Oh yeah I just so often target all the way as opposed to anything else that you got me thinking what I could home game a tray of a different kind of burgers down to.
Now you got me thinking. What would a $15 burger be to you? I’d say a big, high quality bun, 1/3lb or so patty, mayonnaise, mustard, lettuce, tomato, grilled onion, avocado, bacon.
I bet I could get ingredients for that under $2.50 certainly under $3 for a 20 count.
I’m not dismissing what you like. I just used a very common definition of burger for the question of “how many burgers can you make for $25.”
The food has changed a lot in the last few decades. The McDonald’s quarter pounder used to be advertised as a big burger. That’s just four ounces!
Restaurants may not actually sell you a $25 burger, but the $15 burger is made possible because you get a minuscule amount of the expensive ingredient and they can turn the leftover avocado or bleu into guac or Cesar salad and sell that to you as well.
I can’t recommend moving to multiple smaller patties as opposed to one big one enough though. You get more flavor that way, they cook faster and there’s a very convenient place to put more cheese.
I like my burgers that size. With the meat hand mixed, salted and peppered etc it adds a lot of flavor to the rest of the thing without being overwhelming. Double or triple will get you more meat without sacrificing crust or cook time. That is of course, more burgers on your sandwitch.
I thought a buck fifty was high for buns, but not everyone has a bakery thrift so I went by Walmart’s generic price for gv brand buns. You should not sleep on the Walmart bakery if there is one near you, they have ~$1 unsliced loaves.
Adjusting for tax is easy. Just multiply by your grocery tax rate like *1.08 or whatever.
The person said hamburgers and if you order a hamburger you don’t get cheese. At this volume though it almost makes sense to put the kraft singles back on the shelf and use half slices of velveeta. Much cheaper and tbh on a generic burger perfectly tasty and very photogenic.
All the way is not “barely any toppings”. Pickles, lettuce, tomato, onion, mayo and mustard is a good burger!
I got half a mind to cook burgers tonight and double check my math but my wife would be pissed. 😡 Why are there two dozen fully assembled cheeseburgers on a half sheet in the fridge! 🤷 To test my abilities, also we need to buy more velveeta to make broccoli cheese soup so girls night is cancelled.
Don’t forget that you gotta pay the mortgage and bills to have a roof over your head and the lights on too. You don’t wanna be eating your burgers outside in the dark.
Let’s see… quarter pound patties are a little on the big end so assume 3oz patties, that’s 3.75 lbs of beef which is also about what 80/20 costs per pound on sale here. So a little over 14$ for the beef, buns are a buck fifty or so for an eight pack, you need three to make twenty burgers so that’s about 4.50$ more. Now you gotta put lettuce tomato pickle and onion on your twenty burgers that’s about a quarter head of lettuce, so a buck there, two or three cheap slicer tomatoes there’s two dollars, honestly fifty cents worth of pickles if you put four on each one and probably one onion is overkill so let’s round up to a whole dollar there.
Tbh excluding the condiments a dollar twenty five or so for a burger made at home is about right. If you wanted to go overboard the probably 1/8 jar of mayo and 1/4 squirt bottle of mustard is a buck or two. Now you’re a few bucks over but it’s an all the way burger not some knuckleheads “whatever I had in the fridge” concoction.
I used the sale price of ground beef because it’s the most expensive thing and if you’re cooking at home the most expensive component of a meal being on sale is what prompts you to make it.
I would recommend against doing that to begin with since plug in kitchen appliances especially need to respond in a safe way to shorts and even the basic barrier to entry that some weird screw presents is enough to make a person who might inadvertently kill themselves or someone else slow their roll.
But you can for a very low price acquire the tools to allow you to open many objects.
A handful of barley, rice or oats is a nice addition at the end of a soup. Leafy greensike spinach all chopped up are good at the end too. You wanna stop cooking them when they look more green.
You want a variety of vegetables in your food. Carrots, celery, turnips and all kinds of onions will make the food taste better and nourish you longer.
Here’s how to make soup, broken up into steps that can be done on different days:
Step 1: cook off your chicken. Take cheap cuts like skin on bone in leg quarters and bake them until they’re almost done. In the us you can get big bag for ~.50 cents a pound. When they’re almost cooked, pull em out of the oven and put them in the fridge for later.
Step 2: make stock. Sometime later, debone and remove the skin from your cooked chicken. Save the bones and skin. Take all the vegetables you’re gonna put in the soup and prepare them completely, peeling and slicing onions, carrots etc and slicing ends off celery. Save all that stuff except for potato and turnip parts. Those can go in compost or trash.
It’s easiest if you have an electric pressure cooker like an instant pot for this, but you can do it longer on stovetop if you need. Boil all the vegetable stuff and chicken bones and skin for about an hour and a half in the instant pot or stovetop. If you use the pressure cooker you’ll have rich flavorful broth, if you do stovetop you may need to wait longer for it to get good.
Strain everything out and save the stock.
