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Sam Lin

Certifiably Surly
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Everything posted by Sam Lin

  1. I'm perpetually in a state of "Wow, am I smart." Do what Wally does, lose 50%? "Wow, am I smart." Don't do what Wally does, lose 50%? "Wow, am I smart."
  2. Pleasantly surprised, it looks like 3 cars backed in!
  3. This is a really good way to put it. Not only the smoke issue, but if you have too much on fire (too large a flame front), you will snuff out the fire trying to run low because no single point of fire can get enough oxygen to stay lit. (choking)
  4. Mac, if you are having trouble with lower temp, do a leak check. Small air leaks will make it really hard to control low temps.
  5. I often order an extra pizza and leave it lid open on the counter just to cool it down for the next morning.
  6. Get a feel for vent settings, what vent openings give roughly what temps. Then start the coals however you want (I use a cotton ball dipped in rubbing alcohol), up front near the lower vent (draft into the vent will push the fire toward the rear). Once you have a tennis ball sized ball of red coals, close it, set the vents, and start the cook whenever the smoke looks clear. Don't wait for starting temp (using this method it should be too low at first), trust the vents to end up at your target temp. Fine adjust the vents to tune your temp after the temp comes back up after adding food.
  7. I love how each new BMW looks like a cheap Chinese copy of a BMW.
  8. October Sky, esp if he's a bit of an engineer mind. It's a great engineering movie, plus a great family story.
  9. The Trek series book "The Kobayashi Maru" by Julia Ecklar is a very enjoyable read that goes into how Kirk, Chekov, Scotty, and Sulu did in each of their Kobayashi Maru tests. It's a very touching story that I think does a great job personifying each of those characters. Highly recommended, easy read.
  10. No.
  11. Can @immamac add a "Post Less" option to the vote selections?
  12. Fake news, no Surly wife is going to admit they A. hit a curb or B. popped a tire Come home (driving on the flat tire with alignment all out of whack from the bent control arm), park in garage, "Don't know, it was fine when I went to the mall yesterday!"
  13. Like ALPP (Alpo)
  14. @Jersey Man10 7x longer!
  15. Yup. It's Asia, extended family still does it. To their credit they do a lot less than they used to, esp on my steaks. It kills me inside every time.
  16. Note that Google Fi on their domestic "strictly unlimited" plan is also a fairly cheap $20ea (+fees) if you have 4 people.
  17. I've slept through a couple 4.x and 5.x in Taiwan, usually wake up, see the lamp and paintings moving, doze back off. My thought is if it's bad enough to drop something and kill me, it's too late for me to seek cover anyways. This one was really big, even for Taiwan. That mass damper in Taipei101 is huge, and it is super cool to see it moving even on a windy day. Would have been terrified, but wish I could have been there to see it in person during this earthquake.
  18. Big cook on Big Joe this weekend, using the grill as 4 cooking zones: Deflectors up on the lower grate position, not down on the deflector ring. This gets them away from the fire and makes it easier to run higher temps, and also puts them closer to the food so you get more radiant heat off the deflector. Main grate, outside ring is the hottest area, direct convection heat coming around the deflectors. Easily runs 100F hotter than center grate, if not more. Sweet potato and garlic. Main grate center section, pork steaks, get more radiant heat off the deflectors while keeping drippings from falling down into fire. Ran this area around 275F. Being close to deflector, the bottom sees direct radiant heat from the deflectors so does cook quicker. It's similar to lower temp direct grilling here, just with no flames to flare up underneath. Expander rack outside ring is hotter as the heat comes around the deflector and wraps up the dome, but is cooler than main grate as it is further up and the food around the lower layer blocks some heat. No radiant heat from deflector, this is all convection hot air, probably lower 300s in temp. Chicken leg quarters. Expander rack center section is coolest, far away from the fire and the food on the lower layer blocks radiant heat. This is pure convection like an oven, and similar temp to the layer under it, 275, but with much less heat from below. Roasted carrots.
  19. Big (just over 2 lbs) bone in ribeye, dry aged Thai wagyu, didn't suck. Smoked to 105 and reverse sear. Dry brine and pepper. (same process as the funky porterhouse above)
  20. Might want to have your suppressor adapter and mount checked carefully. Generally they improve accuracy.
  21. Nothing to do with partying in my circle of friends, it's a simple survival move to be able to operate on all the urgent cases and still function. There's been stories of them keeping chicken fingers in a scrub pocket to be able to grab a few bites as they run between cases. They regularly pull 16+ hour days. As mentioned, hydrating in the middle of an emergency surgery is not on anyone's mind. And yes it is in AC, but it is also nonstop full concentration, which is heavy exertion.
  22. Sorry, any butchery of terminology is my own ignorance of hospital terms.
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