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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

c5j9744

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.

Red jalapenos are common in hot sauces in asian cooking and they are often smoked to make chiptole in Mexico. But it's not typical for other chilies to be sold red as a blanket statement. Most chilies I can think of are sold green more commonly, or as commonly, as ripened.

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?

c5jbqph

c5jc3hz

So I have some jalapeno and bell peppers growing in my garden. Right now I am picking them as they are green and big enough. But do you think towards the end of the season I should let the ones on there ripen?

I grow jalapenos in my driveway. Dude, trust me, they taste ten thousand times better if you wait until they are red to pick them. They get slightly spicier but have this wonderful sweet subdued little flavor. God dammit, I'm going to go pick some jallies right now!

qok8kg

askculinary_train

Can you put vanilla bean in smoothies? Or are they only good for baking Oh, and do you put just the seeds or the entire bean?

hjnvm65

hjnik3q

You could but in my opinion, vanilla beans are way too expensive for that. I'd just do the seeds and save the pod for something else if you really want to use one.

yes you can put it in smoothies - I'd just put the seeds in

qok8kg

askculinary_train

Can you put vanilla bean in smoothies? Or are they only good for baking Oh, and do you put just the seeds or the entire bean?

hjnqa15

hjnvm65

If you want to put the whole bean in, grate it first. Or just use the seeds. In any case, it's delicious.

You could but in my opinion, vanilla beans are way too expensive for that. I'd just do the seeds and save the pod for something else if you really want to use one.

qok8kg

askculinary_train

Can you put vanilla bean in smoothies? Or are they only good for baking Oh, and do you put just the seeds or the entire bean?

hjnqa15

hjnyxpj

If you want to put the whole bean in, grate it first. Or just use the seeds. In any case, it's delicious.

Use vanilla bean powder which is dehydrated ground vanilla beans.

bbyo3o

askculinary_train

How should I cook steak and what type of steak for a stir fry? I’m very beginner with cooking meat like steak since I don’t eat it very often. I made a steak stir fry last night and cut the steak into very thin little slices, marinated for 30 min in my sauce, and then stir fried in a wok until it was brown. I then threw it back in once my veggies were cooked just to reheat it. However, it tasted very chewy to me and didn’t look nice and tender like you would see in a recipe picture. I honestly don’t remember what cut of steak it was.

ekmu9y2

ekmudap

My grocery store sells pre-sliced top sirloin that works really well for stir fry. It cooks very quickly so I remove the cooked meat, cook veggies and then add it back in at the end.

Sounds like you cut the steak with the grain instead of across.

bbyo3o

askculinary_train

How should I cook steak and what type of steak for a stir fry? I’m very beginner with cooking meat like steak since I don’t eat it very often. I made a steak stir fry last night and cut the steak into very thin little slices, marinated for 30 min in my sauce, and then stir fried in a wok until it was brown. I then threw it back in once my veggies were cooked just to reheat it. However, it tasted very chewy to me and didn’t look nice and tender like you would see in a recipe picture. I honestly don’t remember what cut of steak it was.

ekmyfq5

ekmu9y2

Did you cut with or against the grain? It would definitely change the texture

My grocery store sells pre-sliced top sirloin that works really well for stir fry. It cooks very quickly so I remove the cooked meat, cook veggies and then add it back in at the end.

bbyo3o

askculinary_train

How should I cook steak and what type of steak for a stir fry? I’m very beginner with cooking meat like steak since I don’t eat it very often. I made a steak stir fry last night and cut the steak into very thin little slices, marinated for 30 min in my sauce, and then stir fried in a wok until it was brown. I then threw it back in once my veggies were cooked just to reheat it. However, it tasted very chewy to me and didn’t look nice and tender like you would see in a recipe picture. I honestly don’t remember what cut of steak it was.

ekmvh9h

ekmyfq5

Use tri-tip if you can find it!! Always my go to.

Did you cut with or against the grain? It would definitely change the texture

7fakxe

explainlikeimfive_train

Explain like I'm five years old: How come spent nuclear fuel is constantly being cooled for about 2 decades? Why can't we just use the spent fuel to boil water to spin turbines?

dqap3pi

dqarxpz

Could the spent fuel that still needs cooling not be used in a two step process? The used fuel could slightly warm the water heading into the Facility, it would stay cool and put even its small amount of energy to better use.

After three years in a pool we place the bundles in a cask and place them on a concrete pad to sit there until the country decides to develop a permanent storage facility or to reprocess the fuel. Reprocessing would make the most sense since over the 6 years that the fuel is in the core only, approximately, 3% of the fuel is expended. As for powering anything else the casks are all around 100 degrees so you are unlikely to get much energy from it. Source: I am a Senior Reactor Operator.

7fakxe

explainlikeimfive_train

Explain like I'm five years old: How come spent nuclear fuel is constantly being cooled for about 2 decades? Why can't we just use the spent fuel to boil water to spin turbines?

dqaox6p

dqarxpz

why can we use the spent material to power space probes? voyager is running on not a lot of power (reduced as it may be). If I understand decay right, wouldn't spent fuel last a long time as a space battery?

After three years in a pool we place the bundles in a cask and place them on a concrete pad to sit there until the country decides to develop a permanent storage facility or to reprocess the fuel. Reprocessing would make the most sense since over the 6 years that the fuel is in the core only, approximately, 3% of the fuel is expended. As for powering anything else the casks are all around 100 degrees so you are unlikely to get much energy from it. Source: I am a Senior Reactor Operator.

7fakxe

explainlikeimfive_train

Explain like I'm five years old: How come spent nuclear fuel is constantly being cooled for about 2 decades? Why can't we just use the spent fuel to boil water to spin turbines?

dqap3pi

dqaox6p

Could the spent fuel that still needs cooling not be used in a two step process? The used fuel could slightly warm the water heading into the Facility, it would stay cool and put even its small amount of energy to better use.

why can we use the spent material to power space probes? voyager is running on not a lot of power (reduced as it may be). If I understand decay right, wouldn't spent fuel last a long time as a space battery?

f8eywm

asksciencefiction_train

[Batman] I'm trying to rob a bank at night. Batman come in and takes out two of my friends. If I toss out my weapon and surrender, would he still beat me up? We haven't hurt anyone.

fil08xy

filjsve

The first time he met Condiment King he expressly asked him to surrender. "Look, Mayo Man, or whatever you call yourself, it's obvious that you haven't done this before. Put down the weapons, go home, and never put that suit on again." He might cuff you and leave you for the police, but he won't hit you if you're clearly not going to hurt anyone.

He would not beat you up for surrendering if you truly haven't hurt anyone. However you still will be detained/bound for the police. There is one possible exception: that Batman needs to leave immediately but doesn't want to risk you freeing your friends and finishing the crime. Say he saunters up to you all brooding and pulls out handcuffs, when suddenly there's a huge explosion down by the docks. He'll look over and realize something bigger is happening, and proceed to knock you unconscious with a single punch before running to the scene.

f8eywm

asksciencefiction_train

[Batman] I'm trying to rob a bank at night. Batman come in and takes out two of my friends. If I toss out my weapon and surrender, would he still beat me up? We haven't hurt anyone.

fileyes

filjsve

Fully-formed Batman? No, of course not. He doesn't kill petty thieves, even if they're holding weapons. He'll disarm you and subdue you. But he will teach you a lesson. If he's animated, he'll tie you all together and call the Comissioner to send a few cops to pick you up. But he won't tell you that, he'll just leave you where he found you and disappear into the night, where you're sitting in a puddle, trapped, with a split lip and a twisted ankle til the cops come. If he's not animated, he'll hit you pretty fucking hard as the cops surround you with guns drawn. If he's not fully-formed batman --- if you're in the first part of a origin story -- you are in trouble. It's completely up to his mood whether he'll kill you or ignore you. You better run fast.

He would not beat you up for surrendering if you truly haven't hurt anyone. However you still will be detained/bound for the police. There is one possible exception: that Batman needs to leave immediately but doesn't want to risk you freeing your friends and finishing the crime. Say he saunters up to you all brooding and pulls out handcuffs, when suddenly there's a huge explosion down by the docks. He'll look over and realize something bigger is happening, and proceed to knock you unconscious with a single punch before running to the scene.

f8eywm

asksciencefiction_train

[Batman] I'm trying to rob a bank at night. Batman come in and takes out two of my friends. If I toss out my weapon and surrender, would he still beat me up? We haven't hurt anyone.

filqkdp

fimaypm

He might knock you out to make sure you don’t sneak up on him, but that’s about the extent of it.

Batman '66 will congratulate you on turning around your life of crime, and give you a Wayne Corp. Scholarship to Harvard to help you get a good paying, honest job. DCAU Batman will punch your lights out, and tie you up for the police. DCEU Batman will shoot you with an automatic machine gun.

gp50rz

asksciencefiction_train

[Star Wars] I understand that the rebels are battling the Empire, but why? What was the issue with the Empire running the universe? High taxes, too conservative, too authoritarian? Maybe it’s explained in one of the movies, but I must have missed it. It’s clear they are pretty brutal and authoritarian, but so are most countries when dealing with violent rebels.

frk3jr5

frk2hjp

They blew up a whole planet. (Just to make a point. After saying they wouldn't.)

It’s a military police state. There’s no representation from anyone beyond the tiny central Coruscanti human cabal, and many of the resources that once stayed on planets, cycling back to feed their own populations, began to be literally launched into space to build those massive military fleets during what is nominally peace time. We can see this on Tatooine. The Lars are even directly affected, living in relative poverty compared to just a generation before, because tax policy uses all their profit to train stormtroopers and build Star Destroyers half a galaxy away, while providing no infrastructure or programs for the planet itself to grow on. The ultimate expression of this is of course the Death Star, which ups the ante by making it explicit that any system not okay with this can kiss its surface and all life goodbye. In summary; anti-democracy, obsessed with military might and conformity by means of severely oppressing difference – in a word they’re textbook-definition fascists

gp50rz

asksciencefiction_train

[Star Wars] I understand that the rebels are battling the Empire, but why? What was the issue with the Empire running the universe? High taxes, too conservative, too authoritarian? Maybe it’s explained in one of the movies, but I must have missed it. It’s clear they are pretty brutal and authoritarian, but so are most countries when dealing with violent rebels.

frk19mu

frk3jr5

It's called the fucking death star. Why wouldn't you band together to stop an evil emperor from blowing up whole planets just to prove a point? Seems you have given into gear and anger.

They blew up a whole planet. (Just to make a point. After saying they wouldn't.)

gp50rz

asksciencefiction_train

[Star Wars] I understand that the rebels are battling the Empire, but why? What was the issue with the Empire running the universe? High taxes, too conservative, too authoritarian? Maybe it’s explained in one of the movies, but I must have missed it. It’s clear they are pretty brutal and authoritarian, but so are most countries when dealing with violent rebels.

frk2hjp

frk19mu

It’s a military police state. There’s no representation from anyone beyond the tiny central Coruscanti human cabal, and many of the resources that once stayed on planets, cycling back to feed their own populations, began to be literally launched into space to build those massive military fleets during what is nominally peace time. We can see this on Tatooine. The Lars are even directly affected, living in relative poverty compared to just a generation before, because tax policy uses all their profit to train stormtroopers and build Star Destroyers half a galaxy away, while providing no infrastructure or programs for the planet itself to grow on. The ultimate expression of this is of course the Death Star, which ups the ante by making it explicit that any system not okay with this can kiss its surface and all life goodbye. In summary; anti-democracy, obsessed with military might and conformity by means of severely oppressing difference – in a word they’re textbook-definition fascists

It's called the fucking death star. Why wouldn't you band together to stop an evil emperor from blowing up whole planets just to prove a point? Seems you have given into gear and anger.

tg9uyo

asksciencefiction_train

[Spongebob Squarepants] Would Mr Krabs give the Krabby Patty's secret formula to Plankton if he was offered money in exchange for it?

i11hqzq

i119qku

As Plankton likes he remind everyone, he went to *college*. He's drowning in debt from that, which means he'd never be able to scrape together the funds to actually buy Krabs out.

I think he would, but it would have to be enough money that is guaranteed to be more than what Krabs could make on the formula, and if Plankton has that kind of money, why would he want the formula anyway?

tg9uyo

asksciencefiction_train

[Spongebob Squarepants] Would Mr Krabs give the Krabby Patty's secret formula to Plankton if he was offered money in exchange for it?

i11hqzq

i11fk8t

As Plankton likes he remind everyone, he went to *college*. He's drowning in debt from that, which means he'd never be able to scrape together the funds to actually buy Krabs out.

