▲ 46 r/alameda

PSA: Seems many people have never used a roundabout before, so here’s a refresher (Fernside/Blanding)

From the California Drivers Handbook:

Navigating Roundabouts

Overview
What are roundabouts, and what are their benefits?
A roundabout is an intersection where traffic travels around a central island in a counterclockwise direction. Vehicles entering or exiting the roundabout must yield to vehicles, bicyclists, and pedestrians.

Roundabouts can have many advantages over traffic signals when constructed in the right location, including:

—They provide traffic calming, resulting in reduced speeds.

—They require less maintenance, have lower yearly operational costs, and have a longer service life.

—They reduce greenhouse gas emissions by reducing vehicle idling time.

—The median islands provide refuge for pedestrians, allowing them to cross one direction of traffic at a time.

—They provide additional opportunities for landscaping in the community.

Tips for Motorists Navigating Roundabouts
When you approach a roundabout:
—Slow down as you approach the intersection.
Yield to pedestrians and bicyclists crossing the roadway.

—Watch for signs and pavement markings that guide you or prohibit certain movements.

—Enter the roundabout when there is a big enough gap in traffic.

—Drive in a counterclockwise direction. Do not stop or pass other vehicles.

—Use your turn signals when you change lanes or exit the roundabout.

—If you miss your exit, continue around until you return to your exit.

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u/burgiebeer — 11 days ago

Full Service Mexican Restaurant Recs?

Oakland has amazing taquerias but where can I find some bomb old school sit down Mexican restaurants? The kind where the chips come in red baskets and the margs flow freely.

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u/burgiebeer — 25 days ago

Fire Pits - Rocks Bursting and Sooty

We've had some propane fire pits that are set into half wine barrels. The barrels were falling apart after years of use so I rebuilt them into some new barrels. Used the opportunity to replace the red lava rocks with black ones. They came from a week-known commercial building materials store in the area that supplies them for fire pits.

The first lot we rinsed well because they were covered in dust, and immediately starting cracking and popping. I left them on for four hours to make sure there was no water. Eventually it seemed like they stopped, but then we turned them on later for service and within 20 minutes they started popping and exploding again. Turned off. Waited a day. Let them run for another 4 hours on low -- continuing to crack and pop. Additionally, within a few hours the rocks were black with soot which had never happened before.

Took the off the rocks we rinsed and replaced with some that we did not rinse and within 20 minutes they started exploding.

Did I do something wrong in rebuilding the fire pits? Is there something (other than the rocks) I should be looking at? Investing in fire glass is a logical next step, but it's like 10x the cost of lava rock.

We never ver had any popping or soot issues with our old red lava rocks and those would sit out in the elements rain or shine, so I'm lost for what to do next...

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u/burgiebeer — 1 month ago
▲ 25 r/Mid_Century+1 crossposts

Help ID Maker of Highboy

Hello fellow Mid Century enthusiasts. I picked this highboy up around 2010 and after repairing the legs, it’s been my personal dresser ever since. I doubt I’ll ever part with it, however I’ve long been curious about the maker since I’ve never run into another like it. There are no makers marks anywhere to be found on it (only a stencil that says “100 Dresser Gunstock Walnut on the back panel).

It shares some passing similarities to McCobb planner group, but it’s quite obviously not. This is without a doubt the heaviest highboy I’ve ever handled. Solid wood throughout, there is even walnut used in some of the interior drawer supports.

I’ve always just assumed this was a smaller American furniture maker that wasn’t very prolific and made some pieces “in the style of…”, but alas I’ve been stumped for over 15 years. Thought I would put it out to the community and see if any of y’all have come across a similar piece or can offer up any history.

u/burgiebeer — 3 months ago
▲ 880 r/chili

Served 500 at my 1st cook off today…

This was my first time doing a proper chili cookoff, which was something of a Pro-Am. Although I didn’t win (the winners were established restaurants) it was so much fun to see people enjoying a chili recipe I’ve been developing for years.

I had to scale my normal 5qt recipe 12x to 15 gallons which was a huge logistical challenge for a home cook without a commissary. I bought a 40qt pot, induction burner, and 4” hotel pans.

Here are a few things I learned:

-my stove just couldn’t really keep up with the volume of liquid so it was a slow process.

-the induction burner worked great to hold temp for service but struggled to bring 7.5 gallons that were cold up to temp

-the recipe didn’t quite scale exactly. Certainly things i just couldn’t do like browning the meat and deglazing with beer when I had 24# of cubed chuck to sear.

-somehow lost a lot of heat. Still not sure how. Same ratio of dried peppers and fresh jalapeño. Not sure if anyone has any suggestion

-even if you have a Cambro hot box and hotel pans with lids, make sure you add foil so you don’t end up with a pile of chili falling out into your trunk.

-what normally takes me 3-4 hours took me 3 days.

-holy crap I’m tired but that was a lot of fun.

Here’s what’s in my chili:

-Fresh onions and jalapeños cooked in lard
-Fire-roasted tomatoes and poblanos
-Roaster garlic
-tomato paste
-San marzanos
-dried chili paste with ancho, pasilla, and guajillo
-chipotle sauce
-malty beer
-white wine
-worcestershire
-cubed chuck
-bacon
-dried spices (incl cumin, smoked paprika, Mexican oregano, basil, s&p)
-muscovado sugar
-black and kidney beans

I go with a low and slow simmer for 3-4 hours until the meat falls apart with a fork. Any suggestions are welcome.

u/burgiebeer — 4 months ago