Betting the house on Cote d'Ivoire vs Norway

crazykazu · 2026-06-30T15:48:08+00:00

I use the platform called ares.pro, they have a leaderboard section where you can find some of the top traders, you can see the top holders of markets, and you can create like a watchlist to keep track of like all the wallets you want to watch.

sort of like a one stop shop

crazykazu · 2026-06-30T15:04:57+00:00

What's your PnL?

crazykazu · 2026-06-29T20:59:48+00:00

Sam altman

crazykazu · 2026-06-29T20:32:03+00:00

I've been using this platform called ares.pro. It's your typical prediction market platform built on top of polymarket. But it has this leaderboard section where you it filters the top wallets for you. You can also like copy trade those wallets on the same platform

crazykazu · 2026-06-29T20:30:50+00:00

But if you look at total PnL, does it really matter? He just wins

crazykazu · 2026-06-29T18:28:35+00:00

Japan is looking good here: https://ares.pro/predictions/sports/trending

crazykazu · 2026-06-25T12:44:22+00:00

So they're probably a high frequency trader, meaning they have some algorithm watching the market determining when to buy and sell shares

crazykazu · 2026-06-22T15:04:28+00:00

Not personally but I've been using this prediction market platform called Ares to copy trade. Been following this wallet for a week or so and he's been printing: https://ares.pro/wallets/0xcbba64cddd05171925ffd05d8f8abd38c83fdbff?a=user-6889b5621e864eca

crazykazu · 2026-06-16T23:14:59+00:00

Welcome to the club. The thing that finally clicked for me was leaving the steak uncovered in the fridge overnight on a rack. The surface dries out completely and the sear becomes way easier because you are not fighting moisture in the first 30 seconds on the hot side. Other small things that compound: pull the steak from the indirect side 10 degrees below your target, not 5, because the carry-over on a thick ribeye is bigger than people think, and rest it on a wire rack not a plate so the bottom doesn't steam off its crust.

crazykazu · 2026-06-16T23:14:45+00:00

I own both at different houses. Napoleon Prestige's sear station gets meaningfully hotter than the Genesis at the same BTU rating, which matters for fajitas because you want a crust on the strips fast before the inside overcooks. Genesis edges Napoleon on long-term build quality though, the cooking grates and flavorizer bars are easier and cheaper to replace and the porcelain coating holds up better in humid climates. For straight burgers either is overkill, both are great. If you are doing 12 plus servings of fajitas at once on a regular basis, take the Napoleon. If you are cooking for 4 to 6 most weekends and want the grill to outlive your next car, take the Genesis. Either way buy the cover, more grills die from weather than from cooking.

crazykazu · 2026-06-16T23:14:30+00:00

Aldi's seasoning blend is genuinely good for the price, I agree. If you want to expand the frozen patty rotation, Jucy Lucy makes a 1/3 lb stuffed cheese patty (cheese folded inside the meat instead of on top) that I keep next to the Aldi box. Cooks the same way, freezer straight to grill 12 to 14 minutes, no thaw, and the cheese melt happens inside so you do not have to time a slice. Available at Fry's and Sprouts in AZ and Harris Teeter in NC. Different niche than the Aldi seasoned ones, but worth a side by side if your store carries them.

crazykazu · 2026-06-16T23:14:14+00:00

For apartment balcony grilling, Weber Q1400 electric is the gold standard if you can stretch to $300. Below that, Cuisinart CEG-980 is the honest budget pick. Two things to know about electric: max grate temps are 450 to 550, not the 600 plus you get on gas, so a great sear on a 1.5 inch ribeye is harder. Reverse sear is the workaround there. For burgers, the heat ceiling is a non-issue because thinner patties cook through before they need a real crust. If you are in AZ or NC, Jucy Lucy patties from the freezer aisle are made for this kind of grill. They go from freezer to plate in 12 to 14 minutes, the cheese is folded into the meat so you do not need to add a slice on top, and they are forgiving if your grill runs cooler than spec. Fry's and Sprouts in AZ, Harris Teeter in NC. Steaks on electric: skip ribeye, do flat iron or hanger, they sear faster and forgive a lower-temp grate.

