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Human: Do smashed potatoes really need to be refrigerated before smashing? In Chef John's video, he states that it is important to refrigerate the boiled potatoes before smashing. Can someone explain why this might be necessary? Thank you. Video for reference: https://www.youtube.com/watch?v=KP9Xg92ckI4
Assistant: |
Human: Do smashed potatoes really need to be refrigerated before smashing? In Chef John's video, he states that it is important to refrigerate the boiled potatoes before smashing. Can someone explain why this might be necessary? Thank you. Video for reference: https://www.youtube.com/watch?v=KP9Xg92ckI4
Assistant: Might help with letting the tater dry out a bit as to get a more crispy exterior. I would guess it allows the moisture to evaporate and the second cooking of the potato also gives that extra crispyness. As to the boil vs simmer i would use a simmer it more gentle cooking and has larger range of error in over cooking so you dont end up with gummy or dried out potatos. |
Human: Do smashed potatoes really need to be refrigerated before smashing? In Chef John's video, he states that it is important to refrigerate the boiled potatoes before smashing. Can someone explain why this might be necessary? Thank you. Video for reference: https://www.youtube.com/watch?v=KP9Xg92ckI4
Assistant: If he didn't explain why it's necessary, we can't either....not that I think it is. I've enjoyed smashed potatoes many times, never once refrigerated them after boiling. | 6 | 1 |
Human: Do smashed potatoes really need to be refrigerated before smashing? In Chef John's video, he states that it is important to refrigerate the boiled potatoes before smashing. Can someone explain why this might be necessary? Thank you. Video for reference: https://www.youtube.com/watch?v=KP9Xg92ckI4
Assistant: |
Human: Do smashed potatoes really need to be refrigerated before smashing? In Chef John's video, he states that it is important to refrigerate the boiled potatoes before smashing. Can someone explain why this might be necessary? Thank you. Video for reference: https://www.youtube.com/watch?v=KP9Xg92ckI4
Assistant: Short answer is texture. Varying cooking time and temperature and/or letting them rest or chill post cooking are ways to control the texture. |
Human: Do smashed potatoes really need to be refrigerated before smashing? In Chef John's video, he states that it is important to refrigerate the boiled potatoes before smashing. Can someone explain why this might be necessary? Thank you. Video for reference: https://www.youtube.com/watch?v=KP9Xg92ckI4
Assistant: If he didn't explain why it's necessary, we can't either....not that I think it is. I've enjoyed smashed potatoes many times, never once refrigerated them after boiling. | 4 | 1 |
Human: Tips for making cheese crisps/chips I've been trying to make cheese crisps at home and recreate the ones I find in the store but I can't get the cheese to puff up like the popular brands do. (whisps...). So far I ve tried using cheddar and parmesan, have the oven at 200c and bake for around 7-10 min. No matter what they come out tasting good but are too 'flat'/lack the puffiness that I m looking for.
Assistant: |
Human: Tips for making cheese crisps/chips I've been trying to make cheese crisps at home and recreate the ones I find in the store but I can't get the cheese to puff up like the popular brands do. (whisps...). So far I ve tried using cheddar and parmesan, have the oven at 200c and bake for around 7-10 min. No matter what they come out tasting good but are too 'flat'/lack the puffiness that I m looking for.
Assistant: Commercially made ones likely have specialized equipment and might use somewhat different versions of cheese. (less moisture to allow better puffing.) Here is a youtube video that might help you get closer to what you're looking for. |
Human: Tips for making cheese crisps/chips I've been trying to make cheese crisps at home and recreate the ones I find in the store but I can't get the cheese to puff up like the popular brands do. (whisps...). So far I ve tried using cheddar and parmesan, have the oven at 200c and bake for around 7-10 min. No matter what they come out tasting good but are too 'flat'/lack the puffiness that I m looking for.
Assistant: I would imagine the puffed ones are fried in an oil rather than oven baked | 3 | 2 |
Human: Tips for making cheese crisps/chips I've been trying to make cheese crisps at home and recreate the ones I find in the store but I can't get the cheese to puff up like the popular brands do. (whisps...). So far I ve tried using cheddar and parmesan, have the oven at 200c and bake for around 7-10 min. No matter what they come out tasting good but are too 'flat'/lack the puffiness that I m looking for.
Assistant: |
Human: Tips for making cheese crisps/chips I've been trying to make cheese crisps at home and recreate the ones I find in the store but I can't get the cheese to puff up like the popular brands do. (whisps...). So far I ve tried using cheddar and parmesan, have the oven at 200c and bake for around 7-10 min. No matter what they come out tasting good but are too 'flat'/lack the puffiness that I m looking for.
Assistant: Commercially made ones likely have specialized equipment and might use somewhat different versions of cheese. (less moisture to allow better puffing.) Here is a youtube video that might help you get closer to what you're looking for. |
Human: Tips for making cheese crisps/chips I've been trying to make cheese crisps at home and recreate the ones I find in the store but I can't get the cheese to puff up like the popular brands do. (whisps...). So far I ve tried using cheddar and parmesan, have the oven at 200c and bake for around 7-10 min. No matter what they come out tasting good but are too 'flat'/lack the puffiness that I m looking for.
Assistant: Hmm. Perhaps shred it finer and do layers of each cheese. Say- parm, cheddar, parm? This might give them a little height seeming as if they "puffed up". | 3 | 0 |
Human: Tips for making cheese crisps/chips I've been trying to make cheese crisps at home and recreate the ones I find in the store but I can't get the cheese to puff up like the popular brands do. (whisps...). So far I ve tried using cheddar and parmesan, have the oven at 200c and bake for around 7-10 min. No matter what they come out tasting good but are too 'flat'/lack the puffiness that I m looking for.
Assistant: |
Human: Tips for making cheese crisps/chips I've been trying to make cheese crisps at home and recreate the ones I find in the store but I can't get the cheese to puff up like the popular brands do. (whisps...). So far I ve tried using cheddar and parmesan, have the oven at 200c and bake for around 7-10 min. No matter what they come out tasting good but are too 'flat'/lack the puffiness that I m looking for.
Assistant: I would imagine the puffed ones are fried in an oil rather than oven baked |
Human: Tips for making cheese crisps/chips I've been trying to make cheese crisps at home and recreate the ones I find in the store but I can't get the cheese to puff up like the popular brands do. (whisps...). So far I ve tried using cheddar and parmesan, have the oven at 200c and bake for around 7-10 min. No matter what they come out tasting good but are too 'flat'/lack the puffiness that I m looking for.
Assistant: Hmm. Perhaps shred it finer and do layers of each cheese. Say- parm, cheddar, parm? This might give them a little height seeming as if they "puffed up". | 2 | 0 |
Human: Caramelising onions in the slow cooker - follow up! In case anyone was interested in the results after my earlier thread, I didn't really have great results using this method. After 12 hours on low in a slow cooker my onions ended up brown and mushy, yes, and they definitely smelled browned (if that makes sense), but the taste was incredibly underwhelming... more like what I would expect overly stewed onions to taste. Which I suppose is exactly what this was! I am pretty sure I didn't taste caramelisation of the sugars, as predicted by a few in the comments, nor did they ever get anywhere near as deep brown and delicious as they do using the pan method. Probably just too much moisture. I ended up taking them out the next day and finishing them off in the pan; it definitely reduced the amount of time it took to finish in the pan as they were already broken down and I guess this helps to release the sugar compounds but I'm not convinced that this small time saving was worth the 12 hours in the slow cooker. I wonder whether it might work better in a low temperature oven in a cooking vessel with a looser fitting lid, where presumably the environment will be a lot drier. I can't be bothered to try that though; next time I'll just use the de-glazing over high heat method, seems much less effort in comparison!
Assistant: |
Human: Caramelising onions in the slow cooker - follow up! In case anyone was interested in the results after my earlier thread, I didn't really have great results using this method. After 12 hours on low in a slow cooker my onions ended up brown and mushy, yes, and they definitely smelled browned (if that makes sense), but the taste was incredibly underwhelming... more like what I would expect overly stewed onions to taste. Which I suppose is exactly what this was! I am pretty sure I didn't taste caramelisation of the sugars, as predicted by a few in the comments, nor did they ever get anywhere near as deep brown and delicious as they do using the pan method. Probably just too much moisture. I ended up taking them out the next day and finishing them off in the pan; it definitely reduced the amount of time it took to finish in the pan as they were already broken down and I guess this helps to release the sugar compounds but I'm not convinced that this small time saving was worth the 12 hours in the slow cooker. I wonder whether it might work better in a low temperature oven in a cooking vessel with a looser fitting lid, where presumably the environment will be a lot drier. I can't be bothered to try that though; next time I'll just use the de-glazing over high heat method, seems much less effort in comparison!
Assistant: Alton Browns method.. |
Human: Caramelising onions in the slow cooker - follow up! In case anyone was interested in the results after my earlier thread, I didn't really have great results using this method. After 12 hours on low in a slow cooker my onions ended up brown and mushy, yes, and they definitely smelled browned (if that makes sense), but the taste was incredibly underwhelming... more like what I would expect overly stewed onions to taste. Which I suppose is exactly what this was! I am pretty sure I didn't taste caramelisation of the sugars, as predicted by a few in the comments, nor did they ever get anywhere near as deep brown and delicious as they do using the pan method. Probably just too much moisture. I ended up taking them out the next day and finishing them off in the pan; it definitely reduced the amount of time it took to finish in the pan as they were already broken down and I guess this helps to release the sugar compounds but I'm not convinced that this small time saving was worth the 12 hours in the slow cooker. I wonder whether it might work better in a low temperature oven in a cooking vessel with a looser fitting lid, where presumably the environment will be a lot drier. I can't be bothered to try that though; next time I'll just use the de-glazing over high heat method, seems much less effort in comparison!
Assistant: Low temp/oven/with lid (~300 degrees I think?) is the recommended Cook's Illustrated method. I use a dutch oven. I think it's excellent, great flavor, minimal involvement. If I need to do a large batch of onions, this is the best way by far. | 6 | 2 |
Human: Caramelising onions in the slow cooker - follow up! In case anyone was interested in the results after my earlier thread, I didn't really have great results using this method. After 12 hours on low in a slow cooker my onions ended up brown and mushy, yes, and they definitely smelled browned (if that makes sense), but the taste was incredibly underwhelming... more like what I would expect overly stewed onions to taste. Which I suppose is exactly what this was! I am pretty sure I didn't taste caramelisation of the sugars, as predicted by a few in the comments, nor did they ever get anywhere near as deep brown and delicious as they do using the pan method. Probably just too much moisture. I ended up taking them out the next day and finishing them off in the pan; it definitely reduced the amount of time it took to finish in the pan as they were already broken down and I guess this helps to release the sugar compounds but I'm not convinced that this small time saving was worth the 12 hours in the slow cooker. I wonder whether it might work better in a low temperature oven in a cooking vessel with a looser fitting lid, where presumably the environment will be a lot drier. I can't be bothered to try that though; next time I'll just use the de-glazing over high heat method, seems much less effort in comparison!
Assistant: |
Human: Caramelising onions in the slow cooker - follow up! In case anyone was interested in the results after my earlier thread, I didn't really have great results using this method. After 12 hours on low in a slow cooker my onions ended up brown and mushy, yes, and they definitely smelled browned (if that makes sense), but the taste was incredibly underwhelming... more like what I would expect overly stewed onions to taste. Which I suppose is exactly what this was! I am pretty sure I didn't taste caramelisation of the sugars, as predicted by a few in the comments, nor did they ever get anywhere near as deep brown and delicious as they do using the pan method. Probably just too much moisture. I ended up taking them out the next day and finishing them off in the pan; it definitely reduced the amount of time it took to finish in the pan as they were already broken down and I guess this helps to release the sugar compounds but I'm not convinced that this small time saving was worth the 12 hours in the slow cooker. I wonder whether it might work better in a low temperature oven in a cooking vessel with a looser fitting lid, where presumably the environment will be a lot drier. I can't be bothered to try that though; next time I'll just use the de-glazing over high heat method, seems much less effort in comparison!
Assistant: Alton Browns method.. |
Human: Caramelising onions in the slow cooker - follow up! In case anyone was interested in the results after my earlier thread, I didn't really have great results using this method. After 12 hours on low in a slow cooker my onions ended up brown and mushy, yes, and they definitely smelled browned (if that makes sense), but the taste was incredibly underwhelming... more like what I would expect overly stewed onions to taste. Which I suppose is exactly what this was! I am pretty sure I didn't taste caramelisation of the sugars, as predicted by a few in the comments, nor did they ever get anywhere near as deep brown and delicious as they do using the pan method. Probably just too much moisture. I ended up taking them out the next day and finishing them off in the pan; it definitely reduced the amount of time it took to finish in the pan as they were already broken down and I guess this helps to release the sugar compounds but I'm not convinced that this small time saving was worth the 12 hours in the slow cooker. I wonder whether it might work better in a low temperature oven in a cooking vessel with a looser fitting lid, where presumably the environment will be a lot drier. I can't be bothered to try that though; next time I'll just use the de-glazing over high heat method, seems much less effort in comparison!
Assistant: I had the same experience. Texture was good but it tasted rather bland. I added some salt and that seemed to help a bit. I'm still going to use it though. | 6 | 1 |
Human: Caramelising onions in the slow cooker - follow up! In case anyone was interested in the results after my earlier thread, I didn't really have great results using this method. After 12 hours on low in a slow cooker my onions ended up brown and mushy, yes, and they definitely smelled browned (if that makes sense), but the taste was incredibly underwhelming... more like what I would expect overly stewed onions to taste. Which I suppose is exactly what this was! I am pretty sure I didn't taste caramelisation of the sugars, as predicted by a few in the comments, nor did they ever get anywhere near as deep brown and delicious as they do using the pan method. Probably just too much moisture. I ended up taking them out the next day and finishing them off in the pan; it definitely reduced the amount of time it took to finish in the pan as they were already broken down and I guess this helps to release the sugar compounds but I'm not convinced that this small time saving was worth the 12 hours in the slow cooker. I wonder whether it might work better in a low temperature oven in a cooking vessel with a looser fitting lid, where presumably the environment will be a lot drier. I can't be bothered to try that though; next time I'll just use the de-glazing over high heat method, seems much less effort in comparison!
Assistant: |
Human: Caramelising onions in the slow cooker - follow up! In case anyone was interested in the results after my earlier thread, I didn't really have great results using this method. After 12 hours on low in a slow cooker my onions ended up brown and mushy, yes, and they definitely smelled browned (if that makes sense), but the taste was incredibly underwhelming... more like what I would expect overly stewed onions to taste. Which I suppose is exactly what this was! I am pretty sure I didn't taste caramelisation of the sugars, as predicted by a few in the comments, nor did they ever get anywhere near as deep brown and delicious as they do using the pan method. Probably just too much moisture. I ended up taking them out the next day and finishing them off in the pan; it definitely reduced the amount of time it took to finish in the pan as they were already broken down and I guess this helps to release the sugar compounds but I'm not convinced that this small time saving was worth the 12 hours in the slow cooker. I wonder whether it might work better in a low temperature oven in a cooking vessel with a looser fitting lid, where presumably the environment will be a lot drier. I can't be bothered to try that though; next time I'll just use the de-glazing over high heat method, seems much less effort in comparison!
Assistant: Low temp/oven/with lid (~300 degrees I think?) is the recommended Cook's Illustrated method. I use a dutch oven. I think it's excellent, great flavor, minimal involvement. If I need to do a large batch of onions, this is the best way by far. |
Human: Caramelising onions in the slow cooker - follow up! In case anyone was interested in the results after my earlier thread, I didn't really have great results using this method. After 12 hours on low in a slow cooker my onions ended up brown and mushy, yes, and they definitely smelled browned (if that makes sense), but the taste was incredibly underwhelming... more like what I would expect overly stewed onions to taste. Which I suppose is exactly what this was! I am pretty sure I didn't taste caramelisation of the sugars, as predicted by a few in the comments, nor did they ever get anywhere near as deep brown and delicious as they do using the pan method. Probably just too much moisture. I ended up taking them out the next day and finishing them off in the pan; it definitely reduced the amount of time it took to finish in the pan as they were already broken down and I guess this helps to release the sugar compounds but I'm not convinced that this small time saving was worth the 12 hours in the slow cooker. I wonder whether it might work better in a low temperature oven in a cooking vessel with a looser fitting lid, where presumably the environment will be a lot drier. I can't be bothered to try that though; next time I'll just use the de-glazing over high heat method, seems much less effort in comparison!
Assistant: I had the same experience. Texture was good but it tasted rather bland. I added some salt and that seemed to help a bit. I'm still going to use it though. | 2 | 1 |
Human: Can anyone help me recreate a recipe? :( So I was traveling in rome a few weeks ago and they had this amazing lemon cake at the hotel we were staying in. I think the cake itself was vanilla flavored but it had a layer of lemon curd or cream in the middle, in a way that the edge of the cake was held together (you can see in the picture in the link it looks like they didn't cut the cake in half and spread the cream in the middle after baking). https://i.postimg.cc/0QjSsgPR/lemoncake.jpg I tried to make this at home by pouring half of a vanilla cake batter in a baking pan, then spreading a layer of lemon curd in the middle and topping it with the rest of the batter, but all the lemon curd sank to the bottom and didn't look at all like in the picture :( Does anyone have an idea on how to recreate this?
Assistant: |
Human: Can anyone help me recreate a recipe? :( So I was traveling in rome a few weeks ago and they had this amazing lemon cake at the hotel we were staying in. I think the cake itself was vanilla flavored but it had a layer of lemon curd or cream in the middle, in a way that the edge of the cake was held together (you can see in the picture in the link it looks like they didn't cut the cake in half and spread the cream in the middle after baking). https://i.postimg.cc/0QjSsgPR/lemoncake.jpg I tried to make this at home by pouring half of a vanilla cake batter in a baking pan, then spreading a layer of lemon curd in the middle and topping it with the rest of the batter, but all the lemon curd sank to the bottom and didn't look at all like in the picture :( Does anyone have an idea on how to recreate this?
Assistant: That looks like a Gateau Basque, but with lemon curd. They are great -- and not hard to make. With this recipe if you just swap the pastry cream for lemon curd, leave out the cherries, and put some zested lemon peel in the tart dough I bet you'd have it. the dough comes out like a soft cookie, almost cake. https://www.allmychefs.com/recipes/gateau-basque-with-brandied-cherries-vanilla-creme-anglaise\_948\_2 |
Human: Can anyone help me recreate a recipe? :( So I was traveling in rome a few weeks ago and they had this amazing lemon cake at the hotel we were staying in. I think the cake itself was vanilla flavored but it had a layer of lemon curd or cream in the middle, in a way that the edge of the cake was held together (you can see in the picture in the link it looks like they didn't cut the cake in half and spread the cream in the middle after baking). https://i.postimg.cc/0QjSsgPR/lemoncake.jpg I tried to make this at home by pouring half of a vanilla cake batter in a baking pan, then spreading a layer of lemon curd in the middle and topping it with the rest of the batter, but all the lemon curd sank to the bottom and didn't look at all like in the picture :( Does anyone have an idea on how to recreate this?
Assistant: That looks like a tart. Shortcrust pastry, then lemon curd and then the sponge on top. Almost like a lemon bakewell. Did you try emailing your hotel and asking for the recipe? They may be happy to share with you. | 49 | 16 |
Human: Can anyone help me recreate a recipe? :( So I was traveling in rome a few weeks ago and they had this amazing lemon cake at the hotel we were staying in. I think the cake itself was vanilla flavored but it had a layer of lemon curd or cream in the middle, in a way that the edge of the cake was held together (you can see in the picture in the link it looks like they didn't cut the cake in half and spread the cream in the middle after baking). https://i.postimg.cc/0QjSsgPR/lemoncake.jpg I tried to make this at home by pouring half of a vanilla cake batter in a baking pan, then spreading a layer of lemon curd in the middle and topping it with the rest of the batter, but all the lemon curd sank to the bottom and didn't look at all like in the picture :( Does anyone have an idea on how to recreate this?
Assistant: |
Human: Can anyone help me recreate a recipe? :( So I was traveling in rome a few weeks ago and they had this amazing lemon cake at the hotel we were staying in. I think the cake itself was vanilla flavored but it had a layer of lemon curd or cream in the middle, in a way that the edge of the cake was held together (you can see in the picture in the link it looks like they didn't cut the cake in half and spread the cream in the middle after baking). https://i.postimg.cc/0QjSsgPR/lemoncake.jpg I tried to make this at home by pouring half of a vanilla cake batter in a baking pan, then spreading a layer of lemon curd in the middle and topping it with the rest of the batter, but all the lemon curd sank to the bottom and didn't look at all like in the picture :( Does anyone have an idea on how to recreate this?
