groucho

joined 2 years ago
[–] groucho@lemmy.sdf.org 5 points 6 hours ago

He should write a paper about it.

[–] groucho@lemmy.sdf.org 1 points 12 hours ago

My friend will be devastated. Or maybe not.

[–] groucho@lemmy.sdf.org 2 points 1 day ago (2 children)

Any idea what being a Quark fan means? Asking for a friend.

[–] groucho@lemmy.sdf.org 10 points 4 days ago

Dwyer tried to make art, but Grainger turned it into a movement.

[–] groucho@lemmy.sdf.org 5 points 1 week ago

Oh hey, it's my old Imprezza.

[–] groucho@lemmy.sdf.org 4 points 1 week ago

Clone Tuvix, separate one clone, use phaser on Neelix. Best of all worlds.

[–] groucho@lemmy.sdf.org 4 points 1 week ago

First of all, if a friend makes you feel bad about yourself for being yourself, they're not a friend. If a friend expects a one-sided relationship (you always pick up the check, you always host, you're always are the one making time), they're not a friend. If a friend is always taking potshots at you and then tells you to lighten up when you tell them you're uncomfortable, they're not a friend.

I was a pariah in high school so I can't give a lot of info there, but cool adults will understand and give you some breathing room if you say you're autistic. So if you stim or get hung up on something a neurotypical thinks isn't a big deal, decent people will give you the benefit of the doubt. Uncool people do not deserve friendship. Better to be a mysterious weirdo than some narcissist's new plaything.

[–] groucho@lemmy.sdf.org 3 points 2 weeks ago (1 children)

I dunno, but see also: hardcore Limp Bizket fans in the late 90s.

[–] groucho@lemmy.sdf.org 2 points 2 weeks ago

Weird AuDHD bragging rights: Picked one of these for the first time and ended up having to completely disassemble and reassemble it. I wasn't ready for it and over-rotated the core, which dropped pins into the lock body and seized the whole thing up.

Not sure how I pulled it off, but the autism and the adhd really came through for me. I'd never taken a padlock apart and I didn't have a plug follower of the right diameter to take the cylinder apart. So I improvised with a hollow pen tube. I ended up dropping all the key pins (variable-height pins that match up with the key blade) in a pile, and managed to get them all in the correct chambers after a few false starts.

I couldn't fit a shim in, so I used an allen wrench + tweezers + the hollow pen to put the cylinder back together; it's basically putting seven tiny metal pieces into spring-loaded chambers that really don't want tiny metal pieces in them. The padlock itself has two ball bearings that have to fit into the left and right of the chamber and roll all over the place and onto the floor, but I found a way to hold the lock body that kept them both in place long enough to put the lock cylinder back in.

It was a chaotic mess throughout and I shudder to think what any decent locksmith would think of the attempt, but I got it back together again before the anxiety completely seized me up. Now I'm afraid to pick it again, although I also want to take it apart about 50 more times.

[–] groucho@lemmy.sdf.org 3 points 2 weeks ago

Go to his graduation. Be very kind to yourself in the days leading up to it: get plenty of downtime, do comforting things, get lots of rest. Bring earplugs or noise-cancelling stuff. If you've got a favorite object you can touch or fidget with, bring that too. Afterwards, go back home and take care of yourself some more. You did a big thing and need to recover.

I’m gonna be at closet alcoholic my whole life and there’s nothing I can do.

This next part is just a story from someone that felt like they were trapped by booze.

I had a massive problem with alcohol. I think it runs in the family. My great-grandpa owned a bar before my great-grandma found Jesus for him and dried that whole branch of the family out. There was a lot of stigma around alcohol when I was a kid, and a lot of dark mutterings about relatives.

I always drank a little too much, but things got bad when I switched jobs into a company with a heavy drinking culture. The pandemic compounded it. I drank every single night and sometimes during the day (long team lunches, remote work at the bar, beer fridge Fridays.) They knew me on a first-name basis at the liquor store. I knew the backstories of every bartender around my office. And there was a period in the pandemic where, since I never had to go anywhere, I'd just wake up and start drinking. In retrospect, I was poorly medicating autism and both flavors of ADHD.

I didn't even realize how bad it had gotten until I broke a tooth and had to have oral surgery. I had two procedures spaced across a couple months and a heavy antibiotic load to clear things up before and after both procedures. That meant I couldn't drink, and it was hell. In the middle of freaking out, I realized just how much of my life was devoted to drinking.

One night during my enforced dry period, I made myself a glass of soda water and shook a couple drops of bitters into it. It flipped the right switch in my brain and I realized that I didn't need heavy alcohol every single day. I didn't even need a second drink since there was so little alcohol in the first one. I didn't have to maintain a level of drunkenness until I crashed for the night. My brain just needed a little reassurance.

I tapered off the bitters and soda and spent the next six months terrified of taking another drink. I never joined a group because the idea of sitting in a room with strangers was overwhelming and horrible. I relapsed a couple times, but I realized that beating myself up about it just made me want to drink more; it was better to just analyze what had gone wrong. On days that I didn't drink, I didn't wake up with all-consuming anxiety and dread. I slept better, too, and started dreaming again.

