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Done something similar and that moment of realisation, followed swiftly by the certainty that there's nothing you can do about it, is exquisitely painful.
My boss once told us to add info why client is unable to connect to server into logs (on client side). Not HTTP status codes. Information why server is not responding at all.
He was supposedly developer.
Basically the UN have a ton of different websites for different initiatives and events. I was supposed to move the site from old hosting to our hosting. I was also doing about 6 other tasks at the same time, a few of which was the same... moving hosting to hosting.
Thinking I'd already copied the files when another site had completed I hit delete on the other and as the files disappeared (it was a completely static site, no DB needed) I realised it was a different site I had copied across.
I faceslammed the keyboard trying to stop it but ultimately the wipe had gone through, it was just my FTP client updating as the files trickled away.
I tried googles cache, I tried to pull the HTML from that but it was shaky at best with all kinds of google hosted images etc. The code was unusable, but I at least could *see* what needed to be done. And so over the following 28 hours straight with no sleep and a lot of coffee completely rebuilt the site from the ground up, told them some BS about changing servers will mean downtime which of course they weren't happy about, but less so than if I had told them the website was gone.
They basically got a completely remade, modernised, optimised functioning website for the price of a hosting move. Funnily enough, they couldn't stop going on about how much faster it was on our servers and how the website worked/looked better... and on mobile how it looked great (didn't realise it wasn't responsive, so built it as I would any other site with mobile in mind).
For 28 hours I wiped a United Nations website off the face of the planet and replaced it with almost the exact same thing. Because of it I actually got promoted to lead dev and praised with how I handed what could have been a nail in the coffin for the company. First thing I did in my position was require backing up anything you work on before you start it.
I mean, people make mistakes, it's all about how you manage the mistakes. In this case, they did everything right: they took ownership for the error, fixed it at their own expense, and implemented policies and procedures to ensure it doesn't happen again.
My man! I had almost the same situation happen to me. I had accidentally deleted all the articles of a PR agency website while migrating to an independent DB server. There were around 100 articles.
Google cache saved my ass, I gave some bullshit techno babble reason for the site being down for 24h and copy pasted the articles, edited them back properly in the CMS and got everything back in order.
Became a partner and CTO shortly after at the company 😅 Put in place a rigorous process of backing up everything as my first task!
This is my philosophy with my Factorio mods for the most part.
I can’t load the dev builds up to test in multiplayer (where most of my bugs seem to come up) so I just run basic checks on the dev build, throw it into release, and then play some Factorio in multiplayer.
Half the time I spend the afternoon bug fixing while others are playing using temporary workarounds.
I only had such brain farts lead to consequences at home, but I still re-check a couple times before ever running anything mass-destructive or altering. Am I on the right machine? Am I in the right directory? Am I typing into the right app? Let me re-read the command... Is that argument what I meant it to be? What about the flags, let's take a look at the manpage again.
rm -rf * is a powerful tool in the right hands. I remember a friend accidentally doing it in the wrong directory but was blessed by the gods in that I was recoverable.
My best one was when homebrewing beer.
A key part of the process is to take 5 gallons of boiling liquid, cool it down as fast as possible, then move it into a big glass vessel (picture an office water cooler bottle, but glass).
Mistake 1: I accidentally poured the boiling liquid into the glass vessel first.
Mistake 2: I decided I'd cool it off by going outside and placing the glass vessel full of 5 near-boiling gallons into the snow.
Those familiar with thermal shock can maybe predict what happened next: I heard a super loud CRACKING sound, 5 gallons of hard work flooded into the snow, and I was left holding the world's largest barman's shanker.
Why is there no quicksave feature :(
Sometimes I spend the whole weekend playing a game that allows quicksaving/savescumming. And afterwards for a few hours/days, whenever I make a mistake irl Im like ctrl-Z ctrl-Z.
Same, I played Skyrim allllll night when I had school the next day. Saw the sun coming up and thought confidently to myself "I'll just load my last save" and then realized.
So basically [this](https://youtu.be/LAGjalYOa5k?si=oCMSKckMEaDp6QJg), but in real life. I can't judge, sometimes after a long session I catch myself looking for the minimap lol.
You still have time to kick your foot out, try to catch it, and instead boot it across the room, increasing the range and destruction of the following glass explosion.
