That’s a feature, not a bug. They show that stuff intentionally.
Pulptastic
joined 2 years ago
Weak fathers, in the sense that the recent generations have been abandoned and ignored a lot more. Turns out that is on par with fucking beating your kids. At least the boomers got attention from their fathers.
The boomers and prior gens were the definition of absent fathers.
It could add a little but not significant. Not enough to counteract the decarburization from annealing in an air fired oven.
Carburizing surrounds the metal with a carbon source and heats it for hours to get sufficient hard layer thickness. That typically is done in the anneal cycle before the quench shown in the video. High temperature austenitic steel has higher solubility of carbon and a proper quench will produce a fine mix of martensite and carbides. Tempering will precipitate more fine carbides in the martensite and reduce hardness a bit to prevent brittle failure. Sometimes the surface is then peened to build a thin surface layer of compressive stress to prevent crack initiation.
My town’s bridge is in need of repair, which was to start this year but is now delayed because federal funding for it was cut. We’ll see…
I hear the Vatican has some very attractive furniture.
Red sunflower seed
They are fixing a problem that has already been solved. There are already urinals that take this into consideration. The problem is not in the design, it is the implementation. For some reason everybody everywhere installs those awful American Standard urinals that are specifically designed to splatter pee onto your pants.
We have a few good Iranian restaurants.
Hey they had a sign posted saying he wasn’t allowed in the store.
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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None. They’re all stamped from thin sheet metal. Tines and handles are too thin and will bend.