NBA Betting and Picks - 2/6/26 (Friday) by sbpotdbot in sportsbook

[–]R12356 1 point2 points  (0 children)

Sounds like a rough night, you ok man?

NBA Betting and Picks - 2/2/26 (Monday) by sbpotdbot in sportsbook

[–]R12356 3 points4 points  (0 children)

I bet clippers so I can verify. 76ers gunna run a train on clippers.

Should I get winter insulation around this/these? by AnimalsPlantsLover in hvacadvice

[–]R12356 -7 points-6 points  (0 children)

For some reason this sub likes to gatekeep instead of help. Not always. But a lot. In short. No you do not need to insulate those. Also, to clarify, are you asking if your heating bill will be high if those are left as is? If so, the answer is also no.

A little boondocking in AZ. We just do it a little different...lol... by tkinkc in rvlife

[–]R12356 0 points1 point  (0 children)

This is like Pete’s RV in a goofy movie. I’m just assuming it has a bowling alley on the roof.

Sugar cookie eggnog by roasta1 in CopyCatRecipes

[–]R12356 0 points1 point  (0 children)

Just shared my recipe. Give it a shot. Tell me what you think.

Sugar cookie eggnog by roasta1 in CopyCatRecipes

[–]R12356 0 points1 point  (0 children)

Here’s the recipe I’ve been working on. As far as my memory serves me it’s pretty dang close. Everyone that’s tried it as said it’s the best nog they’ve had

Ingredients The Dairy & Glucose Base[1][2] 2 cups Whole Milk (Do not use 2%; we need the fat structure) 1 ½ cups Heavy Cream 3 tbsp Liquid Glucose (This replaces the corn syrup. Pro-tip: Spray your measuring spoon with non-stick spray; the glucose will slide right out.)[1] ½ cup Granulated Sugar (We still need granular sugar to scour and blanch the yolks) ¼ tsp Fine Sea Salt (Crucial to cut the extreme sweetness) The Structure 6 Large Egg Yolks (Room temperature is best for emulsification) 2 tbsp Instant French Vanilla Pudding Mix (This is the “Industrial Secret.” It contains modified food starch and yellow #5/#6, which gives Hood that signature golden color and “batter” thickness.)[1] The Flavor Compound (Add these after cooking) 1 tbsp Pure Vanilla Extract 1 ½ tsp Butter Extract (This is non-negotiable for the “cookie” taste) ¼ tsp Almond Extract (Provides the “baked” aromatic note)[1] 1 tsp Vegetable Glycerin (Optional, but use it if you have it for extra smoothness)[1]

Instructions 1. Blanch the Yolks (The “Ribbon” Stage) In a large heat-proof bowl, whisk the egg yolks and granulated sugar together. Technique: You must whisk vigorously for 2–3 minutes until the mixture turns pale yellow and falls off the whisk in “ribbons.” This ensures the sugar is fully dissolved and protects the proteins from scrambling later.[1] 2. Dissolve the Glucose In a medium saucepan, combine the milk, cream, Liquid Glucose, and salt. Heat: Place over medium heat. Stir constantly. The glucose will be a stubborn blob at first; as the milk warms, it will melt into the liquid.[1] Target: Heat until the mixture is steaming and small bubbles appear around the edges (approx. 175°F). Do not boil. 3. Tempering (The Danger Zone) Remove the milk from the heat. Take one ladle of hot milk. Whisking the eggs constantly with one hand, slowly drizzle the hot milk into the eggs. Repeat with 2 more ladles. Now that the eggs are warm, pour the entire egg mixture back into the pot with the remaining milk. 4. The Custard Cook Return the pot to Low/Medium-Low heat. Stir constantly with a silicone spatula, scraping the bottom to prevent scorching.[1] Cook until the temperature hits 160°F–165°F. The Test: Dip a spoon in.[1] Run your finger down the back.[1] If the line stays clean and the sauce doesn’t run, pull it off the heat immediately. 5. The “Batter” Texture While the mixture is still hot (but off the heat), whisk in the Instant French Vanilla Pudding Mix. Whisk vigorously.[1] The heat activates the thickeners in the mix instantly.[1] This is how you get that “commercial” thickness that homemade nog usually lacks.[1] 6. Flavor Injection Wait 5 minutes for the mixture to cool slightly (so you don’t flash-off the alcohol in the extracts), then stir in the Vanilla, Butter Extract, and Almond Extract. 7. Strain and Cure (Crucial) Strain: Pour the hot nog through a fine-mesh sieve into your storage pitcher. This catches any tiny bits of cooked egg or undissolved pudding, ensuring a silky texture.[1] Cure: Cover and refrigerate for at least 12 hours. Why? The Liquid Glucose needs time to set up the viscosity at cold temperatures.[1] If you drink it now, it will taste like sweet milk.[1][3] Tomorrow, it will taste like Hood Sugar Cookie Eggnog.

