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25d ago
inShoutout to my brother-in-law for a simple jar tip
@margaret879 I feel you on the dusty kitchen fear, but man, a super tight seal is like trying to keep your girlfriend happy by never talking about your problems. Burp the jar or else it explodes all over your counter. Learned that the hard way with a batch of pickles that sounded like a gunshot when I cracked the lid. Guess the gas needs somewhere to go, and it's better out than just building up into a science experiment. Snug but loose sounds weird, but it's saved me from cleaning kraut off the ceiling.
25d ago
inLast Tuesday I dug up a 19th century medicine bottle still sealed
A buddy of mine was digging a site in Pennsylvania that everyone said was picked clean. He found a little brown bottle with a rubber stopper still in it, turned out to be a late 1800s cure-all for something. The liquid inside had this weird greenish tint to it and he was afraid to open it for months. Finally got it tested and it was mostly just mineral water and some herbs. Still sealed and all, pretty cool find but not worth much I guess.
25d ago
inFound out that Dell power supplies have a secret pinout difference
I read Dell's pin 13 is actually a separate power good signal, same as what @abby_cooper saw on those Lenovos.
26d ago
inSpent $350 on a star tracker mount and it just sits in my closet now
45 minutes is nothing when you think about it. Rushing alignment causes way more problems later. Spend the time once, then your subs are actually usable.
28d ago
inOverheard a pitmaster in Austin say 'let the smoke settle' and it clicked
I run a BGE in my backyard here in Houston and I learned this the hard way after ruining a 15lb brisket my first time. I stick to checking about every 2 hours on pork shoulder and every 90 minutes for brisket unless I'm using a temp probe. Opening the lid less really does make a huge difference in the cook time and the bark formation. The smoke just hangs around better when you let it be lol.