Katniss507
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Katniss507 • upvoted 28 items 3 months ago
I Konmari’d The Fridge. Each Bin Is A Dinner! I Put Together All The Ingredients So I Can Just Pull Out A Bin And Everything Is Right There
Creepy, People
A Psychologist Shared Photos From A Phenomenon Called The Thatcher Effect, And People Are Confused
Professional-Chefs-Share-Common-Mistakes
Now, this one is a weird one, but everyone is guilty of it, even some professional chefs. Stirring. Everyone has been stirring stuff wrong for generations. If you have a large pot of something like stew, soup, or sauce, you probably stir in a circular motion, usually clockwise or counter-clockwise, right? Perhaps along the edge of the pot, or in a spiral, either going inward or outward? Well, you're doing it wrong. When stirring, do in one of two manners: First, in small circles, working from the outside and going inward. Similar to how you might draw a cloud or petals on a flower. Or, stir in a figure-8 motion. This is especially useful if stirring in an oval or square-shaped container. Also, stir upwards. How? Angle your spoon so that basically, you're bringing the part of the food that's closest to the heat source, up to the surface, and vice versa. This allows for a quicker and more even heat distribution. Also helps to prevent burning.
Professional-Chefs-Share-Common-Mistakes
My pro chef and former chemist friend gave me an earful for putting my tomatoes in the fridge. He explained how the cold temp. changes the chemical composition and makes them taste s***tier. I no longer put my tomatoes in the fridge and they are tastier.
Professional-Chefs-Share-Common-Mistakes
Pressing burgers to make them cook faster. Don't you ever do that again. Also, sharpen your knives. It makes them safer and way less frustrating to use. Seriously though don't you ever press that f***ing burger again you bastard.
Professional-Chefs-Share-Common-Mistakes
Not a professional chef, but if you've put enough salt in your dish and feel that putting anymore would over-season it, but you still feel it's lacking in taste, add some sort of acid. Lemon juice/zest, lime juice/zest, balsamic/red wine vinegar, apple cider vinegar - you'll be surprised at how much this lifts the dish! When I was getting interested in cooking, I would skip the acid completely because I honestly couldn't be bothered. I would always chuckle and joke at how much lemon/lime/vinegar chefs like Gordon Ramsay and Alton Brown put in their cooking. Then I tried it once. Now, every dish I make has some sort of acidity in it because it's just not the same without!
Professional-Chefs-Share-Common-Mistakes
The most dangerous piece of equipment in a kitchen is a dull knife.Professional-Chefs-Share-Common-Mistakes
Hello, I am the chef at a 5 diamond hotel in San Francisco. The biggest thing to learn when just starting to cook, is mise en place. "Everything in its place." This is ultimately to get food timings correct and precise, and for safety and control reasons. The second biggest thing to learn in the kitchen is safety. I once had a cook with 25 years experience get complacent and splashed hot oil on his face. Now we call him twoface. Cooking is a creative release when done outside of a professional kitchen, so take your time and don't hurt yourself. The third biggest thing to learn, and I tell all my cooks this everyday, is taste, season, taste. Taste your food, season it, and taste it again. Most people (whether they believe it or not) have the same taste thresholds, so what tastes good for you will taste good for someone else. Last thing I can add if you want to improve your cooking, is to cook more! Cook everyday, because practice makes perfect. Eat. Eat everywhere and anything.
Professional-Chefs-Share-Common-Mistakes
SLOW THE F**K DOWN! Just because you saw Gordon Ramsay chopping s**t at a thousand miles a minute on a youtube video doesn't mean that you can do that. Cut first, go slow, and speed will get there.
Professional-Chefs-Share-Common-Mistakes
If you don't have a good feel for how done meat should be, use a thermometer. Ignore any recipe that gives precise cooking times, because they're rarely going to be correct.
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Katniss507 • upvoted 2 items 4 months ago
Foreigners-Reactions-America-Right-Now
The writers of this season seem lazy..they're just rehashing the previous BLM script, and throwing in the pandemic to mix it up and have really written themselves into a corner. I cant figure out who the protagonist is, because none of the characters are likeable. At least they've moved off of the school shooting theme this year. Trump is a poorly written villain, and they rely on his catch phrases too often. I think this will be the last season I watch. The spin off season "The UK" showed promise, but they're just copying the same tropes without any action. At least I know the Scots are the good guys in that one. Katniss507 • upvoted 9 items 5 months ago
Social Issues
People Are Sharing "Do's And Don't's" From 1918-1920 During The Spanish Flu, It Shows How History Repeats Itself
life-advice-youth-20s-happiness
I'm sure this will never get seen, but I haven't seen any comments about what I consider to be the most important things...Never stop learning, and don't be afraid to say "I dont know" to something you don't know. It's amazing what you can accomplish when you are inquisitive about the world around you.Life-Advice-Youth-20s-Happiness
Honestly? If you want more career satisfaction be as positive as possible at work. I mean it. I am cynical by nature and thought everyone around me loved my sarcastic one-off comments. Every meeting I would demonstrate biting wit at the ridiculous corporate bullshit being peddled. If there was failure I was there to point at it and laugh; and if success I was always there ready to “keep it real” for folks. Apparently my attitude and sense of humor were not as appreciated as I thought. Then, disaster struck at work (a few years ago) and my skills were needed more than ever. Now mind you, I had been passed over a couple of times for promotions. I was salty about that because (and I am being honest here) I was a really really good candidate and am regarded quite well in my industry. I was stunned at missing out; and my dissatisfaction was not kept out of sight. Well back to the disaster. For some reason I took this opportunity to shut up and be a positive team member. This particular problem (not virus related) would have allowed me to sit at home, get paid, and do nothing while everything got sorted. A paid two week vacation without dipping into PTO—nice. Let the suits sort it out while I laugh