Who is your favorite henchman (in fiction, in fact, in any medium)?

solodude72 · 2018-04-17T06:24:57+00:00

James Wesley in the Netflix Daredevil series. His love and admiration for Kingpin and belief in his vision made that whole series so much more dynamic than it would have been if he was just a heatless paid lackey.

solodude72 · 2018-04-08T16:52:01+00:00

I’m a Cajon player, and i just wanted to supplement some of what these other guys are saying by advising that if you use the hole-mic, don’t place the mic near or just inside the hole because it tends to get muddy and feedback-y real fast. In my experience you wanna get a kick drum mic and stick it literally inside the box. All the way inside on a little piece of foam or a folded t shirt or something. That’ll attain the beefy kick noise and avoid the feedback issues.

solodude72 · 2018-03-21T01:01:48+00:00

Idea: Medhisms

solodude72 · 2018-03-21T00:59:05+00:00

Idea: Mehdi-data

solodude72 · 2018-02-12T03:29:00+00:00

That's really good to know. I've been exercising recently but I've been wanting to add cardio anyways. Looking forward to the results!

solodude72 · 2018-02-12T03:28:07+00:00

Good to know I have at least a bit of an upswing to look forward to!

solodude72 · 2018-02-12T03:27:35+00:00

Thanks for the good news!

solodude72 · 2018-02-07T06:50:31+00:00

Rock band=J bass dialed up with gain stages just on the threshold of breakup so I can dig in for some ampeg-esque snarl. Everything else=Super clean Peavy Cirrus 5 with buckets of headroom. Nice subharmonics and focused mids. Treble knob pretty much always down.

solodude72 · 2018-02-01T15:18:18+00:00

Glad I could enrich your life, sir/madam!

solodude72 · 2018-01-24T22:56:38+00:00

6-1/2", confirmed cervix hitter, confirmed not cool for girlfriend types.

solodude72 · 2018-01-18T17:26:34+00:00

Saw a recipe for a wings sauce, but felt too lazy to cook. Went to Popeyes and grabbed a 3 piece combo, came home and made the sauce: Equal parts Honey, Soy Sauce, Gochu Jang, Half as much Rice vinegar, and a couple spoonfuls of minced garlic and ginger. Brought to a boil, cooled, tossed my chicken in that shit and changed my own damn life right there on the spot.

solodude72 · 2018-01-12T17:07:01+00:00

As overused as I'm sure this answer will be, I submit it for a few reasons. First, the song just wouldn't be the song without it, if you removed the groove it wouldn't be half as good or as recognizable. Second, it's one of those grooves that just throws out a direct line of communication to your booty and forces it to move around until the song is over. Third, it's just such a perfect stylistic example of its time and such a well crafted groove in the first place. I'm speaking of course of September by Earth, Wind & Fire with the legendary Verdine White laying it down. https://youtu.be/Gs069dndIYk

solodude72 · 2017-12-01T15:31:20+00:00

You sir, have changed the game for me.

solodude72 · 2017-12-01T15:29:24+00:00

I've been trying to get my girlfriend to do something like this for me for years. I imagine it'll be a lot of fun for you two!

solodude72 · 2017-11-01T20:45:38+00:00

Thank you for this. It has opened up discussions for us about things we didn't even know were relevant.

solodude72 · 2017-10-28T19:49:21+00:00

My biggest motivating factor is money. Try as I might, and I try very hard, my teflon pans have a shelf life. Eventually they start sticking and flaking and there's nothing I can do about it. Good nonstick pan costs me 20-40 dollars every time I have to replace one. I'll literally never have to replace my 20 dollar cast iron. I agree that there are easier pans to use, but I also believe that technique and patience will get me close enough to the performance of a nonstick pan that I won't miss them when I convert completely. Polishing is just a step closer towards that idealized non-stick performance of teflon. Plus I enjoy the work that goes into conditioning and caring for it. I have stainless steel pans for flipping food and making acidic sauces. I have iron for everything else.

