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Joined 2 年前
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Cake day: 2023年7月15日

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  • I use a muhle (they sell them on the link.) I’d suggest starting with a closed comb head and whatever handle suits you. (They’re interchangeable,)

    I use an open comb and it’s much more aggressive, and not for starting out.

    I’d recommend staying away from the frequently recommended “entry” razor- the Merkur 34c. The head on the one I tried has a ridiculous amount of play in how it held the blade- it’d clamp down but it’d never consistently seat itself so it was always off center or twisted.

    As for blades, I use feather, but you can buy variety packs and find the set that works for you. That tends to be the most variable part.











  • FuglyDuck@lemmy.worldtoMildly Infuriating@lemmy.worldWindows 11's inconsistency
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    2 天前

    <chuckles on linux> “he doesn’t know how to use the middle mouse button!”

    (for people who may be unaware… in most linux distributions- all of them that I’ve used, and I’ve used a fair number; clicking middle mouse with text selected cuts and pastes the text. it’s one of those features that, once you get used to… you just can’t let go.)



  • Yall well doners are truly missing out and you don’t even know it.

    Out of curiosity. What was the first thing I said in my comment?

    Again: I don’t disagree that a medium rare is best; and it can be cooked safely to medium rare and still be perfectly safe to eat. Nor do I disagree that everything else being equal, on a proper cut o steak, well done is going to be more dry. but that is all relative. (and some cuts of steak, you need the slower cooking time to actually get it tender. usually, that’s cheaper cuts. But you can get pretty impressive results with a rump roast and extra time.)

    however, there are people that will order a well-done steak precisely because they’re immunocompromised and can’t afford the risk of someone fucking up the cook times. The kind of people who can’t control cook times for a well done steak, are also the kind of people who simply can’t control cook times.

    I wouldn’t be worried about it at a proper steak house… but Mar-a-shit-go? nope. but I wouldn’t be caught dead eating at that place.


  • There’s an old fable about the frog and the scorpion.

    Paraphrasing, the scorpion asked the frog to be carried over the river, because otherwise he’d drown. The frog was reluctant, saying “but you’ll sting me”.

    To which, the scorpion says, “but then I’d drown! so I won’t do that”.

    Persuaded, the frog agrees. As they were crossing the scorpion stings the frog, and the frog asks, “Why would you do that? now we both die!”

    and the scorpion replied, “because it’s in my nature”


  • I’m probably gonna get flamed here, but let me preface this with saying medium rare is my preference.

    But there are some valid reasons for wanting a well done steak, being immunocompromised comes to mind as one of them.

    And, it absolutely is possible to cook that steak to well without totally turning it to shoe leather. If a chef doesn’t know how to do it (butter basting, reverse sear, sous vide, etc,) I wouldn’t really trust them to understand log-7 reductions and the relatively complicated time tables associated with that.

    (To be clear, it is going to be less juicy and more tough. But it doesn’t have to be shoe leather.)

    And again, the ketchup is basically tomato-flavored sugar.