If he offered *enough* money, possibly. Thing is, Plankton simply isn't in a position to do anything of the sort. The Chum Bucket is perpetually bankrupt, and how it even stays open is a mystery given that it's apparently never had a single willing customer. So even if Mr. Krabs was willing to part with the Krabby Patty formula for money, it would have to be more money than he could make by selling them. And Plankton just doesn't have that kind of money, and never will.

tg9uyo

asksciencefiction_train

[Spongebob Squarepants] Would Mr Krabs give the Krabby Patty's secret formula to Plankton if he was offered money in exchange for it?

i11hqzq

i11h30d

As Plankton likes he remind everyone, he went to *college*. He's drowning in debt from that, which means he'd never be able to scrape together the funds to actually buy Krabs out.

Enough money, yes. But it would have to be an enormous amount of money. Not that it matters much, the secret to his burgers is that SpongeBob makes them, with care and love.

hoto2y

explainlikeimfive_train

Explain like I'm five years old: why construction workers don’t seem to mind building/framing in the rain. Won’t this create massive mold problems within the walls?

fxk66vc

fxkg0fl

Na. The wood dries out in a few days. Its not a big deal and as long as it doesn't sit there in high humidity for weeks it wont mold.

Modern framing lumber is typically kiln dried SPF #1&#2. The important part to your question is the 'kiln dried' part. This means after the lumber was milled, it went into a kiln to have the moisture content reduced. The moisture being removed is typically sap not water. From this point on, the lumber will more easily absorb and expell moisture. From the kiln on that lumber will likely be outside in the elements until it gets framed into a house. Once out of the kiln it will get tarped. Most lumber tarps are not water proof so the lumber will get wet every time it rains. From there they sit in the mills yard until sold to a distributor. It is usually shipped by rail on a lumber car, which has no roof. From there it will sit in the distributors yard until it goes to a retail lumber yard. Shipped usually by transport truck at this point, also not covered. Retail lumber yards (big box stores excluded) typically store their lumber outside. From there the lumber is sorted into framing loads and re banded for delivery to a house being framed. There is typically no tarp on these loads at all. And from there it gets framed into a house, where it will get over a month to dry out before insulation, poly, drywall go up and seal the wall cavity. The month invetween is typically for Electrical HVAC and Plumbing installation. There are also 'engineered' wood products out there that have a type of sealer which will keep them from absorbing moisture for a controled amount of time. These typically get used when the GC knows the structure will be exposed to the elements. Edit: I've had some great conversations with you guys! I would like to add that there are regional differences in wood type and handeling and this is not a 100% global blanket statement. I am from Ontario Canada, and this applies to pretty much every wood framed building here. Also the 1 month sitting time is variable depending on the size of the build and the timeline of the contractor. Some allow drying time some do not. I didnt really want dive into best building practices. My post is long enough. Thank you for the gold and other awards, and to the people calling me Ron Swanson. That man is my hero!

hoto2y

explainlikeimfive_train

Explain like I'm five years old: why construction workers don’t seem to mind building/framing in the rain. Won’t this create massive mold problems within the walls?

fxkh1d4

fxk66vc

The lumber used in framing houses is kiln dried so the moisture is around 19% +/-. It would have to basically be submerged for a length of time to absorb enough water to be a problem . Between the time the house is framed and the roof is on and the siding is on it has time to dry out any moisture while they back frame, do electrical and plumbing etc. I framed houses in BC for many years and it rained ALL the time. We built with wet lumber all the time and found it dries out by the time insulation and drywall arrive. Edited moisture content, thank you rwoodman.

Na. The wood dries out in a few days. Its not a big deal and as long as it doesn't sit there in high humidity for weeks it wont mold.

hoto2y

explainlikeimfive_train

Explain like I'm five years old: why construction workers don’t seem to mind building/framing in the rain. Won’t this create massive mold problems within the walls?

fxkjuep

fxk66vc

Besides the material part that other folks are already talking about, the traditional method of building a wood framed house accounts for there being moisture in the framing that needs to dissipate over time. I build in a high humidity climate, and we only put a vapor barrier on the inside of exterior walls and roofs, while we put house wrap or tarpaper on the outsides. These materials (house wrap and tarpaper) allow water vapor to pass through, while keeping liquid water out. There is also a certain amount of airflow expected in the framing. Between those two elements, any excess moisture in the framing material is allowed to leave through the exterior wrap. This includes moisture present at the time of construction, and any moisture that manages to find its way in over the lifetime over the building. On a side note, with the focus that people have on energy efficiency nowadays, it is actually causing an issue with wood framed buildings. If they get built so tight that there is no airflow in the walls, there is no way for any moisture to dissipate. There have been a handful of remodels I have done in the last few years where the walls were full of mold, because they weren't allowed to breathe.

Na. The wood dries out in a few days. Its not a big deal and as long as it doesn't sit there in high humidity for weeks it wont mold.

apb2j8

askculinary_train

What type of beef should I use in my chili? I’ll be entering a chili competition and want to step up my chili this time by grinding my own beef in the food processor to give it a different feel than normal ground beef. I’ll be pressure cooking my chili in my instant pot (I usually do 30 min on normal pressure), so I’m wondering what cut of beef would be best for this application. Any recommendations for changing my cooking time or pressure are welcome!

eg716nc

eg705eu

In addition to agreeing with /u/NoraTC, I would add that most "competition chili" uses whole cuts of beef and not ground beef.

There are a ton of different chili styles - which is closely related to why chili competitions are popular. Please post your recipe so that we can make informed cut recommendations.

apb2j8

askculinary_train

What type of beef should I use in my chili? I’ll be entering a chili competition and want to step up my chili this time by grinding my own beef in the food processor to give it a different feel than normal ground beef. I’ll be pressure cooking my chili in my instant pot (I usually do 30 min on normal pressure), so I’m wondering what cut of beef would be best for this application. Any recommendations for changing my cooking time or pressure are welcome!

eg7ccxj

eg7pryk

Chuck, short rib, or brisket

Chuck, beef knuckle, brisket.

apb2j8

askculinary_train

What type of beef should I use in my chili? I’ll be entering a chili competition and want to step up my chili this time by grinding my own beef in the food processor to give it a different feel than normal ground beef. I’ll be pressure cooking my chili in my instant pot (I usually do 30 min on normal pressure), so I’m wondering what cut of beef would be best for this application. Any recommendations for changing my cooking time or pressure are welcome!

eg7y5dh

eg7ccxj

Use something tough like short ribs or brisket. This allows for more collagen to melt into the final product and give the unctuous quality you want in good chili. I like to sear the meat while still in large pieces before cutting it down to cubes, adds flavor, saves time and avoids burning small pieces.

Chuck, short rib, or brisket

x4u2jd

askculinary_train

What is the jelly in a Jaffa cake? Hi, trying to make Jaffa cake for a British friend. I'd never heard of a Jaffa cake until last week. The recipes I see say to get "jelly" cubes, but I can't get that here. Can I use American jello powder and make changes to that? Any tips appreciated!

imxcteo

imy90wb

Yeah, it should be fine to substitute. Just reduce the liquid by the same ratio that the recipe recommends, and you should be good to go. (American previously living in the UK here.) The super-jiggler cube format is actually really handy if you don't want to use the whole pack at once. A full package of the Hartley's will make 20 oz/600ml (a British pint), rather than 2 cups like Jello. There are 12 detachable cubes per package, in case that helps you figure out how much liquid your Jello will need.

I've also used orange marmalade. Warm it up, pass it through a fine mesh sieve, add a little warm water and a packet of powdered gelatin.

x4u2jd

askculinary_train

What is the jelly in a Jaffa cake? Hi, trying to make Jaffa cake for a British friend. I'd never heard of a Jaffa cake until last week. The recipes I see say to get "jelly" cubes, but I can't get that here. Can I use American jello powder and make changes to that? Any tips appreciated!

imy9rld

imxcteo

Also worth noting that the orange bit isn’t orange it’s apricot with a splash of tangerine oil.

Yeah, it should be fine to substitute. Just reduce the liquid by the same ratio that the recipe recommends, and you should be good to go. (American previously living in the UK here.) The super-jiggler cube format is actually really handy if you don't want to use the whole pack at once. A full package of the Hartley's will make 20 oz/600ml (a British pint), rather than 2 cups like Jello. There are 12 detachable cubes per package, in case that helps you figure out how much liquid your Jello will need.

x4u2jd

askculinary_train

What is the jelly in a Jaffa cake? Hi, trying to make Jaffa cake for a British friend. I'd never heard of a Jaffa cake until last week. The recipes I see say to get "jelly" cubes, but I can't get that here. Can I use American jello powder and make changes to that? Any tips appreciated!

imxcteo

imz5fyh

Yeah, it should be fine to substitute. Just reduce the liquid by the same ratio that the recipe recommends, and you should be good to go. (American previously living in the UK here.) The super-jiggler cube format is actually really handy if you don't want to use the whole pack at once. A full package of the Hartley's will make 20 oz/600ml (a British pint), rather than 2 cups like Jello. There are 12 detachable cubes per package, in case that helps you figure out how much liquid your Jello will need.

goa'uld

xqryhf

askbaking_train

Whipped topping for piping before hand on a pumpkin pie that can be a bit room temperature help? This year instead of hosting I'm going to a friend's for thanksgiving and they want my pumpkin pie. I usually serve with whipped cream but it will definitely melt for my timelines this year and I would like to top/pipe the topping before hand at home (the night before if possible) then it's pretty much going to be at room temp for min 4 hours. ​ Will cool whip stay all night and be stable the next day? Some digging also talked about Rich's topping being very stable which I saw at the bakery supply place. Then I was reading a bit about whipped cream stabilized with gelatin? But there's also cream cheese stabilization? There are many options (I'd just prefer a non buttercream but more pure cream tasting topping) and I'm willing to cheat/buy the cool whip if it's better/safer. I don't bake often enough to know what to pick. Thanks for any help

iqb2jmw

iqb7qtc

Cool Whip is nasty and tastes like oil. Find another way.

I've brought my pumpkin pie to parties with a Mason jar full of cream vanilla and sugar and just whipped it up there. Either asking ahead of time if they have a hand mixer or just bringing one. A bit of a splurge but you can also buy a whipped cream canister and not charge it until the party so it's fresh.

xqryhf

askbaking_train

Whipped topping for piping before hand on a pumpkin pie that can be a bit room temperature help? This year instead of hosting I'm going to a friend's for thanksgiving and they want my pumpkin pie. I usually serve with whipped cream but it will definitely melt for my timelines this year and I would like to top/pipe the topping before hand at home (the night before if possible) then it's pretty much going to be at room temp for min 4 hours. ​ Will cool whip stay all night and be stable the next day? Some digging also talked about Rich's topping being very stable which I saw at the bakery supply place. Then I was reading a bit about whipped cream stabilized with gelatin? But there's also cream cheese stabilization? There are many options (I'd just prefer a non buttercream but more pure cream tasting topping) and I'm willing to cheat/buy the cool whip if it's better/safer. I don't bake often enough to know what to pick. Thanks for any help

iqb7qtc

iqb5jd7

I've brought my pumpkin pie to parties with a Mason jar full of cream vanilla and sugar and just whipped it up there. Either asking ahead of time if they have a hand mixer or just bringing one. A bit of a splurge but you can also buy a whipped cream canister and not charge it until the party so it's fresh.

Add instant vanilla pudding (up to 1/2 pkg) to your heavy cream (1 1/2 C), whip as usual.

xqryhf

askbaking_train

Whipped topping for piping before hand on a pumpkin pie that can be a bit room temperature help? This year instead of hosting I'm going to a friend's for thanksgiving and they want my pumpkin pie. I usually serve with whipped cream but it will definitely melt for my timelines this year and I would like to top/pipe the topping before hand at home (the night before if possible) then it's pretty much going to be at room temp for min 4 hours. ​ Will cool whip stay all night and be stable the next day? Some digging also talked about Rich's topping being very stable which I saw at the bakery supply place. Then I was reading a bit about whipped cream stabilized with gelatin? But there's also cream cheese stabilization? There are many options (I'd just prefer a non buttercream but more pure cream tasting topping) and I'm willing to cheat/buy the cool whip if it's better/safer. I don't bake often enough to know what to pick. Thanks for any help

iqb5jd7

iqbb6ss

Add instant vanilla pudding (up to 1/2 pkg) to your heavy cream (1 1/2 C), whip as usual.

