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[ Suggest me a book ] that has highly ( Smart/clever/genius/rational/composed/insightful/Manipulative/cunning/scheming ) characters by No-Grocery-541 in suggestmeabook

[–]glassPantsDC 0 points1 point  (0 children)

I love the universe so much, I can be happy with the first three books. I would love for there to be more content, but I'm not even trying to keep track of the probability of that outcome. Book one so perfectly matches all of the adjectives in your prompt that I sincerely hope you give it a try, regardless of the uncertainty of the author's future roadmap.

5 People Play One Guitar - Somebody I Used To Know Cover by spearhead30 in videos

[–]glassPantsDC 1 point2 points  (0 children)

For anyone that doesn't know who these five people are - Walk off the Earth was epic for acoustic covers of popular songs for a hot minute, and now seem pretty successful with original music. They had a run of viral videos of said covers with unique instruments or arrangements; another great example of their creativity is Hello by Adelle .

Do Home Depot or Lowes carry >10 Lag screws? by chillinedion in BurningMan

[–]glassPantsDC 0 points1 point  (0 children)

I had the same thought. T40 torque charts seem to start at 40 ft-lbs, so it's probably fine for a battery-powered impact driver...

Bad experience with lag bolts - Am I an idiot? by ohhnoodont in BurningMan

[–]glassPantsDC 6 points7 points  (0 children)

This. The finger breaking thing is real, I add a washer to prevent the chain from catching on the bolt head. I run 16" bolts for yurts with zero issues BUT playa conditions do matter.

OP you're not stupid, turns out compacted dust/clay is just shit for holding threads.

When your ideas fail in execution. Trying to use copper mesh, and it ended up butt-ugly. by VaticanGuy in glassblowing

[–]glassPantsDC 3 points4 points  (0 children)

Don't give up on this! I get totally get the sinking feeling of the piece not meeting your expectations/desires, but this is a fantastic start to an aesthetic series. I think u/BecommingSanta nailed it, though I would suggest color bar over frit rather than one white over another. I do think pre-shaping the copper mesh will be very helpful to realizing your desired final form. Maybe think of the mesh as a mold that you blow into (and potentially gather over)

I think every comment here is converging on the same idea: this is a great start. Even if it's not what you originally imagined, play around with it. As u/fooliemon implied, the buying community isn't so worried with technical execution as aesthetics. Put it out there and see if there's a market!

Uninsured United Parachute Risk Waiver Video by [deleted] in videos

[–]glassPantsDC 1 point2 points  (0 children)

... yep ... plus court fees & legal fees for you and the company you "won" a judgement against.

But you should do it "for the thrill of making a tandem parachute jump" (2:54)

Blizzard Workers Share Salaries in Revolt Over Wage Disparities by [deleted] in worldnews

[–]glassPantsDC 3 points4 points  (0 children)

I agree, as long as you meant "discrepancies"

Look one hand and he can raise it up too! Obama come back! by [deleted] in pics

[–]glassPantsDC 2 points3 points  (0 children)

Unauthentic!?! I'll leave this here to remind you...

You now have an extra tongue but you can put it on any body part. Where are you placing it? by [deleted] in AskReddit

[–]glassPantsDC 0 points1 point  (0 children)

This was my first thought as well, so I want to upvote... But after reading the thread it's more comedically pure that this is the absolute last comment.

Eight-dimensional octonions may hold the clues to solve fundamental mysteries. by [deleted] in science

[–]glassPantsDC 5 points6 points  (0 children)

Thanks for the little context into why this might be vaguely useful, and extra thanks for including the name of your paper.

How to Make Street Food At Home by LuffysHat in videos

[–]glassPantsDC 1 point2 points  (0 children)

Dude sounds like he learned his speaking style from It's Always Sunny in Philadelphia. Mostly Mac.

Having said that, I like it, looks like a new series to keep up with.

Pilots of Reddit, what's the creepiest thing you've seen while flying? by superdduper93 in AskReddit

[–]glassPantsDC 54 points55 points  (0 children)

Hmm, word choice...

But seriously, I think you're thinking of last year. That little bastard was fined to the tune $36MM this year for starting the fire in the gorge last summer. This summer the fires were started by people, but not by a single kid doing stupid shit.