Step 3: make soup. Start with a roux by melting butter then adding an equal amount of flour and whisking it together. Let it cook while you keep it whisking till it’s as brown as you like and then add your vegetables for a few minutes then stock and chicken. Salt, pepper and herbs can be added at this point and once everything is cooked you can put the handful of grains and chopped up greens in.
E: the above is perfectly fine and you will be happy with it, but if you have the time and pots&pans, you can: sear your chunks of chicken and carrots/onions and garlic to get more flavors, add the peel from ginger root to your stock for a Chinese restaurant taste, simmer your already strained stock in a pot and skim off the foam, skim and save the fat off the top for frying eggs or anything else in, add mushrooms before anything else because they take forever to cook, use bay leaves and even when you fill up every Tupperware in the whole house to store it all leave those things in they’ll keep adding flavor!
Pleco is the dictionary app I use. It does a good job translating phrases I type in and supports a variety of input methods. It has traditional Chinese characters as an option and offers the zhuyin(bopomofo) display as an option too.
I just booted up my copy and to remediate what I’m going out on a limb and assuming is the problem, you’d want to run level 3.
It reads and rewrites every block on the device which, if your slow ssd operations on boot are due to the ssd controller having to try to read a block a bunch of times in order to actually get the contents of the block and pass it down the bus, will speed up the ssd operations that reference frequently read blocks. Like the ones used during the decryption and boot process.
That wiki article is incredibly out of date. The reference for only using level 1 or 2 is from 2013.
E: also I like 4 because ssd endurance is not a big deal and ssds lowkey suck and need to be tested before I use em.
It’s sorted by length because you invoked the blame flag. The blame flag lists the output by start time.
Systemd is multithreaded so it’s not like all this stuff happens in sequence. If that were the case you’d have a computer that takes five minutes to boot.
The tpm is the thing that takes the longest because it has to check a bunch of shit. You can’t do anything about the tpm because you’re using it for encryption and measured boot.
You’re also looking at the wrong thing. Look at all the 3s sections where the system is fiddle fucking around with the ssd. Run spinrite lvl3 or 4 so all those sectors the ssd has to try to read 69000 times get rewritten and see if that doesn’t speed things up.
Yank the stem. Loosen the bolt up then hit it with a hammer so it goes back down and pull the stem out.
The nerve gas report used to justify the invasion of Iraq was ripped from a scene in the Nicholas cage/sean Connery movie The Rock.
Oh yeah I just so often target all the way as opposed to anything else that you got me thinking what I could home game a tray of a different kind of burgers down to.
Idk what any of that stuff’s about. People are weird.
Now you got me thinking. What would a $15 burger be to you? I’d say a big, high quality bun, 1/3lb or so patty, mayonnaise, mustard, lettuce, tomato, grilled onion, avocado, bacon.
I bet I could get ingredients for that under $2.50 certainly under $3 for a 20 count.
I’m not dismissing what you like. I just used a very common definition of burger for the question of “how many burgers can you make for $25.”
The food has changed a lot in the last few decades. The McDonald’s quarter pounder used to be advertised as a big burger. That’s just four ounces!
Restaurants may not actually sell you a $25 burger, but the $15 burger is made possible because you get a minuscule amount of the expensive ingredient and they can turn the leftover avocado or bleu into guac or Cesar salad and sell that to you as well.
I can’t recommend moving to multiple smaller patties as opposed to one big one enough though. You get more flavor that way, they cook faster and there’s a very convenient place to put more cheese.
I like my burgers that size. With the meat hand mixed, salted and peppered etc it adds a lot of flavor to the rest of the thing without being overwhelming. Double or triple will get you more meat without sacrificing crust or cook time. That is of course, more burgers on your sandwitch.
I thought a buck fifty was high for buns, but not everyone has a bakery thrift so I went by Walmart’s generic price for gv brand buns. You should not sleep on the Walmart bakery if there is one near you, they have ~$1 unsliced loaves.
Adjusting for tax is easy. Just multiply by your grocery tax rate like *1.08 or whatever.
The person said hamburgers and if you order a hamburger you don’t get cheese. At this volume though it almost makes sense to put the kraft singles back on the shelf and use half slices of velveeta. Much cheaper and tbh on a generic burger perfectly tasty and very photogenic.
All the way is not “barely any toppings”. Pickles, lettuce, tomato, onion, mayo and mustard is a good burger!
I got half a mind to cook burgers tonight and double check my math but my wife would be pissed. 😡 Why are there two dozen fully assembled cheeseburgers on a half sheet in the fridge! 🤷 To test my abilities, also we need to buy more velveeta to make broccoli cheese soup so girls night is cancelled.
Oh yeah, better factor in you parents entire lifetime earnings because without them you wouldn’t be able to be there eating that burger!
Don’t forget that you gotta pay the mortgage and bills to have a roof over your head and the lights on too. You don’t wanna be eating your burgers outside in the dark.
