Woot! Glad I could help.
The 70s happened before I was born, so yes.
I cannot make a top 10 list of anything and I get in trouble for not being enthusiastic enough. When the guy amping up the crowd yells "I can't hear you!" I'm the one yelling "I DOUBT THAT" back.
Unless you're trying to get into some kind of crazy prog/jazz band, ability is less important than attitude. If you put in effort, listen to feedback, and wrangle your ego a little you'll do fine. And if everyone's a jerk, that's not the band for you.
edit: also, set up fast and help the drummer haul their shit in
Not a bad song on this album.
Here's a weird one: Pac-Man World. 3Dish platformer with a lot of neat tricks and surprises. It's not groundbreaking, but it made me genuinely happy when I played it.
Also, Castlevania: Symphony of the Night. There's so much stuff to do in this game, and if you do it right the ::: spoiler spoiler castle flips upside down ::: and there's even more stuff to do.
Try thinking about baseball.
Sometimes a person says what they actually mean instead of what they mean to say. We call that a Freudian Dick.
The Gibson Thunderbird would like a word.
When you're rich you can buy all kinds of weird shit.
There was a senior dev at my first job that we called Lord Voldemort and he was the king of ungreppable variable names. Short, full of common characters, and none of them actually described what they were doing. I swear he only used characters that appeared in C++ keywords, so looking for fo would invariably tag every for statement in the file.
He also had hooks set up to notify when anyone was in his area of the code and you'd always get a two-hour phonecall where he'd slowly wear you down and browbeat you into backing out your changes. Every time I pulled a ticket in his codebase I'd internally shudder. He was friends and/or had dirt on the CTO so he just remained in that role and made everyone's life hell.
"It's my birthday! I'm a hundred!"
Being around for free drinks is pretty on brand for actual Jesus, too.
I agree with you. Even if you never touch it, it's nice to know what the libraries you're calling are doing under the hood.
Have you played the second one? I begged my parents for weeks to rent it. Then I got it and... I can't even describe it. At one point there's a platformer puzzle room based on the Three Bears. I played it for a whole weekend because I couldn't believe how awful it was.
maybe this will work
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linting and unit tests
Also, apparently the party of "humans can affect climate".
I'm mostly talking about dry ingredients, which I can mash down, level off, leave heaping....
Most of the issues I had with cooking are a result of how recipes are. Recipe says dice a thing? How small? A teaspoon of something? The hell does that mean? I can fit a ton of stuff in there if I mash it down. Salt to taste? Forget about it. Pretty soon I'm operating in panic mode and maybe the recipe turns out but I'm too stressed out to enjoy it.
Enter Sohla's cookbook, which explains everything. It's part cookbook, part autobiography, and part reference manual. Her youtube videos are tremendous fun, too.
Finally did a reverse sear! Bonus stuffed peppers.
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It's been a busy few weeks. Other than grilling the occasional bratwurst, I haven't been able to do much.
We needed an easy dinner tonight, so my wife prepped some stuffed peppers and brought a fairly thick ribeye home. While she got the peppers ready, I salted the ribeye and let it hang out in the fridge while I got the grill started. Last time I posted a steak, Hossenfeffer suggested a reverse sear, so that's what I did.
I got the egg up to 350ish F because that's what the peppers needed. I put the heat deflector in and gave the peppers a 15 minute head start. Then I prepped the thermometer and set a target of 120F. It took about 15min, which was fortunate because that's how much longer the peppers needed.
I wasn't prepared for how hideous the steak looked after 15min, but I soldiered through the horror and let it rest in a foil tent while I pulled the (very hot) heat deflector out and opened the vents all the way. Once I hit about 575F I opened the grill and threw the steak back
Something completely different: bigos
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https://en.wikipedia.org/wiki/Bigos
We found out our oven wasn't working this evening and my wife really wanted bigos for dinner. Given that it's mostly about cooking pork and other fun stuff in a pot at 250F for 4 hours, we decided to fire up the green egg.
We didn't really follow a recipe, just chopped up pork, beets, potatoes, a head of cabbage, and an onion, added salt, and dumped it all in a pot. I got the grill up to temperature with the indirect heat plate installed and then just moved the pot onto the grill. Aside from stirring it a few times, I left it covered.
It was amazing. I have no idea what kind of vile tricks our oven used to fool us into thinking it can cook things properly, but the food stayed moist and developed a nice broth instead of charring onto the bottom of the pot like it usually does. That means that instead of chiseling sludge out of the pot, we had watermelon and relaxed on the patio!
I actually left the pot on the grill for a half hour longer than ne
Quick NY strip steaks
Friday is usually grilling day if it's warm enough. I ran down to the local butcher's shop and bought a couple of NY strip steaks for this evening. I also bought some corn and a bundle of asparagus (more on that later.)
They probably didn't need it, but i did a marinade and let them sit in the fridge for two hours: 1/4 cup lime juice 1/4 cup Worcestershire sauce 1/4 cup tamari 1/4 cup high-heat oil (i used sunflower) ~1 tbsp brown sugar a few cloves of garlic, squashed through a press ~1 tbsp stone-ground mustard a handful of thyme a handful of cilantro
I also soaked the corn for a half hour so the husk wouldn't burn during the cooking session.
Once work was over I went out to the patio and started the BBQ. When I had it stabilized at 450F, I added the corn, took the steaks out of the fridge to bring them up to room temperature, and added the corn.
I tried to prep the asparagus, but it was slimy and smelled like a fish tank. We had frozen peas instead.
After the corn had been on
First pork butt/shoulder
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5:00 AM: My alarm goes off, reminding me to do BUTT STUFF. It's not as funny as it was yesterday evening. I snooze the alarm and then get out of bed anyway. Downstairs, out to the back porch, uncover the big green egg, start the charcoal, turn the alarm off again. I loaded it the day before, filling the fire box all the way up and cramming four gnarly pieces of hickory into the charcoal. It's charcoal from the bottom of the bag and there are more small pieces than I expect, but I went with it anyway. Indirect heat plate and drip pan go in, followed by the grate. I watch the needle creep up to 225F and then lock the vents down.
5:30 AM: I pull the pork shoulder out of the refrigerator, unwrap all ten pounds of it, and immediately feel overwhelmed. I've done a few chickens and two racks of ribs on the egg, but nothing this massive. First I flip it over and score a diamond pattern into the fat cap, and then cover the whole thing in yellow mustard and BBQ rub (label: sea salt, brown sugar
