26979 pts ยท November 26, 2014
Fingers crossed here that deadliest is an awesome lift I've never heard of before.
I keep 'em for eggs, but chicks raised by hand are pretty friendly. The brighter ones have more personality than fish, reptiles, etc. I find
+1, I hope it's not a solo chicken.
They got signed to Roadrunner, which used to cater to metalheads. The fanbase was not amused and heaped scorn on the band. A meme was born.
You're not Chinese too, are you? This is basically what would've happened to my grandparents if my grandma weren't in charge of finances.
Nah. I prefer to bake it, but microwave it in a few 45 second bursts on a rack/something absorbent and it's fine. Tougher, but fine.
Sharp cuts heal a lot quicker. You're also, I think, in the minority there.
What sorts of things? Not a huge baker myself.
Cooking temps? It sounds like your heat is too high. Or just use a much bigger pot for the same amount.
Cook the moisture out of your onions before using them.
They mean heat the pan dry, add the oil right before the food. It's not 100% wrong, but pretty situationally useful at best.
I've got the scars to prove it. Just can't post pics of them on Imgur anymore...
The salt in the water's more likely to reach the centre of the pasta than the bolognese will.
P.S. That wasn't sarcastic, just an honest "spotting terrible advice in recipes is a good instinct for a fledgling home cook."
They are! You should try cooking more.
Dice onions. "Sweat" them on a medium heat until they reduce in size but don't (necessarily) brown. Cook with them instead of raw ones.
Apparently this madman is drinking the water.
In my experience, a dull knife is more likely to slide off of something like an onion and cut you than a sharp one--that's the danger.
This is actually the best way to do brown rice on a stovetop in a reasonable amount of time, true. Boil and strain, don't steam.
I disagree about the difference in flavour and I think technique has more impact on fluffiness than liquid added.
Pork doesn't need to be well done if it's not trichinosis contaminated, which it isn't in the US from any reasonable source.
http://www.seriouseats.com/2015/05/how-to-make-scrambled-eggs.html Check out the section on add-ins. Same principles apply.
This is effective and way more practical than "underwater onion cutting;" no idea why you were downvoted.
And prevents your sauce from being absorbed by/sticking to the pasta properly...
You could try: http://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html
You're right, I just couldn't bring myself to make it quite that dumb, even for a joke... orz
I appreciate second eyes. It looks like the smoke is exactly the same to me. All I see is a crop job and lower res.
Tr4vesty.
Bruh.
Maybe you did. Lots of people recorded the Union City church fire. But that photo is PSed and not your PS. Wasn't used by the news at all.
Fingers crossed here that deadliest is an awesome lift I've never heard of before.
I keep 'em for eggs, but chicks raised by hand are pretty friendly. The brighter ones have more personality than fish, reptiles, etc. I find
+1, I hope it's not a solo chicken.
They got signed to Roadrunner, which used to cater to metalheads. The fanbase was not amused and heaped scorn on the band. A meme was born.
You're not Chinese too, are you? This is basically what would've happened to my grandparents if my grandma weren't in charge of finances.
Nah. I prefer to bake it, but microwave it in a few 45 second bursts on a rack/something absorbent and it's fine. Tougher, but fine.
Sharp cuts heal a lot quicker. You're also, I think, in the minority there.
What sorts of things? Not a huge baker myself.
Cooking temps? It sounds like your heat is too high. Or just use a much bigger pot for the same amount.
Cook the moisture out of your onions before using them.
They mean heat the pan dry, add the oil right before the food. It's not 100% wrong, but pretty situationally useful at best.
I've got the scars to prove it. Just can't post pics of them on Imgur anymore...
The salt in the water's more likely to reach the centre of the pasta than the bolognese will.
P.S. That wasn't sarcastic, just an honest "spotting terrible advice in recipes is a good instinct for a fledgling home cook."
They are! You should try cooking more.
Dice onions. "Sweat" them on a medium heat until they reduce in size but don't (necessarily) brown. Cook with them instead of raw ones.
Apparently this madman is drinking the water.
In my experience, a dull knife is more likely to slide off of something like an onion and cut you than a sharp one--that's the danger.
This is actually the best way to do brown rice on a stovetop in a reasonable amount of time, true. Boil and strain, don't steam.
I disagree about the difference in flavour and I think technique has more impact on fluffiness than liquid added.
Pork doesn't need to be well done if it's not trichinosis contaminated, which it isn't in the US from any reasonable source.
http://www.seriouseats.com/2015/05/how-to-make-scrambled-eggs.html Check out the section on add-ins. Same principles apply.
This is effective and way more practical than "underwater onion cutting;" no idea why you were downvoted.
And prevents your sauce from being absorbed by/sticking to the pasta properly...
You could try: http://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html
You're right, I just couldn't bring myself to make it quite that dumb, even for a joke... orz
I appreciate second eyes. It looks like the smoke is exactly the same to me. All I see is a crop job and lower res.
Tr4vesty.
Bruh.
Maybe you did. Lots of people recorded the Union City church fire. But that photo is PSed and not your PS. Wasn't used by the news at all.