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v39d7x

askbaking_train

Adjusting baking time/temp for bread loaf recipe which makes two loaves, but I want to make one GIANT loaf instead? I'm new to baking, and as such have started practicing using the king arthur easy loaf recipe. I've done it twice and the bread has honestly been turning out great. The recipe calls for dividing the proofed dough into two and forming two loaves. What I'm wondering is, if I wanted the same amount of bread, just in one GIANT loaf, do I need to adjust anything such as baking time, temp, etc? And how does one go about calculating that? Do I just have to experiment and bake until it reaches the 'has a hollow sound when tapped on the bottom' state? My reason for wanting a giant loaf is so that I can have gigantic single slices of toast, or turn it into gigantic garlic bread slices. Yes, I know I can just slice the bread horizontally but part of it is also for the novelty - I like the idea of baking a gigantic loaf.

iaxi3sg

iax45n1

Since you’re using a King Arthur recipe, you can also contact them either via chat or phone and ask them. They are really great about giving advice for their recipes and are (usually) very quick to respond.

You'd probably need to reduce the temperature to avoid burning the exterior while waiting for the inside to be done. You'll have to experiment. If the crust starts to burn, you can cover it with foil.

v39d7x

askbaking_train

Adjusting baking time/temp for bread loaf recipe which makes two loaves, but I want to make one GIANT loaf instead? I'm new to baking, and as such have started practicing using the king arthur easy loaf recipe. I've done it twice and the bread has honestly been turning out great. The recipe calls for dividing the proofed dough into two and forming two loaves. What I'm wondering is, if I wanted the same amount of bread, just in one GIANT loaf, do I need to adjust anything such as baking time, temp, etc? And how does one go about calculating that? Do I just have to experiment and bake until it reaches the 'has a hollow sound when tapped on the bottom' state? My reason for wanting a giant loaf is so that I can have gigantic single slices of toast, or turn it into gigantic garlic bread slices. Yes, I know I can just slice the bread horizontally but part of it is also for the novelty - I like the idea of baking a gigantic loaf.

iawvrb4

iaxi3sg

It depends on how you make it bigger. A loaf that's twice as long but just as thick should bake in the same time. If you are making a double width/height loaf, if will take a little longer to bake. I'd try 30-40 minutes for that.

Since you’re using a King Arthur recipe, you can also contact them either via chat or phone and ask them. They are really great about giving advice for their recipes and are (usually) very quick to respond.

v39d7x

askbaking_train

Adjusting baking time/temp for bread loaf recipe which makes two loaves, but I want to make one GIANT loaf instead? I'm new to baking, and as such have started practicing using the king arthur easy loaf recipe. I've done it twice and the bread has honestly been turning out great. The recipe calls for dividing the proofed dough into two and forming two loaves. What I'm wondering is, if I wanted the same amount of bread, just in one GIANT loaf, do I need to adjust anything such as baking time, temp, etc? And how does one go about calculating that? Do I just have to experiment and bake until it reaches the 'has a hollow sound when tapped on the bottom' state? My reason for wanting a giant loaf is so that I can have gigantic single slices of toast, or turn it into gigantic garlic bread slices. Yes, I know I can just slice the bread horizontally but part of it is also for the novelty - I like the idea of baking a gigantic loaf.

iawvrb4

iax45n1

It depends on how you make it bigger. A loaf that's twice as long but just as thick should bake in the same time. If you are making a double width/height loaf, if will take a little longer to bake. I'd try 30-40 minutes for that.

You'd probably need to reduce the temperature to avoid burning the exterior while waiting for the inside to be done. You'll have to experiment. If the crust starts to burn, you can cover it with foil.

4fzhxv

asksciencefiction_train

[General Fantasy] Magic users are generally regarded as physically weak so they compensate for it with magic. Is there anything stopping one from hitting the gym and learning how to swing a sword without losing proficiency in magic?

d2dd65s

d2dc284

Not at all. Harry Dresden's kind of a bruiser, for example, by the descriptions given. It's just that, depending on the type of magic involved, you would be taking away a lot of time that could be used in perfecting the arts. (Dresden is powerful, but by comparison to some of his counterparts, kind of a four-trick pony as far as magic goes). You also have to take into account the society they live in. If we're talking about a feudal-style society, "working out" would be the province of livelihood-fighters like Knights, or peasant work (heavy lifting, etc). Cultivating muscle power *just* to have muscle power would be considered something like trying to make yourself like an ox. It would also show a lack of faith in the power you're supposed to have to have a 'backup'. If it were more like a Renaissance society, a gentleman would tend to wear a sword around- a rapier or other smallsword. (For some reason, Spanish style fencing with its geometry and angles seems very appropriate for someone doing stereotypical "wizard magic".) As we move on into the 17th and 18th centuries, weapons become lighter as guns take precedence. At the same time, at least in Europe, the standard was that only beasts of the field struck each other with bare paws (so use a weapon). In a modern society, the only thing actually preventing a wizard from hitting the gym would be attitude- personal or societal. For example, the wizards at Hogwarts seem to call fistfighting of any kind "Muggle Dueling", and they don't call it that affectionately. My guess is they'd think of any physical education not aimed at improving magic use (say, broom-flying, telekinesis or magical dueling) as a waste of time.

yeah, it's just about the number of hours in the day. now, if you can use magic to create more hours in the day, or a pocket dimension where time flows differently, yes absolutely. Also there are some wizards who make it a point to also be buff. War wizards and battlemages tend to be in good shape, and there are D&D builds for strong wizards who use self-buff spells and touch-range magic. Since these spells don't have a saving throw to resist (usually based on Intelligence) you only need to be smart enough to *know* the spell.

4fzhxv

asksciencefiction_train

[General Fantasy] Magic users are generally regarded as physically weak so they compensate for it with magic. Is there anything stopping one from hitting the gym and learning how to swing a sword without losing proficiency in magic?

d2ecgla

d2dhyt5

the protagonist in the web serial Pact is quite the scrapper, but he is new to magic in the beginning and had a tough life beforehand. he is by far not the only tough practitioner, but stamina and constitution are more common then physical might. >more general you see a mage using his own life energy every once in a while, they have to be pretty tough if not strong. shamans and druids and cleric and paladin are not stereotyped as weak and in fact shamans are associated with orcs, paladins are tanks, druids transform into fucking bears and shit and clerics usually use a mace or hammer which are hefty weapons. rune users usually learn by chiseling stone bards are not usually strong but can swing a swing a sword pretty nice.

Pretty much what everyone said about time to learn/train, but I would say there's also a practical aspect. As a highly trained, well-toned Navy Seal (as far as you know), my reflexes are conditioned to handle sudden threats a certain way. Dr. Strange or Gandalf will equally reflexively handle the same situation differently. Not that you couldn't blend them (someone should do that movie), but if you're hoping to survive in a dangerous world, you mostly have to commit to one way or the other. Especially while you're learning.

4fzhxv

asksciencefiction_train

[General Fantasy] Magic users are generally regarded as physically weak so they compensate for it with magic. Is there anything stopping one from hitting the gym and learning how to swing a sword without losing proficiency in magic?

d2dzgvc

d2ecgla

Doctor Strange has been swinging a battleaxe around in the past few issues. That said, another thing brought to prominence in this run has been the cost he constantly pays to use magic, even(or especially) as the Sorcerer Supreme. For one, he can no longer enjoy normal food and must ingest otherplanar substances. One of the many costs of magic may also involve losing or being unable to gain physical prowess.

the protagonist in the web serial Pact is quite the scrapper, but he is new to magic in the beginning and had a tough life beforehand. he is by far not the only tough practitioner, but stamina and constitution are more common then physical might. >more general you see a mage using his own life energy every once in a while, they have to be pretty tough if not strong. shamans and druids and cleric and paladin are not stereotyped as weak and in fact shamans are associated with orcs, paladins are tanks, druids transform into fucking bears and shit and clerics usually use a mace or hammer which are hefty weapons. rune users usually learn by chiseling stone bards are not usually strong but can swing a swing a sword pretty nice.

ko2hhi

explainlikeimfive_train

Explain like I'm five years old why adobe flash is no longer being used? For that matter what does it even do ??

ghnzgso

ghnwhkj

TLDR: Flash is full of security holes and there are better ways to do what Flash does these days. Flash was invented in 1996 during an earlier era of the internet when browsers were much more limited. Adobe Flash allowed for video playback, interactive components of websites, and flash based animations that were revolutionary at the time. Flash resulted in a renaissance of sorts with flash based video games (newgrounds.com) and flash cartoons (Homestar Runner) becoming popular ways to waste time just as the internet was becoming common place. So why are we killing it? Because Flash is a dinosaur. The flash plugin is full of security holes and despite Adobe's hard work over the past few years to patch it the industry has moved on. Newer technologies like HTML5 have taken it' place and are honestly better at doing what Flash used to do. Continuing to use flash on your website today merely puts your website and your users at risk. Adobe meanwhile is happy to be rid of it because they have been effectively handing it out for free for years now. They made their money selling tools that made flash based websites and games, but that well has long since dried up so to them spending money to patch an obsolete protocol is nothing more than an unnecessary cost. So they have willingly killed off their own product. Basically we don't need it anymore and keeping it around is causing more problems than it's worth.

The flash player, years ago, was primarily used to enable rich web content, such as video playback, to be placed into web pages when it couldn't be done using web standards at the time. It also found use for online web browser games. Many of its uses, such as video playback, were later supplemented by modern web standards (such as HTML5 and it's video element). As it has fallen out of common use and is prone to security flaws, adobe has decided its no longer worth maintaining.

ko2hhi

explainlikeimfive_train

Explain like I'm five years old why adobe flash is no longer being used? For that matter what does it even do ??

ghoa77o

gho7rwm

Other people have covered the what was it aspect, I’ll cover why it’s no longer being used. I worked at Apple when a lot of this was happening. When Apple was developing the iPhone, they wanted to provide the best mobile computing experience they could. At the time, something like 90% of desktop Safari crashes originated in the Flash plugin, and it was a driver for calls to AppleCare, which was costing Apple money. And because it was a buggy mess, it was a primary vector for malware and other noxious code that wanted to gain access to your computer. And it sucked power like nobody’s business, a Flash supporting browser could drain a laptop battery in a few hours; translated to a phone with a much smaller battery you’d need to plug the phone in by noon, which was something that was going to cause a PR shitstorm if the iPhone shipped that way. All this probably wasn’t helped by the fact that there were engineers on the Apple payroll whose job was basically to babysit Adobe and try to clean up their buggy mess. So the decision was made to not support Flash on iOS. It got a lot of criticism at the time, and Android actually tried to use “we support Flash” as a marketing point, but they ran hard into the battery drain issue and it got quietly shunted aside. With mobile refusing/effectively unable to support Flash, and with an increasing percentage of website views coming from mobile platforms, Flash became less viable for websites: they’d be cutting off a lucrative chunk of their potential market since Apple users are more likely to pay for other things too. They could still use it for desktop systems, but they’d need to provide a mobile version too which doubled their workload, so a lot of them just dropped Flash in favor of the new HTML 5 which was adding support for a lot of things Flash had been used for, like video. And that’s how and why Flash died.

Flash was a rich media plugin for the early days of the internet when browser technologies and standards were far, far more primitive than they are now. In that era, browsers were generally only good for reading text, following links, and executing extremely simple javascript instructions or server calls. To watch a video, you had to actually download the file and play it back locally on your machine with your local player. Interactive content did exist, but was incredibly obtuse to build and maintain using the HTML and JS of the era, with very limited graphics rendering capability or dynamic content. The principal thing Flash did, other than be one of the first easy-to-use in-browser video stream plugins, was make it easy to build interactive content and animations. Timeline animations and Actionscript were simple to use, easy to pick up by kids, and resulted in a huge boom of content on the internet, at a time where the only content your average person could 'add' to the internet would be a forum post on a BBS. Now you had a raft of games, videos, animations, voicework, just this huge flourishing of amateur content built by people for other people. As internet standards caught up, Flash became obsolete as a way to develop rich media, as it was slow and proprietary. After a point there was nothing Flash could do that you couldn't do yourself with a bit of work in JS, and its ubiquity resulted in it being targetted constantly for attack by hackers. There was an era where the easiest way to compromise a machine was to feed it a fake Flash plugin update and get the user to update, or sneak a malicious flash microapp into an ad delivery network that would auto-load on a user's machine and compromise it. The final nail was when Steve Jobs refused to implement flash support in the iPhone. It was never more than an intermediate stepping stone technology that helped bootstrap browsers into the multimedia delivery apps they are now, and for the time it did it's job well.

ko2hhi

explainlikeimfive_train

Explain like I'm five years old why adobe flash is no longer being used? For that matter what does it even do ??

ghotv1b

ghois1y

It’s interesting seeing all these comments on the history of Flash but I haven’t seen any mentions of Macromedia. Flash was developed by a small company and bought by Macromedia, an Adobe competitor who made multimedia authoring tools. Back in those days, multimedia meant CD-ROMs, something like a primitive modern website only static and housed on a CD. Macromedia seemed to see the writing on the wall and crafted Flash into the spiritual successor to their Director tool, which was mostly used for Cd-ROMs. They took Flash from obscurity and into ballooning popularity until Adobe bought them in 2005. Flash had become Macromedia’s crown jewel and for the most part Adobe axed all their other tools after the merger, so the general consensus was Adobe bought Macromedia to control Flash. I’ve always wondered what would have happened if Adobe hadn’t bought Flash. In don’t think they were the worst steward of Flash but I always got the impression they let many aspects of it languish. Certainly, most of their other products (looking at you, Photoshop) have not progressed much during those 15 years. Seems to me that Macromedia were Adobe’s chief rival and because they were allowed to merge, we all got many years of Adobe market dominance where they just sat on their laurels and let the profits roll in.

To really understand flash, you've got to understand what the internet was like before flash. Up until the late 90s, web pages consisted of formatted text, images, links and external content. That's not to say that web pages couldn't have audio, or video or interactivity or dynamic content or whatever. They could and did. But it was all achieved with external content. That is content that was downloaded by the browser but then handed off to a plugin of some sort to actually process the data and display it to the user. Setting up a browser in the late 90s was a mission. You'd start with both IE and Netscape. You'd need both because scripting worked differently on each browser and thus an interactive webpage built for one browser wouldn't work on the other browser without being ported - something many web page builders never got around to doing. Speaking of scripting, you would probably want to install a couple of extra scripting engines because web page builders could use any scripting language they liked, but neither browser supported all the common scripting language out of the box. Then, you'd want to install a runtime environment (such as JRE) to handle applets. Applets were perhaps **the** way to handle graphics heavy interactive components in your webpage before flash. Then you'd want at least four different media plugins - quicktime, real, windows media and something to handle MPEG formats. Because each plugin only played its own formats and of course, web page builders each had their own preferences.. Then, you'd want to get a bunch of codecs for each of your plugins. Because not only could web builders choose any container they liked for audio/video, they could encode the contained media with whatever codec they chose. Chances are that every new webpage you went to would have the audio / video in a container/codec combination you'd never encountered before so it would take half an hour of messing around to get the page to display correctly. There were other common plugins you'd need to, like the acrobat reader plugin (pdf was just starting to hit the mainstream), shockwave plugin (released in 1995) and so on. And after all that, every third website wouldn't work because it required some exotic plugin or codec or whatever. Trying to view interactive web content in the late 90s S U C K E D. Then, along came flash. It had actually been around for a few years already, but suddenly around 2000/2001 all the web pages were flash pages. No longer did you need to install multiple browsers and for each, several plugins and dozens of codecs. You just installed one browser and one plugin (flash) and boom! your computer could display every website, everywhere, everytime. It just worked. You can see the attraction. At it's peak, flash was installed on something like 92% of all computers. Something like 99% of all web connected computers had flash running. It was too tempting of a honeypot. If you could find a security vulnerability in flash, you could break into any computer, regardless of the operating system. Unfortunately this is what happens when a single piece of software captures a huge marketshare. And it's always an expensive nightmare to fix. Similar thing happened to windows when it first grabbed a huge share of the OS market and it took Microsoft probably 5 versions over 15 years (and heaps of money) to fully get on top of the security issue. Then came HTML5 that built a lot of the plugins into the browser. This has reintroduced the problem of unsupported codecs, which makes the step from flash to HTML5 a backward step in some respects. But the codec ecosystem is much more dominated by a few players (webm and mp4 h264) these days, so it's less of a problem than it was in the 90s. With alternatives that were kinda better and kinda not much worse, and a product that was still years away from fixing its security issues, developers started to move away from flash. And as they did, the pots of money that could be made from selling developer tools dried up. And as it did, so did Adobe's enthusiasm for the product.

n3y6hq

legaladvice_train

[MD] Can I be forced to pay for private school for my kid? My ex and I have a child that has been attending public school up to this year but she has decided that he should attend private school and apparently she has been meeting with the new school administration and even notified his current school that our kid will not be returning next year. Our parenting agreement says that we both have legal custody, with the tie-breaker going to her if we fail to reach and agreement after a “good faith attempt at compromise”. But she’s just informing me after the fact and I’ve let her know that I don’t agree with this move for many reasons (the cost is one, but not the only one). Our parenting agreement already took care of the child support amount and I intend to keep paying that. Am I also forced to pay for half the private school cost? There’s nothing in the agreement that addresses that particular matter.

gwsors8

gwsshrd

Does your dissolution agreement or divorce decree address educational spending? That is what controls. If she or you want to vary from that's you need to do so through a court order, which means you will need assistance from your divorce attorney.

