10+ Simple Hacks That Can Seriously Improve Your Life

We’ve all had those mundane, everyday problems that sometimes get referred to as “first world problems.” You know, things like not being able to get ice cubes into your favorite water bottle or someone stealing a nonfat yogurt you were saving as a treat from the break room. Monsters!

But what if there were a few easy things you can do to eliminate the unnecessary stress in your life? These simple life hacks could make everything so much easier…

1. Why didn’t I think of that in college?

Photo Credit: Bored Panda

2. For the absolutely paranoid life-hackers.

Photo Credit: Bored Panda

3. Say good-bye to that pesky stem!

Photo Credit: Bored Panda

4. Never lose another chip to staleness!

Photo Credit: Bored Panda

5. You’ll never smash another finger.

Photo Credit: Bored Panda

6. The lunch stealer won’t even think about taking your sandwich again.

Photo Credit: Bored Panda

7. A game changer for the tailgate party!

Photo Credit: Bored Panda

8. There is a future for the CD holder. #Upcycle

Photo Credit: Bored Panda

9. Hate throwing away toilet paper rolls? Keep them to start a garden.

Photo Credit: Bored Panda

10.  A great way to keep the tooshie warm year round.

Photo Credit: Bored Panda

11. Never have another watered-down glass of wine.

Photo Credit: Bored Panda

12. Don’t trash your favorite jeans for a faulty zipper.

Photo Credit: Bored Panda

13. Genius!

Photo Credit: Bored Panda

14. Super smart way to keep your drink cool.

Photo Credit: Bored Panda

15. Keep a bag of Doritos in your survival kit!

Photo Credit: Bored Panda

Hope these help!

The post 10+ Simple Hacks That Can Seriously Improve Your Life appeared first on UberFacts.

Behold the “Avozilla:” a Giant Avocado That’ll Make Millennials Go Berserk

The world’s recent obsession with avocados, possibly fueled by the millennial love for avocado toast, might have you thinking they’re a newcomer to the culinary scene, but they’ve actually been around for a long, long time. Avocados are heart-healthy, jam-packed with nutrients, and they pretty much go great with anything.

Basically, the only thing that could make an avocado better is if it were bigger, smoother, or more easily spreadable.

If only…

Photo Credit: Wikimedia Commons

But, hang on. Agriculture heard our wails and has acted benevolently. Giant avocados – called “avozillas” – actually do exist. According to The Guardian Australia, a farm in Queensland is cultivating enormous avocados “as big as your head.” They are, in fact, about four times larger than a normal avocado.

Photo Credit: Peaches Fresh Food

Holy guacamole.

A company in South Africa owns the rights to the variety, which was produced via cross-breeding. Anyone interested in growing their own avozillas must pay to obtain permission and then pay royalties. Currently one farmer in Australia has the lock on a few hundred trees, so the giant fruit (it’s a fruit) is available in a few cities there. They have also exported them to England.

What’s keeping the avozilla from taking over? Ian Groves, the first to have grown them on his Australian farm, believes they may be too niche.

He also told The Guardian, “There is a nursery we buy different trees off, and when we were planting a bunch of avocados 10 years ago, they gave us one as a trial. And after about four or five years, we tried a few of the fruit and thought we’d give them a go. So we planted a small block of about just under 400 trees. They’re coming up to about four years and this is their first production.”

Clearly it takes some forethought to get from idea to table.

Avozillas may not be available everywhere guac fans are, but that hasn’t stopped the internet from falling head over pit for them.

Photo Credit: Instagram

The avozilla’s majesty is inspiring.

Photo Credit: Twitter

And brunch is served.

Photo Credit: Instagram

So, how about it, California and Mexico? Let’s have some avozillas!

We’ll wait.

The post Behold the “Avozilla:” a Giant Avocado That’ll Make Millennials Go Berserk appeared first on UberFacts.

There’s A Reason Some People Stay Skinny Despite Eating Like a Horse

Everybody always has that one friend – you know, the one who can take down a whole pizza and some beer all by themselves, then turn around and ask for dessert… all while maintaining their seemingly impossibly svelte physique. Oh, and they don’t work out either. Nope, they just go around eating whatever they like with no consequences at all. No pounds piling on, no ours of atonement at the gym. Must be nice.

Well, you’ll be interested in the results of this study, which claims to have the answers…though they’re probably not going to make you feel any better.

Basically, your body type depends on the genes you were born with far more than on any diet or exercise routine you employ as an adult.

Photo Credit: Pixabay

The new research aimed to pinpoint the genetic architecture of skinniness and severe obesity, and their findings, published in PLOS Genetics, could help explain why some people find staying thin easy while others have the opposite experience.

That is not to say that environmental factors like high-calorie diets or sedentary lifestyles don’t play any role, but obesity, as many people have realized, is more complex than eating too much fast food.

The study leader, Professor Sadaf Farooqi, issued this statement:

“This research shows for the first time that healthy thin people are generally thin because they have a lower burden of genes that increase a person’s chances of being overweight and not because they are morally superior, as some people like to suggest. It’s easy to rush to judgement and criticize people for their weight, but the science shows that things are far more complex. We have far less control over our weight than we might wish to think.”

Photo Credit: Pixabay

No one tell the billion-dollar diet industry that they’re bunk.

Or wait. Maybe we should.

This study included the DNA of around 14,000 people – 1622 thin people, 1985 obese people, and 10433 people with average body mass, and identified the genes linked to slimmer people. Adds researcher Dr. Ines Barroso,

“As anticipated, we found that obese people had a higher genetic risk score than normal weight people, which contributes to their risk of being overweight. The genetic dice are loaded against them.”

