redsterXVI
redsterXVI t1_jd09eqa wrote
Reply to comment by shahooster in Got a question for Twitter's press team? The answer will be a poop emoji by carolinaindian02
Consistency is important for a brand
redsterXVI t1_jav4rfv wrote
Reply to comment by deags13 in [OC] Argentina & Venezuela Produce More Cheese Than Switzerland by latinometrics
Found the American
redsterXVI t1_j9tc5yw wrote
Reply to Jet carrying 335 forced to turn back after missing destination airport's closing time by 10 minutes by sprlte
How is this oniony? That's just normal
redsterXVI t1_j9mxyb6 wrote
Reply to comment by Thomas_JCG in Japan discovers 7,000 new unknown islands after fresh survey by GeneralGigan817
No need to imagine. And all the volcanic activity in their region constantly creates new islands.
redsterXVI t1_j9e903h wrote
MLS? Isn't that soccer? Soccer is bigger in NA than basketball and hockey? How come we (overseas) hear more about NBA and NHL than MLS?
redsterXVI t1_j7or5oe wrote
Reply to comment by lol_roast_me in Under-screen Face ID patent describes what could be a next-generation Dynamic Island. by SUPRVLLAN
The only time it's inconvenient is when you're wearing gloves. But in many situations where you're wearing gloves you're also wearing things on/around your face that will make face ID fail, so same same.
redsterXVI t1_j7k04d6 wrote
Reply to comment by tramhappy8 in Ducklings used to cheer up little girl in hospital bed - 1956 by TormailDownHelp
We never developed medicine against polio
redsterXVI t1_j6on86t wrote
Reply to comment by TheLadyEve in [homemade] chicken cordon bleu with dijon cream sauce by magandangmorena
I'm literally Swiss, born in Switzerland, grew up in Switzerland and lived in Switzerland almost all my life. Pretty sure I know cordon bleu (a Swiss dish) rather well.
But I never said this wasn't a cordon bleu. The two dishes are extremely similar, particularly in their modern forms. I just said it looks like flamenquin.
Cordon bleu isn't served sliced like this, flamenquin is. And cordon bleu isn't served with sauce, but flamenquin usually is.
redsterXVI t1_j6of3l5 wrote
Reply to comment by TheLadyEve in [homemade] chicken cordon bleu with dijon cream sauce by magandangmorena
Pork, yes. Although I've also seen it with veal. Cordon bleu is also traditionally made from pork, although nowadays veal is considered the norm (probably because Wiener Schnitzel is made from veal). OP made it from chicken, so it's neither - is that what you're saying? imho using chicken is fine.
As for cheese - the original flamenquin recipe is without cheese, but nowadays it's imho more common to receive ot with cheese, even in Cordoba/Andalusia itself, where it originated. (And in tapas bars you can find it with all kinds of fillings, like aspargus.)
redsterXVI t1_j6mmkkv wrote
Looks more like a flamenquin than a cordon bleu
redsterXVI t1_j6h8udu wrote
Reply to comment by [deleted] in Venus fly trap on the hunt by c0ntr0ll3dsubstance
No, they're not.
No, it does not.
redsterXVI t1_j6foqyy wrote
Looks like a Black Forest cake without cherries, but interesting idea to use mascarpone for the cream layers
redsterXVI t1_j1oys8l wrote
Reply to My grandparents circa 1950's. My grandma used to be the most vibrant woman around. by ChangsManagement
Betty White was your grandma?!
redsterXVI t1_izss135 wrote
Reply to comment by [deleted] in [OC] In honor of the World Cup, FIFA Rankings of World Cup 2022 Quarterfinalists from 1993 to 2018 by TheBerg974
It's the first time an African country made it to the quarter finals ever
redsterXVI OP t1_ixu1594 wrote
Reply to comment by PM_ME_ALL_UR_KARMA in [i ate] an actual deep-fried maple leaf (momiji tempura) by redsterXVI
This was indeed in Minoh. But I've seen them elsewhere as well...somewhere in Kyoto, but don't remember where exactly.
redsterXVI OP t1_ixtopg5 wrote
Reply to comment by marasydnyjade in [i ate] an actual deep-fried maple leaf (momiji tempura) by redsterXVI
No, that would be weird for a Swissman in Japan.
Okay, maybe a little bit.
But how is that different from any other day, really.
redsterXVI OP t1_ixtmf7t wrote
Reply to comment by tmphaedrus13 in [i ate] an actual deep-fried maple leaf (momiji tempura) by redsterXVI
I don't think I noticed the leaf in any way. The dough was slightly sweet with a slight sesame taste (you can see a sesame seed or two).
It was also a bit greasy, didn't taste like that, though.
[i ate] an actual deep-fried maple leaf (momiji tempura)Submitted by redsterXVI t3_z4zyws in food
redsterXVI t1_its026h wrote
Reply to [OC] Country of origin of the Top 10 World's Best Olive Oils 2012-2022 (tool:Excel) by provenzal
So 2021/2022's #1 is from Cordoba...where I happen to spend the next 20h. Coincidence? Maybe. Going to try and find some olive oil tomorrow? Maybe.
redsterXVI t1_jeahfc9 wrote
Reply to comment by NinetysRoyalty in [Homemade] Margherita pizza by nchiker
With a good dough, the crust is the good part