u/Pretend-Fox648

Seriously, if there’s one single attribute that you had to hold to the character of Jack Ryan, it’s that he’s a white collar analyst who unwittingly finds himself in the middle of the action. At least in season 1-2, they sort of shrugged off his combat acumen to his past as a marine, but by season 3, he’s full out leading a team of commandos. Fucking insane.

Still though, I need something to put on in the background while I work, so I’ll keep watching.

This question really applies to much of history, but I’ve kept it specific in my title post.

I’ve read up a lot about how soldiers would receive rations and use a personal cast iron pan to cook their food. Things like bacon and lard were staples, and used to help cook other ingredients - in other words, just a ton of grease everywhere.

Do we have any accounts on how soldiers kept their pans and other cooking tools clean? Especially while on the road? Was there an established system in doing so?

I’m aware about using sand to clean pans, but I’m looking for more in depth accounts/anecdotes. If proper cleaning was ignored, I’d imagine a soldier’s belongings and clothing would become a greasy, rancid mess.

As I mentioned, this question applies to much of history, so please feel free to offer any historical info outside of the US civil war. As someone who goes through a lot of paper towels, this is something I cannot help thinking about and something that popular media likes to glaze over.

Thanks for the responses.

I just bought the Milk Cover from geeone, but I’ve seen all these different variations as listed in the title. I’ve also seen releases with 2.0 and 3.0 in the title.

I suspect sellers may be calling the same coin slightly different names (using cover and cap as interchangeable English translations) but can somebody who knows about acedc properly differentiate their haptic coin releases for me please?

I think the ‘spy wars’ thing printed on the side is really dumb and meant to appeal to 13 year old edge lords.

Is the text something that is easy to remove or sand off or is it etched into the surface? Is it something that could wear out over time?

Yeah, I don’t mean to bring up a topic that has been discussed before (I did a search of past posts).

I know people here have vouched for geeone as being a safe and legit site, but I have a couple questions.

1. Is it possible that geeone may inadvertently be selling fidget clones without realizing it on rare occasion?

I ask about geeone specifically because there is a ‘rare’ fidget that I’m looking to buy that they are selling, but my questions apply to the handful of popular fidget retail sites.

I’ve heard some conflicting things about this - does geeone get its stock directly from manufacturers like Lautie and acedc, or because this is such a niche collectible market, do they sometimes go through ‘third party’ middle men dealers to acquire rare batches or cheaper stock?

Despite honest intentions, the pipeline from manufacturer to retailer/seller can get shady and it’s something I don’t see get talked about. The manufacture of counterfeit goods in general has gotten very impressive, so I’d be naive to think somebody somewhere isn’t trying to exploit the demand for collectible fidgets.

2. Why is there a discrepancy in retail prices, between retailers like geeone and trb creations? I suppose I really don’t need to ask this question as the answer is simply that sellers are looking to squeeze the maximum amount of profit they can, especially if it is ‘rare’ stock, and many fidget fanboys are compulsive deep pocket consumers. I just find it a bit weird that the free market hasn’t leveled prices across different retailers.

I guess what I’m asking is, within the realm of more ‘sophisticated’ cooking, is it expected that asparagus and green beans be more on the rawer side, or if charred/browned, still retain their crunch?

I just love when these vegetables are totally sautéed to hell, where they’re brown, wilted, and very soft, and drenched in oil, and not so much where they’re simply blanched or only lightly sautéed.

Generally, when I see these ingredients plated, they always seem to fall in the later camp (usually lightly blanched). When it comes to professional training and cuisine/foodie expectations, is there an objective consensus?

Thanks for the responses.

Yes, I know reading a plot summary is not the same as reading the book, and obviously, there are entire things like mood, pacing, and nuance that are lost.

Sometimes though, I’m just intrigued by the premise of a novel but know I won’t probably read it (due to already having a ton of books in my queue and/or sensing it may not be that great of a read or just not my cup of tea, despite the interesting concept).

Thanks for the responses.

Curious to get some nuanced takes on this.

So I’ve been trying to make potato dumplings for the first time. It’s been decades since I’ve traveled to Central Europe so I really don’t remember how they’re supposed to taste/feel.

So in making them, I used a minimal amount of flour (per instructions) and egg yolk, and just enough flour so they could be rolled into balls (the size of kiwis). The boiling only took a few minutes before they floated to the top which was surprising as some recipes say to boil up to 20 minutes.

Anyways, so they definitely kept their shape as balls before and after boiling, but the taste and texture was very plain and there was no discernible difference between them and if I simply put a spoonful of mashed plain boiled potatoes in my mouth.

I realize they should probably taste plain as there’s no fat (just potato, flour, yolk, salt, turmeric), but I was expecting something a bit more chewy akin to gnocchi. Does this sound correct? Again, there was no real texture or chew, it just felt like plain mashed boiled potatoes in my mouth. Same thing with cutting them in half with my fork - there was no feeling of resistance or bite or chew - while they kept their shape as balls, it was as if I was putting my fork through a clump of mashed potatoes, and not gnocchi or Japanese mochi.

Btw, I did have gravy, so I wasn’t eating them plain.

I remember it vaguely, watching it on late night tv in the 90s, but it was probably from the 70/80s. From what a recall, it was a dark and serious movie too, that took place on a farm.

One scene featured a giant chicken (like bigger than an elephant) that was locked in a barn.

Another scene had a woman horrified that a couple big worm creatures (like the girth of a banana, so much smaller in scale than the chicken) that were crawling on her hand. A proceeding scene had the woman’s hand in bandages, with the dead and bloodied worms in the kitchen sink.

You either totally know what I’m talking about or are completely perplexed.

Thanks in advance.

I remember it vaguely, watching it on late night tv in the 90s, but it was probably from the 70/80s. From what a recall, it was a dark and serious movie too, that took place on a farm.

One scene featured a giant chicken (like bigger than an elephant) that was locked in a barn.

Another scene had a woman horrified that a couple big worm creatures (like the girth of a banana, so much smaller in scale than the chicken) that were crawling on her hand. A proceeding scene had the woman’s hand in bandages, with the dead and bloodied worms in the kitchen sink.

You either totally know what I’m talking about or are completely perplexed.

Thanks in advance.