So, dairy based anything for 4 hrs at room temperature does not meet food safety standards. Obviously, you can roll the dice, but I would be sure to point out the risk to all the guests. You never know who has a pregnancy that they haven't announced or who has recently recovered from a gi bug. In both cases, dairy that's been out too long can have pretty negative consequences. And stabilizing doesn't increase the length time that dairy is safe at room temp. If someone claims that it does, then they don't understand food science/chemistry/biology. Cool whip is not dairy based and as long as the key ingredients haven'tchanged in recent years, then it wouldbe safe at room temp. But it is highly likely to break down over that time frame. That's why they sell it in the frozen secton. If it was me, I'd whip cream in my stand mixer the night before and bring the whipped cream separate from the pie. Toss the whipped cream in the fridge at the host's house and bring your piping stuff with you (one bag with the coupler already attached) and pipe on the whipped cream right before serving. Honestly, people love to watch and it won't take long. Or you could get all fancy with the crust and serve it without whipped cream entirely.

8v07t1

askculinary_train

How to get Betty Crocker Chocolate Chip Cookie Mix to make wrinkly, flat cookies? I always bake with this mix and it always comes out with a lovely browned bottom and edges, but the middle is always an unsightly pale and isn't flat but domed. Is there any way to get this cookie mix to bake wrinkly, flat cookies?

e1jqtip

e1js9qp

AI trick I use to keep them flat and moist is to take the pan after pulling out of the oven is slam the pan onto the counter. It knocks the air out of the cookie keeping them moist and chewy longer.

You just need to add butter. The more butter a cookie dough has the more it will liquify and spread out on the baking sheet when you put it in the hot oven and then butter melts.

8v07t1

askculinary_train

How to get Betty Crocker Chocolate Chip Cookie Mix to make wrinkly, flat cookies? I always bake with this mix and it always comes out with a lovely browned bottom and edges, but the middle is always an unsightly pale and isn't flat but domed. Is there any way to get this cookie mix to bake wrinkly, flat cookies?

e1jq3l5

e1js9qp

How are you mixing them and what temp are you baking at?

You just need to add butter. The more butter a cookie dough has the more it will liquify and spread out on the baking sheet when you put it in the hot oven and then butter melts.

8v07t1

askculinary_train

How to get Betty Crocker Chocolate Chip Cookie Mix to make wrinkly, flat cookies? I always bake with this mix and it always comes out with a lovely browned bottom and edges, but the middle is always an unsightly pale and isn't flat but domed. Is there any way to get this cookie mix to bake wrinkly, flat cookies?

e1jq3l5

e1jqtip

How are you mixing them and what temp are you baking at?

AI trick I use to keep them flat and moist is to take the pan after pulling out of the oven is slam the pan onto the counter. It knocks the air out of the cookie keeping them moist and chewy longer.

zaztcq

asksciencefiction_train

[No Way Home] There likely exists a universe where Spider-Man is merely a comic book / movie character. Would every one who has read the comics or watched the movies be transported in Strange’s spell? With infinite universes, there is defintely more than likely going to be at least one where there is no Peter Parker person, but he is a character in a comic book of Spider-Man. Therefore, everyone who has read the comics or watched the movies in this universe would know Peter Parker is Spider-Man. The spell would apply to them, wouldn’t it? You could potentially have a very large chunk of the human population of this universe be sent to the MCU at once.

iyoj5k3

iyondih

Yep, Earth-38119. It would have been a bloodbath.

It must not work if your understanding of spiderman is as a fictional character in comics, otherwise it would have worked on us.

zaztcq

asksciencefiction_train

[No Way Home] There likely exists a universe where Spider-Man is merely a comic book / movie character. Would every one who has read the comics or watched the movies be transported in Strange’s spell? With infinite universes, there is defintely more than likely going to be at least one where there is no Peter Parker person, but he is a character in a comic book of Spider-Man. Therefore, everyone who has read the comics or watched the movies in this universe would know Peter Parker is Spider-Man. The spell would apply to them, wouldn’t it? You could potentially have a very large chunk of the human population of this universe be sent to the MCU at once.

iyoog3b

iyoj5k3

Eventually yes, though those were probably last in line after all of the villains /heroes in universes where he is real.

Yep, Earth-38119. It would have been a bloodbath.

zaztcq

asksciencefiction_train

[No Way Home] There likely exists a universe where Spider-Man is merely a comic book / movie character. Would every one who has read the comics or watched the movies be transported in Strange’s spell? With infinite universes, there is defintely more than likely going to be at least one where there is no Peter Parker person, but he is a character in a comic book of Spider-Man. Therefore, everyone who has read the comics or watched the movies in this universe would know Peter Parker is Spider-Man. The spell would apply to them, wouldn’t it? You could potentially have a very large chunk of the human population of this universe be sent to the MCU at once.

iyorxdi

iypsw3s

You can't know something that isn't true in the first place. Therefore in worlds where Spider-Man isn't real, no one would have been affected by the spell.

I mean this is the thing with "infinite" multiverses. In theory the answer to pretty much any "Wouldn't there be a blank" question is "yes". We usually just have to assume that they are not all equally connected to/distant from each other and so the universe from whose perspective the question is being asked is only "close" enough to a still large but finite number of parallel universes that would be the first to get pulled from in this type of event.

2r2npg

askculinary_train

I just moved in to a new place with a great gas stove. I'm having trouble with a burner, hoping someone has experience. This is a five-burner range top with two convection ovens, and I assume the center burner should be even hotter than the others. The problem, though, is only the center ring is getting gas. Here is a picture of the burner in action, and here is another after pulling the burner up. It looks like the little screws should control the gas flow, but I didn't want to start fiddling around without knowledge. My landlord is pretty hands-off, and I'd rather keep him that way. It was like this when I moved in.

cnby513

cnc0l4q

Nothing jumped out at me, but here is the manual for a five burner Fisher and Paykal, it may be your one, if not should be easy to find on their site: https://www.fisherpaykel.com/vault/pdfs/pdf_usecares/590150C%20GasonGlass%20userguide%20NZAUGBIEINw.pdf

I don't know that stove in particular, but sometimes the controls for those burners that have two sets of output can have weird controls on the knobs - like it turns to a first stop, and then you push in, or force past the stop or something and there's a second range that controls the outer burner. It's sort of hard to explain, but basically fiddle with the knob and see if there's a way to get the outer set going past the point where you've already gotten.

2r2npg

askculinary_train

I just moved in to a new place with a great gas stove. I'm having trouble with a burner, hoping someone has experience. This is a five-burner range top with two convection ovens, and I assume the center burner should be even hotter than the others. The problem, though, is only the center ring is getting gas. Here is a picture of the burner in action, and here is another after pulling the burner up. It looks like the little screws should control the gas flow, but I didn't want to start fiddling around without knowledge. My landlord is pretty hands-off, and I'd rather keep him that way. It was like this when I moved in.

cnbxity

cnc0l4q

That looks like a Fisher and Paykel or a Delonghi. I'd talk to your local appliance retailer, not a big box store. They have service techs that may be able to point you in the right direction.

I don't know that stove in particular, but sometimes the controls for those burners that have two sets of output can have weird controls on the knobs - like it turns to a first stop, and then you push in, or force past the stop or something and there's a second range that controls the outer burner. It's sort of hard to explain, but basically fiddle with the knob and see if there's a way to get the outer set going past the point where you've already gotten.

2r2npg

askculinary_train

I just moved in to a new place with a great gas stove. I'm having trouble with a burner, hoping someone has experience. This is a five-burner range top with two convection ovens, and I assume the center burner should be even hotter than the others. The problem, though, is only the center ring is getting gas. Here is a picture of the burner in action, and here is another after pulling the burner up. It looks like the little screws should control the gas flow, but I didn't want to start fiddling around without knowledge. My landlord is pretty hands-off, and I'd rather keep him that way. It was like this when I moved in.

cncb0c9

cnc55wv

https://www.fisherpaykel.com/us/support/user-manuals/

I can't see it from the photo, but maybe something got in the gas nozzle and one of them is clogged for the outer ring? Here's a video with irritating music that might help.

c8tytr

asksciencefiction_train

[MCU] Why were Captain America and the rest of the Avengers okay with numerous Wakandans dying to save Vision's life if "they don't trade lives"?

espyk5u

espwbjl

The Wakandans and every other hero who fought against Thanos' forces had no choice in the matter. The fight was coming to Earth one way or another and they chose the one place on Earth that is best equipped for an invasion and remove the mind stone safely. So even if they just traded Vision's life away by killing him early on, that wouldn't stop the aliens from attacking Earth. The Wakandans would've died regardless or lots more if the Avengers made their stand somewhere else.

It's one thing to die kneeling before Thanos, it's another to fight him on the battlefield. The sentiment is not "we don't spend lives resisting supervillains," it's "we don't hand infinity stones over to supervillains."

c8tytr

asksciencefiction_train

[MCU] Why were Captain America and the rest of the Avengers okay with numerous Wakandans dying to save Vision's life if "they don't trade lives"?

espwbjl

esqnota

It's one thing to die kneeling before Thanos, it's another to fight him on the battlefield. The sentiment is not "we don't spend lives resisting supervillains," it's "we don't hand infinity stones over to supervillains."

Because there's a moral difference between willingly surrendering a person to a monster to save your own life, and choosing to sacrifice your life fighting that monster. ​ It's a variation on the trolley problem. There is a runaway train, five people are on the track and if it hits them they will die. There's a boulder you can push into the path of the train that will stop it and save the people. Is it moral to push the boulder? Most people will say yes. It's moral to push the boulder because doing so saves the lives of the people. ​ So change it up a bit. There's a runaway train, five people are on the track and if it hits them they will die. There's a fat man near the track. You could push him into the path of the train and he'd die, but it would stop the train and save the other five people. Is it moral to push the man? Most people will say no. It's immoral to sacrifice the life of someone to save the lives of others. ​ Change it a third way: Same train, same people on the track, but now you can jump in front of the train yourself and stop it at the cost of your own life. Is it moral to do so? Almost everyone will say it's moral to save lives at the cost of your own, even though they'll say it's immoral to save lives at the cost of a non-consenting other. The consent, the choice, is the key. If you chose to sacrifice your own life for others, that's moral. If you sacrifice an unwilling person to save lives that's not moral. Sacrifice yourself to save someone and you're a hero. Sacrifice others to save someone and you're a villain. The goal can be exactly the same, but the method makes the difference. ​ Change it a fourth way: you are on the track facing a runaway train, you can pull a lever that will send the train down a different track killing another person. Is it moral to do so? Almost no one will say yes, because sacrificing others to save yourself is immoral. ​ The Wakandans chose to be heroes. Any other decision would have been wrong.

c8tytr

asksciencefiction_train

[MCU] Why were Captain America and the rest of the Avengers okay with numerous Wakandans dying to save Vision's life if "they don't trade lives"?

esqnota

esqicvx

Because there's a moral difference between willingly surrendering a person to a monster to save your own life, and choosing to sacrifice your life fighting that monster. ​ It's a variation on the trolley problem. There is a runaway train, five people are on the track and if it hits them they will die. There's a boulder you can push into the path of the train that will stop it and save the people. Is it moral to push the boulder? Most people will say yes. It's moral to push the boulder because doing so saves the lives of the people. ​ So change it up a bit. There's a runaway train, five people are on the track and if it hits them they will die. There's a fat man near the track. You could push him into the path of the train and he'd die, but it would stop the train and save the other five people. Is it moral to push the man? Most people will say no. It's immoral to sacrifice the life of someone to save the lives of others. ​ Change it a third way: Same train, same people on the track, but now you can jump in front of the train yourself and stop it at the cost of your own life. Is it moral to do so? Almost everyone will say it's moral to save lives at the cost of your own, even though they'll say it's immoral to save lives at the cost of a non-consenting other. The consent, the choice, is the key. If you chose to sacrifice your own life for others, that's moral. If you sacrifice an unwilling person to save lives that's not moral. Sacrifice yourself to save someone and you're a hero. Sacrifice others to save someone and you're a villain. The goal can be exactly the same, but the method makes the difference. ​ Change it a fourth way: you are on the track facing a runaway train, you can pull a lever that will send the train down a different track killing another person. Is it moral to do so? Almost no one will say yes, because sacrificing others to save yourself is immoral. ​ The Wakandans chose to be heroes. Any other decision would have been wrong.

The only one who could destroy the mind stone was Wanda, and she would only do so if there was absolutely no other way. Not like Cap could have just said "hey kill your boyfriend"

ow3zk2

asksciencefiction_train

[Beauty and the Beast] Why is there a teapot and no coffee pot, if the French aristocracy traditionally perferred coffee over tea? Is the Prince actually English?

h7do6w3

h7difs3

Coffee Pot is too busy making coffee for Prince Adam to spend his time singing and dancing around for Belle. If you thought the Beast was grumpy, you should see his mood without his morning coffee.

He actually had a coffee pot, so none of his servants were turned into one.

ow3zk2

asksciencefiction_train

[Beauty and the Beast] Why is there a teapot and no coffee pot, if the French aristocracy traditionally perferred coffee over tea? Is the Prince actually English?

h7dlaed

h7do6w3

Maybe the coffee pot got fired?