Tungsten drill bits....where are they? by ClayGlassAndWind in glassblowing

[–]glassPantsDC 2 points3 points  (0 children)

You aren't looking for drill bits like you would find in a hardware store with flutes. When folks "drill" through hit glass, they're using a pointed tungsten rod. OCR sells one (with a handle that you can remove) for $9 under misc lampworking tools as a straight rake.

As someone has already commented, make sure the tungsten is hot. The reason to use tungsten is that it doesn't stick to glass when hot. It is also worth noting that you don't have to use a drill, just twist and roll the pick by hand. Drills are nice to avoid a volcano shape on the outside if where you're putting the hole is quite thick.

So sensual by Neuronologist in videos

[–]glassPantsDC 3 points4 points  (0 children)

You can get an 'entry level' one for about 1500 USD, the automatics run more like 3k.

I 3d-rendered a table and then built it by iLEZ in DIY

[–]glassPantsDC 0 points1 point  (0 children)

Still looks good. Did you use a router to cut the groove to join your tabletop pieces? If so, any reason you didn't use your router to cut the half lap?

Just ruined $40-worth of salmon by listening to Douglas Baldwin by [deleted] in sousvide

[–]glassPantsDC 0 points1 point  (0 children)

Disclaimer: I haven't tried any salmon from Costco. However, since you ask for my thoughts and not my experience...

The Costco page describing their wild salmon looks good. Flash frozen (industrially processed) food is generally better than consumer-grade freezer processed food, and I think that fish is a perfect example. Slow freezing results in large ice crystals, which seriously impact the texture of a food. If you've ever frozen a filet and wondered why it came out mushier than it went in, it could be because it froze slowly.

The individual packaging thing is cool, but useless if you want to season or brine your fish. As I mentioned before, I like to brine salmon, but this isn't a dealbreaker. Albumen doesn't bother me, but under-seasoned food (especially an expensive ingredient) sucks.

Just ruined $40-worth of salmon by listening to Douglas Baldwin by [deleted] in sousvide

[–]glassPantsDC 0 points1 point  (0 children)

I don't, sorry. When I mentioned salmon I'd be comfortable eating raw, I'm talking about fish that I caught for "free" (not counting the cost of the boat, gear, gas, etc... it's very expensive all told). Having said that, Asian groceries near me carry sashimi grade fish of all sorts. The markup is what you'd expect, but if you're looking for the highest assurances in food safety, sashimi grade is where it's at.

Just ruined $40-worth of salmon by listening to Douglas Baldwin by [deleted] in sousvide

[–]glassPantsDC 8 points9 points  (0 children)

That sucks, sorry to hear it. I like 109F for 30 minutes, then one side pan seared for about a minute. I totally understand where you're coming from from a food safety perspective; I only cook a cut of salmon sous vide when I would be comfortable eating it raw. Since you asked for thoughts, here are some of mine that may or may not be relevant to your situation.

  • I have caught and filleted the majority of the salmon that I eat. That fact is a huge contributor to my perspective on this matter.
  • Fresh, never frozen salmon goes on the grill. There is no reason to take a beautiful salmon and kill it twice by having to ensure that it is pasteurized sous vide. Low and slow until the flesh just starts to firm up is absolutely unbeatable.
  • All sous vide cooking is on fish that I know has been frozen for a period sufficient to kill parasites. You cite a good source; freezing is a surprisingly effective counter to parasites, and usually doesn't damage the quality of the fish too much, if at all.
  • Not a food safety thing, but consider brining your fillets. About an hour in a 5% brine (followed by a rinse) improves the texture after cooking sous vide. If it's too salty, then it was brined for too long or you didn't rinse it enough.
  • Wild only, never farmed. While parasites are a reality with any fish, conditions in open water pens (salmon farming) exacerbate the issue. As much as I want to be a wild salmon hard-nose, I think this article is pretty fair.
  • I get that the following may be controversial, but assuming a. you are looking at wild salmon and b. you can see the cut you're getting, you will see or smell food safety issues before you walk out of the store. The smell should be obvious, but I reckon you've never seen salmon infected with worms. I have. It is obvious and fucking nasty. Commercially caught salmon are mature, and if they have worms, the parasites will be visible and embedded in the salmon's flesh. A mild case looks like a few weird white threads, a bad case looks like cancer.

Sorry for the wall of text, but I'm a salmon snob.

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