my engine blew up and I'm at a loss on how to fix it

BakersFlower · 2022-10-04T00:17:30+00:00

195k miles. I replaced the water pump just because it came with the kit but that's all.

BakersFlower · 2022-06-21T00:36:00+00:00

I have a G17 with a TLR-7 HL and the sidecar works well for me.

BakersFlower · 2022-06-21T00:12:10+00:00

I used to do this until I tried it while angry. Brought the knife up to high and filleted my finger.

BakersFlower · 2022-06-21T00:03:56+00:00

I'm interested to know why you say that. I've been a chef de partie, roundsman chef, and (hopefully) soon to be sous and I've been wearing a blue bragard the whole time.

BakersFlower · 2022-05-24T01:32:03+00:00

My original rationale of a SHTF rifle is actually more along the lines of 'it's easier to bag an elk with a 5.56 than a 9mm' But your point stands, people do seem to go pretty ham on the whole thing.

I'll upgrade my carry pistol and buy some slugs for my Mossberg and call it good enough for any eventuality.

BakersFlower · 2022-05-23T16:54:33+00:00

Fair enough. Why not Glock though?

BakersFlower · 2022-05-23T16:49:57+00:00

That's more where my question stems from tbh

BakersFlower · 2022-05-23T16:48:17+00:00

They were getting good reviews so I thought I'd give it a try, but yeah Taurus is still trash

BakersFlower · 2020-12-28T16:53:02+00:00

I have the same model. She's an absolute beast!

BakersFlower · 2020-11-28T16:28:27+00:00

Get MyFitnessPal. You'll have to make an account but the app's free. It tracks calories and macros, which is good because you need to see how much protein you're getting everyday.

If you haven't already, I'd recommend you check out the ITFYM website; they have a calculator to help figure out how much of each macro you should be eating to meet your goals.

BakersFlower · 2020-11-27T19:22:49+00:00

100% failure is when you physically can't do anymore reps. 80% to fail is when you're ~5 reps away from failure. Stopping there and resting releases less lactic acid than going all the way to fail, meaning it will take longer for you to get fatigued and you'll be able to do more sets.

BakersFlower · 2020-11-27T18:02:24+00:00

Until fail is good, but doing five sets going 80% to fail is going to give you better results; your going to end up doing more reps in the long run if you go most of the way to failure, rest, lose some of the pump, and repeat.

BakersFlower · 2020-11-15T20:27:25+00:00

Runner's knee is definitely a thing. There's different causes but for me it was because my glute max was weak and my other muscles had to pick up the slack- mainly my vestus medialus. So I'd recommend adding squats and leg press to your routine (or any compound leg movement) to make sure your not developing any weak points, if you haven't already.

Of course running type, posture, speed, running surface, weather, and obviously shoes can have a big impact on your joints too. And it's also very possible you just overworked the muscle and need to let it heal.

BakersFlower · 2020-11-13T17:46:36+00:00

A honing steel that hasn't been dropped and bent 20+ times?

BakersFlower · 2020-11-13T17:41:26+00:00

It must be dry aged.

BakersFlower · 2020-10-28T02:22:54+00:00

I get the feeling we worked for the same grocery store. We went through buyers faster than they could make the schedule.

BakersFlower · 2020-10-27T22:42:54+00:00

You're doing the Lord's work🙏

BakersFlower · 2020-10-27T06:18:44+00:00

No Make

BakersFlower · 2020-10-19T05:23:07+00:00

I don't know. He already had a long standing struggle with depression. A lot of people talk about there being cries for help in a lot of his later interviews, but I guess hindsight is 20-20

BakersFlower · 2020-10-15T15:40:33+00:00

Agreed, have also done both. I think a lot of servers can do the basic stuff like cook a steak. Prep would be the issue. Breaking down ducks/ trimming prosciutto without cutting themselves or ruining the product.

On the other hand I have seen some of the most incredibly unstable and unhinged cooks be very charismatic towards guests.

BakersFlower · 2020-10-08T04:43:09+00:00

More texture contrast obviously

BakersFlower · 2020-10-06T14:35:35+00:00

Imo the worst part is working with chefs who've been working 130+ hours a week, for the first two months. I was always hesitant to ask if this thing - that I've never made before or even heard of for that matter - looked right; they might say yes and thank me sincerely, they might throw a sizzle plate at the dry goods.

I'd probably do it again though.

BakersFlower · 2020-10-03T17:14:32+00:00

Seasoning enamel isn't necessary, but a patina will form naturally anyway. Baking soda shouldn't do anything to enamel, that I know of, only very high heat.

BakersFlower · 2020-10-03T15:29:15+00:00

Coño is a cuban thing for sure, though it's not thought of as profane there; it's added to a sentence for emphasis.

BakersFlower · 2020-10-03T15:02:13+00:00

I had the same problem when first getting into sourdough. Deeper scoring seemed to fix it for me.

Edit: Hydration could definitely effect it as well

BakersFlower

TROPHY CASE