• 4 Posts
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Joined 1 year ago
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Cake day: June 14th, 2023

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  • That’s not even in the scene.

    https://www.youtube.com/watch?v=GX-m7UsCp3I

    Here’s what Walter actually says:

    How are you doing?

    …mumbling…

    How are you doing?

    You did the only thing that you could, I hope you understand that.

    Any thoughts on what our next move might be?

    Our next move. Our next move. Given the fact that at the first opportunity, Gus will kill us.

    No, no, we bought ourselves some time, yes, but… The question is how much. He will be looking for another chemist.

    Are you sure you’re…

    What do you mean?

    What page is that?








  • Comment105@lemm.eetoCurated Tumblr@sh.itjust.worksatoms don't touch
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    24 days ago

    I feel like the main reason you don’t appreciate the song is because you don’t own a vibrator strong enough to really vibrate your whole body.

    But that’s only the half of it, you should really look up and listen to the Song of Warm Gravel. We have a lot in common with warm gravel. We are both atomic in nature and warm to the touch. Much like we share 99% of our DNA with asparagus or whatever it was, our song is very similar to the song of warm gravel.



  • Comment105@lemm.eetoCurated Tumblr@sh.itjust.worksAmerican cheese
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    27 days ago

    Isn’t it a very low percent? We use 5% of the cheese’s weight in sodium citrate to make the cheddar sauce for our cheesy, beefy burritos at home.

    Unless you mean the milk (or whatever substitute) it’s emulsified in?

    (We were able to cut down on the milk and get a much stronger cheddar flavor compared to the previous cheese, milk, and corn starch version we used, but we still use 60% of the cheese’s weight in milk which does of course still dilute it a bit.)

    Considering the minimum for calling it American cheese is 51% cheese, and we end up around 60% cheese, I don’t think the concentration is too low. You could just use cheddar on it’s own, but I think for both burgers and burritos the emulsified version is worth the milk dilution. Especially with the cheese sauce being nicely heated and spiced up with chili and a few other things.

    I used to think American cheese was ridiculous, too, before I watched an Adam Ragusea video about why sauces break, wherein he had a part about cheese sauces, and demonstrated the “natural” way to get the emulsifying salt from lemon juice by heating it mixed with baking soda and tasting until it’s no longer tart… I think it was?

    Either way we tried a few times, it was difficult, but then I just bought a small container of sodium citrate to skip that step. Immediately changed my mind about emulsifiers after trying it. It was just nice. A really silky, awesome sauce.