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JohnnyEnzyme

@ JohnnyEnzyme @piefed.social

Posts
21
Comments
1099
Joined
1 yr. ago

Founder of European Graphic Novels, Aug '23 on Lemm.ee. Still going strong, now on PieFed. :D

I prefer to lean friendly & understanding, yet as someone dealing with a terminal disease, I'll admit that irritability can happen fast. Eh, nous faisons ce que nous pouvons. 🙄

  • Curried Rice

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  • Nah, I checked, and it turns out I just have the common Chinese variety. ("cassia" I think it was)

    You have that delicate Ceylon cinnamon type ..?

    You should post about it, dude!!

  • Curried Rice

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  • Good point. The ones I have are from Badia (Latino brand). They're thick and hard, but I'm not sure which of the two type of cinnamon they are. Definitely worth a research.

  • Curried Rice

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  • One of my biggest regrets about moving West is no international groceries within reach, consarnit. Btw, what do you use to grind seeds & stuff, coffee grinder or mortar & pestle..?

    Thanks for the offer. I'll try to see what Exchanger Joseph's & Heinan's have to offer and possibly take you up on that. I'm down to just ghee and a bag of panch puran (seed mix) for Indian dishes, but the latter is pretty strong and typically only used in some dishes, far as I know. Real garam masala would be something I've never actually cooked with before, outside of the overpriced, limp, McCormick-style powder.

  • Curried Rice

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  • Sounds awesome. It's hard for me to get cardamom pods & garam masala around here, but maybe at Trader Joe's or something. Love the cinnamom stick usage also, as it's so underrated. I also find that it typically lasts maybe 2-3 cookings for me, and afterwards can still be left to dry and enjoyed as a sort of jerky / cigarette substitute.

    Would love to see how this tastes with SCO subbed for rice.

  • xkcd #3280: Maze

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  • Buried the lede!

  • What is a life lesson you never seem to learn?

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  • True in many cases, or maybe most of the time, but the way things are going, there really are a load of existential things at work to be both aware of, wary of, and take precautions against.

    These are not the 'simple times' of even 20yrs ago.

  • While we're on the subject of pizza

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  • Yup. The science is well-documented and sound. Fast heat-flow, baby.

    I'm in the middle of a pizza steel project myself.

  • While we're on the subject of pizza

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  • Pizza steel, awesome.

    Fresh oregano, check. Also maybe try rocket / arugala sometime. It pairs especially well with certain cheeses, like goat.

  • Gramfel #21 [Nhoj]

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  • Pretty awesome.

    Some major Crazy Dave Cooper vibes, there.

  • POV: Dinner Rush | Steaks & Pasta 🔥🍝

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  • Maybe a personal chef, then. You have the versatility, creativity and cooking science / chemistry down pretty good, par exemple.

  • POV: Dinner Rush | Steaks & Pasta 🔥🍝

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  • It can be quite the shark tank, from what I understand. The pressure in many restaurants can be sky high to perform fast and efficiently for long stretches, all in typically cramped, hot kitchens with all kinds of hot, sharp and dangerous objects around you. Not to mention people jostling you here and there, inevitably creating accidents from time to time.

    Not all positions and stations have all those issues, but the point is that kitchen-work is often a hard, precision and/or boring type of job performed in too-small areas with not enough considerations for safety and sanity. It's incredibly common from what I understand for workers to self-medicate on the job, which can also be a toxic workspace, with hierarchies, miserable bosses and constant swearing going on, not to mention inevitable tension between workers. Oh, and all whilst typically being underpaid and under-respected.

    What I hear a lot is that getting yourself a job as a chef or worker at retirement / community homes can greatly improve almost everything mentioned above.

    All of that just describes what I've seen, experienced and read about, of course. I'm sure there are also situations and worldwide areas where these things aren't such an issue.

  • Greek potato bacon wraps.

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  • There was a translation issue and limon became lemon.

    Despite Castellano being my first language, I'm a terribly-bad speaker. Yet if I understand correctly, we commonly say "limon verdes" for limes in Mexico & S. America (i.e. "green lemons"), and that's how that works.

    This is just... apropos of nothing, but one time a GF and I were driving across the country, and we stopped in Amarillo. I really liked how the sound of such Texas towns rang in my ear until I got almost thumped upside the head for pronouncing them in Castellano (Spanish). (you know, with double-"L" sounding like "Y" and such) So I learned how to say "ahm-a-RIHL-oh" whilst driving through the Longhorn State. 😅

    Don't mess with Texans, I guess was that lesson.

    @fauxpseudo@lemmy.world

  • World Cup Result - The Jenkins

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  • Oh, it's a deep story, is it not..?

  • Greek potato bacon wraps.

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  • Haha, all hail imitations, because what else you gonna do?

    I’m in a good ethnic restaurant I always try to ask If there’s something the staff gets to eat today that this isn’t on the menu.

    Oh yeah, that's like how I managed in France. Just ask for the blue-plate special and a beer, and you'll eat like a KING. And it somehow made them pleased that somehow I would ask that.

  • Greek potato bacon wraps.

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  • Oh gosh, there is nothing like it fresh on Earth, and weirdly, I'm generally a vegetarian, but have always been cool with sushi & sashimi.

    But if there's a God, and if there indeed exist Heavens, that would be fresh-made ceviche, with the key-lime juice marinade, slivers of red onions, slivers of aji limos, fresh cilantro, and minimal seasoning.

    Food right from the Powers of Nature, so to speak.I was kind of a sushi / sashimi guy before I tasted that miracle of nature, haha.

    @fauxpseudo@lemmy.world

  • World Cup Result - The Jenkins

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  • No idea about the backstory there, but if you're looking for a bunch of shameless, toxic cunts trying to steal WC games from better teams, well then, I think pretty much everyone in the world agrees that it's 'The Land of Silver.'

    I.e., Argentina.

  • Greek potato bacon wraps.

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  • Nice. I like how you're always improvising like that.

    I wonder if the 'carb-loading yet still healthy' thing is possibly based upon Italians' friggen' chronic need to argue everything to death. I've never before met such a peoples, including a branch of my relatives in Firenze, in which everything one could imagine was automatically a major argument.

    Then again, there's my brilliant cousine.

  • Greek potato bacon wraps.

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  • Italian is harder. Much harder.

    I mean, "Italian" is in this weird Twilight Zone to me. Pasta itself is barely above the level of junk food, nutritionally, but seafood, olive oil and vegetables come through like champions to rescue the Italian meals upon various indexes & studies.

    I'm thinking we could make a semi-analogy upon fish-tacos/burritos, and my country's ultra-speciality, i.e. ceviche. No wraps needed there of course, provided you can handle the key lime bath. (which of course I can't anymore, haha)

  • Stupid blender lids

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  • I've not blended much since forever, and that's just STOOPID.

    Hopefully we do better, soon...