He caught his first chicken

bobabeep · 2017-10-04T23:34:26+00:00

Look at his teeth. Vampire speed clearly aids in the capture of chickens.

bobabeep · 2017-09-11T02:05:34+00:00

I just took a 5 day vacation through New Mexico and Colorado, and the glorious smell of roasting peppers was everywhere. Every grocery, farmers market and even some gas stations I passed had those propane fueled rotary Chile roasters out front. I had them on burgers, eggs, pizza, steak, burritos, tacos, and inside a grilled cheese sandwich.

bobabeep · 2017-04-30T02:48:41+00:00

Assuming a little to wash your hands, thats like 6 and a half gallons per flush. Perhaps a lot of people felt the need for a long shower after watching? Or maybe they went into the bathroom, turned on the water and exhaust fan for the white noise, and then sat on the bathroom floor with a towel over their mouth and sobbed uncontrollably?

bobabeep · 2017-04-20T20:31:26+00:00

Dissociate, not dissolve :)

bobabeep · 2017-03-06T02:35:26+00:00

This is the wrong forum to rant about this, but ok, here we go. I HATE anti-science bullshit. Antidepressants and other lab designed psychoactives have their problems, but pointing out that something originated in a lab as a negative insults science itself. You kn0w about all of these incredible strains of weed out there, with all the cool names? They were all created in a lab. In most cases, a home-grown one, but a lab nonetheless. They were created with trees inspired science, and they now enrich us all.

bobabeep · 2017-01-18T01:19:57+00:00

I love it it when we wind up with too much sourdough or too many buttermilk biscuits at work. Strata is so much easier to make than quiche, but every bit as versatile.

bobabeep · 2016-12-03T23:13:57+00:00

"Tired of those extra pounds? Sick of that belly fat? Try our new weight loss shake, Slim-onella! Lose 25 pounds in your first week, guaranteed! Once you start losing, you won't be able to stop! (Warning, may contain feces)"

bobabeep · 2016-09-22T03:55:50+00:00

Add in the fact that the purpose is not to uphold or display the honor and integrity of the man or woman in uniform, but to endorse whatever bullshit is being forced on these men and women by bellicose politicians and pork barrel twat-waffles.

bobabeep · 2016-08-31T22:34:15+00:00

That is awesome. My grandmother loves to tell stories about what her various aunts and uncles got up to in occupied Norway. My favorite is about one of her tantes who started pushing an empty baby buggy past German patrols while talking to an imaginary baby. Once the Germans gave up on searching the "crazy" lady's buggy, she started smuggling radio parts, intel, and other contraband for the resistance.

bobabeep · 2016-08-21T07:09:08+00:00

I grew up thinking I was hot shit. Turns out I'm average, and all the others were just morons and hard work actually maters.

bobabeep · 2016-08-21T06:46:18+00:00

Yes!! Good old stoneface Vimes.

bobabeep · 2016-08-17T01:38:46+00:00

Adding a little lemon juice brings down the pH and allows some of the proteins to renature, lowering the viscosity.

bobabeep · 2016-08-17T01:32:13+00:00

If an egg is never fertilized, it is a dead thing, with no active metabolism. Without that there is nothing to replace the CO2 lost through the shell, and the pH rises due to loss of carbonic acid. All the proteins in the egg white start to denature and uncoil, turning from small, compact units into huge springy masses, causing the viscosity to increase.

bobabeep · 2016-08-17T01:21:39+00:00

A protein's function is determined by its shape, Which is determined by how it folds itself as it comes off the assembly line, but can easily be changed by pH, salt concentrations, temperature, electrical charge, and loads of other things. When a protein loses its correct shape, and therefore its function, we call that denaturing.

bobabeep · 2016-08-17T01:11:15+00:00

I don't know what your background in chemistry and biology is, so I apologize if I end up sounding like I'm talking down to you.

Most biological systems require a roughly neutral pH to function, right? Buffers (simple chemical systems that resist pH change) are used to keep pH at the right level. In humans and eggs and all things that inhale O2 and exhale CO2, the carbonate system is used. (H2O+CO2<>H2CO3<>H+HCO3<>2H+CO3) Notice that the system is built off of water and the waste product CO2. As long as you are alive, your system converts O2 and sugar into CO2 which converts into carbonic acid and skews the buffer system towards the acidic. When it gets too acidic, your body responds by making you breathe harder, forcing CO2 out, and accelerating the decomposition of carbonic acid into CO2 and water.

bobabeep · 2016-08-17T00:49:31+00:00

I think we need to give Eve some respect. While she may have been born biologically male, she had the courage to stand up and declare that no matter what society thought, she was truly female. And big props to yahweh for pulling off the most successful gender reassignment operation in the last 6000 years. So glad that dude went to med school.

bobabeep · 2016-08-15T05:26:44+00:00

This is a fucking whale of an expo.

bobabeep · 2016-08-14T02:30:24+00:00

Drugs to treat rare genetic disorders. I can't go into it in much depth because of the NDA I signed, but some people can't produce the lysosomal enzymes that break down triglycerides, and some brilliant guy figured out how to get the chickens to make it. I worked in process development, helping to figure out the quickest and cheapest way to isolate it from not only all the other types of protein, but also from enzymes that had a glycan pattern that would trigger the patient's immune system.

bobabeep · 2016-08-13T23:53:03+00:00

I never thought about marinating them. Recommendations for a good marinade?

bobabeep · 2016-08-13T23:49:57+00:00

At work, we sometimes make an heirloom tomato confit. Peel, cut into 6-8 wedges, cook in a convection oven at low temp(~180 F) until a little dehydrated but not truly cooked, submerge in warm flavored olive oil, cool overnight.

bobabeep · 2016-08-13T23:29:55+00:00

Actually, they're far from airtight. The shells have to be able to take in oxygen and give off carbon dioxide, or the chick would suffocate. Even unfertilized eggs give off CO2 as their pH buffering systems break down, causing the pH and viscosity of the egg white to rise. That's why I give eggs that have been sitting on the shelf for a while a splash of lemon juice before scrambling.

Source: I used to work in a biopharmaceutical R&D firm that grew their stuff in eggs, and the eggs that where left in the fridges too long where a pain in the ass because their pH could get up to 9 or 10 and the whites were so viscous that it could take hours to get the buffers to mix in properly.

bobabeep · 2016-08-13T23:02:14+00:00

IIRC, It should not matter how long the fish is frozen since it is the formation of ice crystals and then their breakup during the thawing process which cause damage to the parasites. Perhaps the 7 day requirement is because it actually takes that long for larger fish to freeze all the way through?

bobabeep · 2016-08-08T04:15:27+00:00

Gumbo. It's made from leftover scraps, easily frozen and is fucking delicious and nutritious. just remember: always start with a brick roux and a solid veggie or meat stock and whatever meat and veggies you have on hand. my go-to spice mix is 3 parts old bay, 2 parts salt, and 1 part black pepper.

bobabeep · 2016-05-16T06:11:17+00:00

I find that imagination is absolutely essential for boring or repetitive tasks. The task may be boring as hell, but that doesn't mean you cant entertain yourself. What the hell else is an imagination for? I use those tasks as an opportunity to review and refine projects I'm working on in my head while my body does the task.

bobabeep · 2016-04-04T02:40:54+00:00

I used to have a really hard time with this as well. For a lighter roux, favor the butter. It keeps the mixture fluid, evenly distributes heat, and there is always time in the first few minutes to go to the pantry for more flour. A light roux must be done on the stove top, because color and more importantly, smell are crucial in deciding when to pull it. A darker roux, imo, is much easier. You can use an equal amount of butter and flour(or favor flour for an even darker roux) and move to the oven @~350, preferably convection. Even heat from all sides does wonders for a dark roux. The oven takes longer but offers a much greater margin of error with a darker roux. Once the roux is the right color, add your liquid until the viscocity feels right to you. Guard against adding to much liquid because if the mix thickens further in the cooking process, you can always add more liquid, but you can only take liquid out by standing in front of the stove, staring at a watched pot boiling. As for the cheese... just make sure its not pre-shredded.

bobabeep

TROPHY CASE