The research supports previous studies, which have suggested that though a number of variables dictate weight gain (or loss), your natural metabolism has a lot to do with how you look.

Photo Credit: Pixabay

With obesity posing a huge health risk, particularly in Western countries like the US and the UK, these researchers hope their findings will help doctors and laypeople alike gain a more attenuated understanding of what causes it – and how we can adjust our weight-loss strategies accordingly.

The study might also lead to different approaches in the future, as our science continues to advance. Professor Farooqi suggests,

“If we can find the genes that prevent them from putting on weight, we may be able to target those genes to find new weight loss strategies and help people who do not have this advantage.”

Which is to say, you might be able to find a diet and exercise routine that compliment your genetic makeup, therefore not applying unrealistic standards and goals in each specific case.

We can dream, anyway.

The post There’s A Reason Some People Stay Skinny Despite Eating Like a Horse appeared first on UberFacts.

Pineapples Were Once So Expensive, People Rented Them by the Hour

Pineapples are available almost year-round in most grocery stores across the United States these days, but it wasn’t always this way. Pineapples actually have quite a long and storied history. They weren’t always as readily available as they are today, and much like anything that’s simultaneously desirable and scarce, they quickly became a symbol of wealth and status.

Between the 16th and 18th century in Europe, pineapples were actually so rare that they were put on display like fine works of art. It’s hard to estimate how much a single, whole pineapple would have cost in today’s money, guesses range between $5k-$10k – definitely not chump change for something that would eventually rot. So, why was it that valuable?

Photo Credit: Wikipedia

The pineapple is indigenous to South America, which is where Europeans first encountered it. The European royals loved the fruit for its natural sweetness, but having them imported was hit-or-miss. Only the fastest ships (and ideal weather conditions) would deliver the fruit while still edible, while finding a way to grow it back home turned out to be an expensive – and not at all simple – endeavor.

We don’t know who, exactly, was responsible for first growing a pineapple in a non-tropical climate, but the consensus is that it happened in Holland in the late 1600s. The Dutch West India Company had a stranglehold on Caribbean trade that allowed them to import pineapple plants to experiment on, which almost certainly led to them being the first ones to crack the growing-tropical-fruit-in-the-cold problem.

Photo Credit: Pixabay

In fact, Dutch cloth merchant Pieter de la Court invented the hotroom – spaces kept warm and humid – to try and accomplish the task. His design worked, though issues with ventilation, the release of hot fumes, and the stability of soil and air temperatures all presented constant and evolving challenges.

England wanted pineapples, too, and so sent men to Holland in search of the secret to putting the tropical fruit on royal tables on a much more regular basis. It would be many years, however, before a pineapple was grown on English soil – and when it was (around 1715), it was a Dutchman named Henry Telende who accomplished the feat.

His method, which involved a hothouse, special soil, pits lined with pebbles, manure, and tanners bark, was a delicate balance even in the best of times, but once he got it down to a science, more English were able to afford the fruits. But even though pineapples became more available, many nobles still declined to eat something they were spending so much cash on. Instead of serving the fruit to guests, they would display the pineapples around their homes.

For lesser nobles and regular rich people (as opposed to filthy rich people), it became fashionable to rent a pineapple just for a party, then pass it around to others having parties before returning the fruit to the person who could actually afford to eat it (if they so chose).

Photo Credit: Wikipedia

The fact that refined sugar was also a rare and expensive commodity only added to the allure of actually eating the fruit. Charles II was said to love pineapple – both because of its sweetness and partly because he thought the fruit looked to be wearing a tiny crown (he referred to it as “King-pine”).

People remained obsessed with the pineapple well into the colonial period, and you’ll see it carved into any number of wooden and stone pieces in both the old and new world. The fruit remained a symbol of wealth, and eventually morphed into a symbol of hospitality as well.

Fun fact: this is why you’ll still find pineapple designs on bedposts, gateposts, bath towels, and other items often left out for guests.

Fun fact #2: in colonial times, serving a pineapple upside-down cake would be a subtle way of suggesting your guests were overstaying their welcome and should make plans to depart.

The post Pineapples Were Once So Expensive, People Rented Them by the Hour appeared first on UberFacts.

Waiters Dish Out the Most Ridiculous Customer Requests They’ve Ever Received

Being a server in a restaurant is pretty much the worst job ever, mostly because of the customers. Sure, most of them are fine, but inevitably there are always some that try to make all these extra demands and get really rude about it.

In this AskReddit article, servers revealed the most ridiculous requests they’ve ever received from customers. Maybe they’ll be like cautionary tales to help keep you on your best behavior at restaurants?

1. At least you made some money

“Working as a server (17ish) had a drunk lady ask to give her a ride home. I finished up closing out my section and gave her a ride because I knew the area pretty well. She was really nice and everything, but had a couple drinks too many and her friends had already left a little earlier and she was too embarrassed to make a scene or call someone. She gave me $50 and I was stoked.”

2. Dry steak, please

“I haven’t waited tables in about 10 years now but I’ll never forget the guy who asked for his steak “dry.” When I pressed him for what he wanted explicitly he explained that he wanted “no juice” to come out when he was eating it. I told him it would take about 30 minutes to cook his steak that done, he said that was fine and off I went.

Our steaks were pretty miserable portions in the first place, and the cut he ordered was the smallest one on the menu, so when I returned with his tiny little 6 oz flat iron that had been absolutely desiccated on the grill he looked understandably disappointed. He took a few bites of it and decided “it wasn’t very good,” which was underselling how bad it looked and almost certainly how bad it tasted.”

