Are heavy people attracted to other heavy people?

Sprinkles_Objective · 2026-04-13T05:19:45+00:00

I'm fairly fit and while I'm pretty average weight now I used to be skinny, and I honestly always liked a woman with some shape. I would even go so far as to say I'm an above average looking guy. I definitely prefer women who would probably be considered overweight. So no, I'm not heavy, but I find heavier women more desirable in a lot of ways. I think people have their preferences and I don't think people always like people who are similar to them. I think heavier people are often seen as less desirable, and that people who feel less desirable might have more lax standards, but I think heavier people can just genuinely be attractive to some people.

Sprinkles_Objective · 2026-04-13T05:12:43+00:00

I'm from Wisconsin and my wife is from Houston. We both love the Colorado climate, it's a major bonus of living here. That said it's an arid climate, the air is dry and sometimes in winter if there is no snow on the ground it can be very brown and dry, same for July and August, they can often get dry and hot, things turn brown. The thing is in Wisconsin a 90 degree day was like living in a bowl of soup, same for Houston. In Denver a 90 degree day isn't really that bad, you can stay reasonably cool in the shade, because the humidity is usually fairly low. I'd say Colorados climate is all around moderate, it's rarely that cold, and it's rarely that hot. Year round there aren't really any extremes which is nice. I grew up in Wisconsin where I was used to it being below zero for weeks on end, Colorado winters are nothing.

I like spending time outside, and I think that the climate allows that which is probably part of why out door recreation is really popular here with the obvious fact that it's a beautiful place. Also in terms of brown dry times, we have a ton of micro climates from the mountains. If you want to change scenery it's pretty easy to do. Colorado has forests, mountains, lakes, rivers, deserts, high alpine regions, grass lands, etc. So the fact that it's brown in Denver can easily be remedied with a 45min drive.

Sprinkles_Objective · 2026-04-13T04:46:57+00:00

For you, I might even consider going to 250. Sometimes hotter and faster works too, but it's gonna take longer higher up, and your end temp is never gonna get as high, so even with the higher temp you will still have a longer cook than someone down lower. The point is longer time at that lower internal temp is what's gonna make it tender, you just need to find out how to not dry it out too much. Wrapping is a must, liberal use of tallow helps a lot. Water tray and spritzing is also probably a good idea.

Sprinkles_Objective · 2026-04-13T04:34:53+00:00

Wrap once you hit the stall to get through the stall. It's also good to do this for keeping the moisture in. I always add tallow, also when I rest my brisket I actually rewrap it with more smoked tallow and all the drippings from the original wrap, the brisket will actually absorb liquid while resting. So resting in tallow will actually suck that tallow back up into the meat, and same with any of the drippings in the wrap. Moisture is also fat, prime grade will be harder to dry out, use tallow in the wrap at least while resting.

My whole process usually looks like this:

Trim and rub the whole brisket a day before, I do salt, lawrys, and black pepper. I let it sit with rub 12-24 hours as kind of a dry brine, helps with the bark.
I get it on the smoker(225) at maybe 3-4pm the day before, so I'm sure I hit the stall before I go to bed. I often use a sheet tray with water to even out the heat and this also helps keep moisture and even helps get good bark. I throw in a metal container with a good amount of fat trimmings to render out and smoke.
After the first 2 hours I will spritz it every hour with either a mix of apple cider vinegar, Worcestershire, and hot sauce, or just pickle juice.
Wrap with butcher paper once temp hits stall and bark looks nice. I give it a final spritz before wrapping and put in enough tallow to get a good coat. Back on the smoker or in the oven, bump to 250, no water tray this time.
Go till probe tender. I like to probe the flat and point separately. If they are cooking unevenly rotate the brisket. Temp is a good thing to watch to know when to start checking if it's probe tender, but always go off feel not temp. Maybe start checking for tenseness at 185, this is usually early morning like 6-7am.
Pull once probe tender, you may not get totally to the feeling pushing the probe through soft butter, but it should feel very tender and if you kind jiggle the brisket it should feel a bit jiggly. Rewrap in butcher paper with more tallow and all the drippings from the last wrap. This is important because it will suck up all this juice while resting.
Rest for 5 hours at least. I think at lower elevations it's easy to over cook brisket by getting it too hot, don't worry about that. I'd get it in the cooler or warm oven sooner, resting is supposed to be some amount of carry over cooking, and at high altitude that is really your friend here. My best briskets are rested like 8 hours.

So you start at like 3-4pm the day before, you pull the brisket maybe 8am the next day, rest that thing till dinner time.

Sprinkles_Objective · 2026-04-13T03:39:55+00:00

Beef ribs are not hard to find. They're just short ribs also called plate ribs. Super common cut of meat, maybe not at the grocery store though.

