Welcome to the IHoP

[dem beats 1,223]

Mark is at CES right now, and I am again stuck here. I am so fucking sick of not being able to travel. Good news is, I have already begun the process to fix that.

Aaron, if you want to go next year I'll make a pact and split a room with ya. I've been wishin' and hopin' and dreaming to go to CES for years.

Mark and I plan to probably both go next year, maybe we can get a bunch of us together and get a schnazzy suite (ala hangover sans tiger).

Tiger or bust.

[dem beats 1,223]

Turkey bacon wrapped, BBQ shrimp.

Not real Bacon?

I don't eat much pork, if you know what I mean.

Oh man... no way. Pork is maybe the most important food group.

[Penguin4x4 1,761]

[dem beats 1,223]

SO, I ruined the Reggiano cheese sauce. I don't know what I did or didn't do. I used half and half for teh cream, and may have cooked it too long. I cooked it on the lowest temp posible.

everything blended nice at first and then turned to rubber. I will admit I cooked it longer than I wanted/needed bc the noodles weren't ready. Was it to much/ to little cream? wrong cream? over cooked? What do you guy's think I did wrong?

Sounds like you overheated the cheese. Only take a couple minutes max. I've never seen it get rubbery before.

Ok, 2 things I think happened. Too hot too fast, and maybe just too hot completely. I will also say that half and half isn't cream. It always causes separation for us when we use it in our world famous cheezey taterz.

I have a guess on why. I think that the fat and proteins in cream work better together with the higher fat and much lower water content of better cheeses. When we use crappy cheese we can make a cohesive sauce with skim milk, but it takes mountains more cheese to make the flavor acceptable. When we used really good cheese with a dryer texture that has set up better and is more"crumbly" if we use anything other than cream we get a this weird lquid that's gross, oil, and gummy proteins that taste kind of like cheese.

In the end it's probably healthier too as we use less cheese and less cream and get a better result that tastes better.

[Godsmack 361]

1) Arizona has the easiest college chicks

2) The sports teams are the best in the south east. TEXAS DOES NOT COUNT

3) Best ski weather is in Colorado

4) Florida has the best part locations without being buggy as shit

Questions answered.

J

I think I saw somewhere Arizona also has the most STD infested college women...

Easy = STD, always

Not true. I am a prime example.

Same here. I have only found a small handfull of women I would say no to.

Granted they usually got told no beacuse of the better option getting me a drink at the moment.

J

[j-roadtatts 1,129]

SO, I ruined the Reggiano cheese sauce. I don't know what I did or didn't do. I used half and half for teh cream, and may have cooked it too long. I cooked it on the lowest temp posible.

everything blended nice at first and then turned to rubber. I will admit I cooked it longer than I wanted/needed bc the noodles weren't ready. Was it to much/ to little cream? wrong cream? over cooked? What do you guy's think I did wrong?

Sounds like you overheated the cheese. Only take a couple minutes max. I've never seen it get rubbery before.

Ok, 2 things I think happened. Too hot too fast, and maybe just too hot completely. I will also say that half and half isn't cream. It always causes separation for us when we use it in our world famous cheezey taterz.

I have a guess on why. I think that the fat and proteins in cream work better together with the higher fat and much lower water content of better cheeses. When we use crappy cheese we can make a cohesive sauce with skim milk, but it takes mountains more cheese to make the flavor acceptable. When we used really good cheese with a dryer texture that has set up better and is more"crumbly" if we use anything other than cream we get a this weird lquid that's gross, oil, and gummy proteins that taste kind of like cheese.

In the end it's probably healthier too as we use less cheese and less cream and get a better result that tastes better.

I have about half of the block of Reggiano left. I will try again with cream and will have my noodle's atleast al dente before I start the sauce this time. Everything was going good at first, so i definetly think I cooked it to long and alittle to hot. the Half and Half is what I had, so I used it.

I will report back.

[Bob345 39]

what do you guys think of this tweeter? http://www.parts-express.com/pe/pshowdetl.cfm?&Partnumber=264-1002&scqty=2

Specs look good, not sure what you need it for, nor have I used it.

lol forgot to state my goals, I'm making some custom pillars.

[Duran 387]

1) Arizona has the easiest college chicks

2) The sports teams are the best in the south east. TEXAS DOES NOT COUNT

3) Best ski weather is in Colorado

4) Florida has the best part locations without being buggy as shit

Questions answered.

J

I think I saw somewhere Arizona also has the most STD infested college women...

Easy = STD, always

Not true. I am a prime example.

99% of the time with women, us men will fuck anything with a warm hole

[Penguin4x4 1,761]

doesn't even have to be warm

[Penguin4x4 1,761]

[Godsmack 361]

doesn't even have to be warm

Unless your fucking her in the snow, she is a vampire, or in a freezer warmth is a requirement.

J

[Acidburn 10]

1) Arizona has the easiest college chicks

2) The sports teams are the best in the south east. TEXAS DOES NOT COUNT

3) Best ski weather is in Colorado

4) Florida has the best part locations without being buggy as shit

Questions answered.

J

I think I saw somewhere Arizona also has the most STD infested college women...

[The enD 467]

[nem 2,019]

Forgot what it is like having little kids stay with you for the night

[///M5 2,833]

I finally got my knife rack hung the other day in the kitchen.

I am generally opposed to magnetic racks due to placing your blades on metal...you however have skirted that concern and made something gorgeous in the process. A few build shots would be great

[///M5 2,833]

Made porterhouse veal steaks last night as well. A little overdone at only rare, but with the w pregnant I didn't want to scare her. Plus at 15F the grill needed more time to preheat if I wanted a finish and still raw in the inside.

