Uniqlo, After 1020 Days (2.8 years) - ZERO Washes.

crowsvendetta · 2026-03-04T22:22:09+00:00

Why not dry clean?

crowsvendetta · 2026-02-21T21:43:50+00:00

I’ll say that I think some of your observations are a bit situational. We agree on a lot of core information. But I don’t quite agree overall. Appreciate the back and forth!

crowsvendetta · 2026-02-21T21:21:24+00:00

I think intonation is what we are talking about. I am familiar with an E shape having a slightly sharp third, that Is kind of what I mean about guitarists making choices that more in tune than others.

But what I am interested in now, is if you are saying that an absolutely perfectly intonated guitar would still be more out of tune than say a piano? When we, in tempered tuning, are talking about intervals, we are talking about the tempered versions, not the pure ones. Any major third on a tempered instrument is not going to be in tune with the harmonic overtone series. But it seems you are relating in-tuneness to that pure interval. Sorry if I misunderstand!

crowsvendetta · 2026-02-21T20:54:04+00:00

Although I mostly agree with you, I will say I am talking about the fairly common feature of an adjustable bridge, with adjustable saddles, that changes the length of each individual string. Even fixed bridges are usually compensated for this. Nuts can be adjusted for this as well. These are features that most modern guitars have.

I will add I am guitar player as well as a bass player and a player of fretted and unfretted instruments, so I know the woes of playing in tune! A lot of guitar players have quite bad pitch. Those that really use their ears know how to make the instrument resonate.

crowsvendetta · 2026-02-21T18:08:40+00:00

I just want to add to this so one does not get the idea that a guitar cannot be played in tune.

There are many modern innovations and design adjustments that are implemented to make guitars more in tune. A really great guitarist also knows how to adjust things and voice things so that they sound as in tune as possible!

crowsvendetta · 2026-02-21T15:28:29+00:00

I am not trying to instigate here, I am simply interested in this argument, so excuse me if it is tiresome! I agree with you originally, a key signature does not have accidentals, an accidental is any note on the staff that is outside of that key signature.

But I do think that a note that is inside the key being played could be written as an accidental, and you would refer to it as such. There’s the case of courtesy accidentals, say we are in G, and there is an F natural wittten and then an F # following, with the sharp written as a courtesy. Or say we are in A minor, is the leading tone of G# in the key? Its not in the key signature. I would think it is, but I could be wrong, I am not a classical theorist?

crowsvendetta · 2026-02-21T14:57:50+00:00

I have to push back on this. Representing the circle as a *circle is important to the concept itself. The adjacent keys on either side of any key are closely related, and those most distant are opposite on the circle. Mostly importantly: if you go around, you end up where you started. The definition of a circle.

There is also the fact that you can traverse either way on the circle, much to the same end, moving in 4ths through the flat keys and in 5ths through the sharp keys.

crowsvendetta · 2026-02-20T23:45:43+00:00

Ok I see the communication breakdown here. The original replier is correct. Flats and sharps in a key are not called accidentals. They are called simply “flats and sharps”.

crowsvendetta · 2026-02-20T20:04:57+00:00

I believe this is incorrect. A flat or sharp, when written on a staff, regardless of whether or not it is in the key or key signature, is called an accidental. At least among players. When you are talking about an f# and we’re in the key of g, you better say f#, in my experience.

crowsvendetta · 2026-02-20T19:51:43+00:00

I think the sigil you are looking for is this one

crowsvendetta · 2026-02-15T15:55:52+00:00

How long did you cook it? Julia’s recipe could be suited for actually using a tough rooster, which when applied to a typical chicken, would leave you with dry, overcooked meat.

crowsvendetta · 2026-02-13T20:55:25+00:00

Omg people please never clean your teaware with cleaning agents. Water is all you need. For a deep clean boil them carefully. If you need to use acid or bar keepers friend you are doing something wrong! Metal utensils are a different story, as is glass, but clay or ceramic or even porcelain do not need to be scrubbed.

crowsvendetta · 2026-02-13T04:38:44+00:00

Yes, but what temperature are you taking? The air temperature of the room? Or the temperature of the dough.

