Since the last 24 hours have had nothing but troll posts (and one that a user deleted; dunno what that one was), here’s my latest gripe / reason I’m tired shaped into the form of an Unpopular Opinion. Hopefully this gets us back on track....
Been a home cook for a long time and I make everything from scratch so thank you very much for that :)
Yes freehand cuts. I think it’s just doing it a million preps, my tools are el cheapo $5 German steel knives and I use a metal wheel quick sharpener and a pro hone. I’m a bit of a sinner lol
I don’t have time to fuss, and I’ll just throw out my knife and get a new one every 3 years
I think in a general sense most dishes are worth the effort!
When I use that expression here, I mean that I feel that I can develop substantially better flavor using much simpler methods that take less time, less cleanup, less cooking, more agreeable/consistent texture, and so forth.
I was a little bit dubious of the hype I read surrounding this particular preparation, and I feel that in the end that skepticism was justified.
I mean, I could tell based on my understanding of physics and cooking that it was not going to turn out as one would hope.
But I plowed through and made it anyways. In the end, every single concern I had about this preparation rang true.
I knew going in that it couldn’t possibly cook consistently because the bottom would be a solid mass and the top would be split apart with varying gaps.
I knew that convection would not carry the moisture away from the bottom of the fins but it would desiccate the tops properly. I felt that the tops 1/3 would have crispy delicious skins but the base would have tough leather. I was right.
I knew that both ends would be rock hard and inedible but it had to be that way in order for the thicker parts to absorb enough heat.
I knew that applying an oil to the top was a very delicate game because it would just saturate into a grease pool if it dripped/pooled to the lower part.
I feel like this is a misbegotten recipe. A big series of fanciful ideas that are visually impressive but do not deliver in the taste department. Seems like it’s from a time before cooking science was well understood.
Physics prevents this from being cooked anything other than inconsistently.
As the fins rise and spread out, the amount of moisture that can dissipate can be plotted on a curve with the bottom of the potato always representing the least amount of moisture dissipation, and the outer part at the top always having the most.
And it gets more complicated because as the potato curves on each axis it becomes thinner on the edges so there’s a gradient in moisture dissipation there too.
In a practical sense this means that every X, Y, Z point on this potato is cooked different. Some points will be perfect but by definition it means other points will not and cannot be perfect. And other points must be awful.
There is a fundamental flaw in this design, which changing the temperature or cooking duration cannot solve.
To get a more consistently cooked product, I think the geometry of the surface would need to change or we would need to use a cooking device that could deliver a different amounts of heat energy to different points.
I have 30 pictures of 6 months of weight loss pics. In all of them I’m standing in the same background in the same position. I’m willing to do a little bit of *cutting out" backgrounds and drawing nodes if I need to....
Oh God, I was hoping people wouldn’t say GIMP… The user interface is just lethally bad.
I do appreciate knowing that it now has a morph feature. I’m going to put this at the very back of the recommendation pack, based on my history of using that software vs professional software with a good UI.
I appreciate that suggestion, and I’ll report back with what I find.
I honestly don’t think it matters how professional it looks, I just want a steady progression between the pictures, Even if the morph effect itself looks corny.
I was clever enough to take them all in the same neutral position in the same lighting against a flat surface so it should look fine I hope?!
But this is about as far from “food porn” as it gets - they burned a piece of chicken and melted greasy bagged cheese on it, and air-fried pre-made grease-nuggets.
I was very bright when I was young, but unless I was given practical application of knowledge, it just leaked out of my ear.
I was exactly the same with trigonometry, I couldn’t understand it or why were even learning it.
As soon as I started to get into programming and I wanted to have a gun with a bullet that had a certain speed, and it was going at a certain angle, and I needed to break down the horizontal and vertical components of the motion, all of a sudden it felt like I had invented trigonometry myself.
I found that true of so many different things especially with math. No matter how much it was explain to me theoretically, it never made sense until I had a practical application and then it was just obvious to me.
I wish more of my education was that way instead of just learning theory.
I made braised pork tacos with fresh corn tortillas, homemade slaw and pico de gallo (lemmy.world)
[General] Deliberately loud vehicles should be illegal, impounded, and crushed into a cube at the owner's expense
Since the last 24 hours have had nothing but troll posts (and one that a user deleted; dunno what that one was), here’s my latest gripe / reason I’m tired shaped into the form of an Unpopular Opinion. Hopefully this gets us back on track....
I made a Hassleback potato. Visually appealing but it wasn't worth the effort. (lemmy.world)
Software to do morph animation with a series of weight loss progress pictures.
I have 30 pictures of 6 months of weight loss pics. In all of them I’m standing in the same background in the same position. I’m willing to do a little bit of *cutting out" backgrounds and drawing nodes if I need to....
Mesquite Grilled Chicken with Cheddar Jack Cheese and Pico de Gallo
What is something that was explained to you wrong such that you could never understand it, and you received a clarifying explanation that finally made sense?