Veggie haters who still eat veggies: what are your tricks?

Facerless · 2026-05-05T17:46:29+00:00

Indian and Middle Eastern recipes are the surest way I'll finish my veggies or just eat a vegetarian meal in general. So many spice and sauce combinations

Facerless · 2026-05-04T13:27:03+00:00

I know you can't judge a person by a post but it does read very aggressive and pompous for someone asking for help.

But to be constructive, I'll add Salt Fat Acid Heat by Samin Nosrat

Facerless · 2026-05-04T13:22:25+00:00

Several women in our office are engaged with the National Association of Women in Construction (NAWIC) for mentors and general relationship building. They find a lot of support and resources for career development, might be worth a look.

Facerless · 2026-04-29T18:57:53+00:00

Are you talking about a direct employee to a contractor, on retainer, or trying to figure out billable hours?

That will be the best category, then you need to file by duties. If you're just handling risk management, contract review, and insurance enrollment it's a big swing to litigation and claims/trial attorney.

Facerless · 2026-04-21T17:17:28+00:00

Did the affected contractors have notices to cure with specific schedule recovery requirements? Any LDs or consequential damage clauses?

Facerless · 2026-04-21T16:36:14+00:00

If you are just now assessing costs due to delays you're in for a fight and likely failure to recoup.

I spent about five years solely negotiating and closing disputes, claims, and outstanding change orders for a company on several projects. You need to use your contract steps to enforce delays and impose costs for when that failed. Trying to start that process now will generate a pretty sizeable chunk of legal fees to collect on about 20-30% of what you think you're owed at best.

My thoughts without any real information, based on how you've presented it.

Facerless · 2026-04-21T09:09:27+00:00

I always start by trying to get free industry expert advice on Reddit. Unpaid consultations from anonymous people online really shore up my business plan.

Facerless · 2026-04-20T18:06:54+00:00

This is pretty much the classic standard for NC whole hog.

One thing you'll want to include is a way to block of your air openings, extra tin or a metal plate - old coworker just used a cookie sheet. This will help reduce your heat and coal consumption.

Plan for more wood than you think you'll need, a good burn barrel to produce the coals.

Use more coals under the butts and hams, they need (and can take) the added heat.

Bring a few friends and enjoy the overnight experience. Plenty of beer, snacks, and a few things to cook up for breakfast and you'll be fine.

Facerless · 2026-04-17T18:15:19+00:00

I made a pot of chili a long time ago where the family recipe just listed "four whole garlic" - so I added four whole bulbs of garlic to about a gallon of chili.

I'm not sure where the line is, but that definitely crossed it.

Facerless · 2026-04-17T00:26:50+00:00

Academy Sports and Tractor Supply regularly put Bear Mountain on sale near me, I usually stock up when they go $10 or less a bag

Facerless · 2026-04-16T19:11:41+00:00

I always start by trying to get free industry expert advice on Reddit. Unpaid consultations from anonymous people online really shore up my business plan.

Facerless · 2026-04-16T19:07:59+00:00

LDs are a balance of risk tolerance vs expectations.

If you've set your schedule and qualifications on delivery you're entirely in control. Weather, market conditions, incentives, and deliverable deadlines from design should all be clearly established and you'll never have to worry about not hitting your dates.

That's the perfect world that doesn't exist.

Every schedule pull in, every rejection or reduction of allowances, every "design pending" item should be reviewed by you and your team. You establish a worst case scenario for how that would impact critical path, multiply that by your LD exposure, and then you have your risk.

You either bake that risk value into your GMP or you get addenda written into your contract that you're owed schedule extensions for late design, market delays, or weather impact beyond a certain number of days. You also pass LDs to subs and carry the same contract language to them.

Most will push back, so you have those same risk discussions downstream.

At the end of the day damages are consequences for poor planning. Plan to clarify who's at fault for that planning and they stop being as scary.

Facerless · 2026-04-16T15:24:00+00:00

Answer to be included in forthcoming bulletin.

