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Sam Lin

Certifiably Surly
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Everything posted by Sam Lin

  1. if you do it via PC at home, you can also print out the QR on paper and bring it. But, even if you don't have cell service at all, NRT does have free wifi at locations where you need to show the codes.
  2. That, minus the diamonds, is part of the default "successful Asian businesswoman" accessory kit. Hugely popular, quite classic.
  3. Don't care had cheese.
  4. Google Maps does make the subway system super easy, and it is refined in Japan to the level of knowing every train's station time, and it will even tell you which train car to go to so you have the shortest walk at each connection. If you don't want to use your phone, you can buy the Suica tap card at any convenience store, card fee is 500y. You should see some ok cherry blossoms around town, I went through last weekend and they were still 2-3wk from "great."
  5. If you're allowed to install, there are some utilities that remove the Taskbar combine. (not endorsing any of them, just something I also found annoying) https://beebom.com/how-set-windows-11-taskbar-icons-never-combine/
  6. Cheese surplus is the best surplus.
  7. *finominle
  8. Just save your corn cobs, no need to spend money on sandpaper.
  9. Why are you so not supportive??? What an asshole.
  10. Short answer, because it's simply better. Long answer, the Japanese have taken the Neapolitan style and refined it. Michelin guide the second year they opened. Nice article on the evolution of Japanese pizza and the role PST has in it: https://www.eater.com/2017/2/21/14670944/best-pizza-tokyo-guide
  11. Try and get a reservation asap at PST, either location.
  12. If you really need the ability, you can get an RFID blocking case and put the key inside, then leave that in the car. But then it's even more difficult to hide. Commonly sold as faraday boxes.
  13. I ran a massive Fluval canister on a 20-30gal tank for a turtle. Think it was a 4xx series, it was just about right.
  14. Pull forward parking strikes again.
  15. Did a large cook on Big Joe this weekend, have been buying too much meat when good deals come up, needed freezer space to buy more meat! 2 Ebony Angus short ribs, 2 Vintage Galician short ribs, and a Thai hybrid wagyu brisket Seasoned each one a bit differently. Brisket was salt/pepper topped with more pepper (Little Miss Dalmation mix, with more Rudy's pepper - I find Dalmation too salty alone). Galician ribs were Spanish coarse sea salt only, keeping it pure to the breed and to the country. One Angus rib was Montreal steak seasoning, the other was Cajun Two Step topped by more Rudy's pepper. Angus ribs sliced Brisket Everything was slightly overdone, I think more from the rest than from the cook. I should have let them sit out to cool a bit before putting them in to rest; I went straight in, and especially going straight from a hot and fast cook, surface temp was still 300 and I could hear meat sizzling in the rest for a solid 5min after I put it in to rest. The Galician ribs are just not as marbled and should have been pulled off sooner and maybe sliced. It just cooks more like a back rib than a brisket-type connective tissue. They wound up way overdone, dry, stringy. For similar price I'll be sticking to the Angus going forward, also get much more meat on them for the same bone weight. More details in spoiler to avoid longcat: This was the first hot and fast I'd done on beef, and it's definitely less forgiving, edges and corners got dried out. But, meat was on at 10am and done at 4pm, hard to beat that. Rested and ate a rib at 6, sliced the brisket about 9pm.
  16. Super disappointed that this isn't from this thread.
  17. Workflow synergies?
  18. A billionaire would get that dinghy to leave at his fourth home port for when he has to fly in in a hurry instead of waiting for his actual yacht to arrive.
  19. Take 2 dogs home, pile them with kimchi. It is glorious. (you will need to poop roughly one hour later)
  20. I was definitely expecting a different word when I read that the first time.
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