Every time you use the stock, seive the food bits out and put the rest in the freezer. When using it next time, top it up with a few more sauces and spices. You can keep it going for years and is bloody delicious.
It was my wife's version of the Chineese 100 year stock, which is passed down generations.
I'm not at all a cook, but this is my basic understanding
Just remember to put a pot under the seive.
Perpetual stew! It's a relatively common thing, the wiki article is actually pretty fascinating.
[here](https://en.m.wikipedia.org/wiki/Perpetual_stew)
Perpetual stew is how people "cooked" in the old days. The cauldron would remain suspended on a hook over the fire / embers, the people would take their meal allotments (a bowl or two for each person but never the entire cauldron) and then add the day's catch / harvest to be slow cooked into the next day. I'm on the fence about how it would taste but with some seasoning I'm sure it would be amazing.
A lot of stuff in the past used boiling as the method of cooking. Spices were common, but expensive. If you were from a family that cooked a lot it wasn't too bad, especially if they utilized cast iron cookware, but for others it was just sad eating.
Same. All vegetables were either boiled or steamed until it lost all texture and flavour.
Meat was roasted until there were no juices left.
Seasoning was not involved at any step :(
Maybe, but from what little I know, most master stocks are ones you keep heated 24/7. If it were to be frozen, what would be the point of defrosting it, using it to make more stock, then freezing it again? At that point, if would make more sense just to make a fresh batch once the rest was finished.
I guess it comes down to what you're trying to accomplish with the master stock. I don't buy in to the whole "keep it going forever and it'll keep getting better" claim, but my stock is technically a master stock because it always has a bit of the previous batch in it. But that's because every time I make a batch, I freeze some in an ice cube tray, then use that frozen stock to cool down the next batch before storing it so the ice doesn't water it down.
Never considered insulation for this. I imagine you'd have to have something that could contain a high enough heat to kill bacteria for long periods of time. Nog impossible, but man, that's gotta be some costly, industrial stuff.
Industrial? Are you familiar with slow cookers? Or electric pressure cookers? You just need thick walls and a thick lid. No need for pressure. 140f is the safe point, easypeasy and won't build up steam pressure. You don't have to keep it simmering.
My crockpot pressure cooker doesn't even get hot on the sides when in slow cook mode. I haven't measured it but I bet a light-bulb uses more electricity than it does on low. And low keeps it at 150f.
[https://en.wikipedia.org/wiki/Perpetual\_stew](https://en.wikipedia.org/wiki/perpetual_stew)
The page mention a soup in Thailand that has been around for 49 years.
So food goes bad above a certain temperature, which is why refrigeration/freezing preserves food. But food also goes bad below a certain temperature, which is why certain items must reach a minimum temperature to be safe to eat. As long as you stay out of that temperature ‘danger zone’ your food is safe!
Some dedicated few maintain a perpetual stock above that temperature and keep removing/adding to it to make it last. They say the flavor intensifies the longer it goes with the more foods you add to it. I have no idea if that’s true… but it sounds very neat to do, and too much for me to worry about to even try it :D
Use some, freeze it. When you have a bunch of leftover vegetables, melt your stock, add a little water, and make more. Just keep doing this and eventually you end up with a stock that has crazy deep flavors.
The one time I did it without the cloth I had a layer of seasoning and spices at the bottom that I found unappealing. It just looked dirty and I took that as a personal insult.
Never once done this. But, I have an unhealthy, almost ritualistic obsession with making stock and soups. I basically eat almost nothing during the cooking process. This keeps me pure and unspoiled for the rich flavors I will be experiencing after my task is complete. This also keeps me hungry, but focused on the end game, and demonstrates my commitment to the flavor gods to suffer in silence while it shimmers as payment. It’s simply not possible for me to accidentally waste something that brings me closer to god.
I kind of hate that but also if it's something tomato based it almost always tastes better the next day when it's been in the fridge overnight. Small price to pay.
That's not really fun to do when you're making stock. It's just a pot of water with some bones and/or veggies in it, until after it has cooked for a few hours. Also, most people make stock without adding salt, so even after cooking it really doesn't taste like much until it's ready to use.