Assistant: That looks like a Gateau Basque, but with lemon curd. They are great -- and not hard to make. With this recipe if you just swap the pastry cream for lemon curd, leave out the cherries, and put some zested lemon peel in the tart dough I bet you'd have it. the dough comes out like a soft cookie, almost cake. https://www.allmychefs.com/recipes/gateau-basque-with-brandied-cherries-vanilla-creme-anglaise\_948\_2 |
Human: Can anyone help me recreate a recipe? :( So I was traveling in rome a few weeks ago and they had this amazing lemon cake at the hotel we were staying in. I think the cake itself was vanilla flavored but it had a layer of lemon curd or cream in the middle, in a way that the edge of the cake was held together (you can see in the picture in the link it looks like they didn't cut the cake in half and spread the cream in the middle after baking). https://i.postimg.cc/0QjSsgPR/lemoncake.jpg I tried to make this at home by pouring half of a vanilla cake batter in a baking pan, then spreading a layer of lemon curd in the middle and topping it with the rest of the batter, but all the lemon curd sank to the bottom and didn't look at all like in the picture :( Does anyone have an idea on how to recreate this?
Assistant: Ask the food detectives in r/TipOfMyFork for dish ID, then you can find a recipe | 49 | 6 |
Human: Can anyone help me recreate a recipe? :( So I was traveling in rome a few weeks ago and they had this amazing lemon cake at the hotel we were staying in. I think the cake itself was vanilla flavored but it had a layer of lemon curd or cream in the middle, in a way that the edge of the cake was held together (you can see in the picture in the link it looks like they didn't cut the cake in half and spread the cream in the middle after baking). https://i.postimg.cc/0QjSsgPR/lemoncake.jpg I tried to make this at home by pouring half of a vanilla cake batter in a baking pan, then spreading a layer of lemon curd in the middle and topping it with the rest of the batter, but all the lemon curd sank to the bottom and didn't look at all like in the picture :( Does anyone have an idea on how to recreate this?
Assistant: |
Human: Can anyone help me recreate a recipe? :( So I was traveling in rome a few weeks ago and they had this amazing lemon cake at the hotel we were staying in. I think the cake itself was vanilla flavored but it had a layer of lemon curd or cream in the middle, in a way that the edge of the cake was held together (you can see in the picture in the link it looks like they didn't cut the cake in half and spread the cream in the middle after baking). https://i.postimg.cc/0QjSsgPR/lemoncake.jpg I tried to make this at home by pouring half of a vanilla cake batter in a baking pan, then spreading a layer of lemon curd in the middle and topping it with the rest of the batter, but all the lemon curd sank to the bottom and didn't look at all like in the picture :( Does anyone have an idea on how to recreate this?
Assistant: That looks like a tart. Shortcrust pastry, then lemon curd and then the sponge on top. Almost like a lemon bakewell. Did you try emailing your hotel and asking for the recipe? They may be happy to share with you. |
Human: Can anyone help me recreate a recipe? :( So I was traveling in rome a few weeks ago and they had this amazing lemon cake at the hotel we were staying in. I think the cake itself was vanilla flavored but it had a layer of lemon curd or cream in the middle, in a way that the edge of the cake was held together (you can see in the picture in the link it looks like they didn't cut the cake in half and spread the cream in the middle after baking). https://i.postimg.cc/0QjSsgPR/lemoncake.jpg I tried to make this at home by pouring half of a vanilla cake batter in a baking pan, then spreading a layer of lemon curd in the middle and topping it with the rest of the batter, but all the lemon curd sank to the bottom and didn't look at all like in the picture :( Does anyone have an idea on how to recreate this?
Assistant: Ask the food detectives in r/TipOfMyFork for dish ID, then you can find a recipe | 16 | 6 |
Human: I recently made caramel, It turned out too hard, any ideas? I cooked it in a sauce pan on medium heat added butter. It looked viscous then got too hard after it cooled. Help!?! I wanted it to be top a date cake and have a soft bite with a bit of give and viscous as it was poured on top
Assistant: |
Human: I recently made caramel, It turned out too hard, any ideas? I cooked it in a sauce pan on medium heat added butter. It looked viscous then got too hard after it cooled. Help!?! I wanted it to be top a date cake and have a soft bite with a bit of give and viscous as it was poured on top
Assistant: Get a candy thermometer. It’s possible to get to a level of experience that allows you to fairly consistently eyeball caramel, but that takes a lot of time & repetition with a thermometer so you know what to look/listen for at every stage, not just the target one(s). |
Human: I recently made caramel, It turned out too hard, any ideas? I cooked it in a sauce pan on medium heat added butter. It looked viscous then got too hard after it cooled. Help!?! I wanted it to be top a date cake and have a soft bite with a bit of give and viscous as it was poured on top
Assistant: You cooked it too hot. | 13 | 6 |
Human: I recently made caramel, It turned out too hard, any ideas? I cooked it in a sauce pan on medium heat added butter. It looked viscous then got too hard after it cooled. Help!?! I wanted it to be top a date cake and have a soft bite with a bit of give and viscous as it was poured on top
Assistant: |
Human: I recently made caramel, It turned out too hard, any ideas? I cooked it in a sauce pan on medium heat added butter. It looked viscous then got too hard after it cooled. Help!?! I wanted it to be top a date cake and have a soft bite with a bit of give and viscous as it was poured on top
Assistant: Get a candy thermometer. It’s possible to get to a level of experience that allows you to fairly consistently eyeball caramel, but that takes a lot of time & repetition with a thermometer so you know what to look/listen for at every stage, not just the target one(s). |
Human: I recently made caramel, It turned out too hard, any ideas? I cooked it in a sauce pan on medium heat added butter. It looked viscous then got too hard after it cooled. Help!?! I wanted it to be top a date cake and have a soft bite with a bit of give and viscous as it was poured on top
Assistant: Do this: https://youtu.be/URR66iH8_OQ?list=PLlFnM1H1mEwM8BUhu3pljKGOhCtOBzgUE&t=864 Just add water when you take it off the heat. EDIT: Should have said to watch at the end when they put it on the flan, it thickens quite a bit as it cools. | 13 | 2 |
Human: I recently made caramel, It turned out too hard, any ideas? I cooked it in a sauce pan on medium heat added butter. It looked viscous then got too hard after it cooled. Help!?! I wanted it to be top a date cake and have a soft bite with a bit of give and viscous as it was poured on top
Assistant: |
Human: I recently made caramel, It turned out too hard, any ideas? I cooked it in a sauce pan on medium heat added butter. It looked viscous then got too hard after it cooled. Help!?! I wanted it to be top a date cake and have a soft bite with a bit of give and viscous as it was poured on top
Assistant: You cooked it too hot. |
Human: I recently made caramel, It turned out too hard, any ideas? I cooked it in a sauce pan on medium heat added butter. It looked viscous then got too hard after it cooled. Help!?! I wanted it to be top a date cake and have a soft bite with a bit of give and viscous as it was poured on top
Assistant: Do this: https://youtu.be/URR66iH8_OQ?list=PLlFnM1H1mEwM8BUhu3pljKGOhCtOBzgUE&t=864 Just add water when you take it off the heat. EDIT: Should have said to watch at the end when they put it on the flan, it thickens quite a bit as it cools. | 6 | 2 |
Human: If flavoring a brine is pointless, does this also apply to poaching liquid? I recall from an article on Serious Eats that Kenji concluded that adding flavoring to brines (fresh herbs, spices, etc.) was, more or less, pointless as the flavoring molecules were too big to ever actually penetrate the meat (though they might add a bit of flavor simply by adhering to the outside when removed from the brine). Salt is the obvious exception; not sure about sugar? I am wondering if the same thing can be said for a poaching liquid? My intuition says yes but maybe the heating process changes something. Obviously if you are going to use the poaching liquid to make a broth or as the base for a stock after then it would be worthwhile but I am talking strictly about poaching for use in another application, say for something like a salad where you wanted the more delicate and moist texture of a poached chicken.
Assistant: |
Human: If flavoring a brine is pointless, does this also apply to poaching liquid? I recall from an article on Serious Eats that Kenji concluded that adding flavoring to brines (fresh herbs, spices, etc.) was, more or less, pointless as the flavoring molecules were too big to ever actually penetrate the meat (though they might add a bit of flavor simply by adhering to the outside when removed from the brine). Salt is the obvious exception; not sure about sugar? I am wondering if the same thing can be said for a poaching liquid? My intuition says yes but maybe the heating process changes something. Obviously if you are going to use the poaching liquid to make a broth or as the base for a stock after then it would be worthwhile but I am talking strictly about poaching for use in another application, say for something like a salad where you wanted the more delicate and moist texture of a poached chicken.
Assistant: I have trouble believing that poaching liquid would impart *zero* flavor. I suppose it would depend on the item being poached, something that can absorb a quantity of the liquid could theoretically absorb the flavor too. I'm also skeptical considering the fact that poaching in a court-bouillon is a classic technique. |
Human: If flavoring a brine is pointless, does this also apply to poaching liquid? I recall from an article on Serious Eats that Kenji concluded that adding flavoring to brines (fresh herbs, spices, etc.) was, more or less, pointless as the flavoring molecules were too big to ever actually penetrate the meat (though they might add a bit of flavor simply by adhering to the outside when removed from the brine). Salt is the obvious exception; not sure about sugar? I am wondering if the same thing can be said for a poaching liquid? My intuition says yes but maybe the heating process changes something. Obviously if you are going to use the poaching liquid to make a broth or as the base for a stock after then it would be worthwhile but I am talking strictly about poaching for use in another application, say for something like a salad where you wanted the more delicate and moist texture of a poached chicken.
Assistant: I use Alton Brown's Honey Turkey Brine - I can taste the honey in the bird. | 9 | 5 |
Human: If flavoring a brine is pointless, does this also apply to poaching liquid? I recall from an article on Serious Eats that Kenji concluded that adding flavoring to brines (fresh herbs, spices, etc.) was, more or less, pointless as the flavoring molecules were too big to ever actually penetrate the meat (though they might add a bit of flavor simply by adhering to the outside when removed from the brine). Salt is the obvious exception; not sure about sugar? I am wondering if the same thing can be said for a poaching liquid? My intuition says yes but maybe the heating process changes something. Obviously if you are going to use the poaching liquid to make a broth or as the base for a stock after then it would be worthwhile but I am talking strictly about poaching for use in another application, say for something like a salad where you wanted the more delicate and moist texture of a poached chicken.
Assistant: |
Human: If flavoring a brine is pointless, does this also apply to poaching liquid? I recall from an article on Serious Eats that Kenji concluded that adding flavoring to brines (fresh herbs, spices, etc.) was, more or less, pointless as the flavoring molecules were too big to ever actually penetrate the meat (though they might add a bit of flavor simply by adhering to the outside when removed from the brine). Salt is the obvious exception; not sure about sugar? I am wondering if the same thing can be said for a poaching liquid? My intuition says yes but maybe the heating process changes something. Obviously if you are going to use the poaching liquid to make a broth or as the base for a stock after then it would be worthwhile but I am talking strictly about poaching for use in another application, say for something like a salad where you wanted the more delicate and moist texture of a poached chicken.
Assistant: I have trouble believing that poaching liquid would impart *zero* flavor. I suppose it would depend on the item being poached, something that can absorb a quantity of the liquid could theoretically absorb the flavor too. I'm also skeptical considering the fact that poaching in a court-bouillon is a classic technique. |
Human: If flavoring a brine is pointless, does this also apply to poaching liquid? I recall from an article on Serious Eats that Kenji concluded that adding flavoring to brines (fresh herbs, spices, etc.) was, more or less, pointless as the flavoring molecules were too big to ever actually penetrate the meat (though they might add a bit of flavor simply by adhering to the outside when removed from the brine). Salt is the obvious exception; not sure about sugar? I am wondering if the same thing can be said for a poaching liquid? My intuition says yes but maybe the heating process changes something. Obviously if you are going to use the poaching liquid to make a broth or as the base for a stock after then it would be worthwhile but I am talking strictly about poaching for use in another application, say for something like a salad where you wanted the more delicate and moist texture of a poached chicken.
Assistant: You're exactly right. Flavoring a poaching liquid is most useful because it makes the kitchen smell delicious, not because it adds a whole lot to the food (excepting what you're also saying about using the liquid for a sauce/etc.) | 9 | 2 |
Human: If flavoring a brine is pointless, does this also apply to poaching liquid? I recall from an article on Serious Eats that Kenji concluded that adding flavoring to brines (fresh herbs, spices, etc.) was, more or less, pointless as the flavoring molecules were too big to ever actually penetrate the meat (though they might add a bit of flavor simply by adhering to the outside when removed from the brine). Salt is the obvious exception; not sure about sugar? I am wondering if the same thing can be said for a poaching liquid? My intuition says yes but maybe the heating process changes something. Obviously if you are going to use the poaching liquid to make a broth or as the base for a stock after then it would be worthwhile but I am talking strictly about poaching for use in another application, say for something like a salad where you wanted the more delicate and moist texture of a poached chicken.
Assistant: |
Human: If flavoring a brine is pointless, does this also apply to poaching liquid? I recall from an article on Serious Eats that Kenji concluded that adding flavoring to brines (fresh herbs, spices, etc.) was, more or less, pointless as the flavoring molecules were too big to ever actually penetrate the meat (though they might add a bit of flavor simply by adhering to the outside when removed from the brine). Salt is the obvious exception; not sure about sugar? I am wondering if the same thing can be said for a poaching liquid? My intuition says yes but maybe the heating process changes something. Obviously if you are going to use the poaching liquid to make a broth or as the base for a stock after then it would be worthwhile but I am talking strictly about poaching for use in another application, say for something like a salad where you wanted the more delicate and moist texture of a poached chicken.
Assistant: I use Alton Brown's Honey Turkey Brine - I can taste the honey in the bird. |
Human: If flavoring a brine is pointless, does this also apply to poaching liquid? I recall from an article on Serious Eats that Kenji concluded that adding flavoring to brines (fresh herbs, spices, etc.) was, more or less, pointless as the flavoring molecules were too big to ever actually penetrate the meat (though they might add a bit of flavor simply by adhering to the outside when removed from the brine). Salt is the obvious exception; not sure about sugar? I am wondering if the same thing can be said for a poaching liquid? My intuition says yes but maybe the heating process changes something. Obviously if you are going to use the poaching liquid to make a broth or as the base for a stock after then it would be worthwhile but I am talking strictly about poaching for use in another application, say for something like a salad where you wanted the more delicate and moist texture of a poached chicken.
Assistant: You're exactly right. Flavoring a poaching liquid is most useful because it makes the kitchen smell delicious, not because it adds a whole lot to the food (excepting what you're also saying about using the liquid for a sauce/etc.) | 5 | 2 |
Human: How do you cook your Korean bbq? I always just make it in a frying pan when I'm home but im looking to get a small indoor grill or bbq plate so the juice drips out. Probably a grill plate cause it's a lot cheaper lol What do you guys use to cook your Korean bbq?
Assistant: |
Human: How do you cook your Korean bbq? I always just make it in a frying pan when I'm home but im looking to get a small indoor grill or bbq plate so the juice drips out. Probably a grill plate cause it's a lot cheaper lol What do you guys use to cook your Korean bbq?
Assistant: I usually marinate overnight, and then cook on a charcoal grill |
Human: How do you cook your Korean bbq? I always just make it in a frying pan when I'm home but im looking to get a small indoor grill or bbq plate so the juice drips out. Probably a grill plate cause it's a lot cheaper lol What do you guys use to cook your Korean bbq?
Assistant: hi. first of all, I'm korean and living in korea. mostly we are using a pan with outlet. this is not gonna make your bbq greasy. oil comes from the meat and it gives a searing a few seconds. and the pan drains the oil by gravity. pan | 5 | 4 |
Human: How do you cook your Korean bbq? I always just make it in a frying pan when I'm home but im looking to get a small indoor grill or bbq plate so the juice drips out. Probably a grill plate cause it's a lot cheaper lol What do you guys use to cook your Korean bbq?
Assistant: |
Human: How do you cook your Korean bbq? I always just make it in a frying pan when I'm home but im looking to get a small indoor grill or bbq plate so the juice drips out. Probably a grill plate cause it's a lot cheaper lol What do you guys use to cook your Korean bbq?
Assistant: I usually marinate overnight, and then cook on a charcoal grill |
Human: How do you cook your Korean bbq? I always just make it in a frying pan when I'm home but im looking to get a small indoor grill or bbq plate so the juice drips out. Probably a grill plate cause it's a lot cheaper lol What do you guys use to cook your Korean bbq?
Assistant: Great q! I want to know: Is a cast iron grill pan worth owning? | 5 | 2 |
Human: How do you cook your Korean bbq? I always just make it in a frying pan when I'm home but im looking to get a small indoor grill or bbq plate so the juice drips out. Probably a grill plate cause it's a lot cheaper lol What do you guys use to cook your Korean bbq?
Assistant: |
Human: How do you cook your Korean bbq? I always just make it in a frying pan when I'm home but im looking to get a small indoor grill or bbq plate so the juice drips out. Probably a grill plate cause it's a lot cheaper lol What do you guys use to cook your Korean bbq?
Assistant: hi. first of all, I'm korean and living in korea. mostly we are using a pan with outlet. this is not gonna make your bbq greasy. oil comes from the meat and it gives a searing a few seconds. and the pan drains the oil by gravity. pan |
Human: How do you cook your Korean bbq? I always just make it in a frying pan when I'm home but im looking to get a small indoor grill or bbq plate so the juice drips out. Probably a grill plate cause it's a lot cheaper lol What do you guys use to cook your Korean bbq?
Assistant: Great q! I want to know: Is a cast iron grill pan worth owning? | 4 | 2 |
Human: Marinated chicken burning/sticking to stainless steel regardless of heat I've been trying to make the switch from nonstick to stainless steel with little luck. I have a triply all clad skillet and boneless skinless chicken thighs that were marinated in some spices, yogurt, and oil. I hated the pan on medium, waited for the water droplet leidenfrost effect, added oil and waited for it to heat up, all before adding the chicken. It started forming burn spots right away and the chicken didn't easily come off the pan even after waiting for it to "know when it will be ready to flip". I cleaned everything up and tried a second batch except this time with MORE oil and pan at MEDIUM HIGH heat, waited, added chicken, but got the ⁹same results. I did the third batch but this time with MEDIUM LOW heat on the pan. The chicken didn't have burn spots at the bottom AT FIRST but it showed back later. I didn't forcefully try to flip the chicken before that because it wasn't cooked fully on that side yet. Is the 'wet' marinated chicken the issue? When I tried to find videos all I see is clips of people using skin on thighs, that are NOT marinated in liquid. Everything I read about is talking about the heat, the temperature, the oil. Things that I've accounted for and still have issues. Does this mean I'd have to go back to using the r nonstick pan?
Assistant: |
Human: Marinated chicken burning/sticking to stainless steel regardless of heat I've been trying to make the switch from nonstick to stainless steel with little luck. I have a triply all clad skillet and boneless skinless chicken thighs that were marinated in some spices, yogurt, and oil. I hated the pan on medium, waited for the water droplet leidenfrost effect, added oil and waited for it to heat up, all before adding the chicken. It started forming burn spots right away and the chicken didn't easily come off the pan even after waiting for it to "know when it will be ready to flip". I cleaned everything up and tried a second batch except this time with MORE oil and pan at MEDIUM HIGH heat, waited, added chicken, but got the ⁹same results. I did the third batch but this time with MEDIUM LOW heat on the pan. The chicken didn't have burn spots at the bottom AT FIRST but it showed back later. I didn't forcefully try to flip the chicken before that because it wasn't cooked fully on that side yet. Is the 'wet' marinated chicken the issue? When I tried to find videos all I see is clips of people using skin on thighs, that are NOT marinated in liquid. Everything I read about is talking about the heat, the temperature, the oil. Things that I've accounted for and still have issues. Does this mean I'd have to go back to using the r nonstick pan?
Assistant: Yogurt is better for grilling/roasting. Swap it for lemon juice or a vinegar you like and a little water. Use higher heat for the stainless you want the oil in the pan to shimmer |
Human: Marinated chicken burning/sticking to stainless steel regardless of heat I've been trying to make the switch from nonstick to stainless steel with little luck. I have a triply all clad skillet and boneless skinless chicken thighs that were marinated in some spices, yogurt, and oil. I hated the pan on medium, waited for the water droplet leidenfrost effect, added oil and waited for it to heat up, all before adding the chicken. It started forming burn spots right away and the chicken didn't easily come off the pan even after waiting for it to "know when it will be ready to flip". I cleaned everything up and tried a second batch except this time with MORE oil and pan at MEDIUM HIGH heat, waited, added chicken, but got the ⁹same results. I did the third batch but this time with MEDIUM LOW heat on the pan. The chicken didn't have burn spots at the bottom AT FIRST but it showed back later. I didn't forcefully try to flip the chicken before that because it wasn't cooked fully on that side yet. Is the 'wet' marinated chicken the issue? When I tried to find videos all I see is clips of people using skin on thighs, that are NOT marinated in liquid. Everything I read about is talking about the heat, the temperature, the oil. Things that I've accounted for and still have issues. Does this mean I'd have to go back to using the r nonstick pan?
