How many fucking letters can I use? I’m sick of editing this shit, just fucking accept the bio, damn.

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Joined 2 years ago
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Cake day: October 14th, 2023

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  • While I loath windows, I would still put it above Mac if only for the ability to put windows on whatever you want. Even if Mac is more polished, the fact that it only works reasonably on vastly overpriced, mostly unrepairable hardware kills any appeal it would have. Add in apple’s tendency to gimp devices as if a three year old machine is at deaths door, and I’ll go to a customized windows os every time.

    Also the gaming thing. It’s not pinnacle, but it’s also not trivial.



  • Etouffee. Best with crawfish and sausage, but chicken, shrimp, mushrooms, whatever proteins you have work.

    Mince two onions, put them in a wok or large pan with 1/2 cup of butter or oil, and keep them moving over medium low heat so they don’t brown. When they start to lose their structure, add 3 staulks of minced celery and keep going. When those lose structure, add 1 and 1/2 minced bell peppers, green and or red. Cut the other half pepper into strips for later. Keep stirring until you’ve got a good slurry.

    Now add 2 Tbsp of flour or GF flour, and again, keep it moving, until a nice yellow roux forms.

    The hard part is over now. Add a cup of broth, (chicken or shellfish, are best, but vegetable works) stir it up and let it simmer. If you’re using sausage, add them in whole at this point. If chicken, add in strips or chunks.

    Now rinse and clean two cups of rice, and set it aside to soak in 3.5 cups of water, or 2.5 water and 1 broth.

    Chop up a bunch of parsley, like a cup or more, and 4 garlic cloves. Use Italian parsley, curley is a garnish and doesn’t have enough flavor.

    Add half the parsly and garlic and another cup of broth to the pan, and simmer, stirring occasionally. As it reduces, keep adding broth. Your going to end up using about 4 cups total.

    Put the rice in a pan and heat until boiling in the water/broth combo. Reduce to the lowest setting and cover.

    Take the whole sausages if you added them, and cut them up and put them back in. This is when you would add the shrimp, crawfish, or mushrooms if you use them, as well as the pepper strips from earlier. I like to add some clam juice right here if I didn’t use seafood stock earlier.

    It should be a yellow/orange gravy at this point. As the rice finishes, stir the remaining garlic and parsley into the gravy. Give it a minute to mellow the garlic, and you’re done. Put it on the rice, and add a cayenne based hot sauce to bring the heat up.

    Green onions and parsley are a solid garnish.

    I will often salt the minced vegetables while they wait to be added.

    It’s cheap and great, and reheats well… The trade off for pricing is the 2 hours you spend stirring.

    Variations:

    -add sliced jalapeños at the simmering point.

    -no garlic, but add cayenne pepper

    -no peppers, but increase celery.

    -peel your own crawfish, then bake the shells for 25 minutes, and simmer them in a big pot for a few hours to make your own swamp broth. It starts out smelling terrible, but that leaves and you get an awesome stock to use as the base.















  • My tools. I’ve amassed quite the arsenal of hand and power tools from 1840-1970. I refurbish and rebuild them into much higher quality workhorses than you can get these days for a fraction of the cost. Even if the price of modern tools wasn’t of any concern, outside of two very premium niche manufacturers, you literally can not get good tools anymore. Nobody makes them. Home improvement stores are full of poorly designed, low quality garbage for people who have never used an actually good tool before. No one has made a made a good combination square in so long that most people have never used one. Chisels and saws are a goddamn tragedy. Power tools are all run with chips than burn out, are covered in plastic guards that break or melt, and are running entirely on brand favoritism from people that don’t know they’ve been had. My table saw is from 1953. It cost me 40$ and an hour of sanding rust and tuning. It has one mechanism and will eat through anything. My band saw is from 1968 and cost me 60$, plus 28 for new guides and tires. My favorite chisel is from 1884, and cost 5$. I still can’t find one I like nearly as well in any other size. My favorite block plane was 6$ and an hour of tuning. It’s from 1878 and kicks the hell out of the 40$ Irwin dogshit I picked up before I knew better. My panel saws have been used hard for 160 years, and will not only outlive the disposable garbage from home depot, but will do a better job and outlive me.

    I’ve made a hobby of bringing anything I can find at thrift stores back to life. It prevents waste, and keeps a tool that had real care put into it’s development from ending up nailed to the wall in applebees. As a bonus, collectors generally hate refurbished tools, and I hate someone removing things from the shrinking pool of good, cheap tools so they can put it on a shelf or try to sell it for hundreds as a rarity.