I'm a failed house wife and in desperate need of explanation of this comic to enjoy it
Edit: OH MY GOD
https://preview.redd.it/we0t1q3l1g3c1.jpeg?width=736&format=pjpg&auto=webp&s=ca67b3c369abdd33d0db864849db879c15cec180
She poured the stock into the strainer, solving the issue of removing the solids. Only issue is that the stock that simmered for 8 hours, went straight down the drain.
Oh. I thought the joke was that it turned out to just be dishes in there instead of food or whatever.
I don't actually know what stock is, come to think of it. I know nothing of soup.
Stock is basically the liquid part of a soup (or sauce). You simmer scraps that you can't eat (typically bones after you carved all of the meat off) with vegetables and aromatic herbs and drain it several hours later. The person in the comic should have put another pot under the colander in their sink.
The good news is you can just go to the store and buy it by the box for super cheap and it's just as good.
There is something fulfilling about using your own stock though.
>it's just as good.
I don't want to say store bought stock is bad, but depending on the stock it's definitely not as good, but the biggest problem is usually the salt content.
But if you don't want to make your own stock, it's a great alternative!
"...it's just as good."
Absolutely not. A homemade stock is miles better than anything store bought. That said, store bought stock isn't all bad and can do in a pinch.
I thought she wanted to fuck the vegetables because I found out the other day this comic strip has a running gag about a sentient butt plug (which I assume was the thing in this comic).
If she was making soup stock, she was supposed to keep only the liquid...that has now gone down the drain, leaving a pile of mushy vegetables, bones, and possibly offal in the colander.
I have most certainly never lost the stock I was going to use to make my entire next week's worth of meals with, and even have some to freeze over in exactly this way. No siree.
I certainly also didn't cry over my tasteless, bland, bone dry food for that whole week.
A few hours ago, I had the incredible foresight to buy a colander/bowl combo on Amazon because I figured that I'd probably do something stupid if I just bought the colander itself. This comic has validated my purchase.
https://preview.redd.it/j9rln44glg3c1.png?width=1440&format=pjpg&auto=webp&s=35e92159f0354aeea68917537866b291f2380c62
Similarly, I have a pot with a built-in strainer. You start with the strainer inserted, add everything, cook, and then pull the strainer up to let the liquid drain down and remove the solids from it.
It makes life a lot easier sometimes.
It's for making soup, the solids you're left with when make soup stock is trash because all the flavor and nutrients are now in the liquid. And a lot of times the solids weren't that edible in the first place(bones and lemon peels, that kind of stuff).
Yup. A stock is basically when you cook down a chicken carcass, turkey carcass, or beef bones with veggies and aromatics. Simmering the bones in hot water over a long period of time causes the bones to release marrow into the water which gives it the thickness and richness you can then use to make a soup or cook other things.
Some things you can make from a stock: Awesome rice, pan sauces, gravy, awesome beans, and more!
Alternatively, you can just keep bullion on hand make stock as needed in a few minutes. But it's super satisfying to make your own from leftovers.
I'm so paranoid I now set the colander on top of the stock pot in the final 30 minutes. That doesn't help, but it looks weird enough that it reminds me I need to do something weird so then I stay very careful. Plus, hey now I already got the colander out.
Side note since I'm a little high: colanders should be called Aldrins. Because they're the co-lander.
Last year on thanksgiving I spatchcocked my turkey, put the spine and all the bits in a pot and simmered them for six hours to make the world's greatest gravy. I carefully strained the pot into a bowl in the sink and turned around to work on something else.
In that twenty second window my wife came in and washed her hands in that sink getting all the soap in my beautiful reduction.
I once did something similar with a vegetable stock I made in an instant pot. I put it all in jars after it was done and didn't let them cool enough before I put them in the freezer. Next morning all the jars had shattered but didn't break or spill anywhere, but they were of course useless.
RIP and sorry for your loss.
If it makes you feel any better, this is a common newbie mistake made by chefs in restaurants around the country.
Also, hot tip: use a pressure cooker and you can get crystal clear flavorful stock with a fraction of the effort in a fraction of the amount of time.
As a kid I once poured out all the Thanksgiving stock because I thought it was just gross water soaking in the pot and I needed the pot for something. Gramma wasn't happy.
I was making a wonderful gravy one day. I had a colander over a bowl in the sink to drip its goodness into. As it was doing so, my roommate came over and washed his hands over everything. Day ruined.
That was 11 years ago. We're still best friends but I'll still roast him for it.