Coffee Pot is too busy making coffee for Prince Adam to spend his time singing and dancing around for Belle. If you thought the Beast was grumpy, you should see his mood without his morning coffee.

ow3zk2

asksciencefiction_train

[Beauty and the Beast] Why is there a teapot and no coffee pot, if the French aristocracy traditionally perferred coffee over tea? Is the Prince actually English?

h7eg0e1

h7dlaed

Coffee was first introduced to Europe in Hungary when the Turks invaded Hungary at the Battle of Mohács in 1526. In France not until 1669. I don' know what year Beauty/Beast takes place, but coffee was an expensive drink back then. Even then aristocracy. 2nd coffee isn't made in tea kettles or served in tea pots. Coffee pot wasn't invented until 1803 and brewing pot til 1873

Maybe the coffee pot got fired?

2d0cqt

askculinary_train

How does one cook onions in a way that causes them to break down and 'melt' (as one chef put it on y/t) into a liquid? So, for example: say I'm cooking a chili and I don't want to immersion blend anything, would it be a case of first caramalising very finely chopped onion, and then hoping that the onion later melts into the dish? What causes something like an onion to melt into a dish anyway? Is it the breakdown of the cell walls, or?..

cjkucxj

cjktben

Literal melting isn't going to happen, getting them so soft that you can't perceive them from other ingredients in the dish is possible from prolonged cooking or pressure cooking. You could probably speed this up by dicing very finely or grating them before hand. Normally when a recipe/chef personality is talking about melting onions they are talking about softening them to the point that they don't have any inherent texture of their own not that they are literally liquifying.

can you link the youtube video? that would provide a good starting point as to what you mean. a fine dicing and simmering in butter for a while would probably provide what you're looking for, but as opposed to actually melting? no idea.

2d0cqt

askculinary_train

How does one cook onions in a way that causes them to break down and 'melt' (as one chef put it on y/t) into a liquid? So, for example: say I'm cooking a chili and I don't want to immersion blend anything, would it be a case of first caramalising very finely chopped onion, and then hoping that the onion later melts into the dish? What causes something like an onion to melt into a dish anyway? Is it the breakdown of the cell walls, or?..

cjkx2d3

cjktben

You can slice and caramelize your onions low and slow for hours on end to end up with a near-jelly consistency. Ruhlman explains it a bit here as the start of his French onion soup recipe. If you have, or can borrow from a library, a copy of Ruhlman's Twenty, it goes into slightly more detail. It's very tasty, by the way, and sweeter than you might expect. I haven't used beef stock in onion soup since reading about this method - it's frankly awesome. Some people will advise to add a pinch of baking soda, which will speed up the process, but I've not really enjoyed that. It turns to mush rather than jelly, and if you use too much, you get that horrible metallic salt flavor from the soda. You still need to cook off the liquid, so unless you're baking it on large sheet pans, I don't think it's worth it. I've found that once your onions start to lose their water in a pot (and they do lose a lot of water into the vessel), it really softens the onion itself as it cooks down. The sugars caramelize, the water evaporates, and you're left with a thick near-paste of onion. You can reconstitute it as needed, and it make a great stock, or add it to another dish quite easily.

can you link the youtube video? that would provide a good starting point as to what you mean. a fine dicing and simmering in butter for a while would probably provide what you're looking for, but as opposed to actually melting? no idea.

2d0cqt

askculinary_train

How does one cook onions in a way that causes them to break down and 'melt' (as one chef put it on y/t) into a liquid? So, for example: say I'm cooking a chili and I don't want to immersion blend anything, would it be a case of first caramalising very finely chopped onion, and then hoping that the onion later melts into the dish? What causes something like an onion to melt into a dish anyway? Is it the breakdown of the cell walls, or?..

cjkue7o

cjkx2d3

Dice them very finely then cook them slowly on a low heat.

You can slice and caramelize your onions low and slow for hours on end to end up with a near-jelly consistency. Ruhlman explains it a bit here as the start of his French onion soup recipe. If you have, or can borrow from a library, a copy of Ruhlman's Twenty, it goes into slightly more detail. It's very tasty, by the way, and sweeter than you might expect. I haven't used beef stock in onion soup since reading about this method - it's frankly awesome. Some people will advise to add a pinch of baking soda, which will speed up the process, but I've not really enjoyed that. It turns to mush rather than jelly, and if you use too much, you get that horrible metallic salt flavor from the soda. You still need to cook off the liquid, so unless you're baking it on large sheet pans, I don't think it's worth it. I've found that once your onions start to lose their water in a pot (and they do lose a lot of water into the vessel), it really softens the onion itself as it cooks down. The sugars caramelize, the water evaporates, and you're left with a thick near-paste of onion. You can reconstitute it as needed, and it make a great stock, or add it to another dish quite easily.

ykb12z

askculinary_train

How do you make bone broth? I’m specifically looking for pork/ beef broth. I’ve seen a few variations listed and want to understand all the steps and make sure I’ve covered all the bases. Can someone walk me through each / if each is necessary or nice to have? 1. Blanch the bones 2. Roast bones at 400-450 3. Add onions/ garlic to be roasted 4. Put bones / roasted vegetables / herbs in stock pot w water, slowly bring to boil (~30 min), then simmer for 6+ hours I’ve only made chicken broth before, and I throw the whole chicken in with some onions/ garlic/ herbs and some celery/ v carrots, take the chicken out after 1.5 hours and throw the bones back in and simmer for about 3-4 more hours. Nothing as long or involved I’ve seen for beef/ pork broth. Also, this is a very stupid question, but if I use marrow bones, I leave the marrow in tact right?

iusbgpb

iuslhq8

Yeah, sounds OK. Roasting will result in a broth that is a little bit darker and deeper in flavor. Keep the marrow intact.

Some tricks I've picked up over the years. Freeze your bones, then defrost them before roast. This helps break down the proteins in the marrow and causes more cracks in the bones for the marrow to escape. Smear tomato past on the bones before roasting. Pack your mirepoux and bones into the stockpot with ice, then add water and start the fire.

ykb12z

askculinary_train

How do you make bone broth? I’m specifically looking for pork/ beef broth. I’ve seen a few variations listed and want to understand all the steps and make sure I’ve covered all the bases. Can someone walk me through each / if each is necessary or nice to have? 1. Blanch the bones 2. Roast bones at 400-450 3. Add onions/ garlic to be roasted 4. Put bones / roasted vegetables / herbs in stock pot w water, slowly bring to boil (~30 min), then simmer for 6+ hours I’ve only made chicken broth before, and I throw the whole chicken in with some onions/ garlic/ herbs and some celery/ v carrots, take the chicken out after 1.5 hours and throw the bones back in and simmer for about 3-4 more hours. Nothing as long or involved I’ve seen for beef/ pork broth. Also, this is a very stupid question, but if I use marrow bones, I leave the marrow in tact right?

iusbgpb

iussmtw

Yeah, sounds OK. Roasting will result in a broth that is a little bit darker and deeper in flavor. Keep the marrow intact.

There are so many ways to achieve slightly different broths. My basic method its to roast hard to get nice caramelization on the bones. Place in you're stock pot and cover with cold water. Bring to a simmer and then drain and rinse briefly. This will remove any lingering scum and foaminess. As some said you can skip this and skim but that's more work while cooking. Rinse your pot and return the bones to it. This is where you can build flavors. You can add nothing and make plain bone broth or you can add vegetables like onions carrots celery garlic ginger, etc.. Whatever flavors you want. I like to char onions and leave the skin on just quartering them. This makes a darker richer stock. Adding garlic cloves skin on just crushed and a lot of whole spices things like pepper corns, mustard seed, fennel, whole dried chilis, allspice, star anise, coriander, cumin, bay leaves, cinnamon stick, etc.. You can pick and choose to flavor it how you like. Same with whole herbs like tyme, rosemary, parsley etc.. Bring this to a boil and reduce the heat so you just have a slow bubbling simmer. Here I usually leave it uncovered but you have to check on it every few hours and add water as it reduces. I like to cook mine at least 12 hrs. But you can go longer. 8 hrs i think is minimum for hearty bones to get the most out of them. Vegetable stocks can go way less like 2-4 but you want to break down all of the collagen and connective tissue left on the bones so a little longer is usually better. After you get to the point where its done, strain it through a fine mesh strainer. If you dont have a big one, strain large chunk through a colander and then do it again through a fine strainer. At this point i like to leave it as is because i will use it for a variety of cooking. If i salt it and season it then want to use it in something where it will be reduced, then it will be too salty so i leave it unseasoned. If you want to make a drinking broth I typically salt and add some acid to cut the richness of it. That can be vinegar or citrus, whatever you like. Taste and season until its balanced and delicious. If you want to remove the fat from the broth chill it completely and then just lift the fat cap off that will form on top. The fat will rise and solidify. Don't throw the fat away use it like butter in your cooking! It will be delicious and hold all of the nuanced flavors from your stock.

ykb12z

askculinary_train

How do you make bone broth? I’m specifically looking for pork/ beef broth. I’ve seen a few variations listed and want to understand all the steps and make sure I’ve covered all the bases. Can someone walk me through each / if each is necessary or nice to have? 1. Blanch the bones 2. Roast bones at 400-450 3. Add onions/ garlic to be roasted 4. Put bones / roasted vegetables / herbs in stock pot w water, slowly bring to boil (~30 min), then simmer for 6+ hours I’ve only made chicken broth before, and I throw the whole chicken in with some onions/ garlic/ herbs and some celery/ v carrots, take the chicken out after 1.5 hours and throw the bones back in and simmer for about 3-4 more hours. Nothing as long or involved I’ve seen for beef/ pork broth. Also, this is a very stupid question, but if I use marrow bones, I leave the marrow in tact right?

iusbgpb

iut5y8o

Yeah, sounds OK. Roasting will result in a broth that is a little bit darker and deeper in flavor. Keep the marrow intact.

Rather than tending a pot on the stove for 6-12 hours, the oven can work nicely for the simmer. Somewhere around 265F should keep it at a bare simmer. Then you can just leave it, even over night, and don’t have to worry about an open flame. Or a pressure cooker is the best way IMO. Gets it done in 90 minutes and sets up like jello in the fridge.

yvejp2

askculinary_train

Can i substitute red wine deglazing in a potroast with white wine vinegar? In this recipe: https://www.youtube.com/shorts/weJKXCEBfv4, he uses red wine to deglaze the pan after searing. Wondering if I can use white wine vinegar for this instead as it seems like he's doing it for acidity + getting all those bits off the bottom. I can't cook with red wine because red wine messes my stomach up pretty bad.

iwe5d0q

iwdyj1e

just deglaze with water or stock/broth. Vinegar will make it sour, wine when you cook the alcohol out has a nice savoury flavour, not a sour or vinegary one.

Yes, just dilute it a bit since vinegar is a lot more acidic.

yvejp2

askculinary_train

Can i substitute red wine deglazing in a potroast with white wine vinegar? In this recipe: https://www.youtube.com/shorts/weJKXCEBfv4, he uses red wine to deglaze the pan after searing. Wondering if I can use white wine vinegar for this instead as it seems like he's doing it for acidity + getting all those bits off the bottom. I can't cook with red wine because red wine messes my stomach up pretty bad.

iweax8b

iwdyj1e

Short answer is *maybe*, depending on what you’re going for. It will work, but will drastically change the flavor profile. Any time you see alcohol in a recipe, it’s going for a specific flavor. The alcohol pulls out compounds that wouldn’t be detected without it. Go read about alocohol soluble flavor compounds for more in depth info. It’s why vodka sauce is a thing in Italian cooking. The vodka lends no flavor, but brings alcohol which draws out those flavor compounds from the tomatoes. Wine does the same thing but also adds flavor.

Yes, just dilute it a bit since vinegar is a lot more acidic.

yvejp2

askculinary_train

Can i substitute red wine deglazing in a potroast with white wine vinegar? In this recipe: https://www.youtube.com/shorts/weJKXCEBfv4, he uses red wine to deglaze the pan after searing. Wondering if I can use white wine vinegar for this instead as it seems like he's doing it for acidity + getting all those bits off the bottom. I can't cook with red wine because red wine messes my stomach up pretty bad.

iwf71m2

iwdyj1e

I just use beef stock. We don't like the flavor wine has while cooking with it.

Yes, just dilute it a bit since vinegar is a lot more acidic.

