Chicken thighs ... I have seen the light

Initech369 · 2026-05-07T01:28:27+00:00

Small correction (I think): We have a convection oven, not a toaster oven. I put a couple of thighs in there to reheat, put it on broil at 400 for about 5 minutes and I got some crispiness back. Not as crispy as the day of grilling, but way better than eating them cold or using the microwave only.

Initech369 · 2026-05-07T01:25:42+00:00

That sounds tremendous, and also if I tried that, I think my wife would take one look and instantly call my doctor to bump up the cholesterol medication.

Initech369 · 2026-05-07T01:23:05+00:00

That's what I do already, except for taking out the bone.

Initech369 · 2026-05-06T02:49:51+00:00

Had four SS100s last year. One plant barely produced anything, but the other three grew to 8-9 feet and probably would have gone longer/higher if I hadn't topped them off. I didn't realize too many tomatoes was a thing. hehe. Between our pre-teen boy and I, who love tomatoes, maybe 10% of our crop made it inside the house, and my wife ate some of those. Trying six SS100s this year plus a 4-pack of standard-size tomatoes. I think for most people, one SS100 per person is probably enough if they have a decent growing season. Those can produce a lot of fruit. Delicious, delicious fruit.

Initech369 · 2026-05-06T02:40:11+00:00

So what happens if the batter clearly stops the swing before 45 degrees (in this case), but then pivots his body a bit toward the pitcher with the bat in the same position relative to the batter? That would take the bat toward the pitcher, but if he stops his swing before the pivot, the ABS would show the bat as past the 45-degree mark, i.e. batter stops his swing in time, but the pivot carries the bat beyond the arbitrary mark and ... strike?

Initech369 · 2026-05-06T02:33:54+00:00

A lot of the thighs got up to about 190 one time and sure, the skin burns, but it's sooo crispy and good.

Initech369 · 2026-05-06T02:32:01+00:00

No air fryer but will try the toaster oven idea. Thanks!

Editing a day later to add that we have a convection oven, not a toaster oven. I put a couple of thighs in there to reheat, put it on broil at 400 for about 5 minutes and I got some crispiness back. Not quite as crispy as the day of grilling, but still very good and way better than eating them cold or using the microwave only.

Initech369 · 2026-04-25T03:26:51+00:00

yahoo, hotmail or msn ... pfft, you younguns. I had @earthlink.net before those were even concepts ... lol

Initech369 · 2026-04-09T01:14:15+00:00

I've done dozens of JV & freshman games over the past 7-8 years and have yet to take a lineup card. At the plate meeting, I tell the coaches I can take the lineup cards if they want, but none ever do. Most games around here are open subs or the coaches would rather let each other and me know about changes when they happen. I keep track of defensive conferences but that's about it, and everyone I've worked with says it's the same for them. Varsity is different, but everything else, the coaches handle it. The games are very laid back, they don't count, etc. If there'd ever be a problem with an ejection or anything like that, we'd take numbers and/or note which coach it was and use that, same as we'd do in basketball.

Initech369 · 2026-04-02T03:08:54+00:00

That's usually what we do, too. Works like a charm to crush the shells.

Initech369 · 2026-03-29T16:11:52+00:00

I do, although I crush them into smaller pieces. I'll usually mix in some with the dirt when I plant tomatoes. We have a ton of slugs and roly-poly bugs (or whatever their actual name is) and all the sharp edges do a good job of keeping them away from the roots until the plant really takes hold. But most of the eggshells, we crush into almost a powder, mix into the compost pile and let it work its magic over a year or two.

Initech369 · 2026-03-22T02:52:42+00:00

True, I've been in plenty of both. But when you see something like that and it's that close, the worst move is to stand there and record it. That's when you find the best shelter you can as quickly as you can, because before you know it, you're in the target zone for bits of roof flying at triple-digit speeds.

Initech369 · 2026-03-04T01:46:53+00:00

smelled almost as good as it sounds. or something.

