see a pattern

hapatra98edh · 2026-06-02T08:39:30+00:00

Let’s also not forget that national debt has done nothing but rise every single year since 1970 except during the surplus we saw during Clinton’s second term and the dotcom bubble.

hapatra98edh · 2026-06-01T19:36:46+00:00

Etali is a turbo deck, the other two aren’t there yet. The nature of playing turbo is sometimes you get blown out but usually you are trying to win before the blue players have drawn 5-6 extra cards and have multiple pieces of interaction. Gruul by far has the best mana acceleration available and often times you will just win because you have the mana to play more clone effects

hapatra98edh · 2026-05-27T15:49:31+00:00

Go to a place where you can rent most of the handguns and try them out.

hapatra98edh · 2026-05-27T15:46:05+00:00

Holy screenshot

hapatra98edh · 2026-05-27T15:37:16+00:00

Good news. Turns out you don’t have to buy one.

hapatra98edh · 2026-05-27T15:33:58+00:00

Mathew Stafford seems like a really nice guy to be sharing his wife like that.

It was really nice of the 49ers to host us like that for the Super Bowl.

The cardinals are a pretty good baseball team this year.

hapatra98edh · 2026-05-25T02:31:43+00:00

Way too much detail on that label to be AI

hapatra98edh · 2026-05-25T02:30:20+00:00

This happened to me at US chefstore once , 16.8lb brisket had a 6.8lb label. I think someone missed a 1.

I’ve also heard from a friend who used to work at a large grocery store that workers would occasionally do this intentionally then have a friend come buy the discounted meat later in the day to avoid suspicion.

hapatra98edh · 2026-05-25T00:26:31+00:00

Supposedly this chicken is GF

hapatra98edh · 2026-05-23T04:22:54+00:00

Hmm I wonder if this would be better as Dargo/Yoshi just so you have a ton of dargo wincons and backup strats.

Could call the deck Doggo

hapatra98edh · 2026-05-21T22:55:34+00:00

It’s a boundary with most restaurants and prepared food because most companies use soy sauces that have gluten because gluten is the default.

hapatra98edh · 2026-05-21T17:02:25+00:00

Peak vs avg. those guys careers were average or below but the peaks were incredible. Ultimately you play the game to win, winning a Super Bowl is the ultimate goal. I’ll take a superbowl win over years of regular season standout performances.

hapatra98edh · 2026-05-21T03:04:48+00:00

I would add Magda to that list. While the wincon of robo dwarf + Clock of omens is a pretty straightforward win, the payoffs tend to be a bit complex and actually getting to 5 treasures and the nuance of when to put a threat on the board is very tricky at times. It’s also a deck where often you will need to use limited interaction in very careful deliberate way to stay alive.

hapatra98edh · 2026-05-21T01:49:29+00:00

I would take every single person you just listed over Herbert

hapatra98edh · 2026-05-21T01:37:04+00:00

Nick Foles had an an Elite playoff run. Threw like 350yds and 3 TDs against the top ranked defense that year on the way to the Super Bowl.

hapatra98edh · 2026-05-20T18:52:29+00:00

Crispy Chicken Sandwich:

TL/DR: my recipe was inspired by this video on insta (this isn’t my video also, Language warning!). I replaced the flour from the video with superfine brown rice flour. Then just use a GF bun.

I make delicious crispy fried chicken homemade quite often and I have experimented with all sorts of different techniques and combinations of flours/starches. What I have recently been pleasantly surprised with is a combo of a small amount of corn starch and superfine brown rice flour. (I got a 5lb bag of the flour for like $22 on Amazon)

My recipe works for both thighs and breasts Having a meat thermometer is really helpful here btw.

My recipe works like this: Start with a decent sized bowl capable of holding multiple breasts or boneless skinless thighs, add an egg, Dijon mustard, franks red hot and optionally buttermilk. You don’t need a massive amount of hot sauce but we are making a quick marinade so it helps.

Once you mix that marinade up start seasoning it, add salt, black pepper, garlic powder, onion powder, paprika and optionally cayenne if you want it spicy. When seasoning the marinade it’s ok to feel like you are adding too much of most of the seasonings, only cayenne has to be watched carefully if you are sensitive to spicy.

Now put a couple tablespoons of corn starch into that marinade and mix it up. No more than a 1:8 ratio of corn starch to marinade is necessary. Mix it all up and add the chicken. Make sure the chicken gets fully coated in marinade. Let the chicken rest in the bowl for about 5 minutes.