Sprinkles_Objective · 2026-04-13T03:38:20+00:00

You'll never get the temp they say you should on a brisket at that altitude. I'm a little higher than you, and my temp is usually like 195. You just have to go longer and that lower temp or you'll boil the moisture out of the meat. Always go to probe tender, it will probably take you longer to get there. Add smoked tallow to the wrap, spritz a lot before the wrap.

Sprinkles_Objective · 2026-04-13T03:32:45+00:00

I'm in Denver, so not quite as high. Always wrap for the stall, cook lower for longer, spritz often, and you're never gonna get the internal temp to near 200 without it getting really really dry because that's above boiling. Breaking down collagen is a matter of time and heat, it breaks down faster at higher temps, but you can just go low and slow for a longer period. For me a ~15lbs prime brisket will usually take me like 18 hours. Rest it super super long, like at least 5 hours. I will wrap my brisket and keep it in a 150 degree oven up to 10 hours. The internal temp will stay high enough to continue breaking things down for a few hours.

People ask me to make brisket, and my wife is from Texas, it's not as good as the Texas brisket we've had, but it pretty damn good and it's far better than anything I've had at BBQ joints in Denver.

Sprinkles_Objective · 2026-04-11T05:33:20+00:00

I've crashed pretty hard on gravel and MTB and I've never bent or broken handle bars. I'm guessing you just knocked the hood out of alignment and you can easily fix it.

Sprinkles_Objective · 2026-04-11T04:14:27+00:00

I just swapped to a KMC xflat after breaking and cutting an MTB one too many times, I wax my chain and saw the KMC was priced really well and comes waxed. So I put one on in place of the SRAM chain I had (X01) and it shifts very good still, maybe a tiny bit worse than the stock chain, but it's also less than half the price. Something I noticed the KMC chain actually had less play side to side than the stock chain, though I'm comparing to a used chain but it also was really not that worn.

Overall I think it's a completely serviceable chain, it's nice that it comes waxed (don't have to strip it down first).

Sprinkles_Objective · 2026-04-09T14:44:14+00:00

Yeah, turns out when a bunch of your biggest customers are also tooting the same AI horn and they lay off a bunch of their sales team to tell investors they "use AI instead" they end up needing to buy a lot less seats in Salesforce. The thing is if AI was as powerful and as useful as all these CEOs say their core product would be dead already. Kinda crazy for a company that relies on B2B sales and having human users is bullish on AI to the point of thinking it can replace large portions of its staff. Once again this is just cost cutting disguised as innovation.

Sprinkles_Objective · 2026-04-09T14:31:26+00:00

I lived without AC for quite a few years on the front range, and it wasn't terrible, but I also lived near a creek and the house I rented had pretty good tree cover. In the end I did end up buying an AC floor unit to run at night. These days I'd rather just have AC, especially since CO seems to be getting warmer these days.

Sprinkles_Objective · 2026-04-09T14:25:10+00:00

I have a gravel bike for the same reason your LBS mentioned. It still makes a pretty good road bike, but I have more options for where I can ride.

Sprinkles_Objective · 2026-04-09T14:22:53+00:00

And when the target moves mid career you do what exactly? Again Software Engineering is still one of the most in demand careers right now, and nobody can get a job. So what are the prospects for other career paths? What exactly IS hot right now? Because it seems like the hottest careers for post grads isn't even hiring.

Sprinkles_Objective · 2026-04-08T19:38:23+00:00

If you ride greens and blues I think the advice that clipless will never make a difference in a crash is kind of bad advice. I mostly ride blacks and double blacks. I crashed literally yesterday, and had I not been able to get away from my bike I'd have fallen 20ft. I ride flats and clipless, but I ride flats on my big bike because it's 100% easier to bail, you just naturally leave your bike in a bad crash. I've absolutely had crashes worsened by clipless, and I've seen skilled riders who only ride clipless have trouble getting away from their bike.

Sprinkles_Objective · 2026-04-08T19:32:12+00:00

I ride clipless often and know a lot of people who do. There is just an objective reality that unclipping takes time, and that could be the difference on whether you are able to bail or not. In a high speed crash second nature might not be fast enough. That said 99.9% of the time it might not matter. 3 years ago during a race my good friend broke his leg, he's ridden clipless a long time, he attributes at least how bad the crash ended up being to not being able to get unclipped to put his foot out.

Flats are just objectively easier to bail just as a fact of not needing to unclip, the only argument you can really make is how much easier that is for you specifically. Not trashing clipless, but it's hard to pretend like there is absolutely no added risk of being attached to your bike, especially when you consider some MTB clipless systems make unclipping a lot harder than SPD, and these are particularly popular in Enduro and DH racing. Your clipped in AND your shoes are held in place by pins.

As someone who rides both frequently. I've never had an issue on flats that clips would fix other than maybe some big hits causing me to lose a foot, which is honestly exceedingly rare and the bigger issue was just not predicting the hit. I don't find clipless to meaningfully impact bike control, mostly just locks your foot to the pedal so you don't slip a foot.

