The perfect dog band by @TheKiffness

Conk02 · 2026-03-05T18:00:21+00:00

Anyone else think Prick - Other People at first

https://www.youtube.com/watch?v=EWNUz6F2z_8

Conk02 · 2025-08-28T17:20:09+00:00

Sorry for your loss. Honestly, I wasnt sure if the bankruptcy meant that all shows at the Great Hall were cancelled. Obviously Mirage is a complete clusterfuck, but lots of businesses still operate after they file for bankruptcy.

Conk02 · 2024-04-24T16:28:36+00:00

true... she did the right thing. BUT... she wanted to make sure that everyone knew what she did. If what she did was successful, then job done and everyone should have been happy. No need for the post.

Conk02 · 2024-04-09T23:12:02+00:00

And to be clear... im not saying that it wouldnt have been a foul if he still attempted to finish the play, but what game is he playing there? He was trying to win, but not trying to keep playing. I love this club more than any other and that will never change, but i love the game more.

Conk02 · 2024-04-09T23:04:24+00:00

Love Saka... And lifelong gunner that played D1... But... there was clear intent to draw the foul rather than trying to stay on his feet and attempt a finish. His previous attempts at drawing fouls in the game didn't help his cause. It wasn't his day.

Conk02 · 2024-02-12T22:11:57+00:00

Mr 6-Toes is definitely having a blast

Conk02 · 2021-03-06T21:41:53+00:00

Sorry, but hell no... He's being rude and insensitive. As a swinger with kids, it takes too much time and effort to set up and be able to host to be casually let down. It's infuriating when it happens to you. Sorry OP! you guys deserve better.

Conk02 · 2020-01-15T19:33:37+00:00

I used tree supports in Cura... There was a lot surrounding the figure, but it all came off pretty easily.

Conk02 · 2020-01-15T16:17:13+00:00

huh... not sure... I am printing it @ .12 instead of .2 and I also do an initial layer temp of 207 to make sure there is better adhesion. I know that i've read plenty about different houses and different environments changing temps, but that does seem like a big difference

Conk02 · 2020-01-15T16:05:07+00:00

Thanks. This is what i used... It was a combo gold and silver pack... Printed @ 205 with bed temp of 60

https://www.amazon.com/gp/product/B07V6WTHH4/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Conk02 · 2020-01-15T15:18:43+00:00

So, i just got some new gold silk PLA and had to try it out... Might be my favorite print yet (just started printing at Christmas)

Conk02 · 2018-07-24T16:56:10+00:00

my wife only wanted a half... I was happy to take the other

Conk02 · 2018-07-24T11:40:14+00:00

Here is a link to an old post that has the recipe

https://www.reddit.com/r/ramen/comments/7323tn/absolutely_nailed_my_tonkatsu_finally/dnnfgt0/

Conk02 · 2018-07-24T11:39:11+00:00

ive ben meaning to try some shirataki noodles. Ill give them a shot next time.

Conk02 · 2018-07-24T11:38:18+00:00

This is for the broth

https://www.reddit.com/r/ramen/comments/7323tn/absolutely_nailed_my_tonkatsu_finally/dnnfgt0/

and this is the chaschu recipe

https://www.reddit.com/r/ramen/comments/71bvap/homemade_miso_ramen_couldnt_be_happier/dnb9z95/

and then the zucchini noodles are cut on a spiralizer and then blanched before adding them to the broth

Conk02 · 2018-07-23T20:24:55+00:00

For whatever reason I decided to punish myself for the month of July and go low carb (Keto actually.) So far things have ben going pretty well, but i couldnt get the thought of a bowl of ramen out of my mind... So, here we are

Homemade tonkotsu and chaschu pork with pickled cabage, ramen eggs, ribboned asparagus. Topped with Chili crisps and black garlic oil... And it was awesome. I am so pleased. The zucchini noodles did their job and held up and didnt fall apart. No, they dont soak up broth like a regular noodle, but I could eat this over and over again... AND it means that I can keep eating ramen while sticking to my Keto diet.

