America's #1 Online Cigar Auction
first, best, biggest!

I'm no designer nor geometrical wizard, but using three points in one room, isn't it nigh impossible to avoid making a triangle?

Our current layout for the size of the room will not change much, that's already established, measured, and written down. The only change is I'm taking out a built-in pantry to replace with a cabinet pantry so everything faces into the work area. But location of the stink stove fridge are set. Sink is fixed in place due to window location and the room isn't big enough for an island sink.

We can't decide on cabinet or countertop style or color. She's picked out the flooring though. I don't want to be the one that picks the permanent fixtures without her input. She hasn't granted me the "you pick" yet. I like what we have, it's all custom Amish handmade hardwood and has a nice radius by the back door. But it's early 1950's and does need to be updated. My preferences are not ideal for resale is what I've been told. But.. I don't plan to move anytime soon

Step one is done. I blew all my bonus money on vacations so step 2 - funding is gonna be the next thing to work on. I told the wife a few days ago when she mentioned doing the kitchen that she needs to work on picking out cabinets so I can get drawings and quotes so maybe it'll happen next winter. I was/am hoping it can be done for $10k. There's nothing in there I can't or won't do myself except taping drywall and that's not very expensive to pay for so it's straight material costs. Can move appliances into the climate controlled garage and still cook/function just fine even have a laundry tub sink in the garage so that's easy.

With solid hardwood cabinets, any chance you could get away with just changing the doors and countertops to upgrade the look? Didn't fly when we did ours, but thought I'd ask

Welcome to the start of a new week folks.

Mornin' dudes... it's a titty bit nipply out there. 37 degrees

Not possible with the radiused cabinets. Also I'd prefer ceiling height and they're mounted under soffits and want drawer sliders and stuff.

I did propose the option of tearing everything out and keeping but painting them but wife said if it's all coming out they're not going back in.

Day one of demo day is done.

Making chili for dinner. Wendy’s style….. beans and tomatoes…not that Texas mush meat stuff. (RIP Wheelrite)

Blasphemy................beans in chili.Wheel I feel your pain Brother

Why would put you put beans in chili. Chili beans are a thing, right.

Then the would belong in chili. How is this hard?

Now the upper Midwest version with noodles, I understand the apprehension.

Is that a cheese head thing? We don't add pasta to chili down here. I know the Cincinnati folk pour it on spaghetti, but southern OH is a special kinda crazy

Chili on spaghetti is one of the reasons Ohio is a flyover state.

Hey - I was in Chicago on business a couple of years ago (pre-covidpocalypse). I stopped in a pizzaria that had chili pizza. I didn't try it mainly because it just looked wrong. lol

Cauliflower crust is terrible IMHO.

Morning, peoples. Get out there and enjoy your Tues. Or go to work, whichever.

Wisconsin thing. Heard it was done in Minnesota too. Recipes differ. Was raised on chili with elbow macaroni in it. Restaurants often pour it over spaghetti. It started during the Great Depression. The noodles filled the tummy more completely when food and money were short.

Thought noodles went in all chilis.

Was in an unfamiliar part of the country and saw chili on the menu. They asked if I wanted red or green. Phfft. I’m not stupid. Red is red hot- ordered the green.

First taste was a full spoonful. It wasn’t a lovin’ spoonful. Was sure they poisoned me.

Chili means something different in Gallup, New Mexico.

Ya forgot the beans.

Good Tuesday Morning! It's a cloudy 60° on the way to 69° with rain later today. I'm off to the range today.

Taxing TurboTax/e-filing drama.

I uploaded my taxes last night using TurboTax, but only after they were rejected twice by the Feds. The state automatically rejects them if the Feds reject. We file married filing jointly so there is only one Adjusted Gross Income (AGI), but our file was rejected because the Spouse's AGI did not match the entry for last year.

After some investigation, apparently the IRS only checks this for electronically filed taxes. I put in the correct number and they were rejected again. Then I went through a bunch of hoops getting a ID.me account with the IRS to download a transcript of our 2020 taxes from the IRS, to validate the same number I had already entered.

In my research I found similar rejections that were fixed by entering a zero, but the advice from TurboTax was to resubmit and if that did not work, send the IRS a paper copy, never mind having already paid to electronically file. I entered a zero and the Feds accepted the filing and after that I sent in the state filing and it too was accepted.

So if I suddenly disappear, you'll know why.

At the dentist getting 5 teeth drilled out.

When it's done I've got 30lbs of meats to put in the smoker. 2 flats and 2 points of desalinated corned beefs rubbed with pastrami spice, and a whole salmon

Chili with elbow macaroni is “Chili Mac”. That is acceptable but more of a Hamburger Helper than chili.

Chili mush over spaghetti is an abomination.

In the Southwest:

Chile verde - slow cooked pork in green tomatillo sauce

Chili Colorado - slow cooked beef in red pepper sauce.

These are both fantastic! Neither necessarily spicy. I learned how to make these during ‘Rona.

Brisket coming up on 160 after 3 hours. Feels like it's going too fast. Pit temp has been steady around 240.

On the fence between wrapping them or leaving bare. Bark hasn't fully developed yet so I don't want to wrap now. Opened it up and rotated the meats to different trays and flipped em to fat cap down. Meat side still wet and drippy. Fat side getting browned. Once it's all barked over I'm gonna at least wrap the flats. I think the points can go without.

First time doing brisket, so I'm just going by what I've read and watched online.

OUCH!

Sounds like a lotta Novocain.

Started with corned beef packs on sale for $3.50/lb for flats and $3/lb for points. Soaked em in water exchanged a few times for 24hrs to desalinate. Rubbed with cracked pepper and coriander to make pastramis.

I've never done a brisket because of the cost. Thought this would be a fun experiment with little cost. Whole packers were $14/lb right next to the corned beefs so I got 4 of them around 4.5lb ea 2 points 2 flats.

My bad, I didn’t see where this was corned beef. Was thinking plain old beef brisket. 14$ a lb??? I thought $4.50/lb was bad. My local has wagyu for $8.23

I can get a 12-15 pounder from Costco or Sam's for around $60-$70. The prime stuff is a bit more, but soooooo damn good.

I cooked a tri-tip like a brisket after a buddy of mine tried it. Holy sh-t it's good! I dare say better than cooked the traditional way (125-130 internal temp).

Brother... I had an iPhone 8 that died when I jumped into Delta1's pool with the stupid phone still in my pocket.

Replaced it with an iPhone SE. More storage, better processor, same exact size and look... $350.

Not sure how you feel about apple products. I got sucked into the apple vortex long ago (iphone 3 or 4?). Anyway... cheap alternative and does all the stuff apple phones do. The 11/12/13 will cost you upwards of $700---and on. The SE has an average camera and may be missing a bell here or a whistle there... but for talk/text/most other stuff we do? Great deal.