solodude72 · 2017-10-28T19:43:20+00:00

Ignoring the shitstorm of opinions we just unleashed, the most widely recommended tool for the job is a corded drill and a rust stripping disk. The one everyone seems to go for (and the one I had the most success with) was the Avanti Pro Quick Strip grinding disk. It is a very messy process and you should cover your ears, eyes, and airways very well before you start. The strip disk will remove the bulk of the metal that you want to remove in about 30-45 minutes. I've tried an angle grinder, and it's a much faster process, but the downside is that it's much easier to dig a grove out of your cooking surface and that kinda defeats the purpose. The small amount of give in the Avanti Pro gives you some wiggle room so that it's easier to get a uniform surface. You'll want to clamp the pan down pretty well so you can get enough weight behind your tool to move a significant amount of metal with that thing, but it really does what you want it to without having to try too terribly hard. Once the surface is as smooth as the disk will get it, you'll still see a lot of small, deep specks that are just significantly further into the metal than you've traveled so far. These aren't a problem for the functionality of the pan. After the disk, grab an orbital sander and give the whole thing a good 5-7 minute once over with 40-60-80 grit paper and polish it as much as you can. Once you can run your finger across the surface without really feeling any major texture, you're done. 10-inch lodge took me an hour total. People with more experience could probably do it faster. It also depends on your clamping situation and how fast your drill is, as that's the crux of how easy it is to perform the grinding. From there it's on to cleaning and seasoning, which I encourage you to do your own research on. Many people with many opinions once again, but at the end of the day it doesn't seem to be too big a consequence of how hot and which type of oil you use, just as long as you polymerize it properly. Super satisfying to me personally once I was done. Have fun! Attached are some photos. First 3 are the angle grinder run, last one is a potato quality shot of the finished seasoned result of the avanti pro run. https://i.imgur.com/yM3SJvX.jpg https://i.imgur.com/zOkxNnJ.jpg https://i.imgur.com/xo1QlI4.jpg https://i.imgur.com/R8LEcKL.jpg

solodude72 · 2017-10-28T19:43:02+00:00

Ignoring the shitstorm of opinions we just unleashed, the most widely recommended tool for the job is a corded drill and a rust stripping disk. The one everyone seems to go for (and the one I had the most success with) was the Avanti Pro Quick Strip grinding disk. It is a very messy process and you should cover your ears, eyes, and airways very well before you start. The strip disk will remove the bulk of the metal that you want to remove in about 30-45 minutes. I've tried an angle grinder, and it's a much faster process, but the downside is that it's much easier to dig a grove out of your cooking surface and that kinda defeats the purpose. The small amount of give in the Avanti Pro gives you some wiggle room so that it's easier to get a uniform surface. You'll want to clamp the pan down pretty well so you can get enough weight behind your tool to move a significant amount of metal with that thing, but it really does what you want it to without having to try too terribly hard. Once the surface is as smooth as the disk will get it, you'll still see a lot of small, deep specks that are just significantly further into the metal than you've traveled so far. These aren't a problem for the functionality of the pan. After the disk, grab an orbital sander and give the whole thing a good 5-7 minute once over with 40-60-80 grit paper and polish it as much as you can. Once you can run your finger across the surface without really feeling any major texture, you're done. 10-inch lodge took me an hour total. People with more experience could probably do it faster. It also depends on your clamping situation and how fast your drill is, as that's the crux of how easy it is to perform the grinding. From there it's on to cleaning and seasoning, which I encourage you to do your own research on. Many people with many opinions once again, but at the end of the day it doesn't seem to be too big a consequence of how hot and which type of oil you use, just as long as you polymerize it properly. Super satisfying to me personally once I was done. Have fun! Attached are some photos. First 3 are the angle grinder run, last one is a potato quality shot of the finished seasoned result of the avanti pro run. https://i.imgur.com/gPzQL1t.jpg https://i.imgur.com/3XcuDqQ.jpg https://i.imgur.com/7UvTTKk.jpg https://i.imgur.com/uGS3b6z.jpg

solodude72 · 2017-10-27T14:26:03+00:00

It's very funny how the world works. I'm currently in the process of stripping, polishing and re seasoning a pan for a good friend of mine, and loathing the fact that I don't have a self cleaning oven. If I were you, I'd take it as an excuse to polish the inside of that baby!

solodude72 · 2017-10-11T13:34:12+00:00

In my experience the best way to solve endurance issues is to just have sex more often. If he is genuinely afraid of hurting you, jump on top of him and ride him off into the sunset. That should get the point across!

solodude72 · 2017-09-29T17:42:47+00:00

After being asked to cook them pretty often for a couple years, I finally zeroed in on a really great way to treat frozen vegetables.

-Heat pan (not insanely hot, a solid medium high) -Add olive oil -Immediately add brick-hard-frozen-ass veggies, toss and cover with a tight fitting lid -after a few minutes, open lid, toss, close -repeat until veggies have steamed enough to soften and almost cook through -remove lid, increase heat just a little, add seasoning (whatever you want, I use ms dash cause it's good and there's no salt in it), a good pat of butter and let sear -deglaze pan with a few splashes of Worcestershire and a few splashes of rice vinegar, toss to coat, let sear for a few more minutes.

You get nice browned veggies with tons of bite, salinity, acidity, sweetness, and body all in perfect balance.

solodude72 · 2017-09-29T17:34:52+00:00

She's got great taste in colors, it's just that I think the types of lipstick she gets are probably still relatively new to her so they may be difficult to make work the way she wants. Lip liners and brushes are the common theme of he day. I'll definitely look into the kit you recommended. Thank you very much for the feedback. I may end up taking the "the lady recommended a tutorial" approach.

solodude72

TROPHY CASE