mizmoose

It's not just the fat, it's also the heat. Know what you're cooking and how. Some things will burn no matter what if the heat is too high, and some will get greasy if the heat isn't high enough.

You can also get soggy/greasy food if there's too much food in the pan, or if it's a very wet food like mushrooms or a protein that wasn't pat dry first. Liquid is your enemy; it will generate steam which will make everything go wrong.

If you're using a small amount of oil and the food burns, your heat is likely too high. Very high heat is usually used for quick cooks like a stir fry, or to finish off a sauce. Try lowering your heat.

It'd help to know more about what you're cooking and what your results have been. Then we can nitpick at you. :-)

I forget. it was so long ago...

Oh, that looks lovely. I miss baking so much. :)

Hard to know for certain without how much of what you used and for how long. Cauliflower, like broccoli, needs a heap of stuff and time to get through the "woodiness" (? if that's the right term? It's a tough vegetable). One of the reasons I often cook with frozen broccoli instead of fresh is that the thawing makes it more likely to latch on to whatever I've tossed it in.

Also, along with Mike's idea of roasting it, you might also blanch it, or give it a very quick stir fry or nuke. Just a minute or so to take the edge off it's rawness might help it grab the brine more.

They COULD have simply put ads into the API, or made it a requirement. They didn’t.

OH, THIS THIS A BILLION TIMES THIS.

They shot themselves in the foot and are now angry about it.

It might be different where you live, but my experience is that pain clinics are unlikely to take a walk-in patient. Because of the risk of painkiller abuse [insert an eyeroll here], almost all pain clinics require a referral from another doctor with a diagnosis for whatever is causing the pain.

FYI: urgent cares should take Obamacare insurance. If you're worried about cost you can call and ask if they take your insurance and how much their co-pay is, if any.

Oooh that looks tasty. I'm not a big fan of penne, but that's my problem. I'd still devour this.

Yep. This is Huffman having a tantrum because he found out someone is making enough money to live on with their coding, and his company isn't getting a slice.

RES is used by some significant percentage of Redditors and they take donations to fund their work. I'm willing to bet they're next on the chopping block of his tantrum.

Get your butt to an urgent care. They can best do a basic evaluation to see if it's something serious, especially because it's getting worse. You don't want to wait until you're unable to move. The worst thing that happens is they say it's a strain and give you some muscle relaxants to tide you over for a while. (Actually, the real worst thing that happens is that they dismiss you because women's pain is more likely to be dismissed. Ugh.)

Good luck and take care.

Yeah, there's nothing special about an API. It's just a shortcut for the app to use to get specific info from the server.

If given half a chance, I'd probably still put potato chips on anything I could.

Heck, to use the non-American definition of the word "chips," I spent most of my life in Pittsburgh, Pennsylvania, a city known for many things but gastronomically for putting french fries (the other kind of "chips") on sandwiches and salads!

When I was a kid, maybe 11 or 12? I was at the birthday party of some kid. Mind you, this was the 1970s. The parents dumped us all in the "playroom" (a big basement room, finished and with furniture) with some toys and games and a table full of food and they had their own little party upstairs. Meanwhile, we had a table full of candy and chips and cupcakes and bread and sandwich stuff and whatever to drink.

For whatever kid reason, we started making the Weirdest Sandwiches We Could Think Of. Mine, I will never forget. One slice of bread slathered with peanut butter, upon which went M&Ms, chocolate Twizzlers, potato chips, and Fritos, folded in half like a taco.

How did it taste? Well, I made a second one. But I was 11 or 12 and had the food palate of a caveman.