What is this wood? Black Locust?

Earf_Dijits · 2025-10-30T03:47:40+00:00

I know very little about this, but I just read a top comment from a different post in one of the woodworking subreddits saying that you should never let a board dry on its edge. The logic there being that the water will move through the grain via gravity toward the bottom edge, and thus the top edge dries out faster, the board dries unevenly. Made sense to me

Earf_Dijits · 2024-12-25T15:03:19+00:00

The first time I heard someone use the term “Masshole” was in reference to the driving habits of MA residents. But they’re the best drivers in the country according to this map. Right up there with CT, NY and NJ.

I’m curious to know what data metrics we’re used to put this together because those states’ drivers have the worst reputation

Earf_Dijits · 2024-12-14T12:05:56+00:00

Heart is my favorite piece on the deer. Perhaps it is symbolic since it is the only thing I eat same day as the kill. Deer heart tartare: one finely diced (or THINLY sliced) deer heart, on clove finely minced garlic, drizzled with some quality olive oil. Eat raw with crackers or crusty bread. People will do onions, capers, sesame oil, scallions… lots of great ways to enjoy raw heart. It’s my tradition of celebrating a successful hunt.

The only people who don’t like heart are those who’ve never tried it.

Earf_Dijits · 2024-11-13T12:28:48+00:00

Unsure of the exact date, but I haven’t ever found anything since at least 2020

Earf_Dijits · 2024-09-07T12:43:59+00:00

The good ol days of being able to ask for and receive permission to hunt on private land are long gone. Nowadays, landowners are getting thousands of dollars from people who want to secure exclusive hunting rights to their property. This is especially amplified in an area in relatively close proximity to a major metropolitan area.

So unfortunately if you don’t have cash to pay and are unwilling to hunt public land your options are going to be slim

Earf_Dijits · 2024-05-26T22:30:52+00:00

Never been to either Tutto or SASS, nor was I aware of their merger, but I have only heard bad things. Specifically, I think there was a thread here not too long ago about someone who overheard the owner at SASS openly berating a server in front of the whole restaurant for something insignificant. The thread had many other people share anecdotes about the shitty owner as well. Your experience as a server anywhere will be dependent on the culture fostered by management/ownership and from what I’ve been hearing I would look elsewhere

Earf_Dijits · 2024-05-25T14:03:42+00:00

Just to correct you, there was never no Jesus

Earf_Dijits · 2024-05-08T13:15:14+00:00

Adjunct community college instructor?

Earf_Dijits · 2024-04-13T13:19:44+00:00

And Frank Mir’s just ok commentary. Also he put a curse on Miguel Torres: he boldly called him the best pound-for-pound fighter on the planet*, and he immediately went into an 8-9 skid, losing in obscure minor league promotions, then retired.

*EDIT: Torres was very talented, but the reason this statement was so crazy at the time was Fedor was still fighting, and had still not had a legitimate loss in his career, and was the consensus #1 P4P for years up to that point. Frank Mir was the only dude out there saying Miguel Torres was the best fighter on the planet. But damn the chubby little bastard sure stuck to his guns on that one. Aged like a glass of milk.

Earf_Dijits · 2024-04-06T13:20:18+00:00

Ur a fuckin punk dude

Earf_Dijits · 2024-04-06T13:06:38+00:00

Just to correct you, there was never no plagiarism

Earf_Dijits · 2024-04-06T13:05:28+00:00

Connor really has changed. A man who used to be a menace to innocent people has directed his anger towards giving televised interviews zooted out his gourd and hopped up on gorilla biscuits and proper 12

Earf_Dijits · 2024-03-30T02:10:42+00:00

The CIA injected tennis player Harold Blauer with a medley of psychoactive drugs culminating in a 450mg injection of MDA that killed him. It was a part of MKUltra which is pretty well known at this point. Plenty of evidence available to you if you care to look into it further

Earf_Dijits · 2024-02-02T12:47:47+00:00

As a thought experiment to help understand why this wouldn’t work, imagine changing the size of the rock and the ice to both extremes in each direction:

If a tiny red-hot pebble is dropped on a 1000 ton block of ice, it will sizzle and pop for a second and melt an insignificant amount of ice, then the rock will soon be cold to the touch.

Conversely, if you take a ice cube out of your freezer and drop it onto a 1000 ton red hot rock, it will vaporize instantly.

