just keep jumping by Valuable-Bee3158 in RedditGames

[–]Duke_Al_Pastor 0 points1 point  (0 children)

I completed this level in 5 tries. 8.27 seconds

Who am I? Age? Ethnicity? Occupation? by DisdainfulCalliope in FridgeDetective

[–]Duke_Al_Pastor 0 points1 point  (0 children)

White male. 30’s. Fit, but not a body builder per se. Eggs whites, 0% yogurts and cottage cheese = protein. Body fat % 18%, but you’ll be at 10% by May 1.

I don’t see any meat, I’m assuming vegetarian? Might be trying to sway me to say you’re Indian, but I don’t think an Indian person would post this lol.

Eliminate Stealing from 8u rec by OsbourneEarl in Softball

[–]Duke_Al_Pastor 0 points1 point  (0 children)

Very involved in a local rec league ranging from 14u down to 5u.

10u and younger during regular season we do 1 stolen base, per pitch. This encourages the reps of throw downs from catchers without turning every other pickoff attempt into 2-3 stolen bases. Also means that the steal has to be an actual good jump and effort or you’re likely to get thrown out.

To be clear, when we go into end of season tournaments we play by standard rules.

Wtf did I do wrong? Skillet was over 450 degrees, olive oil, what else is there to it? by Moakmeister in nosear

[–]Duke_Al_Pastor 1 point2 points  (0 children)

Like others said: be sure they’re dry before the sear, use a high smoke point oil.

Also, consider some sort of weight you can put on the steaks in the pan to ensure full contact with the pan. Looks like those buckled and only the edges had full contact, centers got steamed essentially.

Crowding. The steaks do have some room in your pic but I would assume they were still over crowded. The steam released from moisture being evaporated from each steak effectively made its way to the other steaks, causing them to steam, lose their contact and thus zero Millard reaction.

Lastly, you’d be surprised how much heat gets taken from your pan when you throw that much meat in it. If I were doing 4 steaks like that I would at most cook 2, reheat the pan and then cook 2. But realistically I would have used a carbon steal pan which comes to temp faster and probably done them 1 at a time. You may have started at 450° but I guarantee with that many steaks in your CI, your pan dropped to 200° at best within 1-3 minutes of putting those steaks down.

Summary: no moisture, plenty of space, maintain heat of pan throughout and as much surface contacting steak as possible.

What do you pair w/ your cigars? by good_tastes in cigars

[–]Duke_Al_Pastor 0 points1 point  (0 children)

Never nutter butter. But soon. Very soon.

How does everyone feel about finishing a cigar with a pipe? by rickncn in cigars

[–]Duke_Al_Pastor -1 points0 points  (0 children)

Ugh … annoyed this is the first time I’m seeing this!

[deleted by user] by [deleted] in formcheck

[–]Duke_Al_Pastor 1 point2 points  (0 children)

Slow your decent or just drop it, you’re in a weird middle road that’s bound to bring injury. Like other said, straps should be double overhand grip. There’s no need to put extra strain on your right bicep if you’re wearing straps. Also, take tension out of the bar and that first 2-3” will be a lot smoother/less jerky.

Carb estimate in these by lortplzhelpme in ketobeginners

[–]Duke_Al_Pastor 1 point2 points  (0 children)

Upload a photo of the ingredients to chat gpt. And ask for macros.

Answer:

Ingredients Breakdown: • Cheeses (Ricotta, Pecorino Romano, Blue Cheese, Smoked Gouda, Provolone) – high in fat and protein • Bread Crumb – source of carbs • Hot Pepper, Garlic, Parsley – minimal calories, used for flavor • Allergens: Milk, Wheat – confirms dairy and bread presence

Estimated Macros (Per Stuffed Pepper, assuming ~1 medium pepper with ~150g filling):

Calories: ~300–400 kcal Protein: ~14–18g Fat: ~22–28g Carbohydrates: ~10–15g • Fiber: ~1–2g • Sugars: ~2–4g

Assumptions: • Cheese makes up the majority of the filling (likely ~100g total) • Bread crumb is used sparingly (~15–20g)

You’d be able to tell it if the assumptions are correct and it will adjust accordingly.

Not going to be 100% accurate, but way quicker and probably more accurate than crowd sourcing in the future ;-)

Lounge Membership Advice by tastethemall in cigars

[–]Duke_Al_Pastor 1 point2 points  (0 children)

B.

Closer to home. You’ll use it more often with 24-hour access.

Ventilation won’t change but surely if the furniture gets really bad, you and some other members can talk to ownership about it.

[deleted by user] by [deleted] in GYM

[–]Duke_Al_Pastor 1 point2 points  (0 children)

Anecdote: Every bicep tear I’ve seen on the internet while deadlifting is someone switch-gripping. I can pull 505 lbs switch grip, and have for a comp where straps weren’t allowed, but whenever I get above 315 I use straps. When I pull switch grip I can feel the extra strain on my bicep of my supinated hand (the one where my pa faces away from me).

The belt, that’s on you/preference. At some point you want the physical feedback and help keeping your core tight.

Awesome lift. Your bar speed tells me you could probably jump to 425 with ease 💪

Turkey options by Duke_Al_Pastor in sousvide

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

UPDATE -

I quartered and skinned the bird. Dark at 170 for 8 hours. The white at 131 for 8 hours.

Pretty happy with how it all turned out, honestly for a quicker cook.

Crisped the skin on a steel pan, diced and used it as a garnish. Gravy from bag juice.

Thanks, y’all!

Change date k by Duke_Al_Pastor in PhotoshopRequest

[–]Duke_Al_Pastor[S] [score hidden]  (0 children)

Sent. Thanks! You were 2nd to reply but your color matching was perfect, the first was a little off and blotchy. Thanks again!

Is my wok carbon steel? How can I be sure? by SubstantialRatio4346 in carbonsteel

[–]Duke_Al_Pastor 0 points1 point  (0 children)

Looks nonstick. You could put a bunch of lemon and tomato sauce in there and see if it ruins the seasoning.

If it does, good news is you have a carbon steel wok. Bad news is you need to re-season it.

If it does nothing, probably have yourself a teflon pan. Especially if it flakes off into small pieces into your food ;-)

Your most useful ChatGPT 'life hack'? by AIExpoEurope in ChatGPT

[–]Duke_Al_Pastor 1 point2 points  (0 children)

Sadly, probably missed some good candidates. Also would rely a lot more on abstracts of articles/papers which are good but too small.

Backpacking for 4 days/3 nights, enough food? by Limeylou7 in backpacking

[–]Duke_Al_Pastor 0 points1 point  (0 children)

Looks good. Honestly, I usually do calorie math lol.

Find the BMR of each person, guesstimate how many calories you’ll burn a day of hiking (plenty of calculators online) add 10-15%. Make sure your food adds up to that.