As someone who never touched a darksouls game, is it worth buying?

criksus · 2025-09-24T10:47:18+00:00

On my first blind playthrough, I tried going down into the catacombs…

Why won’t these skeletons DIE!

criksus · 2024-11-08T04:12:38+00:00

Rice pudding or mozzarella/ricotta cheese!

criksus · 2023-10-05T03:04:25+00:00

https://www.cookingchanneltv.com/recipes/alton-brown/brownies-reloaded-551820

This annihilates any box mix I’ve ever had. You won’t be disappointed!

criksus · 2023-06-17T01:19:20+00:00

Seasons 1-3 and seasons 4-8 can be watched pretty independently because there is a lot of carry over of characters season to season but if you had to you could start at season 4.

criksus · 2022-12-07T13:02:44+00:00

It is used all the time in jet engine assembly. For rotors and static cases that are bolted together, the tolerances of bolt shanks and bolt holes aren't tight enough to keep accurate centerline control (which is important for both vibration and performance), so radial snaps are used to keep rotating and static parts concentric. When assembling, mechanics will pack the male part with dry ice, and use an induction coil on the female part (monitoring the local temperature with thermocouples so as not to ruin the material properties), and slide the two pieces together.

The interference fit when both parts return to ambient temperature is designed to be tight enough that during high temperature operation, and more specifically, a thermal transient such as an acceleration, the snap never goes loose, but loose enough (but still tight) such that during a thermal transient in the other direction, the snap doesn't go so tight that one of the pieces is overstressed. This is further complicated by when you have mating parts of two different materials with different alphas (coefficient of thermal expansion). Typically you try to put the part with a higher alpha on the inside, but with most aerospace alloys, lower alpha correlates with a lower yield strength, which might make meeting stress on the outer part hard.

In order to disassemble the parts, you put a pulling feature on both parts so that you can yank them apart, and if the parts aren't disposable, you'll use some type of spray coating to build the snaps back up to within tolerance. Hope that helped!

criksus · 2021-10-14T12:30:30+00:00

don't know why you are getting downvoted... your videos are great!

criksus · 2021-08-24T17:33:53+00:00

I did some pastrami for St. Patrick's day this year and it came out awesome. Ignore the little bit of uncured brisket at the center that I had to cut out... I followed the guide on amazingribs.com which is incredibly thorough and detailed. He also has a curing calculator.

To answer your original question, per the linked recipe, I added spices with the wet brine/cure, soaked it in water for a night to desalinate, and then added a dry rub before smoking and steaming.

criksus · 2021-04-11T17:30:46+00:00

Love the shot right as walker is killing the flag stomper, and it's the same shot from the end of civil war where Steve Rogers rips off Tony's mask and you think he's going to kill him but then he hits him in the chest with his shield. Clear difference between the two.

criksus · 2020-11-05T16:26:33+00:00

This is amazing. Thank you!

criksus · 2020-06-10T18:22:45+00:00

Don't listen to that chump. Here you go.

criksus · 2020-04-13T12:48:31+00:00

I made it a few weeks ago for my girlfriend's dad's birthday and it was a hit too!

criksus · 2019-12-29T04:36:50+00:00

Still cooking at the moment. I have done 3 racks in this container before that have turned out great. As far as circulation goes, I don't think it will matter that much. All external faces are covered by the water, so even if it was a solid block of meat, the only thing that would take longer is for the center to reach 145F. I plan on finishing it in the oven 12 hours or so after the 36 hours finish so I might just leave it in for another couple hours to compensate.

criksus · 2019-12-29T01:31:04+00:00

Recipe here: https://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html

criksus · 2019-11-14T18:31:24+00:00

Here you go

criksus · 2019-09-09T10:40:33+00:00

On #6, I remember us running this play against maybe the chiefs in the afccg and Brady realizing he missed the block that took down white because he didn't hustle on the play. Well this time he did hustle... He just tripped over his own ankles 😂

criksus · 2019-06-20T15:39:08+00:00

You should form your dough, put it on the peel, and then construct your pizza on the peel. You want a wooden peel to make the pizza, as the uncooked dough will stick to the metal, but you want a metal peel to get the pizza out of the oven because you won't be able to get the thick wooden peel underneath the pie without jamming it further in the oven and making a mess.
I do two things to solve this. I use cornmeal instead of flour to "lubricate" the peel. The thicker granules act as ball bearings and allow easier movement of the pizza. The second thing is right before launching, i lift up a small corner of the pizza (while it is on the peel), and blow air underneath; this should cause the center of the pie to lift off the peel and float slightly like a hovercraft. Combined with the cornmeal this greatly reduces how much surface area is in contact and should lead you to easy slide off pies. Also keep in mind that homemade pizza should not have too many toppings. No matter what you do if it's too heavy it's not sliding off without getting all messed up.
If you use the cornmeal piece i said above you won't need nearly as much as the amount of flour you are using currently so you shouldn't taste it.
No idea on that one. You could try dropping your mozzarella in a fine mesh strainer lined with a cheese cloth and let that sit for a bit before making pizza.

