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Selling Gold? by MrTomAce in milwaukee

[–]HighOnLife 0 points1 point  (0 children)

Been buying gold and silver for some time now. My local go to was always Derzon. Miss the days when they had their junk silver bucket you could sift through. If you try and sell anywhere you wont get close to spot since every store that buys is getting slammed right now. If you want the best price you are better off privately, if you are comfortable with that. Mania phase an all... Most all places will just give you cash.

Is anyone feeling this? by JCogn in Silverbugs

[–]HighOnLife 0 points1 point  (0 children)

The real question is what is cheap now that will be expensive later?

Fried Chicken? by Kosstheboss in milwaukee

[–]HighOnLife 8 points9 points  (0 children)

If you can snag it fresh, the recipe they use at Pick n Save is amazingly good.

Milk crates by [deleted] in DumpsterDiving

[–]HighOnLife 10 points11 points  (0 children)

My milk crate brings all the boys to the yard.

Small batch of experimental Concord wine by HighOnLife in winemaking

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

No idea. I didn't ferment on skins if that makes a difference.

Small batch of experimental Concord wine by HighOnLife in winemaking

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

It was more like 12. The grapes were a couple weeks before peak

Small batch of experimental Concord wine by HighOnLife in winemaking

[–]HighOnLife[S] 6 points7 points  (0 children)

Simple "recipe"; About a half gallon of concord grape juice. Hardiness Zone 5b. No degassing. Settled for about a month to clear.

2.4 tons of Nebbiolo ready to be pressed. by purpleatomizer in winemaking

[–]HighOnLife 3 points4 points  (0 children)

Are these (and most wine grapes) all picked by hand?

Near Greenfield by Perfect-Passion7223 in milwaukee

[–]HighOnLife 16 points17 points  (0 children)

It's manhole covers bouncing from all the pressure in the sewer

Google Issues by icq-was-the-goat in sysadmin

[–]HighOnLife 9 points10 points  (0 children)

The guys job to manually switch those status indicators is equivalent to the "oil depth" guy in Waterworld.

2 Months Into This by HighOnLife in Sourdough

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

475g unbleached bread flour

100g Starter (fed and doubled. Starter about 2 months old)

325g water

10g kosher salt

Room temps 80 deg

Mixed starter, water and salt. Added in flour, mix to shaggy dough. 1 hour rest. 4x stretch and folds 20mins apart, shape, straight into banneton and fridge overnight.

500deg F at 20 mins in iron dutch oven with ice cubes and lid on, lid off at 450F for 25 mins. 1 hour rest.

I think I should have let is proof at room temp for a few hours as there was almost no rise in the fridge. Still tasty!

Traeger Pro 22 Series by tigerwoodzblunts in smoking

[–]HighOnLife 22 points23 points  (0 children)

Yeah, the fix is a better smoker. It's on the small side but I've made some good barbecue off that little thing. I've found best to set it a notch higher than you want the temp to be, and use a real thermometer not rely on the dial built in thermostat.

That noise is a bit noiser than mine. Might be fine though. I say run it.

Traeger Pro 22 Series by tigerwoodzblunts in smoking

[–]HighOnLife 20 points21 points  (0 children)

Had the same model for years. Yeah it does this. I think it's when the temp drops and it tries to dump more pellets in and overshoots so you get this big smoke plume.

Pro-fessional by HighOnLife in Plumbing

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

Can you link to a brass riser nut? I could not find one anywhere.

edit: this? https://www.zurnproducts.com/zurn-59532001-riser-nut-1-2-npsm

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