argentcorvid

joined 2 years ago
[–] [email protected] 13 points 3 days ago

I thought the quote was "forms of communication". And, well, at least one of those could be doing it with a human?

[–] [email protected] 4 points 1 week ago

I like how they think that a million government workers can effectively be replace by a chatbot that can "summarize an email"

[–] [email protected] 5 points 2 weeks ago

And is named Epic because of Epic (Mega)Games

[–] [email protected] 9 points 1 month ago* (last edited 1 month ago)

wipes shitty hands on curtains

[–] [email protected] 9 points 1 month ago

yes, I am in terror of finding out who!

[–] [email protected] 61 points 1 month ago (8 children)

shit, who is even worse than this guy that they have lined up?

[–] [email protected] 5 points 1 month ago

KEXP.org - public indie radio out of Seattle. Has good shows over the course of the day. I really like the afternoon show (1 pm pacific time) on Thursday. The DJ does "OG Thursday" where he picks a group or artist and highlights songs that sample them.

Thecurrent.org - kinda the same deal out of Minneapolis, but also different

Both available on their website or through the https://www.radio-browser.info/ database

[–] [email protected] 4 points 1 month ago

It knows you were never going to look at them again anyway

[–] [email protected] 20 points 4 months ago (2 children)

Wrong, the primary duty of a story is to make the author money. MD was originally published serially in a magazine, and that's why it goes on for so long.

[–] [email protected] 5 points 6 months ago

RE with QWOP controls

[–] [email protected] 3 points 7 months ago

I just did some drumsticks last night.

before you start, make sure you have a tin can or glass jar for oil disposal.

soak your meat in buttermilk for several hours. shake with heavily seasoned flour. <- this is where your "recipe" will come in. Salt, pepper, whatever kind of herb mix you like. allow to rest for a while so the flour sticks. preheat oven to 350°F in a large frypan put in enough oil for about an inch of depth. don't use olive oil. vegetable oil is fine, others will give a different taste. other common ones are peanut oil and crisco shortening. heat the oil over medium-high until it is around 375°F fry chicken in batches until brown. turning pieces after 3 or 4 minutes when the pieces are brown all over, put each on a rack over a sheet pan (or just a sheet pan with foil or parchment paper) bake chicken until done to 165°F, maybe 20 minutes

you can also do "oven-fried" which isn't quite the same, but gives good results without the mess of the oil.

 

Just this one segment is like this. The whole rest of the plant, including segments further down the branch are normal.

 

The two arms are sprung so that as you push on the handle they separate, and then return to position.

 

Probably all I'm going to get too, the plant isn't looking good 😭

 

My house is pretty new, 5 years old. It has interconnected smoke alarms in every room (11), as required. I believe they are all First Alert brand.

We have been getting false alarms from them about every 3 months. Most of them are in the middle of the night which isn't fun for me, and really terrifies my kids (6 & 8).

There is no apparent cause, no cooking is going on, no dust. They go off for a while and stop on their own. Some of these are CO detectors, but we had the Fire Department come out when it happened one time and they tested and everything was fine.

When they are going off, I can't find the one that is causing it because they are all going off. However, on these the "ready" light blinks red if it has been triggered in the past, and every one of the units has triggered based on that. I actually permanently removed one because it triggered 3 times in one night. I thought it was a bad unit, but it just happened again at 5 this morning with a different one.

Nobody has died in this house, so I'm pretty confident it's not ghosts (/s)

Anyone have suggestions?

 
 

cross-posted from: https://midwest.social/post/838499

Simple brown sugar brine for about 4 hours (forgot to start it before bed), then coated with melted butter with Penzey's Mural of Flavor and Galena Street.

225° for 45 minutes with Sam's club "Competition Blend" pellets in the box. Then 350-ish (max I could get out of it) for about an hour and a half with no smoke until breast was at 160°

Used the drippings for gravy for mashed potatoes.

1
mmmm chicken... (pixelfed.social)
submitted 2 years ago* (last edited 2 years ago) by [email protected] to c/[email protected]
 

Simple brown sugar brine for about 4 hours (forgot to start it before bed), then coated with melted butter with Penzey's Mural of Flavor and Galena Street.

225° for 45 minutes with Sam's club "Competition Blend" pellets in the box. Then 350-ish (max I could get out of it) for about an hour and a half with no smoke until breast was at 160°

Used the drippings for gravy for mashed potatoes.

 

cross-posted from: https://midwest.social/post/823962

Tenderized pork tenderloin, double breaded with seasoned flour and saltine cracker crumbs.

 

Tenderized pork tenderloin, double breaded with seasoned flour and saltine cracker crumbs.

 

My lawn needed this so bad, it was getting kinda crunchy.

 

Large camper in a parking lot, with a ServiceMaster van pulled up to it.

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