|
Thora posted:I developed a bad Coach purse addiction because of that. None of that cloth nonsense, the good leather stuff. I self-staged an intervention and I'm down to 4 now. That's not... too bad... right? 4 is a good stopping number. You have a problem when you have one for every outfit.
|
#
?
Jan 11, 2014 21:00
|
|
|
|
| # ? Jun 4, 2024 11:35 |
|
|
That's perfectly reasonable, as long as they're all significantly different from each other. I love purses. I try to alternate them depending on my outfit instead of using them to death, but it's a pain transferring stuff.
|
|
#
?
Jan 11, 2014 21:01
|
|
|
I have the wristlet as a wallet, the Casino bag for events that require a camera or whatnot, a Station bag because who doesn't need a station bag, and a laptop bag that fits a laptop and a piece of paper and nothing else. They are all black leather I love them sooooo much purse chat makes me happy  (laptop bag was the only one ebay'd, no way in hell am I paying >$500 for something that sits in the closet or under a desk 90% of the time)
|
|
#
?
Jan 11, 2014 21:15
|
|
|
detectivemonkey posted:The problem we're facing is that the idea of eating an entire chicken breast is wholly unappealing. I think the trick is going to be hiding meat in other things like feeding vegetables to a toddler. What I've done just because I'm super lazy and hate handling raw meat is grill a bunch of chicken breasts, pork cutlets, and/or cheap steak, cut each one into bite size pieces, bag them into individual servings and throw them in the freezer. That way I get through the gross bit of dealing with a month's worth of raw meat all at once. Then when I'm making a casserole or stir fry or whatever, I can just throw in the meat. Since the meat was already cooked I don't have to worry about if it is cooked enough. I like a rice cooker for a totally  meal. I just toss the frozen veggies, cooked frozen meat, and some kind of sauce in with the water and rice, and an hour later there's dinner. Less than 5 minutes prep time and easy to wash up after. Warning: it does all come out a bit mushy, so don't try it if you hate mushy.
|
|
#
?
Jan 11, 2014 21:35
|
|
|
VanSandman posted:helicopter dick I hear "helicopter dick" and I think of that Lonely Island song with Justin Timberlake and Lady Gaga.
|
|
#
?
Jan 11, 2014 23:35
|
|
|
Enfys posted:What kinds have you had? I can't read much besides Hiragana and Katakana. So I know I'm eating tofu, and I can identify it as kinutofu,, momentofu or yakidofu just by looking at it and poking it. But I can't read brand names or regions. I know some is local because the store will have handwritten signs with pictures of the family smiling and holding tofu and beans. I have to hit the store today and a friend offered to translate some of my favorite foods for me.
|
|
#
?
Jan 12, 2014 00:27
|
|
|
teh winnar! posted:I hear "helicopter dick" and I think of that Lonely Island song with Justin Timberlake and Lady Gaga. nsfw maybe https://www.youtube.com/watch?v=CER9AdcHpFw
|
|
#
?
Jan 12, 2014 00:28
|
|
|
Thora posted:I developed a bad Coach purse addiction because of that. None of that cloth nonsense, the good leather stuff. I self-staged an intervention and I'm down to 4 now. That's not... too bad... right? Not too bad. But are they all the same style but just different colors? Ok apparently I have a problem buying them for my wife. Crab Dad fucked around with this message at 00:32 on Jan 12, 2014 |
|
#
?
Jan 12, 2014 00:30
|
|
|
amarantinesky posted:Another former vegetarian here! My advice would be to start with "easier" kinds of meats like boneless skinless chicken breasts, ground beef, or pork chops. There are two main advantages: they don't look a lot like the original animals so that might make a transition away from vegetarian cooking easier; and someone has already dealt with elements like skin and bones that can be trickier at first. A chicken breast can be trimmed then baked in your oven or cut into pieces and pan fried with very little effort and time. Pork is just as easy. I don't eat red meat much but ground beef is nice because it's fairly simple to tell when it's done, plus homemade meatballs are good. This sounds so Browning ground beef is like the one thing I can actually do (I live off chili all winter). But I'm kinda skeeved out by it a little due to reading about meat processing. Which is pretty much why I'm completely off chicken (as well as how they raise chickens). I have less guilt about cows and pigs tho' I probably should. Kinda why I wanna learn how to cook real meat so I can buy super expensive cuts of meat from farmers who personally sing their herds to sleep. My problem with allrecipes is that it's filled with reviews that say "Great!...after I basically substituted almost every ingredient and modifying the cooling times." It goes back to how I'm bad at being able to judge if a recipe would be something I'd like. Question for people who cook dinner: how much time do you spend cooking dinner most evenings? That's my other excuse, I'm not usually home until 8:30 or so and that winds up being another excuse. I am so bad at being an adult. But! I'm making a vow to try to cook something with meat this week. Maybe. But not tonight. Tonight is grilled asparagus, ice cream, and cider because that's what's in my fridge.
