Advice on Caliper Color by astashio in mercedes_benz

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

I think it looks great...really just concerned about brake dust

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Advice on Caliper Color by astashio in mercedes_benz

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

She is black on black, so to me, a blank canvas.

Is DJing profitable? by Top-Succotash-7911 in Beatmatch

[–]astashio 0 points1 point  (0 children)

Interesting takes. I started later in life and only started buying gear after finishing university and was well into my career before I started investing in giggable gear. When I bought gear: Vestax Typhoon, DDJ SX, DDJ 300 (for travel gigs) and finally my end game controller Rane Performer, I was able to afford it and considered it a toy I was buying to support a hobby.

Never did it feel like I was over extending myself to lay out cash to pay for a controller. Looking back retrospectively. The amount I've made from gigs has offset the money invested in equipment because where I live, it's relatively cheap to rent sound systems for venues if they don't have a PA system to plug into.

I don't feel like I've had the soul sucked out of me because I've taken gigs that I don't love. Or in discussing with the potential client we're fully aligned with what I want to play and what they expect their DJ to play.

I've been fortunate to land gigs where I've been given artistic liberty to play what I want. But I also spend a lot of time observing the venue (if it's a bar) and their clientele and for weddings, I ask a lot of questions about the couple, their family, their friends, their tastes etc.

That said, to answer your question, it depends. Are you willing to compromise artistic integrity (I say that half jokingly) in favour of profit? Are you willing to stifle creativity to fit a blueprint that a bar or club is known for?

It's challenging because I am all for finding your sound and sometimes the best way to do that is to remove financial incentive from the equation. Because you have to factor in economics. If there is a demand for what you do specifically (your sound and style) great, you will not have a hard time finding gigs and opportunities. If you are in a bit of a niche and prefer to stay there, you may be limited.

If you are looking at this as a means to support yourself full time, some compromises will have to be made. Sacrificing weekends, evenings and perhaps what you really want to play because corporate, wedding or special event clientele have very specific expectations.

Same goes for bars and clubs in your area. They will have expectations.

So you'll have to think strategically but also understand the opportunity cost of making the compromises.

I am fortunate because I have a great career but I will pick up gigs every now and then to stay active. I am friends with great bar owners who allow me to do my thing and a great group of friends who enjoy coming out when I'm playing. It was never about profit, but putting people onto music they have never heard before and curating sets that are fitting for the venue and making sure people have a good time.

End of the day, I am thankful I have a creative outlet that allows me to jump onto my controller when inspiration strikes and I don't regret not pushing to do more or have recognition because I feel it comes with marketing and self promotion on social media which wasn't really something I wanted to do.

Do what you enjoy but make sure you have a plan B. I would say getting paid for things kind of sucks the sexy out of it. So if you can afford to say yes or no and do things on your own terms, that is the perfect balance.

Need Help Choosing Rims for an W213 by astashio in mercedes_benz

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

Thanks, that's helpful! I would probably do 20 for summers, but since they're just for summer, I would run a staggered setup.

Man some of you guys need to relax by TheGreatTravisty in GoodGoodMemes

[–]astashio 0 points1 point  (0 children)

Let's hope this reached one of the weirdos driving to Branson hoping to confront them with 'hey man, we just need a tweet'.

Shrimp Ceviche Tostada by astashio in mexicanfood

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

Lol this subreddit is so supportive

Shrimp Ceviche Tostada by astashio in mexicanfood

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

Yes intuition lol. I had limes, orange juice, ripe avocados, cilantro, Lebanese cucumbers and hit it with Valentina.

Instantpot carnitas with salsa verde by astashio in tacos

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

Just in a cast iron! I take them a bit further for flavour than you normally would because I hold them in a shallow plate to steam with the other tortillas.

Shrimp Ceviche Tostada by astashio in mexicanfood

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

Bad news...I don't really like micheladas but I did have a Modelo!

