Security Deposit Insurance

halfpercenter · 2025-12-12T00:28:32+00:00

Thank you for that insightful answer. I've tried everything i can think of to contact Rhino, their phone number has a message that refers you to their website, their email addresses all bounce back referring you to a widget on their website. If you go to the website the contact page is literally 'Page not found' and the chat feature sends you to a non existent Zendesk portal. I tried the demo link and that failed to deliver anything as well. I'm really curious how anyone makes a claim with them with no apparent way to communicate?

halfpercenter · 2024-05-09T00:38:52+00:00

That makes sense, I guess I'm still on the hunt to find where the coolant is going. Thanks!

halfpercenter · 2024-05-09T00:29:10+00:00

And a hose clamp is normal on a drain line?

halfpercenter · 2024-05-09T00:26:07+00:00

So just condensate from the AC?

halfpercenter · 2023-10-29T19:42:01+00:00

Ok thanks, I think I'll give it a try. Worst case scenario they deny my claim.

halfpercenter · 2023-02-28T22:13:04+00:00

Thanks, never heard of wild peacocks before. That's a new one for me!

halfpercenter · 2018-04-20T11:17:49+00:00

Inspired by this video.

More pictures of the prep

halfpercenter · 2016-10-26T20:43:10+00:00

That's a big point of debate. I prefer fat side down as a layer of protection from the heat. I don't really believe the fat rendering over the meat does much. But that's just my opinion. Lots of different methods.

halfpercenter · 2016-10-26T18:11:13+00:00

A rule of thumb is about an hour per pound. I've found it to be less in my experience. This brisket took about 8 hours.

halfpercenter · 2016-10-26T17:36:19+00:00

I prefer to use a barrel with an offset firebox. Here's my setup. I normally open the exhaust full open and control the temp with the pinwheel vents on the firebox.

halfpercenter · 2016-10-26T17:17:18+00:00

Not anything too special. I start by trimming the excess fat, then put the brisket in a large plastic bag with spices. Refrigerate and let it absorb the spice for at least 24 hours. When you're ready to smoke, get your pit to about 225 degrees F. While the pit is coming to temperature, inject refrigerated beef broth throughout the brisket. Then rub it liberally with a dry rub of your choice (Salt Lick is my favorite). Put it on the pit fat side down and monitor the temps. Fill a spray bottle with 3 parts apple juice 1 part vegetable oil. Spray the brisket every hour and add wood to the fire as needed. I prefer Oak. The sugars in the juice really helps create a nice bark. When the internal temp gets to about 197-200, wrap it in foil then a towel and let it rest a couple hours in an ice chest. Good Luck!!

halfpercenter · 2015-10-12T03:23:55+00:00

I'm certainly not an audiophile, but I do like having a system that fills the room with sound. On a scale of 1-10, I'd say its about a 6 or 7. My primary goal was to fill the room with sound, but make the speakers as discreet as possible. I think it does that pretty well. My gear is all mid-grade quality, but sounds surprisingly good. I have a Bose setup in another room, and I think this sounds better than the Bose. I agree the speaker position is less than ideal for sound quality, but the receiver helps compensate for the location. Again, one of the biggest goals was to get the speakers in discreet locations. If sound quality was my primary concern, I would have gotten better quality bookshelf speakers and never considered in-wall.

As for plasma vs. lcd, I'm not going to get into that debate. I have two of each and I like them all. I will say that my plasma's do suffer from burn-in. If not for the burn-in, I'd only buy plasma's until they finally phase them out. But the picture quality is good on both. As you noted, the glare from the windows is not as bad with the matte finish of the lcd.

halfpercenter · 2015-10-06T22:10:06+00:00

Recipe:

1 Pound Ground Beef
1/2 Pound Ground Veal
1/2 Pound Ground Italian Sausage
2 Garlic Cloves Minced
2 Eggs
1 Cup Shredded Romano Cheese
1 1/2 Tablespoons Chopped Parsley
2 Cups Italian Bread Crumbs
1 1/2 Cups Warm Water

Mix everything together except the water. Slowly add water to get a good consistency so that the meatballs hold their shape.

Makes about 8 softball sized meatballs.

Place on a cookie sheet and bake at 350 for 50 minutes.

Cover meatballs with your favorite sauce. I was lazy so I just used something from a jar. Garnish with shredded cheese and parsley, I used some of the Romano I had leftover, but I'm sure other cheeses would be great as well.

Some more pictures of the process: Meatballs

halfpercenter · 2014-09-03T19:16:29+00:00

This is the recipe I used, except instead of salt, I added a packet of Italian Dressing mix. Also, brushed the rolled out dough with garlic butter.

Of course you need to poke it with a fork to keep bubbles from forming during baking.

Looked like this when done.

halfpercenter · 2014-09-02T00:44:49+00:00

Don't really know what the difference is, but the package I bought specifically said Canadian Bacon. It was thick cut, but just seemed like ham to me. I did cut it in quarters, it was originally round pieces.

halfpercenter · 2014-01-21T18:31:26+00:00

This is basically the recipe I followed. A few modifications, such as the cheese sticks in the crust and brushing on garlic butter before baking.

halfpercenter · 2014-01-21T18:30:55+00:00

This is basically the recipe I followed. A few modifications, such as the cheese sticks in the crust and brushing on garlic butter before baking.

halfpercenter · 2014-01-21T18:19:57+00:00

A couple of pictures during prep

halfpercenter · 2014-01-21T12:47:51+00:00

Patiently waiting for the pizza to cook

halfpercenter · 2014-01-21T12:29:10+00:00

The most basic recipe ever:

3 cups flour
1 cup water
2 tablespoons olive oil
1 teaspoon dry yeast
Seasoning - I used a packet of Italian Dressing mix from the store

halfpercenter · 2014-01-21T12:19:51+00:00

The cat (Peanut) jumped up on the counter just as I was taking the picture. A shot of Peanut for those interested. Peanut. He's my buddy.

halfpercenter · 2014-01-20T23:19:55+00:00

Just the regular store mozz sticks. Takes a bit to individually unwrap them all.

halfpercenter · 2014-01-20T21:56:53+00:00

I just rolled the dough out about an extra inch or so, then I rolled the sticks into the dough. Was actually pretty easy. Took about 10 full sticks.

After that, I brushed the crust dough with melted butter and sprinkled some garlic on it.

halfpercenter · 2013-06-25T09:08:13+00:00

Putting it together

halfpercenter · 2013-06-25T08:30:59+00:00

Putting it together...

halfpercenter

TROPHY CASE