|
|
#
?
Jan 12, 2014 02:20
|
|
|
Thanks for that. Really. That made my morning. I love the look on the speakers face when he sees it.
|
|
#
?
Jan 12, 2014 02:22
|
|
|
Sandman where the gently caress are your pups
|
|
#
?
Jan 12, 2014 02:33
|
|
|
UnnaturalSELECTION posted:Sandman where the gently caress are your pups
|
|
#
?
Jan 12, 2014 02:39
|
|
|
t_violet posted:Question for people who cook dinner: how much time do you spend cooking dinner most evenings? That's my other excuse, I'm not usually home until 8:30 or so and that winds up being another excuse. I am so bad at being an adult. Depends on what I'm making. I have recipes that can take anywhere from 10 minutes to a few hours. I'll also normally make a bit of extra and store it, so that I can eat more later. It's more economical to make a bunch of something and then eat the leftovers. So, basic chicken breast, cooked in a skillet, 30 minutes? Make a few, and pair it with salad, you can have dinner for a few nights. When I decide to make a turkey, it obviously takes longer and there's a ton more leftovers. At 20-30 bucks for a turkey, that's a hell of a lot of meals for just me. Honestly, if you want to get your family/personal budget under control, LEARN TO COOK! Ditto for weight. Once you learn calories and OH MY GOD WHY AM I WRITING A CARE POST?!
|
|
#
?
Jan 12, 2014 02:41
|
|
|
VendaGoat posted:Honestly, if you want to get your family/personal budget under control, LEARN TO COOK! So true. I'm pretty sure Pinterest is for bored housewives and Mormons (same??) but there are some decent cooking things on there. Slow cooker recipes and the like. I cook, like 5 days a week. Back in the states, Sundays are for cooking big long meals that take a long time and hanging out with family. Here we explore, so dinner on weekends is usually out.
|
|
#
?
Jan 12, 2014 02:48
|
|
|
my favorite slow cooker recipe buy a slow cooker, stick raw food seasonings and liquid into it, eat it sometime later
|
|
#
?
Jan 12, 2014 02:50
|
|
|
VendaGoat posted:Depends on what I'm making. I have recipes that can take anywhere from 10 minutes to a few hours. I'll also normally make a bit of extra and store it, so that I can eat more later. It's more economical to make a bunch of something and then eat the leftovers.  (but thx for the replies. Also, I sound completely pathetic but I actually eat pretty healthy, it's just cooked by Whole Foods employees, not me)
|
|
#
?
Jan 12, 2014 02:54
|
|
|
I also eat like poo poo. I srsly need to stop with the pasta/rice every night. I'm such a fatty now I have a desk job  I have one of those split slow cookers for doing two different things that I got for my birthday. Suggestions ladythread? Chilli? Stew?
|
|
#
?
Jan 12, 2014 03:01
|
|
|
Shannonmcn posted:I also eat like poo poo. I srsly need to stop with the pasta/rice every night. I'm such a fatty now I have a desk job
|
|
#
?
Jan 12, 2014 03:06
|
|
|
My kids love salsa chicken. Super easy. Chicken (whatever kind as long as it has no skin - I usually use frozen breasts or thighs or "strips") and a jar of salsa. Cook on low while you're at work. I serve it over rice, I add peppers and onions and serve it fajita-style, it's good over scrambled eggs (or egg beaters at CasaKitty because one of the kids is on a strict diet.)
|
|
#
?