>There’s nothing in the agreement that addresses that particular matter. Then until a court says so, you don't have to pay. Be careful, though, and look for language like "educational expenses will be shared" and such. If she goes to court to get the order modified, you'll want to talk to your lawyer.

n3y6hq

legaladvice_train

[MD] Can I be forced to pay for private school for my kid? My ex and I have a child that has been attending public school up to this year but she has decided that he should attend private school and apparently she has been meeting with the new school administration and even notified his current school that our kid will not be returning next year. Our parenting agreement says that we both have legal custody, with the tie-breaker going to her if we fail to reach and agreement after a “good faith attempt at compromise”. But she’s just informing me after the fact and I’ve let her know that I don’t agree with this move for many reasons (the cost is one, but not the only one). Our parenting agreement already took care of the child support amount and I intend to keep paying that. Am I also forced to pay for half the private school cost? There’s nothing in the agreement that addresses that particular matter.

gwtur06

gwsys12

I am a lawyer. I am not your lawyer. You should talk your lawyer in Maryland. Without your divorce decree and your settlement agreement, there is no way to fairly answer this question. I am sure that future education was covered in your agreement if your attorneys main practice is this matter. With that said, I would tell you that it is very unlikely she can 'make' you pay if it is not explicitly stated to do so, OR your child has special need that requires Private Education. Even in that case like a disability, you likely have other avenues though the ADA and making the school district pay if they cannot support him. At the end of the day, call you lawyer. Run up the unfortunate fee. And then have him tell her lawyer to go pounds sand. Good luck to you.

Maybe. Depends on laws in the jurisdiction but if she can prove that the new school is in the child’s best interests that could well be a yes.

n3y6hq

legaladvice_train

[MD] Can I be forced to pay for private school for my kid? My ex and I have a child that has been attending public school up to this year but she has decided that he should attend private school and apparently she has been meeting with the new school administration and even notified his current school that our kid will not be returning next year. Our parenting agreement says that we both have legal custody, with the tie-breaker going to her if we fail to reach and agreement after a “good faith attempt at compromise”. But she’s just informing me after the fact and I’ve let her know that I don’t agree with this move for many reasons (the cost is one, but not the only one). Our parenting agreement already took care of the child support amount and I intend to keep paying that. Am I also forced to pay for half the private school cost? There’s nothing in the agreement that addresses that particular matter.

gwu1dla

gwv6kxu

If there is nothing in the agreement about it, you don't have to pay it. She can petition the court to change the agreement if she wants.

Do not pay her anything, it would imply that you consent to the decision You need to get your lawyer to comb through the custody papers and prepare for a custody modification battle.

3mgrut

asksciencefiction_train

[Marvel]Have Doombots ever gotten into battles with one another for impersonating Dr. Doom? I know they'd know about Doombots, but what if they suspect a possible Skrull, or some other trickery? Do Doombots just naturally detect one another?

cveuoep

cvetr84

No, we're all on good terms.

Doombots are almost as smart as Doom himself, so the odds of them fighting one another are just slim. In any situation they are going to have the same goals. Also they can't detect if a Doombot is the actual Doom, or just a bot, so they would avoid combat in case they were attacking Doom.

3mgrut

asksciencefiction_train

[Marvel]Have Doombots ever gotten into battles with one another for impersonating Dr. Doom? I know they'd know about Doombots, but what if they suspect a possible Skrull, or some other trickery? Do Doombots just naturally detect one another?

cvexg32

cveynfb

I dunno about impersonation, but in one of the newer series a bunch of Doombots in white tunics kill one of their brothers for being a pussy and not trusting the True Doom to return and guide them during an assault on their compound. One of them even comments that he always knew that specific doombot (forgot the number) was a little off.

From reading the articles Reed Richards has published, it seems that there are three main categories of Doombot. Doombots designed for serving/defense. These are the ones defending Latveria, teaching at Doom's university. Usually it is quite clear that these are infact Doombots and not the real deal. Then you have Doombots designed for short term impersonation. These are either Servitor Doombots re-purposed for Impersonation, usually when Doom really doesn't want to deal with a situation but still needs to make the illusion that he did. I believe one of Doom's team-ups with the gimmick villain Arcade was one of those types. Many (but not all) of Doom's more embarassing defeats are because of Doombots who weren't intended to fully pose as Doom being forced to do so. The real issue is the Long Term Impersonator Doombots, which almost always go awry in some form or another, but are programmed to consider themselves the One True Doom. There are cases where a Servitor Doombot may challenge Doom, but any who claims the name and title of Doom who can't easily defeat a Doombot is not worthy and can not be the true Doom anyways. The real issue here, and one that can't easily be invoked is magic. Most Doombots aren't capable of casting even the simplest spells. I believe one of the main reason why Doom doesn't use spellcasting often is that it makes it easier to discern if it's a Doombot or the real article. (There are those who believe that Doom actually isn't as good at Magic as he claims. Though he is listed as the runner up after Dr. Strange in the sorcerer's challenge of the Vishanti.) My understanding is that at times Doombots may attack each other to try and prove if there is an imposter, but it is a rarity.

3mgrut

asksciencefiction_train

[Marvel]Have Doombots ever gotten into battles with one another for impersonating Dr. Doom? I know they'd know about Doombots, but what if they suspect a possible Skrull, or some other trickery? Do Doombots just naturally detect one another?

cveynfb

cveyf7j

From reading the articles Reed Richards has published, it seems that there are three main categories of Doombot. Doombots designed for serving/defense. These are the ones defending Latveria, teaching at Doom's university. Usually it is quite clear that these are infact Doombots and not the real deal. Then you have Doombots designed for short term impersonation. These are either Servitor Doombots re-purposed for Impersonation, usually when Doom really doesn't want to deal with a situation but still needs to make the illusion that he did. I believe one of Doom's team-ups with the gimmick villain Arcade was one of those types. Many (but not all) of Doom's more embarassing defeats are because of Doombots who weren't intended to fully pose as Doom being forced to do so. The real issue is the Long Term Impersonator Doombots, which almost always go awry in some form or another, but are programmed to consider themselves the One True Doom. There are cases where a Servitor Doombot may challenge Doom, but any who claims the name and title of Doom who can't easily defeat a Doombot is not worthy and can not be the true Doom anyways. The real issue here, and one that can't easily be invoked is magic. Most Doombots aren't capable of casting even the simplest spells. I believe one of the main reason why Doom doesn't use spellcasting often is that it makes it easier to discern if it's a Doombot or the real article. (There are those who believe that Doom actually isn't as good at Magic as he claims. Though he is listed as the runner up after Dr. Strange in the sorcerer's challenge of the Vishanti.) My understanding is that at times Doombots may attack each other to try and prove if there is an imposter, but it is a rarity.

I would think the doom bots would hang out in the doom lounge smoking nice cigars and drinking a cognac.

s5dspv

askculinary_train

What type of flour to use for croissants Trying to find an answer for months

hswt6d9

hswov56

There's really no one answer because the type of flour will be variable based on the ratios of the other ingredients and upon desired texture. In Advanced Bread & Pastry, Chef Michel Suas outlines the variables quite well: "The choice of flour is important because the dough needs go through the processes of mixing, fermentation, and makeup. Proper dough characteristics can be achieved through a good balance between extensibility and elasticity. Most bakers use low-protein bread flour milled from HRW (hard red winter) wheat, which provides enough strength to support the additional ingredients commonly found in doughs like croissant or brioche. Other bakers use high-gluten flour milled from HRS wheat. This option may be desirable for dough with ingredients that weaken gluten structure, like hard fat and sugar. However, the use of high-gluten flour might create a product with a thicker crust with a leathery mouth feel and a crumb with a more chewy texture. Occasionally, the baker may come across a formula that uses a weaker flour like cake or pastry flour in addition to stronger flour. This will slightly weaken the dough in order to make it more tender. The ash content of flour is another important consideration, because a high level of minerals combined with the higher levels of sugar in Viennoiserie can prematurely increase dough’s fermentation activity rate. When ash content is high, a lower quantity of yeast may be required to decrease the rate of fermentation. In addition, high ash content can interfere in the development of the dough, decreasing the chances of obtaining sufficient elasticity in the dough. Higher levels of ash content can also create a darker crumb color which is not as visually attractive for Viennoiserie." Also keep in mind that ash content is how flour is categorised in France and that continental European wheat differs in protein content from the wheat from USA/Canada. So depending on the recipe, using a flour from a different region than the origin of the recipe can have a very different outcome.

Most French croissant recipes use pastry flour (T45) to produce a croissant with a light, delicate texture. Bread flour or All Purpose can be used to produce a chewier, more sturdy croissant.

s5dspv

askculinary_train

What type of flour to use for croissants Trying to find an answer for months

hswt6d9

hswt0hl

There's really no one answer because the type of flour will be variable based on the ratios of the other ingredients and upon desired texture. In Advanced Bread & Pastry, Chef Michel Suas outlines the variables quite well: "The choice of flour is important because the dough needs go through the processes of mixing, fermentation, and makeup. Proper dough characteristics can be achieved through a good balance between extensibility and elasticity. Most bakers use low-protein bread flour milled from HRW (hard red winter) wheat, which provides enough strength to support the additional ingredients commonly found in doughs like croissant or brioche. Other bakers use high-gluten flour milled from HRS wheat. This option may be desirable for dough with ingredients that weaken gluten structure, like hard fat and sugar. However, the use of high-gluten flour might create a product with a thicker crust with a leathery mouth feel and a crumb with a more chewy texture. Occasionally, the baker may come across a formula that uses a weaker flour like cake or pastry flour in addition to stronger flour. This will slightly weaken the dough in order to make it more tender. The ash content of flour is another important consideration, because a high level of minerals combined with the higher levels of sugar in Viennoiserie can prematurely increase dough’s fermentation activity rate. When ash content is high, a lower quantity of yeast may be required to decrease the rate of fermentation. In addition, high ash content can interfere in the development of the dough, decreasing the chances of obtaining sufficient elasticity in the dough. Higher levels of ash content can also create a darker crumb color which is not as visually attractive for Viennoiserie." Also keep in mind that ash content is how flour is categorised in France and that continental European wheat differs in protein content from the wheat from USA/Canada. So depending on the recipe, using a flour from a different region than the origin of the recipe can have a very different outcome.

T45 makes a big difference.

s5dspv

askculinary_train

What type of flour to use for croissants Trying to find an answer for months

hsxroxf

hswt0hl

America's Test Kitchen specifically recommends King Arthur All Purpose

T45 makes a big difference.

5yawxx

askculinary_train

What is the difference between (chicken) bone broth and (just) chicken broth? Is it just a trend in namesake? Also, what's the difference between broth and stock?

deouqw2

deouh9y

There was a thread about this recently, and cooks have been debating this difference since we figured out how to boil water. Stocks MUST have bones, that is what makes them stock, and broths are made with meat, but under these definitions, most broths are also stocks since they contain bones and meat. Some say that stock is the unseasoned liquid in the pot, and broth is the finished and seasoned product in the bowl. Some say that its the ratio, more bones makes it more stocky and more meat makes it more brothy. I say there is so much variety in broth and stock recipes that it makes absolutely no sense to try and draw a line in the sand between them. Bone broth, on the other hand, is a "trend in namesake" exactly like you said.

>Is it just a trend in namesake? Short answer is yes. Long answer is bone broth is supposed to be cooked so long that the bones practically dissolve into the broth. Bone broth is supposed to be healthier because of the added minerals. However, I've yet to see definitive proof that it is significantly healthier, and I don't think it tastes that much better than regular stock. The difference between stock and broth is varies, and we get threads about it fairly regularly. Traditionally, stock was made with leftover bones and vegetable trimmings after eating all the more worthwhile bits. A stockpot was always on the stove simmering away as a way to stretch food. These days, stock and broth are used fairly interchangeably.

5yawxx

askculinary_train

What is the difference between (chicken) bone broth and (just) chicken broth? Is it just a trend in namesake? Also, what's the difference between broth and stock?

deon13l

deouqw2

Basically Stock=mainly bones Broth=mainly meat They can be seasoned the same and the preparation method is very similar. Stock tends to have more motherland as gelatin is released by simmering the bones

There was a thread about this recently, and cooks have been debating this difference since we figured out how to boil water. Stocks MUST have bones, that is what makes them stock, and broths are made with meat, but under these definitions, most broths are also stocks since they contain bones and meat. Some say that stock is the unseasoned liquid in the pot, and broth is the finished and seasoned product in the bowl. Some say that its the ratio, more bones makes it more stocky and more meat makes it more brothy. I say there is so much variety in broth and stock recipes that it makes absolutely no sense to try and draw a line in the sand between them. Bone broth, on the other hand, is a "trend in namesake" exactly like you said.

5yawxx

askculinary_train

What is the difference between (chicken) bone broth and (just) chicken broth? Is it just a trend in namesake? Also, what's the difference between broth and stock?

deon13l

deouh9y

Basically Stock=mainly bones Broth=mainly meat They can be seasoned the same and the preparation method is very similar. Stock tends to have more motherland as gelatin is released by simmering the bones

>Is it just a trend in namesake? Short answer is yes. Long answer is bone broth is supposed to be cooked so long that the bones practically dissolve into the broth. Bone broth is supposed to be healthier because of the added minerals. However, I've yet to see definitive proof that it is significantly healthier, and I don't think it tastes that much better than regular stock. The difference between stock and broth is varies, and we get threads about it fairly regularly. Traditionally, stock was made with leftover bones and vegetable trimmings after eating all the more worthwhile bits. A stockpot was always on the stove simmering away as a way to stretch food. These days, stock and broth are used fairly interchangeably.

5917q7

askculinary_train

I want to recreate my wife's favorite pasta dish from our honeymoon in Rome and I need some help. Italian chefs, help me score some points with my wife! Hey chefs, I really need your help. I want to remake my wife's favorite pasta dish from our honeymoon in Rome. The backstory - After 7 years of dating, my wife and I finally tied the knot and traveled to Rome for our honeymoon. While there, we found a favorite restaurant near the Pantheon, Antonio al Pantheon owned and staffed by a local family. They were so welcoming and kind, inviting us to dine with them and sharing lots of laughs and many bottles of their house wine. We came back 3 times, never being disappointed by the food and the hospitality. When we left, we signed a note and posted it on their board, hoping that we might one day return. Dining here was truly the highlight of our entire honeymoon. At this restaurant, my wife's favorite dish was the Tonnarelli fatti in casa “all’ Antonio” which is described as home-made pasta with zucchini flowers, anchovies, mozzarella, mushrooms, and roman cheese. I found a couple of pictures of it from TripAdvisor, here, here, and here. I was hoping to remake this dish for my wife, as it was so sentimental for us. The problem is, I'm more of a "follow the recipe" kinda guy, and I'm not sure how to make it. Could anybody more experienced in the kitchen give me an explanation as to how to make this dish using ingredients found in a typical American grocery store. My wife and I would be so incredibly appreciative of your help.

d950fs3

d953tpt

Translating the name sounds like a house recipe. Sweat together some butter, onions, and garlic. Fine chop some anchovies and toss them in at the end with rough chopped mushrooms. Toss this with pasta and top with cheeses. Garnish with chopped parsley. To be totally honest the star of the dish was probably fresh pasta. Learn to make that and you can just serve it with butter, garlic, and parsley. It'll turn into her new favorite dish. Mainly because you made it.

