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Re: AJK's Trip/Route Planning Thread

I would kill myself, if I would go November have bad weather and knew I gave up perfect weather for a nicer seat

Not something worth killing yourself over IMHO. But if you decide to off yourself, make sure its at the St. Regis so at least you'll have a minyan at the Levaya

October 27, 2016, 12:59:04 PM
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Re: Help, Google just disabled my email accounts If I lost my google account I'd feel like I lost part of my identity.
In some ways it's part of who I am. Someone wants to reach out to me to say hi or wants to do business, they send me an email.

Gone.

Let me check my vacation photos that I stored in the cloud.

Gone.

How about my spreadsheets and work documents I backed up on Drive?

Also gone.

Maybe it's time that companies give us more rights. Imagine USPS stopped delivering your mail because you didn't put enough stamps on an envelope?

Google, you wanna suspend me? Give me 30 days to export my data and notify my contacts of the change.

Remember, services like Gmail, Drive, despite not having an upfront cost, are not free.
We are the product, and google profits very much off our data. We deserve to be treated like any paying customer.

November 16, 2016, 02:25:17 PM
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Re: Sous Vide Master thread
What is the fixation on long cook times? Those are only needed to get to the middle.

There are 3 main benefits to sous vide.

1. Achieving the same temperature through out the finished product. In traditional cooking, to get the center of a steak/roast to 131 (medium rare) there will be a gradient of temperatures through out the finished product. Just below the surface will be well done, then medium till finally medium rare. With Sous vide, since the item is surrounded by a stabilized water  temperature the result is the same temperature (131) through out the roast/steak. A quick sear for the maillard reaction allows end to end medium rare will little to no gray areas.

2. There are certain cuts of meat (with short ribs being a prime example)  that are very tough. With traditional cooking methods, long cooking time would dry out the meat. Due to the fact the the meat is submerged in a vacuum sealed bag in water this prevents the meat from drying out. Sous vide can transform these cuts of meat through collagen breakdown to soft, fantastic dishes. You wouldn't sous vide a steak for 72 hours no matter how large it is. But short ribs are delicious after a 48 hour or 72 hour cook. It all depends on the cut.

3. In certain settings, it's convenient. Making a BBQ for 50 people and don't want to sit grilling while everyone is having fun? Sous vide the burgers and steaks a few hours before and when everyone shows up, throw it on a smoking hot grill to get that flavor and sear. Chef at a restaurant and feeling rushed during dinner? Throw a bunch of entrees in the sous vide and when the order comes in all it needs is a sear.

There are other food items that you can sous vide as well (eggs, duck, vegetables even desserts) but the reasons why you would sous vide would usually fall under one of the reasons or a combination of the reasons above.

May 29, 2017, 12:37:14 PM
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Re: Re: What Award Itinerary Did You Just Book/Hold?
Man, I came across this thread only to find I can't say it any better than I already have!

June 12, 2017, 06:16:12 PM
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Re: When is Next Wednesday
Please vote:

Today is Thursday, Sept 14. If I say "Next Wednesday" what day would you think I am referring to:

1) Wednesday, Sep 20
2) Wednesday, Sep 27

#1.

But if you asked me again on Monday Sept 18th, then my answer would be #2

"Next" Wednesday implies the one that is next week

September 14, 2017, 11:19:05 AM
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Re: Buying an Airline Nice try Warren "Peter" Buffett. We won't do the work for you.
February 26, 2018, 02:40:36 PM
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