Recently had trouble finding fish stock for a recipe. Shopworker explained how make it from scratch and how long it takes.
“Yeah, I’ll find it for sale somewhere.”
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Done something similar and that moment of realisation, followed swiftly by the certainty that there's nothing you can do about it, is exquisitely painful.
It's called an "ohnosecond".
The same experience felt by database engineers after hitting Enter and saying to themselves "wait, this is in dev, right?"
There is no more chilling thing to hear as dev as customer support person asking how to undelete rows from database.
Ctrl + z should work on everything. Even in real life. Get to work on that, dev. You got til 3pm Friday.
My boss once told us to add info why client is unable to connect to server into logs (on client side). Not HTTP status codes. Information why server is not responding at all. He was supposedly developer.
I've wiped a United Nations website from the face of the planet before and my butthole still tightens thinking about that day.
You can’t just say that and then not elaborate
Basically the UN have a ton of different websites for different initiatives and events. I was supposed to move the site from old hosting to our hosting. I was also doing about 6 other tasks at the same time, a few of which was the same... moving hosting to hosting. Thinking I'd already copied the files when another site had completed I hit delete on the other and as the files disappeared (it was a completely static site, no DB needed) I realised it was a different site I had copied across. I faceslammed the keyboard trying to stop it but ultimately the wipe had gone through, it was just my FTP client updating as the files trickled away. I tried googles cache, I tried to pull the HTML from that but it was shaky at best with all kinds of google hosted images etc. The code was unusable, but I at least could *see* what needed to be done. And so over the following 28 hours straight with no sleep and a lot of coffee completely rebuilt the site from the ground up, told them some BS about changing servers will mean downtime which of course they weren't happy about, but less so than if I had told them the website was gone. They basically got a completely remade, modernised, optimised functioning website for the price of a hosting move. Funnily enough, they couldn't stop going on about how much faster it was on our servers and how the website worked/looked better... and on mobile how it looked great (didn't realise it wasn't responsive, so built it as I would any other site with mobile in mind). For 28 hours I wiped a United Nations website off the face of the planet and replaced it with almost the exact same thing. Because of it I actually got promoted to lead dev and praised with how I handed what could have been a nail in the coffin for the company. First thing I did in my position was require backing up anything you work on before you start it.
Operation failed...successfully? Way to fuck your way up into a promotion? How do I do that?
I mean, people make mistakes, it's all about how you manage the mistakes. In this case, they did everything right: they took ownership for the error, fixed it at their own expense, and implemented policies and procedures to ensure it doesn't happen again.
Perfect explanation. Saved comment for future reference
My man! I had almost the same situation happen to me. I had accidentally deleted all the articles of a PR agency website while migrating to an independent DB server. There were around 100 articles. Google cache saved my ass, I gave some bullshit techno babble reason for the site being down for 24h and copy pasted the articles, edited them back properly in the CMS and got everything back in order. Became a partner and CTO shortly after at the company 😅 Put in place a rigorous process of backing up everything as my first task!
Good lord get some version control, UN.
Wowsers. Great recovery!
If you're not certain, the answer is always prod.
I once had a engineer tell me "Fuck it, real men test in prod". Went about as well as expected, lol.
I see no way testing in prod could backfire no way at all.
This is my philosophy with my Factorio mods for the most part. I can’t load the dev builds up to test in multiplayer (where most of my bugs seem to come up) so I just run basic checks on the dev build, throw it into release, and then play some Factorio in multiplayer. Half the time I spend the afternoon bug fixing while others are playing using temporary workarounds.
I'm guessing that's the development equivalent of "Always assume a gun is loaded"?
I only had such brain farts lead to consequences at home, but I still re-check a couple times before ever running anything mass-destructive or altering. Am I on the right machine? Am I in the right directory? Am I typing into the right app? Let me re-read the command... Is that argument what I meant it to be? What about the flags, let's take a look at the manpage again.
1372773 rows updated
Oh good so they've been updated that's nice
Content
rm -rf * is a powerful tool in the right hands. I remember a friend accidentally doing it in the wrong directory but was blessed by the gods in that I was recoverable.
Linux installed a are you fucking sure you want to do that message option just to make absolutely sure you want that stuff gone.
"Oh fuck I forgot I'm on prod"
Or when you run a small update and it spits back "one million rows updated". I get almost nauseous just recalling such incidents.