So I've lived and worked in Italy multiple times and speak Italian and I've worked professionally in A fine dining Italian restaurant. Ok. -Boil a pot of water for the pasta. While you're waiting for it to boil, start making the sauce. You'll need ~250-300g of dried pasta for two, a long flat pasta will work. You can use fresh if you can find it made at a local Italian grocery or at a lot of nice supermarkets sell fresh pasta. You could make 500g for two. - So I would start buy heating up a good amount of olive oil (~1/4 cup, you want it to have a decent coating on the bottom of the pan, this is the base of the sauce so you need a fair amount) - I'd throw in 1-2 cloves of garlic, peel them but leave them whole, and ~3 anchovies (or more if you like them a lot). Let that cook on low for a little until the anchovy has melted and the garlic is fragrant. - Then I'd turn up the heat a little and add the chopped up mushrooms. You can really use any kinda but if you could find them, fresh porcinis would be amazing and very Italian but they can be hard to find. Check your local farmers market. Cook these until soft and cooked. Add salt and pepper as needed. - Check your water and when it's boiling, salt it with a healthy handful of salt. You want it to taste like the sea. Don't underestimate this step, it's your only chance to season the pasta itself. - Add the pasta and set a timer for 1 min less than what the box says for al dente - I'd chop up the zucchini flowers in short wide strips and right before your pasta is done (like 2 min before), add the zucchini flowers to the mushroom and oil. If the mushroom mixture isn't very wet with olive oil, I'd add a bit more. - remove the garlic cloves. - taste the pasta to see if it's cooked. When it is, take a mug and take out some pasta water and put it aside. - drain the pasta and dump it into the mushroom mixture - toss over very low flame, add a splash of pasta water if the mixture looks dry. - add some grated pecorino Romano, I recommend buying a block and grating it yourself. It's super salty so don't overdo it. - add some fresh chopped Italian parsley (flat leaf, not the curly one) -turn the heat off and toss all that in the pan - plate pasta on plates. Add a sprinkle of pecorino Romano and the fresh mozzarella on top. I recommend some fresh gooey burrata which would become a delicious sauce when cut into and mixed into the pasta. Any high quality mozzarella will do, mozzarella di bufula is always a good choice. - you can garnish with another sprinkle of parsley and a few of the raw sliced zucchini flower. PM me if you have any questions! Hope it goes well. Edit: added a step reminding you to take the garlic cloves out.

5917q7

askculinary_train

I want to recreate my wife's favorite pasta dish from our honeymoon in Rome and I need some help. Italian chefs, help me score some points with my wife! Hey chefs, I really need your help. I want to remake my wife's favorite pasta dish from our honeymoon in Rome. The backstory - After 7 years of dating, my wife and I finally tied the knot and traveled to Rome for our honeymoon. While there, we found a favorite restaurant near the Pantheon, Antonio al Pantheon owned and staffed by a local family. They were so welcoming and kind, inviting us to dine with them and sharing lots of laughs and many bottles of their house wine. We came back 3 times, never being disappointed by the food and the hospitality. When we left, we signed a note and posted it on their board, hoping that we might one day return. Dining here was truly the highlight of our entire honeymoon. At this restaurant, my wife's favorite dish was the Tonnarelli fatti in casa “all’ Antonio” which is described as home-made pasta with zucchini flowers, anchovies, mozzarella, mushrooms, and roman cheese. I found a couple of pictures of it from TripAdvisor, here, here, and here. I was hoping to remake this dish for my wife, as it was so sentimental for us. The problem is, I'm more of a "follow the recipe" kinda guy, and I'm not sure how to make it. Could anybody more experienced in the kitchen give me an explanation as to how to make this dish using ingredients found in a typical American grocery store. My wife and I would be so incredibly appreciative of your help.

d953tpt

d950hd1

So I've lived and worked in Italy multiple times and speak Italian and I've worked professionally in A fine dining Italian restaurant. Ok. -Boil a pot of water for the pasta. While you're waiting for it to boil, start making the sauce. You'll need ~250-300g of dried pasta for two, a long flat pasta will work. You can use fresh if you can find it made at a local Italian grocery or at a lot of nice supermarkets sell fresh pasta. You could make 500g for two. - So I would start buy heating up a good amount of olive oil (~1/4 cup, you want it to have a decent coating on the bottom of the pan, this is the base of the sauce so you need a fair amount) - I'd throw in 1-2 cloves of garlic, peel them but leave them whole, and ~3 anchovies (or more if you like them a lot). Let that cook on low for a little until the anchovy has melted and the garlic is fragrant. - Then I'd turn up the heat a little and add the chopped up mushrooms. You can really use any kinda but if you could find them, fresh porcinis would be amazing and very Italian but they can be hard to find. Check your local farmers market. Cook these until soft and cooked. Add salt and pepper as needed. - Check your water and when it's boiling, salt it with a healthy handful of salt. You want it to taste like the sea. Don't underestimate this step, it's your only chance to season the pasta itself. - Add the pasta and set a timer for 1 min less than what the box says for al dente - I'd chop up the zucchini flowers in short wide strips and right before your pasta is done (like 2 min before), add the zucchini flowers to the mushroom and oil. If the mushroom mixture isn't very wet with olive oil, I'd add a bit more. - remove the garlic cloves. - taste the pasta to see if it's cooked. When it is, take a mug and take out some pasta water and put it aside. - drain the pasta and dump it into the mushroom mixture - toss over very low flame, add a splash of pasta water if the mixture looks dry. - add some grated pecorino Romano, I recommend buying a block and grating it yourself. It's super salty so don't overdo it. - add some fresh chopped Italian parsley (flat leaf, not the curly one) -turn the heat off and toss all that in the pan - plate pasta on plates. Add a sprinkle of pecorino Romano and the fresh mozzarella on top. I recommend some fresh gooey burrata which would become a delicious sauce when cut into and mixed into the pasta. Any high quality mozzarella will do, mozzarella di bufula is always a good choice. - you can garnish with another sprinkle of parsley and a few of the raw sliced zucchini flower. PM me if you have any questions! Hope it goes well. Edit: added a step reminding you to take the garlic cloves out.

I am not a chef, so I'll leave the important information to the real experts, but just chiming in to say that this is really lovely of you to do, and even if it doesn't turn out as good as the original, or even half as good, I'm very confident that what your wife will appreciate most is that you tried to do this. Also, use fresh pasta. The freshest you can get. Good luck!

5917q7

askculinary_train

I want to recreate my wife's favorite pasta dish from our honeymoon in Rome and I need some help. Italian chefs, help me score some points with my wife! Hey chefs, I really need your help. I want to remake my wife's favorite pasta dish from our honeymoon in Rome. The backstory - After 7 years of dating, my wife and I finally tied the knot and traveled to Rome for our honeymoon. While there, we found a favorite restaurant near the Pantheon, Antonio al Pantheon owned and staffed by a local family. They were so welcoming and kind, inviting us to dine with them and sharing lots of laughs and many bottles of their house wine. We came back 3 times, never being disappointed by the food and the hospitality. When we left, we signed a note and posted it on their board, hoping that we might one day return. Dining here was truly the highlight of our entire honeymoon. At this restaurant, my wife's favorite dish was the Tonnarelli fatti in casa “all’ Antonio” which is described as home-made pasta with zucchini flowers, anchovies, mozzarella, mushrooms, and roman cheese. I found a couple of pictures of it from TripAdvisor, here, here, and here. I was hoping to remake this dish for my wife, as it was so sentimental for us. The problem is, I'm more of a "follow the recipe" kinda guy, and I'm not sure how to make it. Could anybody more experienced in the kitchen give me an explanation as to how to make this dish using ingredients found in a typical American grocery store. My wife and I would be so incredibly appreciative of your help.

d9538qj

d953tpt

Just ate at that restaurant a month ago. Amazing. One of the best italian meals I've ever had. I can tell you that I consider myself a great cook, but they absolutely knocked their dishes out of the park. Perfectly seasoned, balanced, etc. It would be tough to recreate without practice and repetition.

So I've lived and worked in Italy multiple times and speak Italian and I've worked professionally in A fine dining Italian restaurant. Ok. -Boil a pot of water for the pasta. While you're waiting for it to boil, start making the sauce. You'll need ~250-300g of dried pasta for two, a long flat pasta will work. You can use fresh if you can find it made at a local Italian grocery or at a lot of nice supermarkets sell fresh pasta. You could make 500g for two. - So I would start buy heating up a good amount of olive oil (~1/4 cup, you want it to have a decent coating on the bottom of the pan, this is the base of the sauce so you need a fair amount) - I'd throw in 1-2 cloves of garlic, peel them but leave them whole, and ~3 anchovies (or more if you like them a lot). Let that cook on low for a little until the anchovy has melted and the garlic is fragrant. - Then I'd turn up the heat a little and add the chopped up mushrooms. You can really use any kinda but if you could find them, fresh porcinis would be amazing and very Italian but they can be hard to find. Check your local farmers market. Cook these until soft and cooked. Add salt and pepper as needed. - Check your water and when it's boiling, salt it with a healthy handful of salt. You want it to taste like the sea. Don't underestimate this step, it's your only chance to season the pasta itself. - Add the pasta and set a timer for 1 min less than what the box says for al dente - I'd chop up the zucchini flowers in short wide strips and right before your pasta is done (like 2 min before), add the zucchini flowers to the mushroom and oil. If the mushroom mixture isn't very wet with olive oil, I'd add a bit more. - remove the garlic cloves. - taste the pasta to see if it's cooked. When it is, take a mug and take out some pasta water and put it aside. - drain the pasta and dump it into the mushroom mixture - toss over very low flame, add a splash of pasta water if the mixture looks dry. - add some grated pecorino Romano, I recommend buying a block and grating it yourself. It's super salty so don't overdo it. - add some fresh chopped Italian parsley (flat leaf, not the curly one) -turn the heat off and toss all that in the pan - plate pasta on plates. Add a sprinkle of pecorino Romano and the fresh mozzarella on top. I recommend some fresh gooey burrata which would become a delicious sauce when cut into and mixed into the pasta. Any high quality mozzarella will do, mozzarella di bufula is always a good choice. - you can garnish with another sprinkle of parsley and a few of the raw sliced zucchini flower. PM me if you have any questions! Hope it goes well. Edit: added a step reminding you to take the garlic cloves out.

66hv49

askculinary_train

I want to make lamb kebabs. What cut of lamb should i buy that i can cube and make kebabs out of?

dgir370

dgj18t9

Loin

You can do it with leg if you don't mind spending a lot of time with a knife--with lamb if it looks gristly it probably is. Try this marinade: 1/2 cup onion juice, one tablespoon black pepper, two tablespoons kosher salt, 3.5 cups milk. Marinate for at least two days and up to four. "Kebab" just means meat BTW, you are probably aiming for shish kebab. We use the marinade above for doner kebab.

66hv49

askculinary_train

I want to make lamb kebabs. What cut of lamb should i buy that i can cube and make kebabs out of?

dgip59i

dgj18t9

leg of lamb

You can do it with leg if you don't mind spending a lot of time with a knife--with lamb if it looks gristly it probably is. Try this marinade: 1/2 cup onion juice, one tablespoon black pepper, two tablespoons kosher salt, 3.5 cups milk. Marinate for at least two days and up to four. "Kebab" just means meat BTW, you are probably aiming for shish kebab. We use the marinade above for doner kebab.

66hv49

askculinary_train

I want to make lamb kebabs. What cut of lamb should i buy that i can cube and make kebabs out of?

dgip59i

dgir370

leg of lamb

Loin

yg92kr

legaladvice_train

My roommate moved all my stuff into my car & rented my room to someone else while I was visiting family for the last month. Was short on rent after i found out she padded it & notified her landlord—I never got evicted/notified. Is there anything I can do & could she get arrested for this? [CA] She blocked my number and only notified my dad that my car will probably get towed soon based on where she parked it. Fyi, I’m in my upper twenties. She is 60 and clearly severely mentally ill. Should I call the cops? Or the HOA? Asked my friends to go get my car but otherwise not sure what to do other than catch the soonest flight back. She said she changed the locks and she’ll call the cops if she even sees me [california, us]

iu85kos

iu7od8o

Are you renting from her? If so she is your landlord. Illegal eviction can be very costly to your landlord and benificial to you.

You go back and can the sheriff saying you were illegally evicted

yg92kr

legaladvice_train

My roommate moved all my stuff into my car & rented my room to someone else while I was visiting family for the last month. Was short on rent after i found out she padded it & notified her landlord—I never got evicted/notified. Is there anything I can do & could she get arrested for this? [CA] She blocked my number and only notified my dad that my car will probably get towed soon based on where she parked it. Fyi, I’m in my upper twenties. She is 60 and clearly severely mentally ill. Should I call the cops? Or the HOA? Asked my friends to go get my car but otherwise not sure what to do other than catch the soonest flight back. She said she changed the locks and she’ll call the cops if she even sees me [california, us]

iu7iyyy

iu7od8o

Hi there! I’m the LegalFAQ bot. It looks like you may be experiencing housing issues related to housing or eviction. Come to https://legalfaq.org to find legal resources for renters in each state. You can also find links to local groups that can help you with legal, financial, or other problems at https://legalfaq.org/getHelp. Help us provide accurate advice to fellow redditors: if your post was related to housing or eviction, please like this comment; otherwise, please dislike this comment. *v0.1*

You go back and can the sheriff saying you were illegally evicted

yg92kr

legaladvice_train

My roommate moved all my stuff into my car & rented my room to someone else while I was visiting family for the last month. Was short on rent after i found out she padded it & notified her landlord—I never got evicted/notified. Is there anything I can do & could she get arrested for this? [CA] She blocked my number and only notified my dad that my car will probably get towed soon based on where she parked it. Fyi, I’m in my upper twenties. She is 60 and clearly severely mentally ill. Should I call the cops? Or the HOA? Asked my friends to go get my car but otherwise not sure what to do other than catch the soonest flight back. She said she changed the locks and she’ll call the cops if she even sees me [california, us]

iu85kos

iu7iyyy

Are you renting from her? If so she is your landlord. Illegal eviction can be very costly to your landlord and benificial to you.

Hi there! I’m the LegalFAQ bot. It looks like you may be experiencing housing issues related to housing or eviction. Come to https://legalfaq.org to find legal resources for renters in each state. You can also find links to local groups that can help you with legal, financial, or other problems at https://legalfaq.org/getHelp. Help us provide accurate advice to fellow redditors: if your post was related to housing or eviction, please like this comment; otherwise, please dislike this comment. *v0.1*

rir93u

askculinary_train

Why did my tater tots fall apart when I deep fried them? I tried making tater tots for the first time, using this recipe: https://damndelicious.net/2015/04/10/homemade-tater-tots/ It calls for 2 pounds of russet potatoes, 1 tbsp of flour, and various spices. I only used one russet potato that weighed a half pound, so I reduced the flour to 1/4 tbsp, and reduced the spices to 25% as well. So I parboiled the potato like the recipe said, then let it cool and shredded it, and patted the shreds dry with a towel. Then I mixed it with the flour and spices and formed some tater tots and hash brown patties. The tater tot shreds kinda stuck together, but not very well. Then when I deep fried everything, some of the tater tots fell apart, with shreds coming off. The hash brown patties had a similar problem with shreds coming off. You can see this photo I took showing some ugly tots with shreds sticking out: https://i.imgur.com/7dchcqm.jpg How do I keep my tater tots from falling apart? The hash brown also looks really ugly compared to like McDonalds.

hoyynxf

hoyygzd

You might try flash-freezing before you deep fry.