Jan 12, 2014 03:09
|
|
|
a travelling HEGEL posted:pulled pork and other bar be cued meats OOH, YES. Pulled pork is awesome. Easy too. Pork chunk, ketchup, vinegar, mustard and brown sugar. (That's my method anyway. We don't have a "local BBQ flavor" in New England.)
|
|
#
?
Jan 12, 2014 03:11
|
|
|
pork just loves vinegar its hard as hell to go wrong with pork and vinegar unless you dont like vinegar but everyone likes vinegar right
|
|
#
?
Jan 12, 2014 03:13
|
|
|
NecroMonster posted:pork just loves vinegar its hard as hell to go wrong with pork and vinegar vinegar is cool but pork is not
|
|
#
?
Jan 12, 2014 03:14
|
|
|
i dunno have you ever had pork thats been cooked with a generous amount of vinegar or marinated in vinegar pork ribs + hot paprika + chili sauce + pepper + caynne + garlic/garlic powder + a little mustard + a bunch of apple cider vinegar cook dat in a pressure cooker mmmmm oh god that sounds so good
|
|
#
?
Jan 12, 2014 03:18
|
|
|
Shannonmcn posted:I also eat like poo poo. I srsly need to stop with the pasta/rice every night. I'm such a fatty now I have a desk job I love making chili, but just remember if you're cooking it in a slow cooker and using kidney beans, you need to boil them first as slow cooking alone really increases their toxicity. (If you don't cook with raw beans, this shouldn't be an issue) You can cook a whole chicken as well, put some baby potatoes and carrots/onions/whatever on the bottom, dump some water/stock over it all and come home to super tender chicken.
|
|
#
?
Jan 12, 2014 03:23
|
|
|
NecroMonster posted:pork just loves vinegar its hard as hell to go wrong with pork and vinegar salt and vinegar chips are like eating knives made of acid but aside from that vinegar is pretty alright
|
|
#
?
Jan 12, 2014 03:28
|
|
|
Pulled pork is done in my oven, the slow cooker isn't big enough last time i made it was for my birthday and since pulled pork isn't 'a thing' in Ireland my guests thought I was a loving wizard. I might attempt some chilli, I only ever use canned kidney beans in it though, uncooked ones are way too much bother.NecroMonster posted:i dunno have you ever had pork thats been cooked with a generous amount of vinegar or marinated in vinegar Doin ribs. Decided. But I'll have to kill the chili sauce probably since my boyfriend doesn't like spicy food. ultimate sadness. teenytinymouse fucked around with this message at 03:38 on Jan 12, 2014 |
|
#
?
Jan 12, 2014 03:33
|
|
|
What is pulled pork and how do you do it in an oven? It sounds violent.
|
|
#
?
Jan 12, 2014 03:44
|
|
|
NecroMonster posted:i dunno have you ever had pork thats been cooked with a generous amount of vinegar or marinated in vinegar Yup. That's dinner soon. Need to find ribs, and I might have to take a trip. We'll see what kinds of fun cuts of pork (豚肉, or butaniku, niku being meat. For Detective Monkey) I can find at the store. But I haven't gone to the store because I'm stuck in Amazon free fall reviewing all of my purchases. I can't stop.
|
|
#
?
Jan 12, 2014 03:46
|
|
|
Enfys posted:What is pulled pork and how do you do it in an oven? It sounds violent. It is slow and gentle. Like making sweet spicy love to the pork. Seriously though, getting the dry rub into all those nooks and crannies can get pretty sexy. Edit: VVV yeah but balsamic vinegar. My go-to dressing. None of my friends cook on the regular so I again look like a wizard. teenytinymouse fucked around with this message at 03:51 on Jan 12, 2014 |
|
#
?
Jan 12, 2014 03:48
|
|
|
AriadneThread posted:vinegar is cool vinegar + lemon + olive oil is the proest salad sauce
|
|
#
?
Jan 12, 2014 03:48
|
|
|
t_violet posted:Question for people who cook dinner: how much time do you spend cooking dinner most evenings? 15-60 minutes, depending on what it is. Meat cooking tip: Buy large pieces (roasts, whole birds), season them with things you like (you like salt, pepper, garlic and cumin, everyone does) put them in a dutch oven or roasting pan, add a bit of stock to halfway submerge and cook for a few hours at 325F. This will make a lot of meat and doesn't require a lot of hands on work. Braising large cuts of tougher/fatty meat in this way makes for great flavor at reduced cost and effort.
|
|
#
?