Assistant: Could possibly be the yogurt burning/sticking. Is the yogurt semi sweet and/or does your spice blend have any sugar in it? That could maybe also be the cause. | 8 | 6 |
Human: Marinated chicken burning/sticking to stainless steel regardless of heat I've been trying to make the switch from nonstick to stainless steel with little luck. I have a triply all clad skillet and boneless skinless chicken thighs that were marinated in some spices, yogurt, and oil. I hated the pan on medium, waited for the water droplet leidenfrost effect, added oil and waited for it to heat up, all before adding the chicken. It started forming burn spots right away and the chicken didn't easily come off the pan even after waiting for it to "know when it will be ready to flip". I cleaned everything up and tried a second batch except this time with MORE oil and pan at MEDIUM HIGH heat, waited, added chicken, but got the ⁹same results. I did the third batch but this time with MEDIUM LOW heat on the pan. The chicken didn't have burn spots at the bottom AT FIRST but it showed back later. I didn't forcefully try to flip the chicken before that because it wasn't cooked fully on that side yet. Is the 'wet' marinated chicken the issue? When I tried to find videos all I see is clips of people using skin on thighs, that are NOT marinated in liquid. Everything I read about is talking about the heat, the temperature, the oil. Things that I've accounted for and still have issues. Does this mean I'd have to go back to using the r nonstick pan?
Assistant: |
Human: Marinated chicken burning/sticking to stainless steel regardless of heat I've been trying to make the switch from nonstick to stainless steel with little luck. I have a triply all clad skillet and boneless skinless chicken thighs that were marinated in some spices, yogurt, and oil. I hated the pan on medium, waited for the water droplet leidenfrost effect, added oil and waited for it to heat up, all before adding the chicken. It started forming burn spots right away and the chicken didn't easily come off the pan even after waiting for it to "know when it will be ready to flip". I cleaned everything up and tried a second batch except this time with MORE oil and pan at MEDIUM HIGH heat, waited, added chicken, but got the ⁹same results. I did the third batch but this time with MEDIUM LOW heat on the pan. The chicken didn't have burn spots at the bottom AT FIRST but it showed back later. I didn't forcefully try to flip the chicken before that because it wasn't cooked fully on that side yet. Is the 'wet' marinated chicken the issue? When I tried to find videos all I see is clips of people using skin on thighs, that are NOT marinated in liquid. Everything I read about is talking about the heat, the temperature, the oil. Things that I've accounted for and still have issues. Does this mean I'd have to go back to using the r nonstick pan?
Assistant: Yogurt is better for grilling/roasting. Swap it for lemon juice or a vinegar you like and a little water. Use higher heat for the stainless you want the oil in the pan to shimmer |
Human: Marinated chicken burning/sticking to stainless steel regardless of heat I've been trying to make the switch from nonstick to stainless steel with little luck. I have a triply all clad skillet and boneless skinless chicken thighs that were marinated in some spices, yogurt, and oil. I hated the pan on medium, waited for the water droplet leidenfrost effect, added oil and waited for it to heat up, all before adding the chicken. It started forming burn spots right away and the chicken didn't easily come off the pan even after waiting for it to "know when it will be ready to flip". I cleaned everything up and tried a second batch except this time with MORE oil and pan at MEDIUM HIGH heat, waited, added chicken, but got the ⁹same results. I did the third batch but this time with MEDIUM LOW heat on the pan. The chicken didn't have burn spots at the bottom AT FIRST but it showed back later. I didn't forcefully try to flip the chicken before that because it wasn't cooked fully on that side yet. Is the 'wet' marinated chicken the issue? When I tried to find videos all I see is clips of people using skin on thighs, that are NOT marinated in liquid. Everything I read about is talking about the heat, the temperature, the oil. Things that I've accounted for and still have issues. Does this mean I'd have to go back to using the r nonstick pan?
Assistant: What temperature is the meat at when you put it in the pan? If you continue to have problems maybe try wiping off excess yoghurt as it’s main goal is to tenderize the meat while marinating and doesn’t add much wile cooking. Skin on thighs are also much easier to sear. | 8 | 3 |
Human: Marinated chicken burning/sticking to stainless steel regardless of heat I've been trying to make the switch from nonstick to stainless steel with little luck. I have a triply all clad skillet and boneless skinless chicken thighs that were marinated in some spices, yogurt, and oil. I hated the pan on medium, waited for the water droplet leidenfrost effect, added oil and waited for it to heat up, all before adding the chicken. It started forming burn spots right away and the chicken didn't easily come off the pan even after waiting for it to "know when it will be ready to flip". I cleaned everything up and tried a second batch except this time with MORE oil and pan at MEDIUM HIGH heat, waited, added chicken, but got the ⁹same results. I did the third batch but this time with MEDIUM LOW heat on the pan. The chicken didn't have burn spots at the bottom AT FIRST but it showed back later. I didn't forcefully try to flip the chicken before that because it wasn't cooked fully on that side yet. Is the 'wet' marinated chicken the issue? When I tried to find videos all I see is clips of people using skin on thighs, that are NOT marinated in liquid. Everything I read about is talking about the heat, the temperature, the oil. Things that I've accounted for and still have issues. Does this mean I'd have to go back to using the r nonstick pan?
Assistant: |
Human: Marinated chicken burning/sticking to stainless steel regardless of heat I've been trying to make the switch from nonstick to stainless steel with little luck. I have a triply all clad skillet and boneless skinless chicken thighs that were marinated in some spices, yogurt, and oil. I hated the pan on medium, waited for the water droplet leidenfrost effect, added oil and waited for it to heat up, all before adding the chicken. It started forming burn spots right away and the chicken didn't easily come off the pan even after waiting for it to "know when it will be ready to flip". I cleaned everything up and tried a second batch except this time with MORE oil and pan at MEDIUM HIGH heat, waited, added chicken, but got the ⁹same results. I did the third batch but this time with MEDIUM LOW heat on the pan. The chicken didn't have burn spots at the bottom AT FIRST but it showed back later. I didn't forcefully try to flip the chicken before that because it wasn't cooked fully on that side yet. Is the 'wet' marinated chicken the issue? When I tried to find videos all I see is clips of people using skin on thighs, that are NOT marinated in liquid. Everything I read about is talking about the heat, the temperature, the oil. Things that I've accounted for and still have issues. Does this mean I'd have to go back to using the r nonstick pan?
Assistant: Could possibly be the yogurt burning/sticking. Is the yogurt semi sweet and/or does your spice blend have any sugar in it? That could maybe also be the cause. |
Human: Marinated chicken burning/sticking to stainless steel regardless of heat I've been trying to make the switch from nonstick to stainless steel with little luck. I have a triply all clad skillet and boneless skinless chicken thighs that were marinated in some spices, yogurt, and oil. I hated the pan on medium, waited for the water droplet leidenfrost effect, added oil and waited for it to heat up, all before adding the chicken. It started forming burn spots right away and the chicken didn't easily come off the pan even after waiting for it to "know when it will be ready to flip". I cleaned everything up and tried a second batch except this time with MORE oil and pan at MEDIUM HIGH heat, waited, added chicken, but got the ⁹same results. I did the third batch but this time with MEDIUM LOW heat on the pan. The chicken didn't have burn spots at the bottom AT FIRST but it showed back later. I didn't forcefully try to flip the chicken before that because it wasn't cooked fully on that side yet. Is the 'wet' marinated chicken the issue? When I tried to find videos all I see is clips of people using skin on thighs, that are NOT marinated in liquid. Everything I read about is talking about the heat, the temperature, the oil. Things that I've accounted for and still have issues. Does this mean I'd have to go back to using the r nonstick pan?
Assistant: What temperature is the meat at when you put it in the pan? If you continue to have problems maybe try wiping off excess yoghurt as it’s main goal is to tenderize the meat while marinating and doesn’t add much wile cooking. Skin on thighs are also much easier to sear. | 6 | 3 |
Human: Making eggrolls ahead of an event-advice? I am putting on an event for my restaurant on a day we are normally closed. I'm doing a standard American Chinese take out night. I have made plenty of egg rolls before but I have run into issues with them splitting while freezing. So I am making them all the day before my event and will store them in a fridge. That being said any tips on this? I was considering using some corn starch to try and prevent any sticking or maybe wrapping them individually.
Assistant: |
Human: Making eggrolls ahead of an event-advice? I am putting on an event for my restaurant on a day we are normally closed. I'm doing a standard American Chinese take out night. I have made plenty of egg rolls before but I have run into issues with them splitting while freezing. So I am making them all the day before my event and will store them in a fridge. That being said any tips on this? I was considering using some corn starch to try and prevent any sticking or maybe wrapping them individually.
Assistant: Once you finish making the egg rolls, fry them once to mostly cook through. Store them, and fry a second time to heat through and get some colour before serving. Double frying is key for almost everything! Source: am Chinese and used to work at a restaurant. |
Human: Making eggrolls ahead of an event-advice? I am putting on an event for my restaurant on a day we are normally closed. I'm doing a standard American Chinese take out night. I have made plenty of egg rolls before but I have run into issues with them splitting while freezing. So I am making them all the day before my event and will store them in a fridge. That being said any tips on this? I was considering using some corn starch to try and prevent any sticking or maybe wrapping them individually.
Assistant: I used to roll them, roll in cornstarch, stack and refrigerate. Lots of soggyness. Now I roll, roll in cornstarch, and par fry for 2 to 3 minutes, pull them as soon as the wrappers start to bubble. They won't stick together and the wrappers get nice and crispy when you serve. | 41 | 12 |
Human: Making eggrolls ahead of an event-advice? I am putting on an event for my restaurant on a day we are normally closed. I'm doing a standard American Chinese take out night. I have made plenty of egg rolls before but I have run into issues with them splitting while freezing. So I am making them all the day before my event and will store them in a fridge. That being said any tips on this? I was considering using some corn starch to try and prevent any sticking or maybe wrapping them individually.
Assistant: |
Human: Making eggrolls ahead of an event-advice? I am putting on an event for my restaurant on a day we are normally closed. I'm doing a standard American Chinese take out night. I have made plenty of egg rolls before but I have run into issues with them splitting while freezing. So I am making them all the day before my event and will store them in a fridge. That being said any tips on this? I was considering using some corn starch to try and prevent any sticking or maybe wrapping them individually.
Assistant: Once you finish making the egg rolls, fry them once to mostly cook through. Store them, and fry a second time to heat through and get some colour before serving. Double frying is key for almost everything! Source: am Chinese and used to work at a restaurant. |
Human: Making eggrolls ahead of an event-advice? I am putting on an event for my restaurant on a day we are normally closed. I'm doing a standard American Chinese take out night. I have made plenty of egg rolls before but I have run into issues with them splitting while freezing. So I am making them all the day before my event and will store them in a fridge. That being said any tips on this? I was considering using some corn starch to try and prevent any sticking or maybe wrapping them individually.
Assistant: Use a 1/3 pan, line the bottom with deli/parchment paper, make your eggrolls, coat in corn starch, align along bottom of pan. After you complete a row, put another piece of deli/parchment paper on top, start the next row, followed by another piece of deli/parchment paper, etc.. Cover with plastic wrap and they should be good for 2-3 days. | 41 | 9 |
Human: Making eggrolls ahead of an event-advice? I am putting on an event for my restaurant on a day we are normally closed. I'm doing a standard American Chinese take out night. I have made plenty of egg rolls before but I have run into issues with them splitting while freezing. So I am making them all the day before my event and will store them in a fridge. That being said any tips on this? I was considering using some corn starch to try and prevent any sticking or maybe wrapping them individually.
Assistant: |
Human: Making eggrolls ahead of an event-advice? I am putting on an event for my restaurant on a day we are normally closed. I'm doing a standard American Chinese take out night. I have made plenty of egg rolls before but I have run into issues with them splitting while freezing. So I am making them all the day before my event and will store them in a fridge. That being said any tips on this? I was considering using some corn starch to try and prevent any sticking or maybe wrapping them individually.
Assistant: I used to roll them, roll in cornstarch, stack and refrigerate. Lots of soggyness. Now I roll, roll in cornstarch, and par fry for 2 to 3 minutes, pull them as soon as the wrappers start to bubble. They won't stick together and the wrappers get nice and crispy when you serve. |
Human: Making eggrolls ahead of an event-advice? I am putting on an event for my restaurant on a day we are normally closed. I'm doing a standard American Chinese take out night. I have made plenty of egg rolls before but I have run into issues with them splitting while freezing. So I am making them all the day before my event and will store them in a fridge. That being said any tips on this? I was considering using some corn starch to try and prevent any sticking or maybe wrapping them individually.
Assistant: Use a 1/3 pan, line the bottom with deli/parchment paper, make your eggrolls, coat in corn starch, align along bottom of pan. After you complete a row, put another piece of deli/parchment paper on top, start the next row, followed by another piece of deli/parchment paper, etc.. Cover with plastic wrap and they should be good for 2-3 days. | 12 | 9 |
Human: How do I get a "deep" flavor to my food? I am new to non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it. For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.
Assistant: |
Human: How do I get a "deep" flavor to my food? I am new to non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it. For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.
Assistant: Building layers of flavor as you cook, usually entails doing lots of things in slow form. How you go about that? Totally dependent on what and how you're cooking. Layers man, layers... |
Human: How do I get a "deep" flavor to my food? I am new to non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it. For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.
Assistant: Salt.. most of the time when you think the food is missing something and start adding more spices its only salt that was needed... Salt is a flavor developer . | 5 | 4 |
Human: How do I get a "deep" flavor to my food? I am new to non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it. For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.
Assistant: |
Human: How do I get a "deep" flavor to my food? I am new to non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it. For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.
Assistant: Building layers of flavor as you cook, usually entails doing lots of things in slow form. How you go about that? Totally dependent on what and how you're cooking. Layers man, layers... |
Human: How do I get a "deep" flavor to my food? I am new to non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it. For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.
Assistant: On top of ask this great advise, I would like to add an endorsement for distilled or RO water. Real water has loads of minerals and chemicals dissolved into it when it gets to you, these prevent the full extraction of flavor bases when making stocks and sauces. I knew this in theory when I started, but the difference really is night and day. Please make two small test batches side by side as an experiment for yourself, it's almost an unbelievable contrast. | 5 | 2 |
Human: How do I get a "deep" flavor to my food? I am new to non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it. For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.
Assistant: |
Human: How do I get a "deep" flavor to my food? I am new to non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it. For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.
Assistant: Salt.. most of the time when you think the food is missing something and start adding more spices its only salt that was needed... Salt is a flavor developer . |
Human: How do I get a "deep" flavor to my food? I am new to non-paki cooking (that is all I grew up eating). I have found a new love for french food. When ever I go to a good french restaurant the dishes have a really deep flavor. I don't know how to explain it, it just feels like home. I have tried to make a few french dishes and I can't replicate it. For example, onion soup. I can taste the onions, and the thyme and bay leaf, but it isn't the same soup I love to get at a restaurant.
Assistant: On top of ask this great advise, I would like to add an endorsement for distilled or RO water. Real water has loads of minerals and chemicals dissolved into it when it gets to you, these prevent the full extraction of flavor bases when making stocks and sauces. I knew this in theory when I started, but the difference really is night and day. Please make two small test batches side by side as an experiment for yourself, it's almost an unbelievable contrast. | 4 | 2 |
Human: Advice for Ditching Plastic Wrap? I ran into a flatbread recipe that called for letting the dough rest in the fridge for some time, wrapped in plastic. My pie dough recipe calls for the same thing, but I only make pie a few times a year and have been able to bury the guilt of using plastic wrap so far. But now the fam likes the flatbread, and wants me to make it whenever we have burritos, which is quite often. I don't mind the labor... but do I really need to waste a square of plastic wrap every time? or worse: WASH a square of plastic wrap so I can reuse it? So why do recipes call for doughs to be wrapped when resting and does anyone have suggestions for alternatives? Thanks!
Assistant: |
Human: Advice for Ditching Plastic Wrap? I ran into a flatbread recipe that called for letting the dough rest in the fridge for some time, wrapped in plastic. My pie dough recipe calls for the same thing, but I only make pie a few times a year and have been able to bury the guilt of using plastic wrap so far. But now the fam likes the flatbread, and wants me to make it whenever we have burritos, which is quite often. I don't mind the labor... but do I really need to waste a square of plastic wrap every time? or worse: WASH a square of plastic wrap so I can reuse it? So why do recipes call for doughs to be wrapped when resting and does anyone have suggestions for alternatives? Thanks!
Assistant: Put it in a tub or bowl with a lid. Easy. |
Human: Advice for Ditching Plastic Wrap? I ran into a flatbread recipe that called for letting the dough rest in the fridge for some time, wrapped in plastic. My pie dough recipe calls for the same thing, but I only make pie a few times a year and have been able to bury the guilt of using plastic wrap so far. But now the fam likes the flatbread, and wants me to make it whenever we have burritos, which is quite often. I don't mind the labor... but do I really need to waste a square of plastic wrap every time? or worse: WASH a square of plastic wrap so I can reuse it? So why do recipes call for doughs to be wrapped when resting and does anyone have suggestions for alternatives? Thanks!
Assistant: I have silicone covers for bowls. If I'm resting dough on a tray, I cover it with a garbage bag. Then when I'm done, I just use the garbage bag for trash as intended. | 12 | 10 |
Human: Advice for Ditching Plastic Wrap? I ran into a flatbread recipe that called for letting the dough rest in the fridge for some time, wrapped in plastic. My pie dough recipe calls for the same thing, but I only make pie a few times a year and have been able to bury the guilt of using plastic wrap so far. But now the fam likes the flatbread, and wants me to make it whenever we have burritos, which is quite often. I don't mind the labor... but do I really need to waste a square of plastic wrap every time? or worse: WASH a square of plastic wrap so I can reuse it? So why do recipes call for doughs to be wrapped when resting and does anyone have suggestions for alternatives? Thanks!
Assistant: |
Human: Advice for Ditching Plastic Wrap? I ran into a flatbread recipe that called for letting the dough rest in the fridge for some time, wrapped in plastic. My pie dough recipe calls for the same thing, but I only make pie a few times a year and have been able to bury the guilt of using plastic wrap so far. But now the fam likes the flatbread, and wants me to make it whenever we have burritos, which is quite often. I don't mind the labor... but do I really need to waste a square of plastic wrap every time? or worse: WASH a square of plastic wrap so I can reuse it? So why do recipes call for doughs to be wrapped when resting and does anyone have suggestions for alternatives? Thanks!
Assistant: Put it in a tub or bowl with a lid. Easy. |
Human: Advice for Ditching Plastic Wrap? I ran into a flatbread recipe that called for letting the dough rest in the fridge for some time, wrapped in plastic. My pie dough recipe calls for the same thing, but I only make pie a few times a year and have been able to bury the guilt of using plastic wrap so far. But now the fam likes the flatbread, and wants me to make it whenever we have burritos, which is quite often. I don't mind the labor... but do I really need to waste a square of plastic wrap every time? or worse: WASH a square of plastic wrap so I can reuse it? So why do recipes call for doughs to be wrapped when resting and does anyone have suggestions for alternatives? Thanks!
Assistant: I’m lucky that my dollar store cul de poule (I guess they’re mixing bowls…Literally translated it means chickens ass)… Anyway my sandwich plates fit perfectly over them and it means I can stack them because the plate solid enough to hold them | 12 | 4 |
Human: Advice for Ditching Plastic Wrap? I ran into a flatbread recipe that called for letting the dough rest in the fridge for some time, wrapped in plastic. My pie dough recipe calls for the same thing, but I only make pie a few times a year and have been able to bury the guilt of using plastic wrap so far. But now the fam likes the flatbread, and wants me to make it whenever we have burritos, which is quite often. I don't mind the labor... but do I really need to waste a square of plastic wrap every time? or worse: WASH a square of plastic wrap so I can reuse it? So why do recipes call for doughs to be wrapped when resting and does anyone have suggestions for alternatives? Thanks!
