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I've had them for a week now so a review is incoming.

My take on Spanish style huevos con chorizo with Central American chorizo while in Tahoe for ski week. My eggs slipped before my photo opportunity but the flavor was great and the papas fritas were a big hit. Thanks for the inspiration Antonio and Steve.

Visited some friends in the fine city of Gloucester (GLOAHstuh). It's a wonderful fishing port that's being (not so) slowly gentrified to the moon. While there I picked up a shiny new MacBook Pro (yay!), a new iPhone (double yay, my old one was nearly dead), got my vacc booster, and got a bottle of Georgian (as in the country) catsup as a gift. Weirdly, getting my vax boster shot proved to be a PITA. The first THREE places I called said "yeah, we don't do that anymore." As best I can figure, most of the country is already boosted and the remaining population mostly consists of pants-on-head retard anti-vaxxers "the vaccine-hesitant." ADD fucks who are a day late and a dollar short but not Flat Earth Society antivax like myself are a rare breed. In any case, I got my jab and my arm hurts like hell.

Looks like it was photographed yesterday. But this was around 80 years go, film and theatre star Gene Tierney. Kodachrome.

It hit 50 today and with the full-squish back from repairs I decided once more, into the woods, was required. Studded tires were a must, with mixed conditions of glare ice and then surface mud. Huge fun.

Been using a pellet grill for 7 years. The more I smoke the less rub I seem to use. Brisket and ribs - 50/50 salt & pepper beef - Montreal Steak pork - Smokehouse maple or a strawberry glaze chicken - Chef’s miracle blend or bbq sauce Any food grade pellet works but I like BBQer’s Delight. Less ash more heat. Typically Jack Daniels or the Competition blend. Order 4 bags delivered direct. I do have my own rubs as well. Ribs and brisket are popular but my favorite is smoked Mac and cheese

I'm just reading Mark Cavendish's book Tour de Force about his record winning Tour de France last year, when he matched Eddy Merckx's sprint record of 34 stage wins. Cav was 35. It is a must read for anyone interested in pro cycling, and really communicates the sheer brutality of the sport. He said that splits happen coming over the top of a climb. Lead riders go over the top pushing 400W, but get a bit of slipstreaming from the camera motorbike. The next group don't have that and have to push 440W. An individual doesn't get a group effect and has to push 480W - and, he says, that is why splits happen. In a sprint, riders - including Cav - can push up to 2,000W for a number of seconds. After 4 or 5 hours in the saddle. It is also perfectly clear he doesn't like Sagan one tiny bit. Looking at the web, he's still competing age 36, will be doing the Tour of Britain, and probably another Tour de France to try and beat Merckx's sprint record.

That does sound heart-racing, Al. I've had a similar brisket experience, where the crust was so peppery it made my eyes water. Colin, we got an RT-700 back in early pandemic, and it's been great ever since. These oak pellets have been great for brisket, and so's having Amazon lug them to your door https://www.amazon.com/Bear-Mountain-BBQ-All-Natural-Hardwood/dp/B07NHZ57MF If you want to try your hand at making sausage, I highly recommend this book. The Andouille, hot dog, and italian sausage recipes have all been great and used multiple times. https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/

Lessening the amount of S&P rub on the brisket always reminds me of the first time I used the secret Brisket Fairy ™ recipe. I could only get a dinky little flat at the local market but I used to entire amount meant for 8 or 10lb briskets that Naaman is used to. It had about a quarter inch of crust and intense salt and pepper flavor. We ate it anyway but it did make your heart race a bit. 😝

We’re launching a new company – Eksonic – along with our new amplifier called Aeras. Launching an audio company is something I’ve had in the back of my head for many years and I’m proud to be able to bring a passion to market. I've been building my own version of the DIY T2 for quite some time now and have long hoped to capture the spirit of the beast in a smaller single chassis design that's more accessible to many. We think we've accomplished that with the Aeras. Aeras is the result of endless hours of circuit design and analysis, brainstorming and many iterations of prototyping and testing. Our initial users have had great things to say about this new amp. We’re going to be launching the company formally at the NYC CanJam later this month. We’ll bring our DIY T2 along with the Aeras so people can hear them side by side. I hope to see some of you at the launch

Glad you liked it, the look is great. That's one of those simple things to cook that are very enjoyable.

Congratulations Kerry, I will follow the comments carefully. Being manufactured in Greece, shipments within the EU will be free of customs

No, I'm not Kuckles' Tech Tips. TBH, the new Macintop is STILL in its box and it'll be a bit before I have it fully spun up. In the next few days I have to: Either un-fuck my current version of 1Password or upgrade to the new one, which SaaS with a monthy fee. Ugh Aftering doing the above, get 1PW up to date and running on 4 computers and one iPhone not including the new lappy. Sign up for Proton VPN (officially broke up with Nord) and get it running on the same machines. Did I mention I bought a new iPhone? Get IT working with all my various 2FA sites/apps/etc. Update a bunch of passwords that are past due for refreshing. Finally start in on the new lappy, which will take days of work including data migration and account/software setup. Pay my property tax, which was due on the first. I am a nearly 50 year old clown.

At this point I mostly mix my own rubs, probably 90% of the time anyway. For pork: 1/2 cup of brown sugar, 2T of salt, 1T each: black pepper, cumin, garlic powder, onion powder (I usually go light on the onion powder). Naaman will tell you, and I will agree, for beef (brisket and ribs anyway) equal parts salt and pepper is a good place start. Throughout the years I've lessened the amount of rub I use on briskets, a lot of commercial BBQ joints and YouTubers go way too heavy in my opinion. When I do use someone else's rub I like Meat Church's stuff.

First burn of my Recteq RT590, let it run for an hour or so and then made some chicken legs. On deck is a pork shoulder and two racks of ribs. Anyone have any favorite rubs or tools?

wow~ brass housing... I just simulated it on solidwork, the weight of each is over 300 grams, it is a disaster to wear this stuff on the head 😶

i took a week off caffeine recently for elimination-testing reasons and the bean stash wasn't entirely empty... of course i didn't stop buying and now my counter collection is absolute 🔥

Thanks guys! The "we" is my cousin in Greece. He's got a great manufacturing background, which is important since we're looking to do the primary manufacturing in Greece.

My landlord Dave's wife is in Hawaii, so the permanent and the temporary batchelors are having Migas for breakfast. Corn tortillas cut into strips and crisped in a bit of oil. Scallions and Orange bell pepper sauted with a little scorch. Tomatoes and avocado, chorizo and of course eggs.

Jamal Edwards 31 isn't just way too young it's fucked up.