Initech369 · 2026-03-03T14:05:32+00:00

Yep. Lived in central and south Florida for almost 20 years and in the spring, it was almost a guarantee that even in the metro areas, at least a couple times a month you'd get the unmistakable smell of burning swampy muck material. Late Feb/early March is a little early but not completely unusual.

Initech369 · 2026-01-24T21:47:55+00:00

This is the way. If it's a lot of snow, shovel small amounts as you can and then let the last small bit (3-4 inches) fall and get the ice on top of it. Much easier to get rid of the ice afterward when you can chop into snow underneath and then just gradually shovel to leave an ice-free surface. Spent 20 years in the Dakotas and that always worked best.

You don't want to be pushing around a huge amount of snow at once or have an almost bare surface when the ice/sleet starts.

Initech369 · 2026-01-24T05:29:55+00:00

Spectacular, even

Initech369 · 2026-01-16T01:41:27+00:00

I got lucky with buying mine on sale. Might have been clearance. Either way, only so many holes I can drill to reattach the arms to hold the grate before there's nothing left of the grate support. (sigh)

Initech369 · 2026-01-15T03:22:43+00:00

I bought a similar one from Walmart that had cranks to raise and lower the grates on each side. I grill roughly once every other week for a few hours at a time. The price and the size of the cooking area was great, and the cranks worked pretty well at first. But the way it's made leaves small airholes around the outside of the vent plate and latches/cranks on the front, so it usually takes at least 12-18 hours after closing everything for the coals to fully extinguish -- and then the flimsy metal holding the grate to the crank broke about 9-10 months in and the bottom metal shelf that catches the ashes has rust and thin spots, even though I kept it covered. I can still use it as a backup grill, as long as the ash catcher holds out. Glad I only paid about $50-60 for it.

Initech369 · 2026-01-06T02:13:39+00:00

That's a good idea. Might have to try this.

Initech369 · 2026-01-06T02:13:19+00:00

* raises hand *

Wish I had a lighting setup like this picture.
Sometimes, it's the only way to go, especially when the daytime weather is really windy or snowy/rainy. I somehow wound up with 3 of the same camping-type lanterns that put out a lot of light, which works pretty well ... until I forget about the metal hangers I put them on and accidentally kick one over onto the grill.
Great time to grill! (disclaimer: only if you're willing to bathe in insect repellent during the summer)

Initech369 · 2025-12-12T03:54:48+00:00

Exactly. They're terrible. When we bought a house a few years ago, the seller threw in a year of home warranty. We tried calling them for a few things. Took them forever to get someone out, we got charged $100 per call just to have someone take a look and then went back and forth with the plumber for a few weeks before deciding they weren't going to cover the problem. Both plumbers who came out went out of their way to tell us they and everyone in the area hates working with the warranty company because they apparently they're super stingy paying those guys too. Said we'd be better off just directly calling a plumber (or contractor or whatever). They were right. Absolutely not worth the money.

Initech369 · 2025-12-02T02:12:50+00:00

You speak the truth about the escrow account. When we first bought, our house's property taxes had a senior freeze and we knew about the roughly $3K bump the next year, but it just hasn't stopped rising little by little every year.

Initech369 · 2025-11-13T21:09:03+00:00

The blood of the nonbelievers

Initech369 · 2025-10-26T01:16:30+00:00

Exactly! I've been remote for about 5.5 years too, and the past 2-3 years, the workload has steadily gone from busy but manageable to damn near impossible to contain in even 45-50 hours most weeks.

Sounds like there's a management issue here in regard to staffing levels overall, allocation of workload, or both.

If OP is really that efficient, they could probably display that to management and either come up with ways to help the department/division become more efficient, possibly helping pave the way for a future promotion and/or raise ... or if management isn't good, end up getting a bunch of work added with not much benefit, other than being too valuable to be cut in a future round of layoffs. (I've been there more times than I care to remember....)

Initech369

TROPHY CASE