So, another quiet Christmas at our place. I’m about to put together a lasagna that’s way too big for two people (and a Wonder Dog), but hey, it’s silly to go to the trouble and then not have leftover lasagna for the freezer.
OMWC gave me an 8 qt multicooker for Christmas. We have a tradition of giving each other cooking-related gifts for all gift-giving occasions. Then we BOTH get the benefit of the present.
I have to say, I’ve resisted the multicooker mania, but it’s just exactly like the way I resisted a rice cooker.
ALL my Asian friends: SP you NEED a rice cooker!
SP: Eh, how hard is it to make a pot of rice on the stove?
SP gives OMWC a rice cooker when out of gift ideas one birthday.
Fast forward.
SP: OMG! How did we live without this thing??
Same deal with the multicooker. Tamales done in 45 minutes? Check! Flan in 15 minutes? Check! (#notvegan)
Along with all the more regular uses for it, I expect to use the hell out of the thing for small batch canning. Great gift, all around. Thanks, OMWC!
Anyway! Let’s see what’s happening in the world today.
Who hasn’t fantasized about doing this?
No, OMWC, we cannot do this.
How would this go over for the holiday decorations at your workplace?
I imagine they must have gotten the parents’ permission for this.
And, of course the legislator wants to legislate even more in response to this.
Time for me to open some cooking wine…you know, wine I will drink while cooking.
Merry Christmas, etc etc, Glibs!
?
I’ve read the links, and still no one has posted?
So close, Tardis.
So close to what, being firstest? You can have it.
Delete me, oh great web masters.
Can I have a plump edit faerie instead?
Looks like he/she/it is taking Christmas off.
“Eh, how hard is it to make a pot of rice on the stove?”
Inorite? When I went vegetarian in college it was a matter of pride to be able to cook grains and beans perfectly on a stovetop.
But I have been tempted by the multi-cooker.
Rick Bayless has a vegan tamale recipe to die for.
(I’m no longer vegetarian.)
I am somewhat stunned by how useful and amazing the multicooker is turning out to be. And I’ve only had it a few days!
Back in the dark ages, when I hooked up with OMWC, I developed a really good vegan masa. This year’s tamale fillings were: sweet potato and black bean with red chile (vegan); roasted corn and pinto bean with green chile (vegan); “beef” in red chile and cheese; and, green chile and cheese. They are all delicious, if I do say so myself.
I made 5 dozen on Monday so we’d have some to freeze for quick dinners.
Rice used to be a staple part of my diet, and I never used a rice cooker. Some friends had them, but honestly they were no improvement over pot+stove+timer.
Then I got a Zojirushi and while it is slower, the quality of the finished product is amazing, and it keeps for hours. But then I stopped eating rice.
Yes, we have a Zojirushi. I make pilafs and other grain dishes in it, in addition to just straight rice. (We mostly eat brown rice.)
I shall see how the multicooker does on those. The Zojirushi’s days may be numbered. There is a limit to how many appliances we can leave out on the counter/island at once.
Love my Zojirushi too. Highly recommend.
I don’t cook much, but I enjoy the versatility of our Instant Pot. My wife worries my son will go hungry when she is traveling, but I’ve found enough recipes that the two of us enjoy.
I’m going to invite myself over for dinner. That sounds delicious.
You’d be welcome.
And, of course the legislator wants to legislate even more in response to this.
The government spying on Donald Trump, however, is heroic.
I’ve been tempted to put gamecams inside my doors but when I use them outside I mostly get pictures of leaves blowing and myself, going and coming to pick up the camera.
Security here is kinda moot since most folks provide their own and the bad folks know it.
Somebody set up a gamecam on our back woodlot once. Never could figure out who did it. I was walking just before dusk when a flash went off and I was stunned to find the camera. Wasn’t the guy who normally hunts on our land.
Well, I repeatedly fail at it. So there is that.
You need a thick-bottomed pot. And patience.
I have neither.
A timer then.
You don’t need a thick-bottomed pot; I certainly didn’t have one through University.
You do need Mrs. Lumb’s recipe for Chinese “steamed” (really, it’s boiled) rice, taught to me by Mrs. Lumb herself, the erstwhile owner of The Kwongchow Mandarin Restaurant on the upper floor of 126 Elizabeth Street in Toronto (behind City Hall). The Kwongchow’s gone now, but her recipe (which is mostly about technique and timing, not ingredients) will live forever.
