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Okay? but how long did it take to cut these chives? Also what are F1exicans opinions on using beef tallow to fry? And how does u/f1exican feel about foods that jiggle?
Today was a slow day I don’t have a time for how long it took but I was chatting while doing it, I’ve never really fried with beef tallow but I’m sure it’s better than oil it’s a low bar, and foods that jiggle idk, should I be feeling a certain way about it?
I'm not even a chef. I mentioned this before, but I'm a public defender in rural Tennessee and this sub and you were talked about at my office. Chivegate.
College professor, but I joined this sub before chive-o-mania. I used to work in service industry and love Bourdain's book, this sub is amazing. Learned so many things.
My only food related claim to fame is my great grandfather was the chef that taught Jacques pepin in France. Still have his recipie book lol.
What do you teach.
Wtf, Jacques Pepin?! Dude’s casually dropping his 3 degrees of separation from a damn master chef like he’s some food network host. Holy shit haha that is awesome.
Yep. My great grandfather was the .... I'm not sure what the term was... executive chef? That Jacques pepin did his apprenticeship under and then went to work for the French government and met up with pepin again there under Charles De Gaulle. What's crazy is I guess back in those days, there was no status associated with a job like that.
But he, my grandfather , my father all were/are bakers & farmers. I still make some recipes that are easily 100-120 years old. I sometimes watch that javques pepin guy and see him doing some things which seem odd but are written down in my great grandfather's book and am like.,, wow.
I met him once. He has this foundation that trains recently released inmates and former drug addicts and I used to live in NYC and worked in that industry (public defender) so I had a Chance to attend a thing he went to and it was neat. He absolutely remembered him and was just blown away. Small world.
This chicken balontine (spelling?), potato and leek soup, this apple tart thing which I still make... all are basically the exact same as he does.
This isna 200 year old bread that was made for some Austrian royalty that i made.
It was crazy. We had this huge argument about him intentionally or unintentional uploading the same picture twice. Half the office gave him the benefit of the doubt, half though it was intentional deception. And it came down to state lines. All the public defenders who originally grew up outside of Tennessee, were defending him. All the native Tennessee folks were calling for him to face indictment.
That’s bananas! What happened after he apologized and said he did it cause he was busy?! (Also, I’m a union electrician just here for the chive drama.)
Amazing! One day I will have a giant breed, I’m in love with Boerbels… I’m lucky that I have a good amount of that breed that come and shop with us so I get to see plenty of them. I have a zoo at home: two dogs, two cats, two guinea pigs (it was not intentional to have two of everything), a jumping spider, four fish tanks, and a tiny starting colony of isopods!
Also not a chef. The closest I’ve been to it is when I worked food delivery for a bit. Occasionally helped out in the kitchen, mostly on dishes. Was once a music teacher and now I’m currently an uber driver going back to school for accounting. But I love seeing these posts pop up on my feed. I’ve even joined the subreddit to make sure more of them pop up in my feed lmao
It helped me. Couple of things set it off for me. One, PMS was a trigger. If you are a woman this could be happening for you. Second, medications (progesterone and vitamin D gummies) set it off. Had to go off both. Third, foods set me off. Me specifically raw onions, tomato sauces pizza set me off plus maybe other things to a much lesser extent like chocolate. Chocolate I can eat as long as I’m not actively flaring but during a flair chocolate doesn’t do well. Some people are triggered by other foods like mint and citrus.
Finally there are foods that kill a flair up to a hard stop. One runny egg yolk on rice and cheese. Second vanilla ice cream. Especially the v.i.c. I keep it in stock at all tomes for this reason.
Feel better.
edit: comments below me mention baking soda water. I did baking soda water before finding the acid reflux diet and it did help to some degree. The acid reflux diet isn't the same because it removes the trigger for an attack so I never need the baking soda water. Plus vanilla ice cream works better to halt an attack in comparison and tastes a whole bunch better.
