OT: - Things You Suck At Worse Than You Should | Page 9 | The Boneyard

OT: Things You Suck At Worse Than You Should

GlastonTim said:
Two things I completely fail at are anything to do with tech/electronics and always over grilling chicken. I’m an idiot with my phone and setting truck clock twice a year and balancing tv sound system. Fortunately I have two sons that are tech friendly. I won’t even try chicken anymore for fear of undercooking. The wife steps in for that.
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Grilling chicken. Two issues with that. If you use large breasts without flattening them a bit, you'll overcook the outside to get the center of the thickest portion to 165. The other problem is 165. FDA is conservative on those numbers. If you cook chicken more slowly, over lower heat, the time factor reduces the temperature you need to reach to kill Salmonella, and your chicken is more moist and tender. Holding 8.5 minutes at 145 achieves the same.

blog.thermoworks.com

Chicken Temperature Tips: Simple Roasted Chicken, Cooked Right

The FDA recommends your chicken temperature to reach 165°F. These tips will make sure you're getting the right chicken cooking temp.
blog.thermoworks.com blog.thermoworks.com
 
speechifying with a purpose:
1. tell 'em what ur going to say.
2. say it.
3. tell 'em what u've just said.

speechifying with a purpose.
 
i don't think that the packaged cheese people understand that folks, all folks, suck worse than they should at opening them up. 'tear on this line.'
yeah, sure. and then what? pray? and what aboot those with short fingernails?
 
Finishing watching a series, for example I was binge watching Cobra Kai but then I got side tracked with things, now I have stopped watching the episodes.
 
HuskyHawk said:
Grilling chicken. Two issues with that. If you use large breasts without flattening them a bit, you'll overcook the outside to get the center of the thickest portion to 165. The other problem is 165. FDA is conservative on those numbers. If you cook chicken more slowly, over lower heat, the time factor reduces the temperature you need to reach to kill Salmonella, and your chicken is more moist and tender. Holding 8.5 minutes at 145 achieves the same.

[
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not touching that
 
ClifSpliffy said:
i don't think that the packaged cheese people understand that folks, all folks, suck worse than they should at opening them up. 'tear on this line.'
yeah, sure. and then what? pray? and what aboot those with short fingernails?
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They now sell "kitchen scissors" which you can use for that or trimming skin off chickens etc. Modern Marvels!
 
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ClifSpliffy said:
i don't think that the packaged cheese people understand that folks, all folks, suck worse than they should at opening them up. 'tear on this line.'
yeah, sure. and then what? pray? and what aboot those with short fingernails?
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I hear you on this.

I make a small cut with a scissors on the line. And then, it is open.
 
ClifSpliffy said:
i don't think that the packaged cheese people understand that folks, all folks, suck worse than they should at opening them up. 'tear on this line.'
yeah, sure. and then what? pray? and what aboot those with short fingernails?
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'folks, all folks, of any age...'
not too long ago, a grammar school rugrat relation was visiting. she sez 'i want some cheese.' ok, i check out the fridge, and say 'provolone? munster? we got those.'
'no, i want some normal cheese, not those weird things that you eat.'
looking again, i see an unopened package of swiss slices. 'normal? is the cheese with the holes normal?'
'yes!' so i tossed it to her.
'it's not opened.'
'open it urself, figger it out.' after a few minutes, and her successful tearing on the line, still no luck as it was one of those with the perforated seal locks. she couldn't get past that obstacle, gets mad, tosses back at me, and sez 'u open it up. ur the adult here, not me. it's ur job...'
 
dennismenace said:
They now sell "kitchen scissors" which you can use for that or trimming skin off chickens etc. Modern Marvels!
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Actually, I own the Kai Shears shown in the website picture below.

They do cut chicken skins, but more than that, if you have a chicken breast or any cut of meat, it will easily cut it into small pieces so you can cook a soup with those bite size pieces in the soup. Or, to cut it into small pieces for a chicken/steak salad.

My shoulder ortho's assistant recommended this to me to make it easier for me to cut meat or chicken of turkey, since knife and fork cutting of these items aggravated my shoulder.

kaiscissors.com

Kai 7150SE: 6 inch Professional Scissor Serrated – Kai Scissors

The Kai 7150SE – 6″ Professional Serrated Scissors are a very versatile and powerful cutting tool. The blade is made of a high-carbon stainless steel that ensures a sharp cut, all-the-way to the tip. It also features handles made of “Elastomer” soft plastic, which are designed for better...
kaiscissors.com kaiscissors.com
 
Blocking ppl on The Boneyard

Apologies if this is a duplicate post. I’ve got about half of the board blocked.
 
Improviser said:
Actually, I own the Kai Shears shown in the website picture below.

They do cut chicken skins, but more than that, if you have a chicken breast or any cut of meat, it will easily cut it into small pieces so you can cook a soup with those bite size pieces in the soup. Or, to cut it into small pieces for a chicken/steak salad.

My shoulder ortho's assistant recommended this to me to make it easier for me to cut meat or chicken of turkey, since knife and fork cutting of these items aggravated my shoulder.

kaiscissors.com

Kai 7150SE: 6 inch Professional Scissor Serrated – Kai Scissors

The Kai 7150SE – 6″ Professional Serrated Scissors are a very versatile and powerful cutting tool. The blade is made of a high-carbon stainless steel that ensures a sharp cut, all-the-way to the tip. It also features handles made of “Elastomer” soft plastic, which are designed for better...
kaiscissors.com kaiscissors.com
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Corrected one is here.

kaiscissors.com

DH3005 - Kai Select 100 Kitchen Shear – Kai Scissors

The Kai Select 100 kitchen shears feature high carbon stainless steel blades with large comfortable handles for any kitchen job.
kaiscissors.com kaiscissors.com
 
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August_West said:
Apparently I now suck at wedding planning.

Dont try this at home
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Make sure there’s good (and a lot ) food, keep the drinks flowing, and pick a good song list. Everything else will fall into place and more importantly those three things will be the only things people remember and/or talk about.
 
August_West said:
Apparently I now suck at wedding planning.

Dont try this at home
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Took me three tries to get it right. And that third try was simply 'go on vacation to somewhere you've never been and get married there. Hire a witness."

Was talking to our neighbor last night who's daughter is getting married end of June. The groom's family, who is very well off, hired a wedding planner. That the planner won't talk to my neighbor about any details - even though they chipped in half of the expected $100K bill. Which is 4x the cost of my three weddings combined, lol.

When we did coffee catering at weddings we used to charge similar to the flower bill, usually $500-$700. So my jaw dropped when she mentioned her daughter is getting $30,000 of flowers.
 
BPT2Storrs said:
Make sure there’s good (and a lot ) food, keep the drinks flowing, and pick a good song list. Everything else will fall into place and more importantly those three things will be the only things people remember and/or talk about.
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Not sure if you’re aware but he’s like 64 years old.
 
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tdrink said:
Can’t even believe how bad I am at managing passwords.

I've had to change my Apple ID so many times it is always an adventure to load an app.
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During the pandemic quarantine, I spent a half day one Saturday changing all my passwords to the same one password with a strategy on how to change them going forward, if needed. I think that "strategy" lasted about 3 weeks before it all fell to pieces.
 
Deepster said:
During the pandemic quarantine, I spent a half day one Saturday changing all my passwords to the same one password with a strategy on how to change them going forward, if needed. I think that "strategy" lasted about 3 weeks before it all fell to pieces.
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why dont you just use lastpass or another password manager?
 
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