It might be that you didn't get enough water out of them. You mentioned "patting them dry", and that might not be enough. I think you have to treat these like hashbrowns, and really squeeze as much water out of them as possible. Also, binder. Maybe use a bit more flour next time. They should stick together when formed. If they don't, add a tad bit more flour.

rir93u

askculinary_train

Why did my tater tots fall apart when I deep fried them? I tried making tater tots for the first time, using this recipe: https://damndelicious.net/2015/04/10/homemade-tater-tots/ It calls for 2 pounds of russet potatoes, 1 tbsp of flour, and various spices. I only used one russet potato that weighed a half pound, so I reduced the flour to 1/4 tbsp, and reduced the spices to 25% as well. So I parboiled the potato like the recipe said, then let it cool and shredded it, and patted the shreds dry with a towel. Then I mixed it with the flour and spices and formed some tater tots and hash brown patties. The tater tot shreds kinda stuck together, but not very well. Then when I deep fried everything, some of the tater tots fell apart, with shreds coming off. The hash brown patties had a similar problem with shreds coming off. You can see this photo I took showing some ugly tots with shreds sticking out: https://i.imgur.com/7dchcqm.jpg How do I keep my tater tots from falling apart? The hash brown also looks really ugly compared to like McDonalds.

hoz7jk4

hoz48nj

It can be difficult to replicate processed and pre-made hashbrowns or tots as found in fast food. When you get deep fried tots at a restaurant they're almost always using pre-made ones and keeping them frozen before putting them in a deep fryer. Also, I'm not sure if you really need to parboil them. I don't boil or parboil potatoes when making hash browns so I'm not sure if I would for tots. Russets are really starchy, too, so they need to be rinsed and dried really, really well before forming into tater tots or hash patties, otherwise they end up grey and mushy. Rinse your shreds until the water runs clear, then dry really well, then mix and form. Also try substituting the flour for corn starch or even potato starch. You might even be able to use instant mashed potato flakes as both a binder and coating. You also may want to try a more durable potato like a red or otherwise cooking them less so they're firmer before rinsing. Also definitely hard freeze them before deep frying. And properly deep fry them in plenty of oil with a thermometer in it. In commercial kitchens when deep frying a large order of frozen pre-made tots you generally need at a minimum about about a 4-6 quart or 1 gallon fryer at around 300-350 degrees so it has enough room and thermal mass to handle cooking about a quart of frozen tots. If you're trying to do tots in a sauce pan with not enough room or oil and having to move them around by hand they're going to fall apart. (And please do be safe when deep frying at home. Keep a well fitting lid and box of baking soda or fire extinguisher handy, etc!)

Add some potato starch to the shredded potato to replace the starch that's been lost through boiling.

rir93u

askculinary_train

Why did my tater tots fall apart when I deep fried them? I tried making tater tots for the first time, using this recipe: https://damndelicious.net/2015/04/10/homemade-tater-tots/ It calls for 2 pounds of russet potatoes, 1 tbsp of flour, and various spices. I only used one russet potato that weighed a half pound, so I reduced the flour to 1/4 tbsp, and reduced the spices to 25% as well. So I parboiled the potato like the recipe said, then let it cool and shredded it, and patted the shreds dry with a towel. Then I mixed it with the flour and spices and formed some tater tots and hash brown patties. The tater tot shreds kinda stuck together, but not very well. Then when I deep fried everything, some of the tater tots fell apart, with shreds coming off. The hash brown patties had a similar problem with shreds coming off. You can see this photo I took showing some ugly tots with shreds sticking out: https://i.imgur.com/7dchcqm.jpg How do I keep my tater tots from falling apart? The hash brown also looks really ugly compared to like McDonalds.

hoz48nj

hozfwku

Add some potato starch to the shredded potato to replace the starch that's been lost through boiling.

Use a cheese cloth to wringe out excess water and use salt before that to draw out moisture. Also I've heard of some people using egg to bind the ingredients together.

zqwlzw

legaladvice_train

[Military/Japan] Am I , A sailor with Military Sealift Command, allowed to bring my ADHD medication to Japan? So I got bit of a strange one here. For those that don't know Military Sealift Command (MSC) is a part of the US Department of Defense. We move cargo ships full of war material and personal to where ever it needs to go. We don't count a military personnel but as military contractors. I just got a job working for a private company that runs a particular rout in Japan as a contract for MSC. I am diagnosed with ADHD and I take medication for it. Medication that is not legal in Japan because it's a stimulate. However because I am working as a military contractor I might fall under U.S.–Japan Status of Forces Agreement which gives me certain legal rights even when on Japanese territory. My question is do I have the right to bring my prescribed medication with me to Japan? What paperwork/hoops do I need to jump through to make sure that I am in the all clear?

j10d9j0

j10togo

Civilian employees of the government are subject to the status of forces agreement, contractors are specifically excluded. "Persons, including corporations organized under the laws of the United States, and their employees who are ordinarily resident in the United States and whose presence in Japan is solely for the purpose of executing contracts with the United States for the benefit of the United States armed forces, and who are designated by the Government of the United States in accordance with the provisions of paragraph 2 below, shall, except as provided in this Article, be subject to the laws and regulations of Japan." You could check with your employers legal office or have them run it up the chain to DoD, but it does not appear to exempt you from Japanese law regarding stimulants.

This is 1000% a "Get actual real life legal advice" problem. Japan does not mess around with this stuff and while I'm sure the people responding that you'll be fine are right, it's not something you want to chance at all.

zqwlzw

legaladvice_train

[Military/Japan] Am I , A sailor with Military Sealift Command, allowed to bring my ADHD medication to Japan? So I got bit of a strange one here. For those that don't know Military Sealift Command (MSC) is a part of the US Department of Defense. We move cargo ships full of war material and personal to where ever it needs to go. We don't count a military personnel but as military contractors. I just got a job working for a private company that runs a particular rout in Japan as a contract for MSC. I am diagnosed with ADHD and I take medication for it. Medication that is not legal in Japan because it's a stimulate. However because I am working as a military contractor I might fall under U.S.–Japan Status of Forces Agreement which gives me certain legal rights even when on Japanese territory. My question is do I have the right to bring my prescribed medication with me to Japan? What paperwork/hoops do I need to jump through to make sure that I am in the all clear?

j10togo

j10eo94

This is 1000% a "Get actual real life legal advice" problem. Japan does not mess around with this stuff and while I'm sure the people responding that you'll be fine are right, it's not something you want to chance at all.

Under Article VI of the U.S-Japan Status of Forces Agreement (SOFA), a military contractor from the U.S. working in Japan is allowed to bring prescribed medication for ADHD into Japan, as long as the medication is declared to Japanese Customs upon arrival, and the contractor can provide evidence (prescription and medical doctor’s letter) that the medication is necessary.

zqwlzw

legaladvice_train

[Military/Japan] Am I , A sailor with Military Sealift Command, allowed to bring my ADHD medication to Japan? So I got bit of a strange one here. For those that don't know Military Sealift Command (MSC) is a part of the US Department of Defense. We move cargo ships full of war material and personal to where ever it needs to go. We don't count a military personnel but as military contractors. I just got a job working for a private company that runs a particular rout in Japan as a contract for MSC. I am diagnosed with ADHD and I take medication for it. Medication that is not legal in Japan because it's a stimulate. However because I am working as a military contractor I might fall under U.S.–Japan Status of Forces Agreement which gives me certain legal rights even when on Japanese territory. My question is do I have the right to bring my prescribed medication with me to Japan? What paperwork/hoops do I need to jump through to make sure that I am in the all clear?

j10togo

j10fhl2

This is 1000% a "Get actual real life legal advice" problem. Japan does not mess around with this stuff and while I'm sure the people responding that you'll be fine are right, it's not something you want to chance at all.

The answer to your question is yes, you do have the right to bring your prescribed medication with you to Japan. As another commenter mentioned, the US-Japan Status of Forces Agreement (SOFA) provides certain legal rights to US military personnel and contractors, including the right to bring prescribed medications with them when they are traveling to Japan. However, you will still need to obtain the necessary paperwork to ensure that your medications are allowed into the country. You should contact the US Embassy in Japan or the Japanese Embassy in the US to find out what paperwork you will need to bring your medications with you. In some cases, you may need to obtain a special permit from the Japanese government in order to bring your medications into the country. You should also check with your doctor to make sure that your medications are allowed in Japan and that you have the necessary paperwork to bring them with you.

p8kenm

asksciencefiction_train

[Spongebob Squarepants] If Mr. Krabs Krabby Patty is famous and one of the best burgers in the sea, why isn't he filthy rich with a massive chain? Why does he only have one restaurant which struggles much of the time if he's also so frugal?

h9r1xjz

h9r4p8z

He's doing pretty well. Owns a huge anchor house, bringing up a daughter. In that one episode he implies that he's made a million dollars over the course of his career; I think a typical McDonald's franchise makes that in about six years, but who knows about the currency conversion rates. But starting a new location can get expensive and it's not guaranteed to take off since Bikini Bottom's population seems fairly centralized (that is, it's likely everyone who wants to eat Krabby Patties already does so; there's not some consumer base he's missing out on so no point paying for twice as much land if he's not getting twice as many customers)

Funding Plankton's madcap adventures against him is expensive. The building has exploded several times and he's had to rebuild. He wants absolute control over the restaurant and can't handle someone else running it. It's actually a jail for SpongeBob and he's the warden. Squidward is the guard.

p8kenm

asksciencefiction_train

[Spongebob Squarepants] If Mr. Krabs Krabby Patty is famous and one of the best burgers in the sea, why isn't he filthy rich with a massive chain? Why does he only have one restaurant which struggles much of the time if he's also so frugal?

h9r4p8z

h9r1j8v

Funding Plankton's madcap adventures against him is expensive. The building has exploded several times and he's had to rebuild. He wants absolute control over the restaurant and can't handle someone else running it. It's actually a jail for SpongeBob and he's the warden. Squidward is the guard.

Because he’s a greedy mf who’s blinded by all the money he makes. Yes like the other person said it also has to do with the formula, but also if he makes a massive chain then he’ll have to pay construction workers to make them and pay more workers and his money will greatly decrease and he’ll have a heart attack seeing that happen. He only has to work with 2 people (wait…haven’t seen the show in a while but I believe it’s just 2) which gives him less people to pay while simultaneously making the same amount of money the more people go to spend there.

p8kenm

asksciencefiction_train

[Spongebob Squarepants] If Mr. Krabs Krabby Patty is famous and one of the best burgers in the sea, why isn't he filthy rich with a massive chain? Why does he only have one restaurant which struggles much of the time if he's also so frugal?

h9r1xjz

h9r1j8v

He's doing pretty well. Owns a huge anchor house, bringing up a daughter. In that one episode he implies that he's made a million dollars over the course of his career; I think a typical McDonald's franchise makes that in about six years, but who knows about the currency conversion rates. But starting a new location can get expensive and it's not guaranteed to take off since Bikini Bottom's population seems fairly centralized (that is, it's likely everyone who wants to eat Krabby Patties already does so; there's not some consumer base he's missing out on so no point paying for twice as much land if he's not getting twice as many customers)

Because he’s a greedy mf who’s blinded by all the money he makes. Yes like the other person said it also has to do with the formula, but also if he makes a massive chain then he’ll have to pay construction workers to make them and pay more workers and his money will greatly decrease and he’ll have a heart attack seeing that happen. He only has to work with 2 people (wait…haven’t seen the show in a while but I believe it’s just 2) which gives him less people to pay while simultaneously making the same amount of money the more people go to spend there.

7z8ijh

explainlikeimfive_train

Explain like I'm five years old: Why do pictures of a computer screen look much different than real life?

dum40iy

dum4184

Cameras “detect” the refresh of the scree. That’s why you’ll generally see lines and/or pixelation occurring. Your vision doesn’t see these things b/c it’s not a snapshot of the screen like a photo is.

Your brain does an enormous amount of image processing what your eyes take in and shows the results as what you "see" (optical illusions are often designed to expose this image processing). The camera takes millions of tiny samples of what's actually there at one given instant in time. Most of the time these are close enough, but computer screens use some tricks in the image processing to display an image, so the camera can't show that. The big two are: * the screen is made up of one of three very tiny red, green or blue color spots, that end up being similar in size to the red, green, or blue samplers in the camera. That creates moire. * Further, older screens updated via a line, so the camera only captured the parts of the screen lit by the line, while your brain remembers the prior image and smooths between the two.

7z8ijh

explainlikeimfive_train

Explain like I'm five years old: Why do pictures of a computer screen look much different than real life?

dum40iy

dum74a7

Cameras “detect” the refresh of the scree. That’s why you’ll generally see lines and/or pixelation occurring. Your vision doesn’t see these things b/c it’s not a snapshot of the screen like a photo is.

Other people have given good explanations for a lot of the reasons so I won't repeat them, but another major difference is dynamic range. This is the ratio of the brightest to darkest shades. To put it in practical terms, if you are in a park on a sunny day, you could see the bright blue sky and at the same time see a bench in the shadow of a tree. If you took a picture of that same scene, you would have to choose which one would be properly exposed in the photo. If you wanted to get the bright blue sky, the shadow would be totally black and you wouldn't be able to see the bench. If you wanted to get the bench in the shadow, the sky would be totally white. Cameras are actually getting pretty good at capturing wide dynamic range, but screens are still far behind, only being able to display a pretty small dynamic range. Even when you compensate for this with HDR (High Dynamic Range) photo processing, it still doesn't look like reality because it is only an approximation. The highlights are darker than they should be and the shadows are lighter.

7z8ijh

explainlikeimfive_train

Explain like I'm five years old: Why do pictures of a computer screen look much different than real life?

dumdmui

dumq3ie

Theres a video of a guy recording his own video so many times and he's explaining how the pixels get downgraded each time he uploads it again. And again. And again... Ill look for it now.

*When a grid's misaligned,* *With another from behind,* *That's a moiré* *When the spacing is tight,* *And the difference is slight,* *That's a moiré* Credit: Randall Munroe

97ljua

askculinary_train

What are some good resources to keep up to date with food science and cooking techniques? I am a professional cook looking to expand my knowledge and read some cool stuff about cooking, food science and the general innovations restaurants are practicing to better our industry.

e49v5oz

e49doyw

chefsteps

Visit your local ACF chapter meeting. You can go to the monthly meetings without being a member. Hopefully it’s a good chapter that has guest (peer) speakers, demo’s, etc. Our meeting was this past Monday and consisted of my demo on canning to show how easy it is to preserve your own fruits and veg to keep them from rotting in the cooler when you buy stuff for special events and don’t need it all. It’s an up and coming (again- history repeats) skill well suited to the mom and pop style or those that are not chains using portion controlled meals from boil in bags from a central commissary.

97ljua

askculinary_train

What are some good resources to keep up to date with food science and cooking techniques? I am a professional cook looking to expand my knowledge and read some cool stuff about cooking, food science and the general innovations restaurants are practicing to better our industry.

e49f5el

e49doyw

There are obviously the blog sources of high-end chefs. You can also go the academic route and take food science courses for free online. Here's just one as an example: https://www.edx.org/course/science-cooking-from-haute-cuisine-to-soft-matter-science-physics

Visit your local ACF chapter meeting. You can go to the monthly meetings without being a member. Hopefully it’s a good chapter that has guest (peer) speakers, demo’s, etc. Our meeting was this past Monday and consisted of my demo on canning to show how easy it is to preserve your own fruits and veg to keep them from rotting in the cooler when you buy stuff for special events and don’t need it all. It’s an up and coming (again- history repeats) skill well suited to the mom and pop style or those that are not chains using portion controlled meals from boil in bags from a central commissary.

97ljua

askculinary_train

What are some good resources to keep up to date with food science and cooking techniques? I am a professional cook looking to expand my knowledge and read some cool stuff about cooking, food science and the general innovations restaurants are practicing to better our industry.

e49doyw

e4a0hml

Visit your local ACF chapter meeting. You can go to the monthly meetings without being a member. Hopefully it’s a good chapter that has guest (peer) speakers, demo’s, etc. Our meeting was this past Monday and consisted of my demo on canning to show how easy it is to preserve your own fruits and veg to keep them from rotting in the cooler when you buy stuff for special events and don’t need it all. It’s an up and coming (again- history repeats) skill well suited to the mom and pop style or those that are not chains using portion controlled meals from boil in bags from a central commissary.

Cooking issues podcast with Dave Arnold. He’s the working chef’s resource for food science. And the weekly podcast itself, is also quite entertaining.

18pih1

askculinary_train

Can I make homemade "lox" by putting salmon into pickle juice? I'm doing a bit of an experiment. I have thinly-sliced some salmon and put it in a jar of pickle juice reserved from some homemade cucumber pickles. Will this cure the salmon properly? Slices are about 1/4" thick so I'm not sure how long they should stay in the pickle juice for. If anyone was some advice for me I'd appreciate it. I will also post an update letting y'all know how it turns out.

c8gtlx5

c8gu8bk

Try it and report. Sounds nasty to me.