Ready? Brace yourself. For starters, you must studiously ignore what most rice packages tell you about rice:water ratios.
For every part of white rice (this recipe does not work with whole-grain rice unless it’s Uncle Ben’s Brown Converted†) you need 1.5 parts water. So for a cup of rice, you need 1 and 1/2 cups of water. You do not need any other ingredients, though if you wish, you can add a dash of salt, a splort* of lemon juice or a small pat of butter. You can wash or rinse the rice first, but it’s not necessary — most modern suppliers have cleaned the rice adequately. The only reason you might wanna rinse is to get rid of excess starch, but if you do that and you’re trying to eat more than a few grains of rice with every forkful or chopstick motion, you’ll want to retain as much of the starch as possible so that the rice clumps somewhat.
Put the rice and water into a pot which will allow the rice to almost double in size without blowing the top off. Now, bring the rice to a boil, and once it starts boiling, set the timer for 20 minutes, turn the heat down to a simmer and wait until the water just about stops bubbling at all. Now cover the rice and walk away.
When your timer goes off, turn the heat off and let the rice rest for another 10 to 15 minutes. Then uncover, dish out and eat with your favourite accompaniments.
Total time: 30 to 35 minutes, during which you can make your protein etc.
_________________________________
* What’s a splort, I hear you ask? Really? Do I have to explain everything?
† Wanna do brown/whole-grain rice? Change the simmer time to 45 minutes. Seriously, that’s all that’s different. The extra time’s so that the bran coat can be penetrated and cracked by the simmering water (about 25 minutes). From that point on, it’s the same time as white rice. The reason Uncle Ben’s brown converted rice works the same as white rice is because Uncle Ben’s has been parboiled and then dried, so the bran’s already cracked.
White rice timing (20 minute simmer) also works for quinoa, but you should use equal parts quinoa to water. Larger amounts of water just turn quinoa to glop IMNSHO. Also, most quinoa has what can best be described as a slightly alkaline “dust” on it, so rinsing it first is actually beneficial for the flavour.
That’s pretty much what I do. Works well.
Same here, except my wife puts a good quality dish towel (one that won’t see pink) under the lid to absorb the water that would form on the underside of the lid.
That’s how I do it, although here I need to use a little more water. Usually 1 3/4 cups.
I just do (usually) what I’m told. 1 dry cup of rice, 2 liquid cups of broth (beef, chicken, or vegetable) depending on the recipe. Or is it the other way around? I forget.
. . . here I need to use a little more water.
Y’know, I run into this comment from time-to-time, and I gotta think that there’s some variation in how dry the rice actually is (or perhaps how old it is), depending on where it’s sold in North America or whether it’s been warehoused for a while. I always use “new crop” stuff (there doesn’t seem to be any other kind sold in my neck of the woods), and it always works with the 1:1.5 rice:water ratio.
We’re at 2600′ and a dry climate. I’ve tried 1 1/2 cups of water and there’s always some crunchy rice. There’s only two of us, so a bag of rice lasts a while. The rest is the important part.
Carolina Gold rice lives in the freezer.
Kokuho Rose, either the regular of the Koda Farms heirloom variant. The brown rice version is very close to the white and not at all like the typical brown rices.
I’d love to try some Carolina Gold rice, but it’s hideously expensive here in Canuckistan. (The shipping charges are punishing . . . )
It’s a more involved cooking process, but Carolina Gold is delicious. The closest thing to it would be basmati with butter in it.
We’re at 2600′ and a dry climate.
Yeah, Edmonton’s at 2,200 ft. and on the lee side of the Canadian Rockies, so we’re pretty dry too (not quite as dry as Calgary, though . . . ).
1/4 cup basmati, 1/4 cup carnaroli, 1/4 cuo orzo, 1 3/4 cup chicken stock, add salt and butter depending on stocks saltiness and unctuousness ( this is goiing to require some trial and error ad is obviously subjective AF). Just bring to a boil, cover and reduce heat to second lowest setting for 16 minutes, uncover just long enough to let out some steam and set aside for five minutes. et voila.
That’s an interesting combo. I’m going to have to give that a try.
oh, it should be 1/2 cup basmati, you should have a full cup of rice/pasta mix per serving.
