u/Ok-Strength-9129

Had this vinyl for years without a turntable. Wanted something with some charm/meaning, Dad gave me his vintage/retro turntable recently.

FYI setup is turntable into a cheapo Pyre pre-amp into aux port of Marshall Bluetooth speaker. Nothing special but special to me. This album will never get old.

Can’t believe it took me this long to realize this combo actually ROCKS

Some work to do to find the perfect undershirt. Neck cut not too low, torso not too long, decent fabric.

Always found Negronis and Boulevardiers too bitter and heavy on the aperitif side. Found the perfect balance with the following:

2oz whiskey
0.5oz Campari
1oz Cocchi vermouth (preferably Antica Formula)

This ratio makes the cocktail hot and prominent with whiskey, sweet, smooth and rich with the vermouth with just the right bitter cut for me.

Give it a try!

Any recos for how to order this at a bar without being annoying?

Every post ive seen had a simple issue like no interface etc. I have a Microphone plugged into input one of a Steinberd UR22 mkII, and a guitar plugged into input 2.

I can only ever hear one at a time in Garage band, and I can only record one at a time in Garage band. How can I record both at the same time?!

Thanks

I’ve seen questions on here about staying under a budget etc, that’s not my question. I don’t have a budget per se, but I’ll only be using the detector once.

My girlfriend’s family is selling their cottage later this year which was a bustling Muskoka Hotel/Resort all the back in the late 1800s. I’m sure there’s some cool stuff there.

So my question is: what’s the minimum amount I need to spend to actually be able to find things that are.. maybe 4 inches down and varying materials.

And is a pin pointer more or less necessary given that I’ll only have a few days to look around and will only be doing this once…

I also need it by tomorrow or at least Saturday morning. So Amazon Prime delivery would be ideal..

Edit: seeing on Facebook Marketplace a Minelabs Go Find 66 water proof one, no accessories for $190. Showing retail value of $350.. thoughts on this one?

Thank you!!

White Kimchi follows ModernPepper’s recipe on YouTube minus the Plum extract and stevia, I used a bit of honey instead. But paste is fish sauce, ginger, garlic, pear, fermented/salted shrimp, honey, onion, plus white flour paste and lots of water.

Cabbage was salted in quarters for about 10 hours (started at 5am and forgot about it until about 3 am that night) then cut into pieces and mixed/packed with green onion and carrots. Fermentation is super active after 48 hours. Will move to the fridge tomorrow and let it age for a week or so.

Pickles are cucumbers with the tips cut off and soaked in an ice back for 30 mins before packing. Then simply 3 cloves of garlic (went with less this time so it’s not so strong), dill, pepper corns, brown mustard seeds, a bit of white onion all in a 3% brine. This is after 48 hours. Will let it go for another 48 or so then pop em in the fridge. Hoping for good results 🤞

Didn’t have Aperol so I substituted 1/2oz Campari and 1/4 sweet Vermouth (Cocchi Storico) and up’d the whiskey (using Bear Face Canadian whiskey here) to 1.25 oz keeping lemon juice at 1oz.

1.25 whiskey
1oz Amaro Nonino
0.5 Campari
0.25 sweet vermouth
1oz Lemon juice

Turned out to be even better (for me) than original Paper Plane recipe. Sweet vermouth adds the depth and sweet roundness I need to balance the lemon juice. 10/10 recommend. Shown as a dirty pour here bc apparently we don’t have any clear coupe or nick and Nora glasses 🤔

I figure this sub is more for stories rather than just photos but thought this one was pretty cool. Taken from my balcony in Regent Park. No editing at all

Never work loafers before, but they’re crazy comfortable, are these the right style for me??

Pants were freshly ironed, the corduroy is just prone to wrinkle type marks. Also didn’t have time to hem the pants so inside roll up for today.

Watch would be great but I don’t have one/am currently looking

Thoughts/concerns?

I’ve been making regular kimchi for a few years now but decided to try white kimchi. And I like it MORE. Of course kimchi is delicious but I find with large batches I almost get flavour fatigue, maybe because I didn’t grow up with it and/or I’m not making Asian/Korean meals all the time so the flavour doesn’t always match what I’m making. But I swear this white Kimchi is so light, so delicious, so clean and it makes this incredible broth. And I’ve found that it’s aged even more dramatically than regular kimchi, 3 weeks in the fridge and it’s gotten so much more delicious and complex.

Go try it now!

Modern Pepper recipe: https://youtu.be/qShpfn1p3ZM?si=WlVf35y\_2JLXGfZX

Been casually thinking of practical ways to disprove these hilariously idiotic claims. It occurred to me today that, if the sun was close, reflections of sun light would not behave the way they do.

Because sunlight rays are parallel you can take a mirror and even over a long distance the light is reflects will maintain its shape, it’s why you can reflect sunlight to the bottom of a well.

A close sun wouldn’t do that or at least we could visibly see a blurry light spot cast.

Could simulate that easily with a light bulb vs lasers… that is if flat earthers can comprehend the idea of parallel rays at all. Which I’m not too sure about.

My first time making white kimchi, absolutely unreal. I followed the recipe by ModernPepper on YouTube. It’s got all the lip smacking deliciousness of regular kimchi but without the spice. Plus the prep is a bit different, calls for a lot of water so the result is this insanely delicious brine/broth. I fermented it for about 5 days then put in the fridge and it’s only gotten better and better over the past few weeks.

Highly recommend.

Bonus pic of the huge batch of regular Kimchi I prepped yesterday. We have traditional (big quarter head pieces), chopped version, Asian chive and daikon. Total of about 7lbs of cabbage. Cant wait to try em in a few weeks.

I’ve got some white Kimchi going right now, day 3, fermentation is very active but I tasted it and it’s not salty at all. Wondering if I should take it all out and add salt now before I put it in the fridge for 2 weeks. Or if I should just add salt as needed when I eat it. Would exposing it to air affect the fermentation or will I be okay as long as I press out all the bubbles as usual?

Better I think but still cringing at this colour combo unfortunately. Will do one more button up on the shirt too.