Knock your knuckles against your car door to zap static electricity on something less sensitive.
this post was submitted on 13 Sep 2024
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Wash dishes while you cook. It was a game-changer for me.
Eat your burget upside down.
I tried it, but the blood rushes to my head and I eventually pass out before I can eat the whole thing.
This gave me a really good chuckle.
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I know a burger place that serves their burgers upside down, blew my mind when I first discovered it.
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Someone just suggested to me that I should be putting my chocolate bars in the freezer first. I've never heard of this, but apparently it's a thing that I've been missing out on for a while.
So I guess I'm the one who can't believe that I don't do it.
why?
I only do this with the fridge in the summer to not let the chocolate melt. but why the freezer?
They say it just tastes better. idk. I'm going to try it soon.
I'm someone who puts all sweets in the freezer/fridge, and just realize that some become borderline inedible with this.
9th
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If you're going to make simple syrup, use a stick blender.
Firstly, it's easier and faster than heating the sugar and water in a pot, which is the most popular method.
Secondly, you don't lose any significant amount of water to evaporation. That's not a big deal if you make 1:1 simple syrup, but if you're going 2:1 (which I prefer), you're already very close to the maximum solubility of sugar in water at room temperature. Losing a few grams of water can make it supersaturated, which leads to sugar crystals falling out of solution over time. Not a big deal, but a little annoying.
If you give it a try, bear in mind that you're going to get a cloudy syrup at first. That's totally normal, and it's not undissolved sugar, it's just air bubbles. They'll float out over time.
Using curbside pickup at Chick-fil-A. The line is a mile long, people. I'm in and out in 45 seconds.
Not smoke.
Having a IRA or 401k.
I'm 40 and the amount of people who kinda know what a IRA is is terrifying. Like, you're gonna die in poverty.
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Next time you're eating the chips at a Mexican Restaurant, get a side of lemons/limes.
Apply citrus to chips and sprinkle desired salt amount.
The salt will stay on the zesty chips throughout the salsa dipping process.