u/LongUsername

I see a lot of talk about freezing and pressing, but not much about boiling.

Salt some water (~1Tb per quart of water), cut your tofu to size, and simmer it for~5 minutes (less for smaller pieces). Drain and set on a towel for a few minutes to let the moisture evaporate. Then use it however you were planning (air frying is a fav of mine)

It makes it taste less "soy" and also changes the texture to be firmer. Supposedly the wet heat and osmosis tightens the proteins and squeezes the moisture out.

I'm still salty that Fenrings don't drop fenris hair.

Crap. I was looking at potentially buying a new kayak from them next spring.

Wife & I will be in tomorrow to see if they have anything for us. It looks like they sold the Eddyline Sitka I was eyeing.

Question 3 will also effect programs like the Wisconsin Supplier Diversity Program and the Diverse Business Assistance Program grant distribution (we'd lose federal money under this amendment)

Thanks. It's doubly frustrating because I'm seeing movement again after stalling out on the 7.5.

Books from ATK/Cooks Country/Cook's Illustrated are go-tos for us.

We also like the Skinny Taste cookbooks.

We've also had good luck with NYT Cooking. Apparently they have an "Essential New York Times Cookbook" that was revised in 2021 (may add that to my list to get)

In college we lived in a nice neighborhood built pre-WW1. We had an ~3' walkway between houses.

My roommate posted a note facing outward on our living room window:

"Close blinds before sex"

While gorgeous, that's 45°f water. You capsize that distance from shore without a dry suit and you're likely dead.

One group could decompile them, document the registers and state diagrams, then hand that to a different group to implement.

Clean room decompile and reimplementation has been generally held as legal.

Classic "Fuck 'em Bucky"

There used to be bootleg shirt sellers outside the stadium. Might still be: haven't been to a game in years.

ATK process:

450°f. Oil the PAN not the vegetables. Shake off any ice, then place the frozen vegetables in a single layer, bigger pieces near the edge. Roast 20 minutes WITHOUT STIRRING. Toss with oil, salt, spices Spread back out and roast another 3-5 minutes until crisp/brown.

The big thing is oiling the pan only: it lets moisture escape and the surface to dry while they cook so when you toss at the end the water doesn't interfere with the crisping/browning.

Good mask and bleach water is what I've seen recommended. Vacuuming even with HEPA can blow particles into the air.

It really depends on where you are how prevelant hantavirus is. If you're western of the Mississippi do not sweep or vacuum. If you're east of it, it's much less dangerous.

Take 78 out of Sauk to Merimac, take the ferry across (and get ice cream after the ride), then choose 188 or 113. Both can take you back toward Madison.

As someone who has been on a freeway when some idiot without bow and stern lines lost their kayak, always use a bow line! Seeing that kayak go vertical in front of me and land on the road in my lane was almost as scary as hearing the squeel of the semi truck brakes behind me.

Luckily I left enough distance and was able to stop, the lane next to me was open and I went around. The semi stopped about 3 ft front the kayak.

I've used a mix of ground nuts and bread crumbs in the past with success. You may be able to do it with just nuts.

Also check if it's gluten free or if its all bread: there are decent gluten free bread crumbs.

If they're gluten free, don't flour coat the chicken before the egg coat: use corn starch or gluten free flour

I talked to a restaurant owner who was closing a few months ago. He said people never came back after the pandemic. Too many people work from home and eat in now that his lunch crowd was tiny compared to the past, his dinner crowd was smaller and he couldn't afford to run it without jacking up prices, which is cyclical as people won't come if it's too expensive.

Are they chunks of fruit or smooth curd?

Tammy Baldwin's office in MKE got an envelope with a white substance in it yesterday.

Tiffany got the shit about a week ago.

Lots of good hiking. Not going to be mountain climbing though.

The Ice Age Trail is a popular through-hiking trail that goes from one end of the state to the other. The Driftless region (SW part of the state) is pretty beautiful.

You'll certainly get 4 seasons in the southern part of the state. Snowfall has been less recent years: my snowshoes have been spending a lot of time on the wall in the garage. Northern part still has a decently long winter, but has also been light on snow recently.

Gardening is decent: southern part can grow peppers and tomatoes. Lots of hardier herbs grow well: thyme, sage, lavender. Rosemary won't survive our winters.

I'd personally probably look at the Lake Mills area. Don't know what the schools are like, but it's a decent city and is a short drive to both Madison and Milwaukee area.

I actually just read an article advocating moving away from Python as agents have gotten much better in the last iteration at programming safer, more performant languages like C# and Rust.

Nice. Are you going to post the design files for the enclosure anywhere?

How dark does the tomato paste get before you add the crushed tomatoes? Caramelizing it more may be what you're looking for.

Otherwise, another trick for adding sweetness without sugar is adding some carrot (not much)

Ah.. Biker...

https://www.getyarn.io/yarn-clip/28b7404b-d01d-48d5-8996-4f256f19d5b4#ugXuN5Da.copy