at their awkward attempts to right the ship; snickering with co-workers via personal emails. I was really looking forward to pointing out inconsistencies and ambiguous language in their directives. I was practically giddy with excitement with the prospect of watching them fall on their faces. Instead I put on my big boy pants, went to work, walked in the boss’s office and politely asked if there was anything she needed. For two weeks I worked my ass off. Did everything I was asked, kept my pie hole shut (god were there opportunities for serious humor). I took a lot of initiative, and throughout I was positive and pleasant. At meetings I would offer constructive comments, take notes, and follow up on items—even if I wasn’t asked. I had become the dreaded “try-hard.” Then the calls came: from every where in the organization. How do we do “x.” Can I do “y.” Mind you, in the past I would have provided a slightly sarcastic reminder of my “scope” of duties—which didn’t include doing their job too. Instead I was positive and cheerful. I was happy to help them get through the crisis. After the disaster subsided, I did not revert back to Mr. Point-Out-How-Stupid-Everything-Is, and kept a positive and cheerful demeanor. I kept my comments to myself, and went home and shared my list of comments I could have made with family. I noticed the more positive I became, the more people seemed to want to work with me; and the more responsibilities my boss heaped upon me. So I kept at it. And not one, but two promotions came (with significant raises)—and now I am in a position that I really really enjoy. Had I only figured this out in my 20s I might have gotten where I am more quickly. One caveat, if your work is a suck-fest, don’t be afraid to move on; with a positive farewell email and pointing out how much everyone meant to you...Life-Advice-Youth-20s-Happiness
Take care of your teeth. This is the only set you’re ever going to have and you don’t want to neglect them and mess them up like I did. I’ve got crap tons of fillings which don’t last forever and need replacement. A filling isn’t as good as the real thing and filled teeth can break, requiring crowns. I have two and it sucks. Brush and floss thoroughly every single day without exception. Hell, get an electric toothbrush. See the dentist regularly. Ditch the sugary drinks.Life-Advice-Youth-20s-Happiness
I’m 46, and here’s what I know: 1. Money is important but it’s not the end all be all. It will not listen to your problems or hug you when you need it 2. Watch your weight, your blood pressure, and do not smoke. 75% of my patients that have the most serious diagnoses have at least one of these factors. 3. Comparison will rob you of joy. Be happy for others, but don’t feel you need to be like them. 4. Let go of the little things. Stress will kill you 5. Chase your dreams! Life goes by SO fast. You don’t want to be 80 yrs old and regretting not traveling, pursuing your passion, etc 6. You cannot change someone. Whether a friend or a partner, their faults will not “get better” and you cannot rescue them. Don’t waste your life on toxic people. 7. Make a point of performing kind acts for others. It will greatly enrich your life. Now... go get your life!!!Life-Advice-Youth-20s-Happiness
I hesitate to give advice, being unqualified to do so. Instead, here are some points that may or may not be worthy of consideration. Time is very short, and as you get older it speeds up more and more. Time is more important than money. In theory, you could end up a billionaire. But nobody is ever a "time billionaire." Rich or poor, you're gonna get maybe 100 years at the absolute max, and probably not that much. There will be several versions of You as you walk your path, but one version that kind of colors all the other versions. This version you could call "the real you." It pays to spend time figuring out who that real you is. You will have to deal with people. Learn how to leave them happy to have been in your presence, and you will not lack for friends and loved ones. Speaking of loved ones: just because someone is a blood relative, it doesn't mean they're worth a crap. If your parent, sibling, or child is a complete asshole unworthy of your attention, don't waste further time on them. Find something you love to do, and do that. Do it every day. It doesn't matter if you make money at it, or get recognition because of it. Do it like Henry Darger did his writing and drawing, and like Vivian Maier did her photography. Do good work. It is its own reward. I am a geezer, 64 years old. It does not have to suck being old. (I think it's freaking great, for many reasons.) If you're ever in my town, drop by and get ON my lawn.
Everyday-Things-That-Have-Hidden-Purpose
The fabric swatch. If you're curious about the world of fashion like we are, then you've probably wondered about those tiny squares of fabric with buttons in small Ziploc bags that come with new clothes. Sure, you can use the button to replace a missing one and you can use the piece of fabric to patch up a hole. But the main purpose of the fabric swatch is for you to test out different cleaning products on it so you won't ruin your clothes.
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Katniss507 • upvoted an item 6 months ago
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Katniss507 • upvoted 20 items 3 months ago
I Konmari’d The Fridge. Each Bin Is A Dinner! I Put Together All The Ingredients So I Can Just Pull Out A Bin And Everything Is Right There
Creepy, People
A Psychologist Shared Photos From A Phenomenon Called The Thatcher Effect, And People Are Confused
Professional-Chefs-Share-Common-Mistakes
Now, this one is a weird one, but everyone is guilty of it, even some professional chefs. Stirring. Everyone has been stirring stuff wrong for generations. If you have a large pot of something like stew, soup, or sauce, you probably stir in a circular motion, usually clockwise or counter-clockwise, right? Perhaps along the edge of the pot, or in a spiral, either going inward or outward? Well, you're doing it wrong. When stirring, do in one of two manners: First, in small circles, working from the outside and going inward. Similar to how you might draw a cloud or petals on a flower. Or, stir in a figure-8 motion. This is especially useful if stirring in an oval or square-shaped container. Also, stir upwards. How? Angle your spoon so that basically, you're bringing the part of the food that's closest to the heat source, up to the surface, and vice versa. This allows for a quicker and more even heat distribution. Also helps to prevent burning.This Panda hasn't followed anyone yet
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