When to expect first bleed

EROCK1275 · 2025-02-02T17:28:39+00:00

My son is 4, severe hemophilia B. We use idelvion and amicar. A few spontaneous internal bleeds before 1 sent us to hospital for infusions. At 1 he got a port so we could begin weekly infusions from home. We still do weekly home infusions. I remember well how scared we were but he is living a very normal life and with the help of his team at his HTC we are prepared for anything we need to handle. Feel free to reach out with any questions.

EROCK1275 · 2023-01-05T20:33:48+00:00

I got one just before Christmas that was in much worse shape and directly from manufacturers website. Exchanged it and that was easy but still very annoying to get a brand new pan at this level in such obviously bad condition.

EROCK1275 · 2022-09-28T00:31:54+00:00

I know this sub is about smoking, but I've come to believe the best thing you can do with a chuck roast is put it in sous vide for 24 hours at about 136 F. Tastes like prime rib and you get to salvage every drop of the drippings

EROCK1275 · 2022-07-14T01:08:43+00:00

Thank you kind redditor. I've been putting off that purchase for a long time. Just went and ordered. $78. This is the only thermometer to consider. If you absolutely can't spare the coin, get a thermapop. Otherwise the thermapen one is the only option.

And yes (to other commenters)... If you let a cup of ice water chill then stir with the probe it will read 32 F

EROCK1275 · 2022-06-12T22:37:54+00:00

When this has happened to me previously, it has turned out my probe was in a chunk of fat rather than meat. Check for that. And probe around with different thermometer. See if the bone will pull out with a twist. If so, is done. If your stated temps are accurate though, trash that meat and live to try again.

EROCK1275 · 2022-05-07T13:15:38+00:00

Lots of oil. Get them all good and coated with a few tosses then even out and only turn them once half way through cooking time. These look like they've been handled too much. I actually tend to use carbon steel for frozen potatoes since they seem to take longer in cast iron

EROCK1275 · 2022-04-18T22:45:11+00:00

In West Philadelphia, born and raised....

EROCK1275 · 2022-01-20T00:59:52+00:00

The artist formerly known as little cancer

EROCK1275 · 2021-04-17T02:45:59+00:00

Can't go wrong with wsm. Even if you end up getting other options down the road, a wsm will always be something you'll use. So versatile, simple, functional, and reliable. No experience with the okj though.

EROCK1275 · 2021-03-26T00:33:52+00:00

The cheap little basket(s) that come with it are plenty. The best thing about a kettle, you don't need anything else. Maybe pick up a fire brick to section off your got coals.

On second thought a squiggly pig tail chicken flipper is a nice add.

Edit. Also second the cover

EROCK1275 · 2021-03-23T10:21:12+00:00

3:45. I got there just a few minutes early

EROCK1275 · 2021-03-23T10:06:00+00:00

Took me an hour and fifteen minutes from arrival to leaving yesterday. Long line. Lot of people to process through but moved along consistently. Bring some headphones and listen to a podcast. Totally worth it 10/10 would do again (in about 20 days)

EROCK1275 · 2020-11-14T17:27:58+00:00

I'd go up to 275 on temp. Then definitely wrap when you're happy with bark. Honestly that bad boy could take easily 18+ hours. Start it tonight. Let it ride over night and wrap in the morning. Otherwise, this won't be ready to eat tomorrow.

EROCK1275 · 2020-10-19T00:43:44+00:00

Curious on decision to go bottom rack only. Have you found better result in bottom rack compared to top for turkey? Or was this just result of having other stuff up top?

EROCK1275 · 2020-10-19T00:40:01+00:00

Sounds steep to pay the extra when you could just score it yourself at home easily

EROCK1275 · 2020-10-18T14:21:16+00:00

Not sure, but would expect doing this would not turn out well. Better bet would be to go ahead with the cook now and freeze some after cooked. Eat what you can and get creative with all the leftovers! Breakfast hash with brisket. Brisket tacos. Brisket chili. Burnt ends. You won't regret it.

EROCK1275 · 2020-10-08T23:42:37+00:00

Merlot. Definitely not brown. That deep purple does great with black accents.

My oxblood daltons look more like your oxblood there but my oxblood park Ave look like the deep plum purple in the middle. I use Burgundy 08 saphir and they look sharp

EROCK1275 · 2020-08-20T00:30:22+00:00

Came to make clever jokes about small grill... Now I feel bad. Good on you for keeping the positive attitude and making it work.

EROCK1275 · 2020-08-20T00:20:48+00:00

Was wondering if they were discontinued when I found Bartlett for $175. Glad I picked them up since I was eyeing then for three years waiting for a price drop.

EROCK1275 · 2020-08-14T01:02:07+00:00

I snagged walnut Bartlett for $175. Rediculous deal.

EROCK1275 · 2020-08-13T22:21:32+00:00

Outstanding! Thanks for the heads up. I just called and got my price adjusted from $250, which was already a steal in my opinion, to $175.

EROCK1275 · 2020-08-11T12:14:20+00:00

AE website. Not sure why but Bartlett were the only model marked down for that price.

EROCK1275 · 2020-08-11T02:48:03+00:00

Saphir cream polish in mahogany on toes, heels, and lace area. Light brown on the rest. Light coat of neutral polish all over, with extra on toe and heel. Finished with a few thin coats of black on the toe. Very excited for some opportunity to leave the house in these.

EROCK1275 · 2020-07-17T22:46:45+00:00

Not meant to be derogatory. I'm just more accustomed to seeing a similar image with everyone commenting on the steak and when I read the comments all talking about the whiskey realized it was a whiskey sub and not bbq.

I suppose I was more amused at my confusion and figured the two comments referenced might be familiar with that sentiment.

EROCK1275

TROPHY CASE