64yg2y

asksciencefiction_train

[Star Wars Prequels] How does slavery make any sense, given intelligent humanoid 'droids capable of working nearly continuously in baking desert conditions without a need for food, clothing, sleep, or housing, and are so cheap and plentiful that an eight-year-old made one from junkyard scrap?

dg5y9kr

dg5xuy4

There are a lot of assumptions I think we should clear up first. For starters, slaves have only been shown on backwater planets like Tattooine, where people are poor unless they're crime lords. Second, droids are not super cheap. If they were, every person on Coruscant would have a personal droid. Rather, people rely on datapads for things like managing appointments, sending missives, and browsing the holonet. The fact that an 8 year old made a protocol droid out of spare parts is probably due mostly to the fact that he had to learn mechanical engineering and that he was the most powerful Force user in the history of the Galaxy. Thirdly, droids are not infallible. We see humans working on spaceship repair and other delicate tasks all the time. These are areas where you need the specialized knowledge of a human who's been doing this for years, not a programmer who studied it a bit so s/he could make a brain ship on time so the boss doesn't yell at them.

Droids do need sleep (Threepio in Star Wars). If they don't, they fall in to comas (Artoo in The Force Awakens). Droids also aren't cheap or easy to make, Anakin is just very gifted. Droids require maintenance and upkeep, or spare parts. They also need protection from the environment. People just need food, water, and shelter.

64yg2y

asksciencefiction_train

[Star Wars Prequels] How does slavery make any sense, given intelligent humanoid 'droids capable of working nearly continuously in baking desert conditions without a need for food, clothing, sleep, or housing, and are so cheap and plentiful that an eight-year-old made one from junkyard scrap?

dg613n7

dg5xuy4

The biggest advantage is that humans reproduce. If you buy a few droids, in 20 years, you have a few 20-year old droids. In 100 years, you have a few obsolete, broken-down piles of scrap. If you buy a few humans, in 20 years, you have at least one new generation of humans. In 100 years, you have as large a group of humans as you can keep. The spares get sold off to buy feed for the ones you keep. Or you can just make them grow or scavenge their own food.

Droids do need sleep (Threepio in Star Wars). If they don't, they fall in to comas (Artoo in The Force Awakens). Droids also aren't cheap or easy to make, Anakin is just very gifted. Droids require maintenance and upkeep, or spare parts. They also need protection from the environment. People just need food, water, and shelter.

64yg2y

asksciencefiction_train

[Star Wars Prequels] How does slavery make any sense, given intelligent humanoid 'droids capable of working nearly continuously in baking desert conditions without a need for food, clothing, sleep, or housing, and are so cheap and plentiful that an eight-year-old made one from junkyard scrap?

dg692t1

dg6747h

Well a lot of answers here but let me give some more insight. Droids require to be powered, not really an issue. Droids do need to be protected, their circuits need to be covered. Repairing a droid every day because it gets damaged isn't cheap. Some planets that are mostly desert makes sense for slaves over droids. Why? Moisture. Most droids don't have protection against the dust, that comes at a higher price and even harder to maintain. Droids regularly need baths to clean their circuits off from the dust and debris. This is expensive for a planet with little moisture as is. The baths then need to be filtered to prevent the dust forming clunks of debris for the next bath, that means you need an isolated room to keep the bath in to prevent dust from blowing into the room. This is getting more and more costly if you want quality droids working. Slaves? Food is cheap. Clothing is cheap compared to the metal shielding. Slaves are cheaper to own than droids on environmentally hostile planets. Then there is the status of it. Owning a slave is a status symbol in these parts, the more you have the wealthier you are. Who cares about owning a droid.. the droids don't care about who their owner is. They serve a function. A slave though, they know what they are and that there is nothing they can really do about it. Some slave owners don't have a choice because they cannot afford to move off world, can't afford quality droids, so slaves have to do. Some owners free the slaves if they no longer need them or if they are able to afford droids, or they end up paying the slaves a wage and allow them to purchase their freedom.

Look at the Droid army. Would you trust one of those base model battle droids with anything? While 3P0 was made from scrap, he's not exactly the most physically capable either. Basically in star wars, Droids suck unless you throw a lot of credits into r&d

xm94gb

asksciencefiction_train

[Six Million Dollar Man/Bionic Woman] How could Steve Austin and Jaime Sommers use their single bionic arms to pick up and even hurl things that sometimes weighed over a thousand pounds without crushing their spinal columns?

ipotybo

ipowv4o

This is an interesting question for several reasons one of them being that swinging an object that weighs that much should cause them to also go flying (they don't weigh enough to stay anchored to the earth properly when moving that much mass). The real answer must be that their arms are actually manipulating gravity and making the objects weigh less and the whole "bionic super strength" is just a cover up to trick the soviets! And obviously their spines and everything are fine because they're never actually lifting that much weight. They're making it weigh less but only for themselves.

Because we have the technology.

xm94gb

asksciencefiction_train

[Six Million Dollar Man/Bionic Woman] How could Steve Austin and Jaime Sommers use their single bionic arms to pick up and even hurl things that sometimes weighed over a thousand pounds without crushing their spinal columns?

ipopo8p

ipowv4o

In addition, the rest of their body is coated with a sub dermal admantium….wait…no, that was the Canadian guy with lots of hair. Never mind.

Because we have the technology.

xm94gb

asksciencefiction_train

[Six Million Dollar Man/Bionic Woman] How could Steve Austin and Jaime Sommers use their single bionic arms to pick up and even hurl things that sometimes weighed over a thousand pounds without crushing their spinal columns?

ipotybo

ipopo8p

This is an interesting question for several reasons one of them being that swinging an object that weighs that much should cause them to also go flying (they don't weigh enough to stay anchored to the earth properly when moving that much mass). The real answer must be that their arms are actually manipulating gravity and making the objects weigh less and the whole "bionic super strength" is just a cover up to trick the soviets! And obviously their spines and everything are fine because they're never actually lifting that much weight. They're making it weigh less but only for themselves.

In addition, the rest of their body is coated with a sub dermal admantium….wait…no, that was the Canadian guy with lots of hair. Never mind.

t0mch3

asksciencefiction_train

[Marvel What If] How was spoiled only child thor worthy of Mjølnir? And by having an infinite number of universes to draw from. Why couldn't the watcher find a version of thor that is more competent?

hyark16

hyarrbi

You only need to be worthy of Mjolnir if Odin has enchanted it. So in this universe, it seems that Odin never had cause to enchant it thus.

This version of Thor was never banished to Earth by Odin, like the main timeline version. As such, there was no worthiness enchantment on the hammer, it functioned just like any other magical weapon. The worthiness requirement was only added by Odin to teach Thor a lesson.

t0mch3

asksciencefiction_train

[Marvel What If] How was spoiled only child thor worthy of Mjølnir? And by having an infinite number of universes to draw from. Why couldn't the watcher find a version of thor that is more competent?

hybur2f

hyb7fuh

Party Thor isn't incompetent. When the chips are down, he's able to pull it together, use his commanding voice, and organize an entire planet full of rambunctious party guests to clean things up before his mother comes him. He even patches things up with Captain Marvel to the point where she's willing to help with his cover story. Party Thor is a natural ruler with the qualities of an Asgardian King. He's an excellent diplomat, an amazing warrior, and knows how to listen to his parents when it really matters.

In the MCU, Odin only placed the worthiness enchantment on Mjolnir when he banished Thor to Midgard. While Party Thor wasn't a terribly responsible prince, he hadn't jeopardized everything the way his counterpart had-- in fact, things between Asgard and Jotunheim had never been better in that timeline.

t0mch3

asksciencefiction_train

[Marvel What If] How was spoiled only child thor worthy of Mjølnir? And by having an infinite number of universes to draw from. Why couldn't the watcher find a version of thor that is more competent?

hybur2f

hybig3l

Party Thor isn't incompetent. When the chips are down, he's able to pull it together, use his commanding voice, and organize an entire planet full of rambunctious party guests to clean things up before his mother comes him. He even patches things up with Captain Marvel to the point where she's willing to help with his cover story. Party Thor is a natural ruler with the qualities of an Asgardian King. He's an excellent diplomat, an amazing warrior, and knows how to listen to his parents when it really matters.

It feels like your first question was already answered so I'll answer the other one. Ultron was taking over that pocket dimension. The watcher was pulling from what was at hand while using most of his power to just slow Ultron down.

4mwy3e

askculinary_train

What savoury dishes can you make using vanilla? My wife and I have a massive surplus of really high grade vanilla but want to use some for savoury dishes. What would you recommend?

d3z2od7

d3z4fcg

A little bit in your rice water can be quite nice.

http://www.seriouseats.com/2015/09/hey-chef-savory-uses-for-vanilla.html

4mwy3e

askculinary_train

What savoury dishes can you make using vanilla? My wife and I have a massive surplus of really high grade vanilla but want to use some for savoury dishes. What would you recommend?

d3zc5xz

d3z65mf

I know it's not a savory dish, but why not make tea? Or perfume! Soak the pods in a bottle of whisky too. Make cocktails too! For savory options, tortellini are amazing when you put some spice in them. Put some vanilla in the meat filling with some nutmeg, freshly grated parmesan, black pepper. The thing is that you won't use up the surplus with savory dishes because you can't put much in there. Make a spice blend, or various spice blends. I would do chili pepper, cardamom, black pepper and vanilla.

I love vanilla in lobster bisque.

4mwy3e

askculinary_train

What savoury dishes can you make using vanilla? My wife and I have a massive surplus of really high grade vanilla but want to use some for savoury dishes. What would you recommend?

d3zg6xi

d3zgh4r

I may be a bit late, but have you considered making vanilla essence? Either with vodka or rum. Just infuse the alcohol with your vanilla, place in sterile jar, wrap in a towel/leave in a dark cupboard for a few weeks (periodically shaking) and voila, authentic vanilla essence. For baking, cocktails, flavouring, etc.

vanilla parsnip cream; season with salt, not sugar (parsnip brings enough natural sweetness). Looks great on a plate

8qx1bi

asksciencefiction_train

[Harry Potter] Voldemort *hates* being called Tom Riddle, so has Dumbledore ever considered making his name and origin public knowledge to 1) Annoy him 2) Make him less scary by giving him a boring, pedestrian name and 3) undercut the "pureblood" thing by showing he had a Muggle dad?

e0n5ptq

e0mqp99

When Dumbledore reveals to the Weasleys that Voldemort was once named Tom Riddle at the end of Chamber of Secrets, he has this to say: > Very few people know that Lord Voldemort was once called Tom Riddle. I taught him myself, fifty years ago, at Hogwarts. He disappeared after leaving the school ... sank so deeply into the Dark Arts ... underwent so many dangerous, magical transformations, that when he resurfaced as Lord Voldemort, he was barely recognizable. Hardly anyone connected Lord Voldemort with the clever, handsome boy who was once Head Boy here. To me, this indicates that Voldemort's original name and identity is not so much a secret, and more so the result of the fear he perpetuates. Wizards and witches are so terrified of him that they do not even say his name, even fourteen years after he supposedly died (talking about OoTP here, when most still think he's dead). They do not want to understand him. In the minds of the everyday wizard, he is not a human being that was born like anyone else, he is a monster. They are willfully ignorant of his origins. And while you are right that Dumbledore making a big deal out of his origin to the media may have helped in the fight against Voldemort, it is not Dumbledore's style at all. Right or wrong, Dumbledore is all about keeping secrets and working behind the scenes to defeat Voldemort. His two closes confidants, Harry and Snape, are both given secrets that they aren't to tell each other. He also seems to be using this strategy in the upcoming Fantastic Beasts movie based on the trailer, with Dumbledore giving Newt a secret task to help defeat Grindelwald. I'm sure Dumbledore told people one-on-one about Voldemort's childhood, as he did with Harry. People like Order members or Hogwarts professors. In regards to the Muggle father thing, why would Voldemort's potential followers believe Dumbledore? At risk of sounding political, all Voldemort would have to do is declare "fake news." After all, most of the public didn't believe Dumbledore and Harry when they said Voldemort returned. EDIT: Just thought of another reason, related to my secrets argument. Dumbledore's whole strategy with the Horcruxes is based on the fact that Voldemort doesn't know that Dumbledore and Harry know. Obviously Voldemort is aware that Dumbledore knows he was born Tom Riddle and was raised in an orphanage. He doesn't know that Dumbledore knows about his Muggle father or anything else about his origin. If Dumbledore were to let on how much he knew, Voldemort would become much more protective of his Horcruxes. There is a weakness to this idea though, as Voldemort talks to Harry about having a Muggle father in the graveyard in Goblet of Fire. However, Voldemort was planning on killing Harry, so he wasn't expecting the knowledge to get out.