God, no. That would be atrocious. Lox (or gravlax, the Scandinavian version) is made by curing raw fish with salt. No liquids. Marcus Samuelsson, formerly of Aquavit, has the easiest and most delicious recipe ever. http://www.nytimes.com/1998/11/11/dining/the-minimalist-gravlax-without-fear-a-stunning-dish-just-looks-hard.html?pagewanted=all&src=pm When you've mastered this (it doesn't take long), try substituting herbs and spices. I make a version with lapsong souchon tea crumbled into the salt/sugar/pepper mixture.

18pih1

askculinary_train

Can I make homemade "lox" by putting salmon into pickle juice? I'm doing a bit of an experiment. I have thinly-sliced some salmon and put it in a jar of pickle juice reserved from some homemade cucumber pickles. Will this cure the salmon properly? Slices are about 1/4" thick so I'm not sure how long they should stay in the pickle juice for. If anyone was some advice for me I'd appreciate it. I will also post an update letting y'all know how it turns out.

c8gyln1

c8gxiio

You are actually making a type of cerviche not lox. That said, it could be quite good, especially if your pickle liquid is from dills. Lox dehydrates/instills anti-microbials to the salmon to preserve it; cerviche cooks it in acid rather than heat. Most folks think tropical-ish, like lime juice for the acid with cerviche, because of the origins. However dill and salmon are a classic pairing, so it could work. Just remember what you have is lightly cooked, not preserved salmon, so use it soon. ...and let us know how it worked out!

Ditto yuck. I wouldn't do too many slices. Also note that curing salmon uses salt, and to varying degrees, sugar. You're talking about using an acid (pickling liquid) which would be more like a ceviche than a brine. Except that ceviche tastes good. Also from a food safety perspective, you're going off script -- you are neither pickling nor brining -- so don't expect something that will keep. I'd treat it as if it were raw, don't wait very long to eat it.

18pih1

askculinary_train

Can I make homemade "lox" by putting salmon into pickle juice? I'm doing a bit of an experiment. I have thinly-sliced some salmon and put it in a jar of pickle juice reserved from some homemade cucumber pickles. Will this cure the salmon properly? Slices are about 1/4" thick so I'm not sure how long they should stay in the pickle juice for. If anyone was some advice for me I'd appreciate it. I will also post an update letting y'all know how it turns out.

c8h13af

c8gxiio

There are ways to cured in liquid and while some here may say you can't cure in pickle juice I say that you could, but you need to make some changes. Firstly I have made many types of gravlax and smoked salmons in liquids and it is my preferred method a standard curing liquid could be made up of 1 part salt, 1 part sugar, some booze and flavour, I use a robo coupe to mix herbs and vegetables like fennel, shallots, garlic etc. with the salt. Add one part of sugar in a liquid form, like maple syrup, it will sit in the liquid for a few days until it tightens up. As for pickle liquid, I would add 1-2 parts of sugar to in in crystal form some other sweet stuff like pears or apples, some fresh dill, start the fish out on the skin side and flip every 12 hours checking firmness along the way. I bet it would take 2-3 days to cure nicely.

Ditto yuck. I wouldn't do too many slices. Also note that curing salmon uses salt, and to varying degrees, sugar. You're talking about using an acid (pickling liquid) which would be more like a ceviche than a brine. Except that ceviche tastes good. Also from a food safety perspective, you're going off script -- you are neither pickling nor brining -- so don't expect something that will keep. I'd treat it as if it were raw, don't wait very long to eat it.

gbsrz1

askbaking_train

All I could get was Bread Flour, can I use this in place of all purpose? If yes, do any ratios need changing?

fp7w5ns

fp8cia2

Sure. I think you can simulate the decreased protein content of AP by removing like 1-2tbsp of flour per cup and replacing it with an equal measure of cornstarch.

What brand? Knowing the protein content will help you understand if you need to adjust the recipes

gbsrz1

askbaking_train

All I could get was Bread Flour, can I use this in place of all purpose? If yes, do any ratios need changing?

fp8cia2

fp7x6ub

What brand? Knowing the protein content will help you understand if you need to adjust the recipes

I think it'll also depend on what you're using the flour for? If it's just a testator something to thicken anything, then that should be fine. If it's for a cake or something that needs to be light, then I wouldn't recommend it... good luck!

gbsrz1

askbaking_train

All I could get was Bread Flour, can I use this in place of all purpose? If yes, do any ratios need changing?

fp8cia2

fp87yz8

What brand? Knowing the protein content will help you understand if you need to adjust the recipes

Bread flour is fine if you're just making a simple, rustic kind of loaf. It'll come out chewier than with AP because the added protein creates more elasticity.

90r7rv

legaladvice_train

[CA] My father and I had our belongings stolen in San Fran several hours before our flight home [OH]. When we got home my father found selfies and videos captured by the criminal in an apartment on my dads iCloud photo album, taken on my dads Ipod. Can we pursue this from out of state? In the selfies the mans face is very distinguishable, and in the videos you can see some of my stolen items, such as my pair of headphones he has around his neck. My questions are is it even worth pursuing this theft from so far away? And if so how strong is the evidence we have? Thank you for any help you can provide.

e2sskqd

e2sp86p

SFPD is incredibly lax at following-up on property crime. I'm guessing your stuff was stolen out of a rental car (super common)? Even for felony level theft, unless they nab someone during the theft or it had more substantial circumstances (robbery at gunpoint, etc.) all they're going to do is take a report. Do still file a report. If you have any kind of insurance that can cover part of the loss it'll help substantiate your claim. You can file online: http://sanfranciscopolice.org/report

San Francisco PD may not take a report depending on the circumstances. If they won't, then go to your local police department and ask them to take a "courtesy report". In essence, your local PD will take the report, along with any evidence you provide, and forward it to San Francisco PD. For many types of reports, identity and loss need to be verified.

90r7rv

legaladvice_train

[CA] My father and I had our belongings stolen in San Fran several hours before our flight home [OH]. When we got home my father found selfies and videos captured by the criminal in an apartment on my dads iCloud photo album, taken on my dads Ipod. Can we pursue this from out of state? In the selfies the mans face is very distinguishable, and in the videos you can see some of my stolen items, such as my pair of headphones he has around his neck. My questions are is it even worth pursuing this theft from so far away? And if so how strong is the evidence we have? Thank you for any help you can provide.

e2tj5re

e2tb3tc

No idea how new-fangled iPods handle photos and security, but if pics of him have been uploaded to your father's iCloud account it would definitely be worth saving them and checking to see if the EXIF metadata happened to leave GPS coordinates attached from where the photos were taken (googling should turn up all the info you'd need for that). With any luck, you might get a hit on a residential address. In my experience when you do the legwork for cops in theft cases and give them a specific address they're a lot more likely to follow through.

Would it be a good idea to look at the background of the pics to try to narrow down which area of the city they were likely taken? Not sure if this is considered doing or against the rules of this sub. Just trying to help op give better info to police so he/she can recover his/her stuff.

90r7rv

legaladvice_train

[CA] My father and I had our belongings stolen in San Fran several hours before our flight home [OH]. When we got home my father found selfies and videos captured by the criminal in an apartment on my dads iCloud photo album, taken on my dads Ipod. Can we pursue this from out of state? In the selfies the mans face is very distinguishable, and in the videos you can see some of my stolen items, such as my pair of headphones he has around his neck. My questions are is it even worth pursuing this theft from so far away? And if so how strong is the evidence we have? Thank you for any help you can provide.

e2t8vw9

e2tj5re

It couldn't hurt to try, but I wouldn't hold out too much hope. As a long time resident I've seen many situations where they had very clear video footage of people doing all matter of horrible crimes and nothing ever comes of it. I do know that back when smart phone theft was a major problem, they did often catch people who stole iphones/ipods/ipads with tracking software installed. It was mentioned in the police blotter in my district- whether they caught the perps that way or if the victim didn't have it installed- frequently. The non-emergency number for SFPD is 415-553-0123. I'm sorry this happened to you. This is why I no longer leave my ipod in my car, not even in my glovebox.

No idea how new-fangled iPods handle photos and security, but if pics of him have been uploaded to your father's iCloud account it would definitely be worth saving them and checking to see if the EXIF metadata happened to leave GPS coordinates attached from where the photos were taken (googling should turn up all the info you'd need for that). With any luck, you might get a hit on a residential address. In my experience when you do the legwork for cops in theft cases and give them a specific address they're a lot more likely to follow through.

spvwl

askculinary_train

I'm trying to identify Chilli Jam as found in most Thai restaurant stir-frys It's driving me bonkers. Every Thai place around here (Sydney Australia) will sell you Chicken and Cashew stir fry, which is cooked with an amazing condiment called Chilli Jam. It has a solid, almost nutty taste and makes the dish worth every penny. I have been unable to identify this ingredient, or better still, find a recipe for it. All I can find are either traditional-jam-with-chillies-in-it, or strangely marked jars at my local Asian supermarket filled with disappointment. Can anyone offer any help?

c4fzsjh

c4fz3ws

I looove that stuff! It takes a bit of time to make, so I usually make a big batch of it, five to six cups (it lasts forever, though). *Nahm Prik Pao* * oil for deep-frying (I use peanut) * 4c red shallots, sliced lengthwise * 2c garlic, sliced lengthwise * 1/2c dried dried shrimp, rinsed and dried * 1c dried long red chillies, deseeded and chopped * 10 slices galangal * 1tsp shrimp paste (gapi, roasted) * 1c palm sugar * 1/2c thick tamarind water * 3tbsp salt, or 1/2c fish sauce (I use Three Crab brand) Heat oil in a wok and separately deep-fry the shallots, garlic, prawn, chillies and galangal until golden. Blend them all in a food processor, with the shrimp paste, moistening with some of the oil used for deep-frying (up to one cup) to facilitate the blending. In a pan, bring the mixture to the boil and season with the palm sugar, tamarind water and salt (or fish sauce). Simmer until quite thick, stirring regularly. The resulting 'jam' should taste sweet, sour and salty. Nam Prik Pao on the internet! Good luck, and if you do make this, make sure to open your windows. edit: Just a couple tips from my notes... Be careful not to simmer the paste too long, otherwise it will seize as the sugar caramelizes and, when cooled, will be impossible to use. If you want extra texture, reserve a handful of the deep-fried garlic, shallots and chillies and fold them into the paste just before serving.

Not sure what your after but, i make chilli jam by cooking down red caps, red chillies, onion and garlic. Enough red wine vinigar to half cover and enough sugar to balence out the acid and a few bay leaves. Cook low and slow until dark but still wet. (add water if it dries out) blend smooth while hot. Lasts for aprox 362 years in the fridge.

spvwl

askculinary_train

I'm trying to identify Chilli Jam as found in most Thai restaurant stir-frys It's driving me bonkers. Every Thai place around here (Sydney Australia) will sell you Chicken and Cashew stir fry, which is cooked with an amazing condiment called Chilli Jam. It has a solid, almost nutty taste and makes the dish worth every penny. I have been unable to identify this ingredient, or better still, find a recipe for it. All I can find are either traditional-jam-with-chillies-in-it, or strangely marked jars at my local Asian supermarket filled with disappointment. Can anyone offer any help?

c4fyqz4

c4fzsjh

Is this what you are looking for? This is what they normally have at Thai places here in the U.S. http://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K

I looove that stuff! It takes a bit of time to make, so I usually make a big batch of it, five to six cups (it lasts forever, though). *Nahm Prik Pao* * oil for deep-frying (I use peanut) * 4c red shallots, sliced lengthwise * 2c garlic, sliced lengthwise * 1/2c dried dried shrimp, rinsed and dried * 1c dried long red chillies, deseeded and chopped * 10 slices galangal * 1tsp shrimp paste (gapi, roasted) * 1c palm sugar * 1/2c thick tamarind water * 3tbsp salt, or 1/2c fish sauce (I use Three Crab brand) Heat oil in a wok and separately deep-fry the shallots, garlic, prawn, chillies and galangal until golden. Blend them all in a food processor, with the shrimp paste, moistening with some of the oil used for deep-frying (up to one cup) to facilitate the blending. In a pan, bring the mixture to the boil and season with the palm sugar, tamarind water and salt (or fish sauce). Simmer until quite thick, stirring regularly. The resulting 'jam' should taste sweet, sour and salty. Nam Prik Pao on the internet! Good luck, and if you do make this, make sure to open your windows. edit: Just a couple tips from my notes... Be careful not to simmer the paste too long, otherwise it will seize as the sugar caramelizes and, when cooled, will be impossible to use. If you want extra texture, reserve a handful of the deep-fried garlic, shallots and chillies and fold them into the paste just before serving.

spvwl

askculinary_train

I'm trying to identify Chilli Jam as found in most Thai restaurant stir-frys It's driving me bonkers. Every Thai place around here (Sydney Australia) will sell you Chicken and Cashew stir fry, which is cooked with an amazing condiment called Chilli Jam. It has a solid, almost nutty taste and makes the dish worth every penny. I have been unable to identify this ingredient, or better still, find a recipe for it. All I can find are either traditional-jam-with-chillies-in-it, or strangely marked jars at my local Asian supermarket filled with disappointment. Can anyone offer any help?

c4fyqz4

c4fz3ws

Is this what you are looking for? This is what they normally have at Thai places here in the U.S. http://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K

Not sure what your after but, i make chilli jam by cooking down red caps, red chillies, onion and garlic. Enough red wine vinigar to half cover and enough sugar to balence out the acid and a few bay leaves. Cook low and slow until dark but still wet. (add water if it dries out) blend smooth while hot. Lasts for aprox 362 years in the fridge.

tzi2af

askbaking_train

stuffing COOKIES? so I'm trying to fill cookies with dulce de leche but it so Runny. I have even tried freezing it and it still very runny any suggestions tips?

i410zu0

i40skxv

No, just no, Jesus no, don't put butter into it. Take your runny dulce de leche and put it in a pan over medium heat. Let it boil and keep stirring all the time so it doesn't stick to the bottom. Once it has evaporated to your desired consistency take it off the heat. Bear in mind it'll harden as it cools. No butter, no fridge. Simply evaporating the humidity it's holding will do the trick.

I bake a lot of giant, stuffed cookies and have tried most tricks. What I've settled on is creating a bowl out of each dough ball and then putting a "lid" on it. Think of it like splitting the dough into a 80/20 instead of a 50/50 and you may have better luck. Freezing helps, all that jazz. Dulce de leche will probably continue to run, but that might help. You also may be able to make a very thick dulce and then work it into a paste by kneading in some flour and rolling it into balls. Then let it melt out during the bake and the flour will be a nonfactor.

tzi2af

askbaking_train

stuffing COOKIES? so I'm trying to fill cookies with dulce de leche but it so Runny. I have even tried freezing it and it still very runny any suggestions tips?

i405syf

i410zu0

Try making your own dulce de leche with a can of eagle brand or la lechera, making it yourself in a instapot makes the difference.

No, just no, Jesus no, don't put butter into it. Take your runny dulce de leche and put it in a pan over medium heat. Let it boil and keep stirring all the time so it doesn't stick to the bottom. Once it has evaporated to your desired consistency take it off the heat. Bear in mind it'll harden as it cools. No butter, no fridge. Simply evaporating the humidity it's holding will do the trick.

tzi2af

askbaking_train

stuffing COOKIES? so I'm trying to fill cookies with dulce de leche but it so Runny. I have even tried freezing it and it still very runny any suggestions tips?

i405syf

i40skxv

Try making your own dulce de leche with a can of eagle brand or la lechera, making it yourself in a instapot makes the difference.

I bake a lot of giant, stuffed cookies and have tried most tricks. What I've settled on is creating a bowl out of each dough ball and then putting a "lid" on it. Think of it like splitting the dough into a 80/20 instead of a 50/50 and you may have better luck. Freezing helps, all that jazz. Dulce de leche will probably continue to run, but that might help. You also may be able to make a very thick dulce and then work it into a paste by kneading in some flour and rolling it into balls. Then let it melt out during the bake and the flour will be a nonfactor.

yzem81

asksciencefiction_train

[MiB] Why are Men in Black agents neuralyzed at retirement? I just rewatched the trilogy over the past couple days and this has been bugging me. Take K for example, he's been with the agency since almost the very beginning. Why would it be necessary to neuralyze him? There is zero chance that after his decades of loyal service he would betray the organization. He's not just forgetting about aliens he's forgetting almost his entire life. It seems extreme. I do understand situations like T in the second film where he had been an agent less than a year and was known to be a loose cannon. But I don't see it with the older guys.

iwzil6b

iwzhwfe

With the amount of advanced alien civilizations who hate the MIB, it's probably for the best that they can't come in and torture old retirees for information. While you can de-rezz someone, I'm going to assume the specific process is a well-kept secret, or at least extremely hard to replicate without a guy on the inside.