Yeah i fucked that up again I had the ratio right but it’s a 1/4 cup per serving so 2 Tbsp Basmati 1Tbsp each Carnaroli and orzo/ serving. the numbers up there are for four servings (natch)
Home-made Rice-a-Roni! I’m gonna give that a try too.
I use half a cup of pasta, half a cup of rice, and 1.75 cups of broth, usually with some herbs and/or tomato paste stirred in. Lightly roast the rice and pasta first (I do it in butter), then dump the liquid in, turn down to a simmer and cover for 20 minutes. The spousal unit loves it.
Interesting mix, and I oftentimes do stuff like that. The carnaroli’s releasing it’s own copious quantities of starch, changing up the game a bit. I’ve always enjoyed using stock rather than water to cook my rice in, as well as various herb/spice mixtures.
Adding the orzo is a bit like the old Rice-a-Roni mix, of which there are tons of variant recipes on the ‘Net now. ’Course, the homemade R-A-R is really kind of a pilaf, so you normally roast the rice and pasta (either dry or with a bit of some fat) in the pan first and then add the water and flavourings and simmer ’til done.
**SIGH** “. . . its own copious,” not “. . . it’s own copious.” Apparently I’m already drunk.
Samuel Smith’s Taddy Porter. Yum.
Good choice, one of my favorite of Samuel Smith’s offerings. I’ve cracked open a McEwan’s Scotch ale and am enjoying a Doc about Tudor era Christmas. I never knew the 12 days of Christmas were an actual thing following Advent. You fasted and saved all through Advent so you could do nothing but eat and drink and party for 12 days starting on Christmas Day. I feel like we’re doing it all wrong in the modern era.
Interesting. Yeah, I’m down for a 12 day party:)
The Lucy Worsely one?
“Tudor Monastery Farm at Christmas” on Prime
Ah, yes, I’ve seen that one. They do some interesting series.
I recommended it to my mom & sister, I’m sure they’ll be making some meat pie adaptations in the near future.
They also did an interesting one on the history of rail in Britain.
Aww, crap. I forgot to put the ribs in marinade. I guess that makes them a later this week meal.
We had ham and turkey breast. Both good. Cooked turkey breast in instant pot for first time. Browned in oven to finish. Very juicy. Roasted ham in oven bag.
Luckily, I’m not feeding guests today, so no one’s going home disappointed.
Accidentally serves my aunt the Porterhouse and I ended up eating the T-Bone. Still a fantastic cut of meat. Salt and pepper in a cast iron with butter. MMM. Meat coma now, I think I’ll play a game now.
You’re a good man, CPRM, and Auntie will give you a hug when she leaves. No nephews/nieces over for dinner today?
We did all that over the weekend.
sP those Tamales sound great, and my 2cents to the rice question,
Minute rice
Cheers!
Better yet (if expensive) buy one of those bags of Knorr’s that you can stick in the micro for a minute. Makes clean up real easy
SHEELA!!!!!!
Rice is easy. Merry Christmas everyone!
First?
Milwaukee’s Beast Diet is flowing freely, and 1/2 a pork loin is about to go into the Pressure Cooker of Love.
Since it’s Christmas, Jugsy gets real potatoes and not the fake things I make with riced cauliflower.
Merry Tall Cans!
Got my Natty’s, maybe some fried Spam for a snack,
Tall Cans!
This is euphemism central.
Dad and I are having Weißwurst and noodles.
#allsausagesmatter
I miss a good Curry Wurst.
I had the best curry fries once and dammit if I could find and/or reproduce it. The sauce was like half curry sauce, half chicken gravy. The fries were really just a delivery vehicle. It was epic.
I make my own curry wurst. It is really good if I do say so myself.
Recipe? If I might enact your labor. Keep in mind, I’m in the south. Lots of great food here, but not German stuff.
Currywurst
YIELD: 5 POUNDS (2.27 KG)/
15 LINKS
DIE: 3/16 (MEDIUM)
5 pounds (2.27 kg) pork
3.5 ounces (100 g) salt
1/ 4 ounce (7 g) white pepper
1 / 4 ounce (7 g) ground ginger
1 / 4 ounce (7 g) ground nutmeg
1 / 3 ounce (9 g) garam masala
2 eggs
1 cup (235 ml) cream
29–32 mm hog casings
1. Cut the pork into small, 1-inch (2.5 cm) cubes.
2. In a large bowl, mix all of the ingredients except for the eggs and cream with your hands until they are equally distributed.
