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9d ago
inAm I the only one who changed how I salt pasta water after a line cook from Naples yelled at me
Like salty ocean water or just seasoned?
13d ago
inMy starter went from smelling like nail polish to smelling like beer in 4 days, and I blame the 78 degree kitchen
Congrats, you accidentally ran a science experiment on your counter. Nail polish smell means it's hungry and beer smell means it's boozy and happy, so your starter basically partied all week while you sweated. 78 degrees is like a spa day for yeast, they go nuts and eat through flour way faster than normal. That cool spot you used for two years kept things slow and steady, which is why you never saw this before. Keep it warm if you want fast rises and more feedings, but if you liked the old low effort deal, go back to the cool counter.
17d ago
inCan we talk about paying full list price in Charlotte when everyone says wait?
My buddy Dave put in an offer on a townhouse off Park Road in March, listed at $340k. He tried to get cute and came in at $325 with a list of repairs he wanted done, and the seller didn't even counter, just moved on to the next offer. Two weeks later that place closed at $347k. Meanwhile my sister lowballed a fixer in Gastonia by like 12% and the seller took it same day because that place had been sitting for 90 days. So yeah, it's all about the zip code and how long the place has been listed. The hot pockets are still hot and the slow ones you can squeeze.