Dude, I’m super proud of you! Tackling something like that with almost zero experience is fucking awesome, and the fact that you almost completely fnished it by yourself–100% solo, no less–is bad ass as hell.

Each one of them did after nubby took its toll

Not exactly a mandoline, but I used to work at a place with a cheese slicer named “Old Nubby.” It had blooded the entire team at least once.

Sorry if I accidentally spread any misinformation here.

No worries! You realized you might be wrong and corrected yourself. I forgive you, lol!

Only thing I’d add is that, on 8, learn what rancid oil smells like. Most people keep things like olive oil in poor conditions (that’s without us even getting into quality of oil, or how people buy FAR MORE oil than they’ll reasonably be able to use), and the oil goes bad far faster than they think it will.

I’m going to try your method and report back.

Typically, I do an inch of room temp water over the eggs, bring to a rolling boil, kill the heat and lid for 10-12 minutes. I get a nice, barely hard texture on the yolk that way.

I’m wondering if the shock of the boiling water might cook the egg whites faster than the interior, though, making the exterior firmer in the long run when it comes time to peel. I’ve tried a ton of different cooling methods, and absolutely none of them have changed how easy or hard to peel the eggs are (though, draining the hot water, then running cold water directly over the eggs, followed by a bunch of ice into the pot, DOES seem to prevent the yolks getting a green rim).

Biggest hack? Realizing that humans have been cooking for millennia, and that it’s in the best interest of big business to convince you that it’s difficult/expensive/extremely complicated.

You don’t NEED the fancy equipment every company out there is trying to sell you.

Not everything needs to be gorgeous on the plate, or a whole production to make.

The poorest people in the world cook delicious food every day.

For instance, you don’t need NEED a +$150 Japanese chef knife to cook at home. What you need is something that can hold an edge through general maintenance, a whet stone, a kitchen towel to dry off your blade immediately after you hand wash it, and a little bit of patience.

IKEA sells some surprisingly great single construction (steel blade, steel handle) knives, and their single body chef knife is like $25. Just get an honing rod for use before you start slicing, and a whet stone for periodic sharpening (there’s TONS of YouTube videos of all the different ways of sharpening your knife), and remember to wash and hand-dry after you’re finished. My chef knife cost me barely anything, and I’ve used it for years and years, and it still slices through a tomato without a problem. Also, I only cook for myself, so I can absolutely 100% guarantee my whet stone will “outlive” me.

on the pan test, I just run a bit of water onto my hand and flick droplets off my fingers. My reason is that I absolutely LOATHE having anything plastic near the stove. I’ve had far more mishaps involving errant plastic containers than any other.

Besides, If my hand bacteria can make it into the water and survive a 300+ degree pan, it deserves to outlive all of us.

I’ll echo the other comment about deglazing with other flavorful juices to make a better pan sauce (even if it’s not going to be a sauce), since I just prefer it that way. BUT, a splash of water into a pan sauce that’s simmered for too long WILL restore its glossiness and re-thin it.

Are you sure about that? I know that was the case with some recent AI-accused artists, but I haven’t seen this specific case mentioned.

The reason I ask is that:

A. There’s nothing I can find online. If you have a link, I’d love to be proven wrong.

B. After looking again art the image in question from January of this year, I don’t see any watermarks or AI tells (hands look perfect and natural, and I couldn’t spot any watermark residuals).

Hmmm… I’ll check em out sometime.

Who’s Lemmy?

word of advice from a seasoned veteran DM: paying attention to components is a great way to keep your spell casters more in line with the martial characters when it comes to utility and combat (otherwise, they’ll eventually end up stealing the show).

For instance, Revivify is a great spell - 3rd level, relatively common on spell lists, and is a great way to keep PCs alive in the early-to-mid game. But, without component requirements, it can very easily turn into a crutch for a party, where a Paladin or Barbarian will make their heroic stand every battle, simply because they know the cleric/paladin/druid/artificer/etc. has a “get out of death free” card up their sleeve.

Unless, of course, you require the 300 gp of diamonds for each use of the spell. Sure, by the time the character can cast 3rd level spells, 300 gp is relatively inexpensive. But, the specific requirement of diamonds adds in a layer of sourcing. Maybe they could only find 600 gp of diamonds in their last large city they passed through, and so now they’ve only got two Revivify spells to last them? Suddenly, that “get out of death free” card turns into a valuable resource the party has to manage. Or that small amount of diamonds they were given as a reward becomes far more valuable.

Even better is Banishment - which requires “something distasteful to the target”.

In mid-to-late game, this becomes even more prominent, with spells like “Circle of Death” requiring 500 gp worth of rare components, or Holy Aura (super powerful divine spell that gives nearby party members advantage on all saving throws, and enemies disadvantage on all attack roles against them) requiring a religious reliquary from either a saint or holy book that’s worth at lease 1000 gp.

You don’t necessarily want to restrict/punish what they can do, but you don’t want to give them a completely blank check either.

There’s so many republicans entering the primary, they’re pretty much guaranteeing the candidate with a die-hard base will win. It’s almost like they didn’t see this exact same thing happen in 2016.