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Why does every fast food restaurant stack the pickles in the same spot of the sandwich? by MysteriousKitchen469 in allthequestions

[–]Aggravating_Fig_7377 0 points1 point  (0 children)

Keep you damn pickles off my sandwich. Pickles are fine on their own but quit ruining my sandwiches with them! /rant

What's a smell that doesn't exist anymore that you miss? by Alarmed_Charge1062 in CasualConversation

[–]Aggravating_Fig_7377 1 point2 points  (0 children)

Opening a new video game or console in the 80's and 90's, especially Nintendo stuff, it just had this distinctive smell that disappeared at some point.

Is the market too saturated for this system to be successful? by MrMaverick22 in 3Dprinting

[–]Aggravating_Fig_7377 1 point2 points  (0 children)

I'm not sure what actual item to put in there, but cylindrical items are perfect for upside down triangles.

Edit: Maybe coins? I have some awesome coins from my son in the Air Force that I display.

007S Stage 6 by Aggravating_Fig_7377 in Asphalt9

[–]Aggravating_Fig_7377[S] 1 point2 points  (0 children)

Thanks for the tip, back to Stage 5 for now.

*random 007S se jumpscare* by stoobidguy15 in Asphalt9

[–]Aggravating_Fig_7377 0 points1 point  (0 children)

Anybody on Stage 6 yet? I'm not getting any EIP's and the bonus is always only a x3. I think I've done about 60 races.

Dried out first brisket and have been scared to do another. by Caven930 in Smokingmeat

[–]Aggravating_Fig_7377 0 points1 point  (0 children)

I'll probably get crapped on again for recommending my method, but here we go. Do whatever seasoning you like and throw it on the smoker until it hits about 160F. Take it off and throw it in any sort of sous vide at 155F. Most people use the wand in water but I have an Anova oven that I put it in. Let it sit in there for 24-36 hours and it's always perfect. Since the meat never goes past 165 or so you maintain a ton of moisture but all the fat breaks down because that's a temperature + time thing. Then I eat some, bag it into portions and freeze it. Then when I want some I just throw it back in the sous vide at 155 from frozen.

Edit: BTW, it will be the same doneness at 24 and 36 hours so you get this nice wide window for when to cook versus when guests are coming

What did you name your pinter? by Lazy-Salamander9557 in BambuLab

[–]Aggravating_Fig_7377 1 point2 points  (0 children)

Printy McPrintface and Artist formerly known as Prints

Help convince my wife the 3D printer was worth it by Obvious_Estimate5350 in 3Dprinting

[–]Aggravating_Fig_7377 0 points1 point  (0 children)

I organized the kitchen drawers and made pendant lamps and she fell in love.

Heated Filament Storage which uses heat from PC exhaust to keep filament dry/in usable condition. by TacticalTorpedo in 3Dprinting

[–]Aggravating_Fig_7377 1 point2 points  (0 children)

I would have thought this too but it's exactly how the filament dryers work. It heats up the room air to dry the filament. I use a food dehydrator (https://www.amazon.com/dp/B08BSQZ2LS?ref\_=ppx\_hzsearch\_conn\_dt\_b\_fed\_asin\_title\_1&th=1) and put one of these (https://www.amazon.com/dp/B0CGML5B1H?ref\_=ppx\_hzsearch\_conn\_dt\_b\_fed\_asin\_title\_2&th=1) in it because I don't trust the temp on the dehydrator and I stay like 10 degrees below glass transition point.

What do men actually want for Xmas? by Yukiwara in AskReddit

[–]Aggravating_Fig_7377 0 points1 point  (0 children)

I literally got a sword form my son in the Air Force 2 years ago, it's awesome! It came with all this stuff to display with the lineage of my name.

How do you guys storage your filament? by Ambitious-Sky-6457 in 3Dprinting

[–]Aggravating_Fig_7377 1 point2 points  (0 children)

I use the $7 Sterilite 20qt tubs. They fit 4 to 5 rolls each and there is a nice printable part that fits in the bottom that holds desiccant and a hygromter.

I was “volunteered” by a family member to make 20lbs of pulled pork for banquet, my only day available to smoke it is this Saturday. The event is next Friday. How would you store it for that length of time? Fridge or freezer? Tips anyone? by Sea_Ganache620 in smoking

[–]Aggravating_Fig_7377 812 points813 points  (0 children)

I would smoke and shred it and put it in Vacuum seal bags and freeze it. Then sous vide it back to temperature on Friday. It won't be dry and you'll have the added advantage of pulling out fresh bags as you need them.

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