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OT - What are you doing right now?

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  • lkapigian
    lkapigian Posts: 10,765
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    ^^^^ looks like a great time 
    Visalia, Ca @lkapigian
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,087
    edited September 2020
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    SciAggie said:
    Made Jamie Oliver’s sausage and mash pie. 

    Never a dull meal at your joint!  Another winner right there.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,087
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    Wondering if Costco would take back used batteries if I complained that they ran out.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • SciAggie
    SciAggie Posts: 6,481
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    @Ozzie_Isaac Thanks! My wife loved the crunchy potato edges. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • thetrim
    thetrim Posts: 11,357
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    Getting caught up, but I only have a few minutes.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • GATraveller
    GATraveller Posts: 8,207
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    Checking out an interesting website that allows you to scan any website to reveal user-tracking technology on the site you entered and who's getting your data. Amazing. 

    "Blacklight – The Markup" https://themarkup.org/blacklight/



    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,087
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    Have another internet installer at my house.  Apparently I live in a BToI.  Bermuda Triangle of Internet.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • Botch
    Botch Posts: 15,487
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    I just learned that Becky's husband (of Pomplamoose) is the CEO of Patreon.  
     
    https://www.youtube.com/watch?v=ooZR4LSuppk
     
    I ALSO just learned this afternoon that Jamiroquoi may have a new album out soon!  :triumph:  
    _____________

    "Pro-Life" would be twenty students graduating from Sandy Hook next month  


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  • Botch
    Botch Posts: 15,487
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    And, I also fervently wish my neighbor to the north, 90 years old, would refrain from climbing a ladder and getting on his roof so often....
    _____________

    "Pro-Life" would be twenty students graduating from Sandy Hook next month  


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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,896
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     @Botch any idea what this thing is? 
    Snellville, GA


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  • Battleborn
    Battleborn Posts: 3,359
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    Eggdicted_Dawgfan said:
     @Botch any idea what this thing is? 
    Anal discombobulator 
    Las Vegas, NV


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  • U_tarded
    U_tarded Posts: 2,042
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    Eggdicted_Dawgfan said:
     @Botch any idea what this thing is? 
    It’s an old U2 stage (don’t ask me what tour I’m not a fan).  They are making an attraction out of it by the aquarium. 
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,896
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    Ouch!
    Snellville, GA


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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,896
    edited September 2020
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    Are those only in salt lake?

    Snellville, GA


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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,896
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    Ty @U_tarded. Interesting looking for sure. 
    Snellville, GA


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  • SGH
    SGH Posts: 28,791
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    Battleborn said:
    Eggdicted_Dawgfan said:
     @Botch any idea what this thing is? 
    Anal discombobulator 
    I could not of said it any better myself 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,102
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    Battleborn said:
    Eggdicted_Dawgfan said:
     @Botch any idea what this thing is? 
    Anal discombobulator 
    I like anus that is combobulated
    ______________________________________________
    I love lamp..
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,087
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    American cheese was invented by a Canadian. 🤯
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • nolaegghead
    nolaegghead Posts: 42,102
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    What a day.  A buddy, moving my boat, got my forklift stuck in the mud.  Took 40 minutes with boards, a chain and my truck to get it unstuck.  Weighs 9500 lbs. 

    Before that he used my lift to jack up his bike.  Uneven load and it won't go down.  Will deal with that tomorrow.

    Put a new bilge pump in my boat, soldering gun tip broke on the last wire.  Will finish that tomorrow.

    Argh.
    ______________________________________________
    I love lamp..
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  • fishlessman
    fishlessman Posts: 32,759
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    nolaegghead said:
    What a day.  A buddy, moving my boat, got my forklift stuck in the mud.  Took 40 minutes with boards, a chain and my truck to get it unstuck.  Weighs 9500 lbs. 

    Before that he used my lift to jack up his bike.  Uneven load and it won't go down.  Will deal with that tomorrow.

    Put a new bilge pump in my boat, soldering gun tip broke on the last wire.  Will finish that tomorrow.

    Argh.

    im thinking my next bilge pump is going to be a manual thru the deck mounted one. im sick of fixing replacing them. got maybe 3 weeks this year from a new one and its a real time consuming knuckle breaking pain to even get to it. rule has enough of my money over the years
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • ColbyLang
    ColbyLang Posts: 3,429
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    Buy the ones with replaceable cartridges. That’s what we have on our offshore boat. Change them out every year. Cheaper than replacing the whole thing
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  • Botch
    Botch Posts: 15,487
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    U_tarded said:
    Eggdicted_Dawgfan said:
     @Botch any idea what this thing is? 
    It’s an old U2 stage (don’t ask me what tour I’m not a fan).  They are making an attraction out of it by the aquarium. 
    I was going to guess, LAX.  :blush:  
    _____________

    "Pro-Life" would be twenty students graduating from Sandy Hook next month  


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  • johnnyp
    johnnyp Posts: 3,932
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    I've been trying to learn more about SV cooking lately.  Specifically, I've been having a tough time getting maximum flavor from aromatics because they wont penetrate in the bag and seem dull/bland when applied after processing SV.  

    Found a resource that discusses the breakdown of albumin in the bag.  One solution is to use eggwhites as a binder to get maximum adherence of your seasoning post-processing.  Tried it last night on a hanger steak....ho lee chit. Game changer for me.  Hope some of yall find this useful.

    http://sousvideresources.com/2020/07/17/sous-vide-searing-coating-and-crusting/
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • JohnInCarolina
    JohnInCarolina Posts: 30,976
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    johnnyp said:
    I've been trying to learn more about SV cooking lately.  Specifically, I've been having a tough time getting maximum flavor from aromatics because they wont penetrate in the bag and seem dull/bland when applied after processing SV.  

    Found a resource that discusses the breakdown of albumin in the bag.  One solution is to use eggwhites as a binder to get maximum adherence of your seasoning post-processing.  Tried it last night on a hanger steak....ho lee chit. Game changer for me.  Hope some of yall find this useful.

    http://sousvideresources.com/2020/07/17/sous-vide-searing-coating-and-crusting/
    Hmmm.  I'm a little skeptical of the notion that there's no need to add any aromatics or anything else to the bag during the cook because they don't penetrate very far into the protein.   I understand the science but in my experience I actually have to be careful with the aromatics because a little goes a long way, and too much on a SV cook (especially a long one) can easily end up overpowering things.  

    I think the idea here is that there's no point if all they're doing is flavoring the surface of the protein.  I can see that argument to some extent if the plan is to sear after the cook, but otherwise... I dunno.  I'll have to think about it.  
    "I've made a note never to piss you two off." - Stike
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