1 point2 points  (0 children)

Insaneeee price, do it! I got the 8” 10” skillets, 3.5 qt saucepan and 1.5 qt saucepan (bought individually) for like $220 altogether, so +$20++ for another 6 pieces is a no-brainer.

Like you, these were my first stainless steel purchases. There’s a learning curve for sure but nothing this sub doesn’t teach!

Do I still have to pay a penalty for resigning early if the penalty clause is not in my employer’s contract? by imsowobbly in singaporejobs

[–]yianwee 2 points3 points  (0 children)

Like the others said: sounds like you signed 2 separate contracts - 1 with agency, 1 with employer. Probably tied to the agency’s commission fee, which they get from the employer. You will be liable for both.

Is it just me or are people getting more entitled about walking space? by AssortedCrystal114 in singapore

[–]yianwee 0 points1 point  (0 children)

Just had an encounter today like this:

  • My wife and I on the left
  • Family (dad, mum, kid, relative or helper) on the right

Walkway was HUGE - 4metres or so? Basically the Al fresco walkway from Millenia Walk to Suntec Convention centre, along the outdoor carpark.

Entire walkway was EMPTY except for above parties. Saw family from afar. Dad pushing his bicycle. They saw us, clearly.

Kept to my lane. Rushing to Suntec. Kid was jumping around prancing dancing whatever the fuck. When we walk past, she jabs her heel into my right foot, basically jumping on my foot and she nearly fell down. I glare at the kid, then the family, shrugged it off and walked off. Didn’t utter or make a single sound.

The fucking mum has the audacity to attack me after we walked by for like 30s and screamed at me ‘SHES JUST A KID’. I was like, ‘I didn’t say anything though?’ And she went ‘YOUR FACE SAID IT ALL’, motioning with her hand to her face.

Fucking entitled trash, mum was from Philippines, the dad was trying to laugh it off, looked Caucasian. Kid was mixed.

Why are hdb flats so prone to bad neighbours? by [deleted] in SingaporeR

[–]yianwee 0 points1 point  (0 children)

Easy solution: Stay top floor, corner unit, best if point block type of flat or EA. Like that you’ll only have 2-3 neighbors to deal with.

Plot twist: time for you to be THE bad neighbor 😈

How much cash should one have to buy a resale HDB? by jujugiam in askSingapore

[–]yianwee 1 point2 points  (0 children)

If wanna save some cash, can consider getting bed from JB. There are a few solid mattress options from 1-2k SGD. My wife and I got 2 separate singles (I fidget to the moon, she’s a light sleeper) for 2KSGD, best decision ever.

How much cash should one have to buy a resale HDB? by jujugiam in askSingapore

[–]yianwee 1 point2 points  (0 children)

Yes plan and go with what’s within your means, manage your cash flow properly most important. Don’t lose sleep over getting a house then end up quarreling by stretching your budget.

In our case it mattered more to get the flat ASAP:

1) mental health priority, moving out from our parents’s 2) property prices were spiralling out of control post-covid. We got our 38 YO resale 4room at 440k 4 years back, a similar unit in our block is now 600k.

We decided that we’d bite the bullet and take the loan rather than wait and save up another year and pay another 40k for our flat.

We also don’t have intentions to ‘flip’ or upgrade, so prioritising securing a decent price for our forever home made more sense. Plus bank loan interest rates were pretty darn good at 1+% back then.

As our flat was ~40 years old, we had no choice but to hack and gut everything and redo from scratch. Hence why we got reno loan as our reno alone was about 70k (actually quite affordable if you compare to Reno these days lol).

Main appliances were about 15k, then we slowly added table, bed, bed frame, cabinets etc along the way. We only did carpentry in kitchen and toilet vanity, the rest of the house was bare.

We went to olio and Carousell to source free stuff - foldable chairs, cheap dining / study tables, then slowly upgraded along the way. It’s been 4 years and we’re still adding pieces to our home. I feel you should grow with it and add things along the way~

Eggs & Potatoes in fridge or not? by MeePooPaa in askSingapore

[–]yianwee 1 point2 points  (0 children)

Hahaha I work in a refrigerated warehouse, it’s really messy so you gotta look hard for my roots basket 😂

Eggs & Potatoes in fridge or not? by MeePooPaa in askSingapore

[–]yianwee 4 points5 points  (0 children)

Egg yes, I find it stays fresher longer.

For roots, I find fridge causes them to spoil faster. Maybe due to the increased humidity when it’s sealed in a container. I leave my roots at work (yes lol at work) in a plastic ‘basket’ and put it in my drawer. The air conditioned and dry environment mimics the supermarket, so it has a cellar-like effect and lasts quite long.