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FuglyDuck

@FuglyDuck@lemmy.world

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FuglyDuck,
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Good point. I prefer working with tau anyhow- 2 pi is always better than one,

(Sorry sorry, couldn’t a resist a math and food pun,)

FuglyDuck,
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for the record, you also need to consider the height. [height] * pi * [radius]^2 = v.

it should also be noted that two 6 inch pizzas are smaller by area and volume than an otherwise similar 10 inch pizza (the combined area of 2 6 inch pizzas are 226.19 in^2, verses 314.15 in^2 for a 10 inch.)

FuglyDuck,
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a man of class,

FuglyDuck, (edited )
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Hmm. I think the first thing I’ll do, is give a few to Ukraine. You know. Just to demonstrate their total superiority. Maybe install kill switches so they have to come back for maintenance periodically. Like John Deere or something.

Then get all the “good” guys addicted to them so all the “bad” guys get fucked… Then hit the kill switches and demand everyone stops being fucking mean.

Maybe give them a few of the crappy battle droids from the prequels, so they’re autonomous and can’t necessarily be hacked.

FuglyDuck,
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I’m sooo I’m in line ahead of you.

FuglyDuck, (edited )
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Okay skip that. I’m going to wish for an automated droid processing plant/factory with design files of every known class of ship- and the defiant, just to fuck with people.

I believe they’re called world devastators?

FuglyDuck,
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I love mine. Breaking down whole chickens to refreeze makes sooo much more sense. Also, you can prep sous vide… stuff… and freeze for when you’re ready to use it.

I got a diamond sharpening rod from wusthof as well as a universal knife block. (knife block, but instead of dropping them in slots, they have plastic stick-things inside. you can make your own with skewers,though.) they’re great if you’re not gonna be bothered with buying the full knife set. I only use 3-4 knives regularkt (Chef knife. paring knife, boning and carving knives. And the carving knife is only if I’m showing off…)

FuglyDuck, (edited )
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My parents got one on black friday.

Successfully made shoestring frenchfries. (and I’ve officially used it more than they have…) (thin-cut-sticks, salt, olive oil or whatever, fresh thyme. Air fry at 400 in the wire basket.)

FuglyDuck,
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pork tenderloin. brine it, cut it into rounds, and brown it. (on heat setting. in the pot. doesn’t have to fully cook. you just want to build up a fond, and a nice sear.) in a spice bag, add onion, cilantro orange and lime zest, a couple cloves of garlic, some peppers (I halve them and remove the seeds. You can use whatever. I go with 1 serano and 1 habenero, some of the heat cooks off later.). to the pot, squeeze the orange for it’s juice.

Pressure cook it for 30 minutes or so. Discard the herb. You should be able to pull the chunks apart loosely. put them on a baking sheet (preferably with a cooling tray under it. Parchment helps keep things clean.) “baste” some of the juices on to it- it’ll drip down and the steam will help keep it moist. It doesn’t take long in the oven, you’re looking to put some more color on (the pressure cooking removed the crust,)

Taco shells, lettuce, tomato (or pico). cheese. congratulations, you’ve made carnitas tacos.

FuglyDuck,
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I suspect not, since it was on the bottom. Incidentally, it runs cold by about ten degrees f. (While making it it was okay for checking for when I got past the water boil-off)

FuglyDuck,
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Wait… I’m there god?

Okay they don’t sound so bad.

(Actually, they sound worse. I’d make a shitty god.)

FuglyDuck,
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Not when your own weapon touches you because they knocked your thrust aside. Or because you shuffled a awquardly in a passing step and they attacked.

It has zero reach advantage because it’s not actually a stave, meaning it has exactly zero of the real advantages staves have.

FuglyDuck,
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Tomorrow… and tomorrow… creeps the… something something… told by an idiot.

And now I want crepes…

It’s pretty simple, in a pot (or slow cooker, if you prefer,) and simmer until its done:

  • a ham hock
  • 5-6 cups vegetable stock
  • 4 carrots chopped medium
  • 3-4 celery stalks chopped medium
  • small onion, chopped fine
  • potato chopped medium (this is kind of optional.)
  • marjoram to taste, if you don’t have any or you’d prefer, thyme and oregano.
  • ham, if you’re using a left-over ham bone from a smoked ham, there’s probably already some still on the base (especially for spiral cuts,) toss it all in, and pull/clean it off later. ( take care to trim off fat and connective tissue.) or you can add cubed ham as well.
  • add salt slowly while it’s cooking, the ham hock will likely release some.