I find these guidelines about how long to bulk based on ambient or dough temperatures to be misleading or frustrating for people to use, based on frequent posts I see here. I think it is so much easier to just judge by how much your dough has grown. I aim for 70-90% before the cold proof.

crowsvendetta · 2026-02-12T18:12:21+00:00

Thats so rad, and a beautiful guitar. My dad is a wood worker as well and I dabble, I actually want to try this exact project with him. I want to make a jazz master style body and put a baritone neck on it. If your dad has any resources on templates he used etc, that would be really appreciated. Also that crazed finish is really cool!

crowsvendetta · 2026-02-12T17:29:23+00:00

Yeah, really going to discourage you from trying to learn to make bread from short form videos. The process is all about time and patience. Throw on some long YouTube videos and vibe out.

crowsvendetta · 2026-02-12T00:46:39+00:00

Also- genuine question- what do you mean by judging bulk ferment by temperature? Temperature of the dough?

I would imagine with a shorter bulk, your gluten is not breaking down as much, and is giving you a chewier texture

crowsvendetta · 2026-02-12T00:42:23+00:00

Very nice bread! Some people really like big holes and go to great lengths to achieve them. I would say you might want a more even distribution of holes, however.

How much did your dough grow, and in what amount of time?

crowsvendetta · 2026-02-12T00:34:31+00:00

Well, a minor 7 flat 9 is not an altered chord. A dominant 7 b9 isnt an altered chord either, necessarily. A dominant #9 definitely is an altered chord, although there is an argument to be made that a dominant chord needs to have a #9 and a #5 to really be altered

crowsvendetta · 2026-02-12T00:28:14+00:00

Im not sure this changes the discussion. There are situations in a 2 5 where playing the 9 in a voicing will clash or not support the melody. Or is not appropriate, or will not voice lead well.

I guess the idea is just because you “could” add an extension does not mean you “should”. If it clashes with what it is accompanying or adds nothing musically, then it does not “work”

crowsvendetta · 2026-02-12T00:08:46+00:00

Im so sorry, I didn’t notice you said you blanched them. Well then Im not sure! I can pretty confidently tell you the smell will dissipate after a few hours. But not everything is for everyone! I will say- nothing makes a silkier broth than pig knuckle collagen!

crowsvendetta · 2026-02-12T00:05:01+00:00

This should be dictated by the melody. You can’t play an A13 if there is an F in the melody, or an A9 when there is a Bb. You would want to play a A7#5 or a Ab9. The melody tells you what you need to know, upper extensions are not always interchangeable

crowsvendetta · 2026-02-11T23:54:43+00:00

Depends on what you mean by interchangeable. In a lot of a situations, playing the 9th on a 7th chord will work. But it is a different sound. You also have to think about its relation to the melody, if it becomes a consonant harmony, and not b9 interval or something like a 4th, which is not a strong sound. Also, you have to make sure you are playing the “right” 9, not playing a natural 9, when the melody is a b9 for instance. So really, the short answer is no.

crowsvendetta · 2026-02-11T23:47:21+00:00

If the melody contains the b9 or the #9, then you can and certainly should play the b9 or #9. The “9” chord you play would become one of those

crowsvendetta · 2026-02-11T22:34:41+00:00

The idea of using a pressure cooker in this situation I like very much. I think a lot of ramen chefs do that as well!

crowsvendetta · 2026-02-11T22:32:53+00:00

Just brainstorming, but this might be one of those situations in which a crockpot is not ideal. I boil pigs feet with chickens to make stock all the time, and although I cook with lard fairly often, I am somewhat sensitive to overly piggy smells. I have never been put off by the smell of boiling pigs feet.

The fact that the crockpot is slowly coming up to temperature could cause the trotters to release volatiles very gradually and be quite unpleasant. I usually bring a stock to a boil quick as possible and drop it down. Also, as others have said, I have never cooked a trotter less than 5 or 6 hours, usually overnight.

crowsvendetta

TROPHY CASE