I'm pretty sure it's explicit that it's to let them live a happy, healthy life without the fear and danger of everything they've had to live through.

yzem81

asksciencefiction_train

[MiB] Why are Men in Black agents neuralyzed at retirement? I just rewatched the trilogy over the past couple days and this has been bugging me. Take K for example, he's been with the agency since almost the very beginning. Why would it be necessary to neuralyze him? There is zero chance that after his decades of loyal service he would betray the organization. He's not just forgetting about aliens he's forgetting almost his entire life. It seems extreme. I do understand situations like T in the second film where he had been an agent less than a year and was known to be a loose cannon. But I don't see it with the older guys.

iwzjzve

iwzhwfe

It's not just about loyalty to the organization. Given that they have mind erase rays, there probably is a "steal all your secret information" ray that mischievous aliens could use on old or defenseless agents.

I'm pretty sure it's explicit that it's to let them live a happy, healthy life without the fear and danger of everything they've had to live through.

yzem81

asksciencefiction_train

[MiB] Why are Men in Black agents neuralyzed at retirement? I just rewatched the trilogy over the past couple days and this has been bugging me. Take K for example, he's been with the agency since almost the very beginning. Why would it be necessary to neuralyze him? There is zero chance that after his decades of loyal service he would betray the organization. He's not just forgetting about aliens he's forgetting almost his entire life. It seems extreme. I do understand situations like T in the second film where he had been an agent less than a year and was known to be a loose cannon. But I don't see it with the older guys.

iwzhwfe

iwztgug

I'm pretty sure it's explicit that it's to let them live a happy, healthy life without the fear and danger of everything they've had to live through.

In US Security Clearance rules there is something called Need To Know which means you not only need a clearance, but for you to know info, you actually need to know it for your job. An engineer on nuclear missiles isn't allowed to just look up the specs for the F-35 for instance and a spy in China isn't allowed to know about the details of Russian operations. None of these people are expected to betray America (obviously since they are given a clearance in the first place) but the government has to be careful with its secrets anyway. Their memories are erased because retired agents don't have the need to know.

ngca7q

asksciencefiction_train

[MCU/Endgame] Why was Quill so eager to leave Earth after being away for so long? All indications are Endgame was the first time Quill had been back to Earth since he was little. All that pop culture he missed out on plus he now learns that Earth has superheroes. Why would he immediately go back into space instead of spending at least some time on Earth to get caught up and also talk to new friends?

gyt4u2a

gyshsq3

have you been to earth? place is a dump, they still wipe their butts with plant fiber, and no one is even broadcasting "who wants to own a planet!" at them. And god forbid you get injured there, have you seen what they call medicine?

he now knows Gamora is alive and missing.

ngca7q

asksciencefiction_train

[MCU/Endgame] Why was Quill so eager to leave Earth after being away for so long? All indications are Endgame was the first time Quill had been back to Earth since he was little. All that pop culture he missed out on plus he now learns that Earth has superheroes. Why would he immediately go back into space instead of spending at least some time on Earth to get caught up and also talk to new friends?

gyt9g2k

gyshsq3

Well, he IS incredibly emotionally stunted.

he now knows Gamora is alive and missing.

ngca7q

asksciencefiction_train

[MCU/Endgame] Why was Quill so eager to leave Earth after being away for so long? All indications are Endgame was the first time Quill had been back to Earth since he was little. All that pop culture he missed out on plus he now learns that Earth has superheroes. Why would he immediately go back into space instead of spending at least some time on Earth to get caught up and also talk to new friends?

gyvnhru

gyshsq3

Same reason a lot of kids with traumatic pasts try to avoid returning to their home towns. Too many painful memories.

he now knows Gamora is alive and missing.

hc6csc

asksciencefiction_train

[ATLA/LOK] As the world becomes more and more connected, how long before there’s an Avatar that doesn’t considering themselves an Earthbending/Firebending/Airbending/Waterbending Avatar? So in Korra, Mako and Bolin are brothers who bend completely different elements, due to having an Earth Kingdom father and Fire Nation mother. In the comic sequel series to ATLA, there are Earthbenders who consider themselves Fire Nation. And again in Korra, while many airbenders join the Air Nation/Nomads, many DO NOT. With the United Republic of Nations, people of the four different nations are interacting with each other on a level never seen before and also clearly marrying and reproducing each other. There’s been a cycle of an Airbending Avatar, followed by a Waterbending Avatar, followed by an Earthbending avatar, followed by a Firebending avatar for a long time or some form of that. While obviously they go on to learn the other elements, their first element always impacts who they are as a person. What if the next avatar is born to an Air Nomad mother and an Earth Kingdom father and raised in Republic City? They might not consider themselves an “Earthbending” avatar - after all, they’re half Air Nomad! What would the impacts of this be?

fvd8r4t

fvdw3ag

taking this to its endpoint of a perfectly mixed population, both genetically and culturally, the choice of avatar would be functionally a random choice. each person would be able to trace their ancestry back to each culture equally and as such are all viable avatar candidates. prior to that, the picking mechanism would favour a person with slight overabundance of the relevant culture's ancestry. although it may be that with such a mixed genetic history each person is equally likely to be born expressing each bender-ness and the final type they get is essentially random. so the picking mechanism selects a person who expresses water bending, or whatever one the cycle is on.

So here's the thing you're mixing up. They may well not see themselves as a citizen of a NATION. But there is a distinction between bending ability and nationality. Traditionally, the nations have remained fairly separate; as such, it was rare or even unheard of for different styles of bending to appear outside of given areas. This may have been due to the spirits' will, as the spirits may have chosen who to give Airbending to when it resurged, but the existence of the Swampbenders (who bend water) in the Earth Kingdom, as well as Bolin and Mako in LoK, all suggest that it is at least partially genetic - Bolin and Mako are of mixed parentage as you point out, but grew up in Republic City, which technically is in the Earth Kingdom but politically is distinct. Now, with the dawn of Republic City, the spread of individuals around the world, the increase in children of multiple national backgrounds, and the sudden surge of Airbending in random areas (and it not being beholden to one nation anymore, though the Air Nomads are open to all), you could potentially see an Earthbender arise in the Fire Nation, who identifies as Fire Nation politically, and they could go on to be the next Avatar. However, that doesn't change the fact that non-Avatar Benders can only bend one element and variations thereupon. We have seen some "hybrid" styles emerge (i.e. Bolin's lavabending, which may be a result of his partially Fire Nation heritage) but Bolin still was always an Earthbender who discovered a quirk, not someone who could bend both Fire and Earth. Likewise, an Avatar will start out bending a specific element. It's possible that they could discover their other talents far earlier without training, as Korra did, but they will still have a specific element that acts as their base. That doesn't mean there aren't possible ramifications. It will now potentially be more difficult to track future Avatars, since other elements are going to become more common in specific areas (though I posit that the guiding spirit would be more likely to find a vessel in an area where their talent would be easier to recognize). And there may be more questioning about what purpose the Avatar should serve, as the spirit world is now open and there are new systems evolving to balance the nations. However, the true purpose of the Avatar is to balance the ELEMENTS, not the nations that have historically been based upon them, and to keep the spirit-material balance in check, as well as counteract the forces of destruction; it just so happens that for 10,000 years, the spirit of disaster was sealed away and the Avatar had to spend a lot of time mediating conflicts between elementally-themed nations that evolved after the First Avatar inspired individuals to take on the gifts of the elements and travel the world. If anything, an Avatar that is less tied to national identities may have an easier time demonstrating their goodwill to all nations, and reminding them that they are there to protect the world, not any specific group, and won't fall prey to jingoism or nation-focused ideologies.

hc6csc

asksciencefiction_train

[ATLA/LOK] As the world becomes more and more connected, how long before there’s an Avatar that doesn’t considering themselves an Earthbending/Firebending/Airbending/Waterbending Avatar? So in Korra, Mako and Bolin are brothers who bend completely different elements, due to having an Earth Kingdom father and Fire Nation mother. In the comic sequel series to ATLA, there are Earthbenders who consider themselves Fire Nation. And again in Korra, while many airbenders join the Air Nation/Nomads, many DO NOT. With the United Republic of Nations, people of the four different nations are interacting with each other on a level never seen before and also clearly marrying and reproducing each other. There’s been a cycle of an Airbending Avatar, followed by a Waterbending Avatar, followed by an Earthbending avatar, followed by a Firebending avatar for a long time or some form of that. While obviously they go on to learn the other elements, their first element always impacts who they are as a person. What if the next avatar is born to an Air Nomad mother and an Earth Kingdom father and raised in Republic City? They might not consider themselves an “Earthbending” avatar - after all, they’re half Air Nomad! What would the impacts of this be?

fvdg34p

fvdw3ag

Hybrid avatars have happened before. Kyoshi was the daughter of an Earthbender and an Airbender.

So here's the thing you're mixing up. They may well not see themselves as a citizen of a NATION. But there is a distinction between bending ability and nationality. Traditionally, the nations have remained fairly separate; as such, it was rare or even unheard of for different styles of bending to appear outside of given areas. This may have been due to the spirits' will, as the spirits may have chosen who to give Airbending to when it resurged, but the existence of the Swampbenders (who bend water) in the Earth Kingdom, as well as Bolin and Mako in LoK, all suggest that it is at least partially genetic - Bolin and Mako are of mixed parentage as you point out, but grew up in Republic City, which technically is in the Earth Kingdom but politically is distinct. Now, with the dawn of Republic City, the spread of individuals around the world, the increase in children of multiple national backgrounds, and the sudden surge of Airbending in random areas (and it not being beholden to one nation anymore, though the Air Nomads are open to all), you could potentially see an Earthbender arise in the Fire Nation, who identifies as Fire Nation politically, and they could go on to be the next Avatar. However, that doesn't change the fact that non-Avatar Benders can only bend one element and variations thereupon. We have seen some "hybrid" styles emerge (i.e. Bolin's lavabending, which may be a result of his partially Fire Nation heritage) but Bolin still was always an Earthbender who discovered a quirk, not someone who could bend both Fire and Earth. Likewise, an Avatar will start out bending a specific element. It's possible that they could discover their other talents far earlier without training, as Korra did, but they will still have a specific element that acts as their base. That doesn't mean there aren't possible ramifications. It will now potentially be more difficult to track future Avatars, since other elements are going to become more common in specific areas (though I posit that the guiding spirit would be more likely to find a vessel in an area where their talent would be easier to recognize). And there may be more questioning about what purpose the Avatar should serve, as the spirit world is now open and there are new systems evolving to balance the nations. However, the true purpose of the Avatar is to balance the ELEMENTS, not the nations that have historically been based upon them, and to keep the spirit-material balance in check, as well as counteract the forces of destruction; it just so happens that for 10,000 years, the spirit of disaster was sealed away and the Avatar had to spend a lot of time mediating conflicts between elementally-themed nations that evolved after the First Avatar inspired individuals to take on the gifts of the elements and travel the world. If anything, an Avatar that is less tied to national identities may have an easier time demonstrating their goodwill to all nations, and reminding them that they are there to protect the world, not any specific group, and won't fall prey to jingoism or nation-focused ideologies.

hc6csc

asksciencefiction_train

[ATLA/LOK] As the world becomes more and more connected, how long before there’s an Avatar that doesn’t considering themselves an Earthbending/Firebending/Airbending/Waterbending Avatar? So in Korra, Mako and Bolin are brothers who bend completely different elements, due to having an Earth Kingdom father and Fire Nation mother. In the comic sequel series to ATLA, there are Earthbenders who consider themselves Fire Nation. And again in Korra, while many airbenders join the Air Nation/Nomads, many DO NOT. With the United Republic of Nations, people of the four different nations are interacting with each other on a level never seen before and also clearly marrying and reproducing each other. There’s been a cycle of an Airbending Avatar, followed by a Waterbending Avatar, followed by an Earthbending avatar, followed by a Firebending avatar for a long time or some form of that. While obviously they go on to learn the other elements, their first element always impacts who they are as a person. What if the next avatar is born to an Air Nomad mother and an Earth Kingdom father and raised in Republic City? They might not consider themselves an “Earthbending” avatar - after all, they’re half Air Nomad! What would the impacts of this be?

fveh9kr

fvercxt

It's a good question probably only a generation or two at the most we know that bending is passed down by some form of genes the theory goes even further to say that the harmonic convergence that occurred and Korra and activated the airbenders was actually just spirits activating by the single or recessive Airbender jeans in populations across the globe cause airbenders were nomadic and let's be fear quite promiscuous and cheeky it's fair to say that there were many non airbending children as with every other nations spread across the globe and their ancestors eventually became airbenders during harmonic convergence

Being water tribe didn't really make Korra a waterbending avatar. She did three elements from a very young age, and her personality is earth-aligned (an avatars trouble element is opposite to that, and hers was air). So it's already a lot looser than that for Avatars.

162vjz

askculinary_train

I want to make a butternut squash risotto and thought I'd run some ideas by AskCulinary before I did. First of all, I was thinking of infusing the squash into the risotto by way of finishing the risotto with a roasted butternut squash cream puree. I think it could lend some texture and creaminess to the risotto and avoid having large chunks of the squash in the final dish. Thoughts on this? Also, I would like to serve a protein with it, but I'm not sure what would go well here. I was thinking just some pan fried salmon portions would go well on top of the risotto. What do you guys think? Any ideas?

c7s82q7

c7s7h64

We serve a winter squash risotto. I like to take onions, garlic, sage and squash. Sweating the onions, garlic and sage until very soft and then adding the squash to it, cooking until broken down. I then purée that and return it to the stove to fold in diced squash to cook it through. This is the base for our dish. I'll make my straightforward white risotto; onions, butter, stock, wine and rice and 3/4 of the way through of making the risotto, fold in the purée and diced mixture. Finish it with butter and parmigiano. You shouldn't need cream to make a creamy risotto. The tehnique for making risotto itself should produce a creamy dish. Edit: I left out an awesome step, reserve the seeds and toast them in butter until the butter browns and strain that to use that either to start the onions for the risotto or to finish it. Either way, delicious.

The puree thing might work but I think you'd be better off with small dice squash. It'd be better looking, at least, and more texturally interesting

162vjz

askculinary_train

I want to make a butternut squash risotto and thought I'd run some ideas by AskCulinary before I did. First of all, I was thinking of infusing the squash into the risotto by way of finishing the risotto with a roasted butternut squash cream puree. I think it could lend some texture and creaminess to the risotto and avoid having large chunks of the squash in the final dish. Thoughts on this? Also, I would like to serve a protein with it, but I'm not sure what would go well here. I was thinking just some pan fried salmon portions would go well on top of the risotto. What do you guys think? Any ideas?

c7s7h64

c7sf9ij

The puree thing might work but I think you'd be better off with small dice squash. It'd be better looking, at least, and more texturally interesting

I made butternut squash risotto several times this fall/winter. The first method I tried was to split and deseed the butternut squash, brushing the halves with melted butter, s+p and then roasting the butternut squash. When they were tender I pulled them out of the oven and allowed them to cool to the point where I could handle them, and then pressed the halves through a wire rack (the easiest method I have found for separating the flesh from the skin. I then took the warm puree and put in the blender with chicken stock (pipe stock or vegetable stock will work fine too) until it was fully puree and the consistency of a broth. Then typical risotto method: sweating yellow onion and the rice, white wine, then gradually adding the roasted butternut squash "broth". Typically I prefer the nuances of flavor from roasting butternut squash but the second method I tried yielded a more vibrant, flavorful and colorful risotto and as a side bonus was less effort. The second method I tried as well as the method I would recommend: I peeled and seeded the butternut squash, chopped it in to a medium dice and cooked the chunks in chicken stock (again veg, chicken, pipe, lobster, or whatever stock you prefer will also work). When the squash is tender, I strained it out of the stock and put it into a blender with a small amount of the stock to start. I then pureed the squash gradually adding the remaining stock until I reached that broth consistency. Taking the chunks of squash out of the stock and pureeing it while re-adding the stock will ensure a smooth puree. Once again standard risotto method using this butternut squash "broth". For either method I recommend garnishing the risotto with sauteed diced butternut squash, and finishing with basil, sage or thyme (sage and thyme work well together or separately, basil tends to only work by itself). I like scallops or king crab as alternative proteins, since poultry has already been suggested. I like finishing the risotto with butter and a small amount of Parmesan, but I'm not a big fan of cream in a risotto. Hope this helps, good luck.

