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Don't do it Brent!

Am I the only one who watched that and imagined Colin screaming, "NOT MY SKINNY JEANS, PLEASE, NOT THE JEANS!"

Results of the Belly Porchetta:

DUNGENESS HASH Hash browns topped with egg scrambled w/bacon, shrimp, fresh Dungeness crab, red onion, fried caper, garlic, scallion, cherry pepper, Swiss. Finished w/scampi shrimp, smoked salmon. Served with toast

Lots of skating with friends recently. Here is a clip from slide practice Saturday. And Brent's favorite capture. He missed me crashing into a thorn bush.

Went for a New Years Day walk on Stinson Beach, along with a fair few others and their dogs. Some were more foolhardy than others, given the conditions ... But we enjoyed the bracing walk until the fading of the light, along with others taking advantage of the new CA legislation, judging by the aromas wafting on the breeze

That appears to be a Danish. Goodbye Scandinavia!

Please, please, please tell us you have footage of Brent's attempt!!!!

I'll take two.

It tasted amazing too! I never liked corned beef, so chorizo hash because, why not?

First start... and with music!!! Thanks Dr. Gilmore!!!!

I couldn't manage pics of the other stuff but here is the meat

Spanish cured meats, peppers and olive appetizers From left to right: Jamón Serrano, Sliced Cecina, Jamón ibérica de bellata (and a few slices of Chorizo), Paleta ibérica de bellata, Chorizo From left to right: Wood fire roasted whole piquillo peppers, Anchovy stuffed olives, Piparra peppers

Porchetta Sandwich, Roast Potatoes Pulled Pork Tacos

Watched the first season of Mindhunter on Netflix. Highly recommend.

Nah. This pair is now dedicated to skating, and I'm getting a sort of perverse pleasure out of slowly destroying them. Stretch cordura ftw, the stitching is blowing out faster than the fabric. I tore one of the rear pockets halfway off during this session. Sadly no.

Stats aside I think Mr Speakers plannar line-up is competitive and competent with current offerings.

That guy might know what he’s talking about when it comes to music theory, but (1) his appeal to authority fails because the producers he referred to mix music styles where — no shit — compression artifacts are often inaudible, and (2) he had his assistant run a statistically insignificant and poorly-designed test. And didn’t make a note of this fact. Maybe he doesn’t understand statsig testing. A much better test is available here (http://abx.digitalfeed.net/), but watching someone run through that doesn’t make for a good clickbait video. That said, I agree that distinguishing between 320kbps MP3s and lossless files is no joke. Strangely enough, I often hear a difference between my own local lossless rips and Tidal streams, but haven’t nailed down the reasons. Might be different masters, might be Tidal problems like subtle loudness reduction, might be my imagination.

From what I recall when viewing the gerbers, it was around 106 x 96? Larger than I can do in my free Eagle copy. I’ve taken to using Diptrace lately for a board I sent off for production that was 142x95. It seems easier to pick up for me than KiCad, but I’ll keep looking at it. IMO, Eagle is shooting themselves in the foot with their pricing, particularly since Autodesk bought them. Integration with Fusion360, while in the “gee neato” category, isn’t useful enough to make me cough up for it. Others mileage may vary. Sent from my iPhone using Tapatalk

Rick is a smart guy and an excellent music educator. I've learned a good bit about music from his videos. Watching this video alone is a little out of context. His target audience are musicians, composers and music technicians. If you watch many of his other videos, he gets pretty deep into things like counterpoint, jazz improvisation and mixing. I think his point with this video is that working with music isn't dependent on the things that the audiophile press would like you to think is important. Understanding what makes those emotional connections between the music and the listener is what it's all about (just like any other art form). And the nuts and bolts of making sure that important elements have just enough spotlighting at just the right moment are one of the things that makes that happen.

Just in time for 8k streaming over non-net-neutral internet connections......can you say 8k surcharge? Bigly.....

Community I skipped the 4th season, though... this just reminded me to get the 6th season!

Thanks! Initially, I began making a scheme in Eagle CAD and it turned out to be very convenient. But when I started making the PCB layout, then rested in the restrictions of the free version of Eagle, and continued the layout in KiCad. In fact, the difference is small, especially if in KiCad enable the OpenGL mode. The interactive router in KiCad is a bit blunt, it needs a little more tips, but this is a very small drawback. For a new version of the PCB layout, I completely remade it from scratch in KiCad, and now I find KiCad very convenient. PS. Has slightly updated the project - added a fill of the bottom layer and added 10 ohm resistor for grounds separation.

Yeah I need to up the grump factor!! I find it really interesting that they don't open up headphones...given where they came from. Ripping apart Fostex sets...

that looks amazing

And on the first fucking day of 2018!

Finished Godless, now watching Peaky Fooking Blinders.

Spent New Year's Eve and morning with some friends in Ogunquit, Maine, a nice seaside town we usually frequent in summers. A wonderful time was had. This morning, the contrast in temps between water and air was such that the ocean had some cool mists floating above the water.....

Would venture to say that I like pata negra as much as anything else in the world that isn't either made from grapes or commonly showcased in a bikini.

Nice selection, Jim. Some of that jamón is bellota (acorn), it means the porks were fed with acorn and not any kind of animal processed food. Ibérico refers to the pork's race. Pure ibérico 100% is what we call "pata negra" (black hoof), it's becoming rarer and more expensive, but 50% ibérico (half of the animal's blood from an "ibérico" ancestor) is pretty good too. Cecina is awesome too, it's made from cow or veal's leg, cured in a similar way as pork's legs are cured to make jamón.

He was a trooper! Finished all 22oz!

Making Porchetta tomorrow but I couldn't find the specified pork shoulder with the skin on so I got a huge pork belly instead.

Ramen at Ramen -San with my son

I am the true creator of RedVodka -- even if you provided the components -- and I don't even remember.

Not that anyone remembers.

because who doesn't want violin-induced incontinence?

Woke up with what appears to be bronchitis on what would have been the first day of my job. I'd had a cold the last week, but had been feeling better the last couple of days, and then boom. Argh.