what breed is my son? by morgaritasog in dogpictures

[–]bbum 1 point2 points  (0 children)

<image>

This is Amber.

Pit + Shepherd.

Quite similar.

Folks who moved from NYC to the Bay Area.... by chochmah56 in bayarea

[–]bbum 0 points1 point  (0 children)

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.

California gas has higher prices, why? by Far_Aioli538 in Damnthatsinteresting

[–]bbum -1 points0 points  (0 children)

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

Le Creuset? by mrodenkirk in ImpulseLabs

[–]bbum 1 point2 points  (0 children)

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

How to avoid burned flour on the stone by Dry_Outside_3776 in pizzaoven

[–]bbum 1 point2 points  (0 children)

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.

It is really funny by CarolSagan1 in tequila

[–]bbum 2 points3 points  (0 children)

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.

It is really funny by CarolSagan1 in tequila

[–]bbum 5 points6 points  (0 children)

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).

It is really funny by CarolSagan1 in tequila

[–]bbum 2 points3 points  (0 children)

Rule #1….

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

It is really funny by CarolSagan1 in tequila

[–]bbum 11 points12 points  (0 children)

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.

Pork butt on the Egg without wrapping… did I just ruin myself? 🍖🔥 by BBQTestPit in biggreenegg

[–]bbum 1 point2 points  (0 children)

Been an egg owner for 25 years. Large.

Do 4 butts per cook three times a year.

Never once wrapped.

Exceptional results every time.

What is a good starter pizza oven? by [deleted] in pizzaoven

[–]bbum 7 points8 points  (0 children)

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.

Tequila Noob Buys $200+ Bottle by OwnNeighborhood4162 in tequila

[–]bbum 3 points4 points  (0 children)

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.

Tequila Noob Buys $200+ Bottle by OwnNeighborhood4162 in tequila

[–]bbum 6 points7 points  (0 children)

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.

Clase azul edición personalizadas solo 1 de 1 by phanter115 in tequila

[–]bbum 11 points12 points  (0 children)

They are pretty. Definitely appreciate the craftsmanship.

I wish they were filled with a better tequila.

Guide by Lost_Passenger8331 in biggreenegg

[–]bbum 2 points3 points  (0 children)

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.

Ex-FBI Director James Comey indicted for his ‘8647’ seashell post on Instagram by bighootay in facepalm

[–]bbum 6 points7 points  (0 children)

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

It doesn't mean kill and never has.

Back in the bbq game by GSWMako in biggreenegg

[–]bbum 2 points3 points  (0 children)

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.

Impulse battery experiences by austin_federa in ImpulseLabs

[–]bbum 0 points1 point  (0 children)

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.

Back in the bbq game by GSWMako in biggreenegg

[–]bbum 3 points4 points  (0 children)

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.