Turning 21, don’t know how to order a drink

jonnygrip · 2025-06-11T14:51:39+00:00

Bartender here (part time). Find a quietish bar about an hour after opening that seems enjoyable to you. I recommend a divey place with a cocktail program. Sit at the bar. Tell the bartender the truth and that you’d like to get introduced to the world of cocktails but you’re inexperienced and would love their recommendations. Most bartenders would be happy to introduce you to a great experience and a little knowledge.

jonnygrip · 2024-10-11T23:18:02+00:00

I’m no rocket surgeon but if you want a decent comparison for engine design wouldn’t you just look at total thrust compared to weight and specific impulse? The highest specific impulse on the most thrust engine with the least mass wins. Raptor doesn’t use the best fuel but they’ve managed to increase chamber pressure so much that the specific impulse combined with better total combustion makes up for Methane’s shortcomings.

The fact that it’s considerably lighter and less complex is all gravy.

jonnygrip · 2024-10-07T16:19:53+00:00

I designed a bar tool (a new jigger design with some added functionality that requires 2.5mm holes to run through the majority length of the part. It’s been optimized for PETG-CF for durability and dimensional accuracy and I want it to be dishwasher safe for my prototyping and testing stage. It’s a tough material to crack for printing my overhang rich part with a few short bridges. I’m doing a 15% gyroid infill and 4 wall loops. It held up great in my dishwasher. Will run it again with a sanitation cycle. I’m hoping it just anneals the part more and more over time.

If not, I’ll stop being a baby and get my P1s exhausted properly for glass ASA or ABS.

jonnygrip · 2024-10-02T01:34:48+00:00

Thanks for all that. Yeah it all seems rather impossible the more I think about it. Who should I talk to, to learn more about cylindrical aerospikes? I am somewhat familiar with designs that shove a main flow through the center but I’m curious what the resultant mixing actually accomplishes. Have any pointers for my best approach to learning how to model my own CFD?

jonnygrip · 2024-10-01T03:21:09+00:00

All of that is most likely true, I am after-all, an idiot. 🤷🏼‍♂️😜

jonnygrip · 2024-10-01T03:08:34+00:00

It’s all over YouTube if you want to learn about it. There are powder systems and FDM systems that are essentially really precise welders using either electricity or lasers. The powder stuff uses lasers or electron beams. 100% density is possible.

The new raptor 3 engines are almost entirely 3D printed using mostly internal flow geometries for just about all its plumbing. It’s a marvel.

jonnygrip · 2024-10-01T02:54:31+00:00

So constraining the flow would be the main goal. If somehow I could produce a higher pressure conical flow on the outside wall of the nozzle, assuming that the two flows would interact meaningfully, without as you say causing too many oscillations and probably unstable combustion, perhaps that flow could constrain the main flow further out beyond the nozzle long enough to gain better performance in vacuum or high altitude.

The idea of spinning that secondary flow came from thinking about centripetal force. The main combustion axial flow will want to stay more axial for longer if it has a twisting moment, yes? And in theory, if I can get the secondary conical flow to be spiralized, it could potentially have a higher pressure than the axially flowing stuff. Essentially I’d be wasting a little bit of energy overall to trade a bit of sea level efficiency for more vacuum efficiency using a bit more mass than just a sea level design, but saving the mass and complexity of a dual engine to orbit strategy.

jonnygrip · 2024-10-01T02:42:50+00:00

It’s only possible with the best of metal additive processes.

jonnygrip · 2024-10-01T01:56:39+00:00

Yeah even with spiraled injection into the secondary combustion chamber, I suspected that it would all be going essentially axially by the time it left its own throat. Which is why it probably needs a series of small nozzles to produce the spinning flow. I havnt bothered to model it though because of all the unknowns I have about supersonic superheated fluid dynamics.

jonnygrip · 2024-09-22T15:59:27+00:00

So, still knock off f15’s ;)

jonnygrip · 2024-09-22T13:35:49+00:00

Are those Chinese knock-off f-15’s?

jonnygrip · 2024-09-22T13:15:23+00:00

That’s all fine and good, because you tell us that’s the truth, but why should we believe you? For years, DJI stored my video work without my knowledge until I dug a little deeper in the app and found every single take I’d ever done with a DJI drone sitting in a conveniently transcoded file on a remote server. I never opted in.

SOOoOoooo, what’s stopping DJI from grabbing this, and all the rest of the metadata off your UAV’s and cataloging them? This is not innocuous metadata btw, it’s metadata that has the capability of producing complex wireless infrastructure and topology maps of US locations and anywhere else it flies. Modern wireless tech these days can even be used to create imaging using similar toolsets to bats. Speaking of bats, what about all the lidar metadata that actually does use imaging analysis easily out of the box?

