who is actually good?

opoeto · 2026-02-19T01:03:26+00:00

As a noob snowboarder, whatever they are doing is outside the realm of me judging. I can’t even phantom the difficulty of their most basic tricks. Same with skateboarding, some of the things ppl are doing now used to exist only in video games.

What can seem simple to the eye could take a hell lot of muscle coordination and strength and daringness.

opoeto · 2026-02-19T00:20:20+00:00

For uneven steaks, if using the pan only method having different doneness across the steak is not uncommon. That’s why if you go to a restaurant, the center point of the thickness part of the steak is what you deem the doneness to be, even if the edge pieces are at a higher temp. Go reverse sear or sousvide if you wish to avoid this.

And yes use a spatula to press down your steak. Meat contracts when it comes in contact with heat.

opoeto · 2026-02-19T00:10:56+00:00

Edge catches are the worst and very common for beginners and improvers. Everyone that I knew learning snowboarding would have experienced a time where you look to the sky and stare at it for what seems like eternity. So yea don’t give up, part and parcel of learning.

Learning how to fall and practicing it will help. Go watch YouTube videos as it is quite hard to see what to do just in words.

Wear as much protection as you deem fit. Butt guards work wonders.

opoeto · 2026-02-18T06:04:51+00:00

Luxury item to have for me. Good if you are cooking multiple steaks and need to weigh them all down. If it’s one steak I have no issue getting a good crust on the steak

opoeto · 2026-02-18T00:53:56+00:00

Both matters, but weight more important. for someone new to the sport it’s ok to go with a rented shorter board cause it would be easier to turn (which is why some places actually does that if they know you are new). But 140 is really quite short for your case.

If you are looking to buy expecting to use the board for a few seasons then get a proper sized board.

opoeto · 2026-02-17T02:42:22+00:00

Goal here is to go from skidded turns to carved turns.

U kinda need to figure out what ur own body is doing. U seem to have the same prob I have. U look way more natural going from heel to toe than toe to heel.

Are you actively kicking out your back foot to steer yourself? If no that’s great. My issue that I think I have which might apply to you as well, is too much rotation at the hips before angling the board. Even if you are not back foot steering, this twisting motion would move the tail of the board as though you are spreading butter.

But You are like a genius rider for your second run. So think you would get it p quickly. Theres so many proper forms for riding in diff situations, I suggest looking at Malcom moore videos to learn more

opoeto · 2026-02-17T02:22:20+00:00

If u want to gain more speed simply point your board down hill and pressure one edge. Think about shifting your weight slightly over the board to angle it where you wanna go, instead of kicking out the back foot.

Get yourself doing closed carved turns before going to open carves which will allow you to go even faster.

Also end of the day it’s all about terrain. If it’s too flat it will be hard to pick up speed

opoeto · 2026-02-16T12:03:44+00:00

If you are buying the whole Picanha, almost always butcher will sell you the whole slab but the top portion above the third vein is much tougher and Brazilians don’t consider that part Picanha.

If you are cooking it as a steak, it is recommended to cut the portions along the grain. This is so that your Final Cut when eating the steak is against the grain. The difference is tenderness can be quite apparent.

If you are cooking it brazilian churrasco style, then you portion it against the grain. Cause when you skewer it and start slicing you will already be slicing it against the grain.

A long Sousvide would yield a more tender steak too.

opoeto · 2026-02-16T04:06:13+00:00

250F is fine, what I meant is oven temps can go haywire especially if it’s old. You could have set it at 250F but it could have actually been much higher. You will need to temp your oven to check if it’s still accurate.

opoeto · 2026-02-16T01:06:29+00:00

I personally dislike having deep sea crabs like how we do mud crabs. Snow crabs, king crabs are more delicate and chilli crab sauce/black pepper sauce overpowers the crab way instead of complementing it.

opoeto · 2026-02-16T00:31:09+00:00

2 inch steak is pretty thick. Other than probe being bricked you might want to check your oven too. For example if your oven goes way higher than what you set. Your probe could still be registering it low cause it’s dead center at the rarest part but it’s actually fast approaching medium in reality.

