Skip Navigation

InitialsDiceBearhttps://github.com/dicebear/dicebearhttps://creativecommons.org/publicdomain/zero/1.0/„Initials” (https://github.com/dicebear/dicebear) by „DiceBear”, licensed under „CC0 1.0” (https://creativecommons.org/publicdomain/zero/1.0/)RT
Posts
12
Comments
111
Joined
2 yr. ago

Score

Jump
  • User you are replying to wasn't replying to OP?

    Maybe my reading comprehension is bad, but it seemed obvious to me user was replying to a specific comment seeing how it was a reply to that nerd comment instead of OP and post used the phrase "this comment".

  • If the 2x4 width (about 1.5) is too small, 2x3 lumber is common. Get a bunch and screw two boards together to use three 3 inch (actually about 2.5) so that you don't worry about the board tipping.

    Since your current frame is legless, i'd probably do a decent sized frame underneath so not just supported at corners.

  • Yep. I have three brothers. My dad used ranked choice voting for us when we were kids all the time on "flavors" of things we needed to buy: ice cream, candy, toothpaste, etc. We understood it with no issues.

    it was amusing seeing the look on a friend's face when my dad would barge into the room with 5 different toothpastes and ask, "which of these do you like the best?" Followed shortly by "which of these do you like 2nd best?"

  • I've bought my last two laptops from System76. They default to their own PopOS now but you can still get ubuntu if you prefer.

    Also, i didn't realize there was a laptop war. But if anyone is winning, i'd have to say it's apple. Obviously anecdotal, but i think i see more macbooks than any other specific laptop manufacturer.

  • I used to do chicken thighs this way. Delicious but holy fuck it made a mess with the oil. Even with a splatter guard. So now i bake in the oven and make a giant mess in the oven... sigh...

  • My Mom showed me a reverse sear method, which I've followed for a few years now and has given me a perfectly cooked roast every time. I've fiddled a bit with the exact temperatures and cook times, but here's my latest iteration. You NEED a meat thermometer!

    • Night before: scour fat on top, season with salt, pepper, whatever other rub marinade - our meat market sells an amazing wet rub thing that we use.
    • Remove from fridge 2 hours before cooking. I usually stick meat thermometer in at this point, stick it in from the side so that most of the thermometer is inside and the tip is approximately at the middle of the roast. This has given me the most consistent results with temperatures.
    • Cook in oven at 185F until center is 118F (about 4-5 hours for my boneless 5 pound roast)
    • Remove, tent with foil, and rest for about 20 minutes (center should come up to about 125F while resting)
    • Cook in oven at 500F for another 12 minutes (necessary for brown crust and caramelizing fat)
    • Remove and rest for another 10 minutes.

    I did a 5 pound boneless ribeye roast today, and this whole process took about 7 hours. Probably will try bone-in next year, as I didn't realize the meat market I buy from does the remove bones and tie back together thing.

  • We started doing a rib roast for thanksgiving a few years ago. So much better than turkey!

    I also do baked skin-on chicken thighs regularly, which we also like better than turkey, that we simply never have a craving for turkey.

  • Wow! This was super creative. When we were broke teens, we played warhammer with regiments represented by index cards with 30 axedwarves written on the card. Then scratched out to write 29, etc.