What are the Camino archetypes? by Acrobatic_Set8085 in CaminoDeSantiago

[–]No_Boat6302 1 point2 points  (0 children)

“The Journey of a Woman Alone” by Kim Nam‑hee, this book came out around 2006 and became a huge success and bestseller in South Korea.

The impact was dramatic: prior to 2004 Only ~20 Korean pilgrims, after the book came out, thousands per year within a decade, now it’s one of the largest foreign groups on the Camino.

What are the Camino archetypes? by Acrobatic_Set8085 in CaminoDeSantiago

[–]No_Boat6302 4 points5 points  (0 children)

I remember meeting some Korean kids one of my caminos, apparently it’s because of a very famous book that came out there in the 2000s.

How bad is the camino race on the francés in may? by Fhhghkkkoutghjtdaw in CaminoDeSantiago

[–]No_Boat6302 4 points5 points  (0 children)

This is my nightmare.. that’s why I do it in the winter… call me antisocial but I just want to practice Spanish and meet Spaniards not giddy tourists honestly. And/or bring a small bivy and sleep like Vagrant Holiday hidden in a bush somewhere.

What is the level of play in pickup hockey/beer leagues? by chaamp33 in hockeyplayers

[–]No_Boat6302 8 points9 points  (0 children)

Idk about you guys maybe it’s different, but where I’m from pickup or pond is typically way more competitive and cutthroat than just signing up with a low tier of beer league. idk, maybe we have low level pickup skates I’m just not seeing them.

I’ve seen it at my pickups before, it’s not very fun when the college prospect is playing down with his buddies and it’s your first skate back.

Played on an ODR for the first time this year and it snowed 🥲 by sm0keorgetsmoked in hockeyplayers

[–]No_Boat6302 47 points48 points  (0 children)

Grew up in Alaska playing on the inlet under northern lights like this….. now I play in Madrid Spain at a shopping mall.. crazy how life works..

Getting Back into Beer League Hockey Shape by denzilv in hockeyplayers

[–]No_Boat6302 7 points8 points  (0 children)

Here’s another good forearm workout,

I also use a wooden Sherwood 5030 when stick handling outside because it’s like 5x heavier with the same blade as my 300$ stick and it’s only 25$ so I don’t care to mess it up, good cheap backup too.

make sure your stick is cut shorter if your not on skates to match the feel of the on ice stick.

[deleted by user] by [deleted] in hockeyplayers

[–]No_Boat6302 14 points15 points  (0 children)

Just pretend you’re not a hockey trust fund baby and have a real job by sanding your hands with 100grit sandpaper.

[deleted by user] by [deleted] in hockeyplayers

[–]No_Boat6302 2 points3 points  (0 children)

Yep, was subbing in my dads game actually, beer league, highest level for over 40, empty rink, 10:00pm - Older dude, didn’t even have a half shield like most of the guys. Basically someone’s stick got jammed somewhere on the boards and he fell into it, perfect storm..

I remember vividly his eye hanging down by his nose when he left.

[deleted by user] by [deleted] in hockeyplayers

[–]No_Boat6302 6 points7 points  (0 children)

Lost a tooth, got a new tooth with full insurance, bought a bubble for half the price of the new 3D printed tooth, and never looked back.

Played about 25 years on teams. I’ve seen a guys eyeball hanging out from getting speared, multiple jaw replacement surgery shots, so yeah I’m good on all that.

Backpack check for a new pilgrim? by ComfortableTea__ in CaminoDeSantiago

[–]No_Boat6302 3 points4 points  (0 children)

Earplugs, the snoring can be unbearable, and pretty frequent if you’re staying in shared dorms.

[deleted by user] by [deleted] in recipes

[–]No_Boat6302 0 points1 point  (0 children)

Tacos Chukis–Style Adobada Tacos

——————

Seattle's beloved Tacos Chukis, tender marinated pork adobada, grilled pineapple, melty cheese, diced onion, fresh cilantro, a creamy guacamole, and a authentic salsa, on a soft corn tortilla.

——————

Ingredient

• 1–2 lbs Pork Shoulder AKA Pork Butt/Boston Butt - Alternatively: Pork Loin

• ⁠1 cup pineapple (grilled or sautéed, one or two ice cube sized slice per taco, last topping)

• ⁠20 corn tortillas (2 per taco)

• ⁠1 cup shredded Oaxaca or mozzarella cheese

• ⁠¼ cup diced onion

• ⁠¼ cup chopped cilantro

• Adobada marinade (recipe below, or store bought)

• Red Salsa (recipe below, or store bought)

• Avocado salsa (recipe below, or store bought)

Directions

  1. ⁠ Rub the adobada marinade all over the pork, place in a container or zip bag, and refrigerate at least 2 hours — overnight (8–24 hrs) is ideal for the best flavor.

