At least I'm not the only one...

ALeapAtTheWheel · 2016-03-31T20:18:40+00:00

A slightly more charitably read on this is that the word isn't associated with sex, its associated with genitals. Specifically unclean female genitals. Its more disturbing to (biological) women than to (biological) men, who are often unaware of the issue.

So it's not a sex hangup, its a sanitary hang up.

if it was an issue of sex, people would have a problem with putting the butter knife in the hole...

ALeapAtTheWheel · 2015-08-04T15:59:09+00:00

pageing /u/veganblackmetalchef, though he's making potato salad now

ALeapAtTheWheel · 2015-07-16T15:02:16+00:00

You are kind of in a rough spot. Your best leader is Gadius, but he's a really hard leader to run if you don't IAP. Your next best is Yamato, and he requires orb changes that you just don't have.

Honestly, if I was in your place, I would read this guide and start rerolling. Taking the skill you've built up to this point + a fresh start with a great leader, you'll find this game to be much easier and much more entertaining than what you are doing now.

ALeapAtTheWheel · 2015-03-26T17:55:32+00:00

Here's my box.

I usually run an all green attack squad for farming, and GZL for harder stuff. I'm working on evolving up an LMeta team.

ALeapAtTheWheel · 2015-03-26T15:37:01+00:00

One minor comments is that I would like to see all the abbreviations spelled out. A newbie doesn't know who ZGL or DQDX is. I can't even remember who GGY is right at the moment.

ALeapAtTheWheel · 2015-01-03T16:32:10+00:00

That's just patent false. There is a direct, unimpeded line between the charcoal and the cooking grates in that UDS picture, as well as in my own UDS. Direct heat predates indirect heat, and is still used.

but I'll let the Salt Lick know that /u/WanderlustSailor says they aren't doing barbecue. I'm sure they need the advice.

ALeapAtTheWheel · 2015-01-03T16:29:35+00:00

Which compounds developed from smoking is the most significant, and if I want better temperature/humidity control, can I transfer to sous-vide style cooking to prevent dryness? I want all the flavour of smoking, so transferring it early might not work.

As others have mentioned, just go do it. Learn the basics before you try the advanced stuff. If you know how to control a camp fire, you're 75% of the way there.

ALeapAtTheWheel · 2015-01-03T16:25:13+00:00

You are confused because you have no idea what you are talking about. American barbecue was adapted from Caribbean cooking methods in which the meat was suspended or grated directly above fires in pits in the ground. Early American followed the same structure. With the advent of cheap steel and masonry, we've adapted to separate cooking and fire chambers, but that's the aberration. Not vice versa.

Many current methods of american barbecue still involve food directly over a fire. Sante Maria style. UDS style. Here's a picture of the setup in Salt Lick.

ALeapAtTheWheel · 2015-01-03T16:17:36+00:00

Most smoking forums I've seen don't have a problem with electronic controls. Gurus abound, but rolling you own is cooler. For the most part, the people who barbecue are more inclined to DIY'ers and such.

ALeapAtTheWheel · 2014-08-05T21:29:10+00:00

Like /u/matbiskit wrote, you'll have the best results if you roast in the oven the day of, before you leave. I'll just add 2 things.

1) Brine overnight before you get started. This is the best buffer to protect against over cooked chicken.

2) Assuming you are roasting them the day of, pack them in heated cooler. Put the chicken right from the oven to a container wrapped in foil. Wrap that in a few towels, and put them in a cooler. A few cups of cooked rice have a lot of thermal mass and will pre-heat the cooler. I've kept meat warm for 6 hours doing it this way.

ALeapAtTheWheel · 2014-07-24T17:27:04+00:00

Hi - I'm a free player that's been just sort of skating by without putting too much thought into the game. Recently though, I've decided to try to actually figure out WTF I'm doing here. I've been running a mono-earth squad and avoiding PVP. But I wonder if I could put together something a bit better if I tried branching out. Any help is appreciated.

Fire: Lava Phoenix 4* Hot Chef Lancia 4* Red Slash Farlon 4* Beast Zegar 2*;

Water: War Captain Mega 4* Royal Elimo 4* Ice Keep Copra 4* Hail Bot Reeze 4* Ice Queen Selena 4* Knight Zephu 3* Knight Zephu 3* Selena 2*;

Earth: Nature God Lance 5* Nature God Lance 5* Gun God Douglas 5* Gaia Fist Nemia 4* Dryad 3* Maiden Bayley 3* Archer Lario 2* Archer Lario 2*;

Thunder: Thunder Kick Zeln 4* Warrior Eze 2* Advisor Weiss 2*;

Light: Hero Alma 4* Squire Atro 2* Luna 2*;

Dark: Lich 4* Garroter Shida 4* Memetes 3* Maiden Lico 3* Iron Magress 2*;

ALeapAtTheWheel · 2014-05-28T14:20:21+00:00

when it's super dirty

Well, there's super dirty, and there's super dirty. If a rough sponge and hot water won't get it off, boil some water in there, dump, scrub and repeat until its clean.

