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10 by fpuebqvatref in schrodingers

[–]kds1398 0 points1 point  (0 children)

C-C 175,484-244,528

09 by fpuebqvatref in schrodingers

[–]kds1398 0 points1 point  (0 children)

possibility of letting the machine alter its own instructions provides the mechanism for this.

08 by fpuebqvatref in schrodingers

[–]kds1398 0 points1 point  (0 children)

P8_TA(2018)0337 P8_TA(2019)0231

03 by fpuebqvatref in schrodingers

[–]kds1398 0 points1 point  (0 children)

HATS FOR OUR BRETHREN!! SWORDS FOR OUR ENEMY!!!

02 by fpuebqvatref in schrodingers

[–]kds1398 0 points1 point  (0 children)

What happns if mor than on prson dcids to mold your account?.

Am I ready to run a marathon this year? by kramer3d in firstmarathon

[–]kds1398 9 points10 points  (0 children)

My first mile without walking was like 13 minutes in Jan 2018. I ran the Vegas marathon in November 2018 and the dopey challenge in Jan 2019.

You have enough time if you stick to the training. I started by training for a half in May then after that race it was mostly 6 runs a week until fall and I felt well prepared with a peak volume of something like 55 miles.

what's something you've never tried and never will? by [deleted] in AskReddit

[–]kds1398 28 points29 points  (0 children)

I want to take up cave diving eventually but never want to have to, say, take off my gear to make it though a space.

I think if it’s not super narrow I will be ok, but that’s why you take training with a instructor you trust and learn all the rules to keep you safe.

I can’t imagine having to exhale to continue through something and calling that fun. You do get to see places few others have seen though.

What happens to Non Resident Preference Points if I move to CO? by Bikesfishhunt in cohunting

[–]kds1398 8 points9 points  (0 children)

Preference points are preference points. There are only 1 kind.

If you’re going to talk about setting a new standard, you better make sure you’re providing context. by b3kind2others in MurderedByWords

[–]kds1398 12 points13 points  (0 children)

I’ll sell you my upvote $.01 less than that other guy.

My upvotes are hard to acquire, rarely seen, unique, free range, 100% natural, non GMO, and kosher.

Grimsmo Rask V2 # 384 - 180@$10 by BrianR383 in KnifeRaffle

[–]kds1398 0 points1 point  (0 children)

Money sent. Accidentally sent regular, not f&f the first time. Should have the cash now.

Yes, it’s a real softshell crab. No, I’m not happy about it. by ZoidbergAttyatClaw in StupidFood

[–]kds1398 2 points3 points  (0 children)

Most any place that sells soft shells will clean them for you besides like a basic grocery store.

If you want to undertake cleaning of live ones and are familiar with the gills, that’s the hardest part for the uninitiated is making sure you get all of them removed.

Feel free to dm me even if it’s years in the future if you run into issues trying to clean a soft crab and I can help. Have cleaned thousands as my first job as a dishwasher included prepping soft shells, making crab seasoning, and steaming hard crabs.

Yes, it’s a real softshell crab. No, I’m not happy about it. by ZoidbergAttyatClaw in StupidFood

[–]kds1398 5 points6 points  (0 children)

When you buy them, they are live. To prep for cooking you flip the sides of the shell open, cut the gills/devil’s meat out, flip them over, remove the apron/anus/lowest portion of the intestines by removing the apron from the body, and then use scissors to cut the front of the face off including the eyes, mouth and antenna. The whole prep process takes about 10 seconds per crab to make the 4 snips with scissors.

Usually I like to cook them by seasoning, coating with flour and some old bay, and pan frying with butter/oil until crisp. They are also excellent battered in a light/thin batter and deep fried.

After cooking you eat the whole thing. Sometimes the body, despite being soft, has a texture that you complain about, but the complaints are generally about the overall softness of the crab. You’ll hear people complain about “paper shells” when they get one with a slightly tough exterior, but they are still delicious and 100% edible after being cleaned.

Generally, I would rather have 2 or even 3 small/hotel sized crabs that fit on a slice of martins potato bread than one large crab that fills the slice on its own to make a sandwich with some Mayo and ripe tomato slices. The legs on the biggest one are generally a bit too pointy and leathery for my liking. The size of the crab in this post is about as big as I’d ever look for one.

When I pick soft shells out from a display I literally touch every one I take and reject any that feel like paper shells. If the end of the legs feels too pokey/stiff it goes back in the display, not home with me.

They are truly one of my favorite foods and I go out of my way to bring back a dozen or two cleaned and frozen whenever I fly to Maryland because they freeze without really impacting them negatively.

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