I've never had a veal steak like that. When having veal can you cook it less and still get out as much flavor from the bone/fat or is it more deicate so you cook it less than regular steak?

I like my porterhouse usually just above rare. At shitty restaurant I order rare but at home I'll cook my porterhouse/tbone a bit more to get some of the char/bone flavor.

No fat means less cooking ALWAYS.

Good analogy. Same cow, one ribeye one tenderloin. No matter who you are you better cook that tenderloin less as it will still fit your tastes better. And no, sight is not a taste so color doesn't matter.

In fact I don't like my ribeye's rare, but mid-rare. Of course using culinary definitions where rare = cool center, ie not warm. Ribeyes need to be warmed, albeit barely. Slow cook to penetrate so it is even with a hot sear on the outer flesh.

Fuck, you are making me hungry.

You made yourself hungry. I will however help you out now. i have some fresh shrimp and scallops and a clump of crab thawing now. Some chicken breasts and thigh(I only had boneless skinless though BOOO). Going to make a little srimp stock, maybe some saffron will come out... Hrmmmm.....

I just made reservations for Manny's tomorrow night too.

I didn't read that

[///M5 2,833]

SO, I ruined the Reggiano cheese sauce. I don't know what I did or didn't do. I used half and half for teh cream, and may have cooked it too long. I cooked it on the lowest temp posible.

everything blended nice at first and then turned to rubber. I will admit I cooked it longer than I wanted/needed bc the noodles weren't ready. Was it to much/ to little cream? wrong cream? over cooked? What do you guy's think I did wrong?

Sounds like you overheated the cheese. Only take a couple minutes max. I've never seen it get rubbery before.

Ok, 2 things I think happened. Too hot too fast, and maybe just too hot completely. I will also say that half and half isn't cream. It always causes separation for us when we use it in our world famous cheezey taterz.

I have a guess on why. I think that the fat and proteins in cream work better together with the higher fat and much lower water content of better cheeses. When we use crappy cheese we can make a cohesive sauce with skim milk, but it takes mountains more cheese to make the flavor acceptable. When we used really good cheese with a dryer texture that has set up better and is more"crumbly" if we use anything other than cream we get a this weird lquid that's gross, oil, and gummy proteins that taste kind of like cheese.

In the end it's probably healthier too as we use less cheese and less cream and get a better result that tastes better.

I have about half of the block of Reggiano left. I will try again with cream and will have my noodle's atleast al dente before I start the sauce this time. Everything was going good at first, so i definetly think I cooked it to long and alittle to hot. the Half and Half is what I had, so I used it.

I will report back.

The sauce will hold in a pan once melted for hours. Just a teeny bit of heat every little bit to reliquify. Really stirring is the most important. I will regularly put mine on the lowest of a simmer before I have even cut my noodles. Of course fresh noodels only take 1-2 minutes so once ready they are ready. In your case the 8min of boiling noodles should be about the right time to melt the sauce.

[///M5 2,833]

what do you guys think of this tweeter? http://www.parts-express.com/pe/pshowdetl.cfm?&Partnumber=264-1002&scqty=2

Specs look good, not sure what you need it for, nor have I used it.

lol forgot to state my goals, I'm making some custom pillars.

Tons of options then, but those wouldn't be my first pick. Not going to get any sort of reasonable crossover point out of them. The whole goal of putting them up on the pillars is to help raise your stage and improve your imaging and having a driver that will struggle with even a 2500Hz crossover point won't help that.

[X-OvrDistortion 0]

Come on first paycheck!!

[Adrian_D 520]

Come on first paycheck!!

[Bob345 39]

what do you guys think of this tweeter? http://www.parts-express.com/pe/pshowdetl.cfm?&Partnumber=264-1002&scqty=2

Specs look good, not sure what you need it for, nor have I used it.

lol forgot to state my goals, I'm making some custom pillars.

Tons of options then, but those wouldn't be my first pick. Not going to get any sort of reasonable crossover point out of them. The whole goal of putting them up on the pillars is to help raise your stage and improve your imaging and having a driver that will struggle with even a 2500Hz crossover point won't help that.

thanks for your input, guess ill have to keep looking

[Julian 641]

God damn sick.

I sound like a 20 pack a day smoker..

Ugh.

[Mac N Cheese 90]

God damn sick.

I sound like a 20 pack a day smoker..

Ugh.

SAME, sniffling, coughing all the time

[Adrian_D 520]

Well, crap, my main SPL competitor just bought a DD 99Z12...

Guess l have my work cut out for this season.

For that fricking money I could buy a car

[topgun 262]

I finally got my knife rack hung the other day in the kitchen.

I am generally opposed to magnetic racks due to placing your blades on metal...you however have skirted that concern and made something gorgeous in the process. A few build shots would be great

Yep, I didn't want to put them on steel, so here we are.

It is super duper easy to make and would be a great project for your Unisaw. I found a website that already had figured out rough distances on how thick the wood should be depending on magnet size. I used some 1"x.125" round disk N40 Neo magnets that are siliconed in a dado on the back side of it.

Basically I found some scrap maple and walnut, ran a dado in the back slightly oversized, glued some endcaps on, sanded the corners off, roundover bit, and there we are. I used Mineral Oil on it since its the same thing I use on the cutting board. The magnets cost me 20$ but that is it, everything else is scrap.