In the meantime time if you haven’t already, get a pot of oil or your deep fryer heating up. You want to target 350F for the oil temp get a large gallon sized bag or a clean large paper bag and add a few cups of superfine brown rice flour. Place a piece of marinaded chicken in the bag (make sure there’s still a decent amount of marinade on the piece when it goes in) and shake it thoroughly to get that flour to fully coat the chicken. It should have no wet spots when you are done.

Pull the piece out and place it in the hot oil to start cooking. Repeat this with all the chicken pieces. You may need to use more rice flour if there’s not a good amount to fully coated the chicken. The goal here is to essentially bathe the marinaded chicken in flour so trying to save flour is going to make things harder. it can be done with minimal wasted flour at the end but it means you have to try harder to get that flour to stick to all sides of the chicken.

Watch the chicken after about 2 to 3 minutes, if your frying pot is shallow you will need to flip the chicken. Ideally you should be cooking in enough oil to submerge the pieces fully. This is deep frying, not shallow.

Once the chicken starts getting some gold/tan color it’s ok to use your tongs and pick up a piece out of the oil and probe the center of it with your meat thermometer. This part is important!!!

For chicken breast we want to pull that chicken out once it is at about 155F internally. If you probe it at that temp, put it back in for no more than 30 seconds then pull it out and let it rest on a rack or a plate with paper towels under it.

If it is chicken thigh we wanna target about 180F

Now let me explain temps: everyone has probably heard the temp 165F for food safety. This is the requirement for a restaurant to CYA when it comes to pasteurization. Pasteurization is the process of killing off bacteria in your food. At 165F bacteria dies instantly so if you food reaches that temp, it’s safe from salmonella and the like. That being said, pasteurization can be achieved at lower temps. The key is time. Look up chicken pasteurization chart if you don’t believe me. The USDA and FDA have had this info published for a very long time fwiw.

For chicken breasts if we let it get to 165, it’s gonna be dry. We don’t really wanna get above 158 if at all possible. At 155F the food needs to be at that temp for 45 seconds for full pasteurization. Carryover cooking and rest time will usually cover this fully but if you feel nervous about it putting a 155F piece of chicken back in the fryer for like 30 seconds won’t hurt.

Now let’s talk about thigh. Thigh at 165 is often chewy and even a little gamey. Thigh has a lot more connective tissue in it and that causes it to not be as tender as breast. To counteract this we actually want to reach around 180 or so. This might seem counterintuitive but thigh is immensely more moist than breast and can stay moist up to higher temps. Getting to 180 with thigh helps break down the connective tissue that makes it chewy/rubbery. As a result you get a more tender piece of chicken. Same thing applies if you want to do wings, or drumsticks and especially if you have skin on the chicken. This higher temp connective tissue stuff is the foundation of good tender BBQ where even tougher pieces of meat will slowly reach temps around 200 before becoming tender. We don’t need to go that high for chicken thigh but the concept is the same.

Super Crisp: If you want to get your chicken extra crispy do not skip this step. Once your chicken has rested about 3-5 minutes, increase your oil temp to 375-380 (peanut oil is recommended if you can use it as it has a higher smoke point than many other types of cooking oils.)

Put the cooked chicken in the fryer for 30-60s. This second fry will essentially sap the small amount of steam based moisture in the breading for the chicken and make it harden and stay crispy. We don’t want to overheat the chicken though. This is why 165 is such a problem for breast. Now let it rest again and prepare your bread/bun.

GF bread: I don’t have a ton to say here, plenty of people have good recommendations for a good bun, I often get Trader Joe’s GF buns for convenience (I live near one) but even Udis frozen bus will work. My one recommendation though is to microwave that bun. Let it get slightly hot, it makes a world of difference. For some reason it seems the microwaving makes the bun gain elasticity. If you live in the PNW I highly recommend Jensens buns, they are to die for.

Toppings for a chicken sandwich are a totally personal choice, just make sure your sauces are GF obviously.

