I have never used marijuana. As a result, all I know is based on the seemingly constant praise and justification it receives on the internet. Reddit, what are your worst experiences with the drug and why is it illegal? by MagikalGiantin AskReddit
[–]pyrobyro 2 points3 points4 points 6 days ago
Oh man, that killed me. I completely agree. I feel like I'm having constant revelations about EVERYTHING.
Although, for the first 20 minutes or so, I think of everything funny I've ever thought of. Everything that happens has a funny story behind it. I think of this stuff all at once, and I just laugh nonstop. But I can't tell anyone why, because my best answer is "everything is funny all at once" and it freaks me out.
Joy of Cooking recipe question by Ingloniasin Cooking
It's called onion piquet.
Also, I wouldn't recommend bechamel for a nacho cheese sauce. I don't think you'll be able to get the right consistency or cheesiness that you want for that application. I haven't tried it, but this recipe seems like it might apply well to what you want.
Need the perfect impressive lunch to round out my repertoire. by dfawltin AskCulinary
[–]pyrobyro 4 points5 points6 points 6 days ago
My advice is to learn to cook at least 3 entirely different things. You don't want to make it seem like you have to throw bacon in everything to make it good. Your ideas may be good if you only have to cook one meal, but if she comes over for dinner and stays for breakfast, do you really want to be cooking bacon again? And not only that, but bacon wrapping both things? I understand bacon is great, but you need to change it up.
I would suggest switching up the breakfast. Bacon wrapped eggs is kind of cool, but it's more of a novelty than anything. There's nothing really special or spectacular about it. Learn something like pancakes, and make them better than any you've ever had. That's far more impressive.
Also, you might want to look into wrapping your prawns with pancetta or prosciutto. I think they work better. And make sure you don't just have one dish for each - what if someone doesn't like prawns, cream cheese, or jalapenos? Then what?
For lunch, how about soup and a sandwich? Roasted tomato soup with some variation of grilled cheese (although 'prawns' make me think you aren't from the US...do you call those toasted cheese?). You could add a ton of stuff to grilled cheese to make it more interesting - multiple cheeses, some type of meat, fruit, jams, whatever.
What is the best way to keep a smoothie fresh for a long period of time? by JoePrau96in AskCulinary
[–]pyrobyro 4 points5 points6 points 6 days ago*
Can you freeze it into smaller, blendable portions? Such as on a sheet with plastic wrap or in an ice cube tray?
edit: phone grammar
Crispy vegetables: sauteing or baking? by ajcfoodin AskCulinary
[–]pyrobyro 0 points1 point2 points 6 days ago
But IIRC, the caramelized sugar didn't really add any additional flavors, just more sweetness. Plus, if it's increasing caramelization, then how would that really affect the kale if we're not really caramelizing it?
Hope this doesn't sound argumentative, just trying to figure it out.
[–]pyrobyro 1 point2 points3 points 6 days ago
Are you sure it was him? I don't remember reading that, so I did a quick google search and didn't come up with anything. Any chance you have a link?
And speaking of him, I have this in my fridge right now. I can't wait until Sunday!
How long will homemade mayonnaise keep in the fridge? by mattjeastin AskCulinary
Ahhhh, thank you, I totally wasn't thinking when I wrote that post. Here's the real info. Store bought mayo will last without refrigeration. Homemade mayo should be refrigerated, although I'm sure you can make mayo and have it be safe at room temp if you handle it properly. As far as the state thing goes - in CT, and I think only CT, restaurants technically aren't supposed to make their own mayonnaise according to CT's food safety laws.
There are many breads like it but this one is mine. by entertainingnamein Cooking
[–]pyrobyro 8 points9 points10 points 6 days ago
Here is a similar recipe with the science behind it. Also includes a 3 day cold fermentation to enhance the flavor. I currently have mine sitting in the fridge for Sunday!
Thanks!
Can you please post the recipe?
Thanks for putting some science behind what I was saying! I'm not sure if it's what OP was looking for, but I definitely like to know the science. I never bothered to look too much into the science behind it - this was mostly through observation combined with a science background, so it's nice to get a little more detailed.
Do you know what type of effects you'd get for tossing it in the caramelized sugar? The wording makes it sound like you haven't done it yet, but you have an idea of what would happen.
