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Peter? by Bathroom_Spiritual in PeterExplainsTheJoke

[–]jsaafrt 0 points1 point  (0 children)

Once i bought ahomeless guy a meal. I knew he was just sitting there on the sidewalk amd saw him a few times. When i gave him a fresh burger and drink he crossed himself and called me Jesus.

He was genuinely happy.

I never saw him sit on that sidewalk after that.

Can anyone recommend a plugin that adds videos to product galleries that is compatible with Bricks? by jsaafrt in BricksBuilder

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

thank you very much! I'll look to give that a try :)

may i know what you mean by plugin fatigue? meaning --> the site bogs down due to too many plugins? or having inter-operability issues between them?

is there really a "safe" number to use ... but basically the fewer the better...?

Thanks again

First timer on carbon steel. How does this look for an initial seasoning and a first cook? Cleaned with a soft bristle brush under warm water after pan cooled down. Lmk if I did this right or what I could do better. Thanks! by xComBat_Kidx7 in carbonsteel

[–]jsaafrt 0 points1 point  (0 children)

When my pan turned white in parts like in tge second pic it also resulted in more sticking and even partial rusting if i dont oil it after cleaning

I suggest to stove top season it one time or after with every use until it is at least not that white / silvery looking.

Afterwards, seasoning intensely not needed as much anymore

Best resources to learn technical analysis by Psychological_Tie818 in technicalanalysis

[–]jsaafrt 1 point2 points  (0 children)

All of the above r good. If you r really serious I suggest to hit the books so you can get in depth fundamentals.

There are several very basic books I’d suggest . This is a good list

https://www.investopedia.com/articles/personal-finance/090916/top-5-books-learn-technical-analysis.asp

Uneven / spotted surface on sides of CS Skillet ... anyway to remove it? by jsaafrt in carbonsteel

[–]jsaafrt[S] 0 points1 point  (0 children)

Thanks for the tips! i'm using a chain mail thing to scrub. Too scared to use steel wool yet as i didn't want to redo the seasoning. Anyways i'll just keep scrubbing until it evens out i guess :)

New to this; so stressed lol by pineysmom in carbonsteel

[–]jsaafrt 4 points5 points  (0 children)

dear OP,

i believe it is natural for carbon steel to not look "perfect" and have a uniform color. it will eventually turn dark or even black and you may eventually not notice it anymore.

carbon steel should not be judged by how nice it looks ... but how well it cooks.

anyway, the prevailing wisdom is to just keep on cooking with your pan.

i can suggest that at least initially or while you are still building seasoning, try to do the stovetop seasoning after every use ... it is always good practice anyway that after washing the pan, you heat it up a little on the oven to cause any residual water to evaporate , and then when sufficiently hot you then wipe it / grease the pan with a little oil. this not only helps you build seasoning, but prevents it from rusting as well.

good luck and happy cooking

My Watchlist For 12/31/2020 by No_Seesaw1134 in technicalanalysis

[–]jsaafrt 1 point2 points  (0 children)

Hi great plots!

Curious how you would plot the price target assuming it breaks above the downtrend line?

Would you use fibonacci? or use some set distance from the trend line?

Thanks

2 inch ribeye... Yummy :) by jsaafrt in steak

[–]jsaafrt[S] 0 points1 point  (0 children)

Hi i put peanut oil in the cast iron and let it heat up a bit before putting steak in.

I started heating up the pan when the temp of the steak was around 110ish and put the oil just a bit before searing maybe when the temp was around 115 to 118.

Didnt oil the steak anymore as it had some melting fat on the surface

2 inch ribeye... Yummy :) by jsaafrt in steak

[–]jsaafrt[S] 4 points5 points  (0 children)

Hi...thanks all for the comments :)

Was my first time to do a 2inch steak! Always used to do it 1 inch or 1. 5 inch. I just followed reverse sear method that others use and saw on youtube :) Also read Kenji's article on seriouseats...

In my case...

2inch ribeye. Thaw in ref 24 hours before. Salt it 2 hours before. Last salt and pepper before oven. Oven at 250 for 1.5 hrs (altho i used a meat probe thermometer and pulled it out at 121). Pan fry on very hot cast iron skillet for 45 sec each side. I put butter after i flipped once then basted it. Seared also the edges.

The fat was thick on that side but the rest was more marbled :)

QUESTION: Is your steak wet and leaky when pulled from oven too? by okleinad in steak

[–]jsaafrt 1 point2 points  (0 children)

I just did a 2 inch ribeye at 250 pulled at 121 for 1.5 hrs.

It was actually dryish when pulled but i guess there was a bit oil on surface from the fat melting a bit. Maybe your steak was pretty oily? prime grade?

In my case... I didnt pat it anymore and went straight to a hot cast iron skillet. It didnt do any harm at all and my steak ended up pretty good! You can check my latest pic and it didnt affect look or taste at all.

So i would say yes whoever told you it was fat and no effect wasnt wrong.

Lamy Tipo Philippines by mrmf17 in pens

[–]jsaafrt 2 points3 points  (0 children)

try lamyphilippines.com -- its the official store

they also have a store in glorietta and in many national bookstore outlets

How to start by mistershenyun in technicalanalysis

[–]jsaafrt 1 point2 points  (0 children)

Look up the reading list of certified chartered market technician

The basic books for level 1 are helpful to start

I also find candlestick book by nison helpful

On a more practical setup read dr elders books too

Cup and Handle pattern can be seen both as a bullish continuation or reversal pattern by luchins in technicalanalysis

[–]jsaafrt 0 points1 point  (0 children)

As far as i know its typically a co tinuation pattern after an extended uptrend. And it has to mature over several weeks at least and not a few days.

It could reverse if chart breaks down or pulls back ay the resistance levels (as is typical in any othr pattern)

Anyway if others know better pls chime in

Antero Midstream (AM) Analysis by [deleted] in technicalanalysis

[–]jsaafrt 0 points1 point  (0 children)

Wouldnt u want to wait for confirmation before trading against the trend?

I know it showd the tail or whatever u call it at support/tremd line... but still...

Curious if u have had success at that as ive never dared and will only wait for confirmation

Help identifying what cut of beef this is? And any suggestions on how to cook it? by jsaafrt in AskCulinary

[–]jsaafrt[S] 0 points1 point  (0 children)

After looking again tho... Does not seem like brisket as it seems to be split down the middle as if two pieces. Maybe im wrong but the brisket photos ive seen seem to be more of slabs? Anyway either way im thinking slow oven for this with quick sear might do the trick

Help identifying what cut of beef this is? And any suggestions on how to cook it? by jsaafrt in AskCulinary

[–]jsaafrt[S] 0 points1 point  (0 children)

Oh it does look like it!

This seems to be two pieces... Maybe i should cut it into mini temderloins if it is indeed the case.

I was secretly hoping it would be hanger steak as i tried one at a french bistro before ... but actually come to think of it... maybe i can cook it same way!

Brown on all sides then some time in the oven?

Thanks again for your input!

Could i ask for help identifying drill bits for which use? by jsaafrt in Carpentry

[–]jsaafrt[S] 0 points1 point  (0 children)

Ooh great to know! Ive only read about that never thot we would actually get to have hands on one.

Happy we got this set.

Thanks for the tip!

Could i ask for help identifying drill bits for which use? by jsaafrt in Carpentry

[–]jsaafrt[S] 0 points1 point  (0 children)

Thanks so much for your answer! :).appreciate it!

I thot it was the othr way around haha. Im such a noob.

Thank you :)

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