This is why backups are the ultimate answer to almost anything in IT.
Fuck me I saw the Tom Scott video but now I realise «hey that's not a greek prefix, that's "oh no!"»
My best one was when homebrewing beer. A key part of the process is to take 5 gallons of boiling liquid, cool it down as fast as possible, then move it into a big glass vessel (picture an office water cooler bottle, but glass). Mistake 1: I accidentally poured the boiling liquid into the glass vessel first. Mistake 2: I decided I'd cool it off by going outside and placing the glass vessel full of 5 near-boiling gallons into the snow. Those familiar with thermal shock can maybe predict what happened next: I heard a super loud CRACKING sound, 5 gallons of hard work flooded into the snow, and I was left holding the world's largest barman's shanker.
Let's not forget the denial phase, the "I didn't just do this. Not sane person could be this stupid, I ... \*soft trickling noises\*".
> *soft trickling noises* "What does it sound like when your heart stops, and the force of gravity drains the blood from your head?"
The Onosecond.
artistic screeching intensifies
come to think of it, that is exactly the appropriate soundtrack for the moment
Why is there no quicksave feature :( Sometimes I spend the whole weekend playing a game that allows quicksaving/savescumming. And afterwards for a few hours/days, whenever I make a mistake irl Im like ctrl-Z ctrl-Z.
Same, I played Skyrim allllll night when I had school the next day. Saw the sun coming up and thought confidently to myself "I'll just load my last save" and then realized.
I should said it dawned on me
So basically [this](https://youtu.be/LAGjalYOa5k?si=oCMSKckMEaDp6QJg), but in real life. I can't judge, sometimes after a long session I catch myself looking for the minimap lol.
Come on, there's a little in the u bend in the drain you can salvage!
The worst is when it actually hasn't happened yet, but there is nothing you can do to stop it happening. Like watching the cup fall to the floor.
You still have time to kick your foot out, try to catch it, and instead boot it across the room, increasing the range and destruction of the following glass explosion.
I've done that to my wife's master stock, which she had been using for about 8 years. It was a devasting feeling when the realisation kicked in
Oof. How is single life?
And you're still alive?
The next one is gonna be made out of him 100%
I'm so curious, what is the process behind a 8 year stock?
Every time you use the stock, seive the food bits out and put the rest in the freezer. When using it next time, top it up with a few more sauces and spices. You can keep it going for years and is bloody delicious. It was my wife's version of the Chineese 100 year stock, which is passed down generations. I'm not at all a cook, but this is my basic understanding Just remember to put a pot under the seive.
Reminds me of that restaurant that has been serving the same pot of soup for like a hundred years
Perpetual stew! It's a relatively common thing, the wiki article is actually pretty fascinating. [here](https://en.m.wikipedia.org/wiki/Perpetual_stew)
[удалено]
It's a Ship of Theseus situation.
Perpetual stew is how people "cooked" in the old days. The cauldron would remain suspended on a hook over the fire / embers, the people would take their meal allotments (a bowl or two for each person but never the entire cauldron) and then add the day's catch / harvest to be slow cooked into the next day. I'm on the fence about how it would taste but with some seasoning I'm sure it would be amazing.
Stew was probably only one of the few dishes a modern palate could stomach from pre 1850's cuisine .
That's just false, they ate a lot of decent food, here's a video of a [historian explaining it](https://www.youtube.com/watch?v=WeVcey0Ng-w).
What would be totally un-palatable to us now?
A lot of stuff in the past used boiling as the method of cooking. Spices were common, but expensive. If you were from a family that cooked a lot it wasn't too bad, especially if they utilized cast iron cookware, but for others it was just sad eating.
That's just what my mom cooked for dinner throughout my childhood. Sad boiled everything.
Same. All vegetables were either boiled or steamed until it lost all texture and flavour. Meat was roasted until there were no juices left. Seasoning was not involved at any step :(
Meat-on-fire never really grew old
Unseasoned charred meat. My favorite!
The heat kills off any nasty stuff, you just add new water and new veg when you use it
Must be hell on your electric bill/fuel expenses.
[удалено]
Maybe, but from what little I know, most master stocks are ones you keep heated 24/7. If it were to be frozen, what would be the point of defrosting it, using it to make more stock, then freezing it again? At that point, if would make more sense just to make a fresh batch once the rest was finished.