3. The regular

“I had a regular at my bar who spoke with a thick Southern accent, always wore an Alabama Crimson Tide shirt or some variant, would only drink beers from the South (Naked Pig Pale being his go to) which I kept in stock just for him, and would sit at the bar, bet the horse races, regale us with tales from his youth, get a little too drunk and leave to take care of his mother. He was there every single day except Thursdays. He demanded we keep Alabama beer in stock and always wanted replays of old Crimson Tide games on TV. It got to the point i started downloading them into a drive and playing them for him, since espn U is only good for so much.We all thought he was crazy but he was nice enough.

This went on for an entire year. Our entire staff knew him and he was pretty well liked. We had to ask him to leave once or twice because he decided to impress someone or would win a couple races and start drinking scotch and get a little out of hand, but he was generally really polite and respectful.

One day he just stopped coming in. One of the older ladies who worked at the track had his phone number, since she had the habit of saving him race books for the tracks he liked, so she called him a few times. Nothing.

About a month later the Police showed up to ask some people at the bar about him, if they might know where he is. We all told them what we knew but apparently not a word of it was true. His name wasn’t Scott, he wasn’t from the South and his mother had been dead for quite a while. Turns out he had seduced an older, southern lady with his charms and wiles, created an entire life with her for her money (supposedly), then disappeared with the money and the lady turned up dead. Police said it was from natural causes but the timing was so odd they still needed to find him to question him.

He came back in for a single drink about 4 months later and he left an envelope for our 3 bartenders he liked and the lady who held racing books for him. $1500 in each. I served him and asked my manager at the time what she thought I should do. She asked if I felt uncomfortable; I said no and since cops aren’t great for business at a horse track we just decided to leave it be. I walked back out and he had left, leaving a simply written “thanks for being a friend” on a napkin with $704.50 in cash under it. The $4.50 was for the beer; and my rent, as he had asked about many months before in a random conversation, was $700 at the time. Dunno if he remembered or if it was just a coincidence.

He was gone and I never saw him again, and his phone number is now out of service. I think about him a couple times a week at least.”

4. Ridiculous delivery order

“I used to work in a sub shop that had delivery. A woman called asking if the driver could pick her up a pack of cigarettes and baby formula when he was bringing her her food… this woman kept claiming she knew the owner (who was not present at the restaurant) and that he told her beforehand that it could be done.

It was busy and I didn’t have time to fight with her so I asked the delivery driver if he could do that for her and he did. Not really a big deal I guess, just a little ridiculous to ask a delivery driver.

Also – asked the owner if he knew the woman… he does not know her personally but just knows her from being a crazy customer who orders frequently.”

5. Wine experts

“I worked in a wine store in a dying shopping mall owned by a local winery We had this ‘wine club’ program and I’m pretty sure this couple were the only active members.

But the level of entitlement these people had was something else. We’d offer samples of a few of different types – usually a Pinot Grigio or a Chardonnay, a merlot, and maybe a riesling or a fruit wine or something that was mass produced and inexpensive.

These people would come in and start ordering me around, would start demanding samples of this Cabernet Sauvignon that cost $80 a bottle (which we never sampled for obvious reasons). The guy would drink the strawberry wine and start critiquing it like he’s a sommelier or something. Once a quarter the winery sent out coupons to its members where if you bought one bottle, you got another one half price – the woman always tried to buy a $15 bottle then get the $80 bottle for half price. It became this quarterly fight she’d try to pick.

They’d always try to pull this right at closing time, too, which is really when I lost patience for it.”

6. The best chicken ever

“Not a server, but I used to be a line cook. I once had a server come back to my saute station and tell me she was about to ring in a chicken dish and the guy specifically wanted it just overcooked to oblivion. I cooked it like I normally would, then I microwaved it for three full minutes, then I held it in tongs and burned the crap out of it directly on the burner flame. I was totally ok with getting reprimanded for overdoing by a mile.

She came back to me a while later and told me that the guy insisted that she thank me because it was the best piece of chicken he’d ever eaten. It was basically the food equivalent of finding out that some guys like to hire women to step on them in high heels. I was absolutely blown away.”

7. What is this charge?

“Table of two. They both ordered the same thing.

Lady A wanted to add a salad. Sure, it will cost extra though. She said that was fine. Lady B then decided that she also wanted a salad.

At the end lady B wanted to know why she was being charged for a salad. Only lady A was told that salads cost extra.”

8. I’m allergic

“I used to work at an Italian restaurant similar to Olive Garden. I had a lady once order a Penne With Chicken and Broccoli… a tasty dish to be sure, but the lady requested that we make it with spaghetti pasta instead of penne because she “is allergic to penne”.

Not sure how exactly you’re allergic to a specific shape of pasta… we’d gladly do the substitute even if she wasn’t allergic.”

9. Coupla quirks

“I was a bartender, but I certainly had my share of ridiculous requests.

– The weirdest was a woman who would come in on her lunch break from the Sprint store nearby and would drink a lemon drop martini before heading back to work. This was a fancy bar and it was a $12 drink. She’d give me an extra $5 to swirl my finger around in the drink before she drank it. It was definitely a weird sex thing.

– One time I had a lady ask for a blueberry mojito made with tequila instead of rum. All other ingredients to remain the same. So this was a mint, lime, blueberry, sugar, and tequila drink. It’s the single most vile cocktail I’ve ever made. She absolutely loved it and tipped me $20 for the drink. As above, it was only a $12 drink.