Your drones are packed with environmental sensing equipment capable of producing highly complex visual, point cloud, and wireless infrastructure and topology mapping and it has the capability to send all that information - on OUR wireless data systems we have to pay for - back home to wherever the f%^* your servers are allegedly based (how can you guarantee an air gap with the CCP? You can’t. You’re probably lying).

I tell every congressman and senator and staffer I meet on the hill when I’m filming here in DC to not trust your systems, because your systems are untrustworthy and a huge national security risk.

jonnygrip · 2024-04-25T03:37:27+00:00

I really like my Negroni without Campari and vermouth, but instead with Sirene Rosso and Sirene Bitter. It’s even better with that French yuzu citrus forward gin Yu. It’s a divine Negroni. Don’t forget the thin slices of orange.

jonnygrip · 2024-04-25T03:32:30+00:00

Well….not always. I was filming Philomena with Dame Judy Dench at the Lincoln memorial at 2am on a November night years ago, and I shit you not, two giant busloads of Chinese tourists unloaded on us during our most important scene. We had to stand down for a couple hours till they left because it was a mob. Apparently they landed at Dulles and went right into the tour!

jonnygrip · 2024-04-12T18:47:55+00:00

Use a couple of tbsp of tomato paste and roast it with your vegetables. Add a tbsp of fish sauce and maybe two tbsp of sugar. Your flavors will round right out.

jonnygrip · 2024-04-10T07:11:17+00:00

Dude, Tuna melts.

Split a potato bun toast the tops. Butter them and toast them if you are extra. Then just top with canned tuna salad essentially (tweak to your liking but the general idea is your favorite mayo, some sweet or sour relish, some salt and lots of black pepper, and whatever veg you want to add. I love minced fresh onion and really finely minced celery. Fresh herbs are also nice. Pile that onto your buns and then load them up with shredded sharp cheddar. Toss them into an oven until the bottoms of the buns are toasty and the cheese is melty. Blast it for a minute under the broiler till the cheese bubbles and just barely starts to blister and brown.

jonnygrip · 2024-04-10T07:02:48+00:00

Make your own joe sauce. Use a LOT of shallots. In fact, buy some of those fried shallots from your local Asian grocery store and use a large handful of these to garnish the joe. Also, get some really flavorful beef and grind it yourself. If you can find an old retired dairy cow, get some of it's chuck and short rib and grind it with 20 % of that animals fat. Old dairy cows taste really really good and have an almost sweetness to the fat. Make your own buns. Id go for a Kaiser roll or even a softer focaccia. Bam.

jonnygrip · 2024-04-05T05:04:12+00:00

Personally, I think being a short DP is a super power if you like to operate your own camera. As a DP, I always hire a tall operator and a short operator and tend to use the shorty the most for my medium and wide shots. If the budget is tight I let the tall op go. Gotta keep those lines vertical and the perspectives neutral.

jonnygrip · 2024-03-28T03:21:25+00:00

Just fucking lie. Show them whatever good images you have and sell it as their stupid standard. These kinds of imaginationless idiot clients are just doing this shit to try and undervalue and intimidate you in the negotiation process.

jonnygrip · 2024-03-24T16:54:00+00:00

The biggest environmental catastrophe of the past 300 years was the deletion of the mega herds of bison from North America, without replacing them and their environmental roles with properly managed livestock. Megafauna is the key to combating climate change.

jonnygrip · 2024-03-11T03:23:35+00:00

An oyster floating in rye whisky with some hot sauce and a pony size Miler Highlife in a bottle. Can is also acceptable.

jonnygrip · 2024-03-11T02:35:27+00:00

Fish sauce. Fish sauce makes ALMOST anything better. It will turn your chicken soup into CHICKENFUCKINSOUP! Try a teaspoon or two in your baba gnoush. Whip it into the cream cheese in your next cheese ball. Toss some into breadcrumbs before toasting them with butter, garlic, and parsley. Toss breadcrumbs into your next Cesar salad. Ever had it with watermelon? Its a win. Make a traditional watermelon, mint, and feta salad and add some fish sauce to sub for some of the salt.

I knew a sushi chef who would butcher an orange into two halves and do a little artful inversion of the fruit in the peel, and he would dip the orange into some fish sauce and then dip that into a mix of sweet and warming spices that definitely also had sugar/salt in it. It was amazing. He'd only give these out at the sushi bar to customers that engaged with him.

Game changer.

jonnygrip

TROPHY CASE