///M5

Green veg should NEVER be cooked more than 7 minutes. That is usually even too long.

The easiest way to make broccoli is to cut it into florets, boil a sauce pan with salt water (at least as salty as the ocean -3% by weight) and put it in. It should come out so that the tops are NOT mushy and there is still significant snap in the stalk. ALL green veggies love a blanch pre-cooking. Anytime you have time to do so it is worth it. If you are just blanching for cooking in another method you should shock them in an ice bath afterwards. ie, make sure the brussel sprouts above are cooked in salty water

If your stove won't create enough heat to brown them in a few minutes, you need to add a pat of butter.

J - if you want to try B. Sprouts. Here is what I would normally do. Clean them, blanch in boiling water for 2-3min, shock in ice water, cut in half, grab some animal fat (duck fat or bacon fat from the fridge, render some bacon in a pan, etc) and get a pan nearly smoking hot. Add the fat and distribute in the pan, then fry the brussels sprouts until they are golden brown. Pan should be hot enough you can't leave the stove.

Not expecting you'd go try it, but someone else on here might.

Salmon is by far the worst of pretty much all fish. I only cook it 2 ways really. Homemade Teryaki (equal parts mirin, soy, sake and then 1/4-1/8th parts sugar) or planked & grilled. Main reason is that I'd much prefer to eat it raw. Take that into account when cooking it. SUPER high heat to sear, but don't cook it through.

None of the non-root vegetables should have been soft. If they were, the higher end restaurants you went to suck. On the root veggies, parsnips and carrots shouldn't be either. Hell even on potatoes there should be some texture otherwise they should be riced & mashed. I will not eat soft over cooked destroyed veggies either. Sort of stupid to cook all the nutrients, flavor and wonderful textures out of them.

The smoking was an analogy, wasn't implying anything else. Out of curiosity on the vegetables you hate, have you ever had them prepared by someone who knows what they are doing? I have friends that have really picky diets, but tell me flat out they will eat whatever I cook. They almost always are shocked and change their tune afterwards as well. The reason I ask is this list broccoli, brusselsprouts, cooked carrots, parsnips, cabbage, rutabegas, scalloped potatoes" don't have any two flavor profiles that are shared. They are also about the most butchered vegetables I ever see cooked.

An analogy for you. I've always said quitting smoking isn't hard. I've done it at least 100 times. Question then becomes what was different the last time? I finally decided I was not going to be a smoker and didn't want to be. Then it truly was easy. Same is going to apply here. You can't change because your doctor told you to, you can if you want to change. Have to get in that mindset first. Just like with exercise habits you can change your palette. It will take some effort though...just like exercise.

Glad you are okay btw! We can help with the rest, but you have to WANT to change as well.

Lower sodium or way higher hydration. I'd choose the latter. First thing they teach you in any chef class is to season at EVERY step. No salt, no taste. Perhaps the real problem is that you despise vegetables. Easiest way to eat healthy is to vary the diet and eat a little bit of everything. We eat at least 2 grocery bags full of vegetables a week. Lots of fruit and of course meat.

He reversed high and low pass. I don't agree with starting points either. Use your ears on a single mid and step down/up. On the tweeters you should start conservative and walk down until it "complains". The first goal is to understand the limits of your install. Until you do that I wouldn't "start" listening to anything. Once that is done listen to the mids alone and figure out how they sound best, then the tweets and then together. Don't forget to try every phase variation as well.

Where in the land of cheese?

Zeckhausen racing is where I usually got mine for the Bm'ers. https://www.zeckhausen.com/catalog/index.php?cPath=3_4_3520_3522 Centric rotors are fine. Used to use EBC pads from there, but now it seems he carries Hawk and Porterfield which I know nothing about. Personally I would look for a lower dust option...

Find the one you want to buy and tell them to write that dealer a check.

I can tell you I would have had a check within 48hours with Travelers. Last time, they hand delivered it.

Curious what insurance company thouhg

Search nationwide and find 3-5 examples that you would accept and then ask them to deliver the car to you. If you don't agree to their nonsense they will step up.

And yes a unicorn for a unicorn

Tell them to replace it then. You don't want a check. Is it your insurance or the other guys?

Still at the Men's whorehouse?

All 100%, thanks for asking. No idea what happened, but they are monitoring him now 24/7 to see if they can figure it out. Current guess is that somehow an imbalance caused his heart rate to drop too far and he passed out.

I didn't say I was going to use it. My kids hate it.

I do...but will finally put said boat in the water this weekend!

Curious what you all think of this: https://www.ebay.com/itm/Reverse-1-one-man-brake-bleeder-kit-makes-bleeding-brakes-fun-again/283467585163 I used to have a couple syringes I would do this with. (mt. bike and snowmobile brake master cylinders don't push enough fluid to do it conventionally). I can't find my syringes and the ones I need cost about what that does. That is easier in that it holds enough to do it all in one shot. ....I am changing the brake lines on my atv next week and need to replace my fluid pusher.