[-] canthidium 2 points 4 hours ago

I usually end up using mushrooms for umami with beef stew type dishes and tomato sauces, but I'm going to try anchovies next time. Thanks!

[-] canthidium 3 points 4 hours ago

Yeah, I use MSG and soy sauce in almost everything, but I cook a lot of Asian foods. I didn't even think about anchovy paste. That's something I keep forgetting to do with tomato paste as well instead of buying cans. But I don't really make a lot of tomato based stuff, and when I do I use homegrown tomatoes. Mushrooms I use a lot as well. Thanks for the tip!

submitted 5 hours ago* (last edited 5 hours ago) by canthidium to c/cooking

I'm Korean and grew up eating anchovies in a variety of Korean dishes. Usually tiny ones that are stir fried with seasonings, or dried and salted ones. I use fish sauce, made from anchovies, pretty often in dishes, but I've never really tried making anything with the bigger, sardine style ones. I've been meaning to put some in pasta sauce. I've read they just dissolve as it simmers and adds good flavor. If you cook with anchovies, what are your favorite ways to use them?

[-] canthidium 1 points 6 hours ago

Hopefully it's 90 minutes of Slipknot climbing things.

[-] canthidium 4 points 10 hours ago

Did you have an aneurysm while typing this comment?

[-] canthidium 6 points 11 hours ago

Thank you for putting in the work and taking care of your community!

submitted 15 hours ago by canthidium to c/movies
[-] canthidium 7 points 1 day ago

"Broke into the wrong gul dern recroom, you big jerk"

I can't unhear the silly USA network censoring after having watched so many times.

[-] canthidium 6 points 1 day ago


submitted 1 day ago by canthidium to c/movies

I'm loving all these old school racing movies we're getting lately. Finally, one focused on rally racing.

[-] canthidium 2 points 1 day ago

Awesome! They have great chemistry and I love that they don't always agree on movies. Gives a good variety of opinions. Jeff Cannata also does a podcast called DLC, as well as a interesting science podcast called We Have Concerns, if you're into those at all.

submitted 1 day ago by canthidium to c/cooking


For the chicken & marinade:

12 ounces boneless skinless chicken breast (sliced into ¼-inch/0.6cm thick slices)
3 tablespoons water
1 tablespoon oyster sauce
1 teaspoon Shaoxing wine (or dry sherry)
1 teaspoon vegetable oil
2 teaspoons cornstarch

For the sauce:

1/2 cup low sodium chicken stock
1/4 teaspoon granulated sugar (or brown sugar)
1 1/2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 1/2 tablespoons oyster sauce
1/2 teaspoon toasted sesame oil
1/8 teaspoon white pepper

For the rest of the dish:

3 tablespoons vegetable oil
2 cloves garlic (chopped)
4 white button mushrooms (or baby bella mushrooms, sliced)
1/2 small carrot (thinly sliced)
2/3 cup celery (thinly sliced)
6 ounces bok choy (cut into ¾ x 2-inch / 2x5cm pieces)
1 tablespoon Shaoxing wine
3/4 cup mung bean sprouts
1 cup snow peas
1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)


Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.
In a small bowl, mix together all the sauce ingredients, and set aside.
Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.
Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)
Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.
Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.
Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok. 
When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!
submitted 2 days ago by canthidium to c/movies
submitted 3 days ago by canthidium to c/movies
submitted 3 days ago by canthidium to c/movies
[-] canthidium 5 points 3 days ago

Nice, someone commented veteran pricing that's $20 a year, which I qualify for, so definitely going to try it out. Thanks!

[-] canthidium 9 points 3 days ago

Oh wow, thanks for this! I'm a veteran and $20 a year is awesome! I do the same, mostly just making things around the house. I don't really upload them though, because most things I make are super custom to my needs.

[-] canthidium 7 points 3 days ago

I thought they got rid of that tier. Might have to try it out if it's still available.

[-] canthidium 8 points 3 days ago

Very true, and the reason I went with Fusion in the first place. It's easy to pick up while still being fully featured.

submitted 3 days ago* (last edited 3 days ago) by canthidium to c/3dprinting

Got this email from Autodesk that Fusion is increasing their annual price by a huge amount. I subbed for 1 year a couple years ago for I think $380. Then I was able to get an educational sub after that. Fusion is still the cheapest CAD software out there, not including the free stuff like FreeCAD, but still, this price increase is massive.

It should be noted that it's still free to use for personal use minus the extra features.

submitted 4 days ago by canthidium to c/cooking
submitted 5 days ago by canthidium to c/movies
This thread is for discussing what you are watching/watched recently.  Let us know what you've seen recently whether it's old or new, good or bad, or anything in between.  Obviously, movies are preferred, but feel free to post whatever you've been watching.  Expect spoilers.
submitted 6 days ago by canthidium to c/movies
Dec 1st, 2023 1hr 44m 7.7 72% 51


A grieving father enacts his long-awaited revenge against a ruthless gang on Christmas Eve.


John Woo


Robert Archer Lynn
Joel Kinnaman ... Godlock
Catalina Sandino Moreno ... Saya
Kid Cudi ... Vassell
Harold Torres ... Playa
Vinny O'Brien ... Anthony Barello Esq.
Yoko Hamamura ... Ruiz
Anthony Giulietti ... Kid
John Pollack ... DoubleGodlock
submitted 6 days ago by canthidium to c/movies
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