162vjz

askculinary_train

I want to make a butternut squash risotto and thought I'd run some ideas by AskCulinary before I did. First of all, I was thinking of infusing the squash into the risotto by way of finishing the risotto with a roasted butternut squash cream puree. I think it could lend some texture and creaminess to the risotto and avoid having large chunks of the squash in the final dish. Thoughts on this? Also, I would like to serve a protein with it, but I'm not sure what would go well here. I was thinking just some pan fried salmon portions would go well on top of the risotto. What do you guys think? Any ideas?

c7s9m6k

c7sf9ij

I roast the squash, dice it and add it at the end myself. As other said, you don't need cream if you cooked it properly. Risotto is actually very easy to make and easy to make correctly.

I made butternut squash risotto several times this fall/winter. The first method I tried was to split and deseed the butternut squash, brushing the halves with melted butter, s+p and then roasting the butternut squash. When they were tender I pulled them out of the oven and allowed them to cool to the point where I could handle them, and then pressed the halves through a wire rack (the easiest method I have found for separating the flesh from the skin. I then took the warm puree and put in the blender with chicken stock (pipe stock or vegetable stock will work fine too) until it was fully puree and the consistency of a broth. Then typical risotto method: sweating yellow onion and the rice, white wine, then gradually adding the roasted butternut squash "broth". Typically I prefer the nuances of flavor from roasting butternut squash but the second method I tried yielded a more vibrant, flavorful and colorful risotto and as a side bonus was less effort. The second method I tried as well as the method I would recommend: I peeled and seeded the butternut squash, chopped it in to a medium dice and cooked the chunks in chicken stock (again veg, chicken, pipe, lobster, or whatever stock you prefer will also work). When the squash is tender, I strained it out of the stock and put it into a blender with a small amount of the stock to start. I then pureed the squash gradually adding the remaining stock until I reached that broth consistency. Taking the chunks of squash out of the stock and pureeing it while re-adding the stock will ensure a smooth puree. Once again standard risotto method using this butternut squash "broth". For either method I recommend garnishing the risotto with sauteed diced butternut squash, and finishing with basil, sage or thyme (sage and thyme work well together or separately, basil tends to only work by itself). I like scallops or king crab as alternative proteins, since poultry has already been suggested. I like finishing the risotto with butter and a small amount of Parmesan, but I'm not a big fan of cream in a risotto. Hope this helps, good luck.

zejytd

askculinary_train

Substituting Meyer's lemons in a Key Lime pie? I am planning on using Meyer's lemons in place of key limes. From my understanding Meyer's lemons are quite a bit sweeter than key limes. Would I need to make any adjustment in the recipe to compensate for the added sweetness?

iz6vnxh

iz78fqb

Use the indicated amount at first and taste the cream before adding to the pie crust. Add more lemon juice if needed, I don't believe it could be more than the juice of one or two lemons extra and this shouldn't change the texture

Just use a Meyer Lemon Pie recipe

zejytd

askculinary_train

Substituting Meyer's lemons in a Key Lime pie? I am planning on using Meyer's lemons in place of key limes. From my understanding Meyer's lemons are quite a bit sweeter than key limes. Would I need to make any adjustment in the recipe to compensate for the added sweetness?

iz78fqb

iz6xwx6

Just use a Meyer Lemon Pie recipe

You can always just add less sugar than the recipe calls for, taste, if it isn't sweet enough add more.

zejytd

askculinary_train

Substituting Meyer's lemons in a Key Lime pie? I am planning on using Meyer's lemons in place of key limes. From my understanding Meyer's lemons are quite a bit sweeter than key limes. Would I need to make any adjustment in the recipe to compensate for the added sweetness?

iz7sgvf

iz9byn7

I just add lots of zest and use whatever citrus juice I have. Always delicious.

Leave out the apostrophe if you use those lemons. Apostrophes are very bitter.

smyqqk

asksciencefiction_train

[Spiderman: No Way Home] How do the events of the film affect the other universes? In the cases where the villains were cured, such as Doctor Octopus, does that mean they don't die when they go back? Wouldn't that mean that the course of events in the other Spidermen's universes change and that in turn wouldn't make it impossible for those Spidermen to be the same as the ones from their movies in the first place?

hvzi806

hvzl2za

Impossible to say for certain unless we follow them to their destinations. It’s possible, for instance, that they’re actually returning to branched timelines within their own universes, created by the effect of being pulled out in the first place, then returned, creating a scenario in which all realities exist simultaneously in separate dimensions. It’s also possible that they were wiped out by the weight of chronoton flux forcing the local timeline to snap back into place, such that from their vantage nothing was changed. They rapidly conform to the reality of local spacetime, losing all memory and experience of the alternate events at best, becoming corpses or simply vanishing at worst. Partially relies upon the question of whether chronological physics operate consistently across universes

Remember, time travel in the MCU splits off into alternate realities. Even if Green Goblin goes back and doesn't die and becomes good, that's a new universe where that's the case, the Toby Maguire that was here with us doesn't get his past changed.

smyqqk

asksciencefiction_train

[Spiderman: No Way Home] How do the events of the film affect the other universes? In the cases where the villains were cured, such as Doctor Octopus, does that mean they don't die when they go back? Wouldn't that mean that the course of events in the other Spidermen's universes change and that in turn wouldn't make it impossible for those Spidermen to be the same as the ones from their movies in the first place?

hw0ikz1

hvzi806

Dr Strange does make it clear Frighteningly Little is known about the multiverse. Looks like Dr Strange is going to do a whole movie about it though.

Impossible to say for certain unless we follow them to their destinations. It’s possible, for instance, that they’re actually returning to branched timelines within their own universes, created by the effect of being pulled out in the first place, then returned, creating a scenario in which all realities exist simultaneously in separate dimensions. It’s also possible that they were wiped out by the weight of chronoton flux forcing the local timeline to snap back into place, such that from their vantage nothing was changed. They rapidly conform to the reality of local spacetime, losing all memory and experience of the alternate events at best, becoming corpses or simply vanishing at worst. Partially relies upon the question of whether chronological physics operate consistently across universes

smyqqk

asksciencefiction_train

[Spiderman: No Way Home] How do the events of the film affect the other universes? In the cases where the villains were cured, such as Doctor Octopus, does that mean they don't die when they go back? Wouldn't that mean that the course of events in the other Spidermen's universes change and that in turn wouldn't make it impossible for those Spidermen to be the same as the ones from their movies in the first place?

hw07duj

hw0ikz1

Fair warning, spoilers on just about everything. This is a little complicated and will take a little while to explain, so bear with me on this. We already knew that in the mcu's time travel system, altering the past does not alter the present. While I initially assumed this was because time travel was actually travelling to an alternate dimension that was "offset" if you will, where events happened at a later time on the cosmic scale, this is somewhat debunked by the fact that Cap was able to return the stones to the exact moment they were taken. So in some form or another it really is time travel, not a similar alternate dimension. Loki both helps clear this up and muddies the water a bit. The TVA was explicitly created to "prune" timelines that diverged too far from the main timeline, and in the season finale it was revealed that this was to avoid attracting attention from other dimensions. Because of this we know that there are both alternate dimensions, and branching timelines within those dimensions, proving they are two different concepts. (Also, given that the mcu is a designated universe in the marvel multiverse, specifically Earth-199999, the end of Loki allowing the timelines to branch again provides an explanation as to why the mcu wasn't affected by multiversal events in the comics such as spider-verse and secret wars as it was essentially isolated and provides an explanation as to the possibility of no way home, but I digress). The point being, given all of this we can assume a few things: first, the mcu, raimiverse, webbverse and sonyverse are all alternate universes, not timelines (unless the sonyverse is combined with the webbverse or raimiverse but again, I digress). Second, it stands to reason that if there are branching timelines in the mcu the other universes must have them too. Third, the other spider-men and their villain's fates will only change if they are all from the same branch. The biggest question is the last one as several of the villains seem to have memories slightly different from the events of their respective movies which would seem to imply they are from different branches (specifically ock both recognizing spider-man as peter and yet claiming he was about to kill him before he was taken, even though he aided him after discovering his identity in sm2). So basically, in all likelihood while there is a possibility they could be brought back if a 4th sm or 3rd asm were made, odds are in the main timeline (the movies) they are still dead and they have simply created a new timeline. Apologies if this is nigh incomprehensible and hard to follow, marvel multiverse and time travel rules are very complex and at times somewhat inconsistent. You could write essays on how difficult it is to decipher how the infinity stones behave in other timelines and dimensions. Any real answer is going to require a large amount of guesswork at this time, so sorry if I got anything wrong. Editted due to error regarding asm2 as pointed out below

Dr Strange does make it clear Frighteningly Little is known about the multiverse. Looks like Dr Strange is going to do a whole movie about it though.

6lm50n

explainlikeimfive_train

Explain like I'm five years old: Why can brushing your teeth too hard damage them, but the sharp metal points dentists use to scrape enamel off don't?

djv3d0b

djv0pfm

General Dentist here. Brushing too hard, or with a hard bristle toothbrush, won't damage enamel (the outer, protective layer of the teeth). It's simply too hard of a material. It CAN however, damage the gum tissues and/or the cementum (a much softer layer that covers the root surface) of a tooth. Brush too hard => damaged gums => recession => exposed cementum => damage or removal of cementum => sensitivity, root surface cavities (BAD!!) For healthy individuals during a cleaning, yes the hygienist or dentist is carefully removing calculus/tartar (not scraping off enamel as op suggested) from the teeth. Even with these instruments, it is very difficult to damage the enamel. For individuals with periodontal or gum disease, they often already have recession and exposed cementum (from the bone loss, recession associated with periodontal disease) and yes, we can do damage. In these situations, we will use an ultrasonic scaler to remove the calculus rather than scraping the teeth to avoid damaging these tissues. TL: DR - just use a soft-bristle toothbrush, or even better, use an electric toothbrush that tells you if you are brushing too hard EDIT: calculus = tartar

Along with what other people are saying, frequency. You go to the dentist twice a year (on average) and they scrape your teeth with the metal hook, but you're supposed to be brushing your teeth every day, if not twice. If you scraped your teeth like at the dentist every day it would likely do far more damage than brushing too hard, but between the dentist knowing just how hard is too hard and only doing it twice a year it does far less damage overall.

6lm50n

explainlikeimfive_train

Explain like I'm five years old: Why can brushing your teeth too hard damage them, but the sharp metal points dentists use to scrape enamel off don't?

djv0ya1

djv3d0b

I mean, to be fair, doctors use scalpels and syringes all the time, but it doesn't mean it's safe for uneducated people to be scratching their skin with scalpels. Dentists scrape at the base of your teeth while carefully looking at exactly what they are doing, and doing it in a very carefully trained manner. It's not the same when a random person at home scratches their gums randomly with a hard bristle.

General Dentist here. Brushing too hard, or with a hard bristle toothbrush, won't damage enamel (the outer, protective layer of the teeth). It's simply too hard of a material. It CAN however, damage the gum tissues and/or the cementum (a much softer layer that covers the root surface) of a tooth. Brush too hard => damaged gums => recession => exposed cementum => damage or removal of cementum => sensitivity, root surface cavities (BAD!!) For healthy individuals during a cleaning, yes the hygienist or dentist is carefully removing calculus/tartar (not scraping off enamel as op suggested) from the teeth. Even with these instruments, it is very difficult to damage the enamel. For individuals with periodontal or gum disease, they often already have recession and exposed cementum (from the bone loss, recession associated with periodontal disease) and yes, we can do damage. In these situations, we will use an ultrasonic scaler to remove the calculus rather than scraping the teeth to avoid damaging these tissues. TL: DR - just use a soft-bristle toothbrush, or even better, use an electric toothbrush that tells you if you are brushing too hard EDIT: calculus = tartar

6lm50n

explainlikeimfive_train

Explain like I'm five years old: Why can brushing your teeth too hard damage them, but the sharp metal points dentists use to scrape enamel off don't?

djv0ya1

djvaa7t

I mean, to be fair, doctors use scalpels and syringes all the time, but it doesn't mean it's safe for uneducated people to be scratching their skin with scalpels. Dentists scrape at the base of your teeth while carefully looking at exactly what they are doing, and doing it in a very carefully trained manner. It's not the same when a random person at home scratches their gums randomly with a hard bristle.

So, if anything more than a soft brush is gonna risk damaging gums, etc., then why do they make, and every pharmacy ever carries, medium and hard bristle toothbrushes? Who actually needs, or should use, a hard toothbrush -- and what for?

2dnb96

asksciencefiction_train

[MCU] Peter Quill, Star Lord, finally returns to Earth today, and gets an iPod. What does he load it up with to take back out into the Galaxy with him? His "Awesome Mix vol. 1" is now the stuff of legends. So given an iPod and Rocket hacking him unlimited iTunes purchases, what would he fill that iPod with to go go back out into the Galaxy for his continuing adventures?

cjr7hp3

cjra8h2

Well he's FROM the 80s. The awesome mixes were his mothers music. They hold a lot of sentimental value, but I'm sure he still remembers KISS and Guns and Roses, stuff like that.

Mouse Rat or Rat Mouse.

2dnb96

asksciencefiction_train

[MCU] Peter Quill, Star Lord, finally returns to Earth today, and gets an iPod. What does he load it up with to take back out into the Galaxy with him? His "Awesome Mix vol. 1" is now the stuff of legends. So given an iPod and Rocket hacking him unlimited iTunes purchases, what would he fill that iPod with to go go back out into the Galaxy for his continuing adventures?

cjrglta

cjrgm7a

Hall & oates - Maneater Eddie Murphy & Rick James - party all the time Forget her name - love is a battlefield Early metalica Kelis - milkshake

He would love himself some Cee Lo Green. All of the Funk influence and the good beats. Also, *Fuck You* would be his anthem.

2dnb96

asksciencefiction_train

[MCU] Peter Quill, Star Lord, finally returns to Earth today, and gets an iPod. What does he load it up with to take back out into the Galaxy with him? His "Awesome Mix vol. 1" is now the stuff of legends. So given an iPod and Rocket hacking him unlimited iTunes purchases, what would he fill that iPod with to go go back out into the Galaxy for his continuing adventures?

cjrhzg8

cjrglta

I'm sorry. Your iTunes music isn't licensed for intergalactic travel.

Hall & oates - Maneater Eddie Murphy & Rick James - party all the time Forget her name - love is a battlefield Early metalica Kelis - milkshake

hf19pz

askbaking_train

Accidentally made everything-bagel flavored crackers WAY too salty. What dips can I make to use them up? I made KAF sourdough crackers but I forgot I was using salted butter, and with the salt included in the toppings, they came out too salty to be edible on their own. What dips can I make that will cut the saltiness to a tolerable level? Obv I will be omitting the salt in any dip recipe.

fvwi2fq

fvvvotm

Hummus!

Try something acidic tasting? That can help cancel out a salty taste. Maybe a lemon-herb cream cheese dip, or use yogurt or sour cream as the base of your dip. Maybe something with horseradish too as it's such a strong flavor it might cover up the salt.

hf19pz

askbaking_train

Accidentally made everything-bagel flavored crackers WAY too salty. What dips can I make to use them up? I made KAF sourdough crackers but I forgot I was using salted butter, and with the salt included in the toppings, they came out too salty to be edible on their own. What dips can I make that will cut the saltiness to a tolerable level? Obv I will be omitting the salt in any dip recipe.

fvwi2fq

fvurxpi

Hummus!

Jam or honey

hf19pz

askbaking_train

Accidentally made everything-bagel flavored crackers WAY too salty. What dips can I make to use them up? I made KAF sourdough crackers but I forgot I was using salted butter, and with the salt included in the toppings, they came out too salty to be edible on their own. What dips can I make that will cut the saltiness to a tolerable level? Obv I will be omitting the salt in any dip recipe.

fvvvotm

fvurxpi

Try something acidic tasting? That can help cancel out a salty taste. Maybe a lemon-herb cream cheese dip, or use yogurt or sour cream as the base of your dip. Maybe something with horseradish too as it's such a strong flavor it might cover up the salt.