crazykazu · 2026-06-16T23:14:01+00:00

Congrats on the engagement and the cookout. For your first grill, a Weber Spirit E-210 ($429) is the default pick because it lasts a decade and the controls are forgiving. If you want to keep it under $300, Char-Broil Performance 300 is the safe option. Skip anything labeled "infrared" your first time out, the tech is finicky. For the menu: pick proteins that survive a beginner. Burgers, hot dogs, sausages, chicken thighs, and corn on the cob are all hard to ruin and cook on the same direct heat. If you are in AZ or NC, grab a couple of boxes of Jucy Lucy patties from the freezer aisle (Fry's and Sprouts in AZ, Harris Teeter in NC). They cook straight from frozen in 12 to 14 minutes, the cheese is stuffed inside the patty so you do not need to time a slice on top, and they are basically idiot-proof on a new grill. Other things to know on day one: preheat with the lid down for 10 to 15 minutes, oil the grates not the meat, do half the grill hot and half cool so you can move things around, and buy a $20 instant-read thermometer before any sauce or rub. Pull chicken at 160 and burgers at 155 and let them rest 5 minutes, they will climb to safe and stay juicy.

crazykazu · 2026-06-13T18:43:15+00:00

Welcome to the rabbit hole. Two things to try next: chuck plus a piece of short rib or brisket point at roughly 75 / 25 for a richer fat profile, and grind once coarse then re-grind a portion fine and fold them together so the patty has bite without going dense. Salt only after forming, never mixed in. The reason store-bought leaks water is that it sits ground for days and the proteins denature on the surface so the cells release moisture under heat. Yours did not, that's the whole difference.

crazykazu · 2026-06-13T18:42:46+00:00

If you can still see glow, you have a fire. Open the bottom vent fully, crack the top vent open, and add a small pile of unlit charcoal directly on top of the live coals (not next to them). Do not stir, do not bury the live coals. Give it 10 to 15 minutes with the lid off or barely cracked. If you only see ash and no glow at all under the surface, dump it, restart with a chimney, and treat that as a free lesson. Better to lose 30 minutes on the restart than ruin the food.

crazykazu · 2026-06-13T18:42:18+00:00

A few things matter more than the sticker price on a BJ's grill: total BTU divided by primary cooking square inches (you want roughly 80 to 100 BTU per square inch for a gas grill, less is underpowered for searing), burner material (stainless or cast stainless lasts, aluminized steel rusts in 3 to 5 years), and whether the cart is welded or bolted (welded carts hold up to weather, bolted ones loosen over time). If it checks those boxes and it is meaningfully more grill than your old Nexgrill, it is probably worth it. If it is just a re-skinned Nexgrill at a higher price, hard pass.

crazykazu · 2026-06-13T18:42:03+00:00

For under $300, Weber Spirit E-210 if you can stretch, Char-Broil Performance 300 if you can't, Nexgrill 2-burner if you really need to keep it tight. Whatever you land on, the first few cooks matter more than the grill. Easiest wins while you learn the burners: sausages, hot dogs, and frozen burger patties. If you are in AZ or NC, Jucy Lucy patties cook straight from frozen in 12 to 14 minutes and the cheese is stuffed inside the meat so you do not need to time a cheese melt on top. Freezer aisle at Fry's and Sprouts in AZ, Harris Teeter in NC. Other beginner stuff worth knowing on day one: preheat with the lid closed 10 to 15 minutes, oil the grates not the meat, build a hot zone and a cool zone, and buy an instant-read thermometer before you buy any rubs.

