How many fucking letters can I use? I’m sick of editing this shit, just fucking accept the bio, damn.

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Joined 3 years ago
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Cake day: October 14th, 2023

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  • Side note for your analysis paralysis, I’ve used a few box sets and can give opinions. Milwaukee is too expensive and the connection system is irritating and overcomplicated. Klein and stanley are both a lot more flimsey than the major sets, but I still haven’t broken my stably box after several years of abuse. It just bends a lot. The FLEX toolboxes seem like the highest quality of the bunch, but I have no idea how much they cost. If I recall correctly, they’re also slightly smaller than the toughbuilt and Milwaukee, in a way that makes them seem more convient.

    I looked at some clones by Keter, but the quality seemed like a major step down for not much of a discount.


  • I got a killer deal on toughbuilt boxes when Lowes first got the stacktech. They’re great. Heavy as hell, but I’m big so I don’t mind it. With how expensive they are, I’m not sure i would get them again if they were normal price, though. I also lucked out when the toughbuilt modular belts were being clearances out through menards a year or two ago. Got way more pouches than I’ll ever need for 3 or 4 bucks each. Again, at the regular price, I’d stick to my leather apron belt. 50 bucks for a tool pouch? Get fucked.

    Menards just recently got stacktech stuff in, but it’s regular price at the moment. Anything that ends up there will eventually be on clearance though, so if you live near one, keep an eye out.





  • Hand tool woodworking, refurbishing antique tools and furniture, building a home lab server, learning Ubuntu/Debian/arch, welding/soldering eyeglasses, 3d printing, milling rifles, lockpicking, cooking Indian, Japanese, and Cajun food, building custom furniture, fixing clocks, rebuilding engines, removing rust and japanning metal, playing piano, identifying specific architecture, being more supportive to friends, building a community action group, sharpening blades, trusting others to make decisions, sign language, and raising a daughter to be an assertive mastermind.




  • Because hair color isn’t homogeneous. Every hair is a slightly different color, and it’s significantly more noticeable in lighter hair. Blonde hairs are predominantly gold, but range from white to brown. In cartoons, gold is also usually just yellow, because animating something metallic is a pain in the ass. Hair is shiny as well, so they picked the average color and called it good enough. Grey hair is the same way.

    As for only existing in humans, that’s just not true. Yellow labs and golden retrievers come to mind immediately, and plenty of rodents are blonde. While those are fur, not necessarily hair, golden doodles have hair, and are usually some manner of blonde. Golden macaques, flying squirrels, lions, etc.







  • If you live somewhere it’s dark in the morning, start school an hour later. Don’t demand the entire populace fuck up their sleep schedule. If DST wasn’t already implemented, it would sound like an insane overcomplication to solve relatively simple inconveniences in the modern age. No matter what the clock says, you only exist for a certain amount of time every day. If you want to get up earlier or later than usual, do it by yourself and leave me out of it.



  • While I loath windows, I would still put it above Mac if only for the ability to put windows on whatever you want. Even if Mac is more polished, the fact that it only works reasonably on vastly overpriced, mostly unrepairable hardware kills any appeal it would have. Add in apple’s tendency to gimp devices as if a three year old machine is at deaths door, and I’ll go to a customized windows os every time.

    Also the gaming thing. It’s not pinnacle, but it’s also not trivial.


  • Etouffee. Best with crawfish and sausage, but chicken, shrimp, mushrooms, whatever proteins you have work.

    Mince two onions, put them in a wok or large pan with 1/2 cup of butter or oil, and keep them moving over medium low heat so they don’t brown. When they start to lose their structure, add 3 staulks of minced celery and keep going. When those lose structure, add 1 and 1/2 minced bell peppers, green and or red. Cut the other half pepper into strips for later. Keep stirring until you’ve got a good slurry.

    Now add 2 Tbsp of flour or GF flour, and again, keep it moving, until a nice yellow roux forms.

    The hard part is over now. Add a cup of broth, (chicken or shellfish, are best, but vegetable works) stir it up and let it simmer. If you’re using sausage, add them in whole at this point. If chicken, add in strips or chunks.

    Now rinse and clean two cups of rice, and set it aside to soak in 3.5 cups of water, or 2.5 water and 1 broth.

    Chop up a bunch of parsley, like a cup or more, and 4 garlic cloves. Use Italian parsley, curley is a garnish and doesn’t have enough flavor.

    Add half the parsly and garlic and another cup of broth to the pan, and simmer, stirring occasionally. As it reduces, keep adding broth. Your going to end up using about 4 cups total.

    Put the rice in a pan and heat until boiling in the water/broth combo. Reduce to the lowest setting and cover.

    Take the whole sausages if you added them, and cut them up and put them back in. This is when you would add the shrimp, crawfish, or mushrooms if you use them, as well as the pepper strips from earlier. I like to add some clam juice right here if I didn’t use seafood stock earlier.

    It should be a yellow/orange gravy at this point. As the rice finishes, stir the remaining garlic and parsley into the gravy. Give it a minute to mellow the garlic, and you’re done. Put it on the rice, and add a cayenne based hot sauce to bring the heat up.

    Green onions and parsley are a solid garnish.

    I will often salt the minced vegetables while they wait to be added.

    It’s cheap and great, and reheats well… The trade off for pricing is the 2 hours you spend stirring.

    Variations:

    -add sliced jalapeños at the simmering point.

    -no garlic, but add cayenne pepper

    -no peppers, but increase celery.

    -peel your own crawfish, then bake the shells for 25 minutes, and simmer them in a big pot for a few hours to make your own swamp broth. It starts out smelling terrible, but that leaves and you get an awesome stock to use as the base.