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Throwawaysushiwaiter Archive

View 0 posts and 7 comments by Throwawaysushiwaiter on TheRedPill subreddit and various other subreddits related to The Red Pill community.
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1

Well your credit goes up if your total debt is below 30% of your max available debt. What that means is that if you have a high limit you can spend a little and not hurt your credit whereas if you have low limits you can tank your credit by spending very little. Many college students tank their credit with just 1-200 of floating debt because their limits are 3-400
/r/TheRedPill05/11/16 03:40 AM
1

Hah that's what I like to hear! The soatchcocking is hard at first, but once you get it it takes like a minute. It's fine if you mess up your thighs the first time or two. I use a serrated knife and just kind of follow the backbone trying to angle into it to keep me from cutting the thighs. The hardest part is the second cut.
/r/TheRedPill24/09/16 09:20 PM
1

Spatchcocking is basically cutting out the backbone and then slamming your hand down on it. The chicken skin all faces the same way and the dark meat and white meat ( which require different temperatures to be good) cook both at a proper speed for them. Since the dark meat is at the edge it cooks faster meaning your white meat won't overlook by the time it's done. No skin touches the pan, meaning the whole skin is insanely crispy. That plus brining creates perfection. Here's a pic of what spatch…
/r/TheRedPill24/09/16 07:12 PM
1

Absolutely. Tons better then sugary carbs floating in milk. I'm obsessed with soup though so I am a little weird. Generally I'll summer broth w some herbs so it's basically a super light soup and just drink it in the mornings.
/r/TheRedPill21/09/16 04:15 PM
3

If you're getting flavorless cardboard you're doing it wrong. Totally agree on the lemon juice btw. Brining is super crucial if you're not getting top of the line chicken. All restaurants do it. It's not about making it salty it actually uses osmosis to pull moisture in to the chicken. If you wanna get fancier do an herbed brine or a dry brine ( all googlable). Also, everyone on this sub is obsessed with chicken breasts. They're good but are also the least healthy and tasteful pry. Good fats are…
/r/TheRedPill21/09/16 04:51 AM
1

Brine it first. Soak it in salty water a couple hours before then it it down. Bam! Restaurant quality chicken.
/r/TheRedPill21/09/16 04:17 AM
1

Jack? If it's you I remember how you pussified 3 neighborhoods and enjoyed all of it from the vantage point of being your sons friend.
/r/askTRP12/09/16 11:52 AM
You can kill a man, but you can't kill an idea.

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