JJ Wolverine @jjwolverine@computerfairi.es

this always makes me laugh so fucking much

haha. ha. yeah get me out of this country

A neat thing that I’ve noticed about mastodon is that there isn’t a torrent of stuff so I can see things posted like weeks ago and like or respond to it because I missed it at the time. I seem to remember twitter being like that a long time ago.

if you haven't seen alton brown make rice krispies treats during the pandemic, it's truly amazing and worth watching: https://www.youtube.com/watch?v=dworC_RqzHw

WHY DOES EVERY FUCKING RECIPE ON THE INTERNET START WITH AN EIGHT PAGE NARRATIVE NO I DO NOT CARE ABOUT YOU OR HOW MEMORIES OF YOUR SHITTY CHILDHOOD LEAD YOU TO THIS RECIPE AND I ESPECIALLY DON’T CARE ABOUT YOUR FUCKING GRANDMA SHE WAS PROLLY A BITCH

guys mastodon is cool again for real this time

last night's cooking project: i made slider buns and @jjwolverine made tiny turkey burgers and cole slaw

in the south, cole slaw is uniformly white, with _maybe_ a bit of orange carrot peeking out... so this was weird (and tasty!) to see cole slaw with a bunch of new colors

turns out each slider bun is about 1oz of flour. i made 9 from 8oz (1/2 pound) but the corner ones were a bit sad -- it's hard to make dough stay in a square!

When your coworker comments each line of the code

my current cocktail is "the second wave":

- 1/2 shot homemade blackberry syrup
- 1/2 shot fresh lemon juice
- 2 shots bourbon

alcohol kills germs.

i wouldn't say i'm very good at biscuits, i just like eating them. i have extremely warm hands, so my trick is to:

1. freeze a stick of butter
2. grate the frozen stick with a cheese grater
3. freeze the bowl of grated butter again

that seems to keep the butter from melting too fast when i mix in the buttermilk to make the dough. if i'm not in any particular hurry, i'll combine the flour and other dry ingredients with the grated butter and re-freeze *that" too.