Today, I have a glass or two of wine every few weeks. If I go out, I get one or two drinks and cut myself off. Every once in a great while I go a little further; wife and I are both on the spectrum and we spend all of December 26 at home with a charcuterie plate and a bottle of nice port to recover from the mandatory holiday socializing. I've flipped alcohol from a mundane thing to a novelty. It's an occasional treat, not a reward for getting through the day.

Physically, I feel better. A lot of my digestive problems cleared up when I stopped drinking heavily. While social situations are harder for me to navigate because I'm not on easy mode, it gave me the ammo to pursue an autism diagnosis. A lot of the stuff I'd chalked up to alcohol craving were actually my body being overwhelmed in social situations and telling me to go get some space. I'm in a much better place than I was five years ago, and I have a hard time recognizing me from a decade ago.

Again, this is just a story from someone that felt hopeless. It doesn't seem like it in the moment, but life can be better.

[–] groucho@lemmy.sdf.org 2 points 3 weeks ago

Maybe it was just my office.

[–] groucho@lemmy.sdf.org 3 points 3 weeks ago

I'd hate to see Creamy Baptist Church's sign.

 

It's been a busy few weeks. Other than grilling the occasional bratwurst, I haven't been able to do much.

We needed an easy dinner tonight, so my wife prepped some stuffed peppers and brought a fairly thick ribeye home. While she got the peppers ready, I salted the ribeye and let it hang out in the fridge while I got the grill started. Last time I posted a steak, Hossenfeffer suggested a reverse sear, so that's what I did.

I got the egg up to 350ish F because that's what the peppers needed. I put the heat deflector in and gave the peppers a 15 minute head start. Then I prepped the thermometer and set a target of 120F. It took about 15min, which was fortunate because that's how much longer the peppers needed.

I wasn't prepared for how hideous the steak looked after 15min, but I soldiered through the horror and let it rest in a foil tent while I pulled the (very hot) heat deflector out and opened the vents all the way. Once I hit about 575F I opened the grill and threw the steak back on for 30s a side.

I'm pretty happy with the results. The peppers (with a cooked filling of mushrooms, hazelnut, and goat cheese) turned out great and went really well with the steak. Definitely trying both again. Thanks for the suggestion!

 

https://en.wikipedia.org/wiki/Bigos

We found out our oven wasn't working this evening and my wife really wanted bigos for dinner. Given that it's mostly about cooking pork and other fun stuff in a pot at 250F for 4 hours, we decided to fire up the green egg.

We didn't really follow a recipe, just chopped up pork, beets, potatoes, a head of cabbage, and an onion, added salt, and dumped it all in a pot. I got the grill up to temperature with the indirect heat plate installed and then just moved the pot onto the grill. Aside from stirring it a few times, I left it covered.

It was amazing. I have no idea what kind of vile tricks our oven used to fool us into thinking it can cook things properly, but the food stayed moist and developed a nice broth instead of charring onto the bottom of the pot like it usually does. That means that instead of chiseling sludge out of the pot, we had watermelon and relaxed on the patio!

I actually left the pot on the grill for a half hour longer than necessary because my wife hadn't gotten back yet and it still came out perfectly.

I can't wait to try other recipes like it. 10/10, would recommend.

 

Friday is usually grilling day if it's warm enough. I ran down to the local butcher's shop and bought a couple of NY strip steaks for this evening. I also bought some corn and a bundle of asparagus (more on that later.)

They probably didn't need it, but i did a marinade and let them sit in the fridge for two hours: 1/4 cup lime juice 1/4 cup Worcestershire sauce 1/4 cup tamari 1/4 cup high-heat oil (i used sunflower) ~1 tbsp brown sugar a few cloves of garlic, squashed through a press ~1 tbsp stone-ground mustard a handful of thyme a handful of cilantro

I also soaked the corn for a half hour so the husk wouldn't burn during the cooking session.

Once work was over I went out to the patio and started the BBQ. When I had it stabilized at 450F, I added the corn, took the steaks out of the fridge to bring them up to room temperature, and added the corn.

I tried to prep the asparagus, but it was slimy and smelled like a fish tank. We had frozen peas instead.

After the corn had been on the grill for 20mins (turned it 15mins) I added the steaks. They were about 2" thick, so I did the first side for 6min and the second for 7. They ended up on the done side of medium rare. I think next time I'll try 5 and 7. Dinner went well and I've got enough left over for a sandwich tomorrow. Have a good weekend!

 

5:00 AM: My alarm goes off, reminding me to do BUTT STUFF. It's not as funny as it was yesterday evening. I snooze the alarm and then get out of bed anyway. Downstairs, out to the back porch, uncover the big green egg, start the charcoal, turn the alarm off again. I loaded it the day before, filling the fire box all the way up and cramming four gnarly pieces of hickory into the charcoal. It's charcoal from the bottom of the bag and there are more small pieces than I expect, but I went with it anyway. Indirect heat plate and drip pan go in, followed by the grate. I watch the needle creep up to 225F and then lock the vents down.

