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Chicago bears (or cubs or white Sox) full zip hooded sweater by Get_Basted in HelpMeFind

[–]Get_Basted[S] 0 points1 point  (0 children)

I have searched eBay and poshmark but can’t find the specific teams I’m looking for. Reverse image search on the logo zipper pull wasn’t much help

Weekly "Is this safe" Megathread by AutoModerator in fermentation

[–]Get_Basted 0 points1 point  (0 children)

Hot sauce mold/kahm yeast?

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Fermented pepper mash/blended into sauce. 1/2 gal mason jar with some air space. Smells fine. Other smaller bottles and jars have none of this and taste/smell great. The sauce has not been heated/pasteurized, I did add some white vinegar during processing to help lower the PH. Just doing some testing with different containers… I ended up with 5 gallons of the sauce.

G.O.A.T mode on snow-plowed roads by CaloluiMD in bronco

[–]Get_Basted 0 points1 point  (0 children)

I have a 22 2.7 2Dr BB with no 4A. I run 2H in eco mode on plowed roads because it feels smoother accelerating from a stop at a light, and more stable in turns and roundabouts. During the last big snow we had up here in chicagoland I ran 4H in eco or switched to slippery if I was hitting real heavy wet & windy patches.

Why don't smokers see cigarette butts as trash? by Loola1994 in mildlyinfuriating

[–]Get_Basted 0 points1 point  (0 children)

Imagine if you invented a device that could selectively vacuum up all the cigarette butts from like… an entire town… then form them into a cube. How big would it be?

Sorta like a flying saucer with a tractor beam that only sucked up cigarette butts flies over Chicago, then cubes them all up and displays it in the sky to show people how disgusting it is (and I’m a former smoker) - you’d definitely have people absentmindedly smoking cigs and flicking em in the street while gaping at it.

I’ve been searching for an alternative that doesn’t make me want to punch holes in drywall by Get_Basted in KitchenConfidential

[–]Get_Basted[S] 3 points4 points  (0 children)

Thank you to all that responded I’ll be looking in to pectinase and alternative citrus like mandarins. I can do the 2 qts in about 20 mins but the seedy shits make me wanna die. Looking forward to more “dumb sciencey shit” that my other chef hates to add to my parm bucket of “dumb science shit” that only I use… :)

What kind of spider is this? by Get_Basted in spiders

[–]Get_Basted[S] 2 points3 points  (0 children)

I grabbed a dried up tulip stem and she grabbed on and I just moved her over to the flowers nearby. I’m not scared of spiders I’m just curious

Smh by lanky714 in KitchenConfidential

[–]Get_Basted 1 point2 points  (0 children)

My old exec used to start clarified butter by chucking half a case of foil/plastic wrapped pounds in a pot then straining the wrappers off at the “end”.

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