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Joined 1 year ago
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Cake day: September 12th, 2023

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  • Yo that’s fair! I’m often using garlic in stir fries or dips, so I don’t want those thin slices so smashing is fine. I’m deffo gonna try this tip for prepping some cloves for pickled garlic tho.

    Other garlic related hack, you can cut the top off just above the tips of all the cloves, rub em down with a lil olive oil, wrap em in tin foil and roast em at 400°F for 35 min, skin and all. The resulting cloves can be squeezed outta the bulb like butter and make a phenomenal spread on their own or a great addition to hummus, or mix it with butter and let set for a decadent compound butter.






  • I’ve got a flagship Samsung device from 2020. The screen has cracked in an unimportant way on the front and over one of the camera housings on the back, but I can’t even tell which camera is affected by it, so I guess I didn’t need that one anyway.

    Hate the camera bumps. Sucks that those became standard.

    I was looking into getting a new phone but it just seems like a waste of money.

    The Huawei devices look good and for a fair price, but I can’t even get them in the USA. So… I guess I keep this?

    The foldable looks kinda useful for reading and in use with a stylus, but they’re so much money… and I bet that thing gets dust in it and scratches easily.


  • Have phones gotten any new exciting features in a while?

    I remember enjoying upgrading my phone in the aughts and early tens, but it seems like most devices have plateaued and they’re all pretty much the same now.

    The exception being foldables, but I’m not really sure that’s something I want or would use fully.







  • I’ve gotten pretty good at making a hashbrown in about 7 minutes in the morning.

    You grate the potato on a box grater, squeeze out whatever water you can, spread it over a plate, microwave it for 2 minutes with a paper towel over it, then pan fry for about 2 min on each side.

    Preshredding does take out a part of that work, but it doesn’t seem worth it for the amount of potato I eat. I’m not feeding a family, though.

    I wonder if you could get a good crisp out of the bagged shreds by similarly microwaving them. This part removes moisture and par-cooking them brings out their starches, which is what you need for a crispy hash brown.