Assistant: |
Human: Advice for Ditching Plastic Wrap? I ran into a flatbread recipe that called for letting the dough rest in the fridge for some time, wrapped in plastic. My pie dough recipe calls for the same thing, but I only make pie a few times a year and have been able to bury the guilt of using plastic wrap so far. But now the fam likes the flatbread, and wants me to make it whenever we have burritos, which is quite often. I don't mind the labor... but do I really need to waste a square of plastic wrap every time? or worse: WASH a square of plastic wrap so I can reuse it? So why do recipes call for doughs to be wrapped when resting and does anyone have suggestions for alternatives? Thanks!
Assistant: I have silicone covers for bowls. If I'm resting dough on a tray, I cover it with a garbage bag. Then when I'm done, I just use the garbage bag for trash as intended. |
Human: Advice for Ditching Plastic Wrap? I ran into a flatbread recipe that called for letting the dough rest in the fridge for some time, wrapped in plastic. My pie dough recipe calls for the same thing, but I only make pie a few times a year and have been able to bury the guilt of using plastic wrap so far. But now the fam likes the flatbread, and wants me to make it whenever we have burritos, which is quite often. I don't mind the labor... but do I really need to waste a square of plastic wrap every time? or worse: WASH a square of plastic wrap so I can reuse it? So why do recipes call for doughs to be wrapped when resting and does anyone have suggestions for alternatives? Thanks!
Assistant: I’m lucky that my dollar store cul de poule (I guess they’re mixing bowls…Literally translated it means chickens ass)… Anyway my sandwich plates fit perfectly over them and it means I can stack them because the plate solid enough to hold them | 10 | 4 |
Human: Cannot have dairy due to breastfeeding dairy intolerant infant, what can I use instead of Greek yogurt in a sauce? Question is as above. My son, if I have even the smallest amount of dairy, is extremely uncomfortable and angry. I need to make a tzatziki-esque sauce for chicken schwarma and I have no idea. I used Greek yogurt for it last time and bub was not happy. Ideas please?
Assistant: |
Human: Cannot have dairy due to breastfeeding dairy intolerant infant, what can I use instead of Greek yogurt in a sauce? Question is as above. My son, if I have even the smallest amount of dairy, is extremely uncomfortable and angry. I need to make a tzatziki-esque sauce for chicken schwarma and I have no idea. I used Greek yogurt for it last time and bub was not happy. Ideas please?
Assistant: Been there with the dairy intolerant babe. Yogurt was particularly problematic for us. Thankfully she grew out of it. Spicy hummus or even plain tahini would be good. Best of luck mama! |
Human: Cannot have dairy due to breastfeeding dairy intolerant infant, what can I use instead of Greek yogurt in a sauce? Question is as above. My son, if I have even the smallest amount of dairy, is extremely uncomfortable and angry. I need to make a tzatziki-esque sauce for chicken schwarma and I have no idea. I used Greek yogurt for it last time and bub was not happy. Ideas please?
Assistant: Try silken tofu and some lemon juice or wine vinegar (that should mimic the taste and consistency pretty closely). Once you add in the cucumber and garlic I'd bet it will be indistinguishable. | 3 | 2 |
Human: Cannot have dairy due to breastfeeding dairy intolerant infant, what can I use instead of Greek yogurt in a sauce? Question is as above. My son, if I have even the smallest amount of dairy, is extremely uncomfortable and angry. I need to make a tzatziki-esque sauce for chicken schwarma and I have no idea. I used Greek yogurt for it last time and bub was not happy. Ideas please?
Assistant: |
Human: Cannot have dairy due to breastfeeding dairy intolerant infant, what can I use instead of Greek yogurt in a sauce? Question is as above. My son, if I have even the smallest amount of dairy, is extremely uncomfortable and angry. I need to make a tzatziki-esque sauce for chicken schwarma and I have no idea. I used Greek yogurt for it last time and bub was not happy. Ideas please?
Assistant: Been there with the dairy intolerant babe. Yogurt was particularly problematic for us. Thankfully she grew out of it. Spicy hummus or even plain tahini would be good. Best of luck mama! |
Human: Cannot have dairy due to breastfeeding dairy intolerant infant, what can I use instead of Greek yogurt in a sauce? Question is as above. My son, if I have even the smallest amount of dairy, is extremely uncomfortable and angry. I need to make a tzatziki-esque sauce for chicken schwarma and I have no idea. I used Greek yogurt for it last time and bub was not happy. Ideas please?
Assistant: Skip it? | 3 | 1 |
Human: Cannot have dairy due to breastfeeding dairy intolerant infant, what can I use instead of Greek yogurt in a sauce? Question is as above. My son, if I have even the smallest amount of dairy, is extremely uncomfortable and angry. I need to make a tzatziki-esque sauce for chicken schwarma and I have no idea. I used Greek yogurt for it last time and bub was not happy. Ideas please?
Assistant: |
Human: Cannot have dairy due to breastfeeding dairy intolerant infant, what can I use instead of Greek yogurt in a sauce? Question is as above. My son, if I have even the smallest amount of dairy, is extremely uncomfortable and angry. I need to make a tzatziki-esque sauce for chicken schwarma and I have no idea. I used Greek yogurt for it last time and bub was not happy. Ideas please?
Assistant: Try silken tofu and some lemon juice or wine vinegar (that should mimic the taste and consistency pretty closely). Once you add in the cucumber and garlic I'd bet it will be indistinguishable. |
Human: Cannot have dairy due to breastfeeding dairy intolerant infant, what can I use instead of Greek yogurt in a sauce? Question is as above. My son, if I have even the smallest amount of dairy, is extremely uncomfortable and angry. I need to make a tzatziki-esque sauce for chicken schwarma and I have no idea. I used Greek yogurt for it last time and bub was not happy. Ideas please?
Assistant: Skip it? | 2 | 1 |
Human: please explain to me how do I knead dough because i can't wrap my head around it so I recently developed an unhealthy obsession with ramen, I've never had ramen before and in my country specialised restaurants are scarce and actual ramen noodle are inexistent. so I decided that im going to learn how to make my own ramen noodles ( and hopefully other pastas too) and I wanted to get some experience with bread before I commit and buy the pasta machine thing. but no matter what i do I just cant wrap my head around kneading dough , i just start moving my hands in all directions and get laughed by mom and she intervenes and does the rest without even showing me how.
Assistant: |
Human: please explain to me how do I knead dough because i can't wrap my head around it so I recently developed an unhealthy obsession with ramen, I've never had ramen before and in my country specialised restaurants are scarce and actual ramen noodle are inexistent. so I decided that im going to learn how to make my own ramen noodles ( and hopefully other pastas too) and I wanted to get some experience with bread before I commit and buy the pasta machine thing. but no matter what i do I just cant wrap my head around kneading dough , i just start moving my hands in all directions and get laughed by mom and she intervenes and does the rest without even showing me how.
Assistant: WHY do food matriarchs DO THIS?? My friend Jorge says that his mom doesn't want him to be gay and won't show him baking. (As if baking would make you gay.) \[Edit: also, he's not gay!\] So-called "gender norms" in "traditional" societies need to be gotten rid of so that the world can have tasty food with less psychological drama. |
Human: please explain to me how do I knead dough because i can't wrap my head around it so I recently developed an unhealthy obsession with ramen, I've never had ramen before and in my country specialised restaurants are scarce and actual ramen noodle are inexistent. so I decided that im going to learn how to make my own ramen noodles ( and hopefully other pastas too) and I wanted to get some experience with bread before I commit and buy the pasta machine thing. but no matter what i do I just cant wrap my head around kneading dough , i just start moving my hands in all directions and get laughed by mom and she intervenes and does the rest without even showing me how.
Assistant: Well, definitely don’t wrap your head around the dough. That’s just going to make a huge mess. | 3 | 2 |
Human: please explain to me how do I knead dough because i can't wrap my head around it so I recently developed an unhealthy obsession with ramen, I've never had ramen before and in my country specialised restaurants are scarce and actual ramen noodle are inexistent. so I decided that im going to learn how to make my own ramen noodles ( and hopefully other pastas too) and I wanted to get some experience with bread before I commit and buy the pasta machine thing. but no matter what i do I just cant wrap my head around kneading dough , i just start moving my hands in all directions and get laughed by mom and she intervenes and does the rest without even showing me how.
Assistant: |
Human: please explain to me how do I knead dough because i can't wrap my head around it so I recently developed an unhealthy obsession with ramen, I've never had ramen before and in my country specialised restaurants are scarce and actual ramen noodle are inexistent. so I decided that im going to learn how to make my own ramen noodles ( and hopefully other pastas too) and I wanted to get some experience with bread before I commit and buy the pasta machine thing. but no matter what i do I just cant wrap my head around kneading dough , i just start moving my hands in all directions and get laughed by mom and she intervenes and does the rest without even showing me how.
Assistant: WHY do food matriarchs DO THIS?? My friend Jorge says that his mom doesn't want him to be gay and won't show him baking. (As if baking would make you gay.) \[Edit: also, he's not gay!\] So-called "gender norms" in "traditional" societies need to be gotten rid of so that the world can have tasty food with less psychological drama. |
Human: please explain to me how do I knead dough because i can't wrap my head around it so I recently developed an unhealthy obsession with ramen, I've never had ramen before and in my country specialised restaurants are scarce and actual ramen noodle are inexistent. so I decided that im going to learn how to make my own ramen noodles ( and hopefully other pastas too) and I wanted to get some experience with bread before I commit and buy the pasta machine thing. but no matter what i do I just cant wrap my head around kneading dough , i just start moving my hands in all directions and get laughed by mom and she intervenes and does the rest without even showing me how.
Assistant: Here's a youtube. It's for a standard Italian egg noodle so not quite the same as ramen, but it's a good starting point | 3 | 1 |
Human: please explain to me how do I knead dough because i can't wrap my head around it so I recently developed an unhealthy obsession with ramen, I've never had ramen before and in my country specialised restaurants are scarce and actual ramen noodle are inexistent. so I decided that im going to learn how to make my own ramen noodles ( and hopefully other pastas too) and I wanted to get some experience with bread before I commit and buy the pasta machine thing. but no matter what i do I just cant wrap my head around kneading dough , i just start moving my hands in all directions and get laughed by mom and she intervenes and does the rest without even showing me how.
Assistant: |
Human: please explain to me how do I knead dough because i can't wrap my head around it so I recently developed an unhealthy obsession with ramen, I've never had ramen before and in my country specialised restaurants are scarce and actual ramen noodle are inexistent. so I decided that im going to learn how to make my own ramen noodles ( and hopefully other pastas too) and I wanted to get some experience with bread before I commit and buy the pasta machine thing. but no matter what i do I just cant wrap my head around kneading dough , i just start moving my hands in all directions and get laughed by mom and she intervenes and does the rest without even showing me how.
Assistant: Well, definitely don’t wrap your head around the dough. That’s just going to make a huge mess. |
Human: please explain to me how do I knead dough because i can't wrap my head around it so I recently developed an unhealthy obsession with ramen, I've never had ramen before and in my country specialised restaurants are scarce and actual ramen noodle are inexistent. so I decided that im going to learn how to make my own ramen noodles ( and hopefully other pastas too) and I wanted to get some experience with bread before I commit and buy the pasta machine thing. but no matter what i do I just cant wrap my head around kneading dough , i just start moving my hands in all directions and get laughed by mom and she intervenes and does the rest without even showing me how.
Assistant: Here's a youtube. It's for a standard Italian egg noodle so not quite the same as ramen, but it's a good starting point | 2 | 1 |
Human: I just started measuring flour by weight instead of volume and found a huge variance. Is my scale wrong or is volume really this misleading? I zero'd out my scale with the food measuring tray on top of it. According to King arthur flour, 1 cup of all purpose flour weights about 4.25 ounces. I use my measuring cup to scoop a cup of all purpose flour, leveled off, and place it on the scale. The scale read 6.5 ounces. That's a HUGE difference! 50% different! Is my scale being inaccurate or is weighing by volume really that variable?
Assistant: |
Human: I just started measuring flour by weight instead of volume and found a huge variance. Is my scale wrong or is volume really this misleading? I zero'd out my scale with the food measuring tray on top of it. According to King arthur flour, 1 cup of all purpose flour weights about 4.25 ounces. I use my measuring cup to scoop a cup of all purpose flour, leveled off, and place it on the scale. The scale read 6.5 ounces. That's a HUGE difference! 50% different! Is my scale being inaccurate or is weighing by volume really that variable?
Assistant: "weighing" by volume sounds insane to me. Americans are barbarians sometimes ;) |
Human: I just started measuring flour by weight instead of volume and found a huge variance. Is my scale wrong or is volume really this misleading? I zero'd out my scale with the food measuring tray on top of it. According to King arthur flour, 1 cup of all purpose flour weights about 4.25 ounces. I use my measuring cup to scoop a cup of all purpose flour, leveled off, and place it on the scale. The scale read 6.5 ounces. That's a HUGE difference! 50% different! Is my scale being inaccurate or is weighing by volume really that variable?
Assistant: I absolutely detest recipes with any volume measurements. | 10 | 8 |
Human: I just started measuring flour by weight instead of volume and found a huge variance. Is my scale wrong or is volume really this misleading? I zero'd out my scale with the food measuring tray on top of it. According to King arthur flour, 1 cup of all purpose flour weights about 4.25 ounces. I use my measuring cup to scoop a cup of all purpose flour, leveled off, and place it on the scale. The scale read 6.5 ounces. That's a HUGE difference! 50% different! Is my scale being inaccurate or is weighing by volume really that variable?
Assistant: |
Human: I just started measuring flour by weight instead of volume and found a huge variance. Is my scale wrong or is volume really this misleading? I zero'd out my scale with the food measuring tray on top of it. According to King arthur flour, 1 cup of all purpose flour weights about 4.25 ounces. I use my measuring cup to scoop a cup of all purpose flour, leveled off, and place it on the scale. The scale read 6.5 ounces. That's a HUGE difference! 50% different! Is my scale being inaccurate or is weighing by volume really that variable?
Assistant: "weighing" by volume sounds insane to me. Americans are barbarians sometimes ;) |
Human: I just started measuring flour by weight instead of volume and found a huge variance. Is my scale wrong or is volume really this misleading? I zero'd out my scale with the food measuring tray on top of it. According to King arthur flour, 1 cup of all purpose flour weights about 4.25 ounces. I use my measuring cup to scoop a cup of all purpose flour, leveled off, and place it on the scale. The scale read 6.5 ounces. That's a HUGE difference! 50% different! Is my scale being inaccurate or is weighing by volume really that variable?
Assistant: It's unlikely your scale is wrong, but that's not exactly difficult to test. Zero your balance on a measuring cup, then pour 100ml of water into it. It should weigh exactly 100g. | 10 | 4 |
Human: I just started measuring flour by weight instead of volume and found a huge variance. Is my scale wrong or is volume really this misleading? I zero'd out my scale with the food measuring tray on top of it. According to King arthur flour, 1 cup of all purpose flour weights about 4.25 ounces. I use my measuring cup to scoop a cup of all purpose flour, leveled off, and place it on the scale. The scale read 6.5 ounces. That's a HUGE difference! 50% different! Is my scale being inaccurate or is weighing by volume really that variable?
Assistant: |
Human: I just started measuring flour by weight instead of volume and found a huge variance. Is my scale wrong or is volume really this misleading? I zero'd out my scale with the food measuring tray on top of it. According to King arthur flour, 1 cup of all purpose flour weights about 4.25 ounces. I use my measuring cup to scoop a cup of all purpose flour, leveled off, and place it on the scale. The scale read 6.5 ounces. That's a HUGE difference! 50% different! Is my scale being inaccurate or is weighing by volume really that variable?
Assistant: I absolutely detest recipes with any volume measurements. |
Human: I just started measuring flour by weight instead of volume and found a huge variance. Is my scale wrong or is volume really this misleading? I zero'd out my scale with the food measuring tray on top of it. According to King arthur flour, 1 cup of all purpose flour weights about 4.25 ounces. I use my measuring cup to scoop a cup of all purpose flour, leveled off, and place it on the scale. The scale read 6.5 ounces. That's a HUGE difference! 50% different! Is my scale being inaccurate or is weighing by volume really that variable?
Assistant: It's unlikely your scale is wrong, but that's not exactly difficult to test. Zero your balance on a measuring cup, then pour 100ml of water into it. It should weigh exactly 100g. | 8 | 4 |
Human: How long do carmelized onions keep for in the fridge? I don't just mean from a food safety perspective, I mean from a taste perspective. Do they lose a lot of their quality from being refrigerated for a day, a couple days, a week? I wanted to prep a bunch of yellow onions in advance to put in a jar and have at the ready.
Assistant: |
Human: How long do carmelized onions keep for in the fridge? I don't just mean from a food safety perspective, I mean from a taste perspective. Do they lose a lot of their quality from being refrigerated for a day, a couple days, a week? I wanted to prep a bunch of yellow onions in advance to put in a jar and have at the ready.
Assistant: Get a muffin tin Line with paper muffin cups Spoon in cooked onions and freeze them |
Human: How long do carmelized onions keep for in the fridge? I don't just mean from a food safety perspective, I mean from a taste perspective. Do they lose a lot of their quality from being refrigerated for a day, a couple days, a week? I wanted to prep a bunch of yellow onions in advance to put in a jar and have at the ready.
Assistant: You can absolutely freeze them. I suggest going low on salt, that tends to bring out the water from the onions quicker, hence scorching them. Here's a good link: http://www.thekitchn.com/how-to-caramelize-onions-35933 | 3 | 2 |
Human: How long do carmelized onions keep for in the fridge? I don't just mean from a food safety perspective, I mean from a taste perspective. Do they lose a lot of their quality from being refrigerated for a day, a couple days, a week? I wanted to prep a bunch of yellow onions in advance to put in a jar and have at the ready.
Assistant: |
Human: How long do carmelized onions keep for in the fridge? I don't just mean from a food safety perspective, I mean from a taste perspective. Do they lose a lot of their quality from being refrigerated for a day, a couple days, a week? I wanted to prep a bunch of yellow onions in advance to put in a jar and have at the ready.
Assistant: Get a muffin tin Line with paper muffin cups Spoon in cooked onions and freeze them |
Human: How long do carmelized onions keep for in the fridge? I don't just mean from a food safety perspective, I mean from a taste perspective. Do they lose a lot of their quality from being refrigerated for a day, a couple days, a week? I wanted to prep a bunch of yellow onions in advance to put in a jar and have at the ready.
Assistant: The longest I kept mine was about a week. I store it in a jam jar, just like regular jam. | 3 | 1 |
Human: How long do carmelized onions keep for in the fridge? I don't just mean from a food safety perspective, I mean from a taste perspective. Do they lose a lot of their quality from being refrigerated for a day, a couple days, a week? I wanted to prep a bunch of yellow onions in advance to put in a jar and have at the ready.
Assistant: |
Human: How long do carmelized onions keep for in the fridge? I don't just mean from a food safety perspective, I mean from a taste perspective. Do they lose a lot of their quality from being refrigerated for a day, a couple days, a week? I wanted to prep a bunch of yellow onions in advance to put in a jar and have at the ready.
Assistant: You can absolutely freeze them. I suggest going low on salt, that tends to bring out the water from the onions quicker, hence scorching them. Here's a good link: http://www.thekitchn.com/how-to-caramelize-onions-35933 |
Human: How long do carmelized onions keep for in the fridge? I don't just mean from a food safety perspective, I mean from a taste perspective. Do they lose a lot of their quality from being refrigerated for a day, a couple days, a week? I wanted to prep a bunch of yellow onions in advance to put in a jar and have at the ready.
Assistant: The longest I kept mine was about a week. I store it in a jam jar, just like regular jam. | 2 | 1 |
Human: Weekly Discussion - Culinary Gifts What kitchen-focused gifts are you hoping for, planning on giving and/or dreading receiving from misguided relatives? Do you need or have advice on what to get for the cooking enthusiasts and pros on your Christmas list? Or for gearing up your own kitchen for preparing holiday feasts?
Assistant: |
Human: Weekly Discussion - Culinary Gifts What kitchen-focused gifts are you hoping for, planning on giving and/or dreading receiving from misguided relatives? Do you need or have advice on what to get for the cooking enthusiasts and pros on your Christmas list? Or for gearing up your own kitchen for preparing holiday feasts?
Assistant: i've tried dropping hints about how much I want a smooth, "plancha"-style sandwich press so I can begin to bake cuban bread and make sandwiches. This would cover *major* nostalgia.... so, *fingers crossed* |
Human: Weekly Discussion - Culinary Gifts What kitchen-focused gifts are you hoping for, planning on giving and/or dreading receiving from misguided relatives? Do you need or have advice on what to get for the cooking enthusiasts and pros on your Christmas list? Or for gearing up your own kitchen for preparing holiday feasts?
