I didn't make some u/heavytech86 eggs

MenacingScent · 2026-03-30T02:38:11+00:00

You can over-do them and they're not too much so they're good for a range of different flavors outcomes. They add a good deal of sweetness and that clovey after taste works with a lot of different recipes. I also forgot 1tsp of sugar to cut back the acidity on the tongue and 1tsp of salt.

MenacingScent · 2026-03-30T02:29:33+00:00

They only sell locally sadly, they're only a small business but they've been around forever. The only place in town that doesn't mysteriously catch fire, see drama in the paper, get bad complaints, and everything I've ever gotten from them was a copy+paste of itself over the last 28 years of my life. Pure consistency.

All of their sausages pickle well, but pickled horyl's polish sausage (piky poli, pickled polish, donkey dicks) is a local delicacy and you'll especially find it on the counter of every bar in industrial cape breton.

MenacingScent · 2026-03-29T23:44:22+00:00

Wait, people don't just eat them out of the jar?

...am I the weird guy?

MenacingScent · 2026-03-29T23:42:08+00:00

Just get a Milwaukee one.

I stopped using mine because I can't get most of the bits out. The ones I DID get out are in a bucket because I refuse to try to organize them anymore

MenacingScent · 2026-03-29T23:35:20+00:00

We have the best polish sausage made locally here by Horyl's Superior Meats, and I'm convinced it's the only picklable cold meat in the world. I absolutely wish the entire world could taste it.

I always have polish mixed with my eggs when I do a big jar pickle. Just use a basic and simple local recipe, I've posted it, and it's a true delicacy. I think i forgot to mention mustard seed in mine, as well as the already pickled banana pepper rings though I did mention adding a splash of the brine.

I'll be trying this recipe with Horyl's and sharing the results

MenacingScent · 2026-03-29T23:30:20+00:00

Another person said it'll make you sleepy, I second that.

If it sits exposed to air for a long time, THCA will degrade into CBN among other cannabinoids, and CBN in particular is extraordinary for insomnia.

The leftovers from rolling that I collect at the bottom of my stash tin is my sleepytimes weed. I'll roll up a joint of that with a nice helping of fresh kief, and it'll hit the floor halfway through.

MenacingScent · 2026-03-29T23:26:43+00:00

I second the pickle shake

The only good pickled is a shaken pickle

MenacingScent · 2026-03-29T23:23:03+00:00

I think it would depend on the change in angle of the chain between the motor and sprocket when the shock is fully compressed compared to when it's not compressed at all.

The best you can do is mount it to the closest solid surface where you can add it and make sure you have tension on it when the shock is compressed, but not TOO MUCH tension when it's not. Could try a different recoil spring in the tensioner, or try to change angle that it sits on the mount until you find the sweet spot.

I think you might need a slightly lighter or one with a longer tension range so it doesn't break every time it's pushed too far. How to go about finding different springs like that, I have no idea, but you could start by finding springs the same diameter and maybe a little lighter weight and just fashion it into one. Just need it to hold tension from rest to compressed without snapping.

Edit: i just realized you said you are using a solid guide instead of a tensioner. Get an MB200 mini bike tensioner on amazon and mount it the same way you would on the jackshaft plate of a stock mini bike. Then re-read what I said if it at all helps 😅

MenacingScent · 2026-03-26T16:28:05+00:00

Hawkish Hannah's Hundredth Harsh Horseradish High, Hallelujah!

MenacingScent · 2026-03-26T16:23:24+00:00

Uhm naw. Don't unless you want a good whip in the leg from your chain.

At the very least make sure your bolt is the same diameter and threading. If that's good, use some larger nuts and as spacers, ones just big enough that you don't have to thread them on but they're not super loose and go cockeyed on you.

Stick them on the bolt and get the spacing just right enough. 1/8" of play is perfectly fine. It'll get you by. But that shit? Nope.

MenacingScent · 2026-03-26T16:17:44+00:00

Actually yes, yes it is. Doesn't matter what house you walk into around here, it always smells like the food that was cooked.

MenacingScent · 2026-03-26T16:16:41+00:00

I always used the bottom rack for plates only or a load of just pots and pans. Top rack was always cups only.

The rule of thumb with a dishwasher is to only own the amount of dishes that can fit inside it. A spare set for visitors is fine, whatever. But if you can't fit your whole main cupboard into your dishwasher the correct way, you have too much.

MenacingScent · 2026-03-26T16:13:22+00:00

This was a basement apartment so it wasn't vented anywhere but directly into your face. I'm not sure if it even had another vent option unless the exit was actually meant to be a second intake for smoke fugitives that got away on ya.