3. Grind the mixture two times through a grinder on a medium die.
4. After each run through the grinder, use your hands to mix the ingredients together and fully emulsify the loose sausage. (The mixture should be sticky and well combined, and should stick to your hand when it’s turned upside down.)
5. Using your hands, add the cream and eggs. Mix the ingredients very thoroughly, until the mixture becomes sticky and emulsified; the sausage should stick to your hand when it’s turned upside down.
6. Add the loose sausage mixture to the stuffer; pack it down to remove all of the air pockets.
7. Stuff the sausage into the hog casings and twist links 3 to 1 pound (455 g). (Generally, each sausage should be 5 to 6 inches [13 to 15 cm] long.)
8. Lightly poke each sausage link with a poking tool 3 or 4 times.
9. Put the twisted links in the refrigerator, uncovered, and chill overnight to dry out
the casings.
10. Snip the sausage at the seams to separate them into links.
Hot Bratwurst
YIELD: 5 POUNDS (2.27 KG)/
15 LINKS
DIE: 3/16 (MEDIUM)
5 pounds (2.27 kg) pork
1 3 / 4 ounces (50 g) salt
1/ 4 ounce (7 g) white pepper
1 / 4 ounce (7 g) ground ginger
1 / 4 ounce (7 g) nutmeg
1 Pinch of cayenne
1/ 2 ounce (14 g) red pepper flakes
2 eggs
1 cup (235 ml) cream
29–32 mm hog casings
1. Dice the pork into small, 1-inch (2.5 cm) cubes.
2. In a large bowl, mix all of the ingredients except for the eggs and cream together with your hands until they are equally distributed.
3. Grind the mixture two times through a grinder on a medium die.
4. After each run through the grinder, use your hands to mix the ingredients together and fully emulsify the loose sausage.
5. After the second grind, add the cream and eggs. Mix the ingredients very thoroughly, until the mixture becomes sticky and emulsified. (The sausage should stick to your hand when it’s turned
upside down.)
6. Add the loose sausage mixture to the stuffer; pack it down to remove all of the air pockets.
7. Stuff the sausage into the hog casings and twist links 3 to 1 pound (455 g). (Generally, each sausage should be 5 to 6 inches [13 to 15 cm] long.)
8. Lightly poke each sausage link with a poking tool 3 or 4 times.
9. Put the twisted links in the refrigerator, uncovered, and chill overnight to dry out the casings.
10. Snip the sausage at the seams to separate them into links.
*Adapted from Homemade Sausage by Chris Carter and James Peisker (though if you follow their recipe it is WAYYYYYY to salty)
And you get my bratwurst recipe as a bonus.
I typically make 50 lbs of sausage a year.
I grill year around even though it gets cold up here.
This is my go to website.
https://www.meatsandsausages.com/sausage-recipes
Now that’s my kind of porn site.
Copied and pasted. Thanks!
What movie from 1905 are you watching?
You didn’t like “Those Awful Hats” last night?
SP is putting together lasagna with her home-made ricotta, then orange flan for dessert. I’ll contribute a salad and a bottle of Cornas.
I’m starting to think you didn’t read the article.
Finally got some Christmas music flowing, Ave Maria……
Bah! Can’t listen that. Makes me misty eyed.
Condom trees meant something else to me.
Bold strategy, condom.
Got wood?
So once the Xmas afterglow wears off, any predictions on how the rest of this impeachment thingy plays out?
Senate acquits, house refiles, rinse and repeat. Charges get flimsier until he terms out. Then, they just smear via the dem/ops press for eternity.
Murkowski is already making noise that she may be willing to cross over. Are there enough RINO’s in the Senate for Trump to need to worry?
No.
I’ll bet she stays on the reservation. She’s a little pissy about McConnell openly saying he will coordinate with the White House. It may not be a bad idea for him to stop announcing it. I predict she won’t break ranks over that.
She’s garbage and would have lost in 2010 if the native corps hadn’t funded her write-in campaign after she lost her primary. But she can’t afford to go against Trump.
Too bad she wasn’t shoveled into the same dumpster with her dad.
Or they lose enough marginal districts that the votes aren’t there anymore.