– We had one regular who was a horrible gross old man. He would constantly request to be changed into the section of a particular waitress (who hated him) so he could make sexual comments to her. I would never honor these requests (fuck you, gross old dude) but my manager also wouldn’t let me kick him out (fuck you, shitty manager). One day he offered to pay me three cents to change tables. Three. Cents. Uh, no.

– Had a former NFL lineman come in and order a, “steak, very rare.” “How rare would you like it?” I asked him. “Tell the cow about fire,” was he response. So yeah, he ordered a 16 oz. piece of raw meat. We briefly described what flames were to the plate after we set it on the table, and he thought that was hilarious.”

10. Enough with the kale, people

“When I waited tables, it was before the whole “Kale is a SUPERFOOD” thing, and I worked at an IHOP where they would put a sprig of kale on every plate as garnish. I didn’t even really know it was edible. I thought it was, you know, just a green thing to make the plates look fancy or whatever.

A man came in one day and ordered something that came with a side, and he asked if he could have kale. I was like… the garnish? Yes, the garnish. He just wanted a bunch of kale. I was really confused but put a bunch on the plate for him and it made him happy, so… there we go. He was years ahead of his time.”

11. Bay leaves

“Friend of mine went to Cheese Cake Factory and ordered a “coffee with bailey’s in it” for dessert. Took ages. Server comes back and confirms. More time goes by – the cook comes out and confirms.

Finally the waitress comes back with a cup of coffee with two bay leaves in it. I can only imagine how confused they were putting that one together.”

12. A classy couple

“It’s been a few years since I’ve worked in a restaurant…I had a couple that would come in regularly, be total assholes the whole time. He’s a trucker, she was a fucking lot lizard that he married. She would order a glass of ice (packed as full as I could get it), hot water and lemon..because she brought her own tea bags and would make her own fucking iced tea at the table.

They would order salad with crackers instead of croutons and soup with croutons instead of crackers. Depending on the food, things had to be on separate plates and very specific items added or left off. “Blonde” french fries. Well done grilled cheese. I loathe these people and I still see them around town.

Edited to add; I’m in Pennsylvania. I honestly had no idea croutons were common in soup in other countries/areas of the US. I guess that makes me sound bitchy instead of just an odd request. Whoops.”

13. No free beer

“Early 2000’s.

Working in an Italian restaurant, this one cat insists he needs lime juice for his meal. As we’re an Italian restaurant, we don’t have any on hand for our menu items, but the bar should have some. Thinking out loud I mention that the kitchen doesn’t have any, but the bar throws those into bottles of Corona, so I might be able to get some there.

Customer: Are you going to charge me for that?

Me: No, I think I can get a garnish for you.

So I come back with the lime and he looks confused.

Customer: Where’s the Corona?

Me: I’m sorry – you said you wanted the lime? Did you want to order a Corona as well?

Customer: Yeah I want one, you said you wouldn’t charge me.

Leading into a back-and-forth wherein he’s upset I didn’t bring him a free Corona with his free lime, because he misunderstood me.”

14. Livin’ that ranch life

“A Mom and young son (maybe 8?) came in to the restaurant I waited tables at for lunch. The Mom asked her son what he wanted to eat, and he replied with “ranch.”

I politely asked if he meant, like, a salad with ranch? Or French fries with a side of ranch?

The Mom looked at me, rolled her eyes in embarrassment, and clarified—he wanted a soup bowl full of ranch dressing…

I walked into the kitchen and discussed with my manager, because I had no idea how to enter that into our POS system. My manager and I came to the conclusion that we should charge her for an entire bottle of ranch, so she paid $10.99 for a soup bowl full of ranch dressing. (Yuck).”

15. No!

“> Oysters!

I explained we are a burger joint, no oysters. He takes off his coat, talks to his date, then stares at me for a second.

> Oysters!

I explain again, no oysters.

> Two dozen! Oysters!

After a third and fourth time where he barks an order at me, then acts all busy so he ‘can’t hear’ my response, I stop and stare at him. He asks again, I just stare, he asks again, I just stare. He finally makes eye contact with me. “Sir, we are a burger joint, no oysters.” He is finally forced to acknowledge me.

> So go get some!

We were in a casino, we were the only restaurant open at 2AM, he knew this but expected me to run around to some closed restaurant and grab raw shellfish them just happen to be hosting during closed hours.”

The post Waiters Dish Out the Most Ridiculous Customer Requests They’ve Ever Received appeared first on UberFacts.

One of the richest woman…

One of the richest woman in China was born in extreme poverty in a remote mountain village. She got her wealth by selling her chili sauce, lao gan ma, which she originally made for her noodle stand.

10+ Chefs Share Some of Their Favorite Recipes That You Can Make at Home

Do you like to cook, or are you the type of person who burns water? Well, who better to get some recipes and tips from than trained chefs, who are out there cooking yummy meals for us day in and day out?

In this AskReddit article, culinary professionals share some of their favorite recipes, most of which are easy enough for even the most inept home cook to get great results!

1. Wings

“Righto, you want some hot wings? Heres my EC Wings recipe, not for the faint of heart y’all. The EC – Existential Crisis – wing recipe is all about level of burn and interaction of different SHU levels in chilli tastes. Let’s get her rollin ey, cos this one will take at least a day to throw together.