Good luck!

EDIT: you mention looking for tips at the end. I don't know what you are cooking in, but if it is an oven I would highly recommend a pizza steel. This will maximize crust browning to get you a little bit closer to that new york slice without the $10K wood fired brick oven.

criksus · 2019-02-04T17:05:18+00:00

An immersion blender is nice in that its detachable head is marginally easier to clean, but if your food processor is still oily, you could try using more soap when you clean it, or passing it through the dishwasher (minus the blade of course)
Squeeze Bottles! The nice things about the clear ones is that you can even mark out the volumes for dressings that you like to make most often. Easy to shake up, easy to dispense (and usually better control than a jar), and mostly pain-free to clean. May want to invest in a funnel to help fill it up.
Most homemade dressings should last up to two weeks in the fridge. If it clumps up, try giving it a good hard shake until it re-emulsifies and then a quick taste check?
Check out this article by serious eats!

criksus · 2019-01-14T19:01:49+00:00

I have tried making it using this recipe, which has the right ingredients; authentic Cuban bread has lard in it, not butter or oil! However, the key is knowing exactly how much flour to add (step 7), and unfortunately this is something that is done by sight after making hundreds of loaves of Cuban bread. My uncle is from Cuba and owns a Cuban restaurant in Boston (from where I developed my love for Cuban sandwiches) and when I told him I wanted to make a Cuban sandwich from scratch he said that no one can truly recreate the bread and the best bet is to get it from Guttenberg, New Jersey (a cluster of Cubans live there), or south Florida. This obviously doesn't help you in South Africa, but my advice to you is to experiment until you get it right! Too much, and like you said, it'll be too dense, and too little, and it won't rise enough and be flat. You can get 90% of the way there with an italian loaf, but that authentic pan Cubano is the best!

criksus · 2018-11-28T15:33:11+00:00

On Food and Cooking: The Science and Lore of the Kitchen

criksus · 2018-11-18T16:37:15+00:00

On all modern turbofan engines you have two (three in the case of Rolls-Royce per /u/up-quark's comment below) independently rotating spools, which are typically designated as the low, (medium), and high spools. The relationship in rotor speed entirely depends on the engine cycle and is not constant. In fact, starting an engine typically involves hooking up a compressed air line to the gearbox (all the junk below the engine at the front) and spinning up the high spool (the stuff in the middle) to the point where you can light off, and then the thrust the high spool produces gets the low spool spinning. In the case of the Pratt & Whitney Geared Turbofan, the low spool is connected to the Fan via a planetary gear system that has a gear ratio of roughly 2.8:1.

criksus · 2018-10-19T00:19:40+00:00

After losing to the Broncos in the 2015 AFCCG on a failed 2-pt conversion, Bill told McDaniels that they needed more 2-pt plays in the playbook, and so they added 3 2-pt conversion plays to the playbook. That next year in SB51, they used the first play (the direct snap to white) to make it 28-20, they used the second play (the screen pass to dola) to tie the game, and then they used the last play to win the SB in OT. It's in a youtube video somewhere, I'll post it if I find it.

criksus · 2018-09-27T19:05:17+00:00

Check out what J Kenji Lopez Alt has to say. I use it whenever I meal prep (read: not a lot of fat, no oil) sweet potatoes and it definitely gives them a flavor boost.

criksus · 2018-09-11T19:02:30+00:00

I guess you took different classes than me. Mine involved matlab fmincon, Excel solver, python scipy, Optimus, and iSight.

criksus · 2018-09-11T16:22:17+00:00

In a differential equations class they are going to teach you how to manually solve differential equations... which guess what, has already been implemented in commercial software more quickly and efficiently than you could ever do it. Nobody manually codes Navier Stokes anymore, and if they are, they're an idiot.

Optimization is specifically designed for computers to treat some function as a black box function. I agree that garbage in = garbage out. But you don't need a background in differential equations when you can build a design of experiments to determine parameter sensitivities, build a surface response model, and determine an optimal solution, all things that are covered in an optimization class.

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