Assistant: My partner and I have moved back to our house after a fire. She's mentioned that she misses her spice collection because it was a good one. Right now we just have the basics. I want to get her one for Christmas. She's a trained chef from a top culinary school. I burn toast. Any suggestions on a good spice set? | 6 | 5 |
Human: Weekly Discussion - Culinary Gifts What kitchen-focused gifts are you hoping for, planning on giving and/or dreading receiving from misguided relatives? Do you need or have advice on what to get for the cooking enthusiasts and pros on your Christmas list? Or for gearing up your own kitchen for preparing holiday feasts?
Assistant: |
Human: Weekly Discussion - Culinary Gifts What kitchen-focused gifts are you hoping for, planning on giving and/or dreading receiving from misguided relatives? Do you need or have advice on what to get for the cooking enthusiasts and pros on your Christmas list? Or for gearing up your own kitchen for preparing holiday feasts?
Assistant: i've tried dropping hints about how much I want a smooth, "plancha"-style sandwich press so I can begin to bake cuban bread and make sandwiches. This would cover *major* nostalgia.... so, *fingers crossed* |
Human: Weekly Discussion - Culinary Gifts What kitchen-focused gifts are you hoping for, planning on giving and/or dreading receiving from misguided relatives? Do you need or have advice on what to get for the cooking enthusiasts and pros on your Christmas list? Or for gearing up your own kitchen for preparing holiday feasts?
Assistant: If I give a friend who likes to cook steak a Thermapen, would it be taken as an insult? | 6 | 3 |
Human: Weekly Discussion - Culinary Gifts What kitchen-focused gifts are you hoping for, planning on giving and/or dreading receiving from misguided relatives? Do you need or have advice on what to get for the cooking enthusiasts and pros on your Christmas list? Or for gearing up your own kitchen for preparing holiday feasts?
Assistant: |
Human: Weekly Discussion - Culinary Gifts What kitchen-focused gifts are you hoping for, planning on giving and/or dreading receiving from misguided relatives? Do you need or have advice on what to get for the cooking enthusiasts and pros on your Christmas list? Or for gearing up your own kitchen for preparing holiday feasts?
Assistant: My partner and I have moved back to our house after a fire. She's mentioned that she misses her spice collection because it was a good one. Right now we just have the basics. I want to get her one for Christmas. She's a trained chef from a top culinary school. I burn toast. Any suggestions on a good spice set? |
Human: Weekly Discussion - Culinary Gifts What kitchen-focused gifts are you hoping for, planning on giving and/or dreading receiving from misguided relatives? Do you need or have advice on what to get for the cooking enthusiasts and pros on your Christmas list? Or for gearing up your own kitchen for preparing holiday feasts?
Assistant: If I give a friend who likes to cook steak a Thermapen, would it be taken as an insult? | 5 | 3 |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: My wood fired brick cook stove and black oven combo. |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: A toque signed by Paul Bocuse. | 7 | 6 |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: My wood fired brick cook stove and black oven combo. |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: My tin-lined copper sauté. In the zombie apocalype, I'm saving this. The SO has to fend for himself. http://i.imgur.com/L12nOi7.jpg | 7 | 4 |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: My wood fired brick cook stove and black oven combo. |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: My grandma had a big porcelain bowl where she did all the mixing that was given to my mum. I learnt how to bake using that. When we moved we lost that bowl, but I found an EXACT replica 6 years ago and I LOVE how many memories it brings back! Absolutely love it and would want my future kids to learn to bake using that too! | 7 | 3 |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: A toque signed by Paul Bocuse. |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: My tin-lined copper sauté. In the zombie apocalype, I'm saving this. The SO has to fend for himself. http://i.imgur.com/L12nOi7.jpg | 6 | 4 |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: A toque signed by Paul Bocuse. |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: My grandma had a big porcelain bowl where she did all the mixing that was given to my mum. I learnt how to bake using that. When we moved we lost that bowl, but I found an EXACT replica 6 years ago and I LOVE how many memories it brings back! Absolutely love it and would want my future kids to learn to bake using that too! | 6 | 3 |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: My tin-lined copper sauté. In the zombie apocalype, I'm saving this. The SO has to fend for himself. http://i.imgur.com/L12nOi7.jpg |
Human: Weekly discussion - what's your pride and joy? What is the one piece of equipment in your kitchen you can't bear to see replaced? That you're going to hold onto for as long as you can? The pan or knife or tool that you turn to more than any other? We haven't done show-and-tell here but if you want to include a photo, go for it.
Assistant: My grandma had a big porcelain bowl where she did all the mixing that was given to my mum. I learnt how to bake using that. When we moved we lost that bowl, but I found an EXACT replica 6 years ago and I LOVE how many memories it brings back! Absolutely love it and would want my future kids to learn to bake using that too! | 4 | 3 |
Human: How can i make potato and bean burritos better/less dry when reheated? I'm trying to meal prep potato and refried beans burritos for the week(s). Either frozen or refrigerated and microwavable. Problem is they always get super dry when microwaving, especially the potatoes. How do store brand burritos avoid this issue? For the potatoes i did Kenji's ultra crispy roasted potatoes with russets. Different cooking method, size, different potatoes? The refried beans I'm thinking just need to make with more liquid to start.
Assistant: |
Human: How can i make potato and bean burritos better/less dry when reheated? I'm trying to meal prep potato and refried beans burritos for the week(s). Either frozen or refrigerated and microwavable. Problem is they always get super dry when microwaving, especially the potatoes. How do store brand burritos avoid this issue? For the potatoes i did Kenji's ultra crispy roasted potatoes with russets. Different cooking method, size, different potatoes? The refried beans I'm thinking just need to make with more liquid to start.
Assistant: What power level are you using? When I reheat, I usually use something like 70%. May take a few more seconds but the less intense microwaving tends to leave things more moist. |
Human: How can i make potato and bean burritos better/less dry when reheated? I'm trying to meal prep potato and refried beans burritos for the week(s). Either frozen or refrigerated and microwavable. Problem is they always get super dry when microwaving, especially the potatoes. How do store brand burritos avoid this issue? For the potatoes i did Kenji's ultra crispy roasted potatoes with russets. Different cooking method, size, different potatoes? The refried beans I'm thinking just need to make with more liquid to start.
Assistant: Add some sort of sauce or cheese inside to add mousture | 5 | 2 |
Human: How can i make potato and bean burritos better/less dry when reheated? I'm trying to meal prep potato and refried beans burritos for the week(s). Either frozen or refrigerated and microwavable. Problem is they always get super dry when microwaving, especially the potatoes. How do store brand burritos avoid this issue? For the potatoes i did Kenji's ultra crispy roasted potatoes with russets. Different cooking method, size, different potatoes? The refried beans I'm thinking just need to make with more liquid to start.
Assistant: |
Human: How can i make potato and bean burritos better/less dry when reheated? I'm trying to meal prep potato and refried beans burritos for the week(s). Either frozen or refrigerated and microwavable. Problem is they always get super dry when microwaving, especially the potatoes. How do store brand burritos avoid this issue? For the potatoes i did Kenji's ultra crispy roasted potatoes with russets. Different cooking method, size, different potatoes? The refried beans I'm thinking just need to make with more liquid to start.
Assistant: What power level are you using? When I reheat, I usually use something like 70%. May take a few more seconds but the less intense microwaving tends to leave things more moist. |
Human: How can i make potato and bean burritos better/less dry when reheated? I'm trying to meal prep potato and refried beans burritos for the week(s). Either frozen or refrigerated and microwavable. Problem is they always get super dry when microwaving, especially the potatoes. How do store brand burritos avoid this issue? For the potatoes i did Kenji's ultra crispy roasted potatoes with russets. Different cooking method, size, different potatoes? The refried beans I'm thinking just need to make with more liquid to start.
Assistant: I do the damp paper towel thing and it doesn’t help. I think the best solution is to freeze the filling and then wrap in a fresh tortilla after heating. Unfortunately. | 5 | 1 |
Human: How can i make potato and bean burritos better/less dry when reheated? I'm trying to meal prep potato and refried beans burritos for the week(s). Either frozen or refrigerated and microwavable. Problem is they always get super dry when microwaving, especially the potatoes. How do store brand burritos avoid this issue? For the potatoes i did Kenji's ultra crispy roasted potatoes with russets. Different cooking method, size, different potatoes? The refried beans I'm thinking just need to make with more liquid to start.
Assistant: |
Human: How can i make potato and bean burritos better/less dry when reheated? I'm trying to meal prep potato and refried beans burritos for the week(s). Either frozen or refrigerated and microwavable. Problem is they always get super dry when microwaving, especially the potatoes. How do store brand burritos avoid this issue? For the potatoes i did Kenji's ultra crispy roasted potatoes with russets. Different cooking method, size, different potatoes? The refried beans I'm thinking just need to make with more liquid to start.
Assistant: Add some sort of sauce or cheese inside to add mousture |
Human: How can i make potato and bean burritos better/less dry when reheated? I'm trying to meal prep potato and refried beans burritos for the week(s). Either frozen or refrigerated and microwavable. Problem is they always get super dry when microwaving, especially the potatoes. How do store brand burritos avoid this issue? For the potatoes i did Kenji's ultra crispy roasted potatoes with russets. Different cooking method, size, different potatoes? The refried beans I'm thinking just need to make with more liquid to start.
Assistant: I do the damp paper towel thing and it doesn’t help. I think the best solution is to freeze the filling and then wrap in a fresh tortilla after heating. Unfortunately. | 2 | 1 |
Human: I hate fruits and vegetables. Could you give advice or even explain why? I know I should eat healthier . . . But it's like most vegetables and fruits are bitter too me. Anything with a lot of vitamin C like potatoes and tomatoes I find to be too acidic, but I'm okay with slices of tomato in a veggie burger. Soft fruits/vegetables like grapes and cherries I find to have this bitter/acidic taste, broccoli is kind of bitter too. Bananas are fine, everyone loves avocados, sweet potatoes are fine, and cauliflower with Alfredo is not bad at all, leafy greens are mostly just tasteless. I can mix vegetables up with sauces and things I do enjoy, but that often seems to more likely just make the plate of vegetables tolerable and acceptable rather than something I look forward to digging into. I wish I could actually enjoy fruits/vegetables more. Is there something in them that's the reason so many of them taste bitter/acidic to me?
Assistant: |
Human: I hate fruits and vegetables. Could you give advice or even explain why? I know I should eat healthier . . . But it's like most vegetables and fruits are bitter too me. Anything with a lot of vitamin C like potatoes and tomatoes I find to be too acidic, but I'm okay with slices of tomato in a veggie burger. Soft fruits/vegetables like grapes and cherries I find to have this bitter/acidic taste, broccoli is kind of bitter too. Bananas are fine, everyone loves avocados, sweet potatoes are fine, and cauliflower with Alfredo is not bad at all, leafy greens are mostly just tasteless. I can mix vegetables up with sauces and things I do enjoy, but that often seems to more likely just make the plate of vegetables tolerable and acceptable rather than something I look forward to digging into. I wish I could actually enjoy fruits/vegetables more. Is there something in them that's the reason so many of them taste bitter/acidic to me?
Assistant: Keep trying food, it takes many, many tries before you like something. Just keep at it. That’s advice from my friend who is a feeding therapist. |
Human: I hate fruits and vegetables. Could you give advice or even explain why? I know I should eat healthier . . . But it's like most vegetables and fruits are bitter too me. Anything with a lot of vitamin C like potatoes and tomatoes I find to be too acidic, but I'm okay with slices of tomato in a veggie burger. Soft fruits/vegetables like grapes and cherries I find to have this bitter/acidic taste, broccoli is kind of bitter too. Bananas are fine, everyone loves avocados, sweet potatoes are fine, and cauliflower with Alfredo is not bad at all, leafy greens are mostly just tasteless. I can mix vegetables up with sauces and things I do enjoy, but that often seems to more likely just make the plate of vegetables tolerable and acceptable rather than something I look forward to digging into. I wish I could actually enjoy fruits/vegetables more. Is there something in them that's the reason so many of them taste bitter/acidic to me?
Assistant: You could be a supertaster, which can be the cause for Restrictive Food Intake disorder, which it seems that you could be suffering from. | 3 | 2 |
Human: I hate fruits and vegetables. Could you give advice or even explain why? I know I should eat healthier . . . But it's like most vegetables and fruits are bitter too me. Anything with a lot of vitamin C like potatoes and tomatoes I find to be too acidic, but I'm okay with slices of tomato in a veggie burger. Soft fruits/vegetables like grapes and cherries I find to have this bitter/acidic taste, broccoli is kind of bitter too. Bananas are fine, everyone loves avocados, sweet potatoes are fine, and cauliflower with Alfredo is not bad at all, leafy greens are mostly just tasteless. I can mix vegetables up with sauces and things I do enjoy, but that often seems to more likely just make the plate of vegetables tolerable and acceptable rather than something I look forward to digging into. I wish I could actually enjoy fruits/vegetables more. Is there something in them that's the reason so many of them taste bitter/acidic to me?
Assistant: |
Human: I hate fruits and vegetables. Could you give advice or even explain why? I know I should eat healthier . . . But it's like most vegetables and fruits are bitter too me. Anything with a lot of vitamin C like potatoes and tomatoes I find to be too acidic, but I'm okay with slices of tomato in a veggie burger. Soft fruits/vegetables like grapes and cherries I find to have this bitter/acidic taste, broccoli is kind of bitter too. Bananas are fine, everyone loves avocados, sweet potatoes are fine, and cauliflower with Alfredo is not bad at all, leafy greens are mostly just tasteless. I can mix vegetables up with sauces and things I do enjoy, but that often seems to more likely just make the plate of vegetables tolerable and acceptable rather than something I look forward to digging into. I wish I could actually enjoy fruits/vegetables more. Is there something in them that's the reason so many of them taste bitter/acidic to me?
Assistant: Keep trying food, it takes many, many tries before you like something. Just keep at it. That’s advice from my friend who is a feeding therapist. |
Human: I hate fruits and vegetables. Could you give advice or even explain why? I know I should eat healthier . . . But it's like most vegetables and fruits are bitter too me. Anything with a lot of vitamin C like potatoes and tomatoes I find to be too acidic, but I'm okay with slices of tomato in a veggie burger. Soft fruits/vegetables like grapes and cherries I find to have this bitter/acidic taste, broccoli is kind of bitter too. Bananas are fine, everyone loves avocados, sweet potatoes are fine, and cauliflower with Alfredo is not bad at all, leafy greens are mostly just tasteless. I can mix vegetables up with sauces and things I do enjoy, but that often seems to more likely just make the plate of vegetables tolerable and acceptable rather than something I look forward to digging into. I wish I could actually enjoy fruits/vegetables more. Is there something in them that's the reason so many of them taste bitter/acidic to me?
Assistant: Maybe you have a super sensitive palate? Kids can taste bitter tastes in things like spinach and broccoli more keenly than adults - cooking them in milk (plant milk or cows milk) would help. | 3 | 1 |
Human: I hate fruits and vegetables. Could you give advice or even explain why? I know I should eat healthier . . . But it's like most vegetables and fruits are bitter too me. Anything with a lot of vitamin C like potatoes and tomatoes I find to be too acidic, but I'm okay with slices of tomato in a veggie burger. Soft fruits/vegetables like grapes and cherries I find to have this bitter/acidic taste, broccoli is kind of bitter too. Bananas are fine, everyone loves avocados, sweet potatoes are fine, and cauliflower with Alfredo is not bad at all, leafy greens are mostly just tasteless. I can mix vegetables up with sauces and things I do enjoy, but that often seems to more likely just make the plate of vegetables tolerable and acceptable rather than something I look forward to digging into. I wish I could actually enjoy fruits/vegetables more. Is there something in them that's the reason so many of them taste bitter/acidic to me?
Assistant: |
Human: I hate fruits and vegetables. Could you give advice or even explain why? I know I should eat healthier . . . But it's like most vegetables and fruits are bitter too me. Anything with a lot of vitamin C like potatoes and tomatoes I find to be too acidic, but I'm okay with slices of tomato in a veggie burger. Soft fruits/vegetables like grapes and cherries I find to have this bitter/acidic taste, broccoli is kind of bitter too. Bananas are fine, everyone loves avocados, sweet potatoes are fine, and cauliflower with Alfredo is not bad at all, leafy greens are mostly just tasteless. I can mix vegetables up with sauces and things I do enjoy, but that often seems to more likely just make the plate of vegetables tolerable and acceptable rather than something I look forward to digging into. I wish I could actually enjoy fruits/vegetables more. Is there something in them that's the reason so many of them taste bitter/acidic to me?
Assistant: You could be a supertaster, which can be the cause for Restrictive Food Intake disorder, which it seems that you could be suffering from. |
Human: I hate fruits and vegetables. Could you give advice or even explain why? I know I should eat healthier . . . But it's like most vegetables and fruits are bitter too me. Anything with a lot of vitamin C like potatoes and tomatoes I find to be too acidic, but I'm okay with slices of tomato in a veggie burger. Soft fruits/vegetables like grapes and cherries I find to have this bitter/acidic taste, broccoli is kind of bitter too. Bananas are fine, everyone loves avocados, sweet potatoes are fine, and cauliflower with Alfredo is not bad at all, leafy greens are mostly just tasteless. I can mix vegetables up with sauces and things I do enjoy, but that often seems to more likely just make the plate of vegetables tolerable and acceptable rather than something I look forward to digging into. I wish I could actually enjoy fruits/vegetables more. Is there something in them that's the reason so many of them taste bitter/acidic to me?
Assistant: Maybe you have a super sensitive palate? Kids can taste bitter tastes in things like spinach and broccoli more keenly than adults - cooking them in milk (plant milk or cows milk) would help. | 2 | 1 |
Human: Basmati smells funky I purchased a 5 lb bag of basmati from an Indian grocer and it smells nothing like any basmati that I've ever had. The dry grains smell "funky" and are very off-putting. This smell explodes all over the kitchen when I cook it. The cooked rice doesn't taste like the raw rice smells, but it does still have a faint unpleasant aroma. Is there something off with the rice? Did I accidentally buy fermented rice? What gives?
Assistant: |
Human: Basmati smells funky I purchased a 5 lb bag of basmati from an Indian grocer and it smells nothing like any basmati that I've ever had. The dry grains smell "funky" and are very off-putting. This smell explodes all over the kitchen when I cook it. The cooked rice doesn't taste like the raw rice smells, but it does still have a faint unpleasant aroma. Is there something off with the rice? Did I accidentally buy fermented rice? What gives?
Assistant: That sure sounds tossable to me. Basmati normally smells faintly nice, so you have to wonder what's different about this batch. The sentence "the smell explodes all over the kitchen when I cook it" would have me running to remove it from the house, let alone the kitchen. It's only a 5-lb bag, better safe than sorry. |
Human: Basmati smells funky I purchased a 5 lb bag of basmati from an Indian grocer and it smells nothing like any basmati that I've ever had. The dry grains smell "funky" and are very off-putting. This smell explodes all over the kitchen when I cook it. The cooked rice doesn't taste like the raw rice smells, but it does still have a faint unpleasant aroma. Is there something off with the rice? Did I accidentally buy fermented rice? What gives?
Assistant: Could be the particular brand of Basmati. I've always purchased my Basmati in a plastic bag inside of a Burlap bag from Sam's Club. It's reasonably priced and you get a lot. My Pakistani neighbor gifted me a bag from an Indian grocery store. Not only is the rice longer, yellow and has definitely a different smell than the rice I purchased from the Sam's Club. | 13 | 5 |
Human: Basmati smells funky I purchased a 5 lb bag of basmati from an Indian grocer and it smells nothing like any basmati that I've ever had. The dry grains smell "funky" and are very off-putting. This smell explodes all over the kitchen when I cook it. The cooked rice doesn't taste like the raw rice smells, but it does still have a faint unpleasant aroma. Is there something off with the rice? Did I accidentally buy fermented rice? What gives?
Assistant: |
Human: Basmati smells funky I purchased a 5 lb bag of basmati from an Indian grocer and it smells nothing like any basmati that I've ever had. The dry grains smell "funky" and are very off-putting. This smell explodes all over the kitchen when I cook it. The cooked rice doesn't taste like the raw rice smells, but it does still have a faint unpleasant aroma. Is there something off with the rice? Did I accidentally buy fermented rice? What gives?
