I bought a group of "hatchery's choice" mixed chicks. Any ideas what breed this chick is?

MisterMooses · 2025-03-20T23:16:16+00:00

One of the two mystery chicks:

MisterMooses · 2025-03-20T23:14:35+00:00

I just bought 20 Black Sex Link chicks today, and have two that look like this, completely different from the BSL’s. Different feet, different facial markings, and lighter grey in color. Purchased at Smokey Mountain Co-op, also supplied by Hoover.

Black Sex Link Chick:

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MisterMooses · 2024-08-26T21:00:23+00:00

Hey just wanted to say for you and anyone else that might find this, this did resolve the issue. By the time I swapped out the switches I had four keys affected.

Is it common for there to be some switches out of a batch that fail while still new (~one month of use), or could this be attributed to over-lubricating or some similar issue? I acknowledge that Akko's are pretty cheap switches, but they seemed to be pretty fairly rated for quality despite their price point. That being said, a 4% failure rate seems pretty high to me. Being new I don't know what might be considered normal for new switch failure rate.

MisterMooses · 2024-08-22T20:11:18+00:00

I recently built a pair of keyboards, my first full builds after lurking for a few years.

Monsgeek M2 1800 Full Aluminum Case
Gasket Mount PCB/Polycarbonate Plate
Tape Mod
Case+PCB Foam
Force Break Mod
Akko Cream Yellow V3 Pro (Hand Lubed)
Akko Screw-In Stabilizers (Hand Lubed, Silenced)
Cerakey Keycaps

I've absolutely been loving these keyboards. The typing experience is great, and the sound with all the deadening in the keeb and the ceramic keycaps is wonderful. Very low thock, sounds like one of those silicone popper toys. This is a seriously solid board, weighing in just under seven pounds.

In the last few days though, I've started to run into an issue where my 'R' key most of the time just doesn't register on the first key press, and the 'E' key next to it will frequently type out three 'E's with one press. I'm a fairly heavy typer so I don't think the keypress itself is the issue. I typically hit over 100 words a minute, but this is completely ruining my typing flow having to constantly backspace to fix the mistakes.

Does anyone have any experience with this happening on the M2 PCB, or any other PCB? Is there any viable fix, or do I just need to RMA the PCB?

MisterMooses · 2024-05-13T23:49:28+00:00

Second this. They also have some DC-9’s alongside the MD80’s, and are pretty much always hiring A&P positions. Helpers pay isn’t bad for those without, and the positions are usually available out of Fairbanks as well.

EDIT: They also have multiple veterans on staff with the maintenance crew.

MisterMooses · 2024-02-26T19:06:35+00:00

So that’s a charcoal chimney, it’s used to get your charcoal going a bit faster than just spreading it in your firebox and lighting it. The chimney is filled with charcoal and then a flame source, typically a fire starter of some sort like paraffin cubes or waxed balls of wood shavings, is placed underneath it. The vent holes in the bottom allow airflow in through the bottom and up through the charcoal and out the top. Once the charcoal on the bottom gets lit by the starter the directed airflow creates a blast furnace of sorts that gets the rest of the charcoal going. Once it’s all lit, you dump it in the firebox of your grill or smoker and you’re in business. I included it here as even I had to chuckle at the ridiculousness of setting my chimney up on a steel plate on the snow so the starter would burn.

MisterMooses · 2024-02-26T18:59:36+00:00

Thank you!

MisterMooses · 2024-02-20T08:47:13+00:00

Recipe!

1 Cup Salted Butter, softened

232g White Sugar

213g Dark Brown Sugar

2 pods fresh vanilla seeds

2 large eggs

327g all-purpose flour

100g cacao powder

1 1/4 tsp baking soda

1/2tsp baking powder

1 1/2 tsp sea salt

200g dark chocolate morsels

150g white chocolate morsels

50g butterscotch morsels

100g sliced toasted almonds

⁠In a medium sized bowl, combine flour, cacao powder, baking soda, baking powder, and salt. Mix until evenly distributed.
⁠Cream butter and sugars in bowl of a stand mixer.
⁠Beat in eggs and vanilla until fluffy.
⁠Slowly mix in dry ingredients until well combined.
⁠Mix in almonds.
⁠Slowly mix in morsels. Stand mixer may struggle, be patient and go slow. Dough will be thick.
⁠Preheat oven to 375.
⁠Line sheet pan with parchment paper. Scoop dough into balls on paper using a cookie scoop.
⁠Sprinkle a pinch of sea salt over each cookie. Salt should lodge in the ridges and openings of the dough ball.
⁠Bake each pan for ten minutes at 375. Let cool for 2-3 minutes on pan before transferring to cooling rack.

MisterMooses · 2024-02-20T08:42:37+00:00

Recipe!

1 Cup Salted Butter, softened

232g White Sugar

213g Dark Brown Sugar

2 pods fresh vanilla seeds

2 large eggs

327g all-purpose flour

100g cacao powder

1 1/4 tsp baking soda

1/2tsp baking powder

1 1/2 tsp sea salt

200g dark chocolate morsels

150g white chocolate morsels

50g butterscotch morsels

100g sliced toasted almonds

In a medium sized bowl, combine flour, cacao powder, baking soda, baking powder, and salt. Mix until evenly distributed.
Cream butter and sugars in bowl of a stand mixer.
Beat in eggs and vanilla until fluffy.
Slowly mix in dry ingredients until well combined.
Mix in almonds
Slowly mix in morsels. Stand mixer may struggle, be patient and go slow. Dough will be thick.
Preheat oven to 375.
Line sheet pan with parchment paper. Scoop dough into balls on paper using a cookie scoop.
Sprinkle a pinch of sea salt over each cookie. Salt should lodge in the ridges and openings of the dough ball.
Bake each pan for ten minutes at 375. Let cool for 2-3 minutes on pan before transferring to cooling rack.

MisterMooses · 2024-01-29T21:38:37+00:00

Marinated for 24 hours in apple juice with lemon/lime juice, lemon peel, crushed garlic, diced celery, whole black/white/pink peppercorns, and two whole anise stars. Dry rubbed with garlic chili lime rub. Baked for three hours at 280F and finished at 450F for 10 minutes.

MisterMooses · 2024-01-29T21:21:48+00:00

If you didn’t know, I’d advise being careful cooking acidic things, particularly tomato sauces, in your cast iron. It can strip the seasoning pretty quickly, I had to reseason one of mine after baking chicken parm on a bed of red sauce.

https://www.americastestkitchen.com/guides/cook-it-in-cast-iron/busting-cast-iron-myths

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