Yes, but what good would it have done? Show that any random half-blood kid can become a psychopathic terrorist? Wizards haven't proven themselves to be the smartest nor the most capable of people. They'll always get something wrong. Or their hubris might get the best of them. Tell them the scary guy that killed for fun was a half-blood orphan and they'll think they can take on the guy with a small brigade. Besides, it didn't seem that Dumbledore and the rest of the British wizarding world got along well. Sure, he was smart. He could rally many behind him, but he wasn't an amazing leader (in fact, it seemed to be a flaw of his -- he could only guide, but never be supreme in power or wisdom). To make it worse, Riddle would've doubled his army and efforts. The whole thing would've been a clusterfuck, which is the last thing anyone needed at the time.

8qx1bi

asksciencefiction_train

[Harry Potter] Voldemort *hates* being called Tom Riddle, so has Dumbledore ever considered making his name and origin public knowledge to 1) Annoy him 2) Make him less scary by giving him a boring, pedestrian name and 3) undercut the "pureblood" thing by showing he had a Muggle dad?

e0muflo

e0n5ptq

Dumbledore isn't actually that influential outside of Hogwarts and the Order of the Phoenix. His title of Supreme Mugwump must have been mostly ceremonial if it could be revoked for contradicting the Ministry of Magic, and the Pureblood families consider him a blood traitor and only tolerate Hogwarts because of Slytherin house. Cornelius Fudge wasn't even a particularly shrewd or well-liked Minister of Magic, and yet he had enough influence to trash Dumbledore's reputation.

When Dumbledore reveals to the Weasleys that Voldemort was once named Tom Riddle at the end of Chamber of Secrets, he has this to say: > Very few people know that Lord Voldemort was once called Tom Riddle. I taught him myself, fifty years ago, at Hogwarts. He disappeared after leaving the school ... sank so deeply into the Dark Arts ... underwent so many dangerous, magical transformations, that when he resurfaced as Lord Voldemort, he was barely recognizable. Hardly anyone connected Lord Voldemort with the clever, handsome boy who was once Head Boy here. To me, this indicates that Voldemort's original name and identity is not so much a secret, and more so the result of the fear he perpetuates. Wizards and witches are so terrified of him that they do not even say his name, even fourteen years after he supposedly died (talking about OoTP here, when most still think he's dead). They do not want to understand him. In the minds of the everyday wizard, he is not a human being that was born like anyone else, he is a monster. They are willfully ignorant of his origins. And while you are right that Dumbledore making a big deal out of his origin to the media may have helped in the fight against Voldemort, it is not Dumbledore's style at all. Right or wrong, Dumbledore is all about keeping secrets and working behind the scenes to defeat Voldemort. His two closes confidants, Harry and Snape, are both given secrets that they aren't to tell each other. He also seems to be using this strategy in the upcoming Fantastic Beasts movie based on the trailer, with Dumbledore giving Newt a secret task to help defeat Grindelwald. I'm sure Dumbledore told people one-on-one about Voldemort's childhood, as he did with Harry. People like Order members or Hogwarts professors. In regards to the Muggle father thing, why would Voldemort's potential followers believe Dumbledore? At risk of sounding political, all Voldemort would have to do is declare "fake news." After all, most of the public didn't believe Dumbledore and Harry when they said Voldemort returned. EDIT: Just thought of another reason, related to my secrets argument. Dumbledore's whole strategy with the Horcruxes is based on the fact that Voldemort doesn't know that Dumbledore and Harry know. Obviously Voldemort is aware that Dumbledore knows he was born Tom Riddle and was raised in an orphanage. He doesn't know that Dumbledore knows about his Muggle father or anything else about his origin. If Dumbledore were to let on how much he knew, Voldemort would become much more protective of his Horcruxes. There is a weakness to this idea though, as Voldemort talks to Harry about having a Muggle father in the graveyard in Goblet of Fire. However, Voldemort was planning on killing Harry, so he wasn't expecting the knowledge to get out.

8qx1bi

asksciencefiction_train

[Harry Potter] Voldemort *hates* being called Tom Riddle, so has Dumbledore ever considered making his name and origin public knowledge to 1) Annoy him 2) Make him less scary by giving him a boring, pedestrian name and 3) undercut the "pureblood" thing by showing he had a Muggle dad?

e0n5ptq

e0mr1qq

When Dumbledore reveals to the Weasleys that Voldemort was once named Tom Riddle at the end of Chamber of Secrets, he has this to say: > Very few people know that Lord Voldemort was once called Tom Riddle. I taught him myself, fifty years ago, at Hogwarts. He disappeared after leaving the school ... sank so deeply into the Dark Arts ... underwent so many dangerous, magical transformations, that when he resurfaced as Lord Voldemort, he was barely recognizable. Hardly anyone connected Lord Voldemort with the clever, handsome boy who was once Head Boy here. To me, this indicates that Voldemort's original name and identity is not so much a secret, and more so the result of the fear he perpetuates. Wizards and witches are so terrified of him that they do not even say his name, even fourteen years after he supposedly died (talking about OoTP here, when most still think he's dead). They do not want to understand him. In the minds of the everyday wizard, he is not a human being that was born like anyone else, he is a monster. They are willfully ignorant of his origins. And while you are right that Dumbledore making a big deal out of his origin to the media may have helped in the fight against Voldemort, it is not Dumbledore's style at all. Right or wrong, Dumbledore is all about keeping secrets and working behind the scenes to defeat Voldemort. His two closes confidants, Harry and Snape, are both given secrets that they aren't to tell each other. He also seems to be using this strategy in the upcoming Fantastic Beasts movie based on the trailer, with Dumbledore giving Newt a secret task to help defeat Grindelwald. I'm sure Dumbledore told people one-on-one about Voldemort's childhood, as he did with Harry. People like Order members or Hogwarts professors. In regards to the Muggle father thing, why would Voldemort's potential followers believe Dumbledore? At risk of sounding political, all Voldemort would have to do is declare "fake news." After all, most of the public didn't believe Dumbledore and Harry when they said Voldemort returned. EDIT: Just thought of another reason, related to my secrets argument. Dumbledore's whole strategy with the Horcruxes is based on the fact that Voldemort doesn't know that Dumbledore and Harry know. Obviously Voldemort is aware that Dumbledore knows he was born Tom Riddle and was raised in an orphanage. He doesn't know that Dumbledore knows about his Muggle father or anything else about his origin. If Dumbledore were to let on how much he knew, Voldemort would become much more protective of his Horcruxes. There is a weakness to this idea though, as Voldemort talks to Harry about having a Muggle father in the graveyard in Goblet of Fire. However, Voldemort was planning on killing Harry, so he wasn't expecting the knowledge to get out.

I'm fairly sure telling **the entire wizarding world** that you can **become immortal by murdering people** would have fairly severe consequences down the line. When he was a kid, Tom, who was considered a model and brilliant student, was nearly shot down by Slughorn (the guy who collects people and a Tom fanboy) when asking about horcruxes. The knowledge is very rare and very guarded, for damn good reason. I mean seriously, they say Harry, a half-blood with a muggleborn and blood traitor best friend, speaks Parseltongue and immediately assumed he's the one attacking muggleborns because..... fuck him, amirite? They wouldn't even finish *listening* to Dumbledore's explanation before headcapping their neighbors and throwing themselves off cliffs to see if it worked. They are *that* stupid. Not to mention you permanently fuck up your afterlife by doing it. It doesn't matter whether you're a good person (aside from one murder) or wizard hitler, you are never, ever, ever going to be able to move on if you make a horcrux. That's temporary amusement for a permanent suffering-in-a-train-station afterlife. In a hundred trillion years you're going to be thinking to yourself "wow, all this torture really makes me wish I could go back and not murder that hobo, oh well, I'm fucked forever!" Wizards are stupid enough to make that trade, easily, immediately! Having everyone die under Voldemort is, frankly, a price worth paying if they don't **suffer for all eternity**.

47cq0f

askculinary_train

What are the worst thing that can happen if I put ends of carrots, the end of garlic, and the celery head in a dish? Can you get sick? Or is this more of a preference thing? In common ingredients, are there any MUST AVOID mistakes? Any "do your best to avoid" adding a part of an ingredient? I know this is a generic question, but I think I conveyed my worry.

d0bxox7

d0byqiz

None that I can think of. Vegetable "end bits" are usually omitted from dishes because of appearance, but are often used in stocks to be less wasteful. Their flavor is, as far as my palate can tell, pretty much the same. The problem you run into with adding them directly to dishes rather than extracting flavor through stock is texture. Some end parts can be pretty tough

We keep a zip lock bag in the freezer. Ends go in there and then are used in stock and broth.

47cq0f

askculinary_train

What are the worst thing that can happen if I put ends of carrots, the end of garlic, and the celery head in a dish? Can you get sick? Or is this more of a preference thing? In common ingredients, are there any MUST AVOID mistakes? Any "do your best to avoid" adding a part of an ingredient? I know this is a generic question, but I think I conveyed my worry.

d0c3qg2

d0c9csw

Wash them off and put them in stock!

My favorite vegetable part that is usually destined for the stock pot or the compost is leek tops! Sliced fairly thinly crosswise and sauteed, they are delicious and tender. Even leathery old leaves turn succulent. There is no reason to waste half the plant like most people do! Chard, kale, and collard stems/ribs are also delish. I remove the thick stem when prepping the greens and dice it finely, then add to my recipe a minute or two before I'd add the leaves. Beet greens are my #1 favorite hearty green and it kills me to see people throw them away. I made an amazing vegan saag "paneer" with two bunches of beet tops, the usual spices, and pureed butternut squash to make it creamy. I used fried tofu in place of paneer. I don't mind sprouted garlic in theory, but sometimes it makes me burp a lot, and those burps taste oddly fishy. Like others said, avoid poisonous potato sprouts and rhubarb leaves, wash everything well, and eat all parts of the vegetable you want.

47cq0f

askculinary_train

What are the worst thing that can happen if I put ends of carrots, the end of garlic, and the celery head in a dish? Can you get sick? Or is this more of a preference thing? In common ingredients, are there any MUST AVOID mistakes? Any "do your best to avoid" adding a part of an ingredient? I know this is a generic question, but I think I conveyed my worry.

d0c8azk

d0c3qg2

My grandmother taught me to put the tough end piece of the celery in soup, then remove it at the end, like a bay leaf.

Wash them off and put them in stock!

2y8r8q

askculinary_train

What cuts of meat can I buy if I want to add extra collagen to my stews/soups/etc? Basically, I want to take my stews to the next level but I don't really know how to cook with especially bony cuts of food other than oxtail. Are you supposed to brown these or just throw them in? Is it possible to overcook the joints so the collagen doesn't release? I live down the street from a grocery store that is always well stocked with items like cow feet/knuckles/necks (and the same for pork and chicken) so the options are limitless.

cp7et8w

cp7g99l

As to how to cook the beef/pork bones. Roasting till they reach a deep golden brown is the way to go and offers the best flavour. With practice you can roast them till just before burnt to get as much out of them as possible. You can add the veg too, and tomato paste for more depth if you want, but is not specifically necessary. Chicken bones can be roasted if you want for a darker stock, but dont have to be. The collagen will not break down too much or at all as the roasting portion shouldn't take too much time, high heat for a short period of time. Collagen needs a low and slow approach and takes a lot longer to really break down so dont worry too much about that. And a cut not mentioned yet is a split pigs head, often used in ramen broth to add body. Lots of collagen there. If you can, get the butcher to cut it on the saw into smaller chunks so it fits in your pot, and increases the surface area.

you don;t want to add collagen, but gelatin. Collagen makes meat tough, but it breaks down to gelatin after a long simmer. And gelatin thickens and gives the broth sticky mouth feel. Things that are rich in collagen are tough cuts of meat(muscles that move a lot), bones, cartilages, and so on So add chicken feet, pork bones, beef bones, neck bones, knuckle bones, etc

2y8r8q

askculinary_train

What cuts of meat can I buy if I want to add extra collagen to my stews/soups/etc? Basically, I want to take my stews to the next level but I don't really know how to cook with especially bony cuts of food other than oxtail. Are you supposed to brown these or just throw them in? Is it possible to overcook the joints so the collagen doesn't release? I live down the street from a grocery store that is always well stocked with items like cow feet/knuckles/necks (and the same for pork and chicken) so the options are limitless.

cp7g99l

cp7b3ga

you don;t want to add collagen, but gelatin. Collagen makes meat tough, but it breaks down to gelatin after a long simmer. And gelatin thickens and gives the broth sticky mouth feel. Things that are rich in collagen are tough cuts of meat(muscles that move a lot), bones, cartilages, and so on So add chicken feet, pork bones, beef bones, neck bones, knuckle bones, etc

You can also just add powdered gelatin. That's what collagen breaks down to.