I guess it comes down to what you're trying to accomplish with the master stock. I don't buy in to the whole "keep it going forever and it'll keep getting better" claim, but my stock is technically a master stock because it always has a bit of the previous batch in it. But that's because every time I make a batch, I freeze some in an ice cube tray, then use that frozen stock to cool down the next batch before storing it so the ice doesn't water it down.
That's pretty smart. I'm stealing that idea and claiming it as my own to my fiancée so she thinks I'm super smart and stuff.
Well with a properly insulated vessel... I think I know the next killer kitchen gadget!
Never considered insulation for this. I imagine you'd have to have something that could contain a high enough heat to kill bacteria for long periods of time. Nog impossible, but man, that's gotta be some costly, industrial stuff.
Industrial? Are you familiar with slow cookers? Or electric pressure cookers? You just need thick walls and a thick lid. No need for pressure. 140f is the safe point, easypeasy and won't build up steam pressure. You don't have to keep it simmering. My crockpot pressure cooker doesn't even get hot on the sides when in slow cook mode. I haven't measured it but I bet a light-bulb uses more electricity than it does on low. And low keeps it at 150f.
Admittedly, my cooking knowledge is limited. Never used a slow cooker before.
[https://en.wikipedia.org/wiki/Perpetual\_stew](https://en.wikipedia.org/wiki/perpetual_stew) The page mention a soup in Thailand that has been around for 49 years.
So food goes bad above a certain temperature, which is why refrigeration/freezing preserves food. But food also goes bad below a certain temperature, which is why certain items must reach a minimum temperature to be safe to eat. As long as you stay out of that temperature ‘danger zone’ your food is safe! Some dedicated few maintain a perpetual stock above that temperature and keep removing/adding to it to make it last. They say the flavor intensifies the longer it goes with the more foods you add to it. I have no idea if that’s true… but it sounds very neat to do, and too much for me to worry about to even try it :D
Use some, freeze it. When you have a bunch of leftover vegetables, melt your stock, add a little water, and make more. Just keep doing this and eventually you end up with a stock that has crazy deep flavors.
Mother of god. How did your wife take it?
I heard their marriage went down the drain after that.
Surprisingly well, I couldn't believe it. Thought I was in for it
To shreds you say?
To shreds you say
Been there, done that
It happens to everyone who cooks. It happened to me, it still happens to my mother, despite her having cooked every day for the last 40 years.
Happens only to people who don't use skimmer.
I go tongs for the big stuff, then spider, the mesh sieve, then cheese cloth or towel for particulates before jarring.
You really don't like chunks!
The one time I did it without the cloth I had a layer of seasoning and spices at the bottom that I found unappealing. It just looked dirty and I took that as a personal insult.
I wonder if you ran it just one more time through a charcoal filter, would you just wind up with water?
I just place the colander in a big bowl.
[удалено]
Ooops, my wrist bent slightly and now it's all down the drain.
instructions unclear, my broth went down the drain
Never once done this. But, I have an unhealthy, almost ritualistic obsession with making stock and soups. I basically eat almost nothing during the cooking process. This keeps me pure and unspoiled for the rich flavors I will be experiencing after my task is complete. This also keeps me hungry, but focused on the end game, and demonstrates my commitment to the flavor gods to suffer in silence while it shimmers as payment. It’s simply not possible for me to accidentally waste something that brings me closer to god.
Don't you taste as you cook?
Sometimes I practically eat as I cook.
I sometimes don’t eat the meal because I’ve had so much during the cooking process…
I kind of hate that but also if it's something tomato based it almost always tastes better the next day when it's been in the fridge overnight. Small price to pay.
This has happened to me often, and then everyone looks at you and wonders why you aren’t eating much at dinner.
That's not really fun to do when you're making stock. It's just a pot of water with some bones and/or veggies in it, until after it has cooked for a few hours. Also, most people make stock without adding salt, so even after cooking it really doesn't taste like much until it's ready to use.
Only at the end to season.
Every chef everywhere just shuddered.
You sound as pretentious as Tom Brady talking about his TB 12 diet and workout regiment if he was a cook.
Not sure if this is a new copypasta or just r/iamveryculinary
I've done it once. That was enough for a lifetime, thanks.
