TheAsianDonKnots
@TheAsianDonKnots@lemmy.zip
- Comment on Weekly “What are you playing” Thread || Week of March 15th 2 days ago:
I bought a seventh copy of Skyrim on Sunday. I’ve never owned it on PC and I’m going to mod it till I break it. I know I’m over a decade late but that’s what’s happening this week.
- Comment on Birds aren't real 2 days ago:
- Submitted 5 days ago to [deleted] | 31 comments
- Comment on Renters have 'easiest time in six years' to find a home, says Zoopla 6 days ago:
No clue where in England you’re from friend but I would GLADLY pay $1,800 USD. A 2br apartment, built 40 years ago is $2,400 and includes an obese upstairs neighbor that makes every ceiling joist creak on their 20th trip to the fridge.
Sad part is that there are new apartment complexes being built that are even more expensive with worse build quality… but they do that while community amenities thing so people fall for things like “free” propane at the grills, a 24x7 dog park, or decked out gym. All things you’re still “paying” for in your ridiculous rent price.
- Comment on Waffle House: Pull up then. 😐 1 week ago:
WH doesn’t deserve an employee this dedicated. I hope she went on to better things like security or setting fire to the bourgeoisie… any job that lets her throw down from time to time.
- Comment on Waffle House: Pull up then. 😐 1 week ago:
That chair redirect was amazing. You know after taking that beating she was in full time dilation.
- Comment on Waffle House: Pull up then. 😐 1 week ago:
Waffle House has raised their overall prices by 96% since 2020. Hash browns increased by 110% and coffee went from $1.80 to $3.15. At one point, they added a $0.50 cent surcharge per egg due to the shortages caused by the avian flu.
It’s easy and cheap to make breakfast at home with 50% less grease. Waffle House ain’t cheap anymore and that’s all it really had going.
- Comment on Bean virus 1 week ago:
Goya, the company that paid Trump to shill those shitty beans in the Oval Office. Our world has become a constant Onion headline.
- Comment on Checkers, not chess. 1 week ago:
That’s an ambitious perspective for a stick figure artist. I respect the effort.
- Comment on Secret message in the cemetery 2 weeks ago:
Hey, man. I just got here. Chill.
- Comment on I'll take 4 and 8 2 weeks ago:
You seriously underestimate my ability to invest 🤓
$20m in seed funds would be amazing.
- Comment on I'll take 4 and 8 2 weeks ago:
#5 to invest immediately and #4 to afford 2-3 and 6-7 over time, without noticing the draw on my account. With decent yeilds on investments, I’ll be getting lots of things for “free”. Swapping bodies with a celebrity is creepy, no thanks. Marriage? Never again.
- Comment on we're all a little gay inside 4 weeks ago:
All I’m hearn’ is something something something I oughta gut you like a pig. 🐷 🤟
- Comment on Turns Out They Didn’t Really Want You To Bring Your Whole Self To Work 5 weeks ago:
Exactly! And the city my office is in, is bougie as fuck. There are no sandwiches under $12. These dudes were going out for executive lunches @$50+ per person. They would invite me and I’d say the same thing, “what? No. You know how much you pay me”… and they would laugh every time, walk across the parking lot, and go drink themselves silly.
- Comment on Turns Out They Didn’t Really Want You To Bring Your Whole Self To Work 5 weeks ago:
I had an old boss that said RTO was because the service business’ were loosing money. Thing is, only upper management could afford to live near work. I lived 4 cities away and had an hour commute each way. Who was taking care of my community?
…all while I watched every service business price themselves out of existence while still taking advantage of their staff’s wages.
- Comment on This American dude on his way to his Japanese fluency decides to talk to a local Japanese grandpa 1 month ago:
It’s hard for Americans to understand life outside of the big cities in Japan. There’s just no other races but Asian. Indian food, Korean/Chinese labor, and Malaysian tourism. Seeing a white person in some cities is like seeing Big Foot. The point being, if you try to speak the language, nothing else matters to the Japanese. Even if you’re shit at it (like me), the respect comes from the attempt to speak Japanese, not the fluency.
One trick. If you get REALLY lost and need to get somewhere, hold a train map upside down and hopelessly stare at the ceiling. A nice elderly person will usually stop to help you… again, because you’re trying to understand.
- Comment on Is there a point we can track down when we stopped caring about doctors, nurses, teacher, etc? And thought it was a great idea to pay atheletes millions and screw everyone else? 2 months ago:
I’m not sure why OP or other comments are so hung up on the Athlete part? One of the most famous and wealthiest athletes of all time was a Roman charioteer. Gaius Appuleius Diocles was a celebrity across empires and predated doctors, Jesus and the radio. The only people that got paid more than Gaius were landowners/lords, which is still true to this day.
- Comment on Is there a point we can track down when we stopped caring about doctors, nurses, teacher, etc? And thought it was a great idea to pay atheletes millions and screw everyone else? 2 months ago:
1980’s Reaganomics, early recession, rising inequality, “greed is good” culture, heightened Cold War tensions, the emergence of the AIDS crisis, and societal shifts towards consumerism. The 80’s was also a time of technological boom with computers, MTV, and cultural dynamism, with critiques often focusing on increased individualism, materialism, and social challenges.
- Comment on Uphill both ways in the snow, too! Ong, no cap! 2 months ago:
It’s not ice cream, unfortunately. It’s like an ice pop/bomb pop, but goopy.
- Comment on Uphill both ways in the snow, too! Ong, no cap! 2 months ago:
To expand on this post, high fructose corn syrup doesn’t freeze right so it was just a goopy sticky mess of a toilet paper roll. Not unlike your drunkle Bob’s morning Choco Belagio Festivo, or the biggest fountain this side of the rio grande. Poor aunt Evelyn. That woman is a saint.