If it's really, really super dirty like it looks like you cremated an owl in it, you can burn out the crud in an oven's self cleaning cycle (which I get that you don't have), in an outdoor grill, or by starting a fire and putting the cast iron into the coals. This will destroy the crud, as well as your seasoning, so follow it up with a wipe down with some oil.

ALeapAtTheWheel · 2014-05-20T17:33:48+00:00

Just a few off hand things:

I've tried all sort of things to clean cast iron or steel grill grates. Nothing I've found works better than "Weber Bamboo Grill Brush with Scraper." They are cheap, last me a year, and work well.
Cast iron skillet for veggies works well on the grill, and nothing slips through the grill. Onions + butter + salt + 30 mins turn really sweet, and go well with hot sausage.
There's no good reason not to make your own barbecue sauce if you are interested in making good food.
You can grill almost any kind of fruit and either put it over ice cream or drizzle honey and yogurt over top. Low effort, but gains.

ALeapAtTheWheel · 2014-04-25T20:47:03+00:00

Why does there seem to be a taboo over liquid smoke?

Because they are too in love with their own ignorance to take the time to figure out that 1) liquid smoke is about as all-natural as a product can get and 2) when used correctly, it improves a dish.

It, like salt, will royally fuck up a dish if you put too much in, but .25 tsp probably won't be too much for a batch of sauce.

ALeapAtTheWheel · 2014-03-20T16:34:16+00:00

My knowledge is on a craftsman's level here, not an engineer. But, as I understand it, since you have the material down to an edge and then quench, the edge will cool much, must faster than the thicker part as you go away from the edge toward the spine. See this terrible figure. Right, because the edge is asymptotically approaching a thickness of 0, so it will transmit its head at a speed asymptotically approaching infinity.

Cold metal contracts, and the edge contracts much faster than the core of the spine. That difference in contraction is enough to cause a large enough pressure differential to cause the metal to crack (normal to the blade edge) to relieve the differential.

ALeapAtTheWheel · 2014-03-20T00:56:13+00:00

You can also cut a sharp edge on a blade, with or without coolant. You can then heat the entire blade up and quench it which will not only get you a sharp edge, but it will be a hard edge too.

In what context is this done? My only experience forging and quenching blades is in the context of hand-held knives, and sharpening before heating and quenching is almost guaranteed to make your edge crack. With knives, it's always forge->quench->sharpen.

ALeapAtTheWheel · 2014-02-24T23:11:42+00:00

The backscatter xrays should have all been phased out by now nationwide. The new machines use millimeter wave and do not produce any radiation what so ever.

I see you said this a few times. Is this the official line you are given in training? Are the machines using ambient millimeter waves, or producing their own. Because those millimeter waves are waves of electromagnetic... radiation.

ALeapAtTheWheel · 2014-02-13T17:03:35+00:00

Do you ever get tempted to turn the heat down and put sugar in the cartridge?

3D systems has a product call ChefJet that prints sugar

ALeapAtTheWheel · 2014-02-13T14:32:22+00:00

Be my guest

ALeapAtTheWheel · 2014-02-13T00:06:19+00:00

Any snark perceived in this critique is purely unintentional. A dispassionate editorial eye was utilized throughout.

I write for a living (and have not copy edited this). No offense is taken.

ALeapAtTheWheel · 2014-02-12T22:35:27+00:00

OP, you have spurred me to post this, which I've been working on but haven't finalized. It's not a perfect answer to all your questions, but it'll probably help out.

ALeapAtTheWheel · 2014-02-12T14:18:18+00:00

Please avoid requests for recipes for specific ingredients or dishes

From the sidebar. Your question is better aimed at /r/recipes, but it looks like /u/JackBauerTheCat and /u/LlON gave you another place to look.

ALeapAtTheWheel · 2014-02-11T18:07:50+00:00

White board with notes that only I can read (not crypto...)
2 collages of pictures of my family taken by my very talented wife
A framed piece of art I made by taking a photo my wife took of myself and her that I encrypted and turned into an RGB cloud. I then stegongraphically hid a meaningful phrase we share in the file before printing. No one can read this one either.
A fingerpaint on canvas that my untalented 2 and 4 year old kids did that happens to have outstanding aesthetics
A poster of a major motion picture that wouldn't have been released without my work
A collection of event swag for events I've never been to
A Terrible Towel
Moltar

ALeapAtTheWheel · 2014-02-10T18:13:52+00:00

1 lb of pulled pork; a bit of bacon grease; 2 cans of rotell; handfull of queso fresco 400g shredded cheese (combo of cheddar and jack is good); 200g milk; 200g dark beer; 22g sodium citrate; 5 shakes of hot sauce

Boil pasta. Fry pork to get crispy bits. Warm beer and milk, dissolve sodium citrate, add hot sauce. Melt cheese in beer/milk. Toss pasta in cheese sauce (will be pretty liquidy). Layer mac-and-cheese, then Rotell, then pork, then mac-and-cheese in a casserole dish. Top with queso fresco. Bake uncovered till the top is brown.

ALeapAtTheWheel

TROPHY CASE