There is still benefit to hot forging the steel to refine and align the microstructure, but it doesn’t have to be many folds.
If you want to get really mad, read On The Edge by Nate Silver.
Wall Street. Shorts, bulls, bears, options, it is all euphemisms for gambling and everyone else suffers for it.
You have your preference, I have mine. An underdone cookie is gooey and melty but still brown around the edges, best of both worlds.
He’s a sassy dad, his flavor would have to be a dad joke. Something like “Balz to the Walz” with malted milk balls. Or “DIY” orange clean flavored ice cream with chocolate sauce streaks.
I don’t consider nuclear as renewable, but they do reduce CO2 production.
I really want to try a slant, but my phoenix DOC does a great job and is a bit more clog resistant than other razors I’ve tried. I can’t bear to switch because it is the copper one and it is beautiful.
I’ve had pizza with mozzarella, lemon, olive oil, and arugula on it. So good.
Here’s a list of things I used to jerk it to
I drink coffee on my porch with my wife so we can identify birds and say hi to all the runners and dog walkers.
I have lots of questions. I’ve always heard to use a VPN that doesn’t keep logs, this is the first I’ve heard of i2p. If I add i2p trackers that implies I still have non-i2p trackers so can still be identified. I feel like I need way more information on how to do this safely before I change anything.
My garmin watch has a vibrating alarm that works for me. For about a month I woke up thinking some asshole was spamming text messages, but now I know what it is. I have yet to accidentally turn it off.
Sriracha on pizza is fantastic, eating that at this second.
Correction: Underwood Sriracha
That is kinda like a prisoner's dilemma. If we all go smaller we all win, but if one person goes big they win and others lose.
We cannot rely on people to do the right thing because there is an incentive to do the wrong thing. Change has to be through legislative incentive.
Pics to come tomorrow. This is a recipe I got from someone at r/smoking years ago and has been my go-to ever since. I usually brush half the pieces with maple and half I leave alone. The ones without maple have a smokier taste and are a tad crustier, a taste and texture I prefer for smoked salmon. I often brine overnight, rack the fish on the counter and use a fan to form a pellicle while the smoker is heating up. Takes roughly six hours to cook at the low temp smoke setting on my pellet grill.
Recipes: Thaw fillets, remove skin, cut the fillets lengthwise right down the middle and cut these strips into 7" or 8" lengths (usually 1/3 of the length of the fillet).
Brine: Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer. Add to this; 6 ounces of soy sauce 1/2 cup of non-iodized salt 1/2 cup of brown sugar 1/2 tsp of Garlic powder 1/2 tsp of Onion powder 1/2 tsp of Cayenne pepper 1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves)
Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly.
Leave the Salmon pieces submerged in this brine for 4 hours (under 1/2") to 6 hours (over 1/2")
Dry the salmon and put on rack in fridge overnight to form a pellicle.
Smoke on low until internal temp reaches 145+. Brush with maple syrup once an hour to keep moist.
Edit: and here's a progress pic. Peppered on the left, maple on the right. Finished product looked very similar but a bit darker. Taste and texture were great. Funnily, the maple finished first despite getting brushed hourly.
!pics