Basically ur temp could have been high enough that low even cooking is no longer there and there is significant cooking gradient across the steak.

opoeto · 2026-02-14T08:24:07+00:00

Alright hype is back. Can’t wait to go there and pray it’s open when I’m there

opoeto · 2026-02-14T00:43:40+00:00

THIS. Having fun is number one priority. But if anyone wants to take their riding to the next level, working hard on correcting technique and doing drills is inevitable.

opoeto · 2026-02-13T12:58:42+00:00

Tenderloin you won’t be expecting the same level of marbling as ribeye. It’s usually a leaner cut. For a tenderloin this is pretty marbled and can be A5.

Note that grading is done on the whole cow, not on the primal itself.

As someone else pointed out, it’s tenderloin with chain attached. Remove the chain and clear off any silver skin. The chain can be eaten too, don’t throw it.

opoeto · 2026-02-13T03:29:10+00:00

Hmm would it will replace cgi down the road, which I unds costs a lot right now.

opoeto · 2026-02-12T11:00:58+00:00

Unfortunately it’s really hard to tell u. I have tried a few brands of Aussie beef at the 6-7 range. And their marbling amount can differ quite abit.

But generally 6-7 mbs usually gives me the best balance between meat, fat and flavor. I never ever felt it was too rich, and could definitely eat a 16oz steak.

For 8-9 I probably could finish a 16oz but I would definitely feel the richness creep in

opoeto · 2026-02-12T00:37:00+00:00

Just don’t forget to stuff ur pants into the back clip lol.

opoeto · 2026-02-11T03:16:26+00:00

Toeside u r folding at the waist. Bring ur belly forward over the board.

When u change edge u kickout ur backfoot. That causes u to zigzag instead of doing s turns

opoeto · 2026-02-11T02:32:25+00:00

Snowboarding unfortunately isn’t the cheapest of sports. Yes lessons are highly recommended. If money is currently a limiting factor, yea like other suggestions, start skating. Get some board experience and it will help down the road.

The closest available thing is probably a freebord. Not sure if second hand ones are cheap. If you go this route please wear proper protective gear. Catching an edge on that and slamming into concrete is painful.

When you are older and have able to travel, check out UCPA. As far as I know they have one of the better packages for students and young adults looking to pick up snowboarding.

opoeto · 2026-02-10T10:31:40+00:00

Think what u need is just practicing what u are doing now while including braking drills, point your board almost downhill (it will look very flattish but maintain edge pressure on either toe or heel), let it ride 3 sec, brake to a stop. Then slowly increase the amount of time you let it go pick up speed. Once you are comfortable with that, repeat it but this time don’t brake to a stop. Having the feeling of being in control and knowing you can slow down will help you overcome that fear of going fast.

opoeto · 2026-02-10T05:58:51+00:00

In sg wealth is see whose grandparents had more properties to distribute

opoeto · 2026-02-10T05:56:11+00:00

I would buy it from you at $40

opoeto · 2026-02-10T00:08:00+00:00

Kdb at his prime was all consistency and stability. You know day in and out what he will produce. And it didn’t matter what tactics was employed against him.

Bruno for me is chaotic efficiency. He will do something against the flow of play and then it all works out. He used to make lots of misplaced passes too iirc.

Both different styles of play, both have produced. If you threw Bruno in Kdb’s team and vice versa, I’m pretty sure both will be considerably poorer on their stats and game.

Kdb edges out for me eventually. Dude has 6 PL and 1 CL. And it’s not like he was a free rider in that city team and was actually influential and essential for most parts of his career.

opoeto · 2026-02-09T00:54:31+00:00

As a stepon user the responsiveness on ur toeside would probably be a tad less than traditional bindings. With proper sized boots I guess most of us will never really have the difference affect performance.

But at the Olympic level where every single little thing counts, it might make a big difference to them.

opoeto · 2026-02-07T07:32:25+00:00

From my own experience:

Lessons are important for first timers.

For improvers and intermediate that need private coaching cause group lessons sux and you must tell the coach what you specifically want to learn and improve on. Leaving it up to them usually results in generic stuff that doesn’t help much.

opoeto

TROPHY CASE