[–]pyrobyro 1 point2 points3 points 7 days ago*
Ignore this post. I said mayonnaise doesn't have to be refrigerated, which unseenpuppet gave me a heads up about. The better explanation that I should have said is below here.
[–]pyrobyro 1 point2 points3 points 7 days ago
No problem, glad I could help!
Grading 2nd grade math homework. by iHearYouLikein funny
[–]pyrobyro 2 points3 points4 points 7 days ago
But that's not the point at all. When you're talking logic, saying that he has 6 or any number less than 6 is correct. Since pinocchio's nose growing is based on truth, then any answer 6 or below is true, and therefore, his nose wouldn't grow.
Logic isn't based on what is accepted by most people. Logic is based on a very specific and exacting set of rules. You can't just go by what feels natural. You have to follow the rules.
In that case, you don't get the point. If I have two coins adding up to 30 cents, and one of them is not a nickel, what coins do I have?
A quarter and a nickel. One of them is not a nickel, but the other is. It makes sense at first that you don't have any nickels, but that's not what is being stated. Logic is very specific.
All 4 walls of my room are green. Would you say that it was false if I said that 1 of my walls is green? But it's true. 1 of my walls is green. So are the other 3. That doesn't make the statement that "1 of my walls is green" false.
Same with this question. If all of the roses are red, then it would be true that 6 of the roses are red.
Caramelization is done by cooking the sugars at a high enough temperature to cause caramelization. The reason it doesn't always happen immediately is water sweats out of the vegetable which has to be cooked off before caramelization can occur.
If you're using a saute pan, the water will leech out into the pan and some of it will have to cook off before browning. Usually, when using a pan, the vegetable won't dry out as much as an oven, which means a little less caramelization, at least from what I can tell. Plus, ovens hit from all sides. I would caramelize whole brussels sprouts in a pan, but I would do it in the oven.
The process is usually the same. If it's something that takes a long time to cook, such as carrots or brussels sprouts, then blanch first and then sear in the pan. Alternatively, you can cook it the whole way in the oven - usually between 375-425F.
For something like kale, though, if you saute it, it will just get soggy. If you want it crispy, just rub with oil and cook in the oven. It will get crispy. I'm not sure how much sugar is actually in kale, so I don't think you'll ever get that caramelization, but you can get a crunch out of it.
Does that answer your question?
Corned Beef Hash by jacob97007in AskCulinary
[–]pyrobyro 3 points4 points5 points 7 days ago
Lucky for you, tomato is not a typical ingredient in corned beef hash!
Can you possibly reword your question? I don't really understand exactly what you're asking. I don't want to give you a long answer and then have it not be to the question you were actually asking.
What are some common mispronunciations of foods/food items that irk you? by waffles93in Cooking
[–]pyrobyro 1 point2 points3 points 8 days ago
There is no "sh" sound.
Freezing bacon by laubeenin AskCulinary
[–]pyrobyro 2 points3 points4 points 8 days ago
The product will deteriorate in quality, but if it's going to go bad, then it's better to refreeze than to throw it away.
A few questions about removing fat when browning ground beef. by staplegunnerwingmanin AskCulinary
If you have a big enough pan for the amount of ground beef it will.
For kale chips, rub with oil and roast in the oven - either 350-400 for a short time or 250ish for a longer time (depends on how you cut it).
As for the brussels sprouts, I caramelize them, but I don't really get them crispy. You can do that better in an oven since they give off a lot of moisture and ovens create a very dry environment.
Sauteing can work for some veg, but roasting is your best bet.
TIL that Zappos offers new employees $4,000 to quit. About 2-3% accept the offer. by mikekalilin todayilearned
[–]pyrobyro 1 point2 points3 points 9 days ago
I honestly wouldn't mind at all. They treat their employees unbelievably well.
[–]pyrobyro 2 points3 points4 points 9 days ago
I took a tour, and it was amazing. I'm so jealous of people that work there.
Braising with wine: does quality make a difference? by ambiveillancein AskCulinary
[–]pyrobyro 6 points7 points8 points 9 days ago
Don't count out all boxed wines.
view more: next
all it takes is a username and password
create account
is it really that easy? only one way to find out...
already have an account and just want to login?
login
I have never used marijuana. As a result, all I know is based on the seemingly constant praise and justification it receives on the internet. Reddit, what are your worst experiences with the drug and why is it illegal? by MagikalGiantin AskReddit
[–]pyrobyro 2 points3 points4 points ago