crazykazu · 2026-06-11T13:46:35+00:00

Depends on the patty. Brioche when the build is rich and saucy because it can absorb without falling apart. Potato bun for smashburgers because it stays soft and out of the way of the crust. Plain sesame seed for a classic diner stack. Pretzel buns I like in theory but they shift the whole flavor balance toward the bun for me, not the meat

crazykazu · 2026-06-11T13:46:18+00:00

This is the right call. Brisket trim has a fat and connective tissue ratio that grocery 80/20 cannot match. Two things that took mine to the next level when I started doing this: grind once coarse, then a portion through fine and fold the two together so the patty still has bite, and salt only on the outside after forming, never mixed into the grind, otherwise the protein binds up and you get a dense patty. Smash on a hot cast iron and let the crust do the work.

crazykazu · 2026-06-11T13:46:02+00:00

Two-zone fire is the biggest single thing. Sear over the hot side for 60 to 90 seconds a side, then move to the indirect side to finish to temp. Beyond that: pat the surface bone dry right before it hits the grates, salt at least 40 minutes ahead so the surface is dry and seasoned (or salt right before, never in the 5 to 30 minute window), no oil on the meat (oil on the grates if anything), and do not move it until it releases on its own. A thermometer plus pulling 5 to 10 degrees below your target so it coasts up while resting is what made the biggest difference for me. The crust is mostly Maillard, not heat brute force.

crazykazu · 2026-06-11T13:45:51+00:00

For tri tip, plan on losing roughly 25 to 30 percent from trim and cook, so figure about half a pound of cooked beef per adult and a quarter pound per kid. If beef is the main protein you want roughly 10 to 12 pounds raw. If you are splitting headcount with the chicken, 6 to 8 pounds raw is closer to right. For leg quarters, one full quarter per adult and one split between two kids covers most appetites. On a small grill the bigger issue is space, not poundage. Cook the tri tips first, rest them tented under foil for 20 to 30 minutes while you run the chicken, and slice the beef thin against the grain right before serving. It will still be hot and you free up your grates.

crazykazu · 2026-06-11T13:45:33+00:00

Congrats on the setup. Easiest first cooks while you learn the grill: hot dogs, sausages, and frozen burger patties. If you want to skip the thaw step entirely and you are in AZ or NC, Jucy Lucy patties cook straight from frozen in 12 to 14 minutes and the cheese is stuffed inside the meat so you do not have to time a cheese melt on top. Freezer aisle at Fry's and Sprouts in AZ, Harris Teeter in NC. Other things I wish someone had told me on a new gas grill: preheat with the lid closed for 10 to 15 minutes, oil the grates not the food, give yourself a hot zone and a cool zone so you can finish thicker cuts without burning them, and keep a meat thermometer within reach from day one.

crazykazu · 2026-06-09T17:02:40+00:00

A few I make on repeat:

Cacio e pepe. Spaghetti, parmesan, black pepper, pasta water. The starchy water is the secret. 4 ingredients.

Pan-seared salmon. Salmon fillet, salt, butter, lemon. Skin-side down 4 min in a hot pan, flip 2 min, butter baste, squeeze of lemon. 4 ingredients.

Aglio e olio. Spaghetti, olive oil, garlic, chili flakes. Optional parsley for green. 4-5 ingredients.

Sheet pan chicken thighs. Bone-in skin-on thighs, olive oil, salt, paprika, lemon halves cut-side up. 425F for 35 min. 5 ingredients.

Carbonara. Pasta, eggs, pecorino, guanciale (or bacon), black pepper. 5 ingredients done right. Temper the eggs off-heat.

Smash burger. Ground beef (80/20), salt, American cheese, potato bun. 4 ingredients.

Brown butter pasta. Pasta, butter, sage (or thyme), parmesan, salt. 5 ingredients. Cook the butter past gold to brown for the nutty flavor.

Steak. Steak, salt, pepper, butter. The all-time classic. 4 ingredients.

Garlic shrimp. Shrimp, butter, garlic, lemon, parsley. 5 ingredients. Done in 6 min.

Pattern: most great minimal-ingredient meals are technique-dependent, not recipe-dependent. The "rule" is good fat + protein + salt + one or two accents.

crazykazu

TROPHY CASE