Let’s see… quarter pound patties are a little on the big end so assume 3oz patties, that’s 3.75 lbs of beef which is also about what 80/20 costs per pound on sale here. So a little over 14$ for the beef, buns are a buck fifty or so for an eight pack, you need three to make twenty burgers so that’s about 4.50$ more. Now you gotta put lettuce tomato pickle and onion on your twenty burgers that’s about a quarter head of lettuce, so a buck there, two or three cheap slicer tomatoes there’s two dollars, honestly fifty cents worth of pickles if you put four on each one and probably one onion is overkill so let’s round up to a whole dollar there.
Tbh excluding the condiments a dollar twenty five or so for a burger made at home is about right. If you wanted to go overboard the probably 1/8 jar of mayo and 1/4 squirt bottle of mustard is a buck or two. Now you’re a few bucks over but it’s an all the way burger not some knuckleheads “whatever I had in the fridge” concoction.
I used the sale price of ground beef because it’s the most expensive thing and if you’re cooking at home the most expensive component of a meal being on sale is what prompts you to make it.
Short bed counts as a compact
Yeah, it’s more of a personal preference thing.
I would recommend against doing that to begin with since plug in kitchen appliances especially need to respond in a safe way to shorts and even the basic barrier to entry that some weird screw presents is enough to make a person who might inadvertently kill themselves or someone else slow their roll.
But you can for a very low price acquire the tools to allow you to open many objects.
If it bothers you, buy a thread gauge and replace the triangle head with something you like better.
A handful of barley, rice or oats is a nice addition at the end of a soup. Leafy greensike spinach all chopped up are good at the end too. You wanna stop cooking them when they look more green.
You want a variety of vegetables in your food. Carrots, celery, turnips and all kinds of onions will make the food taste better and nourish you longer.
Here’s how to make soup, broken up into steps that can be done on different days:
Step 1: cook off your chicken. Take cheap cuts like skin on bone in leg quarters and bake them until they’re almost done. In the us you can get big bag for ~.50 cents a pound. When they’re almost cooked, pull em out of the oven and put them in the fridge for later.
Step 2: make stock. Sometime later, debone and remove the skin from your cooked chicken. Save the bones and skin. Take all the vegetables you’re gonna put in the soup and prepare them completely, peeling and slicing onions, carrots etc and slicing ends off celery. Save all that stuff except for potato and turnip parts. Those can go in compost or trash.
It’s easiest if you have an electric pressure cooker like an instant pot for this, but you can do it longer on stovetop if you need. Boil all the vegetable stuff and chicken bones and skin for about an hour and a half in the instant pot or stovetop. If you use the pressure cooker you’ll have rich flavorful broth, if you do stovetop you may need to wait longer for it to get good.
Strain everything out and save the stock.
Step 3: make soup. Start with a roux by melting butter then adding an equal amount of flour and whisking it together. Let it cook while you keep it whisking till it’s as brown as you like and then add your vegetables for a few minutes then stock and chicken. Salt, pepper and herbs can be added at this point and once everything is cooked you can put the handful of grains and chopped up greens in.
E: the above is perfectly fine and you will be happy with it, but if you have the time and pots&pans, you can: sear your chunks of chicken and carrots/onions and garlic to get more flavors, add the peel from ginger root to your stock for a Chinese restaurant taste, simmer your already strained stock in a pot and skim off the foam, skim and save the fat off the top for frying eggs or anything else in, add mushrooms before anything else because they take forever to cook, use bay leaves and even when you fill up every Tupperware in the whole house to store it all leave those things in they’ll keep adding flavor!
Post observed.
You don’t need to redact your rap sheet, it’s public.
Pleco is the dictionary app I use. It does a good job translating phrases I type in and supports a variety of input methods. It has traditional Chinese characters as an option and offers the zhuyin(bopomofo) display as an option too.
I just booted up my copy and to remediate what I’m going out on a limb and assuming is the problem, you’d want to run level 3.
It reads and rewrites every block on the device which, if your slow ssd operations on boot are due to the ssd controller having to try to read a block a bunch of times in order to actually get the contents of the block and pass it down the bus, will speed up the ssd operations that reference frequently read blocks. Like the ones used during the decryption and boot process.
That wiki article is incredibly out of date. The reference for only using level 1 or 2 is from 2013.
E: also I like 4 because ssd endurance is not a big deal and ssds lowkey suck and need to be tested before I use em.
It’s sorted by length because you invoked the blame flag. The blame flag lists the output by start time.
Systemd is multithreaded so it’s not like all this stuff happens in sequence. If that were the case you’d have a computer that takes five minutes to boot.
The tpm is the thing that takes the longest because it has to check a bunch of shit. You can’t do anything about the tpm because you’re using it for encryption and measured boot.
You’re also looking at the wrong thing. Look at all the 3s sections where the system is fiddle fucking around with the ssd. Run spinrite lvl3 or 4 so all those sectors the ssd has to try to read 69000 times get rewritten and see if that doesn’t speed things up.
E: spinrite lvl3
No.