5:30 AM: I pull the pork shoulder out of the refrigerator, unwrap all ten pounds of it, and immediately feel overwhelmed. I've done a few chickens and two racks of ribs on the egg, but nothing this massive. First I flip it over and score a diamond pattern into the fat cap, and then cover the whole thing in yellow mustard and BBQ rub (label: sea salt, brown sugar, paprika, garlic, onion, "other spices".) Back out to the BBQ to check if it's stabilized. It's still running cold, so I open the vents wider and watch the needle creep up to 225. This is the longest I've ever cooked anything. I try not to obsess about all the things that will go wrong.

6:15 AM: The butt is on the grill. I'm leaving it alone for 3 hours so the smoke can do its thing. To keep from hovering, I go inside and mix up the BBQ sauce: apple cider vinegar, brown sugar, cayenne, black pepper, and salt. The recipe says to boil the solution and that effectively fills the house with homemade pepper spray.

7:00 AM: My wife and daughter are awake and coughing. I am wildly unpopular.

7:05 AM: Finishing the BBQ sauce on the patio. Most of it goes into a plastic squeeze bottle, but I pour 8 oz through a coffee filter and into an all-purpose spray bottle. I'll be using this, starting at 9:15, every half hour until the butt reaches 165 internal temp. It's a brisk morning and every window not facing the patio is wide open to let the horrible vinegar/capsaicin stench out of the house.

7:10 AM: Yoga and coffee and a lot more coughing.

9:15 AM: Here we go! Spray meat liberally, insert bluetooth thermometer, set timer for 30m. Chase daughter around the yard in the interim. The app says the butt will be done by 6:30. The temperature is climbing steadily, but I know it'll stall out at some point. The stall can last as much as six hours and isn't predictable, so fingers crossed that it'll work out.

1:30 PM: 165! The meat stalled for about an hour at 145, but we're past that now. I've been spraying it every half hour and it's finally time to wrap it in foil. I've already set up a tray and it's the work of about a minute to lift the lid, remove the butt, wrap it up, and replace it. I open the vents wider to get the temp up to 250. They're wider than I'm comfortable with, but at this point I'm largely on autopilot and just want to make number go up.

1:40 PM: Time to lay down. The bluetooth thermometer is registering a lower ambient temp than I expected, but the grill thermometer is sitting solidly at 250. I hand-wave it away as the foil messing with the thermometer in some way. Meat temp is still climbing. A tiny voice in the back of my mind reminds me that I have the vents open a lot wider than expected but I ignore it.

2:40 PM: I sure don't like the ambient temperature reading. I expected it to start climbing, but it's been sitting at a plateau for the last 15 minutes and has just started to tick down. Internal temp is still climbing, albeit slowly. I race out of bed and check the grill thermometer, which shows 240. Uh oh.

2:45 PM: We've trained for this. Actually, no, we haven't. We've never done this before. But we've thought about doing it. We've thought about it a lot. I have a pair of welding gloves, a tray, a fresh open bag of charcoal and my heat gun lighter.

Don gloves, open vents all the way, open grill, remove butt. Remove grate. Remove drip pan. Remove indirect heat plate. Underneath, I see two glowing coals and a sea of ash.

Here we go.

Rake the ashes. Dump in another full load of charcoal, aim heatgun into the center, hold the button down until center glows red. Replace indirect heat plate, drip pan, grill, and butt. Close lid, stare at thermometer and will it up to 250.

2:50 PM: The thermometer app notifies me that it will be another eight hours before the butt will be done. That's less than ideal. I leave it alone.

4:30 PM: Against all odds, internal temp continues to climb. We're at 191 now. My ambient temperature graph looks like a polygraph session. The app says we're ten degrees and an hour and a half out.

My brain is working overtime coming up with worst-case scenarios: it'll be dry, it'll be unevenly cooked, it'll be burned, it'll climb out of the BBQ and steal my wallet.

6:15 PM: Internal temp is 202. Time to take it out and let it rest for an hour. I use the time to run to the store and pick up wine. My wife made pasta salad the night before and is cooking peas. What's in the foil? What did I do?

7:15 PM: The moment of truth. I'm dreading this, but I don't want to wait any longer. I unwrap the thing and cut into it, mostly thinking about Captain Ahab finally stabbing that pesky whale. The knife slides into it like butter. It pulls apart easily. The bark seems ok.

We quickly load up plates. I offer the crowd-strength BBQ sauce to the table but there are no takers.

It turned out! I made pulled pork! My daughter complains loudly until she tries it. We all get up for second helpings. I run a plate over to the neighbor. The rest gets shredded and bagged up for leftover sandwiches and enchiladas.

It all worked out! I'm already planning my second butt.

Links I used: https://thebbqbuddha.com/how-to-smoke-a-boston-butt-on-the-big-green-egg/ https://www.aforkstale.com/carolina-barbecue-sauce-recipe/

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