Wings, part 1

Get yerself 4 wings – This recipe is for 4 of em so multiply ingredients if needs be – and chuck em in a sealable freezer bag SKIN ON. This ain’t about dietary concerns. Add about

80mls of Soy Sauce (Sweet Soy if you’re skipping the sauce step further down)
30mls of Red Wine Vinegar
60mls Lime Juice, fresh squeezed. None of that bottled shit.
2 cloves of Garlic (finely diced, or a heaped tablespoon of Garlic Paste)
a heaped Teaspoon of Carolina Reaper Paste. For the Reaper paste I recommend Chilli Factory’s one, although this can be substituted for whatever you want heat wise – Sometimes I’ll use a smokey Chipotle instead if I’m cooking for others who ain’t on my chilli level. Regardless: for this recipe, the hottest chilli yer using is for the Marinade.
Mix all that up in a Blender or in a bowl with a fork if you’re old fashioned like that, pour it into the bag with the chook and seal it. Give her a good shake for coverage and chuck it in the fridge overnight – absolute minimum of 12 hours to marinate.

The sauce:

Another overnighter, borrowed this recipe from online and tweaked it a bit. Not a necessary addition, but you’ll be robbing yourself if you don’t do it as well.

12 finely diced Birds Eye Chillies (Peri Peri)
One clove of Garlic
40ml White Vinegar
1/2 teaspoon of salt
Combine and let her sit in room temperature for 12 hours or overnight, longer the better IMO. Now, before cooking the chicken – as the sauce has gotta cool – drop the sauce mix into a small saucepan on medium heat. Add a teaspoon of Caster Sugar and stir through, bringing it to the boil. Then crank yer heat down and let it simmer till the chillies are soft. Pour out and let that cool, I usually chuck mine in e freezer for 30 mins then fridge it. Once cooled, blender time til nice and smooth.

Guess what you just made? SRIRACHA. Noice. Well, Sriracha is with Jalapeños but whatevs, I’m manly and jalapeños are nothing to me. Plus, Jalapeños are in the Part 2 of the chicken.

Anywho, whilst the sauce is chilling in the fridge, pour 100ml of Orange (or Mango, mango works great too) Juice and a shot of Grand Marnier into a small saucepan. Reduce at high heat, whilst sprinkling more caster sugar in slowly, continuously stirring when it comes back to the boil. Once the consistency is thick like cream, take it off the heat, combine it with the homemade Sriracha, and chuck it back in the fridge. You’re left with a fruity dipping sauce that will punch you in the face if you look at it wrong.

Chicken, part 2

Almost there. This step is entirely optional as well, but in for a penny eh?

Finely dice about 6 decent sized Habaneros and [follow this guide here] (https://np.reddit.com/r/spicy/comments/3j5lqs/my_homemade_habanero_powder_xpost_from_rfood/). PROTIP: open all your windows and maybe even chuck on a face mask as the fumes get stuck in the back of your throat pretty damn well.

Chicken part 3, the final chapter

Get yerself a bowl with a few whipped up eggs in it, and two shallow bowls. To one of em, add…

Half a cup of Breadcrumbs
Tablespoon of Salt (I use Himalayan Pink Salt because I’m classy as fuck like that)
Tablespoon of Cracked Black Pepper (Sichuan Peppercorns if you got em, distinct flavour base change for the better)

Sprinkle of Cayenne pepper

Dried Chillies from earlier. If you didn’t do that shrug your loss IMO, cos it makes the recipe.

To the other bowl, chuck a cup of flour in it. Grab your wings one at a time but keep the rest of the Marinade. Give the wings a shake to get rid of excess Marinade, even pat em down with a paper towel. Why, you ask? All that acid from the vinegar and juice earlier has already penetrated the meat like a Seviche and brought the Reaper paste and garlic flavour with it so it’s only needed just prior to cooking now. Give it a dredging in the flour, and carefully dip through the egg wash. Next, hold over the bowl with the chilli breading bits, grab a handful of the mixture and sprinkle it on til you can’t see the meat anymore. DO NOT dredge it in the Breading Mix, trust me. Place the wing on a lightly oiled pan, and when fully loaded back in the fridge uncovered for an hour. This should set the breaded bits.

Finally, preheat your oven to 180 degrees Celsius and slide those bad boys in there for 15 minutes give or take. Baste over the top with the extra Marinade every 5 minutes, and turn over.

After that long and complicated process, you’ll have the Best Goddamn Hot-Wings you’ll ever eat, or my name ain’t Fatbeard. Which it obviously ain’t, but y’know what I mean.

Who’s hungry?”

2. Tips from dad

“My Dad is a chef and he always makes unusual and delicious stuff. Homemade spicy cocktail sauce with grated jicama in it. Marinade jalapeno slices in soy sauce, it’s great.

The best is something that only other chefs are ever excited to try, but it’s so amazing. Stick with me on this. . . Blue cheese cinnamon rolls.

Start with a good yeast dough, fill with a cinnamon mix that is heavy on the cinnamon and a bit a nutmeg and all spice, and light on the brown sugar. No white sugar at all.

One risen and baked sprinkle with blue cheese crumbles while still warm. Once slightly melty drizzle with a white glaze.

Do not use cream cheese frosting. Do not frost. Light on the sugar glaze, do not treat it like you think you’re Johnson’s corner.

I promise it’s amazing.”

3. Cookies

Chicago Crunch Chocolate Chip Cookies. My mom originally saw the recipe in Woman’s Day or Family Circle years ago but this is the same one from Recipeland. She’d make these every holiday gathering and when my younger brother and I had curriculum day early release. Some people think it’s weird to put corn flakes inside of your cookies, but it’s actually pretty common in some places. I’ve just never seen it done quite like this before.”

