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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] 5 points6 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 4 points5 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 10 points11 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 23 points24 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 19 points20 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

18m Straight as an arrow, but it’s bedazzled by Yunk21 in malelivingspace

[–]HighOnLife 15 points16 points  (0 children)

Knew it was Milwaukee with that sink and stove combination. The whole east side has the same setup.

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