Assistant: That sure sounds tossable to me. Basmati normally smells faintly nice, so you have to wonder what's different about this batch. The sentence "the smell explodes all over the kitchen when I cook it" would have me running to remove it from the house, let alone the kitchen. It's only a 5-lb bag, better safe than sorry. |
Human: Basmati smells funky I purchased a 5 lb bag of basmati from an Indian grocer and it smells nothing like any basmati that I've ever had. The dry grains smell "funky" and are very off-putting. This smell explodes all over the kitchen when I cook it. The cooked rice doesn't taste like the raw rice smells, but it does still have a faint unpleasant aroma. Is there something off with the rice? Did I accidentally buy fermented rice? What gives?
Assistant: It could be aged basmati , which for some reason my brain reminds me that its highly prized by those who like it. | 13 | 3 |
Human: Basmati smells funky I purchased a 5 lb bag of basmati from an Indian grocer and it smells nothing like any basmati that I've ever had. The dry grains smell "funky" and are very off-putting. This smell explodes all over the kitchen when I cook it. The cooked rice doesn't taste like the raw rice smells, but it does still have a faint unpleasant aroma. Is there something off with the rice? Did I accidentally buy fermented rice? What gives?
Assistant: |
Human: Basmati smells funky I purchased a 5 lb bag of basmati from an Indian grocer and it smells nothing like any basmati that I've ever had. The dry grains smell "funky" and are very off-putting. This smell explodes all over the kitchen when I cook it. The cooked rice doesn't taste like the raw rice smells, but it does still have a faint unpleasant aroma. Is there something off with the rice? Did I accidentally buy fermented rice? What gives?
Assistant: Could be the particular brand of Basmati. I've always purchased my Basmati in a plastic bag inside of a Burlap bag from Sam's Club. It's reasonably priced and you get a lot. My Pakistani neighbor gifted me a bag from an Indian grocery store. Not only is the rice longer, yellow and has definitely a different smell than the rice I purchased from the Sam's Club. |
Human: Basmati smells funky I purchased a 5 lb bag of basmati from an Indian grocer and it smells nothing like any basmati that I've ever had. The dry grains smell "funky" and are very off-putting. This smell explodes all over the kitchen when I cook it. The cooked rice doesn't taste like the raw rice smells, but it does still have a faint unpleasant aroma. Is there something off with the rice? Did I accidentally buy fermented rice? What gives?
Assistant: It could be aged basmati , which for some reason my brain reminds me that its highly prized by those who like it. | 5 | 3 |
Human: Shaoxing wine vs Shaoxing cooking wine Can you replace Shaoxing wine with Shaoxing cooking wine? I am trying to make this recipe but it asks for both the cooking wine and not cooking wine and I only have the cooking wine.
Assistant: |
Human: Shaoxing wine vs Shaoxing cooking wine Can you replace Shaoxing wine with Shaoxing cooking wine? I am trying to make this recipe but it asks for both the cooking wine and not cooking wine and I only have the cooking wine.
Assistant: Cooking wine has other additives in it like salt, where as regular shaoxing wine will be just the wine in its pure form. Go light on the salt and taste as you go. |
Human: Shaoxing wine vs Shaoxing cooking wine Can you replace Shaoxing wine with Shaoxing cooking wine? I am trying to make this recipe but it asks for both the cooking wine and not cooking wine and I only have the cooking wine.
Assistant: You're probably okay using the cooking wine for both, although from the author's description, it's lighter in flavor. Taste the marinade when you make it -- you could add a bit more soy or a small pinch of msg to boost the depth of flavor if you think it's necessary. | 9 | 5 |
Human: Shaoxing wine vs Shaoxing cooking wine Can you replace Shaoxing wine with Shaoxing cooking wine? I am trying to make this recipe but it asks for both the cooking wine and not cooking wine and I only have the cooking wine.
Assistant: |
Human: Shaoxing wine vs Shaoxing cooking wine Can you replace Shaoxing wine with Shaoxing cooking wine? I am trying to make this recipe but it asks for both the cooking wine and not cooking wine and I only have the cooking wine.
Assistant: Cooking wine has other additives in it like salt, where as regular shaoxing wine will be just the wine in its pure form. Go light on the salt and taste as you go. |
Human: Shaoxing wine vs Shaoxing cooking wine Can you replace Shaoxing wine with Shaoxing cooking wine? I am trying to make this recipe but it asks for both the cooking wine and not cooking wine and I only have the cooking wine.
Assistant: I don't know the difference, just use what you have for both. | 9 | 2 |
Human: Shaoxing wine vs Shaoxing cooking wine Can you replace Shaoxing wine with Shaoxing cooking wine? I am trying to make this recipe but it asks for both the cooking wine and not cooking wine and I only have the cooking wine.
Assistant: |
Human: Shaoxing wine vs Shaoxing cooking wine Can you replace Shaoxing wine with Shaoxing cooking wine? I am trying to make this recipe but it asks for both the cooking wine and not cooking wine and I only have the cooking wine.
Assistant: You're probably okay using the cooking wine for both, although from the author's description, it's lighter in flavor. Taste the marinade when you make it -- you could add a bit more soy or a small pinch of msg to boost the depth of flavor if you think it's necessary. |
Human: Shaoxing wine vs Shaoxing cooking wine Can you replace Shaoxing wine with Shaoxing cooking wine? I am trying to make this recipe but it asks for both the cooking wine and not cooking wine and I only have the cooking wine.
Assistant: I don't know the difference, just use what you have for both. | 5 | 2 |
Human: Should I dry brine sushi fish? I'm thinking of making sushi sometime. Would it be worth it to dry brine the salmon before hand?
Assistant: |
Human: Should I dry brine sushi fish? I'm thinking of making sushi sometime. Would it be worth it to dry brine the salmon before hand?
Assistant: Not sure where all the negativity is coming from in the comments. If you worded this as “should I lightly cure the fish” the overwhelming answer would be yes. In this case your “dry brine” is exactly the same as a light cure (30 minutes followed by a rinse and pat dry”. I guess the fact that you -arguably- used the wrong term is throwing people off and / or triggering internet pedantry |
Human: Should I dry brine sushi fish? I'm thinking of making sushi sometime. Would it be worth it to dry brine the salmon before hand?
Assistant: At the restaurants I've worked at we always do a quick cure of some kind on raw fish preparations. Nothing that cooks or fully seasons the fish though. The goal is to draw out a bit of moisture and firm the flesh a bit. I would recommend a 50/50 salt and sugar cure. Apply like you would season a steak, then rinse it off after 30 minutes. Allow to dry and slice. Many sushi restaurants do similar cures, either with salt and sugar, vinegar, or even kombu. | 9 | 8 |
Human: Should I dry brine sushi fish? I'm thinking of making sushi sometime. Would it be worth it to dry brine the salmon before hand?
Assistant: |
Human: Should I dry brine sushi fish? I'm thinking of making sushi sometime. Would it be worth it to dry brine the salmon before hand?
Assistant: Not sure where all the negativity is coming from in the comments. If you worded this as “should I lightly cure the fish” the overwhelming answer would be yes. In this case your “dry brine” is exactly the same as a light cure (30 minutes followed by a rinse and pat dry”. I guess the fact that you -arguably- used the wrong term is throwing people off and / or triggering internet pedantry |
Human: Should I dry brine sushi fish? I'm thinking of making sushi sometime. Would it be worth it to dry brine the salmon before hand?
Assistant: I dry brine my salmon sashimi! It pulls moiture out from the fish and makes the texture a little firmer. Salt and wait 30mins, then wash the salt off and pat dry. You can try on a little piece if you're not sure about it. | 9 | 4 |
Human: Should I dry brine sushi fish? I'm thinking of making sushi sometime. Would it be worth it to dry brine the salmon before hand?
Assistant: |
Human: Should I dry brine sushi fish? I'm thinking of making sushi sometime. Would it be worth it to dry brine the salmon before hand?
Assistant: At the restaurants I've worked at we always do a quick cure of some kind on raw fish preparations. Nothing that cooks or fully seasons the fish though. The goal is to draw out a bit of moisture and firm the flesh a bit. I would recommend a 50/50 salt and sugar cure. Apply like you would season a steak, then rinse it off after 30 minutes. Allow to dry and slice. Many sushi restaurants do similar cures, either with salt and sugar, vinegar, or even kombu. |
Human: Should I dry brine sushi fish? I'm thinking of making sushi sometime. Would it be worth it to dry brine the salmon before hand?
Assistant: I dry brine my salmon sashimi! It pulls moiture out from the fish and makes the texture a little firmer. Salt and wait 30mins, then wash the salt off and pat dry. You can try on a little piece if you're not sure about it. | 8 | 4 |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: Helpful suggestion: look through your pantry and or cabinets to see what you have first. You're going to be shocked at how much is quite past the expiration date on the can. If you've bought new things that you have older cans of, put the new stuff in the back or underneath the old stuff. That way you make it easier to just grab the stuff that needs to be used sooner over the others. |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: Just made a big batch of sauerkraut mixed with 10 different veges so added nutrition. Came across a sale of 10 pounds of organic grass fed ground beef portioned out into 1 pound packages for 40 bucks and snapped that up to store. 20 pound bag of rice, dried beans, canned soups and flour to make bread | 8 | 7 |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: Helpful suggestion: look through your pantry and or cabinets to see what you have first. You're going to be shocked at how much is quite past the expiration date on the can. If you've bought new things that you have older cans of, put the new stuff in the back or underneath the old stuff. That way you make it easier to just grab the stuff that needs to be used sooner over the others. |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: I think items like potatoes/sweet potatoes/onions are totally underrated. I’m getting dried milk for the kiddos and some basil/thyme/oregano plants and move them indoors when it gets too cold for them. Fresh herbs are everything to us. | 8 | 5 |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: Helpful suggestion: look through your pantry and or cabinets to see what you have first. You're going to be shocked at how much is quite past the expiration date on the can. If you've bought new things that you have older cans of, put the new stuff in the back or underneath the old stuff. That way you make it easier to just grab the stuff that needs to be used sooner over the others. |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: I got eggs, ground beef, and noodles from Costco. Plenty of flour for bread too! | 8 | 3 |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: Just made a big batch of sauerkraut mixed with 10 different veges so added nutrition. Came across a sale of 10 pounds of organic grass fed ground beef portioned out into 1 pound packages for 40 bucks and snapped that up to store. 20 pound bag of rice, dried beans, canned soups and flour to make bread |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: I think items like potatoes/sweet potatoes/onions are totally underrated. I’m getting dried milk for the kiddos and some basil/thyme/oregano plants and move them indoors when it gets too cold for them. Fresh herbs are everything to us. | 7 | 5 |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: Just made a big batch of sauerkraut mixed with 10 different veges so added nutrition. Came across a sale of 10 pounds of organic grass fed ground beef portioned out into 1 pound packages for 40 bucks and snapped that up to store. 20 pound bag of rice, dried beans, canned soups and flour to make bread |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: I got eggs, ground beef, and noodles from Costco. Plenty of flour for bread too! | 7 | 3 |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: I think items like potatoes/sweet potatoes/onions are totally underrated. I’m getting dried milk for the kiddos and some basil/thyme/oregano plants and move them indoors when it gets too cold for them. Fresh herbs are everything to us. |
Human: Weekly Discussion - Stocking Up on Supplies It looks like some of us may be asked to stay at home for a week or two soon. Is your pantry prepared? What shelf-stable items do you keep on hand for emergencies? How do you cook them to keep them from getting too boring? For those who are thinking of prepping now, what questions do you have? We'll try to help.
Assistant: I got eggs, ground beef, and noodles from Costco. Plenty of flour for bread too! | 5 | 3 |
Human: any one notice how vague a word salad is? can we come up with a good definition? Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold or hot foods, often including vegetables and/or fruits. does anyone have a better definition for salad?,ive been making some good and creative Asian salads,but in describing them to a non cook friend i realized how weird a term salad is. what a good way to describe what a salad is? that doesn't just say "its a salad cause i said it is"
Assistant: |
Human: any one notice how vague a word salad is? can we come up with a good definition? Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold or hot foods, often including vegetables and/or fruits. does anyone have a better definition for salad?,ive been making some good and creative Asian salads,but in describing them to a non cook friend i realized how weird a term salad is. what a good way to describe what a salad is? that doesn't just say "its a salad cause i said it is"
Assistant: Came in wondering what a "word salad" was. |
Human: any one notice how vague a word salad is? can we come up with a good definition? Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold or hot foods, often including vegetables and/or fruits. does anyone have a better definition for salad?,ive been making some good and creative Asian salads,but in describing them to a non cook friend i realized how weird a term salad is. what a good way to describe what a salad is? that doesn't just say "its a salad cause i said it is"
Assistant: Salad n. - a dish with which one does not win friends see also: http://en.wikipedia.org/wiki/Word_salad | 3 | 2 |
Human: any one notice how vague a word salad is? can we come up with a good definition? Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold or hot foods, often including vegetables and/or fruits. does anyone have a better definition for salad?,ive been making some good and creative Asian salads,but in describing them to a non cook friend i realized how weird a term salad is. what a good way to describe what a salad is? that doesn't just say "its a salad cause i said it is"
Assistant: |
Human: any one notice how vague a word salad is? can we come up with a good definition? Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold or hot foods, often including vegetables and/or fruits. does anyone have a better definition for salad?,ive been making some good and creative Asian salads,but in describing them to a non cook friend i realized how weird a term salad is. what a good way to describe what a salad is? that doesn't just say "its a salad cause i said it is"
Assistant: Came in wondering what a "word salad" was. |
Human: any one notice how vague a word salad is? can we come up with a good definition? Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold or hot foods, often including vegetables and/or fruits. does anyone have a better definition for salad?,ive been making some good and creative Asian salads,but in describing them to a non cook friend i realized how weird a term salad is. what a good way to describe what a salad is? that doesn't just say "its a salad cause i said it is"
Assistant: For a second I thought this was r/shittyaskcooking and we were going to be talking about word salads. Disappointed. | 3 | 1 |
Human: any one notice how vague a word salad is? can we come up with a good definition? Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold or hot foods, often including vegetables and/or fruits. does anyone have a better definition for salad?,ive been making some good and creative Asian salads,but in describing them to a non cook friend i realized how weird a term salad is. what a good way to describe what a salad is? that doesn't just say "its a salad cause i said it is"
Assistant: |
Human: any one notice how vague a word salad is? can we come up with a good definition? Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold or hot foods, often including vegetables and/or fruits. does anyone have a better definition for salad?,ive been making some good and creative Asian salads,but in describing them to a non cook friend i realized how weird a term salad is. what a good way to describe what a salad is? that doesn't just say "its a salad cause i said it is"
Assistant: Salad n. - a dish with which one does not win friends see also: http://en.wikipedia.org/wiki/Word_salad |
Human: any one notice how vague a word salad is? can we come up with a good definition? Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold or hot foods, often including vegetables and/or fruits. does anyone have a better definition for salad?,ive been making some good and creative Asian salads,but in describing them to a non cook friend i realized how weird a term salad is. what a good way to describe what a salad is? that doesn't just say "its a salad cause i said it is"
Assistant: For a second I thought this was r/shittyaskcooking and we were going to be talking about word salads. Disappointed. | 2 | 1 |
Human: Grill cook at Chipotle with a knife question Like the title says, I am a grill cook at Chipotle (among many other things) and as such I have to cut chicken and steak very quickly, and I am good at it. When I hold the knife, I hold the base of the blade between my thumb and middle fingers, with my index finger extended along the blade, apologizes if that didn't need explaining. The problem is the blisters that form on my index finger. Are there any products, maybe similar to the soft finger guards on mechanical pencils, that can be used to make that grip a little easier? Thank you very much for your time.
Assistant: |
Human: Grill cook at Chipotle with a knife question Like the title says, I am a grill cook at Chipotle (among many other things) and as such I have to cut chicken and steak very quickly, and I am good at it. When I hold the knife, I hold the base of the blade between my thumb and middle fingers, with my index finger extended along the blade, apologizes if that didn't need explaining. The problem is the blisters that form on my index finger. Are there any products, maybe similar to the soft finger guards on mechanical pencils, that can be used to make that grip a little easier? Thank you very much for your time.
Assistant: Knife callus is a part of the deal. You get used to it after a while. Your hands will toughen up. Also do not extend your index finger. Pinch the base of the blade with your index and thumb, wrap your three remaining fingers around the handle. |
Human: Grill cook at Chipotle with a knife question Like the title says, I am a grill cook at Chipotle (among many other things) and as such I have to cut chicken and steak very quickly, and I am good at it. When I hold the knife, I hold the base of the blade between my thumb and middle fingers, with my index finger extended along the blade, apologizes if that didn't need explaining. The problem is the blisters that form on my index finger. Are there any products, maybe similar to the soft finger guards on mechanical pencils, that can be used to make that grip a little easier? Thank you very much for your time.
Assistant: Sometimes I find the spine of a knife can have sharp corners that get a bit chafey. Have you tried stoning the edges on the back a bit more round? | 77 | 7 |
Human: Grill cook at Chipotle with a knife question Like the title says, I am a grill cook at Chipotle (among many other things) and as such I have to cut chicken and steak very quickly, and I am good at it. When I hold the knife, I hold the base of the blade between my thumb and middle fingers, with my index finger extended along the blade, apologizes if that didn't need explaining. The problem is the blisters that form on my index finger. Are there any products, maybe similar to the soft finger guards on mechanical pencils, that can be used to make that grip a little easier? Thank you very much for your time.
Assistant: |
Human: Grill cook at Chipotle with a knife question Like the title says, I am a grill cook at Chipotle (among many other things) and as such I have to cut chicken and steak very quickly, and I am good at it. When I hold the knife, I hold the base of the blade between my thumb and middle fingers, with my index finger extended along the blade, apologizes if that didn't need explaining. The problem is the blisters that form on my index finger. Are there any products, maybe similar to the soft finger guards on mechanical pencils, that can be used to make that grip a little easier? Thank you very much for your time.
Assistant: Knife callus is a part of the deal. You get used to it after a while. Your hands will toughen up. Also do not extend your index finger. Pinch the base of the blade with your index and thumb, wrap your three remaining fingers around the handle. |
Human: Grill cook at Chipotle with a knife question Like the title says, I am a grill cook at Chipotle (among many other things) and as such I have to cut chicken and steak very quickly, and I am good at it. When I hold the knife, I hold the base of the blade between my thumb and middle fingers, with my index finger extended along the blade, apologizes if that didn't need explaining. The problem is the blisters that form on my index finger. Are there any products, maybe similar to the soft finger guards on mechanical pencils, that can be used to make that grip a little easier? Thank you very much for your time.
Assistant: Moleskin bandages. | 77 | 2 |
Human: Grill cook at Chipotle with a knife question Like the title says, I am a grill cook at Chipotle (among many other things) and as such I have to cut chicken and steak very quickly, and I am good at it. When I hold the knife, I hold the base of the blade between my thumb and middle fingers, with my index finger extended along the blade, apologizes if that didn't need explaining. The problem is the blisters that form on my index finger. Are there any products, maybe similar to the soft finger guards on mechanical pencils, that can be used to make that grip a little easier? Thank you very much for your time.
Assistant: |
Human: Grill cook at Chipotle with a knife question Like the title says, I am a grill cook at Chipotle (among many other things) and as such I have to cut chicken and steak very quickly, and I am good at it. When I hold the knife, I hold the base of the blade between my thumb and middle fingers, with my index finger extended along the blade, apologizes if that didn't need explaining. The problem is the blisters that form on my index finger. Are there any products, maybe similar to the soft finger guards on mechanical pencils, that can be used to make that grip a little easier? Thank you very much for your time.
Assistant: Sometimes I find the spine of a knife can have sharp corners that get a bit chafey. Have you tried stoning the edges on the back a bit more round? |
Human: Grill cook at Chipotle with a knife question Like the title says, I am a grill cook at Chipotle (among many other things) and as such I have to cut chicken and steak very quickly, and I am good at it. When I hold the knife, I hold the base of the blade between my thumb and middle fingers, with my index finger extended along the blade, apologizes if that didn't need explaining. The problem is the blisters that form on my index finger. Are there any products, maybe similar to the soft finger guards on mechanical pencils, that can be used to make that grip a little easier? Thank you very much for your time.
Assistant: Moleskin bandages. | 7 | 2 |
Human: My 97 year old Grandmom broke her hip, does she have a shot? Hi, My 97 year old grandmother broke her hip and refuses surgery. It’s been about a week and a half since the fall and I’m worried that at this point, even if we convince her, it’s too late. She already has bed sores. I call her daily (can’t visit bc of COVID) and each day she sounds worse and worse. My mom is bad at asking tough questions of the doctors and I’m trying to get to the bottom of things. Does she have any chance or recovering and have a decent quality of life. Even if she’s in a wheelchair. Right now I’m just expecting then phone call at any moment. If the worst is coming soon I want to push my mom harder to take her out of the rehab facility and move her home so she can die in the house she worked so hard for. Which is what she wants.