4. Peposo

“Peposo (a black pepper based stew) is pretty great for home cooks. It looks classy as sh!t, it’s easy, doesn’t take much work, and absolutely “holy hell how can something be this good” delicious if you don’t cook often.

The only downside is that they don’t get to see you make it since the “impressive” part of the cooking happens about 3.5 hours before the finishing.

All you need is short rib (bone in you savages), a bottle of Chianti, and a ludicrous quantity of pepper. Of course, salt, tomato paste, a couple herbs, and some rice is definitely a plus.

Smash/crush some garlic, mix with tomato paste and liberally smear onto the short rib.

Buy whole black pepper corns. Crush some using a cutting board and skillet, maybe 2 tablespoons for 3 pounds? I’ve never measured, and usually add ground pepper too.

Put the beef in a pot/saute pan, add pepper on top. Poke in some herbs/ bag leaves/whatever if you have it. Pour in most of a bottle of Chianti. The cheap but not completely shit kind with work. Set it on high heat, turn down as low as you can right before boil. Add lid. Leave for 2 hours. Optionally flip beef prices and if possible, slide the bone out. If you take the bones out, leave them in the pot. Cook for another hour-hour and a half. It’s basically impossible to overdo this stuff, so just don’t stop until it’s basically falling apart when you touch it. Remove the herbs, beef, and bones. Give the bones to the dog. Enjoy his eternal love. Uncover and turn the heat back as high as it will go. Reduce until it’s nice and thick or it’s half the volume it was. Salt to taste (taste your food numbnuts). Put rice/polenta on a plate in a pretty shape. Stack some meat chunks on top. Pour over your sauce (you might need to whisk it to combat separation).

Make sure to make sexy eyes when they take a bite, they will have a spontaneous orgasm.

Honorable mention for learning to make your own marinade so that all your meat tastes better.”

5. Yummy!

“I make a grilled guacamole. Pretty standard guacamole recipe but everything gets charred on the grill and then cut and mashed. Creates the most delicious smoky flavor and takes guac to the next level! Something I thought couldn’t be done.”

6. Blew away the competition

“Mashed potato recipe I found online that blew away the competition this thanksgiving.

Boil 5 lbs of quartered, unpeeled Yukon gold or Idaho gold taters in 4 cups of whole milk, 4 cups of heavy cream, 9 sprigs of thyme, 8 cloves of garlic, 3 bay leaves. Once they are mashable, strain potatoes, remove herbs, mash, then fold the strained milk concoction back in slowly. Fold in 2-4 tablespoons of butter, roughly 2 tablespoons of olive oil, salt, pepper, and 3 tablespoons of grainy mustard.

I made turkey too so I took the bacon I used to keep the turkey moist and minced it and threw that in the mashed taters as well. Finally, to make it healthy, I threw in a handful of chopped parsley. Gold it up nicely. Watch as your taters are annihilated at thanksgiving and the sad, russet potato, dry as f*ck mash remains untouched!”

7. Beer bread

“Beer bread. It is one of the easiest things to make and who doesn’t like fresh bread. Take a can of beer, 3 cups of flour, 3 teaspoons of baking powder, 1 teaspoon of salt and mix it together. Put it in a bread pan and throw it in the oven at 375 for an hour. That’s it.”

8. Biscuits and Gravy

“Ok, I have worked as a professional chef, and here’s something wonderful for you out of my recipe file:

Special Biscuits and Gravy for a crowd

Gravy:

1 stick unsalted butter

1 medium sweet or yellow onion, very finely chopped or processed

2-3# fresh, good quality pork sausage

~1/4 c AP flour for thickening

2 c half and half + ~ 2 cups whole milk, preheated to below boiling in microwave

1/2 t fresh nutmeg

pinch cayenne pepper

salt & pepper to taste

In a medium dutch oven, over med heat, melt butter and then sauté onions until they are deeply caramelized, stirring often. Set onions aside, spray dutch oven with nonstick spray, add pork sausage, cook until heavily browned. Reintroduce onions, add flour, tossing mixture to combine – no flour specks should be visible.

Add hot milk mixture to pork and onions, using whisk or wooden spoon to scrape up fond and combine. Increase heat to med-high, stirring constantly, then drop to low when it starts simmering. Add nutmeg, cayenne, salt & pepper to taste.

Biscuits:

3 c cake flour

3 c AP flour

2 sticks butter, chilled, cut into slices

2 c shredded sharp cheddar cheese, frozen

1 T kosher salt

2 T baking powder

1/2 c finely chopped green onions (optional)

~2 c chilled cream

Preheat oven to 350F convection, 375F standard oven.

Process the cake flour with 1 stick butter until only small specks of butter remain, dump into stand mixer work bowl. Repeat with AP flour. Add cheese, salt, baking powder, green onions. Mix on low in stand mixer to thoroughly combine. Put flour mixture in freezer for 20 minutes. Add cream until a wet, sticky dough is formed, don’t overmix, make sure nothing dry remains on the bottom of the work bowl.

Using a greased spatula, turn dough out onto a heavily greased half sheet, pressing it into the corners. Bake, turning pan once, until golden, about 25 minutes.

Split hot biscuits, top with gravy.”

9. Simple and awesome

“I make a great coconut curry. It is so simple and tastes awesome.

