Timmah!

9 pound bone-in pork shoulder 16 hours into baking at 225F Internal temperature loitering at 173F. Going for pulled pork. Curious to see how long it takes to reach 205F Internal temp. without a crutch or cutting-up.

Western Civilization was one of my absolute favorite courses in college. The YouTube channel 'Fall Of Civilizations' is absolutely amazing, & I can't recommend it highly enough! The fact that channel's content is free is astounding.

Ahh, so all of the above. Would you stay with monovision or set both to distance & use readers if you had a re-do?

Mostly because of halos, glare, starbursts, depth perception?...

There's several types. Single focus, multi focal, Extended Depth of Focus, very new modular that can be flexed by your zonules to change magnification, attempting to mimic your natural lens, light adjustable lenses. Getting one lens set to nearer focus & the other to farther is called mono or mini-monovision. This can be done with either EDOF or single-focus lenses. Lots of choices. If one goes for monovision, the ophthalmologist will likely insist to wear contacts simulating the effect, to assess how one tolerates it. Join and follow reddit cataract surgery as one source of information. I settled on single-focus refractive design lenses...less to go wrong, mitigating problems with artifacts, halos, starbursts, glare, contrast degradation etc. Was strongly considering EDOF IOLs set to mini monovision, but didn't want the chance of aforementioned problems with the focus stretched...didn't want to chance binocular depth perception compromised by 2 different focal points of mini monovision. Didn't want modular, because more moving parts, more can go wrong. So, I went with quality single-focus lenses, both set to distance. Emulating your natural eye lens in design. Need light readers for small print closer than 12 inches; everything farther out is excellent. No glares, halos, starbursts at night, no degraded details, no possible compromise of depth perception. Everything crisp & clear beyond 18 inches to as far as I can see. YMMV. Plenty of research & due diligence to make the best informed decision possible for a permanent change to your vision is highly advisable.

It's genetic; my mom had cataracts in her early 50's also. They're called posterior subcapsular cataracts. Can't recall any steroids or trauma causing these.

Will gladly take the good the bad, & the ugly, all together. Can't recall when my vision has been this vivid.

Crisp, clean, clear, colorful, sharply delineated. I'm liking it.

Ancient Roman definition of a foot being the average length if a human foot. Although credited to the Babylonians by some, 360 degrees in a circle originates with another ancient Mesopotamian civilization: The Sumerlans. They would use their thumb to count each of the three segments on the four fingers, arriving at 12. They would then keep track of these multiples of twelve with the other hand's five fingers, arriving at sixty, their base numerical system. Hence the subdivisions of 60 minutes, 60 seconds, 12 months in a year, roughly 360 days in a year, 360 of those days for the earth to complete its circle of 360 degrees, etc. I imagine the contemporary Akkadians would have also used this system.

I suppose, because industry was built-up around imperial units since colonial times & the cost would be considerable to change over. I like metric in that the base units of each are proportional: 1 cubic centimeter = 1 gram = 1 milliliter. And, of course it all being based on units of 10, making scientific notation a lot nicer when performing operations & calculations in Algebra or Calculus, etc.

I remember waaaay back in the day playing CTF in the Delta Force games. So much fun. I'm talking early 2000's....like 20 years ago. I was #1 globally in kills & total kills in Delta Force: Xtreme. CTF mode maps were especially conducive for knifing.

Sorry for your loss, brother. Took a little over a year off to take care of my mom about 5 years ago. Still miss her.

Additionally, you want negative pressure in a case: more force pulling out than pulling in. Prevents hot air build-up in the case. Make sure all the case fans are 4-socket plugs rather than 3-prong...which means they can be controlled by the mainboard when plugged into the fan headers. Some cases come with 3-prong case fans which, although they'll be powered by the motherboard fan headers, they won't be controlled by the board.

Just update BIOS & enable XMP/EXPO to get best RAM performance.

Heynow!

Low calorie?! Banish the thought

Your name reminds me of Dave Portnoy. "One bite, everyone knows the rules."

Then you'll love the next post.

Leave root attached for easy dicing Starting just below root, cut along the length Then simply crosscut Fresh cilantro, garlic, jalapeno, tomato, onion Briefly macerated the cilantro, garlic & onion to develop flavors Added avocado , tomato & jalapeño Finished with sea salt & mixed Sexay

Lol, I do believe genitalia pics are prohibited on our forums.

Yeah; the stated purpose of grinding uncooked rice to pulverization, until it comes away still white is to work the rice into the matrices & remove all granite dust & dislodge any remnant fine granite particles. Seeing as how I scrubbed the shit out of it with a stiff-bristled brush & reverse osmosis water for 15 minutes, until the water came away still clear- even then drinking from it to confirm no flavor- the pulverized rice paste came away still white first time. Interesting; never heard of a Teak wood pestle.

About 20 minutes of vigorous grinding, mostly in a circular motion. When I was researching on culinary forums, a repeated suggestion was to get a large capacity mortar. Was a nice little workout for the forearms. Before the rice grinding, I vigorously scrubbed it with a brush & reverse osmosis water for a good 12 - 15 minutes. Bought an under-sink reverse osmosis 5-stage water filtration system a year ago & am very happy with the purchase. It's already paid for itself with the savings from not purchasing 5-gallon jug refills from the store & lugging them home every week. Will be sure to clean this mortar with r.o. water only, so no funky tap water residues mar my culinary exploits. Do you have a mortar & pestle? If so, what are your favorite & most frequent preparations?

Apparently, I cleaned it thoroughly enough with a brush & reverse osmosis water, that the first iteration of seasoning by grinding wet, uncooked rice to a paste came away clean. Woot. Do this enough & you'd develop Popeye forearms. Looks like a mini cauldron. By the pricking of my thumb, something tasty this way comes.

Will definitely try. Thanks!