Jam or honey

g0jfih

askculinary_train

If i add coconut milk to my pumpkin soup, would it greatly affect the flavour/taste like coconut? I saw this tip online but I don't want to risk making a whole batch of wacky-tasting soup to try it. Anyone here with experience?

fna08sq

fn9xbee

you can always take a small bit of your soup and add a small bit of milk and see how you like it. that's what i do when i feel a dish is missing *something* but i don't know what that something is. IMO coconut milk has a very distinct taste and you will taste it. it does go well with pumpkin, as there are many pumpkin curry recipes that use coconut milk.

In my opinion, coconut milk doesn’t really taste like coconut...I would definitely add it to pumpkin soup! It’s such a mild flavor, it wouldn’t be overpowering.

g0jfih

askculinary_train

If i add coconut milk to my pumpkin soup, would it greatly affect the flavour/taste like coconut? I saw this tip online but I don't want to risk making a whole batch of wacky-tasting soup to try it. Anyone here with experience?

fna7t7v

fnacyzr

It's a great addition to butternut squash soup, so give it a try.

It will make it more creamy. I've added it to butternut squash soup with garam masala to give it a little curry spice kick

g0jfih

askculinary_train

If i add coconut milk to my pumpkin soup, would it greatly affect the flavour/taste like coconut? I saw this tip online but I don't want to risk making a whole batch of wacky-tasting soup to try it. Anyone here with experience?

fna7uk4

fnacyzr

Tbh I add it regularly instead of cream. I don't think it's overpowering, but I think it also depends on your pumpkin. A Hokkaido is fine, butternut? Not sure, their flavour is more subtle.

It will make it more creamy. I've added it to butternut squash soup with garam masala to give it a little curry spice kick

exckbb

legaladvice_train

Employer just informed me I was never put on payroll and "don't have a w2" Very unusual situation. My former employer who laid all of us off suddenly in mid November is just today telling me that I was never "entered into payroll" and don't have a w2. He is suggesting that instead he can write me a check for the taxes already withheld from my pay. This immediately rang alarm bells because I'm not an idiot. I said replied neutrally that I needed time to make a decision. Here's the thing, throughout my employment there I was not provided with paystubs with each paycheck. I repeatedly asked for my paystubs and it was always blamed on "the bookkeeper". I looked it up and the state I'm in does not require employers to provide paystubs. Fine. But when I was laid off I wanted to apply for unemployment and needed a final paystub. After almost a month of daily texts I finally got a final paystub from him, reviewing it now I had almost $1500 withheld in taxes from a gross pay of around $2500 over a period of about 3.5 months. This amount of tax now seems excessively high AND if I "have no w2" does that mean my employer withheld taxes from my pay and did not actually pay that money forward as taxes. What do I need to do here to both stay in the clear tax wise AND potentially recover the money withheld perhaps wrongly?

fg7kxya

fg7lwfq

So it definitely is not quite adding up. Talk with a CPA, they can probably guide you through dealing with this. They would be able to keep you in the clear. It probably won't be free but shouldn't be too costly. Do this soon because they get bombarded with work between now and April so keep that in mind. Hiring a lawyer or going after them legally doesn't seem worth it. And CPA's are certified to deal with the IRS on your behalf if they decide to come calling or asking questions.

If you live in a state with a labor board or labor commission start there. This is a big deal and they will be able to provide the most assistance. If your state does not have that, you really might want to call your local district attorney and see if anyone does payroll fraud. After that, the IRS might actually be able to help, they have records on the other side for you pay, if your boss withheld and sent in the tax payment which I doubt. You are actually the victim of a crime here, not just a lazy accounting. Your employer could feed all the payroll info into business software and get it all straightened out, but they aren't I am not recommending a CPA or tax person because you're going to spend half your total pay on them, as your total income is well below the free tax filing software threshold.

exckbb

legaladvice_train

Employer just informed me I was never put on payroll and "don't have a w2" Very unusual situation. My former employer who laid all of us off suddenly in mid November is just today telling me that I was never "entered into payroll" and don't have a w2. He is suggesting that instead he can write me a check for the taxes already withheld from my pay. This immediately rang alarm bells because I'm not an idiot. I said replied neutrally that I needed time to make a decision. Here's the thing, throughout my employment there I was not provided with paystubs with each paycheck. I repeatedly asked for my paystubs and it was always blamed on "the bookkeeper". I looked it up and the state I'm in does not require employers to provide paystubs. Fine. But when I was laid off I wanted to apply for unemployment and needed a final paystub. After almost a month of daily texts I finally got a final paystub from him, reviewing it now I had almost $1500 withheld in taxes from a gross pay of around $2500 over a period of about 3.5 months. This amount of tax now seems excessively high AND if I "have no w2" does that mean my employer withheld taxes from my pay and did not actually pay that money forward as taxes. What do I need to do here to both stay in the clear tax wise AND potentially recover the money withheld perhaps wrongly?

fg7p3q7

fg7rdev

This is one of those situations where Reddit may be insufficient and you may need to hire an attorney because, from where i sit, this screams wage/hour violations as well as having state/federal tax consequences. You should assume, until proven otherwise, that NO TAXES HAVE BEEN PAID ON YOUR BEHALF to the IRS or your state tax board. It sounds to me like your former employer realized he had a lot of under the table workers in the business and fired you all to avoid a future problem (perhaps noticing it's illegal to not ensure all employees are legally permitted to work in the US, for example, something that would have been done by payroll when you were hired.)\* You're obligated to pay your taxes, even if you thought your employer was paying them. The good news is the IRS (and likely your state tax board) tends to be forgiving of people who call up and say "I just discovered my employer never paid taxes on my wages" and they'll help you figure this all out. You may also be able to schedule payments. They will also very likely investigate your former employer's business as a result. \*there's a reason many smaller businesses outsource payroll to companies like ADP - they take care of all the regulatory issues

If you do get a check ask for a cashiers check because otherwise there is a decent chance a regular check will bounce.

exckbb

legaladvice_train

Employer just informed me I was never put on payroll and "don't have a w2" Very unusual situation. My former employer who laid all of us off suddenly in mid November is just today telling me that I was never "entered into payroll" and don't have a w2. He is suggesting that instead he can write me a check for the taxes already withheld from my pay. This immediately rang alarm bells because I'm not an idiot. I said replied neutrally that I needed time to make a decision. Here's the thing, throughout my employment there I was not provided with paystubs with each paycheck. I repeatedly asked for my paystubs and it was always blamed on "the bookkeeper". I looked it up and the state I'm in does not require employers to provide paystubs. Fine. But when I was laid off I wanted to apply for unemployment and needed a final paystub. After almost a month of daily texts I finally got a final paystub from him, reviewing it now I had almost $1500 withheld in taxes from a gross pay of around $2500 over a period of about 3.5 months. This amount of tax now seems excessively high AND if I "have no w2" does that mean my employer withheld taxes from my pay and did not actually pay that money forward as taxes. What do I need to do here to both stay in the clear tax wise AND potentially recover the money withheld perhaps wrongly?

fg87p69

fg8eu6f

Insist that he provide a W2. It can be typed up by a secretary on stock purchased at Staples. that is all you need to say. If he says no, contact an accountant and follow his instructions. Any money over withheld will be refunded by the government.

If your employer is "witholding taxes" and not filing a W-2, they are stealing the money. You should report them to the IRS. Do not agree to take this check. Demand that he files a W-2 by the deadline. If he doesn't you are required to call the IRS and they will send him a reminder. If one is still not received, you will fill out a substitute form. This will trigger the IRS to investigate and issue fines. If it is found that the employer portion of payroll taxes was not paid, or that amounts were reported to you as withheld were not actually paid to the IRS, he will get in huge trouble for it.

yce105

asksciencefiction_train

[MCU] How did Tony figured out Peter's secret identity ? Did he used Security Cameras to track him or his drones ?

itlnvaq

itlshmv

I find it more likely that he didn’t. Rather, SHIELD had been keeping tabs on enhanced humans and did the legwork to put two and two together, planning to reach out and recruit him when he came of age; Tony just pulled the trigger.

Tony saw him in a YouTube video, right? It wouldn’t have been hard for someone as intelligent and tech savvy as him to figure out who that masked guy is in the video. I’m guessing there’s more than one video, so Tony figured out that the masked guy is local, and identified the various street locations to zero in on which neighborhood to find him. He probably asked Happy or someone else to talk to residents who may have seen this masked stranger as well. And knowing Tony, he may have even set a trap to lure him (e.g. a fake mugging) and somehow put a tracking device on Peter.

yce105

asksciencefiction_train

[MCU] How did Tony figured out Peter's secret identity ? Did he used Security Cameras to track him or his drones ?

itlmxd9

itlshmv

In the MCU there exist algorithms wherein they can predict potential super human threats, Project Insight being a key one. It's not unlikely that Tony has a similar algorithm or through his interactions with SHIELD learned of theirs.

Tony saw him in a YouTube video, right? It wouldn’t have been hard for someone as intelligent and tech savvy as him to figure out who that masked guy is in the video. I’m guessing there’s more than one video, so Tony figured out that the masked guy is local, and identified the various street locations to zero in on which neighborhood to find him. He probably asked Happy or someone else to talk to residents who may have seen this masked stranger as well. And knowing Tony, he may have even set a trap to lure him (e.g. a fake mugging) and somehow put a tracking device on Peter.

yce105

asksciencefiction_train

[MCU] How did Tony figured out Peter's secret identity ? Did he used Security Cameras to track him or his drones ?

itlnvaq

itlmxd9

I find it more likely that he didn’t. Rather, SHIELD had been keeping tabs on enhanced humans and did the legwork to put two and two together, planning to reach out and recruit him when he came of age; Tony just pulled the trigger.

In the MCU there exist algorithms wherein they can predict potential super human threats, Project Insight being a key one. It's not unlikely that Tony has a similar algorithm or through his interactions with SHIELD learned of theirs.

19v2q3

askculinary_train

Trouble with pan-frying chicken/pork I can roast/bake chicken or pork and it'll turn out pretty well every time. But if I try to pan-fry a chicken breast/pork chop, I find that I'll blacken the breading/flesh pretty quickly and the inside of the meat will be pink. I know you can technically get away with this for pork now but I've grown up used to sawdust pork and it's too late to change now. Anyhow. Obviously too hot is the problem. So I try it on a lower heat setting and the increased cooking time just winds up leaving it burnt in the end regardless. Does anyone have a fool-proof method for making chicken breasts and pork chops? And related question: without using a thermometer, is there a good way to test oil temperature?

c8rmey6

c8rjz7s

I would suggest the professional way. Using an oven-safe skillet brown the chicken breast or pork in a skillet on both sides then put pan into the oven (temp depends on what you're cooking but usually 350 or so) until cooked to the degree you like. Don't use any of the tricky methods for deciding on the doneness of food - get yourself a good instant probe thermometer the jab the meat. At the beginning, test it frequently. As you cook more, you'll be able to sense the correct amount of time. As for oil temp, do you mean for deep frying? Or do you mean for sautéing? I'll assume sautéing - dip the breaded item into the pan and watch the bubbles. If there aren't any - too cold, vigorous bubbling - too hot. Moderate bubbling is just right. Of course, if you're anal retentive, you can get an IR thermometer which you just point at the oil for a surface reading.

For chicken breasts, I generally pan fry over medium high heat on each side for 4 minutes or so. I then turn off the heat, cover the pan and walk away for 15-20 minutes. Perfect every time. I only buy thick cut pork chops and cut them thin for breakfast chops if I want them. With the thin cuts, I just pan fry over medium high heat until they look done, so I'm of little to no help there. They usually come out tasting the way I want without being too dry. For thick cut chops, I brine them for 3 hours or so, heat up a cast iron pan in a 350 degree oven, put the pan on medium heat, sear both sides of the chop for just a couple minutes, then return to the oven with a thermometer probe stuck in it until it reaches temperature. Really juicy!

19v2q3

askculinary_train

Trouble with pan-frying chicken/pork I can roast/bake chicken or pork and it'll turn out pretty well every time. But if I try to pan-fry a chicken breast/pork chop, I find that I'll blacken the breading/flesh pretty quickly and the inside of the meat will be pink. I know you can technically get away with this for pork now but I've grown up used to sawdust pork and it's too late to change now. Anyhow. Obviously too hot is the problem. So I try it on a lower heat setting and the increased cooking time just winds up leaving it burnt in the end regardless. Does anyone have a fool-proof method for making chicken breasts and pork chops? And related question: without using a thermometer, is there a good way to test oil temperature?

c8rruow

c8rqo4q

Try this to get the technique down: I'd start with thinner cuts of meat, maybe an inch or so. Pat dry the meat then season it, meanwhile heat a stainless pan over medium heat. Use olive oil in the pan. It has a low smoke point so if it smokes - too hot. A good indicator of when the oil is the right temp is when you can smell the fruity-ness of the oil as it heats. When you think you've got the oil right put the meat in the pan and don't touch it for a few minutes. It will stick first and then release. Turn it once when the bottom is brown. Brown the other side. You can check the temp with a thermometer, but after a while you'll know by feel when it's done. That's really all there is to it. If you let that meat rest for a few minutes you can make a beautiful pan sauce with the brown bits.

Flipping the meat every 15-30 seconds will also help cook it more without burning the surface as badly. It allows the surface to cool down a bit, so it doesn't burn as easy, while still allowing the browning to happen. For oil temp, if you have anything wooden like a spatula or chopsticks, just stick it into the oil. You can kind of tell the temperature by how much the wood bubbles in the oil. More bubbles = higher temp. Once you get the hang of it, it's fast to stick the spatula/chopstick in the oil to test if it's ready.

19v2q3

askculinary_train

Trouble with pan-frying chicken/pork I can roast/bake chicken or pork and it'll turn out pretty well every time. But if I try to pan-fry a chicken breast/pork chop, I find that I'll blacken the breading/flesh pretty quickly and the inside of the meat will be pink. I know you can technically get away with this for pork now but I've grown up used to sawdust pork and it's too late to change now. Anyhow. Obviously too hot is the problem. So I try it on a lower heat setting and the increased cooking time just winds up leaving it burnt in the end regardless. Does anyone have a fool-proof method for making chicken breasts and pork chops? And related question: without using a thermometer, is there a good way to test oil temperature?

c8rs3x2

c8rqo4q

There is no fool-proof method for anything in the kitchen in my opinion. At least, very, very few. That is not to say it isn't very easy. You're cooking it too high, just like you suspect. As a general rule, the thinner the item, the higher the heat and the thicker the item the lower. If you are having trouble even using low heat, you could try flattening the item out with a mallet or back of a pan or something. This would make it cook quicker and more evenly, with less moisture loss. This is why so many pan fried foods are pounded out. Lastly, you can simply cook them in the oven and finish them in the pan for the crust. If you don't have a thermometer, you are going to want to look for shimmers in the oil. Or, have a test piece of whatever you are cooking and toss that in to see how the bubbles move. They should be gently bubbling, definitely not vigorously. If you have a popcorn kernel, you could heat the oil with that in it. When it pops, it is around 350F or so, a good frying temperature.

Flipping the meat every 15-30 seconds will also help cook it more without burning the surface as badly. It allows the surface to cool down a bit, so it doesn't burn as easy, while still allowing the browning to happen. For oil temp, if you have anything wooden like a spatula or chopsticks, just stick it into the oil. You can kind of tell the temperature by how much the wood bubbles in the oil. More bubbles = higher temp. Once you get the hang of it, it's fast to stick the spatula/chopstick in the oil to test if it's ready.

x55fm

askculinary_train

Why are jalapeno peppers typically picked and served green, rather than being allowed to ripen, like other types of chile peppers typically are?

c5jaafg

c5j8utp

Jalapenos are much fleshier than other types of hot peppers, like thai or birdseye or habaneros, which will ripen quickly on the plant or after being picked. They take longer to ripen to red, on the plant or after being picked; leaving ripe fruit on the bush causes it to stop producing more flower buds (less fruit). They are also more likely to rot quickly once they approach red, making them more delicate for shipping and handling commercially.

Because of capitalism. The rate of return on a green jalapeno is greater than that of a red jalapeno. You pick them more often.