| Random question: Should I make a thread? There's something on my mind and I'm not sure whether it'll blow up or not. |
MellowJello said: Random question: Should I make a thread? There's something on my mind and I'm not sure whether it'll blow up or not. as long as the thread is not breaking any rules then why not |
MellowJello said: Random question: Should I make a thread? There's something on my mind and I'm not sure whether it'll blow up or not. Make one when you reach 12345 posts. |
| Three different replies all suggesting I make a thread. I shall do the opposite and not make a thread. Good day, all. |
lupadim said: -Zeaos said: It is. You weren't even born at that time probablylupadim said: 10 years old wine isn't considered old.-GOAT- said: The older the wine, the better. I am not talking about days, I am talking about years. Something like 10 years old wine would be perfect for the occasion.I'm trying to get a bottle of wine for my mom for Christmas, but idk anything about wine. Anyone have any suggestions? Calling you dumb isn't even worth it.. |
| Smiles and laughter are always good, but never forget your Poker Face.~ |
MellowJello said: Go ahead, but be careful, the moderation is removing the ability to create threads from people that create very famous threads, so if your thread blow up, you'll probably be unable to create threads as well. I won't be creating any interesting threads this month, so you should go and create something that will entertain the MAL users.Random question: Should I make a thread? There's something on my mind and I'm not sure whether it'll blow up or not. -Zeaos said: Calling me dumb won't change the fact 10 years old wine is old.lupadim said: Calling you dumb isn't even worth it.-Zeaos said: It is. You weren't even born at that time probablylupadim said: 10 years old wine isn't considered old.-GOAT- said: The older the wine, the better. I am not talking about days, I am talking about years. Something like 10 years old wine would be perfect for the occasion.I'm trying to get a bottle of wine for my mom for Christmas, but idk anything about wine. Anyone have any suggestions? |
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lupadim said: MellowJello said: Go ahead, but be careful, the moderation is removing the ability to create threads from people that create very famous threads, so if your thread blow up, you'll probably be unable to create threads as well. I won't be creating any interesting threads this month, so you should go and create something that will entertain the MAL users.Random question: Should I make a thread? There's something on my mind and I'm not sure whether it'll blow up or not. -Zeaos said: Calling me dumb won't change the fact 10 years old wine is old.lupadim said: Calling you dumb isn't even worth it.-Zeaos said: It is. You weren't even born at that time probablylupadim said: 10 years old wine isn't considered old.-GOAT- said: The older the wine, the better. I am not talking about days, I am talking about years. Something like 10 years old wine would be perfect for the occasion.I'm trying to get a bottle of wine for my mom for Christmas, but idk anything about wine. Anyone have any suggestions? I prefer my wine newborn. Straight from the factory to my lap. You should get some of that. |
| I love naruto~kun he's my husbando~~~~ |
| Is there really a general rule about how many years it takes for wine to be considered old? Not to mention old wine doesn't equal good wine. Depending on the type/region/storage/whatever, 2-3 years can be enough to bring out its potential, but 1 year might be enough for most to begin deteriorating. |
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| I like this thread, so I'm gonna ask more banal questions. So my non-stick pan, after frying several oily things (namely summer sausage), seems to have developed a "crust" of stuck-on oil, that not even the dish washer can get out. The problem being that this "oil" doesn't really help things not stick. So, I need help getting rid of it so my nonstick pan is actually non stick. And no, I ain't buying a new pan. I'm poor. |
MellowJello said: I like this thread, so I'm gonna ask more banal questions. So my non-stick pan, after frying several oily things (namely summer sausage), seems to have developed a "crust" of stuck-on oil, that not even the dish washer can get out. The problem being that this "oil" doesn't really help things not stick. So, I need help getting rid of it so my nonstick pan is actually non stick. And no, I ain't buying a new pan. I'm poor. Have you tried manually cleaning it with some dishwashing liquid? Or maybe take a knife and scrape it off? |
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| Hm, dish washer is generally not a good idea for any pan. The easiest way out of this would've been cleaning it per hand after every dish you make. I'd just try whatever dishwashing liquid you have at home and try to get rid of that crust. Steel wool could help if you have that at home. Or just buy a new one....poor Mellow. If you buy a new one I'd advise you to buy a ceramic pan. They're really easy to clean because there's hardly any food getting stuck on the pan. |
