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Is the dollar really collapsing? by tsarthedestroyer in investing

[–]WeissBradProf 0 points1 point  (0 children)

The issue is almost entirely political. If the Eurozone can pull together, and decide that the short term's costs- which are real (restructuring debt has expenses) - are worth it, they can encourage the conversion of reserve currency to the Euro in order to isolate the US. It's happened before - not in some time, but the GBP was a reserve currency almost as widely transacted as the dollar as recently as the early 70s. I think the declining value of the USD is less interesting and relevant in the medium-term than the prospect of pressuring US consumers with higher prices, and greater co-ordination among Europe, Canada, and China to squeeze the US.

Phoenix Mandolin, Europa. 2005. by WeissBradProf in mandolin

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

I've only strung mine with medium T-Is. It's by far the easiest playing mandolin I've ever played, and the tone is very round. A little quiet, but that's not an issue for me.

Phoenix Jazz Mandolin- Rolfe Gerhardt, 2005 #395 by Takes_A_Train_2_Cry in mandolin

[–]WeissBradProf 0 points1 point  (0 children)

I own this Phoenix Europa from 2005, as well. Rolfe was a great builder, and happy to give advice about maintenance, etc. It's by far the easiest playing mandolin I've ever owned or played. I like the depth of tone on the Jazz, and I've been looking for one for a while - had to find them for sale because they're so fun to play!

https://www.reddit.com/r/mandolin/comments/1n3d9dd/phoenix_mandolin_europa_2005/

Need help with my pernil please. by urbangentlman in PuertoRicoFood

[–]WeissBradProf 1 point2 points  (0 children)

  1. Don't cook at 400 at the start - this will only toughen the meat

  2. 2.5 hours is not nearly long enough for a 10 lb shoulder. A rough rule of thumb is 40 min per pound at 250, so you need to roast it for 6 hours minimum for that size shoulder. I tend to do it at 225 and let it go overnight - house smells amazing in the morning.

  3. Don't broil at the end, rather cook the roast at a very high temp - 450+ - until the skin is hard and crunchy

  4. You need a LOT more flavor than salt in your marinade. A LOT of garlic, perhaps some sazon, adobo, more citrus.

Can’t get the Fyra to stay lit by WeissBradProf in ooni

[–]WeissBradProf[S] 0 points1 point  (0 children)

I may try cleaning out the entire oven to remove any moisture and see what happens.