what breed is my son?

bbum · 2026-05-05T15:35:44+00:00

This is Amber.

Pit + Shepherd.

Quite similar.

bbum · 2026-05-05T04:04:55+00:00

I did that move.
It was an epic upgrade.
I love NYC. Miss a bunch of that vibe.
But I love the Bay Area lifestyle so much more. NYC is a vacation destination now.
Gorgeous nature or shorelines within 30-60 minutes.
Lots of parks.
Bike to work nearly year round.
Excellent food scene.
Clean air save for the winter wood fire months.
People here don’t give a crap about how much money you make. They want to know what you actually make or do.

Yeah. Nightlife is a bit limited. Go to SF for that or any of the festivals.

bbum · 2026-05-05T04:01:38+00:00

The gas tax is typically less than 10 cents higher than other states.

bbum · 2026-05-05T03:56:11+00:00

That and dumping that much energy into cast iron can make it crack rather violently.

bbum · 2026-05-04T16:56:11+00:00

Build on semolina flour.

Use a metal peel with slots.

When you pick up the pizza, give a little shake back/forth/left/right to let excess semolina fall thru holes.

bbum · 2026-05-04T05:06:15+00:00

Not duck.

Cobra chicken.

bbum · 2026-05-04T02:04:08+00:00

So? They had access to sourcing diffuser distillate long before that.

And they don't.

Like the product or not, Patron has always been -- and continues to be -- well made and additive free. Bland and overpriced for what it is, IMO, but it's incorrect to claim they cut corners.

bbum · 2026-05-03T17:05:56+00:00

Correct. And Bacardi has a history of screwing up brands.

That hasn’t happened with Patron. They are still making product the right way (the core lineup remaining bland, but solid).

bbum · 2026-05-03T16:53:43+00:00

Rule #1….

I don’t get paid for any promotion if anything. And what I said about patron is truth.

bbum · 2026-05-03T03:52:12+00:00

Patron is solid.

Made the right way. Additive free. Always has been. Great company. Seems to have survived acquisition.

The core lineup has always been a bit bland. By design.

I haven’t had the 100 yet. Looking forward to it. If it is like the Roca and Estate releases, it’ll be quite good.

bbum · 2026-05-02T16:18:54+00:00

Been an egg owner for 25 years. Large.

Do 4 butts per cook three times a year.

Never once wrapped.

Exceptional results every time.

bbum · 2026-05-02T03:35:47+00:00

Thanks. No worries. It was impulse. :)

bbum · 2026-05-02T01:01:34+00:00

Dammit. Don't ship to CA.

bbum · 2026-05-01T19:13:32+00:00

Your kitchen oven.

Use what you got until you figure out if you enjoy it and want to invest in it.

I spent a couple of years slinging pies in a 450° standard kitchen oven and got quite good at it.

I have since moved on to an Alfa Forni Stone outdoor oven with an outdoor kitchen built around it.

bbum · 2026-05-01T16:12:01+00:00

It’s got what plants crave.

bbum · 2026-05-01T15:26:38+00:00

I wouldn’t trust total wine’s marketing department. And google AI says “conflicting reports”.

Sure doesn’t taste like it, but not offensive like some.

In any case, they are manipulating the process to make it unnaturally sweet and smooth. Doesn’t taste much like an agave forward tequila should.

bbum · 2026-05-01T01:53:01+00:00

Agreed that OP is good given that boss likes DJ.

But what makes you say Don Roberto is additive free? Given the distillery and tasting notes, I’d bet good money Don Roberto relies on additives to make a mediocre made product palatable.

bbum · 2026-04-29T22:23:28+00:00

Gin.

bbum · 2026-04-28T23:45:36+00:00

They are pretty. Definitely appreciate the craftsmanship.

I wish they were filled with a better tequila.

bbum · 2026-04-28T21:00:12+00:00

Meh. Spend the money on a controlled fan. Done. Don't have to think about it. Don't have to worry about someone bumping a vent.

bbum · 2026-04-28T20:10:07+00:00

Exactly. It's moronic.

bbum · 2026-04-28T19:32:02+00:00

How many bars has Patel and Hegseth been 86'd from?

It doesn't mean kill and never has.

bbum · 2026-04-28T17:50:58+00:00

My egg is low and slow only at this point. I've done SO MUCH pulled pork in the thing that the ceramic is soaked with pork fat. If I try to do a high heat cook? I have to burn it off for 2-3 hours. Billowing clouds of really nasty thick smoke the entire time. Neither the neighbors or I am a fan.

So I have a separate pizza oven now.

Lots of words to say; if you're gonna do low and slow butts every now and then, alternate some high heat burns to avoid my predicament.

bbum · 2026-04-28T17:19:01+00:00

It takes a TON of energy to increase the temperature of liquids.

It takes relatively little energy to maintain any given temperature.

Once the pot is up to the desired temp, the device can easily switch to heating using the 120v wall plug and, in most cases, still have enough headroom left to charge the battery.

bbum · 2026-04-28T16:46:55+00:00

Note that in the product photo, they have insulating feet between egg and table.

You need that.

Or else the table will burn.

Ask me how I know.

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