emeraldrosary said: I'll do this and see how it turns out.@MellowJello 1.) Fill the pan with water and add 3-4 drops of vinegar. 2.) Set the pan on the stove and bring the water to a boil 3.) After a while you'll see the oil seperate from the pan and float to the surface 4.) When you see the oil layer then you can take the pan off the stove and throw away the water/oil mixture 5.) Wash the pan as you would normally Vudis said: On that first note, I do rinse after every cook. But washing after every use is a pain in the butt.The easiest way out of this would've been cleaning it per hand after every dish you make. If you buy a new one I'd advise you to buy a ceramic pan. They're really easy to clean because there's hardly any food getting stuck on the pan. Hmm. You know the reason why I probably have this problem is because the pan is cheap. *sigh* On realization I just noticed I've been treating my non-stick pan like a cast iron skillet. Great. |
emeraldrosary said: I wouldn't recommend this because you could damage the non-stick coating by doing this. That's probably the reason why my non-stick pan no longer is non-stick. I know they told me at the store not to use metal in it and only wooden/plastic tools, but fuck that shit, I am not buying a wooden anything. |
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Olveparty said: It's like you have to make the choice of "do I want my pan to gradually lose its non-stick coating, or do I want my wooden tools to absorb all sorts of funky flavors after several uses?"emeraldrosary said: That's probably the reason why my non-stick pan no longer is non-stick. I know they told me at the store not to use metal in it and only wooden/plastic tools, but fuck that shit, I am not buying a wooden anything.I wouldn't recommend this because you could damage the non-stick coating by doing this. Oh, I forgot. About the dish washing liquid; yeah I tried that. No dice. |
| A wooden spoon is essential for cooking! Olve pls. Also yea, everyone should buy ceramic pans. They're not really that much more expensive but they're sooo comfy. Edit: You can put your wooden spoon into the dishwasher though. |
Olveparty said: emeraldrosary said: I wouldn't recommend this because you could damage the non-stick coating by doing this. That's probably the reason why my non-stick pan no longer is non-stick. I know they told me at the store not to use metal in it and only wooden/plastic tools, but fuck that shit, I am not buying a wooden anything. Over time violent use of wooden tools will also damag the non-stick coating in my personal experience, so you only gain some time anyway. @Mellow: I usually just use hot water + dishwashing liquid and let the whole thing soak for a day or two, then I go in with the scrub. Depending on how intensely the food burnt that process may have to be repeated a couple of times until the pan returns to its original state. That method needs patience, but I have a second and third pan to use in the meantime because I live in luxury :P |
| I probably regret this post by now. |
Olveparty said: Yeah, fuck them, I do what I want!emeraldrosary said: I wouldn't recommend this because you could damage the non-stick coating by doing this. That's probably the reason why my non-stick pan no longer is non-stick. I know they told me at the store not to use metal in it and only wooden/plastic tools, but fuck that shit, I am not buying a wooden anything. Seriously though, how does one exist without wooden spoon? |
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| I have one teflon whatever non-stick and one iron pan. What am I going to do with a wooden spoon when I cook my delicious steaks? I have a metal spatula and it's been with me for so long, I am never giving it up! |
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Higashi_no_Kaze said: Or you just use your pot instead.That method needs patience, but I have a second and third pan to use in the meantime because I live in luxury :P To make Reisfleisch. Everyday. |
Vudis said: Higashi_no_Kaze said: Or you just use your pot instead.That method needs patience, but I have a second and third pan to use in the meantime because I live in luxury :P To make Reisfleisch. Everyday. Blergh, Reisfleisch. When I cook I prefer stuff like Chili con carne or other stuff I'm not sure how to translate into english. Not a fan of Reisfleisch though. |
| I probably regret this post by now. |
Olveparty said: I'm shipping this. New OTP.I have a metal spatula and it's been with me for so long, I am never giving it up! |
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zoknimano said: Olveparty said: I'm shipping this. New OTP.I have a metal spatula and it's been with me for so long, I am never giving it up! Metal spatula? Does that even work? Actually, I bet you mean something different than I would to spatula.... Plastic Spatulas are good. Definitely not evil. |
Infinite said: zoknimano said: Olveparty said: I'm shipping this. New OTP.I have a metal spatula and it's been with me for so long, I am never giving it up! Metal spatula? Does that even work? Actually, I bet you mean something different than I would to spatula.... Plastic Spatulas are good. Definitely not evil. Those things that you flip burgers and steaks with. If not, I have a question for the advice thread! What do you call those things in English? |
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| Yeah, that's a spatula, as far as I know. |
|
MellowJello said: Depends on how long you've had this pan for, it might be time to get a new one. Dishwashing a frying pan probably isn't the best solution. If you haven't been able to get it clean with some hot water and dish soap, it's probably best to just a get a new one, one a little more high quality if you plan on doing a lot cooking with it. I'll get you one for Christmas. <3I like this thread, so I'm gonna ask more banal questions. So my non-stick pan, after frying several oily things (namely summer sausage), seems to have developed a "crust" of stuck-on oil, that not even the dish washer can get out. The problem being that this "oil" doesn't really help things not stick. So, I need help getting rid of it so my nonstick pan is actually non stick. And no, I ain't buying a new pan. I'm poor. |
