Icarus

joined 1 year ago
[–] Icarus 5 points 1 year ago* (last edited 1 year ago)

I'm about the same. Last switch was yahoo to Gmail and now I'm in the process of switching from Gmail to Proton Mail. The most difficult part was the mental switch - which email you start giving out when you sign up. Second was migrating services. I made it a point for a while each time I logged into something knew I would switch the primary email. Its been a long process!

[–] Icarus 7 points 1 year ago* (last edited 1 year ago) (1 children)

If you haven't checked out Pop!_OS I'd recommend giving it a try. While I'm using a system76 laptop so they guarantee hardware compatibility, it's been one of the smoothest and most functional DE/guis I've used. Ive never had to resort to a command line* and aaalllmost everything you'd expect to find exists in the gui.

*caveat. Except for some really esoteric problems, which are usually a result of my own tinerking

[–] Icarus 3 points 1 year ago

I've always been intrigued by some of these 'unusual' grilled items such as cabbage and fruits. Really need to just try it out and see if I'll be pleasantly surprised!

I love grilled veggies in general though. Zucchini and eggplant are my goto.

[–] Icarus 2 points 1 year ago (1 children)

God I love that no waste carnitas recipe! It's so good! Those tacos look fabulous! Thanks for sharing the recipe to your additions.

I love making Chilequilas for breakfast when I make that carnitas recipe because I have practically every thing for it already.

[–] Icarus 1 points 1 year ago

Having met a few people who could manage to catch boiling water on fire, there are definitely people out there for who cooking is challenging. Though I don't disagree that cooking has an incredibly low barrier to entry so there's no excuse in trying 🤣

[–] Icarus 7 points 1 year ago

Every news article is about their Sriracha which I'm honestly not in love with. What I am sad about is there's also a shortage of sambal oelek cause theirs is amazing. I haven't found a good replacement 😭

[–] Icarus 2 points 1 year ago* (last edited 1 year ago) (1 children)

I'm so pleased to hear! I have grown to not only appreciate kimchi in the last several years, but the overall variety of banchan itself. Admittedly, I've only ever had like 7 or 8 different kinds, since all of the of the Korean restaurants near me seem to universally be Korean BBQ and serve the same few items. (and I don't get out to Koreantown very much). I love the learning process involved with making things by hand, the results, and quite often the cost savings!

The last time I made Kimchi I used the too-sour and unpleasantly soft old Kimchi to make Kimchi Jiggae and Kimchi Fried Rice. OMG!

[–] Icarus 2 points 1 year ago* (last edited 1 year ago)

I just picked up The Last Stand: Aftermath, and have been really enjoying playing that game.

A few of my absolute favorites

  • Battletech

  • Witcher 3

  • Parkitect

[–] Icarus 2 points 1 year ago

Never understood you southpaws lol

[–] Icarus 3 points 1 year ago

Man that game was so weird and quirky! It was fun, but I also remember having problems exiting the game for some reason lol. It's available from GOG if you ever get the itch.

[–] Icarus 2 points 1 year ago

FYI, I highly recommend watching Maangchi. I feel like she makes attempting Kimchi very easy and approachable. https://www.maangchi.com/recipe/tongbaechu-kimchi

I cut her recipe in half, essentially. I can't get through 6lbs of kimchi before it gets too sour lol. If you have any asian markets in your area, you should be able to find Gochugaru (Don't get powdered, you want flakes). And typically Korean Brining Salt is used, which is quite low in sodium content (about 250mg per 1/4tsp i think). I have used Hakata No Shio sea salt, and Diamond Crystal Kosher salt very successfully; which are both around 280mg sodium per 1/4 tsp.

[–] Icarus 1 points 1 year ago

I get what you mean! That recipe looks good, but I'm willing to be believe you that it tastes less stellar than it appears.

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