Strange encounter on the road

At around 6:30a this morning on HWY50 East, a man driving a gray hatchback (may have been a Honda Fit) weaved through traffic at the intersections of String St. and Canal St., coming intentionally close to every vehicle they passed as if to make a statement.

Here's where it got strange for me: I caught up to this vehicle on HWY50 because they were in the right lane and driving below the speed limit. When I passed them, they sped up and tailgated me very closely, to where I couldn't see their headlights in my rearview. Any light tap on my brakes would likely have caused a collision. I flipped my blinker and moved over so they could pass, but they stayed right on me and just as close. I moved back to the passing lane and they followed close, then back to the right lane again and they followed.

When I exited Camino Heights Drive, they too exited and followed me. They eventually stopped and pulled into the gas station lot there right off of the exit. I stopped for a moment to see what they would do, and they turned around and got back on the freeway headed back into Placerville.

I had both of my kids in the car. My vehicle has no stickers on it or anything that would prompt aggression, nor did I engage with this person prior.

I didn't get their plate nor could I get a good enough look at the driver. Odd time for something like this to happen this early in the morning; it had both of my kids (12yo and 9yo) pretty rattled.

Anyway, be careful out there and watch out for this scumbag. Gray hatchback.

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u/posts_of_stuff — 4 days ago
▲ 2.0k r/whatsfordinner+1 crossposts

Reverse-Seared NY Strip Steaks (w/ cook process) [Homemade]

This is a reverse-sear method using my Louisiana Grills LG900 pellet smoker.

I pat-dry the steaks and season them 6 hours before the cook, leaving them uncovered in the fridge for 6 hours. This draws moisture and flavor into the steak while also drying out the surface.

I place the steaks onto the smoker cold, direct from the fridge. Placing them cold allows more time for them to absorb smoke flavor while the temp rises to my desired doneness. I smoke them at 225f indirect until the internal temp reaches 118f, without ever opening the lid, then pull them off.

I then crank the temp and grill them direct over the wood flame. Make sure the grill grates are scraped to aid with solid direct contact to the grates. Once the grates are hot, I rub the grates with the fatty end of the NY strip then place the steak on the grill over the flame, giving it a firm press to ensure contact. I like to allow the flame to kiss the steak but not burn it or catch the fatty parts on fire. After 45 seconds to 1 minute, I rotate the steak 90 degrees and give it another firm initial press again for another 45 seconds to 1 minute cook, then flip the steak and repeat.

Once finished, I pull them to rest for minimum 15 minutes before slicing.

In think the "sear" color in between the crosshatch is a combination of smoke coloration and a flame-kissed exterior; though technically, the only direct contact that was had is the crosshatch itself.

u/Putrid-K — 3 months ago
▲ 223 r/doommetal

Here's another Monolord video I took to dilute all these Sleep threads. Harlow's (Sacramento, CA) - 6/14/2026

Song: Empress Rising

u/posts_of_stuff — 4 months ago
▲ 22 r/Pizza

Pesto, Prosciutto, Pine Nuts, Burrata, Arugula, Parmisiano Reggiano & Pecorino Romano, EVOO

Pesto (homemade w/ homegrown basil), Prosciutto, Pine Nuts, Burrata, Arugula (tossed in fresh Lemon Juice), Parmisiano Reggiano & Pecorino Romano, EVOO.

3 day dough @ 68% hydration.

u/posts_of_stuff — 5 months ago

Horsehead Nebula & Flame Nebula

F/6.5 refractor. Unmodified Canon DSLR. EQ6-R Pro mount. Polemaster alignment. Bortle 6 skies. 22x 6 min. (132 min). Sacramento, CA, USA

Stacked in DSS. Color, contrast, stretching, etc. in Photoshop. Final touches in Lightroom.

u/posts_of_stuff — 5 months ago