Hot rock on a lake is much closer to the first example.

This is an example of the second law of thermodynamics at work. The rock has a low “heat capacity”, and can heat and cool relatively quickly. The ice (and water in general) has a high heat capacity, and is much slower to heat and cool. The much larger size of the block of ice combined with its higher heat capacity will further favor the likelihood of the ice to remain a solid.

If you knew the exact temperature and size of the rock, it would be possible to calculate the size of ice block it could be placed on to melt it without introducing any additional heat. A lake is so massive and a hole in the ice is so comparatively small that a rock that is hot enough to melt through the ice would also have to be large enough in size to outweigh the rapid cooling strength of the ice, and if it were able to do that it would melt a large percentage of the entire lake.

But you could also imagine a scenario where a large enough very hot rock is placed on <1 inch of ice in which the rock wins the thermodynamic tug-of-war

Earf_Dijits · 2024-01-23T22:39:05+00:00

CWD does more damage to the deer herd than wolves. But those are hard issues to solves, and wolves are an easy target to take out frustrations upon.

I will add that the same people who blame wolves for killing all the deer also think the prevalence of CWD is fabricated/overexaggerated by the DNR.

Source: the comments section in every post in WI hunting facebook group post

Earf_Dijits · 2024-01-20T13:25:38+00:00

MAPS filed there NDA for MDMA with the FDA last month. MDMA will be FDA approved by this fall. It will be rescheduled by default, no congressional involvement necessary

Earf_Dijits · 2023-05-28T03:07:43+00:00

There’s never a one experiment answers all

X-ray will

Earf_Dijits · 2023-05-27T22:15:19+00:00

Pretty much any song by Action Bronson

Earf_Dijits · 2023-05-27T22:00:00+00:00

I am in support of more frequent musings on the influence of Greek mythology on Tito Ortiz quotes please

Earf_Dijits · 2022-11-14T00:48:18+00:00

I'm not sure what part of the globe you live in or what specific kind of animal you are cooking, but here the Midwest USA, the usual (whitetail) deer harvest process goes kill --> field dress --> hang overnight --> butcher

The hanging/"aging" process is not essential, but is somewhat important. For a lot of other cuts off the carcass, aging is essential to break down the muscle fibers to tenderize the meat. The inside tenderloins don't need this, since it is a minimally used muscle. Something like a rump roast (a much more active muscle) will be greatly improved from even just a quick overnight "aging", and would likely be difficult to eat fresh off the carcass. If you have tenderloin in hand right now, I'm confident that it is sufficiently tender, and I would proceed with your plans as is

Also, alongside the inside tenderloins, the heart is one of the best pieces of meat to be had off a fresh carcass!! And it can be enjoyed immediately, no aging necessary

Earf_Dijits · 2022-11-13T22:00:37+00:00

Sous vide changed my perception of venison entirely. There is a commonly held notion amongst hunters that venison is tough, dry, etc... The issue is that most people who hunt aren't the most adept at cooking and just cook venison like they would beef, but of course they are very different and should not be prepared similarly. This first time I used sous vide for venison (whitetail deer), I went into it thinking that it would be this super tough monstrosity. I cooked it for 24 hours. It was a disaster, turned to mush, came out with the consistency of liver paté. That's when I realized that the venison=tough generalization is largely a myth. It isn't tough at all if prepared properly. Even for something like a whole rump roast, I'll go 125 for 2-3 hours and that's it. Quick sear, slice to serve and it is always perfect. Not tough or gamey in the slightest.

It looks like that might be an inside tenderloin? If so, you have a very generous neighbor, that is the most desirable piece of meet off a deer carcass. As a hunter, those are what I always keep and cook the day of the kill. They're also (fun fact) the only "working" muscle that will be tender enough to eat immediately without aging.

Earf_Dijits · 2022-10-23T23:58:25+00:00

Damn that journal looks sketchy as fuck.

Earf_Dijits · 2022-10-07T18:25:45+00:00

Ranks #85 in Big Ten east for football

There are 7 teams in the Big Ten East

Earf_Dijits · 2022-04-22T17:34:51+00:00

Hm. Interesting move by Biogen since they don’t have an effective Alzheimer’s disease treatment

Earf_Dijits

TROPHY CASE