2y8r8q

askculinary_train

What cuts of meat can I buy if I want to add extra collagen to my stews/soups/etc? Basically, I want to take my stews to the next level but I don't really know how to cook with especially bony cuts of food other than oxtail. Are you supposed to brown these or just throw them in? Is it possible to overcook the joints so the collagen doesn't release? I live down the street from a grocery store that is always well stocked with items like cow feet/knuckles/necks (and the same for pork and chicken) so the options are limitless.

cp7et8w

cp7b3ga

As to how to cook the beef/pork bones. Roasting till they reach a deep golden brown is the way to go and offers the best flavour. With practice you can roast them till just before burnt to get as much out of them as possible. You can add the veg too, and tomato paste for more depth if you want, but is not specifically necessary. Chicken bones can be roasted if you want for a darker stock, but dont have to be. The collagen will not break down too much or at all as the roasting portion shouldn't take too much time, high heat for a short period of time. Collagen needs a low and slow approach and takes a lot longer to really break down so dont worry too much about that. And a cut not mentioned yet is a split pigs head, often used in ramen broth to add body. Lots of collagen there. If you can, get the butcher to cut it on the saw into smaller chunks so it fits in your pot, and increases the surface area.

You can also just add powdered gelatin. That's what collagen breaks down to.

qzy35b

asksciencefiction_train

[Veggietales] In the Veggietales Universe, what sort of vegetable is Jesus? Do the other vegetables of that type feel like they were made closer in God's image?

hlpiila

hlp7x6a

A lot of good answers here but I feel like they’re dancing around the most obvious point: the stories depicted by the veggies are re-enactments IN UNIVERSE. When Larry plays King David he isn’t literally the reincarnation of King David, he’s playing a character. The real answer to your question is, if there were a Veggietales version of the new testament, Jesus would be played by whichever member of the cast would fit best.

So I don't have much familiarity with Veggietales (having grown up in a secular-interfaith family and having as an adult drifted closer to Judaism) but in the process of considering this question when you asked about it in modmail I did some googling and discovered that there are at least two instances of the human form being depicted in Veggietales: Buzzsaw Louie, a doll from *The Toy That Saved Christmas*; and Hope, a figurine of an angel that apparently serves as the easter equivalent of the Ghosts of Christmas Past, Present, and Yet To Come, from *An Easter Carol.* So I would propose that Jesus, in the context of Veggietales, would appear not as a vegetable but as a human.

qzy35b

asksciencefiction_train

[Veggietales] In the Veggietales Universe, what sort of vegetable is Jesus? Do the other vegetables of that type feel like they were made closer in God's image?

hlpiila

hlpfbol

A lot of good answers here but I feel like they’re dancing around the most obvious point: the stories depicted by the veggies are re-enactments IN UNIVERSE. When Larry plays King David he isn’t literally the reincarnation of King David, he’s playing a character. The real answer to your question is, if there were a Veggietales version of the new testament, Jesus would be played by whichever member of the cast would fit best.

Jesus is human, but the Veggietales think that he is a combination of all vegetables -- broccoli hair, tomato cheeks, carrot arms, and potato eyes. It's the only way to explain their complete lack of vegetable racism.

qzy35b

asksciencefiction_train

[Veggietales] In the Veggietales Universe, what sort of vegetable is Jesus? Do the other vegetables of that type feel like they were made closer in God's image?

hlpiila

hlpfk63

A lot of good answers here but I feel like they’re dancing around the most obvious point: the stories depicted by the veggies are re-enactments IN UNIVERSE. When Larry plays King David he isn’t literally the reincarnation of King David, he’s playing a character. The real answer to your question is, if there were a Veggietales version of the new testament, Jesus would be played by whichever member of the cast would fit best.

They have water buffaloes and baby kangaroos, so presumably they are aware they are just talking vegetables who worship God, and Jesus, who is Jesus and not a vegetable version in some kind of alternate vegetable universe- that would create an alternative God, which would be blasphemy, so yeah … they have to be aware they are vegetables worshiping a non-vegetable supreme being. I can see them being fine with this, as the Hebrews sacrificed creatures made of meat and not vegetables (see Cain & Abel).

z3m2e4

legaladvice_train

NY. Landlord evicting in middle of lease because of permit issue with town. Long Island, suffolk county-House was built 25 years ago, and divided into main (upstairs) and accessory apartment (downstairs, me.) Upstairs are the tenants that lived downstairs shortly after build until I moved in August 2006, and I have had leases every year since (current lease ends 6/30/2023.) Landlord has sent eviction notice that simply states notice to vacate without details. Landlord states that the builder of the house (landlord's friend, of course) lied on the application, or there was a miscommunication with the permit department of the town. Town laws for accessory apartment (Town of Huntington, if that matters) are limited to 650 sq. ft. Apartment is and always has been 1037 sq. ft. not including closets or bathroom. 2 bedrooms, 1 bath, large living/dining/kitchen area. Walling off a bedroom will still be over the allowed limit. Landlord states town is forcing them to remove apartment (essentially remove kitchen and re-create stair access between 1st and 2nd floors) and evict both upstairs and downstairs tenants. I don't know if they have a lease upstairs, but I definitely do. What are my legal options here, and if I need to consult an attorney, please let me know which type of attorney specialization needs to be contacted. Thank you for your time!

ixmsxch

ixmkx2k

Consult an attorney who specializes in landlord /tenant issues. You may be entitled to return of part/all of your rent if the domicile is not legal. If a domicile is not legal/approved then a landlord can't legally accept rent.

For an apartment situation such as this it would be wise to at least get a 30 min consult(if not longer) with an attorney specializing in tenant/landlord law. This is a very complicated scenario since you’ve been there 16 years paying for a 1000sqft apartment that per city code/permitting should have only been 650sqft. From there they should be able to advise further if this is a situation where you can offer your landlord a “cash for keys” alternative, go to court over an eviction notice or another alternative entirely.

z3m2e4

legaladvice_train

NY. Landlord evicting in middle of lease because of permit issue with town. Long Island, suffolk county-House was built 25 years ago, and divided into main (upstairs) and accessory apartment (downstairs, me.) Upstairs are the tenants that lived downstairs shortly after build until I moved in August 2006, and I have had leases every year since (current lease ends 6/30/2023.) Landlord has sent eviction notice that simply states notice to vacate without details. Landlord states that the builder of the house (landlord's friend, of course) lied on the application, or there was a miscommunication with the permit department of the town. Town laws for accessory apartment (Town of Huntington, if that matters) are limited to 650 sq. ft. Apartment is and always has been 1037 sq. ft. not including closets or bathroom. 2 bedrooms, 1 bath, large living/dining/kitchen area. Walling off a bedroom will still be over the allowed limit. Landlord states town is forcing them to remove apartment (essentially remove kitchen and re-create stair access between 1st and 2nd floors) and evict both upstairs and downstairs tenants. I don't know if they have a lease upstairs, but I definitely do. What are my legal options here, and if I need to consult an attorney, please let me know which type of attorney specialization needs to be contacted. Thank you for your time!

ixmsxch

ixmalgl

Consult an attorney who specializes in landlord /tenant issues. You may be entitled to return of part/all of your rent if the domicile is not legal. If a domicile is not legal/approved then a landlord can't legally accept rent.

Search "cash for keys" here in this community to see what previous posters have advised those in similar situations.

z3m2e4

legaladvice_train

NY. Landlord evicting in middle of lease because of permit issue with town. Long Island, suffolk county-House was built 25 years ago, and divided into main (upstairs) and accessory apartment (downstairs, me.) Upstairs are the tenants that lived downstairs shortly after build until I moved in August 2006, and I have had leases every year since (current lease ends 6/30/2023.) Landlord has sent eviction notice that simply states notice to vacate without details. Landlord states that the builder of the house (landlord's friend, of course) lied on the application, or there was a miscommunication with the permit department of the town. Town laws for accessory apartment (Town of Huntington, if that matters) are limited to 650 sq. ft. Apartment is and always has been 1037 sq. ft. not including closets or bathroom. 2 bedrooms, 1 bath, large living/dining/kitchen area. Walling off a bedroom will still be over the allowed limit. Landlord states town is forcing them to remove apartment (essentially remove kitchen and re-create stair access between 1st and 2nd floors) and evict both upstairs and downstairs tenants. I don't know if they have a lease upstairs, but I definitely do. What are my legal options here, and if I need to consult an attorney, please let me know which type of attorney specialization needs to be contacted. Thank you for your time!

ixmkx2k

ixmalgl

For an apartment situation such as this it would be wise to at least get a 30 min consult(if not longer) with an attorney specializing in tenant/landlord law. This is a very complicated scenario since you’ve been there 16 years paying for a 1000sqft apartment that per city code/permitting should have only been 650sqft. From there they should be able to advise further if this is a situation where you can offer your landlord a “cash for keys” alternative, go to court over an eviction notice or another alternative entirely.

Search "cash for keys" here in this community to see what previous posters have advised those in similar situations.

q9aqth

asksciencefiction_train

[James Bond] Do the M in the Brosnan universe and the M of the Craig Universe just both happen to look exactly like Dame Judi Dench? Or are these two characters the same person? I just can't figure out any way that Die Another Day could be canon with Casino Royale. Let alone if we go back to *Goldeneye*. These are just two separate timelines with equivalent people becoming M, right?

hgvfpqe

hguudxv

I think of the Bond universe as being a bit like the Simpsons universe. It's a "flexible reality" which is how the family can be unable to afford a $750 operation for their dog one week but taking a family vacation to Brazil the next, and how Lisa was born on the same day Homer won a free burger because of Krusty Burger's 1984 olympics promotion and yet is still 8 years old in 2021. Hence how Roger Moore lays flowers at Tracey Bond's grave and Felix Leiter says that Timothy Dalton's Bond "was married once". Or how the Aston Martin Daniel Craig wins in a game of poker in Casino Royale also has a Goldfinger-style ejector seat in Skyfall or machine guns in No Time to Die.

Two separate timelines with an identical M is the simplest explanation. The theory that Bond is a codename (with the most recent Bonds being brainwashed from birth, or Treadstone style, or even having their lives engineered by MI6 [Google the plot of the Justice League Unlimited episode ‘Epilogue’] to create the perfect agents) is more fun, although somewhat full of minor plot holes. The most fun option is that James Bond is some sort of elemental force of nature; the God of Espionage and Seduction, the same way Thor is the God of Thunder, and he’s constantly reincarnating in a strange sort of giant time loop, which is why DenchM goes from BrosnanBond to CraigBond, but when FiennesM takes over, his rebuilt office is directly modelled on the old Bernard Lee office from the 1960s, complete with a new secretary Moneypenny for Bond to flirt with.

q9aqth

asksciencefiction_train

[James Bond] Do the M in the Brosnan universe and the M of the Craig Universe just both happen to look exactly like Dame Judi Dench? Or are these two characters the same person? I just can't figure out any way that Die Another Day could be canon with Casino Royale. Let alone if we go back to *Goldeneye*. These are just two separate timelines with equivalent people becoming M, right?

hgvfpqe

hgv1fze

I think of the Bond universe as being a bit like the Simpsons universe. It's a "flexible reality" which is how the family can be unable to afford a $750 operation for their dog one week but taking a family vacation to Brazil the next, and how Lisa was born on the same day Homer won a free burger because of Krusty Burger's 1984 olympics promotion and yet is still 8 years old in 2021. Hence how Roger Moore lays flowers at Tracey Bond's grave and Felix Leiter says that Timothy Dalton's Bond "was married once". Or how the Aston Martin Daniel Craig wins in a game of poker in Casino Royale also has a Goldfinger-style ejector seat in Skyfall or machine guns in No Time to Die.

Fun fact, in the League of Extraordinary Gentlemen stories, that female M is revealed to be Emma Peel, Britain's... I think second? Yeah, sure, second. Second-most famous superspy.

q9aqth

asksciencefiction_train

[James Bond] Do the M in the Brosnan universe and the M of the Craig Universe just both happen to look exactly like Dame Judi Dench? Or are these two characters the same person? I just can't figure out any way that Die Another Day could be canon with Casino Royale. Let alone if we go back to *Goldeneye*. These are just two separate timelines with equivalent people becoming M, right?

hgxir43

hgycdp4

No other Bond movies are canon to Craig's. None of them. Anyone who tells you differently is trying to push a fan theory. Judi Dench plays two different M's in two different universes.

