Sam Lin

Yup

This, what a snoozer.

What's wrong with ass men?

Photo scanning them is a pretty easy way to do it yourself. If you're really serious about keeping the absolute best quality, or have a lot to do, there are digitization companies you can ship them to who at minimum will scan them for you. Extra cost gets you some color/contrast correction, scratch correction, etc. If you want to do it yourself but care about quality, you can buy a flatbed scanner and do the corrections yourself, but be aware it takes a LOT of time. In my case it was all about preserving the memory, not really the quality, so I did the lazy version of photo scan: I just took a digital photo of each photo.

Pay the taxes; the govt needs your help, good citizen.

Funky end cut of dry aged T-bone/Porterhouse. Reverse sear. Didn't suck. Play by play pics in spoiler to avoid longcatting everyone:

Sneak up and lay down and have them run over your foot, claim insurance and disability, sue, retire.

Cool starry bra.

If you are referring just to truck/SUV lineup, no argument from me. But if you are referring to all TMNA, just...no. Toyota has the most exciting sports car lineup of the Japanese options right now (which is a huge shock/disappointment for me as a longtime Honda/Subaru fan). And double no on the "better-engineered" comment. There is no way anyone can criticize Toyota engineering for dominating the quality statistics for 15+years running. You don't get there by luck and you don't get there by management decree; you get there and you stay there because of a hardcore dedication to it across your entire company culture. GR Yaris, a true batshit crazy homologation special in an age when those have all died off. GR Corolla, which is going to play in the same playground as the Civic R and Golf R for less money. You dismiss the GR86, but the development stories say that the chassis was largely Toyota, and that powertrain was the reason for the partnership. WIthin 10 seconds of my first drive in one, I commented that they'd nailed driving feel. (Not hyberbole on 10 seconds; couple of friends went for a mountain drive and we stopped and changed cars every few miles. I swapped into the FT86, clutch out and pulled out onto the road, and made my comment.) That's not because of Subaru engineering. You dismiss the Supra, but again, same story, powertrain was where they partnered up. And even if it IS a partnership, compare with others. Honda is giving you Civic Si and CivicR (same chassis both). Nissan is doing the GTR and the 400z, which is just a reskinned 370, which was a reskinned 350. Subaru has the BRZ (partnership) and WRX. Mazda gives you the Miata. Toyota is providing 4 options, all excellent, all with distinct flavor at distinct price points, when everyone else has one or two. And that's not mentioning Rav4 Hybrid, which would single-handedly starve every competitor of all CUV sales if they could only build enough of them to keep dealers in stock. It also leaves out Lexus LC500 and RC-F, which both are quietly some of the best values in their class and objectively may be the best built in their class, and manage to out-lux Mercedes for how nice an experience the cabin is. I would argue that at the "mass-produced" high end, Lexus retains more focus on the product than BMW/Merc/Audi, all of whom have distinctly slid in feel and design over recent generations. Both of those Lexus feel more like someone actually gave a shit about making it the best thing they could design and build (except the infotainment. I have no defense for the infotainment.)

Three GS limited editions for Thailand. Production is 100pc of ea:

Also for you, spotted in store a few weeks ago:

In that vein, Bosch for dishwashers.

That 'wheelchair ramp' is wider than some boat ramps!

Sorryforpartying.gif

Yes, it's generally very fast. 2wks for most of my staff in Bangkok.

Brisket and other cuts high in connective tissue (shank, chuck, pork shoulder/butt, chicken dark meat, etc) cook differently than "lean" meats that don't contain connective tissue. If no connective tissue, then your statement above is correct; "moist" meat is largely based on water content of the meat, and if you keep cooking, it just loses moisture, and gets dry and overcooked. You will never be able to do a 6hr cook on a lean cut like a filet or a pork tenderloin, those are zero connective tissue and the cook is all about managing water content. Cook out the water and they are dry as fuck. Internal temp is of utmost importance here. Connective tissue breaks down into gelatin after some time and temperature. What is happening in a brisket is first you cook off the water (hence the stall), but then you keep cooking to break down the connective tissue into gelatin. A "moist" piece of brisket is largely gelatin. If you undercook a brisket, you have cooked off all the water, but you have not converted connective tissue to gelatin, resulting in a totally dry piece of meat that is also chewy as fuck. As you continue to cook, the chewiness decreases because the chewy connective tissue is converting into gelatin, which is also increasing the "moist" feeling of the meat. For low and slow, internal temp is completely irrelevant, as different animals and cuts have differing amounts of connective tissue. Hence the probe test. It's done when it's done.

That's actually all the algorithms are doing. It's just a much more refined screwing than what car dealers do.

Goldeneye.

Add a leftover prime rib bone to your ramen to take it to 12.

Same way airline tickets are sold.

This. On the one hand nice that they're getting used, but on the other hand, what a chunk of history just being thrown away.

So your dad was wrong! Your eye was just fine.

Heard an ad on AZ radio years back, still sticks in my head for how ridiculous it was. Shop was one of those that puts horrendous 24-30" rimzzzz on yo Escalade. "Is your bad credit preventing you from getting the rims and tires you deserve?" Related, but ad wasn't for this shop (I also don't recommend this shop after trying them twice for my e46m3):