Timmah!

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!

Heynow!

Link to product for those interested. Comie Mortar and Pestle Set,Heavy... https://www.amazon.com/dp/B0BDRDS9SF?ref=ppx_pop_mob_ap_share

They said larger is better upon perusal. So I got this 5-cup capacity mortar & pestle. It's granite. It weighs close to 20 lbs. Good deal @ ~$35.00 Guacamole will be its maiden mission. Handsome. Utilitarian.

Heynow!

Heynow!

Can turn out passable if you become familiar with cooking time to remain under 212F internal temp, & firstly poke some holes in the tater; although hot spots will result. I cover mine with a bowl when doing this method.

Baked potato with the slightest dab of salsa con queso. Promise there's a potato under there somewhere.

Yes, freshly ground peppercorns so the volatile oils are there to give & carry the flavor. Canned pepper is bland by comparison. The rest of these baked potatoes I used to make mashed potatoes, using a recipe I came across where you cut them in half & press them through a strainer. Beating the potatoes activates the gluten in the potatoes & makes them gummy. The ratio of potatoes to butter I use is 2:1. 1 pound of butter to every 2 pounds of taters.

Yup, just below boiling point, to keep the inside fluffy.

Standard electric home oven

Coated with olive oil & kosher or sea salt, for that delicious, crispy skin. No foil needed here. Bake at 425F until an internal temperature of 210F for a wonderfully fluffy tater. Don't reach 212F internal temperature or the potato's internal moisture will reach boiling point & turn it from fluffy to gummy. Use potatoes of similar size, so they cook at the same rate.

Kramnik is trolling for the attention. His wry smile as he's spouting bullshit is an easy giveaway. Love the GOAT Magnus, but GM Nakamura is my favorite to watch on his twitch stream. Love his content when he starts a fresh account & blitzes his way to GM level, along with his Disrespect series. If you're a fan of the game, it's great content. Then there's his Super GM play: