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Sam Lin

Certifiably Surly
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Everything posted by Sam Lin

  1. Sam Lin

    SpaceX

    15 reuses on a Falcon. Beyond design spec, beyond expectations, and still going. From a cost basis, they just got half a booster for free. (assuming 10 reuse design life) From a cost basis compared to the rest of the industry, they've gotten 14 boosters for free. It's hard to emphasize that enough. It's HUGE.
  2. Mitch Cumsteen's house.
  3. So true, I was trying to place it and you finally nailed it. Thought the movie was solid. Haven't ever seriously watched the first to compare. Plot just seems like a recycle of the first, different people and settings, and I'm having a hard time seeing how the next 3 will be any different. Visually, aurally beautiful. Will be reading some technical articles on whatever development Cameron pushed for the underwater scenes, he has always been technologically driven and has the budget to fund development that then goes on to benefit those who follow. A few wtf plot points, most of the characters were very generic, but who cares. Some very well done allegory in a few scenes. He's still a master.
  4. I see OTT (over the top) chili popping up pretty frequently in Kamado groups now. You might try that search term. They put all the other ingredients in a pot and put a rack over it, make a giant meatball out of the meat and smoke it for a while, so the drippings fall into the pot. Then crumble the meat into the pot and continue to simmer as needed, put a lid on if too much smoke taste at that point (or finish simmer on stove).
  5. Can you share your horseradish recipe? Looks awesome.
  6. Narrator: Nothing started happening in first quarter 2023.
  7. I don't start preparing to go out until she's told he she's ready at least 3 times. Typically takes 5 times, so I have plenty of time to get dressed and be waiting by the time she's really ready.
  8. Take a Costco food court hot dog, pile it high with kimchi. Glorious. And you'll need to poop in the next hour or so.
  9. Username needs to change.
  10. Just throw it in your toilet, you get the same results.
  11. Spurred by this thread, I went ahead and did the NAD firmware upgrade. Menus didn't change, but BT actually automatically connects on power-on now! That's a huge convenience improvement. (Previously I'd listen on my UE Ears Boom BT speaker 90% the time just because it'd auto-connect to my device. Now, after the firmware update, even if I'm playing on the UE Ears, the NAD will take the signal over when turned on. Nice!)
  12. Few years ago, the Secret Santa card said "giant bear" - we all knew exactly what the kid wanted. The checkout guy also said he used one to propose to his wife:
  13. I am also holding UPST and waiting for the Lambo and yacht.
  14. This. I've owned multiple changers and broken every one eventually. Some flagship single disc transports are dirt cheap now, from a quick Audiogon browse. And if you want to listen to more than one in a long session, rip all your stuff to FLAC and use a digital media streamer (or an integrated streamer like that sweet NAD above). I used Logitech Squeezebox feeding from my NAS for years.
  15. You forgot to list: Toes (shown)
  16. I don't have a pic, but those 802s above have a REL Brittania sub, for "sub-bass." Honestly I can barely tell a difference when I turn it on and off, but we very rarely listen at any real volume levels. Would probably be more noticable playing a movie at theater volume levels. Maybe? Not sure the 802 needs any assistance. In hindsight I think this was more the sales guy padding his commission. Amp is a Proceed AMP-5. I've wanted to upgrade to a Parasound A51 for years to have more power/control, never did it. Also have been curious about the Emotiva amps mentioned upthread. Signal was an Onkyo Integra pre/pro that finally crapped out, and is why those speakers haven't sung for years. I was rarely home, no one else really listened, and I didn't have the attention to find a replacement. Did look at Emotiva at the time. I wanted Audyssey self EQ capability and would like Atmos now (my last real involvement was 5.1 pre-Atmos so I don't even know what it needs for speakers and speaker placement.) Why hello there. My current rig overseas: Bought the NAD because it was the easiest brand I recognized to find locally and had Bluetooth. The BT execution leaves...a bit to be desired, it's just clunky. All the menus are clunky. First NAD I've owned, I haven't done any critical listening to say how it sounds. Have wondered if a firmware update would improve the clunky interface, but haven't cared enough to actually look into it. Driving a pair of these: Shoved up out of the way above some cabinets in a corner, that's the wifi router in front of it. Zero attention to speaker placement on this one, it's mostly used for muzak at the dining table. I have another pair of LS50 in the US and like them a lot (black color, also used mostly for background muzak, also horrible speaker placement). More satisfying and easier to drive than the Sonus, for much less money! Would have been easier to just buy the powered bluetooth version LS50 and skip the NAD, but I'm still a bit old fashioned.