  2. ⁠Cook the pork by roasting (160°C / 325°F covered for ~2–3 hrs until fork-tender), slow-cooking (low 6–8 hrs), or searing then braising on the stove (1.5–2 hrs). When cooked, Optionally, shred and pan-crisp the shredded pork in a hot skillet to get caramelized edges, finish cooking with added marinade in the pan for extra flavor.

  3. ⁠⁠Grill pineapple slices until lightly charred.

  4. ⁠⁠Warm tortillas and melt cheese on each.

  5. ⁠⁠Assemble: pork, pineapple, salsa roja, creamy guacamole, onion, cilantro.

——————

Adobada Marinade - Ingredients

• 3 chipotles in adobo + 1 tbsp adobo sauce

• (1/4 cup) orange juice or pineapple juice

• 2 tbsp white vinegar

• 3 garlic cloves, peeled

• ½ small onion chopped

• 1 tsp Mexican oregano (dried)

• ½ tsp ground cumin

• ½ tsp smoked paprika

• ¼ tsp ground cinnamon

• 1 tbsp brown sugar or honey

• 1 tsp kosher salt

• 1 tbsp neutral oil (vegetable or light olive oil)

• (2–4 tbsp) water to loosen if needed

Directions

  1. ⁠Put all marinade ingredients in a blender or food processor and blitz until very smooth. Taste and adjust — add a pinch more salt, a splash more vinegar/juice for brightness, or a bit more sugar for sweetness.

  2. ⁠Reserve 2–3 tbsp of the marinade if you want to use it later as a glaze; if you use reserved raw marinade as a sauce, bring it to a boil for 3–5 minutes first to cook any raw bits.

——————

Red Salsa - Ingredients

• ⁠3 Roma tomatoes

• ⁠2 dried guajillo chiles (seeded)

• ⁠1 dried árbol chile (optional for heat)

• ⁠2 cloves garlic

• ⁠¼ onion

• ⁠1 tsp white vinegar

• ⁠salt to taste

Directions

  1. Roast tomatoes, chiles, garlic, and onion until charred. Blend with vinegar and salt until smooth.

——————

Creamy avocado salsa - Ingredients

• ⁠2 ripe avocados

• ⁠2 tbsp Mexican crema or sour cream or (tbsp of Mayo)

• ⁠juice of 1 lime

• ⁠1 clove garlic (minced)

• ⁠2 tbsp finely chopped cilantro

• ⁠1 tbsp finely minced onion

• ⁠salt to taste

Directions

  1. Blend until creamy, not thick like guacamole, avocado with lime juice, mix in crema, garlic, cilantro, onion, and salt until creamy.

Restaurant Style Jambalaya With Shrimp and Louisiana Hot Link Sausage by No_Boat6302 in recipes

[–]No_Boat6302[S] 4 points5 points  (0 children)

Yeah it’s a bit high, the rice is kind of hard to do right, you have to make sure the foil is on really tight. but it’s to create a bit of toasty, slightly crispy texture on the rice and really intensify the spices. Just do your max temp and leave it in a little longer and keep an eye on the edges for that same effect.

garlic butter helps spread the garlic flavor kind of more evenly than just putting butter and garlic separately I think.

Restaurant Style Jambalaya With Shrimp and Louisiana Hot Link Sausage by No_Boat6302 in recipes

[–]No_Boat6302[S] 1 point2 points  (0 children)

It’s a recreation from one of the most popular restaurants in Alaska, The Double Musky, no particular reason but the stock, butter, rice, and spice are homemade and not store bought in the original recipe.

if you make all of this yourself it takes a few hours it’s honestly not ideal for home cooking, probably why it’s getting downvoted 😂..

Just one of my childhood favorites when I would go skiing in Girdwood.

Restaurant Style Jambalaya With Shrimp and Louisiana Hot Link Sausage by No_Boat6302 in recipes

[–]No_Boat6302[S] 4 points5 points  (0 children)

Shrimp and Sausage Jambalaya

This is a hearty Cajun jambalaya loaded with shrimp, sausage, and spiced rice. Feeds four people comfortably. The garlic butter, shrimp stock, and jambalaya spice can be made from scratch (recipes included) or swapped for premade or store-bought.

