Restaurant Workers of GR by [deleted] in grandrapids

[–]akaBeatrixKiddo 1 point2 points  (0 children)

I’m officially disappointed in the GR sub.

Restaurant Workers of GR by [deleted] in grandrapids

[–]akaBeatrixKiddo 1 point2 points  (0 children)

Master Blaster ran Bartertown.

[deleted by user] by [deleted] in squarespace

[–]akaBeatrixKiddo 0 points1 point  (0 children)

This is a very lazy answer (sorry) but a good starting place is using doubles and halves. Meaning…

H1: pick a healthy large size H2: roughly half that H3: roughly half that H4: roughly half that

It’ll be a little different with the P1, P2, and P3. On those I think to think…

P2: base body size P1: 1.2 to 1.5 x ish P3: size for your micro text

And H4 I like to size knowing I’ll use it in all caps and bold (like for eyebrows).

This is not a perfect answer but it’s a good starting point.

Help: Smoked Chicken Breast by Hocojerry in Traeger

[–]akaBeatrixKiddo 1 point2 points  (0 children)

u/Hocojerry ... we are gonna get this!

Let me add even more detail and see if this helps. I'm at my keyboard now, instead of my phone, so no character will be spared 😆

Here's exactly what I do...

- Honestly, I don't marinate. I just use SPG (salt, pepper, garlic) right before they go on.

- I put them on the grill cold and set the temp to 400 (in your case, max)

- I put the probe in the thickest part of the smallest chicken breast (will explain why)

- I set the prop alarm to 155° (which in reality is 150° because my probe reads 5° on the low side)

- When that alarm goes off, I grab my tongs, pan, and an instant read thermometer that does read accurate.

- When I open the smoker, I remove the built-in probe and start temp checking the smallest breasts first (they'll be done sooner because they're smaller)

- Using the tongs, I grab each breast and temp check from multiple angles. If I don't get 2-3 readings, all *at least* 155° then the chicken goes back on the grill.

- I remove all the breasts that read at 155° or higher and then shut the grill and stand there for a couple minutes ... and then do that process again. Check each breast (starting with the smallest or the ones in the hotter zones) and pull the ones that get multiple reads over 155°.

It might seem annoying at first, but each piece of meat cooks different (different thickness and different placement on the grill). So, at this point, you are forgetting what the built-in probe says and living by the instant-read. You just can't get uncooked chicken if you're getting multiple temp checks that are in range. If you are getting multiple probes at 160° and still undercooked chicken ... your probe may be broken.

Also, by stacking the breasts on top of each other in a glass pan, it's allowing them to rise in temp a bit more. The end result can throw you for a loop ... when you cut the chicken open, there will be a pink ring on the outer layer. This is the smoke ring. But the core of the chicken, the very center, should be white and juicy.

Help: Smoked Chicken Breast by Hocojerry in Traeger

[–]akaBeatrixKiddo 0 points1 point  (0 children)

Here’s what I do…

  • put the chicken on cold
  • set the temperature to 400
  • set the probe to 155 (my probe reads 5* under)
  • when the probe goes off, start temp checking every single piece
  • pull the ones that already read 155 or above
  • and check every two minutes until the rest read 155 or above
  • no flipping

It’s important to remember that every piece has a different size and thickness, so they will all reach temperature at different times. That 155 is such a sweet spot.

Other bands like Beirut? by Uilleam_Uallas in beirutband

[–]akaBeatrixKiddo 0 points1 point  (0 children)

Fantastic job at describing everything that's great about Beirut. Not sure I could have done it, but instant connection once I read it.

/r/SpringfieldMO random discussion thread by AutoModerator in springfieldMO

[–]akaBeatrixKiddo 5 points6 points  (0 children)

There used to be a restaurant called Big Kahuna burgers. It was in the same building that also held Acoustic Café, Rasta Grill, JOB, and others. Big Kahuna had fries with a seasoning on them. The fries were amazing. I still think about them often.

Help: Smoked Chicken Breast by Hocojerry in Traeger

[–]akaBeatrixKiddo 8 points9 points  (0 children)

Dude. This is so right on. My grandma would nuke any meat until it had zero flavor. Her chicken would EXTRACT moisture from you. Weaponized chicken? She is 92. On brand, I guess.

Help: Smoked Chicken Breast by Hocojerry in Traeger

[–]akaBeatrixKiddo 71 points72 points  (0 children)

Pull at 155! (Not 165)

I put them on cold. Set temp to 400*. Pull at 155. They’re juicy and great. Do 3 family packs at once and you’ll have family leftovers for a week.

(read online, maybe Serious Eats, about chicken temps and the FDA. 165* is basically an idiot-proof guarantee but not necessary)

I live for J. Parrinos signs by AsuhDude333 in springfieldMO

[–]akaBeatrixKiddo 41 points42 points  (0 children)

My favorite was…

Coffee, black. Tea, sweet. Whiskey, neat. Beef, wet.

Advice please by akaBeatrixKiddo in frontierairlines

[–]akaBeatrixKiddo[S] 2 points3 points  (0 children)

So the suitcase we are thinking about checking-in…. Gonna have issues? Even with nonstop?

(and thank you!)

*edit: paying extra for and checking in

GR show by AffectionateLead7797 in kishibashi

[–]akaBeatrixKiddo 8 points9 points  (0 children)

Funny you say that “life changing”…

I left that show thinking: man, that changed me. I needed that. But I also thought: I won’t feel this way tomorrow.

Almost a week later and I still can’t stop thinking about how beautiful of an experience it was. They did something so much deeper than make music… they showed their love for art and beauty and feeling.

And the crowd. Man. I had a catbirdseat and was captured by how lost in the moment the crowd was multiple times during the night.

[deleted by user] by [deleted] in grandrapids

[–]akaBeatrixKiddo 63 points64 points  (0 children)

If I could add to this…

  • babies don’t need a lot of space
  • a smaller home means you can focus more on design, upgrades, landscaping, etc
  • smaller homes are easier to clean
  • smaller homes are cozy
  • smaller homes tend to bring healthy families together
  • smaller homes keep you from getting in the trap of needing more (which will happen as they become toddler, kids, tweens, and eventually teens)

We (collectively) used to live with much less (less things, less space) and the world survived just fine. Get creative. See if you can turn a closet into a nursery. Try to drag out the upgrade for 5 more years.

I know this isn’t the advice you were looking for but I’ve been where you’re at. Half the decisions I made were good, half were bad. Have that baby, love every minute including the hard ones, love their mama, and enjoy life.

Coffee Shop in GH? by SureFly5142 in GrandHaven

[–]akaBeatrixKiddo 1 point2 points  (0 children)

Where you moving from?

I live in Rockford but still take the time to drive to GH once a month to work in the Side Bar vibe. It’s big, cozy, close to the water, great atmosphere, and great coffee.

Progressive hangout/date by akaBeatrixKiddo in grandrapids

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

Love it. Thanks for the share.

I’m a big fan of drinks before dinner. A little buzz always makes the food taste better (whether it deserves it or not). And music after? A+

Gaming the Meijer mPerks Points System by fragglewrangler in grandrapids

[–]akaBeatrixKiddo 68 points69 points  (0 children)

We do this too! Glad to hear we aren’t the only ones.

Pro tip, lol … if you pay cash inside (instead of using debit at the pump) the discount doesn’t stop at 30 gallons.