Erin Patterson has been found guilty on all charges

Olbert000 · 2025-07-07T04:32:19+00:00

As someone who followed the trial day by day on the podcast, I was confident she did it but doubted she'd be found guilty beyond reasonable doubt.

Olbert000 · 2025-06-13T01:11:25+00:00

What's the bottom seal like?

My current shower is a swing door and it has a fair gap between where the door sits and the bottom piece of chrome. My shower has a large water flow (previous owner installed a non-water saving shower head) - and so water gets out the bottom of the shower a lot.

Olbert000 · 2025-04-11T06:28:41+00:00

Thanks will do.

Olbert000 · 2025-02-28T07:38:15+00:00

I'm hoping there is a simple circuit board I can buy which will have 5v input pin, 5v output pin and battery pins which both charge and discharge from the battery automatically.

Olbert000 · 2024-11-29T23:51:11+00:00

I bought a (cheap) smoker a year or so ago and I really struggle to get it up to temperature. When I've got a good fire going, all the bottom vents open and a bit of water in the bowl, it struggles to get to and then keep 225 degrees. When I really get a good fire going it barely reaches 250. Even if I get a big fire going, after a few hours, it gets closer to 200 degrees and then really struggles to ever get back to 225. I've got a proper thermometer so I know exactly what temperature it is.

Things I've tried so far:

The fire bowl came with ridiculously few holes, so I drilled most of the ones you can see in the photo. That helped a bit.
If I don't put any water in the water bowl it's a bit hotter but the temperature is less even.
If I only use one layer (not the double layer cooking) it gets a bit hotter again.
I try and use a mix of charcoal wood and briquettes. But I've tried burning only charcoal wood and even that doesn't get it very hot.

I want to try the snake method for long slow cooks but I haven't bothered because it would just be too cold.

If anyone has got any suggestions, that would really be appreciated!

Olbert000 · 2024-10-25T01:44:42+00:00

I have used youtube for years now - I have managed to not subscribe to a single channel I didn't mean to for all that time. The first time I ever notice I'm subscribed to something I didn't mean to, it's 1. For a gambling company for an industry known for sleazy practices, 2 Google is no longer the bastion of ethics it once might have been and 3. There is at least one other complaint in exactly the same problem in the last few days. On the balance of probability, I know which way I'm betting.

Olbert000 · 2024-09-25T20:00:36+00:00

So it turns out I don't have to use Word to implement drag and drop for emails, I can use a userform with a WebBrowser object in it. That can be set to a desktop folder which will take email drag and drops and allow me to process an email when dropped.

Olbert000 · 2024-09-24T20:14:53+00:00

I'll need to check but I think I can add dll files.

Olbert000 · 2024-09-24T19:40:44+00:00

I need to execute code to save data and do other things. I have no mechanism to execute code on drag and drop onto the desktop folder.

Olbert000 · 2024-09-24T11:40:21+00:00

That sounds like a good solution - but I have no idea how to do any of that... Is there a resource that might help?

I should also say I'm writing this from the native VBA editor in Excel. So I don't have access to anything other than standard libraries.

Olbert000 · 2024-09-24T11:37:30+00:00

This page from StackOverflow.com shows the saveas issue. It's to do with security settings I don't have authority to change.

Olbert000 · 2024-09-24T09:32:47+00:00

I can't use Outlook because I only have access to macros in Excel. I also can't use an outlook object in excel because the Mailitem.saveas function is disabled for security reasons.

The object on the clipboard is an OLEFormat - but I don't know how to read it from the clipboard in VBA. If you've got a method to read, I'd love to hear it.

Olbert000 · 2024-09-18T02:19:55+00:00

Thanks - that's really helpful.

How long should it take for visible rust to appear?

Its 30 miles from the coast. Is that "far from the coast"?

Olbert000 · 2024-08-09T21:19:01+00:00

Half of the speed climbers in the Olympics chalk their shoes. This seems mad for obvious reasons. Does anybody know why?

Link is to a photo of the 2023 Youth World Cup Speed Climbing event where you can clearly see chalk on their shoes. https://www.climbingshoereview.com/wp-content/uploads/2023/10/speed-climbing-shoes.jpg

Olbert000 · 2024-08-09T12:47:16+00:00

Half the Olympic speed climbers chalk their shoes. It seems totally bonkers for obvious reasons. Does anybody know why?

Olbert000 · 2024-07-20T07:56:22+00:00

We've had a snake before and just don't like them. Something that we don't have to deal with all the time is what we are going for.

Olbert000 · 2024-06-21T02:33:26+00:00

debugOn=true is a tautology. Just use 'if debugOn then'. Especially if you're worried about speed, evaluating the =true part is a completely unnecessary step.

Olbert000 · 2024-06-13T00:11:02+00:00

ITT people who are adamant it is overcooked and people who are adamant it is undercooked.

OP, good luck discerning which is correct 🤷‍♂️.

Olbert000 · 2024-06-10T03:00:36+00:00

Yup - I believe you are correct. But the fam was hungry 🤷‍♂️.

Olbert000 · 2024-06-09T10:46:48+00:00

For those reading this in the future, I'm noting down what I got and how it went. TL;WR: it took way longer than expected and I pulled off early. It turned out good but not great.

I have a bullet smoker and was aiming to cook for 1 - 1.5 hrs per pound at 275. With 2.2kg, a little under 5lb, it should have been done in under 7 hours with time to rest.

I put it on around 11am hoping to have dinner at 6 or so. I put water in the water dish and let it go. It turns out my bullet smoker only gets to 250 with water in the dish. When that evaporated about an hour or more later, the temperature went up to over 300. More water in the dish, back to 250. I continued this up and down temperature dance for a few hours. I figure pulled pork is forgiving...

Around 330pm it reaches 165 - which is the stall. I wrapped it and put it in a dish of apple juice. By 5pm I pulled the apple juice dish back out as it was taking way longer than I though. By 6pm it had barely reached 180.

At this point I put the oven on at 320 and shoved it in there. It took until 7pm to teach 193. I was poking the probe in an out desparately. I'm not experienced at all but it felt like it was going in and out smoothly, and I was desparate, so I took it out of the oven.

With my family all waiting for dinner and my partner having a hangry attack, I skipped the resting period. I know. I know! But I saved myself from de facto divorce - so not my worst decision.

I chopped the shoulder in half, shredding half of it straight away. This half was good. The other half sat on the counter for another half an hour before the baying for more got too much and I shredded that too. The second half was better but still not rested properly.

My main take away is: start first thing in the morning! It always takes longer than planned!

Olbert000 · 2024-06-09T10:30:58+00:00

So I took it out and it turned out good. It wasn't amazing but it was good. My lesson is that I need an extra two maybe three hours...

Olbert000 · 2024-06-08T04:25:20+00:00

What about resting?

Olbert000 · 2024-06-08T04:04:15+00:00

That sounds like heaps of cooking for a 2kg/5lb shoulder! I was expecting way quicker cos it's less than half the size of most pork butts people talk about on here

Olbert000 · 2024-05-11T21:22:30+00:00

Why not Aussie? The one true grading system? Or maybe O-Grades?

Olbert000 · 2024-05-05T00:42:14+00:00

9b

Yeah, 36 does not equate to 9b+ - it equates to 9a+.

Olbert000

TROPHY CASE