Until the next reply, I mean Hitler , then it’s Trump the Statesman, same old shit,
More kayfabe, but stalled until the senators running for Prez don’t have to be chained to DC.
I had to look that word up. Very appropriate.
The rice cooker is great. I have a cheap black and decker about 15 years old. Set it and forget it and perfect rice results.
Why in the hell would you need your clothes dryer to hook to the internet?
Those tamales sound great. Never thought of using a multi cooker for them. My problem with tamale making is I always get the masa to filling ratio to heavy on the masa side. I think it is my masa consistency to thicc so I can’t spread it thin enough. I inherited a multi cooker but have never used it. I also bought a rice cooker/steamer some months ago and it does cook better rice than I can in a pan.
Christmas lunch was crab bisque, prime rib, salad and pie. Never got to the green bean casserole. Prime rib was cooked close to perfect. Reverse sear using the smoker and then oven at the folks. Now time for a cocktail.
So the maker can gather metadata and sell it.
I guess that makes sense. If you told me how often you wash your clothes would be information that could be monetized 10 years ago I would have laughed in your face.
And your lunch sounded awesome.
https://www.interana.com/blog/the-genius-of-juicero-what-really-happened
Nothing tops the Juicero!
Watching Hogfather. I feel as if I am missing quite a few important details.
Finished it, I feel I have missed a few things too. I so cannot multitask. *glares at wife*
“pissing brandy and crapping plum pudding” *chuckles*
So I did a few searches. I could not find one Greta(How Dare You!) meme for the scene where Death confronts the Auditors.
The wife and I will need to check it out. We watched some documentary about finding a cat killer. It was pretty grim but interesting mini series about People on the the internet finding a cat then person killer.
Past the 50 comment window, so I’ll post this. It’s a chive link with no boobs, as I didn’t want to step on O’s metier.
Better than bag pipes. Ha ha!
Oops. “Q’s…”
Of course, it must be because Trump hates the gays. CNN video.
Mrs. Dean was also resistant to the instacrock, but uses it for maybe half our meals now.
Stove-Top or GTFO.
All of the family visits completed. I need some more to drink. Two Irish coffees in and on a Hooker Pale Ale.
Now that you mention it, goddammit, we should have laid in Irish coffee supplies. Well, there’s New Year’s Day.
#metoo
May I recommend Teelings Irish whiskey.
You may indeed!
Also, I can’t remember if you’re the one who sent me down a Left Lane Cruiser rabbit hole, but if it was you, extreme thanks.
Likely.
Ft. Wayne’s finest.
Whooaa….that last sentence is like my Christmas list word scrambled cuz this year I asked santa for a pale Irish hooker and two coffee ales.
Their all pale aren’t they.
Good thing I refreshed before posting.
The dead ones are blue.
Briefly.
Scrooged is a Christmas classic. Fight me.
I’m bubbled out. On to a Manhattan. Grilled lobster tails, celery root puree and roasted broccoli for dinner.
Grilled lobster tails……..now you’re talkin’. I saw celery root in the store the other day for the first time. I wondered what one did with that.
Peel it, dice it, and cook it like mashed potatoes. With more butter and cream, instead of milk.
I’m going to try that. Thanks!
Check out the Celeriac Gratin in the Thanksgiving Recipe Post, that OMWC and Spud developed years ago. Sooooooo good. It’s worth every bit of the work that OMWC puts into it. 😉
Holy sweet born on this day smelling of lavender baby Jesus that is a lot of cheese. Thanks for the heads up, I skimmed over that post. I will make that! Thanks for the print option on the recipes! I owe you guys some drinks someday for what you do to make this place great.
The last appearance of the Solid Gold Dancers.
And very well attired.
Bad Santa is the one and only great Christmas film.
And I note that Stephen A Smith looks disturbingly like the midget in that movie.
Another classic.
Not watching it anymore. I lose it every time the little boy speaks for the first time.
My go to on Christmas is still Scrooge (the musical) because it’s fun. Albert Finney is great. The best part is when my wife sings along with, “I Hate People.”
I get a little misty when the kid talks but hey, it’s Christmas.
I just got an Instapot for Christmas. I can’t wait to try out a bunch of recipes.
I overcooked the ham (oven) and then forgot about the Low Carb Beef Wellington while I took the dog out for a walk – the crust is more gray than brown. :^(
The cheesy potatoes and gluten free stuffing turned out pretty good. I don’t think anybody was hungry after the meal, but there is room for improvement. As usual, my weaknesses are multitasking and time management.
