Best posts made by GreenFlashlight

I was just introduced to a handy website that tells me what streaming services host which movies. None of the ones I want to watch are on Netflix. Why do I still have a subscription to this?

It's Fine, I Wasn't Using My Heart For Anything Anyway

1 clove crushed garlic
1 tbsp crushed ginger
3 tbsp soy sauce
3 tbsp sake
1 tbsp mirin
0.5 tsp white sugar
0.25 tsp black pepper
0.25 tsp kosher salt
0.125 tsp sesame oil

1.25 lbs boneless, skinless chicken thighs

1 cup potato starch

Mix that first batch of ingredient together in a biggish bowl to make a marinade.

Cut the chicken meat into fingers or nuggets as you prefer. Dump them into the bowl and give everything a good hand mixing to try to coat every surface. Cover the bowl and leave it in the fridge for somewhere between 1 and 10 hours.

When the chicken is marinated to your tastes, put the starch into a shallow bowl or pan. Transfer one piece of chicken to the bowl at a time, rolling the chicken over to make sure every piece is very lightly coated: you're looking for the chicken to be pale rather than white, but don't worry about it, you'll get a chance to fix it if you get too much starch on any given piece. Transfer the coated chicken to a wire rimmed surface set in a baking sheet, and repeat until there is no more chicken to transfer from marinade to bowl to sheet. Put the sheet in your fridge for fifteen minutes. This is the time you should be using to get the cooking ready, but how you do this may vary, so I will skip ahead of myself and say when you remove the chicken tray from the fridge, lightly bap any pieces that have too much starch against the wire rim to knock excess starch off before cooking.

So, right, the cooking part. A quart of oil in a pan heated up to 350F is the traditional method here. Lower the chicken into the oil in small batches so it doesn't crowd, because these things WILL glue themselves together if they touch. Give them three minutes until golden brown, then fish out and transfer to a clean wire rim or plate lined with paper towels to cool off and drip.

If you're like me, you don't want that much oil in your meal, so use an air fryer for the same heat and time. It will look white rather than gold, which is kind of off-putting, but it tastes just as good.

Apparently you're meant to eat these things while squeezing juice from a fresh lemon wedge over them. I tried that and it didn't work for me, but I used low-sodium soy sauce in my marinade. I feel like the lemon juice would really pop if I'd used the full salt soy sauce.

Moving my couch to block the patio door has really done wonders for keeping the downstairs warmer.

The caramel and coconut ones. The flavor combination is excellent and the texture of them is perfect.

@wizz Thanks for the clarification. I admit, after the first post I was mostly on the side of, "Well those kids suck and your kid is better off without them." It is a much bigger deal than I originally thought.

I got rid of Facebook over the ads they were targeting me with. The final straw was an ad offering to send "flower" bouquets made out of bullets to the special lady in your life, as if that's not an explicit threat. I have never in my life shown interest in firearms, so I must assume the ads were linked to my presence on feminist groups.

@carma This is why I say aloud what I want to look up, in the hopes I will remember hearing myself say it by the time Google loads.

@Macha

2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white vinegar
1 teaspoon paprika
1 teaspoon white sugar
2 teaspoons hot sauce of choice (I mostly use sriracha because it's what I'm most likely to have)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Whisk all that together in a bowl. Put it in the fridge until you're done cooking.

8 oz egg noodles
1 small red bell pepper, thinly sliced
1 rib celery, thinly sliced and cut to bite-sized lengths
Approximately as much peeled carrot strips as celery strips

Boil the noodles in salted water until they're al dente. Drain them and cool them completely with cold tap water. Dump the drained noodles into a mixing bowl and add the veggies. Give them a good tossing to combine, then pour in the dressing and toss some more until everything's well coated. Cover the bowl and fridge it for two hours until totally chilled, then nom. I guess you could eat it straight away if you like warm pasta salad.

@macha Do you want to talk about what happened to your friend?

@pyrephox said in The Work Thread:

Because the human brain is very, very bad at sustaining a state of alertness over time. Just, biochemically, absolutely PANTS at it. This is adaptive, because it allows us to live in a risky world without being in a constant state of meltdown, but maladaptive, because it makes us willing to take dumb risks that we know are risks and feel good about it even if it WILL kill a certain percentage of us.

Seconded. Being able to be constantly aware is often a symptom of some kind of unresolved trauma.

Doesn't make it any less frustrating that dumbshits gotta be dumbshits, though.

@sahin I don't think anyone ever figures their shit out. I think we just get too old and tired to panic as visibly as we used to when our shit got out of hand.

@kk said in The Work Thread:

They gave me a massive backdated raise and promised to make safety related changes.

I'm sure this is just my paranoia speaking, but they didn't ask you to sign anything, did they?

@packrat This cat looks like a marbled chocolate cheesecake.