They are different characters, or different versions of the same character from different continuities. All the pre-Craig EON movies sort of take place in one sliding timeline, and then the Craig movies are their own self-contained timeline.

rrmv4e

asksciencefiction_train

[The Matrix] How did Cypher get in contact with Agent Smith to arrange a meeting?. This isn't a question about how Cypher got into The Matrix because that has been asked and answered several times before. Rather the question is how he managed to contact Smith and arrange the dinner with him?. Did he just jack himself into the matrix and simply waited for an agent to arrive and say "Hey I want to betray the rebels" ? Did he have to get their attention by doing "impossible" things that would threaten the system?. Or maybe was he somehow communicating his intent to the agents before the meeting?

hqh9wo9

hqhdo9h

He had access to a keyboard on board the ship that was connected to the Matrix. It would have been easy to watch the code for an instance of Smith, and just type him a note.

I just rewatched this and never noticed this before - there's a scene right after Neo leaves the Matrix, where he walks up behind Cypher and Cypher turns and sees him and is super startled! Then theu talk about how the Matrix code is too complicated to visualize on the moniters like the training room, but after awhile you don't even see it anymore. Then he shares the hooch with him. So basically presumably Neo walked in on Cypher contacting the agents, then Cypher confirmed that Neo cannot actually read that code still.

rrmv4e

asksciencefiction_train

[The Matrix] How did Cypher get in contact with Agent Smith to arrange a meeting?. This isn't a question about how Cypher got into The Matrix because that has been asked and answered several times before. Rather the question is how he managed to contact Smith and arrange the dinner with him?. Did he just jack himself into the matrix and simply waited for an agent to arrive and say "Hey I want to betray the rebels" ? Did he have to get their attention by doing "impossible" things that would threaten the system?. Or maybe was he somehow communicating his intent to the agents before the meeting?

hqjlesr

hqjp1i0

Keep in mind that Agents aren't "in the matrix" they are a program running alongside the matrix. Cipher was also an expert programmer , I imagine it would have been really easy for him to figure out how to communicate with Agents.

I just write it off by saying that he was a master programmer/hacker before he was freed and that's how he was able to contact the machines without his crew or anyone in Zion finding out

rrmv4e

asksciencefiction_train

[The Matrix] How did Cypher get in contact with Agent Smith to arrange a meeting?. This isn't a question about how Cypher got into The Matrix because that has been asked and answered several times before. Rather the question is how he managed to contact Smith and arrange the dinner with him?. Did he just jack himself into the matrix and simply waited for an agent to arrive and say "Hey I want to betray the rebels" ? Did he have to get their attention by doing "impossible" things that would threaten the system?. Or maybe was he somehow communicating his intent to the agents before the meeting?

hqk2twh

hqjlesr

He gets a phone call in the matrix. "We are trying to reach about your car's extended warranty." When he calls them back, it's agent Smith. They called HIM.

Keep in mind that Agents aren't "in the matrix" they are a program running alongside the matrix. Cipher was also an expert programmer , I imagine it would have been really easy for him to figure out how to communicate with Agents.

vhiwyl

askculinary_train

What are some good resources for a beginner who wants to get more familiar with Middle Eastern cuisine and cooking techniques? Over the past year or so, I spent a lot of time learning how to cook Indian dishes and found a website from Swasthi Skreekanth (indianhealthyrecipes.com) *super* helpful in learning what spices to use, what steps to take when making curries/biryanis/etc and how long to spend on each step. I was wondering if there are any similar resources out there for Middle Eastern cuisine that are geared towards people who aren't native to the ME or familiar with ME cooking.

id84q46

id7mqe4

Apologizing in advance for not providing any resources, but if you’re having trouble finding good resource or getting serious answers, it might be because “The Middle East” is a pretty ethnocentric term that encompasses a ton of very different cultures and cuisines. It’s kinda like “Asian food”. You might be better served by trying to learn more about a specific cuisine from a country or culture in that region, like Persian food, Lebanese food, etc.

Middle eats YouTube channel

vhiwyl

askculinary_train

What are some good resources for a beginner who wants to get more familiar with Middle Eastern cuisine and cooking techniques? Over the past year or so, I spent a lot of time learning how to cook Indian dishes and found a website from Swasthi Skreekanth (indianhealthyrecipes.com) *super* helpful in learning what spices to use, what steps to take when making curries/biryanis/etc and how long to spend on each step. I was wondering if there are any similar resources out there for Middle Eastern cuisine that are geared towards people who aren't native to the ME or familiar with ME cooking.

id84q46

id7oy5e

Apologizing in advance for not providing any resources, but if you’re having trouble finding good resource or getting serious answers, it might be because “The Middle East” is a pretty ethnocentric term that encompasses a ton of very different cultures and cuisines. It’s kinda like “Asian food”. You might be better served by trying to learn more about a specific cuisine from a country or culture in that region, like Persian food, Lebanese food, etc.

If Eastern Mediterranean counts as Middle Eastern cuisine, Jerusalem by Yotam Ottolenghi is pretty great. He talks a lot more about why certain ingredients are used and what might be substituted than other cookbooks might, and there's good discussion about technique, if not particularly in depth. The recipes aren't difficult, either. It's probably not exactly what you're looking for but a step in the right direction.

vhiwyl

askculinary_train

What are some good resources for a beginner who wants to get more familiar with Middle Eastern cuisine and cooking techniques? Over the past year or so, I spent a lot of time learning how to cook Indian dishes and found a website from Swasthi Skreekanth (indianhealthyrecipes.com) *super* helpful in learning what spices to use, what steps to take when making curries/biryanis/etc and how long to spend on each step. I was wondering if there are any similar resources out there for Middle Eastern cuisine that are geared towards people who aren't native to the ME or familiar with ME cooking.

id84q46

id84ick

Apologizing in advance for not providing any resources, but if you’re having trouble finding good resource or getting serious answers, it might be because “The Middle East” is a pretty ethnocentric term that encompasses a ton of very different cultures and cuisines. It’s kinda like “Asian food”. You might be better served by trying to learn more about a specific cuisine from a country or culture in that region, like Persian food, Lebanese food, etc.

Middle Eats on YouTube does a ton of home-cooking style recipes, generally very accurate to my experiences with Egyptian and Palestinian food. I don’t think his Moroccan/Tunisian recipes are quite as accurate, though that doesn’t really count as middle eastern.

qhu3ke

askculinary_train

What are these two things on this kitchen multitool used for? https://imgur.com/a/QoCiqhl I found what appears to be a kitchen multitool at Goodwill. It has tongs, a knife, a cheese grater, a corkscrew, bottle opener, and two other things (labeled A and B) that I don't know the purpose of. What are the purpose of those two things?

hif5j27

hif5589

That actually may be a cocktail multi tool, A may be intended for stirring, that top bit is for reaming and B is for use as a strainer.

I don't know, but that things not exactly a cheese grater it's a zester.

qhu3ke

askculinary_train

What are these two things on this kitchen multitool used for? https://imgur.com/a/QoCiqhl I found what appears to be a kitchen multitool at Goodwill. It has tongs, a knife, a cheese grater, a corkscrew, bottle opener, and two other things (labeled A and B) that I don't know the purpose of. What are the purpose of those two things?

hif5j27

hif3twq

That actually may be a cocktail multi tool, A may be intended for stirring, that top bit is for reaming and B is for use as a strainer.

~~A appears to be a butter knife/spreader/spatula. B might be a herb stripper.~~ See here, it's cocktail multitool

qhu3ke

askculinary_train

What are these two things on this kitchen multitool used for? https://imgur.com/a/QoCiqhl I found what appears to be a kitchen multitool at Goodwill. It has tongs, a knife, a cheese grater, a corkscrew, bottle opener, and two other things (labeled A and B) that I don't know the purpose of. What are the purpose of those two things?

hif3twq

hif5589

~~A appears to be a butter knife/spreader/spatula. B might be a herb stripper.~~ See here, it's cocktail multitool

I don't know, but that things not exactly a cheese grater it's a zester.

jlso86

askculinary_train

Why does beef that has been simmered for hours taste better as leftovers? I’ve noticed that whenever I make a dish that is basically beef simmered for multiple hours, it always tastes better the next day. Examples of this have been phở (which is beef bone broth and brisket) and ragù pasta sauces (usually I use chuck). Why does this happen? Does something happen to the food when it sits in the fridge? Note that for both of these examples, I store the noodles separately from the broth/sauce, so it’s not like the flavor gets a chance to seep into the noodles. Maybe it’s just a mental thing, but I’ve also noticed that this does *not* happen for non-beef dishes - for example my chicken phở and carnitas taste pretty much the same (or slightly worse) the next day. It also only applies to beef that has been simmered - stir fry dishes taste the same to me as leftovers. Is there a reason why I think specifically only slow-cooked beef (and not anything else) has this effect?

gaqu5kd

gaqwejx

Because you’ve been smelling and maybe tasting it for hours already. Your senses are dulled to the flavours, they’re fresh to taste it fully the next day,

Refrigeration allows for all of the various flavours in a dish to migrate into the cooling protein and starches. The collagen that broke down into gelatine during cooking cools around the meat solids. As this happens, the various flavour compounds get trapped. With ground meat this is amplified even more because there's even more surface area which helps flavour compounds to disperse. The same goes for starches. As it cools down, the starch goes through a process called retrogradation and the molecules begin to rearrange and realign themselves into a crystalline structure again. As it does, same deal, flavour compounds from the surrounding sauce are trapped inside the structure.

jlso86

askculinary_train

Why does beef that has been simmered for hours taste better as leftovers? I’ve noticed that whenever I make a dish that is basically beef simmered for multiple hours, it always tastes better the next day. Examples of this have been phở (which is beef bone broth and brisket) and ragù pasta sauces (usually I use chuck). Why does this happen? Does something happen to the food when it sits in the fridge? Note that for both of these examples, I store the noodles separately from the broth/sauce, so it’s not like the flavor gets a chance to seep into the noodles. Maybe it’s just a mental thing, but I’ve also noticed that this does *not* happen for non-beef dishes - for example my chicken phở and carnitas taste pretty much the same (or slightly worse) the next day. It also only applies to beef that has been simmered - stir fry dishes taste the same to me as leftovers. Is there a reason why I think specifically only slow-cooked beef (and not anything else) has this effect?

gaqwejx

gaqukih

Refrigeration allows for all of the various flavours in a dish to migrate into the cooling protein and starches. The collagen that broke down into gelatine during cooking cools around the meat solids. As this happens, the various flavour compounds get trapped. With ground meat this is amplified even more because there's even more surface area which helps flavour compounds to disperse. The same goes for starches. As it cools down, the starch goes through a process called retrogradation and the molecules begin to rearrange and realign themselves into a crystalline structure again. As it does, same deal, flavour compounds from the surrounding sauce are trapped inside the structure.

With some dishes, a night in the fridge gives flavors and salt more time to penetrate the meat.

jlso86

askculinary_train

Why does beef that has been simmered for hours taste better as leftovers? I’ve noticed that whenever I make a dish that is basically beef simmered for multiple hours, it always tastes better the next day. Examples of this have been phở (which is beef bone broth and brisket) and ragù pasta sauces (usually I use chuck). Why does this happen? Does something happen to the food when it sits in the fridge? Note that for both of these examples, I store the noodles separately from the broth/sauce, so it’s not like the flavor gets a chance to seep into the noodles. Maybe it’s just a mental thing, but I’ve also noticed that this does *not* happen for non-beef dishes - for example my chicken phở and carnitas taste pretty much the same (or slightly worse) the next day. It also only applies to beef that has been simmered - stir fry dishes taste the same to me as leftovers. Is there a reason why I think specifically only slow-cooked beef (and not anything else) has this effect?

gartuq8

gas76ze

This does not only happen to beef. The same thing happen to both lamb and pork stew. It is a very well known Chinese cooking technique. There are restaurants in Asia that boost of their hundred years stew - the same pot of stew had been cooking before you were born and new ingredients just kept pilling in. Don't knock it until you tried it.

Chili - always best after a day in the fridge where the flavors meld.

xk5y7o

askculinary_train

What kind of pan is this, and what is it for? I have tried googling different keywords but I just can't find it. I'm guessing it's to toast bread? Those aren't holes just sort of depressions or divets, they just look like holes because they are dirty. Pan in question.

ipc3xs1

ipc2u49

http://locicompany.com/dimple_design_ss_cookware It's just a frying pan with dimples to help make it less sticky. Dimples hold the oil in place and some air and supposedly make it stick a little less. But as you can see, it's much harder to clean. So... I would say it doesn't actually work.

Isn’t it for roasting chestnuts? ETA- I stand corrected

xk5y7o

askculinary_train

What kind of pan is this, and what is it for? I have tried googling different keywords but I just can't find it. I'm guessing it's to toast bread? Those aren't holes just sort of depressions or divets, they just look like holes because they are dirty. Pan in question.

ipc2u49

ipcn2w7

Isn’t it for roasting chestnuts? ETA- I stand corrected

I saw one almost identical to This a few weeks ago at a pretty high end kitchen store and it was advertised as a Non stick Fish pan.