Assistant: |
Human: My 97 year old Grandmom broke her hip, does she have a shot? Hi, My 97 year old grandmother broke her hip and refuses surgery. It’s been about a week and a half since the fall and I’m worried that at this point, even if we convince her, it’s too late. She already has bed sores. I call her daily (can’t visit bc of COVID) and each day she sounds worse and worse. My mom is bad at asking tough questions of the doctors and I’m trying to get to the bottom of things. Does she have any chance or recovering and have a decent quality of life. Even if she’s in a wheelchair. Right now I’m just expecting then phone call at any moment. If the worst is coming soon I want to push my mom harder to take her out of the rehab facility and move her home so she can die in the house she worked so hard for. Which is what she wants.
Assistant: non treated hip fractures have a high mortality. If she does not want the surgery, that is her right (and her operative mortality may also be high, not enough information provided). Comfort care at home is not an unreasonable option if that is what she and the rest of the family want. |
Human: My 97 year old Grandmom broke her hip, does she have a shot? Hi, My 97 year old grandmother broke her hip and refuses surgery. It’s been about a week and a half since the fall and I’m worried that at this point, even if we convince her, it’s too late. She already has bed sores. I call her daily (can’t visit bc of COVID) and each day she sounds worse and worse. My mom is bad at asking tough questions of the doctors and I’m trying to get to the bottom of things. Does she have any chance or recovering and have a decent quality of life. Even if she’s in a wheelchair. Right now I’m just expecting then phone call at any moment. If the worst is coming soon I want to push my mom harder to take her out of the rehab facility and move her home so she can die in the house she worked so hard for. Which is what she wants.
Assistant: If she doesn't want to fight and has decided enough is enough, please just respect that. Her recovery will depend on her motivation and fight she has left and if she doesn't have any., She will pass away. If she's refusing surgery and knows the risks maybe she's trying to tell you guys something. You can't make someone fight. | 35 | 11 |
Human: My 97 year old Grandmom broke her hip, does she have a shot? Hi, My 97 year old grandmother broke her hip and refuses surgery. It’s been about a week and a half since the fall and I’m worried that at this point, even if we convince her, it’s too late. She already has bed sores. I call her daily (can’t visit bc of COVID) and each day she sounds worse and worse. My mom is bad at asking tough questions of the doctors and I’m trying to get to the bottom of things. Does she have any chance or recovering and have a decent quality of life. Even if she’s in a wheelchair. Right now I’m just expecting then phone call at any moment. If the worst is coming soon I want to push my mom harder to take her out of the rehab facility and move her home so she can die in the house she worked so hard for. Which is what she wants.
Assistant: |
Human: My 97 year old Grandmom broke her hip, does she have a shot? Hi, My 97 year old grandmother broke her hip and refuses surgery. It’s been about a week and a half since the fall and I’m worried that at this point, even if we convince her, it’s too late. She already has bed sores. I call her daily (can’t visit bc of COVID) and each day she sounds worse and worse. My mom is bad at asking tough questions of the doctors and I’m trying to get to the bottom of things. Does she have any chance or recovering and have a decent quality of life. Even if she’s in a wheelchair. Right now I’m just expecting then phone call at any moment. If the worst is coming soon I want to push my mom harder to take her out of the rehab facility and move her home so she can die in the house she worked so hard for. Which is what she wants.
Assistant: non treated hip fractures have a high mortality. If she does not want the surgery, that is her right (and her operative mortality may also be high, not enough information provided). Comfort care at home is not an unreasonable option if that is what she and the rest of the family want. |
Human: My 97 year old Grandmom broke her hip, does she have a shot? Hi, My 97 year old grandmother broke her hip and refuses surgery. It’s been about a week and a half since the fall and I’m worried that at this point, even if we convince her, it’s too late. She already has bed sores. I call her daily (can’t visit bc of COVID) and each day she sounds worse and worse. My mom is bad at asking tough questions of the doctors and I’m trying to get to the bottom of things. Does she have any chance or recovering and have a decent quality of life. Even if she’s in a wheelchair. Right now I’m just expecting then phone call at any moment. If the worst is coming soon I want to push my mom harder to take her out of the rehab facility and move her home so she can die in the house she worked so hard for. Which is what she wants.
Assistant: I believe Grandmom is making a choice here. You already knew that, really, didn't you? Get her on hospice care right away. | 35 | 4 |
Human: My 97 year old Grandmom broke her hip, does she have a shot? Hi, My 97 year old grandmother broke her hip and refuses surgery. It’s been about a week and a half since the fall and I’m worried that at this point, even if we convince her, it’s too late. She already has bed sores. I call her daily (can’t visit bc of COVID) and each day she sounds worse and worse. My mom is bad at asking tough questions of the doctors and I’m trying to get to the bottom of things. Does she have any chance or recovering and have a decent quality of life. Even if she’s in a wheelchair. Right now I’m just expecting then phone call at any moment. If the worst is coming soon I want to push my mom harder to take her out of the rehab facility and move her home so she can die in the house she worked so hard for. Which is what she wants.
Assistant: |
Human: My 97 year old Grandmom broke her hip, does she have a shot? Hi, My 97 year old grandmother broke her hip and refuses surgery. It’s been about a week and a half since the fall and I’m worried that at this point, even if we convince her, it’s too late. She already has bed sores. I call her daily (can’t visit bc of COVID) and each day she sounds worse and worse. My mom is bad at asking tough questions of the doctors and I’m trying to get to the bottom of things. Does she have any chance or recovering and have a decent quality of life. Even if she’s in a wheelchair. Right now I’m just expecting then phone call at any moment. If the worst is coming soon I want to push my mom harder to take her out of the rehab facility and move her home so she can die in the house she worked so hard for. Which is what she wants.
Assistant: If she doesn't want to fight and has decided enough is enough, please just respect that. Her recovery will depend on her motivation and fight she has left and if she doesn't have any., She will pass away. If she's refusing surgery and knows the risks maybe she's trying to tell you guys something. You can't make someone fight. |
Human: My 97 year old Grandmom broke her hip, does she have a shot? Hi, My 97 year old grandmother broke her hip and refuses surgery. It’s been about a week and a half since the fall and I’m worried that at this point, even if we convince her, it’s too late. She already has bed sores. I call her daily (can’t visit bc of COVID) and each day she sounds worse and worse. My mom is bad at asking tough questions of the doctors and I’m trying to get to the bottom of things. Does she have any chance or recovering and have a decent quality of life. Even if she’s in a wheelchair. Right now I’m just expecting then phone call at any moment. If the worst is coming soon I want to push my mom harder to take her out of the rehab facility and move her home so she can die in the house she worked so hard for. Which is what she wants.
Assistant: I believe Grandmom is making a choice here. You already knew that, really, didn't you? Get her on hospice care right away. | 11 | 4 |
Human: Instead of raising/lowering interest rates why can't the Fed raise/lower the minimum wage? From what I understand, the Fed lowers interest rates to increase employment during a recession and raises them to slow down the economy and prevent wage inflation. Why wouldn't raising/lowering the minimum wage have a similar effect?
Assistant: |
Human: Instead of raising/lowering interest rates why can't the Fed raise/lower the minimum wage? From what I understand, the Fed lowers interest rates to increase employment during a recession and raises them to slow down the economy and prevent wage inflation. Why wouldn't raising/lowering the minimum wage have a similar effect?
Assistant: Simple, the "Fed" is shorthand for the Federal Reserve Bank, which has no control over minimum wage law and operates independently of the government. |
Human: Instead of raising/lowering interest rates why can't the Fed raise/lower the minimum wage? From what I understand, the Fed lowers interest rates to increase employment during a recession and raises them to slow down the economy and prevent wage inflation. Why wouldn't raising/lowering the minimum wage have a similar effect?
Assistant: Because it doesn't have that authority, only the legislature does. More specifically the Feds have exactly one tool available to them, monetary policy. Can you imagine the amount of chaos that frequent and unpredictable changes in the minimum wage would wreak on business? | 8 | 5 |
Human: Instead of raising/lowering interest rates why can't the Fed raise/lower the minimum wage? From what I understand, the Fed lowers interest rates to increase employment during a recession and raises them to slow down the economy and prevent wage inflation. Why wouldn't raising/lowering the minimum wage have a similar effect?
Assistant: |
Human: Instead of raising/lowering interest rates why can't the Fed raise/lower the minimum wage? From what I understand, the Fed lowers interest rates to increase employment during a recession and raises them to slow down the economy and prevent wage inflation. Why wouldn't raising/lowering the minimum wage have a similar effect?
Assistant: Simple, the "Fed" is shorthand for the Federal Reserve Bank, which has no control over minimum wage law and operates independently of the government. |
Human: Instead of raising/lowering interest rates why can't the Fed raise/lower the minimum wage? From what I understand, the Fed lowers interest rates to increase employment during a recession and raises them to slow down the economy and prevent wage inflation. Why wouldn't raising/lowering the minimum wage have a similar effect?
Assistant: How does raising/lowering the minimum wage affect during recession and how would you propose it being done during the recession? | 8 | 3 |
Human: Instead of raising/lowering interest rates why can't the Fed raise/lower the minimum wage? From what I understand, the Fed lowers interest rates to increase employment during a recession and raises them to slow down the economy and prevent wage inflation. Why wouldn't raising/lowering the minimum wage have a similar effect?
Assistant: |
Human: Instead of raising/lowering interest rates why can't the Fed raise/lower the minimum wage? From what I understand, the Fed lowers interest rates to increase employment during a recession and raises them to slow down the economy and prevent wage inflation. Why wouldn't raising/lowering the minimum wage have a similar effect?
Assistant: Because it doesn't have that authority, only the legislature does. More specifically the Feds have exactly one tool available to them, monetary policy. Can you imagine the amount of chaos that frequent and unpredictable changes in the minimum wage would wreak on business? |
Human: Instead of raising/lowering interest rates why can't the Fed raise/lower the minimum wage? From what I understand, the Fed lowers interest rates to increase employment during a recession and raises them to slow down the economy and prevent wage inflation. Why wouldn't raising/lowering the minimum wage have a similar effect?
Assistant: How does raising/lowering the minimum wage affect during recession and how would you propose it being done during the recession? | 5 | 3 |
Human: Anyone know how to balance engineering with wanting to have uninterrupted periods of adventure in there life? I’m currently in mechanical engineering school and on course to graduate at approximately 25 years of age, I want to be able to live a fairly standard life path of kids and marriage in mid 30s however this leaves very little time to have fun since it takes a while to ramp up a career so if I took the career path I could easily see being 26 or even 27 till I find a job I want to stay in and then having to stay there till I’m 32ish before I’ve ramped up my experience enough to consider supporting a family. This is a problem because I haven’t had very much fun in life so far and have essentially spent the last 4 years commuting to school or work and then doing homework when I get home. I want to have an actual good life that I could tell stories about, I have the skills to do it all, I rock climb at a potentially competitive level, I am pretty good at surfing, I have some mountaineering skills, I teach sailing lessons and I can blacksmith all self taught without anyone friends to have fun with on the way (old ones moved away haven’t had time to make new ones) I feel like I am just gonna go right from college into the 9-5 and I want to have a solid 6-7 year period where instead I go on adventures and have fun for at least a bit before I am a slave to my own responsibilities again for the rest of my life. So what should I do, should I say fuck it and live out of a van climbing in the mountains all day or should I go for career only only ever taste freedom the weekend warrior way?
Assistant: |
Human: Anyone know how to balance engineering with wanting to have uninterrupted periods of adventure in there life? I’m currently in mechanical engineering school and on course to graduate at approximately 25 years of age, I want to be able to live a fairly standard life path of kids and marriage in mid 30s however this leaves very little time to have fun since it takes a while to ramp up a career so if I took the career path I could easily see being 26 or even 27 till I find a job I want to stay in and then having to stay there till I’m 32ish before I’ve ramped up my experience enough to consider supporting a family. This is a problem because I haven’t had very much fun in life so far and have essentially spent the last 4 years commuting to school or work and then doing homework when I get home. I want to have an actual good life that I could tell stories about, I have the skills to do it all, I rock climb at a potentially competitive level, I am pretty good at surfing, I have some mountaineering skills, I teach sailing lessons and I can blacksmith all self taught without anyone friends to have fun with on the way (old ones moved away haven’t had time to make new ones) I feel like I am just gonna go right from college into the 9-5 and I want to have a solid 6-7 year period where instead I go on adventures and have fun for at least a bit before I am a slave to my own responsibilities again for the rest of my life. So what should I do, should I say fuck it and live out of a van climbing in the mountains all day or should I go for career only only ever taste freedom the weekend warrior way?
Assistant: I worked with a guy who would do six months of contracting, then six months exploring. He did work lots of hours when he was working, and lived a very frugal lifestyle. He was also exceptionally talented and had lots of domain experience. |
Human: Anyone know how to balance engineering with wanting to have uninterrupted periods of adventure in there life? I’m currently in mechanical engineering school and on course to graduate at approximately 25 years of age, I want to be able to live a fairly standard life path of kids and marriage in mid 30s however this leaves very little time to have fun since it takes a while to ramp up a career so if I took the career path I could easily see being 26 or even 27 till I find a job I want to stay in and then having to stay there till I’m 32ish before I’ve ramped up my experience enough to consider supporting a family. This is a problem because I haven’t had very much fun in life so far and have essentially spent the last 4 years commuting to school or work and then doing homework when I get home. I want to have an actual good life that I could tell stories about, I have the skills to do it all, I rock climb at a potentially competitive level, I am pretty good at surfing, I have some mountaineering skills, I teach sailing lessons and I can blacksmith all self taught without anyone friends to have fun with on the way (old ones moved away haven’t had time to make new ones) I feel like I am just gonna go right from college into the 9-5 and I want to have a solid 6-7 year period where instead I go on adventures and have fun for at least a bit before I am a slave to my own responsibilities again for the rest of my life. So what should I do, should I say fuck it and live out of a van climbing in the mountains all day or should I go for career only only ever taste freedom the weekend warrior way?
Assistant: Some industries allow remote work, some allow remote work around the country. My firm (MEP engineering) has a handful of semi-part time folks working in different countries. Might be rare, but options are out there. Might have to get a few years of experience first tho so those hiring have confidence you can do the job. | 103 | 15 |
Human: Anyone know how to balance engineering with wanting to have uninterrupted periods of adventure in there life? I’m currently in mechanical engineering school and on course to graduate at approximately 25 years of age, I want to be able to live a fairly standard life path of kids and marriage in mid 30s however this leaves very little time to have fun since it takes a while to ramp up a career so if I took the career path I could easily see being 26 or even 27 till I find a job I want to stay in and then having to stay there till I’m 32ish before I’ve ramped up my experience enough to consider supporting a family. This is a problem because I haven’t had very much fun in life so far and have essentially spent the last 4 years commuting to school or work and then doing homework when I get home. I want to have an actual good life that I could tell stories about, I have the skills to do it all, I rock climb at a potentially competitive level, I am pretty good at surfing, I have some mountaineering skills, I teach sailing lessons and I can blacksmith all self taught without anyone friends to have fun with on the way (old ones moved away haven’t had time to make new ones) I feel like I am just gonna go right from college into the 9-5 and I want to have a solid 6-7 year period where instead I go on adventures and have fun for at least a bit before I am a slave to my own responsibilities again for the rest of my life. So what should I do, should I say fuck it and live out of a van climbing in the mountains all day or should I go for career only only ever taste freedom the weekend warrior way?
Assistant: |
Human: Anyone know how to balance engineering with wanting to have uninterrupted periods of adventure in there life? I’m currently in mechanical engineering school and on course to graduate at approximately 25 years of age, I want to be able to live a fairly standard life path of kids and marriage in mid 30s however this leaves very little time to have fun since it takes a while to ramp up a career so if I took the career path I could easily see being 26 or even 27 till I find a job I want to stay in and then having to stay there till I’m 32ish before I’ve ramped up my experience enough to consider supporting a family. This is a problem because I haven’t had very much fun in life so far and have essentially spent the last 4 years commuting to school or work and then doing homework when I get home. I want to have an actual good life that I could tell stories about, I have the skills to do it all, I rock climb at a potentially competitive level, I am pretty good at surfing, I have some mountaineering skills, I teach sailing lessons and I can blacksmith all self taught without anyone friends to have fun with on the way (old ones moved away haven’t had time to make new ones) I feel like I am just gonna go right from college into the 9-5 and I want to have a solid 6-7 year period where instead I go on adventures and have fun for at least a bit before I am a slave to my own responsibilities again for the rest of my life. So what should I do, should I say fuck it and live out of a van climbing in the mountains all day or should I go for career only only ever taste freedom the weekend warrior way?
Assistant: I worked with a guy who would do six months of contracting, then six months exploring. He did work lots of hours when he was working, and lived a very frugal lifestyle. He was also exceptionally talented and had lots of domain experience. |
Human: Anyone know how to balance engineering with wanting to have uninterrupted periods of adventure in there life? I’m currently in mechanical engineering school and on course to graduate at approximately 25 years of age, I want to be able to live a fairly standard life path of kids and marriage in mid 30s however this leaves very little time to have fun since it takes a while to ramp up a career so if I took the career path I could easily see being 26 or even 27 till I find a job I want to stay in and then having to stay there till I’m 32ish before I’ve ramped up my experience enough to consider supporting a family. This is a problem because I haven’t had very much fun in life so far and have essentially spent the last 4 years commuting to school or work and then doing homework when I get home. I want to have an actual good life that I could tell stories about, I have the skills to do it all, I rock climb at a potentially competitive level, I am pretty good at surfing, I have some mountaineering skills, I teach sailing lessons and I can blacksmith all self taught without anyone friends to have fun with on the way (old ones moved away haven’t had time to make new ones) I feel like I am just gonna go right from college into the 9-5 and I want to have a solid 6-7 year period where instead I go on adventures and have fun for at least a bit before I am a slave to my own responsibilities again for the rest of my life. So what should I do, should I say fuck it and live out of a van climbing in the mountains all day or should I go for career only only ever taste freedom the weekend warrior way?
Assistant: Independent Contractor But you need to establish a reputation first. | 103 | 8 |
Human: Anyone know how to balance engineering with wanting to have uninterrupted periods of adventure in there life? I’m currently in mechanical engineering school and on course to graduate at approximately 25 years of age, I want to be able to live a fairly standard life path of kids and marriage in mid 30s however this leaves very little time to have fun since it takes a while to ramp up a career so if I took the career path I could easily see being 26 or even 27 till I find a job I want to stay in and then having to stay there till I’m 32ish before I’ve ramped up my experience enough to consider supporting a family. This is a problem because I haven’t had very much fun in life so far and have essentially spent the last 4 years commuting to school or work and then doing homework when I get home. I want to have an actual good life that I could tell stories about, I have the skills to do it all, I rock climb at a potentially competitive level, I am pretty good at surfing, I have some mountaineering skills, I teach sailing lessons and I can blacksmith all self taught without anyone friends to have fun with on the way (old ones moved away haven’t had time to make new ones) I feel like I am just gonna go right from college into the 9-5 and I want to have a solid 6-7 year period where instead I go on adventures and have fun for at least a bit before I am a slave to my own responsibilities again for the rest of my life. So what should I do, should I say fuck it and live out of a van climbing in the mountains all day or should I go for career only only ever taste freedom the weekend warrior way?
Assistant: |
Human: Anyone know how to balance engineering with wanting to have uninterrupted periods of adventure in there life? I’m currently in mechanical engineering school and on course to graduate at approximately 25 years of age, I want to be able to live a fairly standard life path of kids and marriage in mid 30s however this leaves very little time to have fun since it takes a while to ramp up a career so if I took the career path I could easily see being 26 or even 27 till I find a job I want to stay in and then having to stay there till I’m 32ish before I’ve ramped up my experience enough to consider supporting a family. This is a problem because I haven’t had very much fun in life so far and have essentially spent the last 4 years commuting to school or work and then doing homework when I get home. I want to have an actual good life that I could tell stories about, I have the skills to do it all, I rock climb at a potentially competitive level, I am pretty good at surfing, I have some mountaineering skills, I teach sailing lessons and I can blacksmith all self taught without anyone friends to have fun with on the way (old ones moved away haven’t had time to make new ones) I feel like I am just gonna go right from college into the 9-5 and I want to have a solid 6-7 year period where instead I go on adventures and have fun for at least a bit before I am a slave to my own responsibilities again for the rest of my life. So what should I do, should I say fuck it and live out of a van climbing in the mountains all day or should I go for career only only ever taste freedom the weekend warrior way?
