Sam Lin

Presenting the leg sweep self-KO:

I have a lot of respect for the mechanical value Tissot offers (huge power reserve, some materials that used to be "exotic"), but that's a tough look to take seriously. Would fit right in at Swatch.

Sigh. I knew as I was reading that she meant charcuterie board. #FML

The shrinkage is normal (or that's what you try to tell her). Start cook, end cook. Close to 50% shrink:

On kamado, the deflector itself gets very hot and you get radiant heat from the deflector that makes the meat surface on bottom side see a higher temp. Try doing double indirect. On KJ it means a set of deflectors in lowest position and then a second set of deflectors on the lower grate position, typically using the X-ring. Food on top grate position. This gives a second air gap and second set of deflectors and results in much more even heat on the meat. You can also do this by putting deflector on lowest position, use a couple foil balls or another heat-resistant spacer arrayed in a triangle, and put a pizza stone on top of the balls. Again to get an air gap and then a second insulator. I'm unfamiliar with Primo deflector arrangement but I'm sure it's doable as well. No experience with offset, but I can make some guesses and suggest some things to try. Is it reverse flow? If so, the grill body under the cooking grate (the middle air deflector plate) is a hot surface and will radiate heat, just like the kamado deflector above. If you can, try suspending a drip pan under your cooking grate, not to do anything to drippings, but to block radiant heat off the grill body. Radiant heat is line of sight, so you don't want the meat to "see" the grill body underneath. I can make more educated guesses if you post some pics of all aspects of your offset. If not, the air coming out of the firebox is definitely going to cook the meat more on the direct impact side. I'd try using foil to make a "sail" or wind deflector, wider than the meat, and have it protrude down from the leading edge of the meat under the grate some inches, so you aren't getting the hot airflow constantly across the bottom surface of the meat. (Sorta similar to when people gently tent the leading edge of the meat with foil in an offset; you're trying to block the direct airflow sweeping across the bottom). Also, again, radiant heat off the fire itself - is your firebox positioned where the fire can "see" the underside of meat? Block that line of sight with something.

Chevy also intends to fully drop AA/CP support in 2024-2025, so they have zero incentive to implement it well/fix bugs now. They think the market is going to think that their own in-house infotainment is better. This plan is going to fail miserably for them.

I was told there's a very active FB community for them, if you use FB. Have never looked myself, but if it's anything like the Kamado community, yes, the best community is on FB.

But Funyuns are not mostly fun.

Sounds like you need a bigger smoker then. Can't even fit a small pot. Jeez.

Just what in the actual fuck BMW? I keep looking back at it trying to find a single redeeming design feature, and I can't find a single one. It's like they tried to be deliberately incoherent and fugly.

This. In the modern age, software is collecting hundreds if not thousands of resumes for each posting. No one is sending individual response letters any more. And quite likely 90% of the resumes never get looked at by a human. That said, I've also known a few cases where the software matched the resume to a new, totally different job posting over a year later, and flagged that resume as a hit. Unlikely, but hiring and finding a job is just a whole different world now. Leaving your resume hanging out there doesn't hurt.

So much this. It's your work. This policy is fucking garbage.

Actually, I don't even think you need a lidded pot. I seem to remember some BBQ shop smoking their tallow? Leroy maybe?

The credit checks do hurt you, common advice is to get your new credit cards all at the same time, as the system counts multiple checks in a short period as one. Same advice for credit checks regarding mortgage/refi or on car financing - if you know you'll be getting a hard pull, then apply your new credit cards at the same time, so your credit score only gets hit by "one" check.

If you have a lidded pot that you don't mind getting dirty on outside, just put it in your smoker to render with your cook! Holding 250-300 for hours is going to render your tallow perfectly, and no need for any indoor cooking or smell.

This is what mine looked like when done. I also used induction cooker overnight. Do this outside if you can, or leave your fume hood on, it can smell pretty bad for a while if the oil fumes permeate your house.

Hublot x Nespresso. Yes you read that correctly.

Just an FYI, Amex Platinum gives you Walmart+ free, and Walmart+ includes Paramount+ streaming.

Three Body Problem was notable for being sci-fi with a hard grounding in science. Great books. The Expanse also wasn't bad - it wasn't trying to be hard sci-fi, but it avoided glaring issues.

Mine just has photos of pulled pork.

What did the fox say?

I'd hope not, it's one of the only "OG SWA" things they have left.

Actually never. It's sort of the whole reason I put a portion in funds, I don't want to know what it's doing, what it holds, what the value is. I check back maybe twice a year just to see total account value. I rebalance if it's out of balance. And then I forget it exists.

Thanks Marvel. Not only do you ass up the movies, now you ass up watches also: https://www.audemarspiguet.com/com/en/watch/apxmarvel-spider-man.html