Dusty Chalk

Why is that? Does it stop you after a certain 'quota'? If we (meaning anyone else besides you) post something after that (I.E. between two of your epic posts), does your quota get reset? Because we can do that. Wouldn't want to stifle this constant flow of entertainment.

...on Tidal. Before -- was the new Riverside -- wowzers! First Antimatter, then Pineapple Thief, now Riverside. I actually quite like it, but I suspect the hard rockers are going to be disappointed. Then putting on Antimatter because I them greatly.

Maybe he didn't know the words.

Carbon Based Lifeforms' new release...and some of the older ones. (Very much TestTone material.)

Fantastic presentation!

I know! It sounds extra dumb when you say it succinctly like that, but yes, to listen to ... well, the same music as is on my iPod Classics. I mean, I was always going to use it to stream Spotify and/or Tidal or whatever service would allow me to cache at home and then take it to work (and maybe some Animoog), but I have many many hours of perfectly good mp3s and flacks... @ self

Noice!

Someone outblacked me -- this is a maple fretboard treatment called "double black":

Well, too much of it is not necessarily a good thing in terms of flavor, is all I meant. But I think a little bit (or rather, an appropriate amount) is part of what makes the magic of good bacon and/or seared meat in general...magical. I won't go back and edit, though. If I did, I'd add the words "too much" somewhere.

Forgot about that, but the offer stands.

Want omelette (or quiche) now. Need to find a breakfast place. EDIT: ...or learn to cook.

Damn, I have one, and I haven't even thought of doing this yet.

I'd be afraid if I attempted freeze and ship, that it would release the magic, but the next time you're in town (DC/NoVA), I will bring you some from here. Alas, I all but licked the plate clean. I won't say that their portions aren't generous -- they're not, but they're not stingy neither, it was just the right amount. I think I'll get some take out later today, so that I can doctor with Sambal Oelek.

You know, I was going to say 'incorrect', but this may actually be correct. Curves just parts of the bacon outside of the melting bacon fat and/or press certain portions against the grilling surface more continuously, giving us three regions of cookedness to the bacon, ranging anything from burnt to steamed, giving us that classic meat and carbon flavor. Not necessarily a good thing, though, that carbon flavor.

I just had some delicious brisket at Dixie Bones -- muuuuuch better (than Famous Dave's). The meat was practically flaking away like salmon. Perfection.

May everyone's bacon always be flat. Thank you, Graham.

What? No, his usage was correct and pitch perfect in it's amount and tenor. This is wrong. I got about 0:37 into this, and got angry and turned it off. I should probably go back in and give it a negative feedback, only I'm trying to eschew negative feelings so I'll pass. There's very little anger in 'chide' -- it's mostly light-hearted. Am I alone in this? If so, feel free to rebuke me.

Venetian Snares has been putting a lot of his most classic stuff up on his bandcamp. Just sayin'.

I applaud your use of this word.

Had brisket at Famous Dave's last night -- meh. Wasn't no brisket fairy brisket.

Back to Facebook, because that's where I get all my best material:

Yeah, not Arby's -- I'm not that desperate yet. Went right by there the other day, couldn't bring myself to go in. But I'm pretty sure Dixie Bones is closed, so going to have to come up with a Plan B.