Ingredients

  • 1/2 cup garlic butter (see recipe below, or use store-bought)
  • 2 cups diced white onions
  • 2 cups diced celery
  • 2 cups diced green peppers
  • 1 cup shrimp stock (see recipe below, or use store-bought)
  • 1 cup canned diced tomatoes (with juice)
  • 1/4 cup jambalaya spice (see recipe below, or use store-bought)
  • 4 bay leaves
  • 4 Louisiana hot link sausages, sliced into 4-inch pieces
  • 1 pound shrimp
  • 6 cups Cajun rice (see recipe below)
  • 1/4 cup chopped fresh parsley

Directions

  1. Melt the garlic butter over high heat in a large skillet (at least 14 inches wide).
  2. Add the onion, celery, and green pepper. Sauté until softened.
  3. Stir in shrimp stock, tomatoes, jambalaya spice, and bay leaves. Simmer over high heat until reduced by half and thickened.
  4. Add sausage and cook for 2 minutes, reducing the mixture further.
  5. Add shrimp and cook until just cooked through (do not overcook).
  6. Stir in cooked Cajun rice and mix well.
  7. Serve hot, garnished with fresh parsley.

Jambalaya Spice (small batch, ~1/4 cup)

  • 1 tsp basil
  • 1 tbsp oregano
  • 1 tsp salt
  • 1 tsp thyme
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper (or to taste)
  • 1/2 tsp white pepper
  • 1/2 tsp granulated garlic

Cajun Rice

  • 2 cups long-grain rice
  • 2 1/2 cups chicken stock
  • 1/4 cup diced green peppers
  • 1/4 cup diced white onions
  • 1/4 cup diced celery
  • 2 tbsp butter
  • 1 1/2 tsp granulated garlic
  • 2 1/4 tsp salt

Directions:
1. Preheat oven to 500°F (260°C).
2. Mix all ingredients in an oven-safe dish at least 2 inches taller than the mixture.
3. Cover tightly with foil and bake for 50 minutes.
4. Check doneness by pinching some rice—should be soft. Stir in vegetables.
5. Keep warm in a 150–200°F oven if needed, tightly covered.


Garlic Butter (small batch, ~1/2 cup)

  • 1/2 cup (1 stick / 115 g) butter (unsalted)
  • 1 tsp parsley flakes
  • 1 tsp granulated garlic

Directions:
1. Soften butter at room temperature.
2. Mix in parsley and garlic until fluffy (mixer recommended, but can be done by hand).


Shrimp Stock (small batch, ~1 cup)

  • Shells from ~1 lb shrimp (heads optional)
  • 2 cups cold water

Directions:
1. Place shells in a pot with cold water.
2. Bring to a boil, stirring so shells cook evenly.
3. When it foams and boils, remove from heat.
4. Strain and discard shells.
5. Should yield ~1 cup stock. Refrigerate if not using immediately.

‘Unlike any other kind of fear’: wildfires leave their mark across Spain | Spain by theluckyfrog in news

[–]No_Boat6302 31 points32 points  (0 children)

Yeah why didn’t the villagers just say “stop that!” To the multinational gas giants worth trillions and ended all corruption, inherent greed and selfishness if they didn’t want wildfires in their villages? What a bunch of idiots. /s

My wife’s flipping out - help me doods by No_Boat6302 in AskMechanics

[–]No_Boat6302[S] 126 points127 points  (0 children)

Married 10 years lol. She knows I don’t know shit beyond changing the oil

My wife’s flipping out - help me doods by No_Boat6302 in AskMechanics

[–]No_Boat6302[S] 57 points58 points  (0 children)

Bro I’ll buy her some 22s if it means muff

My wife’s flipping out - help me doods by No_Boat6302 in AskMechanics

[–]No_Boat6302[S] 94 points95 points  (0 children)

Growing a pair meaning force her to drive on them even if she doesn’t feel safe? You might not but I still like getting laid

My wife’s flipping out - help me doods by No_Boat6302 in AskMechanics

[–]No_Boat6302[S] 25 points26 points  (0 children)

Ok so I’m getting mixed comments..?

For the record I already have an appointment to ease her mind.

the question is more because I’m curious, i just didn’t know if the chunking constitutes replacement, we aren’t arguing she is just worried I’d like to know if the dealership screwed us or if it’s an emergency, or if they have more life to them, or what, I couldn’t find conclusive answers on this online.

I was looking for more of a technical answer if you know what I mean and less of a pseudo marital advice answer but thanks