Merry Christmas everyone!
Went over to my father today and helped him make one of those salt encrusted tenderloins that you wrap in a towel and cook right on the coals. We must have fucked up every single step, from doing a right shit job of trimming fat and silver-skin, to trussing it up so it looked like something cast aside after battlefield surgery, and just guessing on how long to cook and rest the thing. But good god was it delicious. Long story short try this technique if me and my father could drunk our way through and end up with something so tasty anyone can.
Try a salt encrusted prime rib sometime.
On the list.
Hyp, If you liked Left Lane Crusier, here is a band I really dig. See if you like them.
https://m.youtube.com/watch?v=UJu2Yk2roAQ
I’ll check him out, very Scott h Biram like or maybe vice versa, never can tell who influenced who or if it’s hundredth monkey effect.
What Child is this?…..
It’s not mine.
Someone begs to differ
Wife got an electric lunchbox for me.
https://www.itakico.com/products/itaki-lunch-box?variant=28791183245364
Looking forward to trying it, but unfortunately it seems to have been stuck in customs for two weeks and won’t be here until next week sometime.
Did she get you the Hello Kitty bowl and chopsticks to go with it? Just kidding! That looks cool.
Trying to figure it out. Does it work like a double boiler?
I’m not sure how close the lower cooking bowl is to the heating element. The videos I’ve seen don’t seem to use as much water as a double boiler. It’s also contained and steams the upper cooking bowl.
https://youtu.be/wpQHpLW0myg
I like the idea of being able to have hot rice and steamed veggies with maybe meat at work.
Another brand, but similar idea
https://youtu.be/ks6hhMoTRKY
Does it come loaded with soiled panties?
/asking for a friend
Define soiled.
Electric lunchboxes will never be as efficient as fossil fuel powered lunchboxes.
The electricity comes from unicorns and rainbows.
It’s 98% renewable, although it takes millions of years and intense pressure to renew.
Renew!
Give it up for anthracite, composted ferns from 200 million years ago.
“I imagine they must have gotten the parents’ permission for this.“
Yes. They must, and I’d be very surprised if they didn’t. I doubt they had any trouble, BTW.
Highlife for Christmas
Christmas choir
Woof. Done properly, celery root puree is a root of death. It upstaged the grilled lobster. Rye is now in the glass.
Holy shit this night is getting interesting. Family drama and other’s family drama. We are on shots.
Kid got a stack of stuff, he’s already breaking things. Talked to my brother for about an hour. He’s working on some particle acceleration maglev device up in Berkeley. Sounds interesting. Something to do with making plasma and directing light at extreme levels. He had some crazy fucking renting a room stories. He’s pretty aspie and doesn’t get along well with people. Some lady started legal eviction on him and they went back and forth for awhile. Finally, he left on the very last legal day. Then, she sent an e-mail to his boss telling him that my brother smokes pot and refused to pay her some of the money and yelled a lot. It got intercepted and squashed before doing any damage. Then, a month later she physically drove to his lab and had the CEO meet her at the gate and gave the same spiel. I don’t know how he finds these people and why he pisses them off so much. He told me a few other stories about rooms he rented which are just as crazy. I wonder if it’s genetic. I don’t get into the hate stuff much, but I have crazy shit happen all the time too. It’s like NotAhdan’s horoscopes are accurate in my case, almost.
The other one that was funny was a guy in Oregon. First he went there and worked for a couple of months. He arranged the room beforehand and verified along the way. He said in the morning the guy was fine. He called again from SFO and the guy was kinda off. He called again and the guy was sloshing drunk. He ubers to the guys house and the guy makes him drink with him. My brother doesn’t really drink, he’s more of a stoner. Then the guy starts showing him wrestling moves from back in the day when he was a star wrestler. My brother goes along and grabs his calf and lifts it. The guy fall onto the wall, leaving a huge dent in the drywall and then hits the floor, out like a light. He has blood flowing down his face. This is night one of a temporary room renting stay. The guy scared my brother pretty bad. He slept with a piece of rebar for protection. He said the guy would hit the blackout stage around 4 p.m. and then just keep going all night. When that job ended, my brother snuck out and ran down the street before calling an uber. The next was the lady above.