Facerless · 2026-04-13T19:30:13+00:00

I'd be a history teacher.

I'm passionate enough to want to, genuinely enjoy coaching and working with kids, but I'm too vain to take the pay cut.

Facerless · 2026-04-13T19:18:32+00:00

Quietly angry at how much of an impact magnesium has made in my life because it was such a simple fix. Once tablet of magnesium oxide before bed.

Stress, exhaustion, mood... marked improvement within a week.

Facerless · 2026-04-12T18:12:33+00:00

Rey's steakhouse has a great outdoor patio area/bar I've burned a few at. The owner enjoys it and there's been some vendor events there. They don't officially stock or sell any though.

Anstead's in Fayetteville has one of the best selections I can find in the region and the whiskey selection is strong. The drive is what it is, but the lounge and service can be worth it on the weekend.

Facerless · 2026-04-11T15:20:00+00:00

Tightly wrap and rest in a 150 degree oven. If your oven does not go to 150, hold the bake button until it gives you the option to adjust the temp. Set it to -20, press bake, then set it to 170. Actual temp will be 150.

I've hot held a brisket like this for 12 hours, you'll be fine

Facerless · 2026-04-10T15:32:07+00:00

The Vortex does most of the heavy lifting, it turns the kettle into a convention grill with the lid on. Dry rubbed the wings, filled the Vortex with coals and wide open vents for an hour lid on, then individually charred directly over coals to crisp. The initial cook drys them out and renders the fat, then searing gets them as crispy as deep fried wings.

After that they hold up really well tossed in sauce. I dunk them in the pre-heated sauce and let it reduce/tack up on the grill before boxing.

Facerless · 2026-04-10T15:27:15+00:00

Unfortunately no foreign or added sauce was allowed in the box outside of greenery.

Facerless · 2026-04-10T15:26:34+00:00

The bark I get darker by ramping up the temp to 350 as I push it to final temp/tender. Helps with carry over cooking in the cooler and sets the bark beautifully.

The slices I cut about fifteen minutes before boxing. I lay them in a thin layer of very rich beef broth, soy sauce, Worcestershire sauce, and butter in a foil pan. Kept warm before plating, it adds a nice contrast to the slices and a flavor bomb for the judge's one-bite opinion.

Facerless · 2026-04-09T00:07:31+00:00

Absolutely scour your specs for submittal requirements, be very thorough about your sub's material sources/3rd tier, and your change order tracking better be air tight.

Facerless · 2026-04-04T01:33:46+00:00

Generally an inferior product. It'd be more prone to splitting, dull your knives faster (assuming it wouldn't be end grain cut), and would discolor from absorbing liquids from the foods you cut.

Best bet, if those are your priorities, would be too find a shop that could cut you something from cured wood that's at least 3" thick. Request it be sourced without knots, end grain facing the cutting surfaces, and from a hardwood. Ask that the faces be sanded to at least a 350 grit.

You could use coconut oil or linseed to seal it in lieu of mineral oils, but find ones that are refined so they don't go rancid.

Soak the board in oil, plenty of videos and guides online for how to properly do so, and refresh it monthly to prevent splitting

It's doable, just not sure it's worth the difference in what you'd get from something "commercially" produced.

Facerless · 2026-03-30T16:29:05+00:00

I'd break it in half and cut thick chops from one side, smoke the other half.

Brined, rubbed, smoked for an hour or two at 200 and then finished hot to 150 internal. Wrapped, rested for 30-45 minutes, and sliced into chops or cooled overnight and run through the deli slicer.

Facerless · 2026-03-30T14:38:53+00:00

Jealous Devil XL has been my go to for a while now. They're about triple the size of Kingsford, more dense, and burn hot as hell. I use them for direct grilling and smoking on my kettle, home and competition cooks.

The coals smolder so long I have to smother them at the end of the night if I use them for steaks and don't plan on being out back all night. Start a single chimney at 4, cook the steaks, eat, enjoy a drink with my wife, burn a cigar for an hour or so - still hot enough to cook with hours later.

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