Probably a Cowon iAudio mp3 player from the mid aughts. I might still have a Philips cd mp3 player from the early aughts. Ooh in my garage I have Sony PC speakers from 2001.
Pulptastic
joined 2 years ago
They are a whiny facsimile of rock but they still got played on the rock stations. They are the opportunity cost of bands.
It is possible to block all of the primarily foreign language communities, but the bad news is you have to do it one at a time. When I see posts from a community in a language I do not speak, I block it so it does not clutter my feed.
There’s a road near my house that has sections at 30mph, 40, and 50. Most folks drive 45 on all three.
It’s not just bad, it’s Fort Wayne bad.
https://greenupside.com/why-are-my-radishes-long-and-thin/
I have the opposite problem. I get so many radishes we can never eat them all or give them away.
Is he on the list too?
I’m not sold on that. I am probably engineer over-generalizing rn, but I can totally see hairs growing as a result of directional growth rate differences and localized fluidity changes caused by the presence of defects in polycrystalline zinc exposed to an electron current.
There could also be a resonance phenomenon caused by waves in the current moving around imperfections the metal.
Maybe the metal atoms undergoing electron drift are guided by electric fields through the air to areas of differing voltage, a self-fulfilling short circuit.
I’m going to guess the challenge lies in isolating and observing these effects to figure out precisely what is going on.
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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I have looked and not found that option.