[-] Pulptastic@midwest.social 3 points 8 hours ago

Apple keyboard and I hate it. Gboard for Apple is lame, and most of the others available are paid but I also suspect could be lame, so I don’t want to take the risk.

[-] Pulptastic@midwest.social 5 points 1 day ago

You need to consider the net present value of all future taxes. I’m guessing $1 won’t get you much time each day.

[-] Pulptastic@midwest.social 6 points 1 day ago

Contact info for all my bills. Everything else is ephemeral so may as well wean off it now.

[-] Pulptastic@midwest.social 4 points 1 day ago

FWIW not everyone likes custom molds. My last job paid for them and some folks loved them, some did not.

I’d start with regular ear plugs. Try as many different kinds as you can get your hands on, see which ones work for your ears. Every job I’ve had requires them and they’ve all had different kinds; I tried what they had and picked my favorite.

I love the 3M classics and hate the flared green ones. The tye dye ones are just OK. The rubber Christmas trees feel gross so I prefer foam. Others I work with have the opposite opinion, it is very personal.

[-] Pulptastic@midwest.social 3 points 1 day ago

You’d be wrong. I expected it by the third line.

[-] Pulptastic@midwest.social 1 points 1 day ago

I don’t? I vaguely recall doing these when searching for work but that is seldom. Otherwise I’ve never needed to do it, it’s always been a want and seeing that capcha changes it to a do not want.

[-] Pulptastic@midwest.social 1 points 1 day ago

Even for the real images I assume they’re using my effort to train an AI to recognize the stated object. It’s also too much hassle.

[-] Pulptastic@midwest.social 9 points 1 day ago

Am I the only one that nopes out of sites that use this style of capcha? No i will not waste my time training your AI.

[-] Pulptastic@midwest.social 2 points 3 days ago

I lifted seasonally, phasing from 3 lifts and one cardio day in the winter to 3 cardio and 1 lifting day in the summer. Each fall was a bit of a reset, jumping back in at lower weight and working my way back up.

For me 5/3/1 is where it’s at. I started with 5x5 and plateaued out pretty quick particularly on OHP but I stuck with it for 2 years. From there I tried a variant that was 3x5 and amrap sets, I forget what it was called. That was only marginally better, tried it for two years.

From there I found 5/3/1. I was able to improve my 1RM in each lift beyond what I ever hit and the best part is I still improved year over year, so it has a much more gradual plateau.

[-] Pulptastic@midwest.social 2 points 3 days ago

I bought myself their MTB pump for my birthday. It is one of the few that is accurate down to 3psi and with parts availability it should be serviceable for life.

My other is a Specialized Airtool which also has replacement parts available and so far has needed zero service for almost a decade.

[-] Pulptastic@midwest.social 14 points 4 days ago* (last edited 4 days ago)

The wear rate should be proportional to the weight of the system (car plus cargo and passsengers, bike plus cargo and riders), maybe with some correction factors for things that affect wear rate like knobbiness.

Since bikes weigh a couple orders of magnitude less on average, the amount of tire wear material should also be a couple orders of magnitude less.

Edit: other lemmyer said wear is proportional to weight to the 4th power and that may be correct. I vaguely recall that from school now that they mentioned it.

65
Hey man it's a rule (midwest.social)
1
submitted 1 year ago* (last edited 1 year ago) by Pulptastic@midwest.social to c/smoking@midwest.social

Pics to come tomorrow. This is a recipe I got from someone at r/smoking years ago and has been my go-to ever since. I usually brush half the pieces with maple and half I leave alone. The ones without maple have a smokier taste and are a tad crustier, a taste and texture I prefer for smoked salmon. I often brine overnight, rack the fish on the counter and use a fan to form a pellicle while the smoker is heating up. Takes roughly six hours to cook at the low temp smoke setting on my pellet grill.

Recipes: Thaw fillets, remove skin, cut the fillets lengthwise right down the middle and cut these strips into 7" or 8" lengths (usually 1/3 of the length of the fillet).

Brine: Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer. Add to this; 6 ounces of soy sauce 1/2 cup of non-iodized salt 1/2 cup of brown sugar 1/2 tsp of Garlic powder 1/2 tsp of Onion powder 1/2 tsp of Cayenne pepper 1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves)

Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly.

Leave the Salmon pieces submerged in this brine for 4 hours (under 1/2") to 6 hours (over 1/2")

Dry the salmon and put on rack in fridge overnight to form a pellicle.

Smoke on low until internal temp reaches 145+. Brush with maple syrup once an hour to keep moist.

Edit: and here's a progress pic. Peppered on the left, maple on the right. Finished product looked very similar but a bit darker. Taste and texture were great. Funnily, the maple finished first despite getting brushed hourly.

pics

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Pulptastic

joined 2 years ago