u/starrhaven

No water but adequate supply of wine mixers

Boise

Wyoming is the only place I’ve ever encountered a full on blizzard…… in October

Hainan Island China is more like Hawaii than Okinawa and Jeju.

It’s at almost the same exact latitude, is volcanic and mountainous, and has mega hotel chains like Mandarin Oriental, Ritz Carlton and Atlantis.

It’s the most aesthetic technique for moguls, glades, doing short powder turns, and technical rails. Everything else go with a standard athletic stance

I met Jane Goodall once at a museum appearance.

She was my childhood hero ever since I learned in school of what she did with apes and seeing her on TV.

There was a line to greet her, mostly filled with rich patrons and stuff, I patiently waited in line, finally got the chance and said something along the lines of

“Ms Goodall. I’ve loved you ever since I was a kid and I think you’re an inspiration to so many”

I don’t know if she didn’t hear me, but cold stare. No response even though she looked right at me. No “could you repeat that?” Or even a “thank you”

Just a cold stare.

She then turned to the old rich guy to my right and started talking to him.

Fuck Jane Goodall.

Park City

Banff

Chris Tomer does a free snow forecast every day on Youtube

Birdman and 1917 weren’t true one shot takes. They were edited to appear that way.

Victoria (2015) is an incredible, underrated bank heist movie that was actually a bonafide one shotter.

Boyhood

Gary Sinise and Gary Sin-not-so-nice

Google, Meta, Bytedance, OpenAI

I’d like to see Dave Chang join the show and go head to head with that Dave Chang look alike dude from season 1

This person knows his fish.

Grouper is my favorite, but possibly because I associate it with banquets and being wildly, wildly expensive.

Grouper

The oversized Balenciaga City moto bags are already popular on eBay and in secondhand and consignment.

Some people out there are snatching them up as fast as they can.

I see them being worn barely filled and slouchy

Most newer high end houses today don’t have an “open” kitchen. Instead they have a “light use” kitchen (bar, wine coolers, fridge, induction cooktop, convection microwave combo). No dishwasher no gas range/oven.

Mainly used for entertaining.

Instead they have a separate galley kitchen where the “real cooking” takes place.

Beltfish is around 6 dollars a pound retail, 3.75 a pound wholesale.

It’s considered a good quality fish in Asian cuisine and is known for being buttery in flavor.

Usually deep fried or pan fried. It’s almost always served fried.

Bamboo shoots are pretty common. Burdock as well.

These two ingredients add a lot of texture, because other things in curry tend to be mushy.

I also see peas a lot

You can freeze it and re-use it every time you braise something (chicken/duck feet, chicken/duck heads, wings, hearts, gizzards, tofu, eggs, seaweed, fish or meatballs, tofu skin, rice cakes, blood cakes, etc.)

It's called a master braising stock, and Chinese, Japanese and Koreans all have similar types of it, typically a soy sauce braise.

Some shops in Asia have master braising stocks (lu) that have been going for years, let alone decades.

The big packs of chicken wings, feet, offal etc. you see at the market are typically used for these types of braises.

Brisket, Chuck, Shank, Round are the weight bearing parts of the animal (chest, shoulders, legs, butt) and as such have a lot of collagen.

Two ways to cook.

If you have large pieces of meat, you need to go low and slow until the collagen is cooked soft

If you slice them very thinly against the grain, like you do for hot pot, teppanyaki or Korean style bbq, then the direct heat is enough to cook the collagen. For brisket, especially, if you take it off the grill before the meat is "well done", it is chewy and "bouncy", which is a desirable texture for Asian people. If you let it go fully well done, it becomes slightly charred and crispy, which is also desirable.

Galbi is not always marinated. Most of the time I see it simply salted. It's supposed to be firm but tender. Hard to describe it except "bouncy" and every Asian language has a word to describe this. It's not supposed to be soft and mushy like a tenderloin.

She basically made a Chinese mooncake, just without the outside crust

Mooncakes are typically made without flour, utilizing fruit, vegetable, or bean pastes as the bulk of the "cake"

Variants of the mooncake, such as the wife cake or even Taiwanese pineapple cake, will use squash or a wax gourd, as the main ingredient for the bulk of the "cake"

Anywhere from 10 minutes to an hour depending on what I make and how much

4Runner