Obligatory FUCK GALEN WESTON

What have the Romans ever done for us?

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It sounds like you’re talking about Weller style irons and the ones where the part you hold plugs directly into the wall are quite terrible. However, they are an industry standard and most soldering stations will use a Weller tip. I have a knock off Hakko 936 that’s like 15 years old now and cost me $25 and it solders like a dream.

Also, their music sounds the way it does because the band got really drunk one night, spilled beer on the amp and it caught fire, and after that it had a really cool sound.

But you’re still kinda right. Not voting is a vote for trump, and conservatives know this. Disenfranchisement via drug convictions is a key weapon in their arsenal.

They kinda do, EU has a mutual defence policy as well

A billion people is probably the primary thing, and a large portion of the geography has a climate that’s pretty ripe for diseases to flourish.

I grew up around cattle farms in Canada, and pretty much every farmer owned a rifle, but it was to protect the livestock from stuff like coyotes and other predators.

The repo could be shut down/removed, so Having copies is always a good thing. I think I read earlier that the yuzu source had already made it’s way into the wild?

Of course I’d find the Brazilian when I suggest improperly cooking a picanha :p

I boil beets all the time and it never takes more than 1-1.5h, 4 hours seems like you might want to re-visit your technique.

Or a hot enough pan, which is super difficult if you don’t have a gas range. Electric often doesn’t get hot enough

For me, brisket is more of an event than a meal. Usually I’ll make it when we have friends staying with us for the weekend, and it’s an excuse for us to have beers at 6am once the meat is in the smoker. We all take turns watching temps and fuel, and having the extra hands helps with wrapping and stuff.

Another option is smoked top sirloin roast aka picanha. It has a thick fat cap and lots of marbling into the meat. Traditionally, it’s cut into steaks and grilled on a skewer, but i also like to smoke it whole and sear off the fat cap at the end. Prep is fairly simple, remove some of the fat cap (down to about 1/2") score the rest almost to the meat, season the whole thing with salt and pepper, then in the smoker at 250F. I will then take the fat trimmings and cut them down into small pieces and put them in the smoker to render into tallow. After about an hour or when the meat is 130F, I’ll wrap in pink butcher paper using the tallow that I just rendered. From there, I just watch until it hits about 155F. At that point, you can let it rest and eat, but I like to throw it on a hot grill fat side down to get a good crispy sear on it. Slice it in thin strips like brisket, it melts in your mouth.

Wine also. White is more subtle, red will give it a sort of balsamic vinegar type aftertaste.

Interesting that @[email protected] didn’t reply to your questions…

Frankly I already “dumbed it down” quite considerably

r/iamverysmart in a nutshell here

see Australia

Interesting that a British prison colony has become at least (if not more) civilized than their jailers…

I wonder if we can “recycle” desert sand to have more of the properties that we’re looking for… It seems the biggest problem is it’s weathered in such a way that it doesn’t bond properly as an agregate like sand harvested from the water does

But only if you send them a cheque for your entire life savings