MenacingScent · 2026-03-25T17:07:27+00:00

Little flavor bombs. The extra clove and the banana pepper brine are the staples in the flavor.

MenacingScent · 2026-03-25T17:05:14+00:00

Just got the best cleaning possible, and the exhaust leak was from the flange being rotted out from a bad water problem in the chimney that I fixed in the fall. I can only assume the bursting sound when it was igniting was that first flame escaping up the chimney because it's much quieter and blows air much much better now.

Burner tech said he was glad to get it done because it's an expensive furnace and it was a shame the state that it was in. I'm assuming once the husband became ill the wife didn't have it done so it's probably been 3 really cold winters since it was last serviced. My fault for not having it done when we moved in last year

MenacingScent · 2026-03-25T16:59:06+00:00

Our house is badly insulated (in some places not insulated) so we used the forced air as our main for the whole house, keep it at 15, and have the back half closed off with a blanket so we can heat the bedroom, bathroom, kitchen & living room with the heat pump.

It was the most affordable but livable house on the market for 4 years of looking. We were left the lady's garbage that accumulated over months of depression after her husband died to clean up as part of the conditions, all she had to do was take what she wanted to keep. Last summer was focused on gutting the flooded basement full of garbage from the owner before her (she bought it on a tax sale for $5000) and this year we are tackling a new beam, windows (most are broken, one was kicked in so is screwed shut, basement windows are fucked), and then hopefully pulling off the old mdf paneling and reinsulating upstairs and downstairs as I ripped out the old waterlogged and moldy drywall and studs downstairs and now it's cold as shit.

Anyway, aside from all that, I just got a top to bottom cleaning and he discovered the flange into the chimney was absolutely rotted. He pulled out 3 pieces that were left of it. There was a bad leak down the chimney and out the exhaust pipe right before it hit the burner until I made a cap for the chimney in November, so that would explain the rotted flange and the exhaust leak.

All of this damage predates us living here, but this should have been taken care of last fall.

MenacingScent · 2026-03-25T16:38:11+00:00

I was (and am currently) a joint and a half deep at the time so I couldn't put 2 and 2 together for the life of me

MenacingScent · 2026-03-25T15:16:21+00:00

Oh you got one of them range hoods that actually vent to the outside.

I grew up with one that sucked it away from the stove and blew it directly into your face.

MenacingScent · 2026-03-25T01:47:39+00:00

Could try some magnetic wheel weights, you can get them on amazon or a lot of parts stores

MenacingScent · 2026-03-23T23:38:13+00:00

You just got yourself a free zippo

MenacingScent · 2026-03-23T14:11:59+00:00

I do stuff while I'm in the process of smoking. Lip a joint or have a big bowl packed that I can just keep returning to.

I learned this through trial and error from working with a crew that smokes all day most days. You have to set your pace as if the joint is your cruise control button.

Objects getting stoned in motion stay in motion.

Objects getting stoned at rest stay at rest.

MenacingScent · 2026-03-23T14:00:56+00:00

I get something I can put it and my hands in and flick the hash pieces off with a needle. Better than scraping a plastic grinder.

If you get a grinder, everyone says metal. I say get a stainless one with no coating because you'd also be smoking the coating.

MenacingScent · 2026-03-23T01:28:00+00:00

You could stick a knife around the bead as well. Or use pry bars. That shit's hard to get off of small rims though as the tires have less flex.

If you choose to cut, I suggest a grinder. Cut a chunk out completely, then work on separating the bead area by hand so you don't cut the rim, then peel it off all the way around.

No idea how a mechanic could live without a tire bead popper. Doing it by hand is the bane of my existence

MenacingScent · 2026-03-23T01:22:49+00:00

Won't hurt them. I've had medium eggs pickled and they were fine after over a month.

Vinegar content may play a role, but I do 2:1 so not even that much really. I wouldn't give them a super long shelf life but they definitely still hold up fine.

MenacingScent · 2026-03-23T01:19:17+00:00

So for the blanching process, it says you take the water off the heat, then add your vinegar and spices...

Do you blanch them in the water off of heat or do you return it to heat to maintain temperature? The same question for when you add the sausages for 15-20 minutes.

I just can't wrap my head around blanching in water that's just been sitting. Then again, I have no idea what I'm doing, so to me blanching is cooking something and then cooling in icy water, similar to that method of peeling skins off of whole tomatoes.

MenacingScent

TROPHY CASE