Moon of the Crusted Snow and the sequel Moon of the Turning Leaves. Post apocalyptic novel following an Anisinaabe community. Well written and captivating stories.
Pulptastic
joined 2 years ago
Testing should have some specified time windows eh? If the maker knows that the software does a thing at 30 minutes, that should be an intentional part of the test.
- Cheese curds
There are 49 years between 12/31/2000 and 1/1/2050 so yeah this seems right.
Flopsweat and diaper rash cream
I think that would just make him more republican.
DC at least makes me hopeful with the new Superman trailers, but I'll reserve judgement until I actually see it.
Ah, the cycle of DC. This one could be good, the previews look interesting, but then it’s just darker, edgier, and now Batman has a gun.
As an intellectual from The South, I’m taking it back. Y’all is a missing part of speech in the English language and follows known patterns. I use it with pride.
However, saying that out loud I realize I have opened myself up to w’all and will have to give that a try.
My neighbor is OCD about cleaning his electric dirt bike. He’ll pressure warsh it for thirty minutes and then spend an hour blow drying it with a gas blower. Dude it’s good enough.
Not in their minds.
I can create real time visual imagery with no apparent resolution limit or perceptible frame rate including audio and a soundtrack.
Pics to come tomorrow. This is a recipe I got from someone at r/smoking years ago and has been my go-to ever since. I usually brush half the pieces with maple and half I leave alone. The ones without maple have a smokier taste and are a tad crustier, a taste and texture I prefer for smoked salmon. I often brine overnight, rack the fish on the counter and use a fan to form a pellicle while the smoker is heating up. Takes roughly six hours to cook at the low temp smoke setting on my pellet grill.
Recipes: Thaw fillets, remove skin, cut the fillets lengthwise right down the middle and cut these strips into 7" or 8" lengths (usually 1/3 of the length of the fillet).
Brine: Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer. Add to this; 6 ounces of soy sauce 1/2 cup of non-iodized salt 1/2 cup of brown sugar 1/2 tsp of Garlic powder 1/2 tsp of Onion powder 1/2 tsp of Cayenne pepper 1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves)
Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly.
Leave the Salmon pieces submerged in this brine for 4 hours (under 1/2") to 6 hours (over 1/2")
Dry the salmon and put on rack in fridge overnight to form a pellicle.
Smoke on low until internal temp reaches 145+. Brush with maple syrup once an hour to keep moist.
Edit: and here's a progress pic. Peppered on the left, maple on the right. Finished product looked very similar but a bit darker. Taste and texture were great. Funnily, the maple finished first despite getting brushed hourly.
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Parallel port ftw