cetoole

Brent, water landings are much softer, you should have tried that.

So much win.

What is a cap isolated cable? The only thing which comes to mind are those crazy actively biased cables, which have capacitors on each end to block the dc bias.

Meaning Carl?

Where does one purchase air cooled chicken? I don't recall ever seeing that. Of course, I tend to just buy the breasts, so if you have to buy a whole bird that would explain it.

44 hour beef short ribs, sous vide at 140F, then covered in a plum based asian bbqish sauce for the left, kansas bbq sauce for middle, and just painted with olive oil for the right, and broiled for 10 minutes. I ate it.

I would have the new Nexus 7 already, except I really want the LTE version.

Ever try this? http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html

Banana, like a pound of spinach, and maybe half a cup to a cup of almond milk. Best smoothie I have made so far.

Feliz Cumplianos Todd!

Has anyone gotten a new JH IEM/replacement cable recently? Is it still true that the silver ones are softer, but turn green? My cable is becoming intermittent right where it enters the memory wire earpiece, so I need to get a replacement, priority being on ergonomics.

You didn't eat it all at once?

1000 g chicken, cut into small pieces or whatever you prefer 130 g raw, unsalted pistachios 5 tbsp (75 ml) half and half cream 1 cup water 4 green chilies 2 medium onions, chopped finely 1 tbsp ground or minced fresh ginger 6 large garlic cloves, ground 3/4 tsp garam masala 1/4 tsp turmeric 3/4 tsp ground white pepper 1 1/4 tsp fennel seeds 2 bay leaves 3 tbsp yogurt, whipped with a fork 1 medium tomato, chopped 4 green chilies Put the pistachios and water into a pan and simmer until they soften slightly (a few minutes). Add the cream and 4 green chilies and dump everything into your blender. Blend thoroughly, scraping down the sides repeatedly and adding water as needed to make the smoothest possible paste (this is important). Add as much oil as you want to a pan and cook the onions until they start to colour. Add the ginger and garlic and fry for a bit, then add the spices and fry briefly. You can add some water to deglaze the pan while you are cooking the spices so they don't stick. Add the pistachio paste and cook briefly, then add the yogurt, tomato, and green chilies, finally followed by the chicken. Cook chicken to 150-160F, adding water or chicken stock to the sauce if it's too dry. Remember the chicken will exude some liquid as it cooks, so don't go overboard. Don't overcook the chicken, or it will be really dry and gross. You can check the temperature of individual pieces with the Thermapen tip.

Pistachio korma. The vitamix makes a much better pistachio paste than the ninja

Sent, thanks!

I bet you can find plenty of spicy sausage where you live now.

It's a scorching 69 here in Seattle, with a high of 76 tomorrow. Ahhhhhhh. The last few east coast trips have reminded me that the summer temperatures are one thing I really don't miss about that.

Braised Carlton Farms Pork Belly, Grilled Tiger Prawns, Corn Grits and Spicy Watercress at Cave B winery's restaurant.

You people are a bad influence. See: consumerism thread re: vitamix.

There is something poetic about Steve receiving wood that extends to 29". Poetic may be the wrong word, but I can't be arsed to think of the right one. Very nice stands, I was gonna suggest S2 audio but I hear they are taking a break.

The ninja v. kale, frozen blueberries, and water. Chewy.

I can verify that at least two of these are accurate.

Discs suck, do it Bryan!

Brisket and rainbow chard. Went a bit too long on the brisket, softer than it should be.

Mmm dinner, I am penciling myself in for dinner, well, pretty much all the time. Got up at 6est for a 9 hour flight home (including short layover in Hotlanta), then had to go into work to get some stuff done for about 2 hours. I predict a lazy Saturday.