For the stock, I made my own using kitchen scraps (it was mostly carrots, celery, onion, with garlic ginger and mushrooms to round it out a bit. super easy to make if you store your veggie scraps in a freezer ziplock; just it all in a giant pot of water. until flavorful. season to taste.)

it’s not a hard and fast recipe, though, especially on the vegetables. if you’re buying veggie stock, you can make up extra with water instead.

as it’s cooking, especially in a pot, stir it occasionally because the peas will settle into a sort of sludge on the bottom and then scorch. It’s more forgiving in a slow cooker, mind. If you need to thicken it a bit more, some corn starch or dairy (or both) will do the trick. or… just boil it some more. it’s forgiving. I had mine on a fast simmer for about an hour, then another half on a slow simmer.

FuglyDuck, (edited )
@FuglyDuck@lemmy.world avatar

Step one: get lighter fluid.
Step two: set desk on fire.
Step three: quit.
Step four: woah, hold on I was just joking!

(Well, about the fire at any rate…)

FuglyDuck,
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if you’re growing indoors, it’s pretty easy to force garlic to grow out of season. really, it comes down to making sure it has adequate light, which if you’re in a terribly cave-like apartment, means a grow light with a timer. Garlic was among the easiest things to force when I was first starting out with my apartment’s living wall- sharing that space with salad greens and herbs.

As a side note, if you only have one pot, you can also grow them along side some other fresh herbs like thym and rosemarry. (depending on the pot, it might get a little too crowded for big leafy things like parsely and cilantro/coriander)

FuglyDuck,
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I only realized it because… I too swore on rainbow road.

FuglyDuck,
@FuglyDuck@lemmy.world avatar

A lot of instructions/recipes will tell you to bring the oil to smoking, though. The other issue is that some oils smoke lower than others

FuglyDuck,
@FuglyDuck@lemmy.world avatar

en.m.wikipedia.org/wiki/Megaloblatta_longipennis

[question] for the chemistry types- making chicken soup. Why did lemon juice turn the light brown chicken stock almost white?

Okay, so I was making chicken soup from stock I had made using a (lightly,) browned carcus and neck. just before dumping the the dumplings into it, the stock’s color was a nice light brown. I added about 1/4 cup of lemon juice, turned my back for 30 seconds after a stir and it turned it an almost milky-off white. Eventually it...

FuglyDuck,
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apparently the citric acid interacted with the collagen and protien, from another comment, bleaching protiens and the collagen.

I’m not worried about the color… it’s just… one of those “oh, that happened. that’s fascinating” moments.

I made a tool to make it trivial to time your turkey thawing. (turkeythaw.com)

I whipped this up today because I am always having to look it up and figure out when I am supposed to put my turkey from the Freezer to the Fridge. I plan to pretty it up over the next few days but hopefully this will be helpful to others (me too since I am cooking a turkey for Thanksgiving and Christmas this year). I am open to...

FuglyDuck, (edited )
@FuglyDuck@lemmy.world avatar

Does this work with chickens?

Asking for a friend. (Honest. I’m supposed to be doing a big batch of chicken and dumplings for a thing. Either the chicken is bigger than I recalled or… I’m an idiot. It’s in water so we should be good,)

As a side note: do not fry even partially frozen turkeys. Or if you do… record it and post it to YT.

FuglyDuck,
@FuglyDuck@lemmy.world avatar

Eh. Using Ubuntu is nothing like having a mental or physical handicap, or having fallen and gotten knocked down/pushed down.

My issue with Ubuntu is that there’s better distros- even for newbs coming from windows for the first time. The sole argument for Ubuntu is the first reason not to use it. People are installing it because they want something different than windows, after all, and canonical makes the same critical error (IMO) that MS makes: it assumes their users are stupid.

To be honest, I grew up in red hat; I remember trying Ubuntu when it first came out, being told how awesome it was. I found it to be infuriating and horrible. And it has always been so. To me, it’s popularity seems derived more from marketing than from merit.

FuglyDuck, (edited )
@FuglyDuck@lemmy.world avatar

I read that in Shepherd Book’s voice,

“You’re right you go to a special hell reserved for child molesters and people who talk too much in the theater….”

FuglyDuck,
@FuglyDuck@lemmy.world avatar

That is one ugly fish.

I’d bet it fries up as good as any catfish….

FuglyDuck,
@FuglyDuck@lemmy.world avatar

My joke?

No, it’s not original. Not even close. (Just search “ohm resisted” you’ll find plenty of them.

I dunno about the OP, though.

FuglyDuck,
@FuglyDuck@lemmy.world avatar

I mean I was just a teenager when Oppy was launched. I followed it more or less religiously through out my life. It was easily like seeing a pet go. Loyalest little robot that could… and did.

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