Pulptastic 10h ago • 75%
Pixel 9 pro has a smaller model and it’s great.
Pulptastic 3d ago • 100%
I had two ford Tauruses and both were gems. However the Chevy Malibu Hatchback I had was garbage.
Pulptastic 3d ago • 100%
All the biking I’m not doing. If no one is home, my obligations are fewer so I should go for a bike ride.
Pulptastic 3d ago • 100%
Who you have sex with matters more than how you convinced them to.
Pulptastic 4d ago • 100%
Wheel truing and building is not as scary as it seems.
Pulptastic 4d ago • 100%
Who wants a g&t?
Pulptastic 4d ago • 100%
Let it be dirty. I wet lube, wipe, and let good enough be enough.
Pulptastic 5d ago • 100%
Did you click the SB article I linked? It was a joke that I used to point out diminishing returns of effort. I don’t want to spend the extra time and use the extra space for equipment and extra chains needed to wax my chain.
The 5 block test method on the site you linked does not seem valid as it would change based on the sequence of blocks. It could have been designed to favor a particular lubricant.
Pulptastic 5d ago • 100%
Define quickly? Is there data showing that waxed chains last X% longer? And what is the net present value of the time needed to maintain a waxed chain? I suspect it is cheaper to replace the chain slightly more often using “good enough” procedures than to obsess about it and spend more time doing a “better” procedure.
The only way to get it all is to go full Sheldon Brown: https://www.sheldonbrown.com/chainclean.html
Pulptastic 5d ago • 100%
Maybe I don’t do enough? I tried degreasing my chain in jars and with one of those chain cleaner things and saw no benefit but lots of extra work and mess.
Now I never degrease. Add lube to chain on the bike, several rotations to work it in, several rotations through a rag to clean it off. Takes three minutes and I do that monthly for the road bike, weekly for MTB, and after cleaning the bike. I never have to take the chain off until I replace it.
I use wet lube on the MTB and rock n roll extra dry on road bike.
Pulptastic 5d ago • 83%
There are books I started and did not finish that I do not remember. However, there a few that I finished but hated. The worst was:
Reverie - this was a lgbt book club thing in Libby. The protagonist was a whiny incapable teen that never redeemed themself. I kept thinking it would get better and it never did. Things resolved because magic, so poor/lazy writing.
Pulptastic 6d ago • 100%
You have 72 hours to hide in the dark. If they smell you, you die. If you make it, you win a million dollars.
Good thing I have 72 hour deodorant!
Pulptastic 1w ago • 96%
I thought libertarians were cool. Then I learned about the “fiscally conservative “ parts.
Pulptastic 1w ago • 100%
Doom had a great mod community, and Simpsons Doom was my favorite mod.
Pulptastic 1w ago • 100%
I’m not 50 something, but I got some of these games from a 50 something.
Pulptastic 1w ago • 100%
Sorry, I meant Red Alert.
Pulptastic 1w ago • 100%
Command & Conquer, Tie Fighter, Simpsons Doom, Quake, Portal, and DDR.
Pulptastic 1w ago • 100%
Warcraft 2 and Starcraft 1!
Pulptastic 1w ago • 100%
We could clearly see the green and red with naked eye, they’re just a bit more vivid on camera.
Edit: I messed up my markup for the pic, this was in Duluth.
Pulptastic 1w ago • 100%
That doesn’t matter in the US election system. You’re going to get Kamala or Trump, so pick the one that is more tolerable to you.
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](https://lemm.ee/api/v3/image_proxy?url=https%3A%2F%2FMidwest.social%2Fpictrs%2Fimage%2F800c85a6-44d8-42a2-91d4-cfed5e26114b.jpeg)