Pulptastic 6h ago • 100%
STV is a kind of ranked ballot voting system. In the US the term “ranked choice” usually refers to instant runoff voting which is similar to STV but uses a different mechanism for assigning votes so could produce different results. I’m not familiar enough with either to say which is better.
Pulptastic 17h ago • 75%
Pixel 9 pro has a smaller model and it’s great.
Pulptastic 3d ago • 100%
I had two ford Tauruses and both were gems. However the Chevy Malibu Hatchback I had was garbage.
Pulptastic 3d ago • 100%
All the biking I’m not doing. If no one is home, my obligations are fewer so I should go for a bike ride.
Pulptastic 4d ago • 100%
Who you have sex with matters more than how you convinced them to.
Pulptastic 5d ago • 100%
Wheel truing and building is not as scary as it seems.
Pulptastic 5d ago • 100%
Who wants a g&t?
Pulptastic 5d ago • 100%
Let it be dirty. I wet lube, wipe, and let good enough be enough.
Pulptastic 5d ago • 100%
Did you click the SB article I linked? It was a joke that I used to point out diminishing returns of effort. I don’t want to spend the extra time and use the extra space for equipment and extra chains needed to wax my chain.
The 5 block test method on the site you linked does not seem valid as it would change based on the sequence of blocks. It could have been designed to favor a particular lubricant.
Pulptastic 5d ago • 100%
Define quickly? Is there data showing that waxed chains last X% longer? And what is the net present value of the time needed to maintain a waxed chain? I suspect it is cheaper to replace the chain slightly more often using “good enough” procedures than to obsess about it and spend more time doing a “better” procedure.
The only way to get it all is to go full Sheldon Brown: https://www.sheldonbrown.com/chainclean.html
Pulptastic 5d ago • 100%
Maybe I don’t do enough? I tried degreasing my chain in jars and with one of those chain cleaner things and saw no benefit but lots of extra work and mess.
Now I never degrease. Add lube to chain on the bike, several rotations to work it in, several rotations through a rag to clean it off. Takes three minutes and I do that monthly for the road bike, weekly for MTB, and after cleaning the bike. I never have to take the chain off until I replace it.
I use wet lube on the MTB and rock n roll extra dry on road bike.
Pulptastic 5d ago • 83%
There are books I started and did not finish that I do not remember. However, there a few that I finished but hated. The worst was:
Reverie - this was a lgbt book club thing in Libby. The protagonist was a whiny incapable teen that never redeemed themself. I kept thinking it would get better and it never did. Things resolved because magic, so poor/lazy writing.
Pulptastic 7d ago • 100%
You have 72 hours to hide in the dark. If they smell you, you die. If you make it, you win a million dollars.
Good thing I have 72 hour deodorant!
Pulptastic 1w ago • 96%
I thought libertarians were cool. Then I learned about the “fiscally conservative “ parts.
Pulptastic 1w ago • 100%
Doom had a great mod community, and Simpsons Doom was my favorite mod.
Pulptastic 1w ago • 100%
I’m not 50 something, but I got some of these games from a 50 something.
Pulptastic 1w ago • 100%
Sorry, I meant Red Alert.
Pulptastic 1w ago • 100%
Command & Conquer, Tie Fighter, Simpsons Doom, Quake, Portal, and DDR.
Pulptastic 1w ago • 100%
Warcraft 2 and Starcraft 1!
Pics to come tomorrow. This is a recipe I got from someone at r/smoking years ago and has been my go-to ever since. I usually brush half the pieces with maple and half I leave alone. The ones without maple have a smokier taste and are a tad crustier, a taste and texture I prefer for smoked salmon. I often brine overnight, rack the fish on the counter and use a fan to form a pellicle while the smoker is heating up. Takes roughly six hours to cook at the low temp smoke setting on my pellet grill. Recipes: Thaw fillets, remove skin, cut the fillets lengthwise right down the middle and cut these strips into 7" or 8" lengths (usually 1/3 of the length of the fillet). Brine: Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer. Add to this; 6 ounces of soy sauce 1/2 cup of non-iodized salt 1/2 cup of brown sugar 1/2 tsp of Garlic powder 1/2 tsp of Onion powder 1/2 tsp of Cayenne pepper 1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves) Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly. Leave the Salmon pieces submerged in this brine for 4 hours (under 1/2") to 6 hours (over 1/2") Dry the salmon and put on rack in fridge overnight to form a pellicle. Smoke on low until internal temp reaches 145+. Brush with maple syrup once an hour to keep moist. Edit: and here's a progress pic. Peppered on the left, maple on the right. Finished product looked very similar but a bit darker. Taste and texture were great. Funnily, the maple finished first despite getting brushed hourly. ![pics](https://lemm.ee/api/v3/image_proxy?url=https%3A%2F%2FMidwest.social%2Fpictrs%2Fimage%2F800c85a6-44d8-42a2-91d4-cfed5e26114b.jpeg)