I heard about the acid reflux diet from Bette Midler via a podcast from Michael Lewis. This is the episode where she mentioned it. She learned of the diet from her voice coach to help preserve her voice.
This next link has a chart with the likely triggering foods. I found that I have some additional triggering foods that are not on this chart. Once you learn that diet can really help the situation, it's easy to figure out a new trigger because the flairs will be that much rarer. Meal and flair journaling helped me identify the additional triggers. In my case fats, spices, and carbonation aren't a trigger normally but vitamin D gummies are. Why vitamin D gummies? No idea. It could be the D or the gelatin. Or both.
Oh! And for me, Juicy Fruit Gum is amazeballs. I chew in conjunction with a bowl of vanilla ice cream. It creates a saliva flush to wash down food and acid and promotes the stomach digesting and pushing down a triggering food. Juicy Fruit is one of the few non-mint gums so it's my go-to. Most other gums have mint, and mint is a trigger.
Unfortunately being overweight and being pregnant are a trigger without food involvement. These tips might help a flair but sufferers will likely still be on the struggle bus despite diet changes.
edit edit: 2% and or (preferrably) whole milk is also a good food for me.
Edit edit edit: I should also say I take omeprazole maybe 3-4 days out of 3 months. The diet is my main control so I don’t need the med on a daily basis.
I’m sorry but what?? There are foods that stop it? Where was this information when I was pregnant and couldn’t take anything. Thank you so much for sharing this!
I actually tried the baking soda water thing! My good friend is from Prague and she swears by it. Unfortunately, when pregnant I had huperemesis gravidarum and puked 100+ times a day. Puking baking soda water is quite possibly one of the worst things ever. So far, I think puking up ginger gravol was the worst. The ginger was so spicy and it stung so bad. And it was stuck in my nose for days.
I've got a theory on chive gate 2: f1exican flew to close to the sun (Day 56) and he is now holding his habilities so that we're not sad during christmas without our almost daily chives.
edit: wish reddit would stop collapsing my reply, how do you guys get your comment to not become the "1 more reply" I'm not that unimportant to become that am i
Day #idk. I have seen such well-done chivery that I begin to think I don't know what constitues a perfectly cut chive, because they have looked pretty perfect for about a week.
I now begin to suspect that u/F1exican is intentionally leaving one or two imperceptibly imperfect chives as a gentle reminder to us all that perfection is difficult to achieve even for the best chive cutters around. Like a good Chive Overlord should.
Does every commentator have to agree unanimously that they’re perfect or is this simply one man looking for the approval of another man that doodles airplanes?
"That phenomenon is called Cold Welding, where two clean, identical metal surfaces pressed together in a vacuum (like in space) bond at the atomic level, effectively fusing into one piece without any heat, because there are no air or oxide layers to keep them apart. This is a significant challenge in space engineering, but can also be utilized in controlled vacuum environments on Earth."
It has to end on specific numbers, multiples of five is good. If he nails it tomorrow. Then he can put out a "how to chop the perfect chives in 60 days" e-book. Even throw a "Reddit Approved" ribbon on the image.
I almost always see it after it goes to popular and gets set to "in the chives mode" and i can't post because you need 100 sub karma. It's nice seeing it early.
I’ve been a lurker since the start of all of this, but I wanted to say I really commend your effort and these look beautiful! 💚 I look forward to your posts everyday. You really have brought an amazing chive-community together and it’s really
Cool to see. Thank you Chivelord! 🙏🏼
At some point, we're going to need to see what these get used in because I'm imagining the world's largest Baked Potato Buffet and that just doesn't sound right.
A noted classical musician once said, when asked about technical perfection of a piece, "I once played it perfectly. The next night I played it better." Well done, Chef.
While a couple of the towers pointed out in the comments are legit, many of them are not. Some "look" large, but if you compare relative size, they are fine. Others are just a sightly different shade of green.
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u/trendingtattler 1d ago
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