  17. Little blondies are Quad 22L, I used them in a rental house at a job for a few years, couldn't afford the Quad electrostats I actually wanted. Have tried halfheartedly to sell them a couple times, they haven't played in 10+ years. Have a set of Contour 1.4 that I absolutely love. Would love to hear a set of the Sapphires now, they were just a dream back when they came out. And while we're on bookshelves, this set of Sonus Faber in graphite may be the best looking bookshelf I've found. Unfortunately I've never made them sound good. They're just unengaging and boring sounding. I think it's a matter of the electronics and the room, and I haven't been in one place enough to experiment. Thinking it was a sensitivity/oomph issue, I've paired them with Krell and now Musical Fidelity, and neither one does much. (amusing tangent: house got broken into, they pretty well cleaned it out, but they left the Sonus Fabers. Guess they had zero clue what they were - they were easily the single most valuable item in the house. Took the Krell though, assholes.)
  18. https://arstechnica.com/science/2022/12/twirling-parasitic-worms-throw-dance-party-in-mans-scrotum-and-theres-video/
  19. Added more rage.
  20. Note that meat grading is done via one meat sample taken from one section of each animal. Depending on the individual animal, other parts of the animal can and will be marbled differently, so it is very possible for an animal graded Choice to have certain better cuts than another animal that was graded Prime. (And vice versa, sometimes a Prime graded animal has some terrible cuts as well.) Always pick based on the piece of meat, not based on the label. And also be aware that there is plenty of good beef out there where the producer simply doesn't want to pay to get graded, a lot of the store brands are this way. Again, pick based on the meat. Just because it doesn't carry a Choice or Prime rating doesn't mean you won't find a great cut. Maybe less likely, but it's still possible. Never Select Select is still a good rule of thumb though.
  21. This is probably better to take to the sous vide thread, but: The main benefit is being to decouple "doneness" with "done." (Defining "done" as safe to eat from a pathogen standpoint. Defining "doneness" as being cooked to where we like it from a taste/texture "good food to eat" standpoint.) Adding cook time, especially on tougher cuts, can be tricky to do without drying them out in conventional cooking. The meat is "done" at 120 or 140 or whatever based on the pathogen time chart, but in the case of a shank or a cheek or a brisket or pork shoulder, it is not at a tenderness level where anyone would want to eat it. At that point, you just need time to break down connective tissues. If you go hotter, it cooks faster, but you dry out the meat more or get a meat texture that maybe you don't like. Think of traditional methods like braising and confit, that's basically a sous vide environment prior to having the easy control of sous vide. Those methods try to immerse the food in a moist/fat environment to reduce moisture loss - sous vide doesn't require it because it never heats the protein to the point of losing the moisture in the first place. Sous vide give you a very reliable way to control temp and time independently, so you can get the meat "done" and then carry it to your desired "doneness." There really is no risk, within reason. Understand the pathogen time/temp chart - the lower the temp, the longer it takes to make food safe to eat. Conventional cooking happens quickly and hot, so the required temp is high - hence the FDA cooking temp recommendations that result in dry pork chops and chicken breasts. But if you use a lower temp, longer cook, you never dry out the meat, you never tighten up the proteins, yet you still render it safe to eat. As a general rule, longer is always safer as it kills more and more pathogens (unless you are so low in temp that you are incubating the pathogens): (Chart stolen from culinaryreviewer.com)
  22. Negged. But regional Costcos do have cooler food items. Taipei:
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