OT - What are you doing right now?

DoubleEgger

WeberWho said:

Might be worth looking around online for the Ace coupon good for tomorrow only

bucky925

Giving it one more shot to make my 2010 macbook pro go ONE MORE YEAR!  It's kind of like a car with 360k on the clock, you just want to see how far you can push it. Well, not push it literally. 

TEXASBGE2018

I'm thinking about pulling the trigger on this. Seems cheap enough to try out and I like my other Lodge stuff.

lousubcap

bucky925 said:

Giving it one more shot to make my 2010 macbook pro go ONE MORE YEAR!  It's kind of like a car with 360k on the clock, you just want to see how far you can push it. Well, not push it literally. 

@bucky925 - Not sure how far I would have run the clock on my old Porsche but the engine fire at 305K miles sealed the death sentence. 

Sounds like no specific computer issues other than age.  I have a similar house-hold deal here but due to forum decorum will refrain from any further comments.    Even with Friday night-don't want to mess with this thread. 

DoubleEgger

bucky925 said:

Giving it one more shot to make my 2010 macbook pro go ONE MORE YEAR!  It's kind of like a car with 360k on the clock, you just want to see how far you can push it. Well, not push it literally. 

Thanks for the reminder. I just went and backed up my 2013 MacBook Air. 

TN_Egger

I'd like to buy the new macbook air, but my 2013 edition just gives me no reason to.

JRWhitee

Im with you guys my 2011 macbook
pro is going strong

nolaegghead

JRWhitee said:

Im with you guys my 2011 macbook
pro is going strong

My December 2013 MBP 15" Retina runs as fast as the day I got it.   Case is a bit dented up, but I put a cover on it and it looks fantastic.

thetrim

https://twitter.com/AwardsDarwin/status/1073718493051318273

This twitter account is a great follow.

bgebrent

Kiss

TN_Egger

If you need a new instant read thermo - Lightning Deal ends in 5 hours.

https://www.amazon.com/Lavatools-Javelin-Limited-Ambidextrous-Thermometer/dp/B017NGZIXW/ref=gbps_img_m-6_afe4_62d97c89?smid=A3IRFRU26TI1CZ&pf_rd_p=a2646f1f-04c3-4a07-8596-e38774d0afe4&pf_rd_s=merchandised-search-6&pf_rd_t=101&pf_rd_i=11516390011&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=2CR2WZG504MYDCAFQA6Y

DuckDogDr

Made a Christmas ornament today at work 

thetrim

“Don’t be jealous that I’ve been chatting online with babes all day!”

Battleborn

Watching hockey and drinking beer. SWMBO has a late hair appointment so it's unusually quite here. Not complaining. 

Killit_and_Grillit

Bourbon. It’s whats for dinner. 

Botch

SonVolt said:
Do you find switching wines an issue? I typically pick 1 good wine for the evening and anything that comes after will be sub-$10. If I switch to another bottle, especially red,  the 2nd wine tastes weird/off and it seems like a waste of good wine.

OOOH, you just dredged up a memory, and a project!
 
Years ago (maybe 20) I was a member of a local winetasting club, about a dozen of us took turns, monthly, of hosting a winetasting party in our homes, usually with food and entertainment.  
I had found an article in Fine Cooking magazine, wherein the host served a simple white bean soup with a weak Chenin Blanc, and then through the meal kept amping up the soup, and the wines, to demonstrate how different wines work with different foods.
It was a massive hit, and a year or so later when it was my turn to host again, I was asked, unanimously, to host exactly the same tasting again.  I've done it for other groups and everyone really enjoys it.  
I've got a meeting with my "Coffee Party" (political discussion group) tomorrow morning, and then a follow-up Egg cook, but if I have time I'll dig up my notes and post this tasting in a separate thread.  

alaskanassasin

Thanks @TN_Egger

johnnyp

SV small tenderloin roast.  130F @ 4 hrs.  Seasoned with SPOG. Then shocked cold and seared. 

Served with duck fat, herb crusted taters and green beans.

ColtsFan

thetrim said:

“Don’t be jealous that I’ve been chatting online with babes all day!”

lousubcap

johnnyp said:

SV small tenderloin roast.  130F @ 4 hrs.  Seasoned with SPOG. Then shocked cold and seared. 

Served with duck fat, herb crusted taters and green beans.

Great cook and presentation right there.  Congrats-especially for a Friday.  Have a great weekend. 

JohnnyTarheel

johnnyp said:

SV small tenderloin roast.  130F @ 4 hrs.  Seasoned with SPOG. Then shocked cold and seared. 

Served with duck fat, herb crusted taters and green beans.

Nice @johnnyp ... real nice!!!

SonVolt

Just finished a roast chicken using Jonathan Waxman's technique including his Salsa Verde, which alone was amazing.

st¡ke

     

nolaegghead

while making gazpacho with the new blender, threw some dinner on.  This stuff makes perfect dirty rice with little work, it's all chopped and spiced, just cook and toss with rice.

nolaegghead

SonVolt

Anything with Gizzards listed as the 4th ingredient is ok in my book. 

HeavyG

SonVolt said:

Anything with Gizzards listed as the 4th ingredient is ok in my book. 

Since they're actually the 3rd ingredient I guess you like it even more.

Can any of you NOLA types tell me what is meant by the ingredient listed as "Brown Kwik"? What does it do - is it primarily a coloring agent or does it actually help the other stuff "brown quickly"???

st¡ke

nolaegghead said:

Needs more ice

-T

milesvdustin

TEXASBGE2018 said:

I'm thinking about pulling the trigger on this. Seems cheap enough to try out and I like my other Lodge stuff.

I had one, used it in the large for smash burgers, entire grill caught fire from the grease running off. Also, temp way hard to keep down with the lid open. 

SonVolt

Yep. Use them over a gasser or side burner. Heating a griddle over charcoal is pretty inefficient.