That would be a lot
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That's a really open and insightful point
You've made my day, thank you!
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On Sara Lee Artisano bread,
Bruh what? I'm sure the sandwich is good, but a great sandwich begins and ends with the bread, and I just don't know that Sara Lee cuts it imo
I pack the lettuce tomato and onion in a separate zip top bag and add them to the sandwich right before eating it. Makes all the difference.
This is the real protip right here.
Certainly go with the bread you like, but the Artesano is #1 rated from America’s Test Kitchen for supermarket white bread. I use it because the loaf lasts me two weeks without going stale or moldy. I’d prefer fresh bread from the bakery or the farmers market but it just doesn’t last long enough to use the whole loaf.
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Seems like a lot of suggestions for just 15 people... Sounds like you might have more listeners than you think.
15 people probably listen to it live and then the rest look it up on mixcloud.
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Theres a guy I know who focuses on always getting high numbers. He's one of those startup weirdos.
Bragged that he got 100 likes with his new shirt.
Bragged that his photo of his smoothy got major engagement and was trending.
It seems exhausting to constantly perform like that.
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It's not the same, likes cost nothing. Imagine going around and telling every poster you upvote "good comment, I like this".
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You'd think they'd take a whole empire being named after them to be a COMPLIMENT but apparently not
Can't be having a laugh on reddit come on now
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I'm reminded of a scene near the end of The Hitchhiker's Guide to the Galaxy, where the protagonist becomes like this venerated sandwich artisan on a tiny out-of-the-way planet.
Agreed that most sandwiches are better fresh. Any kind of dampness or shudder sogginess, totally knocks off 10 points.
My sandwiches are made with this fried tofu mix of my own design lol, so might not appeal to others but I still appreciate the art generally.
While we're sharing, my secret technique is toasting the inside of the sandwich breads, so you get soft bite going in then a little crunch on the inside.
Share the art of your tofu please.
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It's not the same, likes cost nothing. Imagine going around and telling every poster you upvote "good comment, I like this".
That's a good comment. Genuinely I nodded reading it.
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That's a good comment. Genuinely I nodded reading it.
Thank you very much I like your comment too.
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That's a good comment. Genuinely I nodded reading it.
Solid comment, A++++, would read again.
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Seems like a lot of suggestions for just 15 people... Sounds like you might have more listeners than you think.
Yeah, what @[email protected] said. I stream with Owncast, so can see how many are online. On average it's 15. But yeah, I seem to get around 30 listens per episode on Mixcloud during the weeks after.
This week's theme is cover versions, which everyone loves, so I've had an unusual number of suggestions. One guy dropped about 20 at me.
All in all it's a nice, manageable number for me. I'm very aware that if I had 1000 people throwing suggestions at me each week I'd feel like I was drowning and would almost certainly get scared away from it. While it's something I fit in around a full time job, that is.
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Theres a guy I know who focuses on always getting high numbers. He's one of those startup weirdos.
Bragged that he got 100 likes with his new shirt.
Bragged that his photo of his smoothy got major engagement and was trending.
It seems exhausting to constantly perform like that.
I think about that quite a lot when I'm watching some of my favourite channels on YouTube. Just how much they have to keep on having ideas, and how much time and effort goes in to that 15 minute video you've just watched.
I don't have the energy for that.
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Share the art of your tofu please.
With pleasure. I'm still perfecting it, but so far the base is
- 1/2 block extra firm
- dash of dark soy (tbsp?)
- little pinch of salt, unless soy sauce is super salty
Roughly peel the extra firm with vegetable peeler. Any big chunks that fall off can be crumbled by hand to add even more body.
Sprinkle salt, Dash dark soy sauce over. Then it's anyone's game. Things I've tried (not always together):
- onion powder?
- garlic powder?
- minced garlic?
- chili flakes? (Essential, imo)
- tsp cumin?
- fennel seeds?
Anyway, whatever you choose, medium heat 1 to 2 tbsp olive in pan, dump your mixture in and loosely turn every 5 minutes. Takes about 30. The end result will kind of look like mushrooms cooked on a griddle.
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With pleasure. I'm still perfecting it, but so far the base is
- 1/2 block extra firm
- dash of dark soy (tbsp?)
- little pinch of salt, unless soy sauce is super salty
Roughly peel the extra firm with vegetable peeler. Any big chunks that fall off can be crumbled by hand to add even more body.
Sprinkle salt, Dash dark soy sauce over. Then it's anyone's game. Things I've tried (not always together):
- onion powder?
- garlic powder?
- minced garlic?
- chili flakes? (Essential, imo)
- tsp cumin?
- fennel seeds?
Anyway, whatever you choose, medium heat 1 to 2 tbsp olive in pan, dump your mixture in and loosely turn every 5 minutes. Takes about 30. The end result will kind of look like mushrooms cooked on a griddle.
Stores well in fridge. I use it as the protein in my sandwiches like,
- toasted bread (inside only, as mentioned)
- vegan mayo on both sides
- too much lettuce
- the fried tofu
- ketchup, because I'm a basic baby. Any kind of sauce would rule, though.
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15 likes doesn’t make you a loser, 1000 likes does
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With pleasure. I'm still perfecting it, but so far the base is
- 1/2 block extra firm
- dash of dark soy (tbsp?)
- little pinch of salt, unless soy sauce is super salty
Roughly peel the extra firm with vegetable peeler. Any big chunks that fall off can be crumbled by hand to add even more body.
Sprinkle salt, Dash dark soy sauce over. Then it's anyone's game. Things I've tried (not always together):
- onion powder?
- garlic powder?
- minced garlic?
- chili flakes? (Essential, imo)
- tsp cumin?
- fennel seeds?
Anyway, whatever you choose, medium heat 1 to 2 tbsp olive in pan, dump your mixture in and loosely turn every 5 minutes. Takes about 30. The end result will kind of look like mushrooms cooked on a griddle.
And you just use it as sandwich filling?
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And you just use it as sandwich filling?
Yeah exactly. My b, I tagged that on as a comment here : https://slrpnk.net/comment/16607327
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Man here, I am still riding the following highs:
2 months ago, a cashier told me that my leather jacket was cool
~5 years ago, another cashier said she thought my outfit looked was nice
~7 years ago, a clerk at a deli told me that I had a nice voice
When i was working out people started complaining i was too buff, when i wasn't working out people complained i was too skinny.
When i'm fighting for my goals people complain i'm trying too hard and when i'm not they are complaining i need to do more.
It's never right with them...hold on to those compliments, they are few and far between.
I had a convo on instagram with some guy (who turned out to be some kind of coach for life goals or whatever) and he started praising me for recognizing a certain hardship and it turned me off from conversing with him...it made me physcially cringe hearing someone praise something i did.
I'm probably a little messed up lol
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Stores well in fridge. I use it as the protein in my sandwiches like,
- toasted bread (inside only, as mentioned)
- vegan mayo on both sides
- too much lettuce
- the fried tofu
- ketchup, because I'm a basic baby. Any kind of sauce would rule, though.
Looking forward to trying this! Always up for a new tofu recipe.
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15 likes doesn’t make you a loser, 1000 likes does
That sounds like a challenge. C’mon fellas, this cup size connoisseur thinks we can’t make them look bad with our upvotes!
*click* aaaaand three. Take THAT, oh ye of little faith!
