Sam Lin

If you have very oddly shaped ear canals, or listen for serious lengths of time (>6hr continuous), or consider having a set of custom earmolds made for whatever choice of earbud you prefer. A good earmold blocks more sound than any earplug, the headphones sound better because the ear seal is perfect, and the perfect fit means you never get a sore spot or discomfort even after extended wear. You may find ANC to be totally unnecessary with an earmold (which is also a potential downside, if you need to hear your ambient for safety or for communication like in an office or riding a bike). But to give an idea, I listen with custom earmolds and usually have my device set to the lowest volume, one notch above zero, even in fairly noisy environments like machine shop or airplane cabin. I can wear them for 12hrs straight, zero discomfort, totally forget they're in. Cost is the obvious downside - audiologist charges 60-100 to make the impressions, then the earmold company charges another 100-200 to make the earmold, and then you still need to buy the earbud to install in the earmold. And then you're "locked" to that earbud - if you ever change brands, you need to make another earmold (no need to do a new impression though, the earmold maker will usually keep your impression on file for X number of years). Here are some example providers, not a recommendation: https://www.plugup.com/bluetooth_custom_ear_molds_p/bt.htm https://www.averysound.com/as.bluetooth_cell_phone_earpieces.html Again, if you have very oddly shaped ear canals, this is really the best way to go.

Pro Tip: if you keep one side piece who's name is Toffee and one who's name is Taffy, you never need to worry about remembering the right name!

Yes, but ask the agent at first check in to make sure your bags are checked through to final destination. Or, if you want to get your bags at the layover, you can also ask them to check them only to layover, but be aware you will then need to go through the check in process again at the layover airport the next day.

Be aware that you really need a wok burner (as mentioned above) to properly use a wok. The strength of a wok is that you always have very hot surface and you are always transitioning the food to a new, hot region of the wok. Outdoor turkey fryer burner works well for this. Indoor burner or stove doesn't do this well, it applies heat to too small a portion of the wok surface.

The Jr excels at getting hot fast, and at using very little fuel. It will do anything the bigger ones do, as long as the food fits. I've done low and slow beef ribs many times. It is the hidden hero in the lineup. Cooking for two it's perfect - I use it probably 75% of the time. I pair a Big Joe with a Jr, and have gifted that combo to others - IMO it is the perfect combination. For large reverse sear cooks, the BJ give you big space to run your low and slow, and then use the Jr blazing hot to sear. One other small grill that I'd recommend you also compare is the PK GO. For pure grilling (steaks, burgers) it may be the better choice, easier to transport, more cooking space. But if you want the kamado flexibility for smoking/low and slow, as well as the higher temp searing, then it's hard to beat Jr.

Not if you're Buddhist.

But with better fistfights.

My grandpa would drive around with just driving lights on unless it was pitch dark and no streetlights. To save the headlight bulbs.

Those cookies look amazing.

My grandpa in his office. First one to leave the village and go to school. Graduated with a degree in Chemistry. I <think> this is my great grandma. IF it's my great grandma, the stories my grandpa told about her are incredible. My grandpa was already the most frugal person I've ever known or heard of, and he spoke of this grandma as being impossibly frugal and living on nothing so the kids could have food. To hear someone so frugal speak so strongly about another person being so frugal, I cannot begin to imagine what this great grandma went through. One example story, he explained how they only got a few rations of rice and food a day, she would prepare them for the kids, and then she would go pick through the corn cobs and husks that were delivered to feed the pigs, to find something for herself to eat. My dad told me years ago that one of his strongest memories of my great grandpa, her husband, was watching him use a knife to cut layers of callus off the bottoms of his feet, and being amazed how thick the callus was that was being cut off. Grandpa various places. Grandpa and grandma bottom left. He's been gone some years. She is still here but mentally quite degraded. I miss them both so much. There is so much I wish I knew about their lives, and so much hardship that I have no way to remotely put into perspective. I so dearly wish I had someone to explain more of these albums to me now.

That mac looks amazeballs.

Many states allow front windshield tint if a doctor writes you a note recommending it due to light sensitivity. I don't know if Texas is included; I've had coworkers in a couple states get those letters and tint their windshields. Any doctor will generally write you one.

Just microwave their slices when it's time to serve. No reason to cook an entire roast to shitty doneness to satisfy one or two people. Or, if you care more, slice and sear in a pan with butter.

Another resounding fuck yeah for Lasik being the best spent money ever.

I gladly subscribe to Grassroots Motorsports, and so should you.

The latter. Rarely are later passengers bumped to accomodate an earlier problem.

negged

Just relax, extra lub... Treat it just like a smaller one, might take slightly longer is all. (alsowhatshesaid.gif)

Be aware wagyu generally cooks faster, don't let temp get away from you.

These are fighting words. I didn't even know RPN existed until college, and then I quickly learned that opinions on it are stronger than most religions.

Acquit.

Just keeping this fresh.

Dry brine (sprinkle lightly with salt) a day ahead or overnight. Smoker as low as you can run it, which is around 200-225 for me. Steaks in until 110f or so. Take them out and sear them on a grill ripping hot, or on a cast pan with butter and aromatics, or just take the barrel off the WSM and put a grate right on the fire ring. Hope your steaks are thicker, less tricky on timing. 1.5" is a good minimum thickness.

If you are Korean, there's a chance Starcraft is the better paying decision. https://liquipedia.net/starcraft/Winnings

This is the way. If you want more smoke, start it right when you get home from work (vs after dinner), so it gets a bit more time on the smoke. Then, at bedtime (probably earlier than 2am), wrap and throw them in the oven as above.