| i am guessing your pan is dirt cheap. i own them as well. they promise the world and can't deliver it everything today is made to "break". we live in a world where we are enticed with cheap materials that are sub-standard and end up in the trash far sooner than we think they will. MINI RANT!!! but u get my idea. i think ^^ |
Olveparty said: Infinite said: zoknimano said: Olveparty said: I'm shipping this. New OTP.I have a metal spatula and it's been with me for so long, I am never giving it up! Metal spatula? Does that even work? Actually, I bet you mean something different than I would to spatula.... Plastic Spatulas are good. Definitely not evil. Those things that you flip burgers and steaks with. If not, I have a question for the advice thread! What do you call those things in English? I just realised that there are two different implements in the kitchen that are both called spatulas but are meant for entirely different things, unless I'm going a bit senile (possible). There's the kind you mentioned, and the kind that you use to scrape the leftover bits from the bowl during the cooking process. Like when you have cake mixture that you're transferring from the bowl you were mixing it in and the cake tin you'll be cooking it in. http://www.ikea.com/gb/en/images/products/gubbrora-rubber-spatula__0146521_PE305464_S4.JPG Usually made from plastic or rubber. |
| Random mini question. Is it better to study in comfort, or to study in slight (not going to drive you insane) discomfort? |
| I don't know about better, but I can only study in discomfort. Also I like to move around a lot, walking up and down in the room. |
|
emeraldrosary said: While I head off to the library, can you think of an uncomfortable position then?If by comfort you mean in bed/cozy chair then no. It'd be better if you studied in a slightly discomfortable position so you don't get sleepy. |
| Okey pokey artichokey. Thanks. |
| My dear dove flew away today, I'm torn apart, help! D: |
Coño! |
Jose-Ramon said: My dear dove flew away today, I'm torn apart, help! D: If you are willing, you can buy another one here |
| Another studying related question. Having trouble timing my studying. So, here are three options:
I've tried all options before, but can't be sure which one's more effective. I need your help MAL! |
| I think that depends, how comfortable are you with the material as it stands? |
l-_-l said: It's a 45% course grade to pass, and my current grade standing is somewhere around 42% (don't judge).I think that depends, how comfortable are you with the material as it stands? So... roughly need to get like 50% or higher on my final. Studying should take about 2-3 hours to understand all the material. There's practice finals and posted solutions as well. |
| Kay, will do. Emerald stop being so useful! |
| One of my classes has a passing point at 64, and according to the scores I've been keeping track of I have pretty much exactly a 64, so no judgment here. AH, I don't want to give you bad advise and fail your class, but... What I would do would be to take 1 to 2 hours going over material, making an outline of what I don't know or feel is the most important. Read over the outline a few times and sleep on it, then when you wake up go over the outline again. That's how I usually study the night before, though I'm not sure how applicable that would be to your class. Gotta make sure you're well rested too, so if 1 to 2 hours puts you up too late I'd say just go to bed. I just had two finals today, one I studied the night prior, like above. And the other I studied the hours beforehand. I felt alright on both so it might just be preference, I guess. Oh, the second exam was completely multiple choice, so if you have long answer perhaps study those tonight like emeraldrosary said. |
EeyoreDec 11, 2013 11:30 PM
| All of that studying talk makes me happy I never got beyond high school... At which I never studied, because studying makes me want to kick bunnies, which isn't something I'd want to do. |
／人◕ ‿‿ ◕人＼ |
MellowJello said: I can always study at least three times more efficiently when I take a nap beforehand. If you only have one night, I would suggest sleeping for like 2 hours, then studying until you feel that you are ready. If that means pulling an all nighter then that's what it means.Another studying related question. Having trouble timing my studying. So, here are three options:
I've tried all options before, but can't be sure which one's more effective. I need your help MAL! |
| More random help needed. I'm in need of a mouse pad that 1) doesn't let my mouse slide around when placed on an uneven surface (the bed), 2) Doesn't gradually curl up/deform because of a cloth-based top, and 3) doesn't have the rubber base separate from the top material (good adhesive). Pricing has to be under 20 bucks. Cause I could just buy a new pan with 20 bucks. |
| why does my university library not have the famished road by ben okri anywhere what the stink japan anyone know if its any good tho |
| ~"The place to improve the world is first in one's own heart and head and hands." (Pirsig) |
| I retired from school, but i always studied quite hard the night before, slept (as much as you can) and review all notes quickly in the morning i've never had anything below an A- in my whole life, so yah, that works for me |
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