To make the spice mix combine:

1/2 tsp cumin 1/2 tsp coriander 1/2 tsp cardamom 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1/4 tsp chili powder 1/4 tsp ground ginger 1/4 tsp turmeric salt and pepper to taste red pepper flakes to taste

In a medium sized sauce pan with enough olive oil to cover the bottom, brown some meat of choice (preferably, cubed beef, chicken or ground lamb in little meat balls).Add a diced medium sized onion once the meat is 3/4 cooked through. Once the onion goes translucent, add 2 cloves minced garlic. Add a sliced hot pepper (or peppers of your choice) and the spice mix. Stir through for 20-30 seconds and then add a can of coconut milk. Stir that and bring to a simmer. Take off the stove and serve over rice.”

10. Ooooohhhh this sounds good

“PEI POTATO CHOCOLATE CAKE

1 cup hot mashed potatoes, not seasoned
1 cup lukewarm water
2/3 cup soft margarine
2 cups white sugar
1 teaspoon vanilla
4 eggs
2 cups flour
3/4 cup cocoa
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup semi-sweet chocolate chips
Preheat oven to 350°F . Prepare cake pan (tube pan) by lightly greasing & then dusting with flour. Whisk water into well mashed potatoes until a smooth mixture is formed. Cool to lukewarm.

Beat margarine & sugar with electric mixer until combined. Add vanilla & beat 2 minutes at medium speed. Add 2 eggs and beat until blended. Add remaining 2 eggs. Beat at medium speed until blended. Sift together dry ingredients & stir to combine. At low speed, add 1/3 of the sifted dry ingredients, alternately with half the potato mixture, until all is blended.

Fold in chocolate chips. Turn batter into prepared pan. Bake in over for about 55 minutes. Cool on rack. Top with confectioners’ sugar.

Enjoy!”

11. Carnitas!

“There was a carnitas recipe on Reddit not long ago… tried it, even went to a special grocery store for Mexican coke since the recipe is different than typical American Coke… it was heavenly. And so inexpensive. And freezes so well. Three criteria for a great bulk recipe that makes your life easier, your wallet richer, and your soul happier.

Edit to add recipe from original post. If you want to find it, its on r/slowcooker

Inspired by /u/Lalalaraee !

4 pounds (or 2 kg) pork butt (or shoulder)

3-4 teaspoons salt

1 teaspoon pepper

1 tablespoon dried oregano (or Mexican oregano)

1 tablespoon ground cumin

1 large brown or white onion, cut into wedges

8 cloves garlic, smashed

2 limes, juiced

2 large oranges, juiced (or 3/4 cup natural orange juice)

3/4 cup Original coke (Mexican coke is ideal)

2 bay leaves

Combine everything and cook on low for 8-10 hours. Don’t discard liquid!

Place on baking sheet, cover with 1 cup of liquid and broil. Watch closely!

The recipe recommended broiling for 15 minutes but I only broiled for 5, any longer and ours would have burned. Enjoy guys!”

12. A good bargain

“I did the chef thing for a while but didn’t like the end-game. Switched focus to bodybuilding but still have some ezmode recipes that even redditors can’t screw up.

Fish. Tilapia / Salmon / Whatev

Let sit till room temp. Put it on a sheet of foil.
Drizzle with olive oil.
Add lemon pepper and creole or season-all.
Pinch of parsely. Can be fresh, doesn’t matter.
Fold it up in foil, like a pouch, so no fluid will escape. Bake it at 425F (Make sure oven is preheated.) for 10-12 minutes depending on how big it is. 10 will be safe to eat for any size and 12 won’t overcook the smallest pieces so set your timer for 10 minutes and if it sits in the oven an extra 2 don’t stress.

Unwrap it and you’re good to go. Restaurants will charge a good $15-30 for this and you can make this for under $5.”

13. CHILI

“My mom’s super easy white chicken chili recipe, and my all time favorite. This recipe has won 3 different chili cookoffs and nobody knows just how easy and effortless it is.

1 cup sour cream

15 ounces chicken broth, maybe a little more depending on preference.

2 cups freshly shredded Monterrey jack cheese

1 small can green chilis

3 cans Great Northern beans (those white beans, whatever they’re called)

Chicken breast. I usually do 2 or 3 depending on the size.

How to make:

Cook chicken however you want, shred it or chop it, your choice. I usually just bake the chicken for 25 minutes at 350 degrees. My wife prefers shredded, I prefer chopped cuz ain’t nobody got time for that.

Drain the beans, rinse em if you want. I mash half of them, my mom doesn’t, do what you want here.

Once chicken and beans are done, throw them in a pan and add everything else on the list and mix it up, bring it up to a medium heat and just mix it around until it’s all hot, usually 20 minutes or so. The longer the better. Just cook it until your hunger decides enough is enough. When we do this chili we usually go the Crockpot route – add everything to the Crockpot and cook on low for anywhere between 3-9 hours.

Chili best enjoyed poured over fritos, with lime sprinkled over the top.”

14. Making it for decades

“Beef Wellington with mushroom pate. Never fails…been making it for decades!

2 filet mignons, about 1 inch thick

salt and pepper, to taste

1 recipe mushroom pate (see below)

1 pkg frozen puff pastry shells or dough

1 egg, beaten with 1 tablespoon milk or cream

Thaw puff pastry. Season filets with salt and pepper. On a board, roll out 2 puff pastry shells (or if using sheets, roll out the sheet) cutting a round big enough to encase the filets. Spread the pate on top of each filet. Wrap the filets in puff pastry, pate side down so the seams are on the bottom of each wrapped filet. Seal the edges with the egg mixture. Brush egg mixture all over pastry to give a glossy sheen. Roll out another sheet of pastry. Cut out shapes you desire and and decorate each wrapped filet. Brush again with egg mixture. Bake the wrapped filets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown. The filets will come out medium rare. If you are a well done lover, this will not work. Tenderloin is best under-cooked. It might get tough if you cook them till they are well done.Mushroom Pate:

Ingredients10 Tbsp butter, cut in pieces.2 1/2 c flour1/2 tsp salt1/3 c sour cream1 egg, slightly beaten4 Tbsp butter3 Tbsp finely chopped shallots1/2 lb finely chopped mushrooms2 Tbsp flour1 c heavy cream (whipping cream)1 Tbsp finely chopped chives1/2 tsp salt1/2 tsp lemon juice parsley sprigs, optional for garnish.

