Radar from MASH

Why can’t they use the excess energy to make the train go again?

What is this used for?

Is there a bad taxidermy community?

I might have crossed my wires, it was probably just a forum post I misread. I happened to have new ceramic burrs so I went ahead and installed them.

I got closer to a perfect pull this morning after adjusting the right lever! Unfortunately I’m out of that coffee now so the process restarts with the next bag.

New ceramic burrs.

I typically use light roast beans, apparently ceramic is better there.

Went through the hyperalignment procedure and got close but not perfect. Had to move on and get it back together at some point.

Works the same, just inline. And this grinder has two

I don’t know about best, but these have been decent

Slurping Turtle (Easton)

Wild Ginger (Hilliard)

Aki Hana (Henderson)

Me writing my resume in third person

Is this comparing total number of visitors per year to inhabitants?

If so, it’s a misleading graphic because visitors only stay for a week or two.

A blessing! Free credit monitoring! All is well

Free solo*

But with a harness full of gear for extra weight reasons

And gloves because less grip == good?

Me, spending hours on Age of Empires 2 and loving it

Janice from The Sopranos

We water by soaking the plants in the tub, then letting them sit on towels before going back on the shelf. A bit tedious but only has to be done every 1-2 months.

True with crimps, not as important with pinches, which is what this mug is

This is how I did it with my old board. My new board has a jumper to toggle between powering via USB and not.

When the only tool you have is a deep lifelong understanding of computational language, everything starts to look like a hypergraph.

Cisco Webex.

You think teams or zoom are annoying? This is much worse. The worst part is with some default meeting settings, a loud chime would play every time someone joined. People kept this on for meetings of 300+ people, then they started talking over the beeps once “the popcorn slowed down.”

Extraction is heavily controlled by amount of water, temperature, grind size, and time.

To get an under extracted brew, you would use more water with a shorter brew time with a course grind at a lower temperature. This should give you something that’s sour, weak, watery, with a thin mouthfeel.

Overextraction would be the opposite. Boiling water in a preheated brewing device, fine grind, less water, steeped for a longer time. This should taste dark, bitter, burnt, strong, with a soupy grimy mouthfeel.

You can make one cup of each at the extremes to taste the difference, and then use that information to tweak your regular brew one variable at a time. Look up the coffee compass to help understand what you’re tasting and which direction to move.