I just realized that of the four members of the MDR team, Helly is the only one who has never left Lumon's headquarters.

All of the others have been outside Lumon's headquarters during the overtime contingency or on the retreat but Helly was at a Lumon event during overtime and she wasn't on the retreat. Anyone else notice this? I just think it's sad. She's never even been outside. I guess thats the case for almost every innie outside of MDR but it makes her unique to MDR.

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u/Known_Computer_7488 — 5 days ago
▲ 11 r/whiskey

New whiskey drinker. Been enjoying it so far but Four Roses Small Batch is making me question wether I want to continue.

This is the third whiskey tried (turned 21 a few months ago). I greatly enjoyed the standard Jameson and Still Austin The Musician Bourbon I tried before this. I really like the sweet caramel notes of the Jameson and the somewhat herbacious almost cooling sensation of the Still Austin. I got the 50 ml bottle of small batch 4 Roses and I hated it. It has no aftertaste at all. This just smelled like ethonynal. I tasted a little smokey and woody but not in a way that was at all complex or interesting, much less tasty. I'm really disappointed because this one was supposed to be a cut above. Can anyone explain why I hated this so much and what I should I avoid/stick to in the future?

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u/Known_Computer_7488 — 12 days ago

Cultured Butter: How long can I keep freezing and reusing cultured buttermilk before it makes me sick?

I recently realized that I can save money buying kefir if I just pour some of my leftover cultured buttermilk into a little bundle of plastic wrap, and unthaw that to ferment my cream. I made some butter using that method today and it turned out great. I do worry that if I keep using a section of the same fermented batch over and over again if will at eventually go bad and ruin my butter. I don’t know shit about biology or if that will eventually inevitably happen happen. Is safe to keep doing?

u/Known_Computer_7488 — 19 days ago