In heavy skillet melt butter. Add shallots cook for 4 minutes, stirring constantly. Shallots should not brown. Blend in mushrooms. Cook until all moisture evaporates, about 10-15 minutes. Sprinkle flour over mixture. Mix well. Stirring constantly, add cream and bring to a boil. When mixture thickens, reduce heat and simmer for a minute or 2. Remove from heat. Stir in remaining ingredients; cool.”

15. Moroccan food

“Shakshouka. Moroccan dish. It’s basically eggs poached in tomato sauce with veggies. Easy to make, delicious and flexible.

Add a generous amount of olive oil in a pan. Add thinly sliced onions. Saute. When they’re half-done, add thinly sliced red, yellow and green peppers (bell or horn, either works). Saute a bit more. Add diced garlic and pepper. This is the point where I add a splash of cold water to prevent burning and lower the heat to minimum.

Take a can of tomatoes and pour them in a bowl. Crush them with your hand and remove the harder parts (where the stem was attached). Add a pinch of salt and sugar (you need sugar to balance out the acidity of tomatoes).

When the water evaporates, pour in the tomatoes. Simmer for a minute or two, then mix in any herbs and spices you want – oregano, thyme and basil all work. Simmer for 10-20 minutes and enjoy the aromas. At this point, you can stop cooking and have an AMAZING pasta sauce. However, that is not shakshouka. You can also take a break at this point – say, if you’re prepping it for tomorrow, you can put it in the fridge until then.

In any case, when you want to eat, bring it to what’s effectively a boil, then reduce the heat. Use a tablespoon to make small holes in the sauce, then break in eggs. Salt to taste and a twist of black pepper. Garnish with chives, parsley and/or chili flakes. Serve with bread on the side.

If you want it hot, you can infuse the oil or just add chili peppers with regular peppers. You can also use whatever other veggies you have – for example, zucchini add thickness and volume, so you’ll want to use more water. :)”

The post 10+ Chefs Share Some of Their Favorite Recipes That You Can Make at Home appeared first on UberFacts.

10+ Everyday Problems That Are Just The WORST

Life is hard. Just when you think things are going your way, you run into something that ruins your day. Sometimes the problem is big, but more often than not, it’s just some small pet peeve that happens at the perfectly wrong moment. For me, it’s the so-called “easy-open” bags that somehow seem even harder! This list is made up of other things like that — things that should make your life easier but definitely don’t, or things that should be simple but instead turn out to be very, very hard.

#1. Again with the “easy” open lie.

Image Credit: Twitter

Okay, not they’re just mocking me.

#2. When you can’t find your phone, and it’s like you’ve lost an appendage

Image Credit: GIPHY

Or a child.

#3. OCD friends, look away

Image Credit: Twitter

Crumbs. In. Butter…[face melts].

#4. When the person in front of you in line gets chatty with the check-out person…

Image Credit: Pixabay

I have places to be, people!

#5. Man vs oven

Image Credit: Twitter

#6. Why doesn’t everyone use the easy peel stickers?!?

Image Credit: Pruefplaketten-news-de

ERgfgmbortf305tgkdgmflser94f0e.

#7. No one’s fingers fit in there.

Image Credit: Twitter

But you’ll get zipper burn trying.

#8. Just say no to reusing your knife, people

Image Credit: Twitter

No joke, this should be outlawed.

#9. Three words: spreading hard butter.

Image Credit: Twitter

Don’t pretend like you don’t empathize.

#10. Seriously, don’t tease me

Image Credit: Pr0gramm

Just looking at this gives me the rage shakes.

#11. Instant angry face

Image Credit: Twitter

They’re conspiring to make my day worse, aren’t they?

#12. Hard Nutella is no better than hard butter

Image Credit: Twitter

In fact, it’s worse because you want its creamy, hazelnut-y goodness so much more.

Ah yes, the gates of hell. I remember them well.

The post 10+ Everyday Problems That Are Just The WORST appeared first on UberFacts.

Check Out this Nutella ‘Slot Machine’ in New York, with 20 Flavor Combinations

Earlier this winter, people in New York City were gambling away at a new slot game… and everyone was a winner!

The machine in question was made by Ferrero, the parent company of Nutella, and it was filled with – yep, no surprises here, Nutella! All it takes to play is hitting one single button and, depending on how the slots land, you end up with one of 20 possible variations on a Nutella breakfast snack, with choices like sliced bananas, pistachios, or cherries, served on toast.

Photo Credit: This is Insider

This promotion debuted in late November, and Ferrero has since (tragically) closed down the machine. But don’t fret, my Nutella nuts, because Ferrero recently opened a whole Nutella café in New York City. There you can satisfy your sweet tooth with Nutella smeared between a brioche bun or in a bowl of pound cake, fruit, and a generous drizzle of Nutella.

I’ll Nutell-ya, this looks like heaven. YUM!

The post Check Out this Nutella ‘Slot Machine’ in New York, with 20 Flavor Combinations appeared first on UberFacts.