Jan 12, 2014 03:53
|
|
|
I make pulled pork the easy way, by braising in a pot
|
|
#
?
Jan 12, 2014 03:54
|
|
|
poopkitty posted:Yup. That's dinner soon. Need to find ribs, and I might have to take a trip. We'll see what kinds of fun cuts of pork (豚肉, or butaniku, niku being meat. For Detective Monkey) I can find at the store. you can slow cooker that too doesnt have to be pressure cooker but pork fuckin loves pressure cookers and its gunna take a lot longer to cook in a slow cooker
|
|
#
?
Jan 12, 2014 04:00
|
|
|
Shannonmcn posted:I also eat like poo poo. I srsly need to stop with the pasta/rice every night. I'm such a fatty now I have a desk job If you're in an instance where you simply must have rice or pasta, use a combination of brown and red/black rices; or look for a brand of pasta called Dreamfields, respectively. The whole grain rices at least add protein and fiber that you wouldn't have with white rice; and the dreamfields pasta is low glycemic, higher fiber, and has something so you don't digest as much carbs. Alternately, if you like your pasta a little more al dente, look for shirataki noodles at a local asian grocery (you can find them at regular grocers as well, but they'll be about triple the price because reasons). They're made with yams and/or soy, so they're mainly protein.
|
|
#
?
Jan 12, 2014 04:06
|
|
|
teh winnar! posted:If you're in an instance where you simply must have rice or pasta, use a combination of brown and red/black rices; or look for a brand of pasta called Dreamfields, respectively. The whole grain rices at least add protein and fiber that you wouldn't have with white rice; and the dreamfields pasta is low glycemic, higher fiber, and has something so you don't digest as much carbs. Alternately, if you like your pasta a little more al dente, look for shirataki noodles at a local asian grocery (you can find them at regular grocers as well, but they'll be about triple the price because reasons). They're made with yams and/or soy, so they're mainly protein. I keep meaning to use more brown rice but it takes so much longer to cook I get impatient. I've never seen red or black rices, would they be available in like an asian supermarket rather than a regular one? That's all that's really local. Just googled shirataki noodles, made primarily of water? Really? Will defs look for those, sounds like  also gluten free which is super since I have ceoliac just to make life more expensive.Edit: I also added a picture of my mothers cat who is judging me drinking wine since my mother isn't here to do it for me. 
teenytinymouse fucked around with this message at 04:29 on Jan 12, 2014 |
|
#
?
Jan 12, 2014 04:14
|
|
|
NecroMonster posted:buy a slow cooker, stick raw food seasonings and liquid into it, eat it sometime later You make it sound so easy. Every time I've tried to make something, it's gone horribly wrong. I'd probably set the house on fire if God forbid I used something as complex as a toaster.
|
|
#
?
Jan 12, 2014 05:11
|
|
|
Thora posted:You make it sound so easy. Every time I've tried to make something, it's gone horribly wrong. I'd probably set the house on fire if God forbid I used something as complex as a toaster. Are you a Sim?
|
|
#
?
Jan 12, 2014 05:17
|
|
|
Yes. Is there any way I can get one of those hunky firemen as part of my household? But seriously: Mole Chicken - Oh God what is this, what ancient Central/South American God did I piss off Ribs - "You aren't supposed to cook ribs in a slow cooker, dumbass" (They didn't say dumbass but I know they were thinking it) Noodle and meat something or other, sheer improvisation - Mushy noodly mess. Rice and chicken - So much rice. Why is there so much rice? Yes, I measured. So. Much. Rice. I give up v  v
|
|
#
?
Jan 12, 2014 05:22
|
|
|
here is the deep dark secrete of good cooking it is easy just chill the gently caress out and have fun
|
|
#
?
Jan 12, 2014 05:24
|
|
|
|
| # ? Jun 4, 2024 11:35 |
|
|
Yup, I've always described it as finger painting with flavors. What do you like? Smear that in there with this other glob of stuff you like. Heat that stuff up, maybe smoosh some more stuff you like in it. Serve, eat, belch, unbuckle belt and fart.
|
|
#
?
Jan 12, 2014 05:39
|
|