- Comment on Sweet ancestry 2 months ago:
So in the US, the joke is “I’m 10% Cherokee princess”, which is just a blonde white girls way of excusing their own racism when it inevitably falls out of their dumpster of a mouth.
I can usually disarm it with “yeah I’m half Japanese and half American, I can’t tell which side I hate the most”
I’m wondering if that Irish-German-Russian-Scottish is a similar “wise coverage” play? I don’t know, just guessing.
- Comment on Jealous much? 2 months ago:
Yeah. Corn really needs a flared base. I’m still trying to work my way up to onion girth.
- Comment on Jealous much? 2 months ago:
Fuck corn. All my homies fuck with onions.
- Submitted 2 months ago to [deleted] | 3 comments
- Comment on Praise them 2 months ago:
This is my Sunday specialty. One pan and a Coke, leftovers on Monday, get my shit together on a Tuesday.
- Comment on Praise them 2 months ago:
I do not deserve your award but let me fulfill your request and expand on my last paragraph.
Buy two beef short ribs per person. Look for the quantity of meat per rib. Marbling is less ideal in this method. The less fat, the better. A few mashing potato’s, asparagus, sliced almonds, paprika, your best tasting (not expensive) red wine, and unsalted butter. We’ll “salt n’ pepper to taste” later. Cheap fresh herbs like rosemary sprigs (leave on stem), thyme (annoying but take off stem), fresh bay leaf, and fresh sage (not too much, I use one big leaf). Stay with me if they’re worth it.
A few nights (1-3) before your event, stove on medium and oven set to 275°F/135°C. Sear your ribs in batches, on all sides. Sear the ribs in the same pot (with lid) that you’re going to put in the oven (described later). During the sear, if you “crowd” your pan, you will only steam the meat. It’s harder to get that nice sear/char. Remove from the pot and set aside. They shouldn’t be cooked to temp at this point, we will fully cook them soon.
Next on top of the fond, add your mirepoix. Adjust the amount by portion/pot size. With my Dutch oven that’s about (4) US cups of onion to (2) cups celery and (2) cups carrot with a pinch of salt for 5 ribs. Don’t worry about “cook till translucent”, let’s work on getting the fond off the bottom of your pot.
If the mirepoix doesn’t get the fond off, this next step will. Add your red wine and watch out for the steam, scrape the bottom of your pot with a wooden spoon and turn off the heat. For me, I think it’s about 4 cups or maybe 2/3rds of a bottle of wine.
Add your herbs, put your ribs back in the pot, lid on, and into your oven for 3.5-4 hours. When we talk about low and slow, it’s less about the temp and more about the time. Yes, you want the meat to be at 165- (ideally) 200°F or 73°-93°C but the most important part is that your pot has TIME to render the connective fibers that are chewy and often inedible without heat and time, like a diamond.
Remove the ribs set aside in a container(A). Strain the liquid into a container(B). Put the mirepoix into a container©. Refrigerate over night or up to 3 days. Use the herbs in another dish, freeze or throw away, your choice.
You’re still with me? Here’s the easy part that makes you look like a pro chef.
Heat an oven (air, toaster, wood, whatever) to 375F/195C. With a fork, peel the (now) solidified fat off the cold braising liquid… I save this to fry my morning eggs and toast with. Please don’t discard this gold if you can help it. Dump the rest of the braising liquid into a large sauce pan and set to the side. Trim the ends off the asparagus, toss in oil with paprika, a tiny bit of salt, and a generous helping of sliced almonds. Put in an oven safe dish, set aside. Peel your potato’s. I love quick and easy rustic potato’s but the skin doesn’t work in this recipe.
Ready and set, now let’s go!
Potato’s go to boil until fork tender. Set aside. Stove on medium, reduce the braising liquid by half, drop the stove to medium low and put the ribs in the (now) sauce, cover with a lid.
Put your asparagus mix into the oven for 20+/- mins while you drain and mash your potato’s with butter, a touch of salt, garlic powder, and a splash of milk. Go easy on the salt. Your braising liquid will already be pretty salty. The potato’s are meant to balance the dish.
By now the ribs should be heated through, the sauce gets a 1/4TBS of butter, spoon the sauce over the ribs, plate the mash and asparagus, lightly smash the ribs into the mash, and drizzle with your pan sauce.
No it’s not one long run on sentence, I’m an awful home cook but trying to get better with every dish. This recipe is easy, I swear. If they’re worth it, start here. This isn’t Mary me Chicken (like it’s a question), it’s “WITNESS MY FRENCH CUISINE FOR I AM YOUR CHEF AND YOU WILL NEVER GO UNSATISFIED”
- Comment on Praise them 2 months ago:
Finally a cause I can support! Waiting for the Allium Manafesto to drop. I heard it makes people weep like babies.
- Comment on Praise them 2 months ago:
Four French cooking terms that upped my game was mise en place, mirepoix, fond, and sauces mères.
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Mise en plas. Everything in its place and prepped before cooking.
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Mirepoix. 2part onion to 1part celery and 1part carrot and a little salt to draw out moisture.
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Fond. the baked on bits bits of food that you deglaze using a liquid like stock to make…
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Saices mères or Mother sauce. The beginning that all 5 famous French sauces share.
Demi-glas gets an honorable mention and is one of the simplest things you can do to make a dish seem fancy as fuck. Great for date night beef short ribs.
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- Comment on That's What You Get 2 months ago:
“Ok everyone. Say Walrus in 3, 2, 1…”
- Comment on That's What You Get 2 months ago:
