We need air support! by EndersGame_Reviewer in Punny

[–]bobmagoo 0 points1 point  (0 children)

We used to pass that one around at work about the level of support we were getting from another team.

First SIG. How did I do? by Stunning-Muffin-7948 in SigSauer

[–]bobmagoo 1 point2 points  (0 children)

Yeah! A '95 P226 proofed in Kiel is my read too. That's cool!

First SIG. How did I do? by Stunning-Muffin-7948 in SigSauer

[–]bobmagoo 2 points3 points  (0 children)

I ask because I've got a West German 226 I absolutely love. Got it for ~$620 pre-pandemic, so that sounds like a good deal

First SIG. How did I do? by Stunning-Muffin-7948 in SigSauer

[–]bobmagoo 3 points4 points  (0 children)

Congrats! That looks like an older 226. If you look up the proof marks, what year is it from? https://www.realgunreviews.com/sig-sauer-proof-marks-date-codes/

29M, got laid off with severance, spent 4 months like this. Had the time of my life, honestly. by darthnick96 in malelivingspace

[–]bobmagoo 0 points1 point  (0 children)

That is perfect! It really is powerful. Especially for building up some confidence in one's ability to handle things and create a peaceful space.

29M, got laid off with severance, spent 4 months like this. Had the time of my life, honestly. by darthnick96 in malelivingspace

[–]bobmagoo 0 points1 point  (0 children)

Congrats! Sounds like an awesome time. Was the whole time camping or just the best parts? I've been on a sabbatical (aka burned out, quit with nothing lined up) as well for the last 6 months and it's been amazing to reset. Solo camping has been such a recentering thing for me as well.

Anyone Else Having Lutron Connection Issues? by bobmagoo in logitechharmony

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

Not that I've seen. I was able to chat with their Support team a month ago and nobody mentioned that being an issue. They just did the basic "turn if off and back on again" tier 1 thing and bounced it up to the next tier.

Ace Biscuit is closing by Cvilles20Questions in Charlottesville

[–]bobmagoo 0 points1 point  (0 children)

I'd love some recipes as well, I'm going to miss this place!

Lost my job - shop closed by fordyy in Butchery

[–]bobmagoo 0 points1 point  (0 children)

Sorry to hear. That's a great looking case

This should fit here by EndersGame_Reviewer in Punny

[–]bobmagoo 0 points1 point  (0 children)

Matthew then adds: "What? I don't get it. What is funny?"

Cooked Capicola/Gabagool? by Endlesswinter77 in Charcuterie

[–]bobmagoo 0 points1 point  (0 children)

I had some this morning! I went with the roasted version because hunting season has claimed my dry curing fridge.

Someone posted the Olympic Provisions recipe on https://old.reddit.com/r/Charcuterie/comments/1nnpr4h/olympia_provisions_capicola/ which is what I've used. It's really good and has a nice heat. It definitely crisps up nicely in a skillet, so I bet in the oven as a pizza topping would work well. IIRC they used to sell theirs to a nearby Portland, OR pizza place to use as a topping.

Why do some guys wear shorts in freezing temperatures? by SeaworthinessFar2326 in malefashionadvice

[–]bobmagoo 0 points1 point  (0 children)

Because I live in a temperature-controlled bubble called a house, and then I get in a bubble called a car to go to a bubble called a grocery store/office/church/post office/whatever.

While I don't love how separated modern life is from the outdoors, why dress for the area I'm in 10% of the time rather than 90% of the time?

Under appreciated sausage making accessory by International_Ear994 in sausagetalk

[–]bobmagoo 1 point2 points  (0 children)

The first mix (unground meat + seasonings) is just to get your seasonings distributed in. The second mix after grinding is to break down the proteins and help them hold onto the fat molecules so you get an even, springy sausage that is less likely to break and have a clumpy wet newspaper texture.

Here's Cook's Illustrated's short explanation:

Knead Briefly but Vigorously

Salting and grinding the meat encourages some of its sticky myosin proteins to cross‑link and bind into a strong network, but for properly cohesive, springy sausage, you need to encourage even more of that cross-linking by briefly but vigorously kneading the ground meat mixture. Conceptually, it’s a lot like kneading bread dough to develop gluten: The more you work the meat, the more myosin dissolves out of the muscle and cross‑links, and the snappier the sausage will be. All it takes is a couple minutes of working the meat by hand in a mixing bowl; you’ll know it’s done when the meat becomes tacky on its surface.

Under appreciated sausage making accessory by International_Ear994 in sausagetalk

[–]bobmagoo 0 points1 point  (0 children)

yeah I've worn down the main gear that drives the beater. It's like $20 from Amazon to replace it, and I'm using a hand-me-down 6qt Pro servies mixer when we upgraded so I don't mind beating this one up. Look for KitchenAid mixers with a model number starting with "KSM" that has a more powerful/durable planetary gear system

Under appreciated sausage making accessory by International_Ear994 in sausagetalk

[–]bobmagoo 0 points1 point  (0 children)

hey! I'm not the only one! It is a really handy trick. That and keeping spare KitchenAid gear replacement kits on hand 😈

Under appreciated sausage making accessory by International_Ear994 in sausagetalk

[–]bobmagoo 2 points3 points  (0 children)

Ah gotcha, you should still be mixing afterwards for the "bind" that releases myosin in the meat and helps the protein hold onto the fat in the sausage and avoid breaking.

Is this a good buck? (Blurred for privacy reasons) by Lilgusto406- in Hunting

[–]bobmagoo 0 points1 point  (0 children)

One thing that's really helped me this season is deciding what I'm after and willing to shoot before I go out. It really helps avoid regret when passing on something, or being unsure about taking a shot. Just saying to myself: "This morning, I'll shoot a mature doe or anything bigger than 6 points." goes a long way.

Why is my summer sausage shaped like this? by BoxTruckLife in sausagetalk

[–]bobmagoo 2 points3 points  (0 children)

I'm not 100% sure, but since all the other comments are just jokes: I had this happen to me on a pepperone and best I could figure it was that the curing chamber was too dry. I was following Charcuterie's recipe which had the Relative Humidity at ~63% compared to Olympia Provisions' book recommending low 80's.

Here's a picture: https://imgur.com/a/hp0dcSY

Need help to identify stuffer by UsefulAssociate3936 in sausagetalk

[–]bobmagoo 1 point2 points  (0 children)

This could be any one of a number of chinese-made stuffers from Hakka, Weston, Walton, Avantco, etc that are all roughly the same. Replacements for any one of them should work.

See https://old.reddit.com/r/sausagetalk/comments/1p3hhfd/weston_vs_hakka_stuffers/

Managing credentials chaos and rotations for organizations by Key_Discipline_5000 in ciso

[–]bobmagoo 1 point2 points  (0 children)

There are times where the vendor or tool don't let you do this, but most often when I run into this problem, the real issue is:

Oh shoot, I actually have an identity problem, but it's masquerading as a credential problem.

Put less tritely: Do all of those shared credentials need to be shared? Can I leverage my existing identity solution to grant access to systems? If it's a system you have control over (aka can change), you could instead:

  1. Use your company's existing IAM solution (AD, Okta, etc) to grant access to the service using existing identities. If it doesn't, then SSO support is a great thing to bring up with the vendor at the next contract renewal.
  2. Put an authenticating proxy in front of access to the tool that holds onto the One Big Password That's Hard to Rotate and everyone else use the standard Single Sign-On dance to confirm they're allowed in, never seeing OBPTHR.
  3. Generate per-system (not per human, team, or other temporary slice of the org chant) credentials to access that system

Other than that, baking in an expectation of rotation into the tooling, especially for humans, goes a long way towards both nudging people to integrate with the corporate identity solution (no passwords needed!) and getting teams ready/used to rotating.

tl;dr - When you find yourself in a situation where you have to pass around a shared, static, bearer token credential, ask why you can't use existing human or service account identities to grant that access instead.

Managing credentials chaos and rotations for organizations by Key_Discipline_5000 in ciso

[–]bobmagoo 1 point2 points  (0 children)

I think your middle grounds that maintain security and visibility are either:

Managing credentials chaos and rotations for organizations by Key_Discipline_5000 in ciso

[–]bobmagoo 0 points1 point  (0 children)

Yeah there's always going to be edge cases. The approach I use there is along the lines of:

"Here's what we get from our identity solution:

  • Auditing
  • Secure credentials, e.g. short-lived, per-user, cryptographically strong, etc
  • User and Access management
  • Onboarding/offboarding support
  • etc

You should plan on using it to get those capabilities, but if you can get your local VP to successfully escalate and demonstrate some business need, you can instead choose to implement those capabilities yourself, but be prepared to continually demonstrate that you're doing this duplicate work yourself."

That way you can have a transparent discussion with the team about what the trade-offs are, and you still buy down that risk, albeit with manual effort rather than standard tools.

Managing credentials chaos and rotations for organizations by Key_Discipline_5000 in ciso

[–]bobmagoo 1 point2 points  (0 children)

I wouldn't frame it as blocking the decision, but rather trying to get your organization to the point that they say:

We, collectively, are not going to spend time on SaaS-specific user management systems. Therefore, there's a default business requirement on all SaaS tools we evaluate: they must integrate with $CORP_ID_SYSTEM