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OT - What are you doing right now?

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Comments

  • Cornholio
    Cornholio Posts: 1,048
    Relaxing and about to enjoy a few beers before the start of a hectic week tomorrow. I am taking on eight more direct reports in our Munich office this week, they all get to find out on Tuesday that their new manager will be based in California. I will be starting my work days at 3am now rather than 5am. At least my commute is a short walk from the bedroom to my home office.  :|
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  • Acn
    Acn Posts: 4,490
    Not at all sure about this, but if it means I can argue that it makes a healthy cocktail, I’ll try it next time we have greens.

    https://gardenandgun.com/recipe/behold-the-potlikker-martini/

    LBGE

    Pikesville, MD

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  • JohnInCarolina
    JohnInCarolina Posts: 34,669
    Acn said:
    Not at all sure about this, but if it means I can argue that it makes a healthy cocktail, I’ll try it next time we have greens.

    https://gardenandgun.com/recipe/behold-the-potlikker-martini/
    Sounds interesting to me.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,630
    Capacitors on AC were good, condenser fan motor is bad.  None of the open shops have one and the AC tech did not have one.  Will have to wait till tomorrow.

    I have been drinking out of mason jars lately (makes mixing powdered drinks easy,  the size is just right, and I have a bunch).  My sweet wife bought me a fancy mason jar with a handle as a happy.  I promptly dropped it onto the counter from about 3 inches.  It exploded all over the kitchen and slashed my foot.  I was bleeding like a stuck pig.  Took an hour of vacuuming and mopping to get all the glass up.  Time for a drink.

    I would rather light a candle than curse your darkness.

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  • lousubcap
    lousubcap Posts: 36,677
    It's the powder in those drinks that is hosing up your dexterity.  One ice cube and straight bourbon-no mixing required and your problem is solved.  Thank me later.  =)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Battleborn said:
    Secret lunch waiting on shady parking lot deals.

    Shady parking lot deals are the best deals. And yours looks even better than mine. The deals I am involved in rarely involve tacos and beer. 
    Keepin' It Weird in The ATX FBTX
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  • Battleborn
    Battleborn Posts: 3,690
    The Cen-Tex Smoker said:
    Battleborn said:
    Secret lunch waiting on shady parking lot deals.

    Shady parking lot deals are the best deals. And yours looks even better than mine. The deals I am involved in rarely involve tacos and beer. 
    Unfortunately not beer, cantaloupe juice from the taco stand.
    Las Vegas, NV


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  • SciAggie
    SciAggie Posts: 6,481
    JohnInCarolina said:
    Working through some exercises in numerical analysis in python.  Prep work for the class I'm teaching this fall.  
    What are the preferred languages for your type of work?
    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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  • lousubcap
    lousubcap Posts: 36,677
    JohnInCarolina said:
    Turned out pretty good!


    @JohnInCarolina - curious as to dome temp and cook time.  I have a rack in the freezer intended for a few weeks down the road.  I would venture that "pretty good" is missing the mark.  Those ribs are so friggin rich...
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • nolaegghead
    nolaegghead Posts: 42,109
    @ColbyLang. Which ovens do you use for the French bread?  Humidity control/steam?
    ______________________________________________
    I love lamp..
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  • lousubcap
    lousubcap Posts: 36,677
    @CigarCityEgger - those look great.  They are filling beyond the appearance.  I have been messing around with a similar recipe for quite a while- I have used the following as the base:
    https://howtobbqright.com/2017/08/10/bacon-wrapped-grilled-shrimp/
    I go lighter on the cream cheese and heavier with the crab and sriracha.  My contribution to nailing the finish- I par cook the bacon and then before wrapping the shrimp will put a layer of horseradish sauce on the shrimp side of the bacon.  That is a game-changer in my book.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JohnInCarolina
    JohnInCarolina Posts: 34,669
    SciAggie said:
    JohnInCarolina said:
    Working through some exercises in numerical analysis in python.  Prep work for the class I'm teaching this fall.  
    What are the preferred languages for your type of work?
    C++ typically.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • JohnInCarolina
    JohnInCarolina Posts: 34,669
    lousubcap said:
    JohnInCarolina said:
    Turned out pretty good!


    @JohnInCarolina - curious as to dome temp and cook time.  I have a rack in the freezer intended for a few weeks down the road.  I would venture that "pretty good" is missing the mark.  Those ribs are so friggin rich...
    I ran around 250-275 for about six hours.  Didn’t temp at all really, just pulled them off based on how easily they were probing.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lousubcap
    lousubcap Posts: 36,677
    edited August 2020
    @JohnInCarolina - I was inquiring about the cook temp and appreciate the info.  I have never "finish temp'd a rib cook", like you I trust the toothpick.  
    As simple as you can get-my skill set for sure.   B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    lousubcap said:
    @CigarCityEgger - those look great.  They are filling beyond the appearance.  I have been messing around with a similar recipe for quite a while- I have used the following as the base:
    https://howtobbqright.com/2017/08/10/bacon-wrapped-grilled-shrimp/
    I go lighter on the cream cheese and heavier with the crab and sriracha.  My contribution to nailing the finish- I par cook the bacon and then before wrapping the shrimp will put a layer of horseradish sauce on the shrimp side of the bacon.  That is a game-changer in my book.  FWIW-
    That’s actually who’s recipe I followed today. Will definitely have to keep the horseradish in mind for the next go at it, thanks! 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    JohnInCarolina said:
    Turned out pretty good!


    It’s no 3-Floyd’s but I guess it will do. 
    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,109
    Recovered today from a 5 day bout of food poisoning.  Didn't eat anything for 3 days, couldn't sleep more than a few hours at a time.  Today I slept all day to catch up.
    ______________________________________________
    I love lamp..
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  • lkapigian
    lkapigian Posts: 11,549
    nolaegghead said:
    Recovered today from a 5 day bout of food poisoning.  Didn't eat anything for 3 days, couldn't sleep more than a few hours at a time.  Today I slept all day to catch up.
    Take care my friend 
    Visalia, Ca @lkapigian
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  • ColbyLang
    ColbyLang Posts: 4,386
    nolaegghead said:
    @ColbyLang. Which ovens do you use for the French bread?  Humidity control/steam?
    We use Revent model 703’s. We’ve got 10 of them. They can each hold 2 “double” racks. They are gas fired carousel convection ovens. Water and steam are part of the integrated controls on the ovens themselves. This is them...


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