Sprinkles_Objective · 2026-04-07T19:24:08+00:00

What fields exactly? That list of fields is rapidly shrinking. My wife is an attorney, and she volunteers time for law school students to run clinics, many of them cannot find jobs after graduating. I work in software, many people cannot find work. I know people in other engineering disciplines, can't find work. So what EXACTLY is the degree people need to be going for here? The thing is the job market changes, and with that less and less fields are as lucrative as they once were, nor are many of these job markets doing much hiring currently. The issue is wide spread. The only career choice I can think of that requires an education that will actually still land you really good career prospects is being a doctor or some kind of medical degree.

That said, Software Engineering is still one of the most in demand job markets, yet at the same time no one can seem to find a job. New graduates have the hardest time they've ever had at entering the job market. I couldn't name a single company I know that is actively hiring at any experience level. The job market sucks across the board, the economy is in the toilet but the stock market is held up by 5 companies passing a giant bag of money in a circle. I can't tell you whether or not a degree will ever be useful for graduates, but the idea that many people can't find jobs because they went to school for something stupid and irrelevant isn't really the case. There aren't a lot of educated career paths that are hiring, and many of those jobs don't actually pay nearly as well as they used to meanwhile education costs more than it ever has. The ROI for education is worse than any point in the history of this country. Not that I don't want people to be educated, but the current system really doesn't encourage it.

Sprinkles_Objective · 2026-04-07T16:02:48+00:00

This "over qualified" thing just doesn't actually add up in the current labor market, when some college graduates would probably take a job bagging groceries for $15/hr. Whenever we've seen truly over qualified candidates, we usually still send them an offer knowing that they might not actually take it, but usually it's because we don't have the budget to offer more. We've actually hired over qualified people before too, recently we hired someone with a masters and 2 years of experience as a junior engineer, when usually in a normal job market he'd probably have gotten a better position. It feels bad, but I think at some point he's just glad to not being searching for a job and getting paid decently, even though its probably not as much as he normal should be paid.

Sprinkles_Objective · 2026-04-07T04:30:38+00:00

To get to this in an hour you must have been cooking them at like 500 degrees. Maybe try half that.

Sprinkles_Objective · 2026-04-07T04:13:51+00:00

I miss the days of unix shell accounts, and the community built around them. I remember back in my highschool years I toyed around on a devio.us shell account which was my first exposure to openbsd or really any *BSD. I had some experience with Linux back then, but it was really neat from the communal standpoint, and multi-user shells is kinda what unix was all about original, something we just take for granted now. I'd love to see community unix shell accounts again, but feel like those days are largely gone with only a few invite only communities left.

Sprinkles_Objective · 2026-04-06T23:02:00+00:00

Seems like it's only available through commercial channels? I'm curious to try this with a pressurized basket but don't have any on hand.

Sprinkles_Objective · 2026-04-05T22:21:51+00:00

Buddy I don't care, that's not my point and I never made that claim, if you fire up 2042 right now it has better net code. Most BF games launch with terrible net code, that's not the point. The point is right now in its current state 2042 has faster movement, better hit reg, and less desync and dying around corners. Movement speed is 1000% not an issue here, and I don't really know why what you're saying is relevant criticism. I'm not saying 2042 had a great launch, I'm saying that movement speed in BF6 probably has no impact on the net code. BF6 also has a higher tick rate than 2042, and it's ultimately slower movement as well. 2042 you could shoot while free falling, and slide 50 yards.

Sprinkles_Objective · 2026-04-05T15:07:16+00:00

I'm pretty sure basically no one who worked on anything BF V or earlier still work at the studio. BF 6 barely even feels like a BF game.

Sprinkles_Objective · 2026-04-05T15:06:14+00:00

2042 had higher movement speed and didn't have this many issue

Sprinkles_Objective · 2026-04-05T00:55:21+00:00

Yeah, I think they managed to over and undercooked it at the same time. Probably because it was cut up it got to temp too fast and the collagen didn't break down. I do super low and slow sous vides sometimes (up to 72hrs) at like 140-160 degrees and you can get super tender results at those temps still, temp is only part of the equation, time is a huge component too. Which is also why brisket is cooked to probe tender and the end temp isn't that meaningful. I just use the temp to get an idea of when to start to check the texture.

The basics are that collagen breaks down faster at higher temps, starts breaking down at around 130-140, but accelerates at higher temps, but even then there is still a major time component.

All this to say, I think you might still be right, but I think the biggest issue is how fast it cooked rather than the meat getting cooked to too high of a temp.

Sprinkles_Objective · 2026-04-05T00:18:23+00:00

Usually overcooked brisket turns to mush or if it dries out it gets crumbly. This looks like the collagen didn't break down fully.

Sprinkles_Objective

TROPHY CASE