What Are You Doing Right Now? (non OT version)

Canugghead

Vintage breadmaker quit on me, controls work but no heat. Took it apart...
Unlike the instapot I fixed recently, there was no visible cracked solder.

On a hunch I sanded and tightened the heating element's spade connectors. Boom!

Botch

lousubcap said:

All of them really opened up with a bit of water after the neat round.  
The change in taste and finish was quite noticeable on the second neat taste for the Elijah Craig 12 yr old over the others.

I don't drink anything stronger than port, but I recently watched a "whiskey tasting/tour" video from that Babish guy.  He was using an eyedropper to add precise amounts of ice water (not tap water) to his shots; quite high-falutin'...
 
My only claim to "high-falutin' " was my 6-pour, vertical winetasting of Caymus cabs.  My winetasting club was invited to "Jim's" home that month, another retired Navy Captain.  He'd moved here from CA, and fortunately the utard DABC wasn't tipped off about his huge wine shipment during the move (his basement wine room was slightly larger than my living room, and was stocked to the gills; he and his wife discovered Caymus before the rest of the world did).  
I could taste subtle differences between the years, but I could not pick a favorite; all were so... deep.  

northGAcock

@Botch   I always thought it was spelled highpolutin Learned something new. 

StillH2OEgger

Laughing every time I see another one of those Progressive Insurance commercials with Dr. Rick.

WeberWho

I was getting a small misfire with my truck the last few days. I tossed in some new wires and plugs this evening. All good to go now. Feels good to get that out of the way.  

ColtsFan

StillH2OEgger said:

Laughing every time I see another one of those Progressive Insurance commercials with Dr. Rick.

Is this hashtagging?

saluki2007

thetrim said:

Just ordered some rub from Central BBQ in Memphis

That’s my favorite BBQ in Memphis. Did you get just the rib rub or did you get the jerk and shake too?  I love the shake I put that sheet on everything. 

saluki2007

Cooking some pulled pork for some friends. One just had their second child and the other is having their second in a couple weeks. 

shtgunal3

Watching 11 turkeys feed out in my greenfield.

Yno

Botch said:

lousubcap said:

All of them really opened up with a bit of water after the neat round.  
The change in taste and finish was quite noticeable on the second neat taste for the Elijah Craig 12 yr old over the others.

I don't drink anything stronger than port, but I recently watched a "whiskey tasting/tour" video from that Babish guy.  He was using an eyedropper to add precise amounts of ice water (not tap water) to his shots; quite high-falutin'...
 
My only claim to "high-falutin' " was my 6-pour, vertical winetasting of Caymus cabs.  My winetasting club was invited to "Jim's" home that month, another retired Navy Captain.  He'd moved here from CA, and fortunately the utard DABC wasn't tipped off about his huge wine shipment during the move (his basement wine room was slightly larger than my living room, and was stocked to the gills; he and his wife discovered Caymus before the rest of the world did).  
I could taste subtle differences between the years, but I could not pick a favorite; all were so... deep.  

I used to drink Jim Beam, back in the late 70's and early 80's. Only the aged eight to fifteen year stuff. But I soon switched to wine. I remember the first trip I made to Caymus. Charlie was still running the tasting room out of his garage. When we pulled up, there was no one there, just some guy mowing the lawn. He got off his rider and introduced himself as the owner/winemaker. Them was the good old days! I used to buy Caymus on sale for my regular Friday night drinking. It was around $15 to $18 a bottle. 

After Chuck took over and the new big fancy tasting room was built, the price went to about $60 dollars, and I don't buy it anymore. I have had the Special Selection a few times, and it is good, but too expensive for regular tippling.

Napa makes great wines, but just the 'Napa' on the label doubles the price, and it gets way too crowded. We don't go up there a lot any more; only for special occasions.

JRWhitee

northGAcock said:

@Botch   I always thought it wasi spelled highpolutin Learned something new. 

You thought about spelling? Classic 😂

PigBeanUs

Courtesy of the OED:

Interesting that there is no consensus re the etymology of “-falutin”

Botch

Burning chicken wings.  Again.    

Lit

Fired up the little PK for fillets. My boys 4th birthday is today and he asked for steaks.

Battleborn

It never fail. 

SGH

Lit said:

Fired up the little PK for fillets. My boys 4th birthday is today and he asked for steaks.

I wish your son a very happy and healthy birthday. And I wish him many more to come  🥳 

ColbyLang

Battleborn said:

It never fail. 

Except he fell short. As per usual. Woulda been a tremendous upset for Buffalo

ColtsFan

Mounted a tv/monitor on the wall in my office. Rearranged the rest of the furniture so the BarcaLounger fit nicely in the corner. Funny how that works out. 😀 Now I just need my sammich maker to make me a sammich. 

Lit

SGH said:

Lit said:

Fired up the little PK for fillets. My boys 4th birthday is today and he asked for steaks.

I wish your son a very happy and healthy birthday. And I wish him many more to come  🥳 

Thanks you sir was a good day. Steaks came out good. Hot tubbed then indirect to 118 then seared.

TTC

SciAggie

Enjoyed some pancetta, chorizo, and cheese. Then we had a basic pork loin roast, kale, and mashed potatoes. Not a bad end to the day. 

GrateEggspectations

Lit said:

SGH said:

Lit said:

Fired up the little PK for fillets. My boys 4th birthday is today and he asked for steaks.

I wish your son a very happy and healthy birthday. And I wish him many more to come  🥳 

Thanks you sir was a good day. Steaks came out good. Hot tubbed then indirect to 118 then seared.

Great cook and Takeda. Amazing, amazing knife. 

TideEggHead

It’s pretty cold here tonight, made some over the top chili and mixed in some duck.

SciAggie

Two weekends in a row - beautiful snow. 

We’re expecting up to 10” locally. Not much for some of you folks but this is Central Texas. 

kl8ton

SciAggie said:

Two weekends in a row - beautiful snow. 

We’re expecting up to 10” locally. Not much for some of you folks but this is Central Texas. 

That's more than I have here in Grand Rapids MI.

shtgunal3

Traeger bacon

thetrim

saluki2007 said:

thetrim said:

Just ordered some rub from Central BBQ in Memphis

That’s my favorite BBQ in Memphis. Did you get just the rib rub or did you get the jerk and shake too?  I love the shake I put that sheet on everything. 

I got 4 bottles of rib rub and two of shake. I look forward to trying the shake and would love to hear about the "everything" you use it on.  I remember seeing a rib post from you and thinking, man that color looks very familiar!

I brought home 3 bottles of rib rub from Memphis in February, and gave two of them away.  i was going back at the end of March, so a resupply was right around the corner... Ummmm, not so much.

TEXASBGE2018

Enjoying a rare North Texas Snowfall. It’s not much of anything but I’ll take it.

Gamecockeggman

Ribs on the Yoder.

thetrim