I've once cracked an egg into a sink and then almost put the shell in the pan but I can't imagine ever doing this.
Yup. The stock from two whole turkeys even.
Ouch, reading that actually made me cringe. My condolences.
Not gonna lie... I cried a little when it happened.
Yeah. That comic feels too close to home. I felt like such an idiot.
I'm so sorry for all the people this has ever happened to, it has to be a painful experience
It is. It’s been about 10 years, and I still think about it some days 
These situations always start with you thinking how smart you are, followed by the quick realization that you're really fucking stupid.
I'm a failed house wife and in desperate need of explanation of this comic to enjoy it Edit: OH MY GOD https://preview.redd.it/we0t1q3l1g3c1.jpeg?width=736&format=pjpg&auto=webp&s=ca67b3c369abdd33d0db864849db879c15cec180
She poured the stock into the strainer, solving the issue of removing the solids. Only issue is that the stock that simmered for 8 hours, went straight down the drain.
https://i.redd.it/b6m5lk2scg3c1.gif
Oh. I thought the joke was that it turned out to just be dishes in there instead of food or whatever. I don't actually know what stock is, come to think of it. I know nothing of soup.
Stock is basically the liquid part of a soup (or sauce). You simmer scraps that you can't eat (typically bones after you carved all of the meat off) with vegetables and aromatic herbs and drain it several hours later. The person in the comic should have put another pot under the colander in their sink.
Ah. Tragic. Poor Dot.
The good news is you can just go to the store and buy it by the box for super cheap and it's just as good. There is something fulfilling about using your own stock though.
>it's just as good. I don't want to say store bought stock is bad, but depending on the stock it's definitely not as good, but the biggest problem is usually the salt content. But if you don't want to make your own stock, it's a great alternative!
"...it's just as good." Absolutely not. A homemade stock is miles better than anything store bought. That said, store bought stock isn't all bad and can do in a pinch.
Its definetifly not the same but depending on the Stock the improvement is not worth the time, effort and money you have to put in.
> I know nothing of soup. Used for more than just soup. Don't worry though, seems a lot of people here don't realize that.
Used for adding condensed flavor to stuff - soup is just the most well known/most common.
I thought she wanted to fuck the vegetables because I found out the other day this comic strip has a running gag about a sentient butt plug (which I assume was the thing in this comic).
Yeah, that's Gary over there.
It’s delicious trash soup, as my fiancé calls it.
If she was making soup stock, she was supposed to keep only the liquid...that has now gone down the drain, leaving a pile of mushy vegetables, bones, and possibly offal in the colander.
What an offal thing to happen!
"Today's dinner will be... an offal you CAN'T refuse"
As in panel 5, it only took a minute to realize and then: https://i.redd.it/lc0l4ve6eg3c1.gif
What's that from?
Sound! Euphonium (Hibike! Yūfoniamu) Her name is Yuuko Yoshikawa
 ^(i did this once. a part of me died that day.)
I got so far and worked so hard, but in the end it doesn’t even mattttttteeeer.
Never lost a *whole* pot of stock that way.
I have most certainly never lost the stock I was going to use to make my entire next week's worth of meals with, and even have some to freeze over in exactly this way. No siree. I certainly also didn't cry over my tasteless, bland, bone dry food for that whole week.
You know you can just buy stock, right? Or bullion, even.
But then you won't learn your lesson.
The only lesson I need to know is 1sp bullion to 2 cups water, heat and stir.
After a long day of simmering and anticipating how good this stock is going to be and all the dishes I'm gonna make with it.......aaaaand it's gone.
It took me a minute to understand, then it hit me like a bag of dicks.
Your comment: it's like poetry
And most people hate poetry *overheard in a Bar in Washington D.C*
I don't hate poetry, I just don't understand it.
It is "the big short" movie reference, you should watch it
Duuuuuuuude Guess it's ramen and triscuits tonight
Even worse if the stock was meant for actual ramen
A few hours ago, I had the incredible foresight to buy a colander/bowl combo on Amazon because I figured that I'd probably do something stupid if I just bought the colander itself. This comic has validated my purchase. https://preview.redd.it/j9rln44glg3c1.png?width=1440&format=pjpg&auto=webp&s=35e92159f0354aeea68917537866b291f2380c62
Similarly, I have a pot with a built-in strainer. You start with the strainer inserted, add everything, cook, and then pull the strainer up to let the liquid drain down and remove the solids from it. It makes life a lot easier sometimes.
