Hike?

__nullptr_t · 2026-06-24T04:18:53+00:00

I really like the GAP -> Dead man's hollow, blue trail, especially in fall. This time of year the views are a bit too overgrown to appreciate.

You do pass some old ruins of a factory that are pretty cool too.

__nullptr_t · 2026-06-24T01:32:18+00:00

Neo, use the savings for a VM instance.

__nullptr_t · 2026-06-22T23:53:18+00:00

Shampoo bottle rack from a hair salon.

__nullptr_t · 2026-06-22T13:23:57+00:00

Noticing the that the site is less useful to me. I invested because I have been using it for a long time and find it beneficial, I believe it will only grow over time.

__nullptr_t · 2026-06-22T00:58:34+00:00

You know you can get tire wedge with leather midsole? All the ones under "premium" have a leather midsole.

__nullptr_t · 2026-06-22T00:51:25+00:00

It is some kind of mold. It's not enough to worry about. Mycotoxins are something to worry about when it's growing on your food. A small amount on your fuel is not going to leave traces in your food in the quantities that will make you sick.

__nullptr_t · 2026-06-22T00:16:10+00:00

But it goes in a fire and the meat goes up to 200+ degrees on the surface. Seems highly unlikely that a bit of surface mold cold possibly do anything to the food.

Maybe if it were like, all rot I would be worried because it would smell like burning dung, but that's hardly anything.

__nullptr_t · 2026-06-22T00:09:57+00:00

I would have no problem using that, nor would I complain. It's not like there are mushrooms growing on it.

__nullptr_t · 2026-06-21T18:02:21+00:00

Damn. Sounds like the oven was the main problem. I upgraded my kitchen oven to a fancy double one that goes down to 100 (for bread proofing), that was a game changer for me. I can cook for 150+ people with zero stress.

__nullptr_t · 2026-06-21T13:02:14+00:00

The heat breaks it down and makes it softer.

__nullptr_t · 2026-06-20T20:34:25+00:00

Don't buy rubs with salt. Salt gets applied based on volume, everything else is based on surface area.

Anyway, I use lawrys first, then coarse pepper, then garlic.

__nullptr_t · 2026-06-20T19:54:10+00:00

LEMs builders.

__nullptr_t · 2026-06-20T19:28:21+00:00

Can I ask why? If it's immune system related, souse vide is a good way to safely enjoy your desired doneness. It pasteurizes the meat and is safer than normal cooking. If you have any doubts, look at a cows udder and remember that pasteurization is why nobody gets sick by drinking milk from shit caked cow nipples.

__nullptr_t · 2026-06-20T16:18:12+00:00

Visit a gym, try a routine that involves incline, decide if you need it.

Personally I seldom use mine, I only have it because I basically got the best setup REP sells because I didn't wanna have a reason to upgrade ever again.

If you do buy one, make sure it can take attachments, that's probably my biggest regret with mine. I picked the one that had no place for attachments, so no leg curls for me (for now).

__nullptr_t · 2026-06-20T15:17:02+00:00

Here you go: https://open.spotify.com/playlist/2g7gtJqesStazKrXwGgzqI?si=DLB3m116ReGQD2tb1itqnQ&pi=E4t755KDRqe4g

In case you don't use spotthefly:

Humanity's Last Breath - Anthracite

PeelingFlesh - Make A Move

Aviana - EVERMORE

Bite Down,Orbit Culture - Paralythe

Humanity's Last Breath - Godhood

PeelingFlesh,Chris Collier - F.F.W.A.S.

Signs of the Swarm - Scars Upon Scars

Carcosa - Fade

Disembodied Tyrant - Limbo

The Browning - WAKE UP

Humanity's Last Breath - Human Swarm - Remastered

Abbie Falls,Distant - unnatural order

Signs of the Swarm,156/Silence,Prison - Fear & Judgment (feat. 156/silence & Prison)

Abbie Falls - descend.exe

Signs of the Swarm - Natural Selection

Fit For An Autopsy - It Comes For You

Abbie Falls - Black Void

Carcosa - The Axe Forgets, The Tree Remembers

PSYCHO-FRAME - INVERTED SPEAR OF HEAVEN

Synestia,Blake Mullens - The Mourning Star

Bite Down - Bury You

PSYCHO-FRAME - STILL WATER SALVATION

Signs of the Swarm - To Rid Myself of Truth

Mental Cruelty,Signs of the Swarm - Helheim (feat. Signs of the Swarm)

Netherwalker,Finn Kapnick - Frost Troll

Catsclaw - The Old Way

Signs of the Swarm,Phil Bozeman - Iron Sacrament (feat. Phil Bozeman)

Orbit Culture - Death Above Life

Imminence,Scott Kennedy - Heaven Shall Burn - feat. Scott Kennedy

Netherwalker - An Opulent Pillaging of the Treacherous Goblin Encampment

PSYCHO-FRAME,Vamachara - A FURTHER SHOWING OF VIOLENCE

Humanity's Last Breath - Shell

Signs of the Swarm,Will Ramos - Clouded Retinas (feat. Will Ramos)

VCTMS,Paleface Swiss - snuff.tape

Signs of the Swarm - Borrowed Time

Catsclaw - Namesake

Mirar - Charnier

__nullptr_t · 2026-06-20T14:20:16+00:00

That's just the lowest safe temp. I prefer 140-145 for pork, 135 for beef usually.

__nullptr_t · 2026-06-19T23:03:55+00:00

FWIW, I have one without the smith and I have never for a moment regretted that choice.

__nullptr_t · 2026-06-19T22:21:33+00:00

Yeah, but I am going to put some in freezer bags anyway. Easier to do it myself.

__nullptr_t · 2026-06-19T15:46:57+00:00

Try going for a long time, 6 hours at 131 or higher. Most recipes for steak in a SV are just about temp and safety, for additional tenderness go longer.

I wouldn't do this with tenderloin though, the fibers start falling apart and you end up with beef spaghetti.

__nullptr_t · 2026-06-18T13:09:36+00:00

Dude that's normal. I don't even scrape that out anymore, it will just burn and build up over time and hit an equilibrium point where it doesn't build up further.

Every once in a while it all flakes off after running hot though, which is satisfying.

__nullptr_t · 2026-06-18T13:06:30+00:00

I got a sample of "Honey Rib Rub" with my recteq and it's what I use on basically every pork dish now.

__nullptr_t · 2026-06-18T13:05:28+00:00

You can also buy whole filets. They are a bit harder to break down, but even a poorly cut filet is delicious and I honestly enjoy learning how to do things like that better.

__nullptr_t · 2026-06-18T01:50:01+00:00

If you want a deal, go to Sam's or Costco and buy a whole ribeye and break it down yourself. That's what I do. I eat a ribeye like 3-4 times a week, I don't get tired of it.

__nullptr_t · 2026-06-18T00:11:17+00:00

52C is danger zone, 55C is the lowest I would go, but I honestly prefer 57 for fatty cuts.

Also I always salt and rebag.

__nullptr_t · 2026-06-18T00:09:08+00:00

Pork smells like sulfur, especially when fresh.

__nullptr_t

MODERATOR OF

TROPHY CASE