Why is everybody saying slay the spire pioneered the genre when it’s a clone of others?

I’m sorry, I misspoke and I’m going to edit my original comment.

The terminology here is “mark as read” and you’ll find the various settings in the general settings panel.

You can have it automatically hide things you’ve “read” and manually by doing the hold-and-tap.

Hold on a card to bring up the menu then tap hide. Might have to enable this in settings.

Edit, I misspoke. I was talking about the old “hide” feature from Reddit. It works a little different here, and you can mark posts as being “read” or you can have Boost track and automatically hide them. The various settings are in the general settings panel.

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

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.

deleted by creator

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

I would never make this again.

I mean, I could tell based on my understanding of physics and cooking that it was not going to turn out as one would hope.

But I plowed through and made it anyways. In the end, every single concern I had about this preparation rang true.

I knew going in that it couldn’t possibly cook consistently because the bottom would be a solid mass and the top would be split apart with varying gaps.

I knew that convection would not carry the moisture away from the bottom of the fins but it would desiccate the tops properly. I felt that the tops 1/3 would have crispy delicious skins but the base would have tough leather. I was right.

I knew that both ends would be rock hard and inedible but it had to be that way in order for the thicker parts to absorb enough heat.

I knew that applying an oil to the top was a very delicate game because it would just saturate into a grease pool if it dripped/pooled to the lower part.

I feel like this is a misbegotten recipe. A big series of fanciful ideas that are visually impressive but do not deliver in the taste department. Seems like it’s from a time before cooking science was well understood.

I think in a general sense most dishes are worth the effort!

When I use that expression here, I mean that I feel that I can develop substantially better flavor using much simpler methods that take less time, less cleanup, less cooking, more agreeable/consistent texture, and so forth.

I was a little bit dubious of the hype I read surrounding this particular preparation, and I feel that in the end that skepticism was justified.

Been a home cook for a long time and I make everything from scratch so thank you very much for that :)

Yes freehand cuts. I think it’s just doing it a million preps, my tools are el cheapo $5 German steel knives and I use a metal wheel quick sharpener and a pro hone. I’m a bit of a sinner lol

I don’t have time to fuss, and I’ll just throw out my knife and get a new one every 3 years

There was no struggling, and they turned out perfect, they just were not worth the effort invested for the flavor return.

It was tasty, I just thought it did not produce sufficient flavor for what I expected with all that extra surface area.

I feel like simply parboiling quartered potatoes and roasting them with beef fat is a little bit better “return on investment”.

I enjoyed making it. I love trying different things even if they aren’t what I hope.

Yes, yes I would.

I observe that the meal posted in the photo is also from a restaurant.

So we shouldn’t even feel bad roasting OP for this.

deleted by creator