Wandering Adventure Party

Is it “covfefe”?

Or, maybe audible, random capitalization?

Ooh, I know! It’s proudly declaring “acing” sanity tests?

…

Thanks for all the fish, but… <concerned seawolf look> Y’all need to eat somethin’, honey.

How small is that microwave?!

Modern iterations? Daggerheart. Full stop. ‍️

“People are dumb, panicky, dangerous animals, and you know this.” - Agent K

PSA: Don’t forget to properly blanch the tofu first, instead of pressing it between paper towels (like a damn whiteboy), please. 🤌

To be fair, while certainly impressive as a culinary product, Chris Young did not “invent the technique” inherent in this process — he adapted it to a commercial foodstuff. 🤌 One can say that Edison invented the lightbulb (FYI, he stole it), but claiming he invented illumination is ridiculous.

Thank you. We only do each other and the culinary community a disservice by leaping over the entirety of history that led the individuals above to the discoveries and products we know today.

I’d also like to add that “fluid gels” are a state of matter, not unlike “plastic”, and clarity of use-case, etc. in declarative statements regarding invention/discovery is helpful, if not standard, while showing a mutual respect for one’s audience and peers.

Oh, hey. Thanks, sunshine.

That’s the stage of grief you’re in? Thanks for sharing. Hope you’re ok.

Stop trying to make aliens happen. They’re not gonna happen. ‍️

I appreciate the maturity in your response, so I say this with respect: fluid gels as a foodstuff may’ve been discovered within that timeframe, but have been around for quite a while longer than that. I’m all for sharing and inspiring others with the wonders of clever gastro adaptations, so let’s try to keep the phrasing accurate rather than risking it being inadvertently cheapened by hyperbole. ‍️

(source: my family has worked in elastomers, etc. before the 90s, and I grew up experimenting with them before spending 25+ years in commercial kitchens across a number of countries.)

This is quite helpful, and no apology/qualifier is necessary.

I’d like to add that using epazote in your beans is a mofuggin godsend, IME. (not just in the red beans here, or even strictly Latin cuisine, either) A little goes a long way, so be gentle at first when adding it dried to your cooking water — as in, a ½T per 2gal pot of beans, or so, if memory serves. The difference is blight & day.

Enjoy not evacuating the building from now on!

edit: I’m keeping it as-is. Sometimes, autocorrect is on-the-nose.

NGL, the anti-joke-by-proxy is honest work. 🤌

You do you. Have fun!