the new local prices shit doesn't make any fucking sense like I guess I have to literally make tools IN this province for them to be cheap enough for people to actually want to use them? I don't fucking know. Don't explain it to me I don't care I'll figure it out

hahaha

I'm gonna mix it with some peanut butter and lime juice and marinate some shit and see how it do

Actually maybe instead of mixing it with peanut butter I'll roast my own peanuts (or other nuts) and process them together so i can control how sweet it is

LINE GO UP

P.s. it's counting yesterday and today as one day for some reason but today i did 4.51 miles 1464 strokes motherfuckers

Im playing China and chugging along, can probably 1v1 a great power, I ally with Britain in exchange for an obligation when France decides to attack me. But despite getting the fucking alliance, Britain isn't helping me, which really fucks me given that Russia piles in with France

What the fuck is the point of getting an alliance in exchange for an obligation if they can just IMMEDIATELY ignore it and leave you to die

I thought that they pulled salt into the meat and reversed the osmotic pressure so that liquid flows back into it and that's why putting aromatics in the brine pulls flavors into the meat. And I thought they were specifically used on lean cuts of meat to help keep them moist. And I read that they're not typically used for beef because beef usually has enough intramuscular fat to keep itself moist while cooking.

But we've been cooking top round beef and every time the sous chef complains about how dry it is and how it's the cut of the meat and how it lacks intramuscular fat etc etc. So i mention brining the meat first today, but he says it'd make it more dry, because "the salt breaks down cells and once that fluid is released it doesn't go back in"

So what's up with that who do i believe, this guy who is generally knowledgeable or a bunch of internet sources

I fucked this up though, I thought if I just topped the mushrooms with spinach, put the ratatouille on, and then put them back in the oven a couple minutes the spinach would wilt and look good. It didn't, it dried out, next time I'm folding the spinach into the ratatouille and then topping the mushrooms with it. Image is from before they went back into the oven

I stopped exercising for all of September because i cut my thumb open at work and also had the depression and also my new job as a cook is fucking hard and tiring

But i rowed yesterday and still did 1351 strokes at max resistance and today i did 1361 tomorrow i'll probably do 1500 or something i'm just gonna get more powerful

y'all better get back to rowing too!!

yes we won this game yes me Mundo

I needed stitches on my thumb but like i'm not supposed to keep it wet but also i wear gloves that fill with sweat, so, what's the best way to deal with that

Id post in the megathread but it's at 23 hours and despite me complaining repeatedly about the chilling effect the megathread cycle has on posting at the end of the day it's still in effect

BROKE THE 50 STROKE PER MINUTE BARRIER

I'M DIZZY

The sauce is mostly tamari soy sauce and honey

My sous chef is like "no if I wanted to do gochujang I'd make a gochujang paste" but like we have these big jugs of gochujang sauce and like why would you not add even a little to make it an actually korean sauce???

am i crazy, am i bad at cooking, i don't know