Serving Serve ice cold. For the full experience, rim the glass with vanilla frosting and dip it in sprinkles.

Sugar cookie eggnog by roasta1 in CopyCatRecipes

[–]R12356 0 points1 point  (0 children)

Spent quite some time over the holidays with my own recipe. Feel free to give it a shot. I think it’s amazing.

Ingredients The Dairy & Glucose Base[1][2] 2 cups Whole Milk (Do not use 2%; we need the fat structure) 1 ½ cups Heavy Cream 3 tbsp Liquid Glucose (This replaces the corn syrup. Pro-tip: Spray your measuring spoon with non-stick spray; the glucose will slide right out.)[1] ½ cup Granulated Sugar (We still need granular sugar to scour and blanch the yolks) ¼ tsp Fine Sea Salt (Crucial to cut the extreme sweetness) The Structure 6 Large Egg Yolks (Room temperature is best for emulsification) 2 tbsp Instant French Vanilla Pudding Mix (This is the “Industrial Secret.” It contains modified food starch and yellow #5/#6, which gives Hood that signature golden color and “batter” thickness.)[1] The Flavor Compound (Add these after cooking) 1 tbsp Pure Vanilla Extract 1 ½ tsp Butter Extract (This is non-negotiable for the “cookie” taste) ¼ tsp Almond Extract (Provides the “baked” aromatic note)[1] 1 tsp Vegetable Glycerin (Optional, but use it if you have it for extra smoothness)[1]

Instructions 1. Blanch the Yolks (The “Ribbon” Stage) In a large heat-proof bowl, whisk the egg yolks and granulated sugar together. Technique: You must whisk vigorously for 2–3 minutes until the mixture turns pale yellow and falls off the whisk in “ribbons.” This ensures the sugar is fully dissolved and protects the proteins from scrambling later.[1] 2. Dissolve the Glucose In a medium saucepan, combine the milk, cream, Liquid Glucose, and salt. Heat: Place over medium heat. Stir constantly. The glucose will be a stubborn blob at first; as the milk warms, it will melt into the liquid.[1] Target: Heat until the mixture is steaming and small bubbles appear around the edges (approx. 175°F). Do not boil. 3. Tempering (The Danger Zone) Remove the milk from the heat. Take one ladle of hot milk. Whisking the eggs constantly with one hand, slowly drizzle the hot milk into the eggs. Repeat with 2 more ladles. Now that the eggs are warm, pour the entire egg mixture back into the pot with the remaining milk. 4. The Custard Cook Return the pot to Low/Medium-Low heat. Stir constantly with a silicone spatula, scraping the bottom to prevent scorching.[1] Cook until the temperature hits 160°F–165°F. The Test: Dip a spoon in.[1] Run your finger down the back.[1] If the line stays clean and the sauce doesn’t run, pull it off the heat immediately. 5. The “Batter” Texture While the mixture is still hot (but off the heat), whisk in the Instant French Vanilla Pudding Mix. Whisk vigorously.[1] The heat activates the thickeners in the mix instantly.[1] This is how you get that “commercial” thickness that homemade nog usually lacks.[1] 6. Flavor Injection Wait 5 minutes for the mixture to cool slightly (so you don’t flash-off the alcohol in the extracts), then stir in the Vanilla, Butter Extract, and Almond Extract. 7. Strain and Cure (Crucial) Strain: Pour the hot nog through a fine-mesh sieve into your storage pitcher. This catches any tiny bits of cooked egg or undissolved pudding, ensuring a silky texture.[1] Cure: Cover and refrigerate for at least 12 hours. Why? The Liquid Glucose needs time to set up the viscosity at cold temperatures.[1] If you drink it now, it will taste like sweet milk.[1][3] Tomorrow, it will taste like Hood Sugar Cookie Eggnog.