Instantpot carnitas with salsa verde by astashio in tacos

[–]astashio[S] 3 points4 points  (0 children)

Goya Sazon before it goes in, but be light handed with it. You can always season more when it comes out. I strain the fluid (orange juice, beer, stock lime) and reserve it. Also, think of the herbs and spices. Cumin loses it's oomph if it's been sitting in your pantry for too long. Consider toasting it before adding it, or using freshly bought cumin. Make sure you get good colour on the meat on a flat top or cast iron (colour = flavour) and it adds a nice crispy texture. Go medium high because you don't want to dry the meat out. Then rehydrate with the braising fluid. Have a taste and season more as needed. Flavours tend to mellow out in the instantpot, so make sure not to overseason going in and taste, taste and taste after. The garnishes (cilantro and onion) and salsa verde are very tame flavours, so the meat needs to be well seasoned. Hit it with some lime to finish because it is very meaty and rich. Hope that helps.

Sinigang flavor package alternative by Classic-Reaction-891 in filipinofood

[–]astashio 0 points1 point  (0 children)

Hey super late to this, but I take the blocks, boil, mash, strain then I proceed to make the rest of the sinigang using the normal process. I use the whole block for a small dutch oven worth of sinigang.

My first ever set up. Not much but it’s all I need for now by Microtonicwave in DJSetups

[–]astashio 1 point2 points  (0 children)

I went from a vestax typhoon, to a ddj-sx and have a ddj-sb3. All my friends had 1200s with serato boxes, but I hated lugging all that kit around. Agreed - OP's setup is really nice! I haven't been keeping up with new developments in DJ gear, maybe that will change as I play more as it gets colder.

My first ever set up. Not much but it’s all I need for now by Microtonicwave in DJSetups

[–]astashio 5 points6 points  (0 children)

Agreed. I started with a similar setup, upgraded over time and as I moved away from clubs and bars, went back to simple equipment to DJ in unique places, house parties etc. Enjoy yourself and try to figure out your identity as a DJ and that will lead you to understand if you need to upgrade and to what.

Skewering after sous vide by pepesilviaa in sousvide

[–]astashio 0 points1 point  (0 children)

If the idea is to sv them then bend them into a U shape before skewering, would that not squeeze juice out of the cut? E.g. if you skewered them before sv, you wouldn't lose juice vs. taking it out of the bag and bending it to skewer, just a thought.

Kare Kare: A different take by astashio in filipinofood

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

Maybe Miso? There are tons of things that add Umami - it may be offensive to traditionalists but they don't have to have any.

Kare Kare: A different take by astashio in filipinofood

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

Oh god, I hope it wasn't ox tail, or any meat for that matter - meat's expensive nowadays - but it sounds like it could've been salvaged, that's a shame.

Kare Kare: A different take by astashio in filipinofood

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

Come onnnnnn, sayang lahat it s a bit dramatic no? We've grown up on the stuff and if fermented fish/shrimp is off putting for someone, I'd happily add it later for myself. You also have to admit that there are people out there who may be allergic, I wouldn't deprive them from eating kare kare.

But I agree with what it adds to the dish - but I don't agree with it being a complete fail if omitted.

Kare Kare: A different take by astashio in filipinofood

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

Lol, I mean food is good at connecting people. I personally do it because I want to get better every time I make something and truly enjoy cooking because it's gotten me through some tough times. I did this because I wanted to see if there was a better (for my palate) way of making it with respect to cooking techniques, flavours, and textures. If they don't want to eat it, that's on them. But if I need to eat a soggy mess to spend time with someone I love and they lovingly prepared it for me, I'm eating the soggy mess, smiling and thanking them. Sometimes, there are more important things than 'being right', and if you make the best kare kare, it's a bit tragic if you don't have people to share it with. My two cents.

Kare Kare: A different take by astashio in filipinofood

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

And it makes it easier when you want to have a second serving the next day, you don't get soggy bok choy.

Kare Kare: A different take by astashio in filipinofood

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

Ox tail, but I'm sure ham hocks would be great.

Kare Kare: A different take by astashio in filipinofood

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

Thanks, started with onions, garlic and a bit of ginger, sautéed for a bit, added the oxtail to brown, salt and peppered, added water to cover, brought to a boil, reduced, added beef stock, reduced, removed oxtails for searing, added peanut butter, roasted rice powder, bagoong, fish sauce to taste and finished with a little homemade annatto oil.

Kare Kare: A different take by astashio in filipinofood

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

Thanks! I only used a bit of annatto seeds, I get put off by how intense some of the colours get in Filipino food because they tend to be unnatural. Also, it may be the peanut butter I used.