It’s like double the effort, but I really like Kenji style potatoes where you parboil and toss them to build a slurry coating then roast that coating into crispy goodness.

Next time I do I want to try a Parmesan finish 😎

German must have its own share of disappointing terms.

Pferd comes to mind as an example. I really expected something more metal like horzdraken or comical like hoofenstreider. But no, just a boring Roman loan word.

Gah what a fucking tool.

Well at least he isn’t getting paid when I rewatch Ace Ventura 2 on plex 😎

This looks really really good, crusty on the outside and soft on the inside.

Reminds me of those thin rustic slices with big sugar that you see at fancy brunch joints.

Not sure what they’re called but this is the best picture I could find.

This is how I know how to make it, however the Latin market now sells tomato sauce packets that are about 200 grams and I plan to adjust the recipe to use them and skip all the freezing/thawing of the extra tomato sauce.

1 cup rice

1 drizzle of oil

half can of tomato sauce (these cans are 14.5 ounces)

2 1/2 cups chicken broth

1/2 medium onion, minced

1-2 garlic cloves, minced

1 boneless chicken thigh, cut up or cubed

3/4 tsp salt, sprinkle of white pepper

1. Pour the oil into a medium sauce pan over medium low heat.
2. Once oil warms, add rice and stir to get rice coated in oil.
3. Once a few grains begin to brown, add the onion and stir to get the onion coated.
4. Once a few onions begin to sweat, add the garlic and chicken and stir to get everything coated, then increase heat to medium
5. Stir regularly until you can’t see raw chicken; ideally everything is glistening with some light browning.
6. Add the tomato sauce and stir until coated Use the chicken broth to rinse tomato sauce out of the can
7. Pour the broth and tomato sauce mixture into the pan and bring to a boil (increase to medium-high or just wait)
8. Add the salt and pepper now.
9. Once at a low boil, put a lid on it and move it to a back burner on lowest heat for 25 minutes.

I made it 🙂

Use soft butter put 1-2 tbsp of it into a small bowl, depending on how big your bread is etc.

From an old jar of dried thyme leaves I’m trying to use up, I sprinkle some into my hand and rub it together until it gives a smell again. Tastes way better with fresh if you have it.

Incrementally add enough rubbed thyme into the butter and stir it until it looks good. Then stir in some Parmesan cheese, but not so much that it stiffens up (I just add more butter when that happens).

Chili looks really good. I can see the little bits of onion and tomato glistening in the sauce 🤤

it hasn’t been totally frustrating and time-consuming, so far

If you like the taste I encourage you to try a batch using a tortilla press with smaller pieces of parchment. Should give you the same effect, but faster and without large unwieldy sheets. It’s what I do when I make corn tortillas, it’s way faster than mastering the hydration and finesse required for making them by hand. Plus you can prep an entire stack layered between parchments and then cook them all in one go.

As for me, having to wash that pan every time isn’t sustainable. I’m just too lazy haha.

I never really considered that, but now I look online and I see lots of recipes using oyster mushrooms. Sounds tasty 👌

I really like this, strong abuela energy 👍

Tortillas look especially crunchy. FWIW, when I make tacos I like to fry the corn tortillas and toss them in Parmesan cheese (shamelessly stole that from Jimboy’s Tacos).

Do you make the beans or buy them refried from the nearby Vallarta or whatever?

That’s cool sure.

But on the other side: Reddit betrayed the social contract and deserves to rot in consequence.

One droplet of lost engagement becomes an ocean; just stop showing up 🤷‍♀️

and all distros jumped into the honeypot

As a filthy casual this is the most distressing part.

I’ve observed the situation shift in just a few years from

“Winter Systemd is coming”

To

“Winter Systemd is here, it’s everywhere, and i hate it”

Oh is it finally time to eat?

It is well enough that people of the nation do not understand our banking and monetary system, for if they did, I believe there would be a revolution before tomorrow morning.

Truer now than when Henry Ford said it like a hundred years go.

The SEC exists to shelter Self Regulating Organizations from any threats of democratic governance or law enforcement. Oh ya and to keep up the legalese charade that there literally is no such thing as counterfeit stock (because the Secret Service has purview over counterfeiting for some strange reason)

Fuck the stock market 🖕

cut and tr are like the wonder twins of text munging

Form of truncated whitespace! Shape of single whitespace! 😂

How can you be so close to right about þis and still be wrong?

Honest answer: I’m sloppy on mobile

Better answer:

sort | uniq -c has entered the chat 🤣

Also every Ben Stiller romcom (and most his other movies too). Dude’s got a hangup on cute blondes, we get it already.

Me when my 13yo daughter shows me how she can draw on her ipad on her mint box because she found, downloaded, and stood up weylus all by herself.

The second book, Claw of the Conciliator, is the hardest slog with the most confusing ending (but is ultimately rewarding when it ‘clicks’).

However the third book, Sword of the Lictor, is the best in the series. So many of the best moments are in this book, as well as some of the most famous quotes.

For me, the masquerade ball at the Archon’s palace is the “buckle up” moment for the rest of the story.

For a real trip, restart book 1 immediately after finishing book 4: there is so much you will see know that you know what to look for.

Also matey, the audible audiobooks are amazing 😎