Recent content by whoaru99

Just goes to reinforce a good rule of thumb for troubleshooting. Good first place to start looking is where you last/most recently "fixed" something.

Considering cost of gas, hassle of the harrowing drive, et al, what does the total cost per pound end up at?

Didn't watch the videos due to location presently with limited bandwidth. But, a dry gauge would address the issue and I'm aware that Wika for sure, and likely others, makes liquid filled gauges with open/closed valves on them to facilitate equalization. Of course, that type of venting valve...

Out of curiosity I put 20lb flaked corn in a cart at RiteBrew. It would be $2.08/lb delivered to my door. Rice would be $2.26/lb delivered.

OK, well, I was going with generally plausble situations since I presume you're not really trying to imply your gauge was built on top of Everest and you're using it in Death Valley type of deal.

On the presumption it actually works that way, and not sure either way, 4.5 PSI would be a stretch given the difference between the highest and lowest ever recorded barometric pressures is ~3 PSI. Considering a range of more normal min/max barometer, it's around 1 PSI.

"Lost 40" Citra, Nelson Sauvin, Mosaic, and Amarillo.

Posting whilst pissed up is often best avoided too.

Indeed. One of those times when one knows there is the proper term but just can't pull it out at the right time.

Guessing little late now, but could it have been reheated to try fixing it rather than take the risk wait and see? Not necessarily a full reboil, but whatever a time/temp curve might suggest for some degree of (re)sanitization?

Onion burgers in the works.

It is, of sorts, because location plays heavily into the readings. Can you sketch up a crosssection to show the thermowell and probe position relative to the outlet?

This Jefferson's Tropics Singapore edition is pretty tasty. Some of the Oceans series voyages have been OK but not particularly special. I think this one is above average.

Not this weekend and not next weekend but one not far down the road it's going to be dry aged ribeyes. Just learned a restaurant up the road sells their in-house dry aged beef in raw form for takeout, so to speak. USDA prime grade, 30-45 day dry aged, two 16oz ribeyes for $36. Dunno about...

Seems I read something a while back that some automakers were either going to start charging at some point for your remote start et al to keep working, or accept their connected vehicle agreement allowing them to track your vehicle/data in exchange for functionality. I have not followed up to...