…in Ba Sing Se
I use sphinx myself, or “hamburgavons.”
Designers use these sometimes when designing, modifying, or setting type. I always use the sphinx one bc it’s metal.
I disassembled and cleaned my Eureka the other day, my first time doing so, and now what was a “2” grind size is closer to a “4.” In other words, it’s grinding finer overall. I’m guessing something was changed during reassembly? Do I need to recalibrate it or anything? I had notes about grind sizes for different coffees, are these all moot now?
Thelonious Monk, famous jazz pianist, actually wrote a book on this. We tried to get our cat to do it but alas, too dumb (sorry Herbert).
Usually by my third edit I’m ready to send. Of course, by then I’ve begun to question if anyone is interested in my option anyway and why am I sending this email? They probably know all this already and I’m too stupid to have realized it.
A lot of people use handbrake, or a combo makemkv and handbrake.
I thought roasting implied directional heat?
Who are you and how did you get in here?
I’m a locksmith, and I’m a locksmith.
Pull your pasta out of its salty bath when it’s al dente and finish cooking it in the sauce. Add pasta water to the sauce and reduce until pasta is done.
You mean clean up after myself? I do try….
Over the years this has become my go-to sauce. If I’m feeling fancy I’ll confit some garlic to go in it.
There’s a place here in PDX that makes a tonkatsu sando when I get the urge. Now if they only had onigiri folded in plastic with goma konbu filling…
What is a bell pepper cream sauce? A purée?
Basically at any given moment, any from a random assortment of Simpsons quotes. Right now it’s “but when are they gonna get to the fireworks factory?”