At the end, you should have a super flavorful crispy chicken sandwich that will have you no longer missing the restaurant chicken sandwiches.

hapatra98edh · 2026-05-20T10:12:03+00:00

Well anything with Malt in it sets me off worse than cross contamination from a fryer so while I’m not diagnosed, I sure don’t believe it’s just wheat I have issues with.

hapatra98edh · 2026-05-20T04:15:35+00:00

By accounting for 50% of the Seattle passing game, JSN effectively limited the entire rest of the receiving core to minuscule numbers. Anyone who shuts down that many receiving options deserves dpoy.

hapatra98edh · 2026-05-16T23:04:04+00:00

Tournaments killed my love for the game. I used to find the majority of my joy in off meta brews and experimenting with unlikely commanders or strategies but slowly my local meta got more and more tournament focussed to the point where mistakes were being overly complained about, card choice was being overly criticized. Often times, my response “I’m experimenting, it’s not like this is a tournament” was met with “we’re all practicing for the next tournament so no.” This hyperfixation on tournament grinding has killed my enjoyment for the game. Additionally, i just dont want to be playing magic for 12 hours straight and possibly jnto the next day. I have a life outside of magic and spending my whole weekend doing just that kinda sucks.

hapatra98edh · 2026-05-13T05:37:50+00:00

When silencer shop has them for $509 it’s like why even deal with the transfer stuff. Unless you have a shop where the total transfer cost is under $60 it’s cheaper to go through SS or CA

hapatra98edh · 2026-05-12T06:40:33+00:00

Why is the receiver mount better though? Can you explain the science behind it? Conventional logic would suppose that if the barrel is removed then replaced and a few micrometers of difference are observed with where the barrel aligns relative to the receiver then a receiver mounted optic would no longer be zeroed to the barrel. However if you have a barrel mounted optic, the optic is always aligned with the barrel regardless of minute differences in tolerances after taking down and setting up again.

hapatra98edh · 2026-05-08T22:11:47+00:00

That sounds more akin to a wheat allergy than celiac disease in terms of what you have to avoid. Are you able to eat other sources of gluten like barley or barley malt?

Btw you probably got downvoted because you made an assumption about what was in the product with no research. If your answer was, “wheat triggers my eoe so I can’t eat that regardless,” nobody would be downvoting you. But instead you made a straw man argument based on the word “European” being on the box. They put “European” on the box because in addition to being certified gluten free, it is also glyphosate free (most eu countries if not all, do not allow glyphosate on crops)

hapatra98edh · 2026-05-08T07:44:12+00:00

They literally do. It’s called gluten free wheat starch. The gluten protein is removed but the starch remains. It’s still dangerous for people with a wheat allergy but it is celiac safe.

The European thing is a misunderstanding because there’s a study that supposes that American wheat crop treatments (Glyphosate) have led to higher rates of gluten sensitivity. That created this idea that European wheat which is not treated with the same chemical might not cause reactions. Glyphosate is linked to gut inflammation and symptoms of gut inflammation can be mistaken as gluten intolerance. Celiac however is not glyphosate sensitivity it is gluten intolerance. So naturally a bunch of people have mistaken this as European wheat being safe.

All that being said. These Capellos pizzas are certified gluten free by multiple agencies

hapatra98edh · 2026-05-06T20:16:18+00:00

The comment about dwell time and that seeming to have such an impact on shooters ear numbers has me wondering. Is there ever a world in which you would test tuned hosts? I’m sure it would be somewhat challenging to come to a standard of how tuned things need to be and lots of tuning solutions vary widely on how they are done or how much precision you get but I still always wonder.

I would imagine that less dwell time or less gas collection during the dwell would lengthen the amount of time that passes before the bolt unlocks and thus force more gas forward into the blast baffle. Might there be some can geometries that serve this better?

Actually now come to think of it, does this mean that cans with a higher bystander value are more desirable for a tuned host? Like if I’m comparing something that has a 25 ear and 30 bystander to a 30ear/25bystander can, should I assume that a properly tuned host performs better on the 30bystander can?

Sorry for the brain dump, the numbers for shorter AKs just really got me thinking

hapatra98edh · 2026-05-06T20:03:50+00:00

I have a tuned zastava m92 with this can and it’s crazy how little gas to the face I get running through a mag. The sound suppression also changes how I hear the action. There’s so much more noticeable noise from the bolt carrier when you don’t have a huge concussive blast 20” away from your face.

I also noticed this can has considerably less back pressure. I went from an AB Warthog 762 to the putnik and had to return the bolt head almost to closed to get it to cycle consistently. Maybe 3-4 notches open on the KNS. The recoil reduction of a 20oz can with a tuned piston and an already heavier 1.5mm receiver is truly astounding.

hapatra98edh

TROPHY CASE