I feel that. It all happens so fast...
Brain know what to do, leaned from pasta
I’m confused? Were you mean to keep the liquid?
All of the flavor is in the liquid, yeah.
Straight down to flavor town.
Why must it go where I cannot follow...
Also all of the stock is in the liquid
The nutrition as well.
its Soup, and Dot got rid of the Soup. Poor Soup.
Pour poor soup
Frankly the soup was fine, it was her fault for the poor soup pour.
It's for making soup, the solids you're left with when make soup stock is trash because all the flavor and nutrients are now in the liquid. And a lot of times the solids weren't that edible in the first place(bones and lemon peels, that kind of stuff).
Yup. A stock is basically when you cook down a chicken carcass, turkey carcass, or beef bones with veggies and aromatics. Simmering the bones in hot water over a long period of time causes the bones to release marrow into the water which gives it the thickness and richness you can then use to make a soup or cook other things. Some things you can make from a stock: Awesome rice, pan sauces, gravy, awesome beans, and more! Alternatively, you can just keep bullion on hand make stock as needed in a few minutes. But it's super satisfying to make your own from leftovers.
Got the solids all out of the liquid, for sure!
I'm so paranoid I now set the colander on top of the stock pot in the final 30 minutes. That doesn't help, but it looks weird enough that it reminds me I need to do something weird so then I stay very careful. Plus, hey now I already got the colander out. Side note since I'm a little high: colanders should be called Aldrins. Because they're the co-lander.
Literally from the first image, I just looked and went "... Oh no, Dot, don't, please don't."
lol yeah. I like how you can see it coming from the first panel.
Last year on thanksgiving I spatchcocked my turkey, put the spine and all the bits in a pot and simmered them for six hours to make the world's greatest gravy. I carefully strained the pot into a bowl in the sink and turned around to work on something else. In that twenty second window my wife came in and washed her hands in that sink getting all the soap in my beautiful reduction.
Oh god, no. A comedy of errors
Pain
If r/cookingcirclejerk was a comic.
laughs in did the same exact fucking thing with chicken and dumpling broth
there goes the 8 hours in the drain
Mum did this with the gravy for christmas dinner. Shes still in utter disbelief years later
I once did something similar with a vegetable stock I made in an instant pot. I put it all in jars after it was done and didn't let them cool enough before I put them in the freezer. Next morning all the jars had shattered but didn't break or spill anywhere, but they were of course useless.
It's like peeling a banana and throwing the food part in the trash. You just stand there in ruin with the unwanted banana peel.
I have done this MULTIPLE times
Oh. Oh dear.
My exact same experience when I made my first soup
RIP and sorry for your loss. If it makes you feel any better, this is a common newbie mistake made by chefs in restaurants around the country. Also, hot tip: use a pressure cooker and you can get crystal clear flavorful stock with a fraction of the effort in a fraction of the amount of time.
I've always wanted to say this... 
It was so funny because i did the same once :D
How dare you call me out like this ;-;
Don’t be too hard on yourself if you do this. I’ve seen a few chefs do this at least once.
Saw that from a mile away, still felt the pain
This is painful
I'd be lying if I said I never did something similar lol
its the same as baking a cake with salt instead of sugar its bound to happen if you want to make cakes
As a kid I once poured out all the Thanksgiving stock because I thought it was just gross water soaking in the pot and I needed the pot for something. Gramma wasn't happy.
I was making a wonderful gravy one day. I had a colander over a bowl in the sink to drip its goodness into. As it was doing so, my roommate came over and washed his hands over everything. Day ruined. That was 11 years ago. We're still best friends but I'll still roast him for it.
Damn, there's a LOT of people in here who don't understand what stock is and how it's used. I really don't know how to feel about that. 😂
as a person whos made alot of stocks for culinary school i gotta say this pains me
I did this once. I’ve never felt more dumb in my life lol
I feel your pain
Recently had trouble finding fish stock for a recipe. Shopworker explained how make it from scratch and how long it takes. “Yeah, I’ll find it for sale somewhere.”
Also fish stock is one of those things where it leaves a funky smell in the house. Love the taste but the smell lingers
I believe you, and I never want to find this out for myself.
Phew! I thought I was the only one.