Assistant: Some industries allow remote work, some allow remote work around the country. My firm (MEP engineering) has a handful of semi-part time folks working in different countries. Might be rare, but options are out there. Might have to get a few years of experience first tho so those hiring have confidence you can do the job. |
Human: Anyone know how to balance engineering with wanting to have uninterrupted periods of adventure in there life? I’m currently in mechanical engineering school and on course to graduate at approximately 25 years of age, I want to be able to live a fairly standard life path of kids and marriage in mid 30s however this leaves very little time to have fun since it takes a while to ramp up a career so if I took the career path I could easily see being 26 or even 27 till I find a job I want to stay in and then having to stay there till I’m 32ish before I’ve ramped up my experience enough to consider supporting a family. This is a problem because I haven’t had very much fun in life so far and have essentially spent the last 4 years commuting to school or work and then doing homework when I get home. I want to have an actual good life that I could tell stories about, I have the skills to do it all, I rock climb at a potentially competitive level, I am pretty good at surfing, I have some mountaineering skills, I teach sailing lessons and I can blacksmith all self taught without anyone friends to have fun with on the way (old ones moved away haven’t had time to make new ones) I feel like I am just gonna go right from college into the 9-5 and I want to have a solid 6-7 year period where instead I go on adventures and have fun for at least a bit before I am a slave to my own responsibilities again for the rest of my life. So what should I do, should I say fuck it and live out of a van climbing in the mountains all day or should I go for career only only ever taste freedom the weekend warrior way?
Assistant: Independent Contractor But you need to establish a reputation first. | 15 | 8 |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: I made so much more money in the big ones and was so much happier in the small ones. 47-year career. |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: At this point, the security that comes with the larger company is what im after. We have a house and toys, and soon to be having kids. Gotta keep an eye on early retirement as well. | 276 | 39 |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: I made so much more money in the big ones and was so much happier in the small ones. 47-year career. |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: Based on my experience, there seems to be more job stability and better benefits with a larger company. For example, larger companies seem to be more likely to allow employees to work from home sometimes (or with covid, are the ones not requiring employees to come in for a while yet). Obviously depends from place to place but this seems to be the general trend. | 276 | 28 |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: I made so much more money in the big ones and was so much happier in the small ones. 47-year career. |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: Smaller companies are more tightly knit and you would have more opportunity to flex into different roles. I am not sure about bigger companies, I have worked only in small-med so far. I love the smaller because it's easier to get in touch with people with information. There are some people in the company that have such a diverse experience, that they could slide into any role without much training. | 276 | 22 |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: At this point, the security that comes with the larger company is what im after. We have a house and toys, and soon to be having kids. Gotta keep an eye on early retirement as well. |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: Based on my experience, there seems to be more job stability and better benefits with a larger company. For example, larger companies seem to be more likely to allow employees to work from home sometimes (or with covid, are the ones not requiring employees to come in for a while yet). Obviously depends from place to place but this seems to be the general trend. | 39 | 28 |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: At this point, the security that comes with the larger company is what im after. We have a house and toys, and soon to be having kids. Gotta keep an eye on early retirement as well. |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: Smaller companies are more tightly knit and you would have more opportunity to flex into different roles. I am not sure about bigger companies, I have worked only in small-med so far. I love the smaller because it's easier to get in touch with people with information. There are some people in the company that have such a diverse experience, that they could slide into any role without much training. | 39 | 22 |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: Based on my experience, there seems to be more job stability and better benefits with a larger company. For example, larger companies seem to be more likely to allow employees to work from home sometimes (or with covid, are the ones not requiring employees to come in for a while yet). Obviously depends from place to place but this seems to be the general trend. |
Human: Did you prefer working in a big or a small company? I was wondering if more people enjoyed the work environment in big companies or if smaller ones seem to be better
Assistant: Smaller companies are more tightly knit and you would have more opportunity to flex into different roles. I am not sure about bigger companies, I have worked only in small-med so far. I love the smaller because it's easier to get in touch with people with information. There are some people in the company that have such a diverse experience, that they could slide into any role without much training. | 28 | 22 |
Human: Are tattoos taboo in engineering world? In certain industries and walks of life, being decorated with ink can be a real setback. I wonder what’s the general stigma toward tattoos in the engineering world?
Assistant: |
Human: Are tattoos taboo in engineering world? In certain industries and walks of life, being decorated with ink can be a real setback. I wonder what’s the general stigma toward tattoos in the engineering world?
Assistant: Engineering is still conservative, but it's still a creative culture. For most offices, you're allowed 1 "weird thing". It can be a big stylish beard, tattoos, piercings, or bold fashion choices. Everything else still needs to be professional. If you're rocking 2 'weird things' you had better be real good at what you do, otherwise it's going to be tough putting you in front of clients. |
Human: Are tattoos taboo in engineering world? In certain industries and walks of life, being decorated with ink can be a real setback. I wonder what’s the general stigma toward tattoos in the engineering world?
Assistant: I have a full sleeve. I’m in the manufacturing/R&D world and it’s fine. I wear short sleeves in the warm months. I am 12 years into my career and held off on the sleeve until about 8 years in. I’m a manager currently. I won’t worry about anyone I’m trying to hire having visible tattoos unless they’re in bad taste (lewd, racist, nudity, gross stuff). | 18 | 8 |
Human: Are tattoos taboo in engineering world? In certain industries and walks of life, being decorated with ink can be a real setback. I wonder what’s the general stigma toward tattoos in the engineering world?
Assistant: |
Human: Are tattoos taboo in engineering world? In certain industries and walks of life, being decorated with ink can be a real setback. I wonder what’s the general stigma toward tattoos in the engineering world?
Assistant: Engineering is still conservative, but it's still a creative culture. For most offices, you're allowed 1 "weird thing". It can be a big stylish beard, tattoos, piercings, or bold fashion choices. Everything else still needs to be professional. If you're rocking 2 'weird things' you had better be real good at what you do, otherwise it's going to be tough putting you in front of clients. |
Human: Are tattoos taboo in engineering world? In certain industries and walks of life, being decorated with ink can be a real setback. I wonder what’s the general stigma toward tattoos in the engineering world?
Assistant: I work in LA at a Defense company. One of the MEs i work with has this demonic goat looking tattoo on his bicep. Its huge, and very visible when he wears short sleeve shirts. He is the resident guru and has a lot of respect around here. Thats my best example of its ok at the right company. | 18 | 3 |
Human: Are tattoos taboo in engineering world? In certain industries and walks of life, being decorated with ink can be a real setback. I wonder what’s the general stigma toward tattoos in the engineering world?
Assistant: |
Human: Are tattoos taboo in engineering world? In certain industries and walks of life, being decorated with ink can be a real setback. I wonder what’s the general stigma toward tattoos in the engineering world?
Assistant: I have a full sleeve. I’m in the manufacturing/R&D world and it’s fine. I wear short sleeves in the warm months. I am 12 years into my career and held off on the sleeve until about 8 years in. I’m a manager currently. I won’t worry about anyone I’m trying to hire having visible tattoos unless they’re in bad taste (lewd, racist, nudity, gross stuff). |
Human: Are tattoos taboo in engineering world? In certain industries and walks of life, being decorated with ink can be a real setback. I wonder what’s the general stigma toward tattoos in the engineering world?
Assistant: I work in LA at a Defense company. One of the MEs i work with has this demonic goat looking tattoo on his bicep. Its huge, and very visible when he wears short sleeve shirts. He is the resident guru and has a lot of respect around here. Thats my best example of its ok at the right company. | 8 | 3 |
Human: Fellow Mechanical Engineers: How do you justify your choice to yourself to stay in mechanical design when the market is so amazing in tech? I don't know if this is a rant, question, or cry for help. I don't mean to say any one profession is beneath another, or that one brings value where another does not because we all contribute one way or another. A bit of background: I'm a fresh grad and mech designer in a good position in an exciting job with a good work environment. I did not have a bad day at work or anything so that's not what's causing this existential crisis. More it's that I was asked if I knew anyone looking for work in a tech company, then had a peak at the job descriptions. Flex hours, extra maternity/paternity leave, paid volunteering time, paid exercise time, subsidized meals, 100% health coverage, work from home options. I asked about work culture out of curiosity: "supportive management, very understanding, easy options for growth, don't work more than 40 hrs a week." On top of that, an entry salary pays 20-30% higher than what I make now (which isn't small potatoes). That's not to say these things don't exist in the mech eng world - I'm sure some companies have similar options. The thing is, this is not just at one company in tech. Every single tech company has these, from small teams to massive conglomerates. If you get a job with these benefits in ME, you are lucky. But in tech? It's just SOP. Don't like your boss? Jump to the next company over. Every person I know in tech has never had a hard time finding work, and the job market in tech is in fact ALWAYS on fire. On the other hand, I got my job because I have a horseshoe up my ass. I guess my questions to the community are: 1. Fellow young Mechs, how do you justify working in a field that does not have as many opportunities/benefits? For me, it is passion for what I do - I love science, especially engineering physics. But does it outweigh the fact that we are constantly working our asses off for 20% less than what we could be if we spent 6 months in a programming bootcamp? 2. Older Mechs who have stayed/left mech for tech, do you have regrets? Was it better on the other side? I see a lot of mechies with 5-8 years experience making less than 6 figures, while my friends in tech are already well into those numbers. I realise it's not a binary decision. There are ways to improve your standing and stay in mech and be perfectly happy and comfortable. It's just that it seems tech is just right there, one 6 month code bootcamp away from the garden of Eden. Show me I'm wrong, give me your thought, and lemme hear your venting. Again, don't mean to insult anyone's life choices, just trying to gauge what the right moves are.
Assistant: |
Human: Fellow Mechanical Engineers: How do you justify your choice to yourself to stay in mechanical design when the market is so amazing in tech? I don't know if this is a rant, question, or cry for help. I don't mean to say any one profession is beneath another, or that one brings value where another does not because we all contribute one way or another. A bit of background: I'm a fresh grad and mech designer in a good position in an exciting job with a good work environment. I did not have a bad day at work or anything so that's not what's causing this existential crisis. More it's that I was asked if I knew anyone looking for work in a tech company, then had a peak at the job descriptions. Flex hours, extra maternity/paternity leave, paid volunteering time, paid exercise time, subsidized meals, 100% health coverage, work from home options. I asked about work culture out of curiosity: "supportive management, very understanding, easy options for growth, don't work more than 40 hrs a week." On top of that, an entry salary pays 20-30% higher than what I make now (which isn't small potatoes). That's not to say these things don't exist in the mech eng world - I'm sure some companies have similar options. The thing is, this is not just at one company in tech. Every single tech company has these, from small teams to massive conglomerates. If you get a job with these benefits in ME, you are lucky. But in tech? It's just SOP. Don't like your boss? Jump to the next company over. Every person I know in tech has never had a hard time finding work, and the job market in tech is in fact ALWAYS on fire. On the other hand, I got my job because I have a horseshoe up my ass. I guess my questions to the community are: 1. Fellow young Mechs, how do you justify working in a field that does not have as many opportunities/benefits? For me, it is passion for what I do - I love science, especially engineering physics. But does it outweigh the fact that we are constantly working our asses off for 20% less than what we could be if we spent 6 months in a programming bootcamp? 2. Older Mechs who have stayed/left mech for tech, do you have regrets? Was it better on the other side? I see a lot of mechies with 5-8 years experience making less than 6 figures, while my friends in tech are already well into those numbers. I realise it's not a binary decision. There are ways to improve your standing and stay in mech and be perfectly happy and comfortable. It's just that it seems tech is just right there, one 6 month code bootcamp away from the garden of Eden. Show me I'm wrong, give me your thought, and lemme hear your venting. Again, don't mean to insult anyone's life choices, just trying to gauge what the right moves are.
Assistant: The pay is better because they run you into the ground and you'll want out in 5-10 years MechEng might not pay as well, but it's steady and I'll walk out at 4.30 every day. And I'll be happy to do that for another 25 years. |
Human: Fellow Mechanical Engineers: How do you justify your choice to yourself to stay in mechanical design when the market is so amazing in tech? I don't know if this is a rant, question, or cry for help. I don't mean to say any one profession is beneath another, or that one brings value where another does not because we all contribute one way or another. A bit of background: I'm a fresh grad and mech designer in a good position in an exciting job with a good work environment. I did not have a bad day at work or anything so that's not what's causing this existential crisis. More it's that I was asked if I knew anyone looking for work in a tech company, then had a peak at the job descriptions. Flex hours, extra maternity/paternity leave, paid volunteering time, paid exercise time, subsidized meals, 100% health coverage, work from home options. I asked about work culture out of curiosity: "supportive management, very understanding, easy options for growth, don't work more than 40 hrs a week." On top of that, an entry salary pays 20-30% higher than what I make now (which isn't small potatoes). That's not to say these things don't exist in the mech eng world - I'm sure some companies have similar options. The thing is, this is not just at one company in tech. Every single tech company has these, from small teams to massive conglomerates. If you get a job with these benefits in ME, you are lucky. But in tech? It's just SOP. Don't like your boss? Jump to the next company over. Every person I know in tech has never had a hard time finding work, and the job market in tech is in fact ALWAYS on fire. On the other hand, I got my job because I have a horseshoe up my ass. I guess my questions to the community are: 1. Fellow young Mechs, how do you justify working in a field that does not have as many opportunities/benefits? For me, it is passion for what I do - I love science, especially engineering physics. But does it outweigh the fact that we are constantly working our asses off for 20% less than what we could be if we spent 6 months in a programming bootcamp? 2. Older Mechs who have stayed/left mech for tech, do you have regrets? Was it better on the other side? I see a lot of mechies with 5-8 years experience making less than 6 figures, while my friends in tech are already well into those numbers. I realise it's not a binary decision. There are ways to improve your standing and stay in mech and be perfectly happy and comfortable. It's just that it seems tech is just right there, one 6 month code bootcamp away from the garden of Eden. Show me I'm wrong, give me your thought, and lemme hear your venting. Again, don't mean to insult anyone's life choices, just trying to gauge what the right moves are.
Assistant: My government job is stable, well paying enough, and has great work life balance. I like living in Portland, and moving to the Bay Area or Seattle or New York or whatever would present certain legal problems that aren't worth the hassle. And I like what I do. | 3 | 2 |
Human: Fellow Mechanical Engineers: How do you justify your choice to yourself to stay in mechanical design when the market is so amazing in tech? I don't know if this is a rant, question, or cry for help. I don't mean to say any one profession is beneath another, or that one brings value where another does not because we all contribute one way or another. A bit of background: I'm a fresh grad and mech designer in a good position in an exciting job with a good work environment. I did not have a bad day at work or anything so that's not what's causing this existential crisis. More it's that I was asked if I knew anyone looking for work in a tech company, then had a peak at the job descriptions. Flex hours, extra maternity/paternity leave, paid volunteering time, paid exercise time, subsidized meals, 100% health coverage, work from home options. I asked about work culture out of curiosity: "supportive management, very understanding, easy options for growth, don't work more than 40 hrs a week." On top of that, an entry salary pays 20-30% higher than what I make now (which isn't small potatoes). That's not to say these things don't exist in the mech eng world - I'm sure some companies have similar options. The thing is, this is not just at one company in tech. Every single tech company has these, from small teams to massive conglomerates. If you get a job with these benefits in ME, you are lucky. But in tech? It's just SOP. Don't like your boss? Jump to the next company over. Every person I know in tech has never had a hard time finding work, and the job market in tech is in fact ALWAYS on fire. On the other hand, I got my job because I have a horseshoe up my ass. I guess my questions to the community are: 1. Fellow young Mechs, how do you justify working in a field that does not have as many opportunities/benefits? For me, it is passion for what I do - I love science, especially engineering physics. But does it outweigh the fact that we are constantly working our asses off for 20% less than what we could be if we spent 6 months in a programming bootcamp? 2. Older Mechs who have stayed/left mech for tech, do you have regrets? Was it better on the other side? I see a lot of mechies with 5-8 years experience making less than 6 figures, while my friends in tech are already well into those numbers. I realise it's not a binary decision. There are ways to improve your standing and stay in mech and be perfectly happy and comfortable. It's just that it seems tech is just right there, one 6 month code bootcamp away from the garden of Eden. Show me I'm wrong, give me your thought, and lemme hear your venting. Again, don't mean to insult anyone's life choices, just trying to gauge what the right moves are.
Assistant: |
Human: Fellow Mechanical Engineers: How do you justify your choice to yourself to stay in mechanical design when the market is so amazing in tech? I don't know if this is a rant, question, or cry for help. I don't mean to say any one profession is beneath another, or that one brings value where another does not because we all contribute one way or another. A bit of background: I'm a fresh grad and mech designer in a good position in an exciting job with a good work environment. I did not have a bad day at work or anything so that's not what's causing this existential crisis. More it's that I was asked if I knew anyone looking for work in a tech company, then had a peak at the job descriptions. Flex hours, extra maternity/paternity leave, paid volunteering time, paid exercise time, subsidized meals, 100% health coverage, work from home options. I asked about work culture out of curiosity: "supportive management, very understanding, easy options for growth, don't work more than 40 hrs a week." On top of that, an entry salary pays 20-30% higher than what I make now (which isn't small potatoes). That's not to say these things don't exist in the mech eng world - I'm sure some companies have similar options. The thing is, this is not just at one company in tech. Every single tech company has these, from small teams to massive conglomerates. If you get a job with these benefits in ME, you are lucky. But in tech? It's just SOP. Don't like your boss? Jump to the next company over. Every person I know in tech has never had a hard time finding work, and the job market in tech is in fact ALWAYS on fire. On the other hand, I got my job because I have a horseshoe up my ass. I guess my questions to the community are: 1. Fellow young Mechs, how do you justify working in a field that does not have as many opportunities/benefits? For me, it is passion for what I do - I love science, especially engineering physics. But does it outweigh the fact that we are constantly working our asses off for 20% less than what we could be if we spent 6 months in a programming bootcamp? 2. Older Mechs who have stayed/left mech for tech, do you have regrets? Was it better on the other side? I see a lot of mechies with 5-8 years experience making less than 6 figures, while my friends in tech are already well into those numbers. I realise it's not a binary decision. There are ways to improve your standing and stay in mech and be perfectly happy and comfortable. It's just that it seems tech is just right there, one 6 month code bootcamp away from the garden of Eden. Show me I'm wrong, give me your thought, and lemme hear your venting. Again, don't mean to insult anyone's life choices, just trying to gauge what the right moves are.
Assistant: The pay is better because they run you into the ground and you'll want out in 5-10 years MechEng might not pay as well, but it's steady and I'll walk out at 4.30 every day. And I'll be happy to do that for another 25 years. |
Human: Fellow Mechanical Engineers: How do you justify your choice to yourself to stay in mechanical design when the market is so amazing in tech? I don't know if this is a rant, question, or cry for help. I don't mean to say any one profession is beneath another, or that one brings value where another does not because we all contribute one way or another. A bit of background: I'm a fresh grad and mech designer in a good position in an exciting job with a good work environment. I did not have a bad day at work or anything so that's not what's causing this existential crisis. More it's that I was asked if I knew anyone looking for work in a tech company, then had a peak at the job descriptions. Flex hours, extra maternity/paternity leave, paid volunteering time, paid exercise time, subsidized meals, 100% health coverage, work from home options. I asked about work culture out of curiosity: "supportive management, very understanding, easy options for growth, don't work more than 40 hrs a week." On top of that, an entry salary pays 20-30% higher than what I make now (which isn't small potatoes). That's not to say these things don't exist in the mech eng world - I'm sure some companies have similar options. The thing is, this is not just at one company in tech. Every single tech company has these, from small teams to massive conglomerates. If you get a job with these benefits in ME, you are lucky. But in tech? It's just SOP. Don't like your boss? Jump to the next company over. Every person I know in tech has never had a hard time finding work, and the job market in tech is in fact ALWAYS on fire. On the other hand, I got my job because I have a horseshoe up my ass. I guess my questions to the community are: 1. Fellow young Mechs, how do you justify working in a field that does not have as many opportunities/benefits? For me, it is passion for what I do - I love science, especially engineering physics. But does it outweigh the fact that we are constantly working our asses off for 20% less than what we could be if we spent 6 months in a programming bootcamp? 2. Older Mechs who have stayed/left mech for tech, do you have regrets? Was it better on the other side? I see a lot of mechies with 5-8 years experience making less than 6 figures, while my friends in tech are already well into those numbers. I realise it's not a binary decision. There are ways to improve your standing and stay in mech and be perfectly happy and comfortable. It's just that it seems tech is just right there, one 6 month code bootcamp away from the garden of Eden. Show me I'm wrong, give me your thought, and lemme hear your venting. Again, don't mean to insult anyone's life choices, just trying to gauge what the right moves are.
Assistant: Tech companies also hire mechanical engineers for mechanical engineering type work... | 3 | 1 |
Subsets and Splits