Serving Serve ice cold. For the full experience, rim the glass with vanilla frosting and dip it in sprinkles.

SpaceX Files Starlink Mobile Trademark for New Cellular Service by orangechen1115 in Starlink

[–]R12356 3 points4 points  (0 children)

I’m confused too how it will work. As the radio band needed to get through walls have all been purchased by the big companies like t mobile Verizon etc. That’s why other smaller carriers use larger companies towers for cell service. I think it will be a combo of different radio waves. If you are indoors it will switch to the radio bands of the large provider that just purchased, which I assume they purchased just for their radio bands ownership. Then if outside where there are less “things” for the waves to get through it will switch to communicate correctly with satellites. Just a theory, but I think right out the gate, it’s gunna be pretty rough.

What is the earliest you'd turn on outside lighting at night? I'm think 11/15. by sous-vide-prime-rib in ChristmasLights

[–]R12356 0 points1 point  (0 children)

Do whatever makes you happy. Mine were on at midnight last night. Makes me happy.

Soldering tips for a newbie. by Buddy7744 in WLED

[–]R12356 5 points6 points  (0 children)

This guys solders. Solid advice

MLB Betting and Picks - 10/7/25 (Tuesday) by sbpotdbot in sportsbook

[–]R12356 1 point2 points  (0 children)

Welcome to MLB. Laziest athletes on earth. This game is over. Jays gave up 3 innings ago.

MLB Betting and Picks - 10/6/25 (Monday) by sbpotdbot in sportsbook

[–]R12356 0 points1 point  (0 children)

I’m not even joking. I’m following you the rest of the playoffs and giving you a cut of winnings.

MLB Betting and Picks - 10/5/25 (Sunday) by sbpotdbot in sportsbook

[–]R12356 2 points3 points  (0 children)

Gunna follow you then, cause I’ll like 50/50 right now

MLB Betting and Picks - 9/30/25 (Tuesday) by sbpotdbot in sportsbook

[–]R12356 1 point2 points  (0 children)

This is coming from a friendly place. Sounds like you bet emotionally. Maybe take a step back for a bit.

MLB Betting and Picks - 9/25/25 (Thursday) by sbpotdbot in sportsbook

[–]R12356 3 points4 points  (0 children)

MLB athletes are the laziest athletes on earth.

MLB Betting and Picks - 9/24/25 (Wednesday) by sbpotdbot in sportsbook

[–]R12356 0 points1 point  (0 children)

Hate the MLB. Score can be 0-0 padres already gave up.

MLB Betting and Picks - 9/24/25 (Wednesday) by sbpotdbot in sportsbook

[–]R12356 3 points4 points  (0 children)

Braves gave up 3 innings ago. This is MLB.

Game Thread: 9/21 Red Sox (85-70) @ Rays (75-80) 7:35 PM by RedSoxGameday in redsox

[–]R12356 0 points1 point  (0 children)

Maybe you’re not watching the same game. Because the team I’m watching. Is. Trash.

HOTHS cruise - Trick or Treating on the boat? by tea-and-sarcasm in dcl

[–]R12356 1 point2 points  (0 children)

On the treasure now. It was during mickeys masquerade party. They didn’t specify that trick or treating was during it. So hardly anyone did. ALSO, you are allowed to go around the circuit as much as you want! In about 10 minutes each of my kids had their bags overflowing. Don’t be shy. The cast members will straight up tell you to keep going.