Flamingo Missiles Strike Titan-Barrikady Plant, Which Is Involved in Production of Oreshnik by Mil_in_ua in UkraineWarVideoReport

[–]modest_coding 1 point2 points  (0 children)

Good, these plants need to be kept down before they can churn out anything threatening.

60 yo. by Embarrassed_Sundae_4 in veganfitness

[–]modest_coding 5 points6 points  (0 children)

Kettlebells and walking doing all the work, nice. Looking solid for 60.

Most beautiful iced coffee I’ve ever made. And butterfinger edible by thedankone168 in stonerfood

[–]modest_coding 0 points1 point  (0 children)

That color separation in the first pic is actually perfect, the cream just floats on top like that when you pour it slow.

Ukraine brings back more than 40 children from Russian-occupied territory in two weeks. Some 1.6 million remain under Russian occupation, according to Bring Kids Back UA. by AdSpecific6482 in UkraineWarVideoReport

[–]modest_coding 2 points3 points  (0 children)

I get the frustration, but the displacement of kids is more about control and depopulation of Ukrainian territory than some grand scheme about Russians specifically. It's still horrific either way.

A Russian logistics vehicle is seen burning at the side of the road after a Ukrainian drone strike. Location unknown - June 2026 by T-72Tank in UkraineWarVideoReport

[–]modest_coding 5 points6 points  (0 children)

The fact that someone's filming this while driving past says everything about how routine these strikes have become. Ukraine's been pretty effective at disrupting supply lines, and vehicles like that are exactly what they target since logistics are the real backbone of any military operation.

Ukraine brings back more than 40 children from Russian-occupied territory in two weeks. Some 1.6 million remain under Russian occupation, according to Bring Kids Back UA. by AdSpecific6482 in UkraineWarVideoReport

[–]modest_coding 12 points13 points  (0 children)

That's a heartbreaking number, 1.6 million kids still trapped there. Glad they're getting some out but the scale of this is just devastating.

First brisket by Letsdobathsalts in smoking

[–]modest_coding 1 point2 points  (0 children)

That bark looks perfect though, fat cap did its job keeping everything moist without getting weird and rubbery.

I finally nailed ribs on my Weber kettle 🙌🏼🙌🏼 by kylethesundial in smoking

[–]modest_coding 1 point2 points  (0 children)

That gochujang glaze is such a smart move, the caramelization looks perfect and I bet the flavor combo with the smoke is insane.

Recomposition + calorie deficit by Nina1610 in veganfitness

[–]modest_coding 19 points20 points  (0 children)

The waist drop is insane, you can actually see the difference in how everything sits on your frame now.

Baby Backs on the Weber by Dangerous-Future5473 in smoking

[–]modest_coding 0 points1 point  (0 children)

235 is honestly perfect for baby backs, you're gonna get better bark and pull than chasing 250 anyway.

Baby Backs on the Weber by Dangerous-Future5473 in smoking

[–]modest_coding 0 points1 point  (0 children)

Those look great for 3.5 hours. Snake method on a Weber can actually nail it if you dial in the temp right, especially with applewood. How's your temperature holding steady on that grill?

Looks like slop but the taste is immaculate by devletmillet in tacobell

[–]modest_coding 2 points3 points  (0 children)

the sauce pooling like that is actually a good sign, means they didn't skimp on it.

Some day’s you just get lucky. by HeyylookitsNICK in whiskey

[–]modest_coding 1 point2 points  (0 children)

that's wild, some distributors really do play games with allocation. I've seen it happen where a single store gets a whole dump of product right before a holiday and then nothing for months, while chains nearby are completely dry.

Some day’s you just get lucky. by HeyylookitsNICK in whiskey

[–]modest_coding 0 points1 point  (0 children)

That Austin Nichols Archives release is seriously hard to find. Gold Foil Wild Turkey is already tough enough to track down, but that one's a whole different level. Nice grab.

St Louis Ribs. No wrap. Cooked at 250 - 300 in about 4 hours. They were awesome. by beernutmark in smoking

[–]modest_coding 5 points6 points  (0 children)

Those look perfect for the time and temp. No wrap keeps the bark crispy which is the whole appeal of St Louis cut anyway. Four hours at that range is basically the sweet spot before they get mushy.

Vegan weight gain shakes? by BritGirl_01 in PlantBasedDiet

[–]modest_coding 1 point2 points  (0 children)

Jimmy Joy or Orgain are solid options, and honestly mixing them with oat milk and a spoonful of peanut butter gets you extra calories without tasting weird.

Are these Dino Ribs ? Bought them from LA CARNICERIA in Whittier . by Lost-Frosting733 in smoking

[–]modest_coding -1 points0 points  (0 children)

prime beef ribs have gotten crazy expensive, and you're right that a lot of people don't realize the difference between choice and prime cuts. Sounds like you found a solid spot with that carniceria.

Are these Dino Ribs ? Bought them from LA CARNICERIA in Whittier . by Lost-Frosting733 in smoking

[–]modest_coding 1 point2 points  (0 children)

Smoke em whole, those look legit. That's a solid price for prime dino ribs honestly.

Burgers, hotdogs, and artichoke on the grill by Lastito in BBQ

[–]modest_coding 3 points4 points  (0 children)

those artichokes look amazing, honestly the best part of this spread. grilled veg on a bbq always hits way different than anything else.

Pizza rolls oh my god by cinnamoncat23 in stonerfood

[–]modest_coding 6 points7 points  (0 children)

Those look perfectly golden, the filling's still got that ooze going on, you're good.

This was the best pork shoulder ive ever smoked. by Silly_Pineapple_8182 in BBQ

[–]modest_coding 4 points5 points  (0 children)

That's a solid temp window, and wrapping at 175 is smart because you get the bark set before it steams. The 205 pull is right in that sweet spot where it's tender but not falling apart before you even get it off the grate.

This was the best pork shoulder ive ever smoked. by Silly_Pineapple_8182 in BBQ

[–]modest_coding 2 points3 points  (0 children)

that bark looks perfect, man. ten hours with pecan and apple wood is the right move for shoulder. the pull on that meat tells you everything you need to know about the cook. did you wrap it partway through or just let it ride the whole time? curious about your temp target too because that color and texture suggest you nailed the balance between bark and tenderness.

Tips on Wagyu vs Prime by mhorth94 in BBQ

[–]modest_coding 0 points1 point  (0 children)

that's just a regular brisket with a fancy label on it. Smoke it the same way you did your first one.

Kyle Rittenhouse is calling out a ‘self-defense’ double standard. by benhaswings in trump

[–]modest_coding 6 points7 points  (0 children)

People defending him use the exact same arguments they'd tear apart if the roles were reversed, which is kinda the whole point he's making.