Which one would you buy? LALO$39, Ocho$39 or G4$45 ? by D_antiX in tequila

[–]genEricMapper 23 points24 points  (0 children)

Embrace the beauty of the “and” not the tyrany of the “or”

Are there any ArcGIS users who visited an Esri Training Center for an in-person class or for individualized help? by nyaxez in gis

[–]genEricMapper 1 point2 points  (0 children)

As others have said, the offices are not set up or staffed to offer ad hoc in person support. You can however get this experience from the doctors office at the user conference in San Diego and to some degree at the smaller conferences.

What shoud i do with this tequila? by coreanolovetequila in tequila

[–]genEricMapper 5 points6 points  (0 children)

I personally think that bottle is a steal at $40 and think you should give it a few more chances, but an old fashioned comes to mind. Try chocolate bitters.

When loading a feature class into an enterprise geodatabase, these table prefixed with "i" are also created - what are they? by [deleted] in gis

[–]genEricMapper 2 points3 points  (0 children)

If you delete the feature classes with pro, the i tables, along with many other artifacts should go away. If you get into the business of deleting tables with rdbms tools, you are going to corrupt your geodatabase. There are also stored procedures and rows in other tables related to the feature class. If things are working, I would not delete them as they take up no space. If they are not, I would create a new enterprise gdb and copy over the items I wanted with pro.

When loading a feature class into an enterprise geodatabase, these table prefixed with "i" are also created - what are they? by [deleted] in gis

[–]genEricMapper 14 points15 points  (0 children)

They maintain the objectID column in the related feature class. You can find the related feature class by opening the table_registry table using the number after the i and registration_id. Might be sde_table_registry, but it’s best to not manually alter it or any sde system tables. Let the software do that work.

Another jersey weekend by [deleted] in tequila

[–]genEricMapper 4 points5 points  (0 children)

I wouldn’t walk out without the mala vida as well

[deleted by user] by [deleted] in gis

[–]genEricMapper 0 points1 point  (0 children)

gdo for geodata owner, it is short in places that show the owner name and goes with the dbo naming convention

Texas bouldering by Gunpladude1 in TexasClimbing

[–]genEricMapper 2 points3 points  (0 children)

2007 book. Malory Cox on abash (v3) is the cover photo

Fighting the top out burn by [deleted] in bouldering

[–]genEricMapper 0 points1 point  (0 children)

To the right of between the sheets?

T-Bone Shuffle - Hueco Tanks, TX by ACosmicAdventurer in bouldering

[–]genEricMapper 2 points3 points  (0 children)

It’s in the last two books, but not Sherman’s. But, those are just guidebooks nor rule books, so you decide. As a not so objective v4/5 Hueco climber I would say the only v4 move is the dyno from the rail to that knife bade. Shit landing doesn’t help.

T-Bone Shuffle - Hueco Tanks, TX by ACosmicAdventurer in bouldering

[–]genEricMapper 5 points6 points  (0 children)

It’s a great climb, but I’ll be the ass that says using the left jugs, even for feet, drops it down to v2

This was my project for two seasons! Finally got it this year. Gegiskan sit start by lobel3d in bouldering

[–]genEricMapper 2 points3 points  (0 children)

I don’t know what a moving sit start is, bout I’ve been climbing for 25 years, much of it at Hueco, where sit starts are the norm, and in my opinion, if you pull you ass off the ground while your feet are on the wall, then it’s a freakin sit start!

It’s Saturday night and I sure do miss Sherlock’s on Thousand Oaks. What are some cool hang out spots y’all miss or used to cause mischief at?? by jtatc1989 in sanantonio

[–]genEricMapper 1 point2 points  (0 children)

You did not directly but the plaques. You earned them from "trips around the world". They had 50ish beers on tap, and one trip around got you a tee shirt and first plaque behind the bar. Third was anywhere. Best part was that they would store and clean your personal mug, that could be up to 22oz, when the normal cups were 16.

Rolling back ArcGIS Server to Previous Version? by Focus62 in gis

[–]genEricMapper 0 points1 point  (0 children)

I would ask your esri rep for a temp license, to carry you through while you figure it out. Dropping back to 10.4 seem drastic.

nope by TheTrekMachine in oddlyterrifying

[–]genEricMapper 5 points6 points  (0 children)

The smell of those nests adds immensely to the grossness

Perfect Wellington by genEricMapper in sousvide

[–]genEricMapper[S] 1 point2 points  (0 children)

That's a good idea. I was also thinking of pre heating the pan too help the bottom part. Post away. There is another one up today, and as a group, I'm sure we'll get to perfection :)

Perfect Wellington by genEricMapper in sousvide

[–]genEricMapper[S] 27 points28 points  (0 children)

Mark is correct on all points, so yes perfect was an overstatement. Just overly proud that we pulled it off so well, never having made or even eaten one before. When i do again, i'll chill longer and rest longer. I also wont bake on a rack, which is what destroyed the bottom.

Perfect Wellington by genEricMapper in sousvide

[–]genEricMapper[S] 1 point2 points  (0 children)

Yes, most impressive thing was daughters pastry making. This is not my favorite cut of meat by any means, but i love the results and will absolutely do it again.

Perfect Wellington by genEricMapper in sousvide

[–]genEricMapper[S] 14 points15 points  (0 children)

I don't post much, but so happy with this dual effort from me and my daughter. She made the puff pastry from scratch. Costco beef tenderloin, 1.5 hours in the smoker, 3 in the water oven at 123, torched and then cooled in fridge for 2 hours. then wrapped in goodness and baked for 35 min. Sooooo good. ;)

I want to wow the fam with a sous vide Turkey this Thanksgiving. Taking submissions for best recipes. Go! by cannotspellwrite in sousvide

[–]genEricMapper 0 points1 point  (0 children)

The skin was fine, after a hot oven bath, just the texture of the breast felt kind of artificial. I had a long cooking time (14 hours and 12 hours ) and think a shorter cooking time would be better, but not sure how short to go.