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skip0110

@skip0110@lemm.ee

I am also @lsxskip

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skip0110,
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You kind of notice how annoying all that corporate fluff and UI optimized to serve you advertising is when it’s gone.

skip0110,
@skip0110@lemm.ee avatar

I don’t hate Google. But some of their services/products are more buggy then the competitors (gmail, chat, chrome) and some don’t have much utility (free form search for products or recommendations, maps) so I use the better competitor products, where it benefits me. And I use the Google product when it offers me a benefit (search for technical documentation or finding a specific URL, chrome devtools). In some cases I’m locked in (gmail) and in that respect, it’s frustrating (but not unique to Google)

Fellow Extreme Weather Lemmings, what are your Buy it for Life winter boot suggestions?

We got my husband some Helly Hansen boots the year before last and we noticed a hole in them last year. I am right pissed. If I’m dropping hundreds of dollars on boots, I expect to get my money’s worth. What are your awesome boot suggestions to help me do just that?

skip0110,
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I’ve had the same pair of Rockport boots for 20+ years.

skip0110,
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A great way is by charging for volume of trash produced. My city works that way (pay per bag) and we produce very little trash (sometimes not even filling a trash bag in one week). It also makes you really consider buying something when you include the potential cost of throwing it away, if it is not reusable.

How to get into the habit of cooking >1 portions?

I always cook for myself alone which means I’m used to cooking just one portion, or 2 portions which I end up eating in one sitting anyway. I usually improvise my meals and my brain just seems hardwired to measure quantities for a single portion meal. Does anyone have any tips for scailing your cooking up to cook for groups?

skip0110,
@skip0110@lemm.ee avatar

I understand where your coming from. If you are used to cooking “by the seat of your pants” for one scaling to a group is more complex than just increasing the amounts.

A couple things that can trip you up:

Prep: Bigger ingredient amounts mean you probably should prep them before starting. E.g I can peel and dice one potato in the time it takes water to come to a boil. 6 potatoes, not so much. Do a mise en place.

Seasoning: taste more often and consider aiming for a more “average” palette. E.g I like my food with very low salt but more pepper, but I don’t do this when cooking for others.

Pans: larger sizes mean you might have to do some steps in batches (browning) or use two pans where you could have used a single pan for one (e.g. split the pan and brown meat at the same time as cooking onions). Create pans/trays to hold the parts of the meal that are partially cooked. When making a lot of something, a little prep and organization makes things go smoothly since you might be repeating the same task several times, so if that task is a little quicker, you get a big benefit. Whereas you might not want the extra prep pans to wash when cooking for one, when cooking for more the better organization actually makes it go quicker.

You still can cook by taste/eye/instinct for the ingredients and amounts. It’s just that planning and organization becomes more important.

skip0110,
@skip0110@lemm.ee avatar

Naan, idli.

skip0110,
@skip0110@lemm.ee avatar

Didn’t know about it, but there is also insecam.org

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