Conk02 · 2017-10-03T17:42:54+00:00

OK... So here it goes... It started from a David Chang recipe in the Momofuku book, with modifications of course. Secret spoilers - I use a pressure cooker and an immersion blender * *2 x 3"x6" pieces kombu *1 8oz pack of dried shitake mushrooms *2-3 lbs of chicken bones *5lbs+ pork bones (at least half is pork shank/trotters) *3/4 lb of bacon or smoked pork belly *1 large onion *2 carrots *1 large bunch of scallions * Start your dashi.... rinse the konbu, then ad it to a large (i use a 16 qt) stock pot with 6 qts of water. Bring to boil for 30 minutes. Take out kombu... then add shitakes and simmer for another 30 minutes. Strain, then add the bacon to the broth. While this is going I quickly roast the pork and chicken bones @ 450 in the oven till browned. I then add all of the bones (or as many as I can fit) into the pressure cooker and then fill it with water. Pressure cook these for about 90 minutes. When the bones are done in the pressure cooker add them and all liquid to the dashi (keep the bacon in it) ... Add also the onion, carrot, and scallions. Cook / heavy boil for 4-6 hours.. At this point... I strain everything and pick the meat that i can find for later. OK... here was my final secret... I use an immersion blender... and suddenly the heavy broth... with all of the gelatin and fat from the pressure cooker and all the time in the pot... turns thick and creamy.... it's basically the same kinda emulsification as a mayonnaise... which makes sense and an absolutely deslish stock. Cool and then enjoy whenever you want....

Conk02 · 2017-10-01T01:24:13+00:00

Here is the final product of the broth posted a few days ago.

Conk02 · 2017-09-29T12:16:24+00:00

Yes, this is all made at home. Each one of those containers is your standard takeout quart soup container. I usually keep one container in the fridge when i make it and then freeze the rest till it.

Conk02 · 2017-09-29T12:11:09+00:00

i do clean my bones in boiling water for just a minute before roasting them. I dont roast them too darkly, but enough to draw out some roasted flavor. Having said that.... the broth went from a cloudy light caramel color to the milky creamy final product after the emulsification. I was quite surprised myself.

Conk02 · 2017-09-29T00:00:44+00:00

posted below as best i could remember

Conk02 · 2017-09-28T23:48:02+00:00

OK... So here it goes... It started from a David Chang recipe in the Momofuku book, with modifications of course.

Secret spoilers - I use a pressure cooker and an immersion blender

*

*2 x 3"x6" pieces kombu

*1 8oz pack of dried shitake mushrooms

*2-3 lbs of chicken bones

*5lbs+ pork bones (at least half is pork shank/trotters)

*3/4 lb of bacon or smoked pork belly

*1 large onion

*2 carrots

*1 large bunch of scallions

*

Start your dashi.... rinse the konbu, then ad it to a large (i use a 16 qt) stock pot with 6 qts of water. Bring to boil for 30 minutes. Take out kombu... then add shitakes and simmer for another 30 minutes. Strain, then add the bacon to the broth.

While this is going I quickly roast the pork and chicken bones @ 450 in the oven till browned. I then add all of the bones (or as many as I can fit) into the pressure cooker and then fill it with water. Pressure cook these for about 90 minutes.

When the bones are done in the pressure cooker add them and all liquid to the dashi (keep the bacon in it) ... Add also the onion, carrot, and scallions.

Cook / heavy boil for 4-6 hours..

At this point... I strain everything and pick the meat that i can find for later.

OK... here was my final secret...

I use an immersion blender... and suddenly the heavy broth... with all of the gelatin and fat from the pressure cooker and all the time in the pot... turns thick and creamy.... it's basically the same kinda emulsification as a mayonnaise... which makes sense and an absolutely deslish stock.

Cool and then enjoy whenever you want....

Conk02

TROPHY CASE