You know sometimes it looks just right enough you don’t question it, other times it’s just a general lack of proof reading. It’s the internet, we can get lazy once in a while.
I don’t get the reference, but I’m into reading old sci-fi and open to side quests. A cursory google says good things about it, and the different narrative aspects sounds cool.
One thing I enjoyed about the The Expanse series was how each chapter was narrated by each character, and it sounds kinda similar?
Oh yeah, it was a recommendation. Having just picked up a stack of old SciFi pulp (Clifford Simak paperbacks this time), I’m gonna guess that our tastes align enough that you might like it. It is weird though and the character switching is a bit more intense. Not just the perspective changes, the whole writing style drastically changes and even the syntax changes to suit each character.
Reminds me a little of flower for agarnon. I got an anthology of of short stories to get a taste for some writers. I’ve gotten foundations by Asimov to start off from that.
I don’t think I’ve seen that name yet, but I’ve read through Dune, Andy weirs books, hitchhikers, and 1/3 of the EU of Star Wars, that’s 40ish of 120 or so books. I’ll read 2-3 of those than side quest to some other sci-fi for a break.
Depends what I’m making. Right tool for the job. Omelette, small pan; Bolognese, huge cast iron pot, etc.
But obviously a lot of times the amount of food that needs to be made is usually the same with the same amount of people eating in my family. So some hob spots will be more worn than others, just like any stove/hob. 👍
i usually just scale the size of what im cooking so that it fits in my favorite pan. if i want to make an omelette, then ill use as many eggs as it takes to fill up the pan.
Peas are best brought to a boil and then briefly simmered or turned right off to sit, in shallow water. A layer 1 pea thick on the bottom of a stock pot is perfectly acceptable, if a bit odd, and not that many peas.
Salt the water though, and after it comes to a boil
i usually just scale the size of what im cooking so that it fits in my favorite pan. if i want to make an omelette, then ill use as many eggs as it takes to fill up the pan.
Most coil and gas burners will have only 1 or 2 “large” burners and the rest all the same size. My gas FL is the only large burner. Which for gas is kinda pointless since only my largest stock pot and a wok can utilize it full power w/o flames reaching past the bot.
Most coil and gas burners will have only 1 or 2 “large” burners and the rest all the same size.
Same with my induction hob. Two large, same size, two smaller ones in slightly different sizes.
Gas is very pointless in and of itself, right? So much energy is lost when using gas. It’s like the most inefficient type of stove, or so I understand it. Yet it’s always the type of stove I see in these home renovation shows on TV that are made in the US, in the brand new kitchens. And like six or right fuckin burners. Just, what? “Oh my god my dream kitchen!” 😐
Yes. Gas sucks. It has some benefits in previous years in high performance and professional kitchens in being able to exactly control heat and still has some advantages for pros. But for home cooks induction is the best bet.
Gas still has some home uses for heating until the grid and heat pumps become more widespread.
My induction hob has much finer heat control than my old gas stove - I especially love the low-low temp simmer. And the fact that I never come down in the morning and wonder why the kitchen is warm, before discovering that a back burner has been left on overnight.
What kind of psychopath uses a back burner as their primary?
People with kids
People are unironically having kids these days? That’s so cringe.
deleted by creator
Eh. I don’t have kids and I use the left back burner because I always have. It is what it is.
Back have larger burners if you have induction, and kids, no handles accidentally sticking out either even if you don’t have kids.
Somehow I get what you’re saying, but the grammar of that sentence is going to give English teachers a stroke.
You know sometimes it looks just right enough you don’t question it, other times it’s just a general lack of proof reading. It’s the internet, we can get lazy once in a while.
Flashbacks of Faulkner’s As I Lay Dying.
My mother is a fish
I don’t get the reference, but I’m into reading old sci-fi and open to side quests. A cursory google says good things about it, and the different narrative aspects sounds cool.
One thing I enjoyed about the The Expanse series was how each chapter was narrated by each character, and it sounds kinda similar?
Oh yeah, it was a recommendation. Having just picked up a stack of old SciFi pulp (Clifford Simak paperbacks this time), I’m gonna guess that our tastes align enough that you might like it. It is weird though and the character switching is a bit more intense. Not just the perspective changes, the whole writing style drastically changes and even the syntax changes to suit each character.
Reminds me a little of flower for agarnon. I got an anthology of of short stories to get a taste for some writers. I’ve gotten foundations by Asimov to start off from that.
I don’t think I’ve seen that name yet, but I’ve read through Dune, Andy weirs books, hitchhikers, and 1/3 of the EU of Star Wars, that’s 40ish of 120 or so books. I’ll read 2-3 of those than side quest to some other sci-fi for a break.
I bet he’s left handed too.
Truly sinister
Whitch confirmed?
Burn now, ask questions later.
I resemble that remark.
It reduces the risk of hitting a handle and having things fly off the stove.
Jeezes man get yourself together
They did; they started using the back burner
Stir with the right, hold the pan with the left, and stop the kids from pulling hot food on their heads.
You have a “primary” spot? Different sizes for different sized pots and pans, bro. (Induction hob.)
Well yeah, but I also have a favourite pan
Depends what I’m making. Right tool for the job. Omelette, small pan; Bolognese, huge cast iron pot, etc.
But obviously a lot of times the amount of food that needs to be made is usually the same with the same amount of people eating in my family. So some hob spots will be more worn than others, just like any stove/hob. 👍
i usually just scale the size of what im cooking so that it fits in my favorite pan. if i want to make an omelette, then ill use as many eggs as it takes to fill up the pan.
Pot of peas? BOIL 2 KG OF PEAS.
precisely
Peas are best brought to a boil and then briefly simmered or turned right off to sit, in shallow water. A layer 1 pea thick on the bottom of a stock pot is perfectly acceptable, if a bit odd, and not that many peas.
Salt the water though, and after it comes to a boil
Yup, just like it says on the bag, chef. 😉
Point being, you don’t need to make 2 kilos of peas just because your favourite pot is huge
My man
Most coil and gas burners will have only 1 or 2 “large” burners and the rest all the same size. My gas FL is the only large burner. Which for gas is kinda pointless since only my largest stock pot and a wok can utilize it full power w/o flames reaching past the bot.
Same with my induction hob. Two large, same size, two smaller ones in slightly different sizes.
Gas is very pointless in and of itself, right? So much energy is lost when using gas. It’s like the most inefficient type of stove, or so I understand it. Yet it’s always the type of stove I see in these home renovation shows on TV that are made in the US, in the brand new kitchens. And like six or right fuckin burners. Just, what? “Oh my god my dream kitchen!” 😐
Maybe I’m missing something.
Yes. Gas sucks. It has some benefits in previous years in high performance and professional kitchens in being able to exactly control heat and still has some advantages for pros. But for home cooks induction is the best bet.
Gas still has some home uses for heating until the grid and heat pumps become more widespread.
My induction hob has much finer heat control than my old gas stove - I especially love the low-low temp simmer. And the fact that I never come down in the morning and wonder why the kitchen is warm, before discovering that a back burner has been left on overnight.
Those whose front burners are of the smaller variety, sadly no option to swap them without tearing down the whole kitchen.
mmph mmph!
Represent I say!