Krudler

I used to think loud trucks were cool, and then I turned 8.

Go for it, let me know how it turns out!

"Jeff and me went shopping"

Vs

"Jeff and I went shopping"

If you can take Jeff out and it sounds right then it's grammatically correct. For example you wouldn't say "me went shopping".

"That looks fake to Jeff and me"

"That looks fake to Jeff and I"

In that case you wouldn't say "that looks fake to I".

I never understood this until a technical writer I worked with made it so plain one day.

Edit: formatting

This could be ideal! Thanks.

I made the tortillas with Maseca corn flour, salt, sugar, water and canola oil.

A few years ago I learned that letting the dough ball rest for 20 minutes before pressing helps a lot.

Braised Pork (garlic, thyme, oregano, cumin, espresso powder, paprika, pineapple juice, cane sugar, seasoning)

Slaw (parboiled cabbage, shredded carrots, jalepeno, white vinegar, white wine vinegar, water, salt, Aleppo pepper)

Pico de Gallo (tomato, onion, cilantro, olive oil, lemon juice, cane sugar, salt)

Edit: attempt at better formatting

You're making scalloped potatoes.

Can you not see the irrationality in trying to connect your preparation to this preparation?

It's just as irrational to say that I made scalloped-potatoes style and ended up with this hassle back. I mean, come on.

To get a more consistently cooked product, I think the geometry of the surface would need to change or we would need to use a cooking device that could deliver a different amounts of heat energy to different points.

I'm sorry but there is nothing hasselback-style about scalloped potatoes.

You are making scalloped potatoes.

This would be like saying that you make your pizza spaghetti-style but then you just make pizza.

Physics prevents this from being cooked anything other than inconsistently.

As the fins rise and spread out, the amount of moisture that can dissipate can be plotted on a curve with the bottom of the potato always representing the least amount of moisture dissipation, and the outer part at the top always having the most.

And it gets more complicated because as the potato curves on each axis it becomes thinner on the edges so there's a gradient in moisture dissipation there too.

In a practical sense this means that every X, Y, Z point on this potato is cooked different. Some points will be perfect but by definition it means other points will not and cannot be perfect. And other points must be awful.

There is a fundamental flaw in this design, which changing the temperature or cooking duration cannot solve.

Edit, I had to remove this comment and stop commenting because I'm getting too wound up about cooking lol