FandyienBut Otto, what about us? Registered Userregular
edited February 2012
i had a buddy with a potato cannon style gun with a laser-sight attached to it
it punched holes through thick wooden fences 'cus it fired 15lb blocks of cement, i remember shooting it across the river at night and watching trees shake where the laser was pointing
this same dude also was in a metalwork class where he learned to weld/work industrial metal and he used scrap there to make a panzershrek that really really worked
[edit] when i say river i am referring to literally this exact place
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ArtreusI'm a wizardAnd that looks fucked upRegistered Userregular
Yeah, we're starting small scale right now. Somehow, I'm the only one to make it work properly. Either they spray way too much propellant into the chute, or something else goes wrong.
Also what the hell kind of gun do you have that launches a 15lb cement block
i mean i dunno where it is now, he moved off to college
but it was a big goddamn potato cannon
like i said we literally destroyed small wooden structures with it. the projectiles (we also used lead balls) would bury themselves like six inches deep in the dirt behind aforementioned structures, too
this dude literally had the bomb squad raid his shed when we were 17
american bacon is weird. i think you just burn the shit out of it until it's brittle and crunchy and all the meat is burnt away leaving only fat and salt? as a rule bacon should bend, not break
Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
While I don't really care for the internet's bacon obsession. To be fair I don't really care for people who complain about the internet's bacon obsession.
I love a good potato gun. Fandy, that gun you made was 15 year old Tef's dream.
I got hit in the face by my own potato gun one time. We loaded it up and as we're about to set it off, the guy firing it thought it would be hilarious to point it at me and the FOOM right in the side of the head. Luckily, it wasn't a particularly powerful gun but it sure made my ear ring
As much as I love bacon(and I do), French Fried Onions is the best thing ever. You know those little crispy onions that go on Green Bean Casserole? I put those on everything.
Burgers, ribs, pizza, breakfast cereal, pancakes, sammiches. Sometimes when I'm drunk I just sit there and eat them out of the can like they're potato chips. The only thing it doesn't taste good with is ice cream and candy. I can't explain why, but they are the best thing I've ever had.
voodoo doughnuts is a donut chain (2 in portland, 1 in eugene) in oregon that is wildly popular in portland and prides itself VERY much on being "quirky" and "weird" and stuff
they make some good donuts (like the ODB) but it isn't like the best place ever. a really tasty donut is still a donut, people overhype it.
the best thing about it is that it is 24 hour. the worst thing is that during summer-ish the line can be up to an hour wait.
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TonkkaSome one in the club tonightHas stolen my ideas.Registered Userregular
Yep.
They have doughnuts covered in Froot Loops, on with marshmallows and chocolate sauce, etc. . .
reading by a roaring fire is pretty much #1 in the funbook
Outside temperature must be at or below freezing, otherwise it's just too much. Thawing next to a roaring fire after galavanting in the snow is wonderful.
I like my bacon crisp in the middle between "burnt to a crisp" and "chewy with no grilling marks".
Who wants to join me on the fence?
There is, in fact, a perfect medium between the two. I've found that it's mostly arrived at by baking your bacon on parchment paper. Starting from a cold oven, you put 6-8 pieces of thick sliced bacon on your parchment covered sheet pan. Turn the heat on to 375-400. It'll take 10-12 minutes for most ovens to start frying the bacon in the rendered fat. After that point, you check it every 2 minutes and you can rotate/flip your bacon to ensure even doneness. It should take about 20 minutes or so from start to finish, depending on your oven and how often you open the door. Take it off when the bacon still won't remain flat as you lift. If lifting from the middle, it should form a C shape, not a V. Drain on paper towel or brown paper, blot after it's cool enough to touch.
This will produce a bacon that is perfectly chewy, with a satisfying crunch on the fatty parts.
Or, you could just come to St Louis and eat at Uncle Bill's. They do it perfectly.
american bacon is weird. i think you just burn the shit out of it until it's brittle and crunchy and all the meat is burnt away leaving only fat and salt? as a rule bacon should bend, not break
This is dumb. There's no reason you have to cook american bacon to a crisp. If you want to? Go for it. But it's silly to suggest that you have to. I love my bacon just slightly crisping but still mostly chewy.
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it punched holes through thick wooden fences 'cus it fired 15lb blocks of cement, i remember shooting it across the river at night and watching trees shake where the laser was pointing
this same dude also was in a metalwork class where he learned to weld/work industrial metal and he used scrap there to make a panzershrek that really really worked
[edit] when i say river i am referring to literally this exact place
it wasn't cool
I stopped dropped and rolled before it could get to my skin.
usually the issue is that it doesn't ignite right or there's a pinhole leak somewhere that makes filling shit with butane useless
also butane is the best accelerant for the purposes i think
i mean i dunno where it is now, he moved off to college
but it was a big goddamn potato cannon
like i said we literally destroyed small wooden structures with it. the projectiles (we also used lead balls) would bury themselves like six inches deep in the dirt behind aforementioned structures, too
this dude literally had the bomb squad raid his shed when we were 17
Satans..... hints.....
I got hit in the face by my own potato gun one time. We loaded it up and as we're about to set it off, the guy firing it thought it would be hilarious to point it at me and the FOOM right in the side of the head. Luckily, it wasn't a particularly powerful gun but it sure made my ear ring
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
You a good person
my mother has this bacon carbonara recipe that is absolutely incredible
like corgis
NES > matches
fire is awesome. and there is a super mario port coming out for fire and it looks awesome.
Burgers, ribs, pizza, breakfast cereal, pancakes, sammiches. Sometimes when I'm drunk I just sit there and eat them out of the can like they're potato chips. The only thing it doesn't taste good with is ice cream and candy. I can't explain why, but they are the best thing I've ever had.
6 eggs for breakfast? i'm probably eating a shit load of bacon
Remarkably, it actually lived to to the hype.
It's pretty simple.
Make some bacon.
Get some maple bars.
Consume the bacon and maple bars at the same time (put the bacon on the maple bars).
they make some good donuts (like the ODB) but it isn't like the best place ever. a really tasty donut is still a donut, people overhype it.
the best thing about it is that it is 24 hour. the worst thing is that during summer-ish the line can be up to an hour wait.
They have doughnuts covered in Froot Loops, on with marshmallows and chocolate sauce, etc. . .
They are pretty ridiculous.
oh good
so long as you weren't hurt
yeah some donuts are pretty shitty after you get past the novelty of it
like the cereal ones
turns out cereal gets stale pretty quick, sitting on top of a donut in the open
Crunchy bacon on top of a soft maple bar.
Top it off with a half-pint of milk.
Outside temperature must be at or below freezing, otherwise it's just too much. Thawing next to a roaring fire after galavanting in the snow is wonderful.
It happened on a girlguides camping trip
Be Prepared, motherfuckers
I like my bacon crisp in the middle between "burnt to a crisp" and "chewy with no grilling marks".
Who wants to join me on the fence?
Wake up a hour ago and I hear this clicking from the kitchen turns out I left a element on simmer all night.
Oops.jpg
There is, in fact, a perfect medium between the two. I've found that it's mostly arrived at by baking your bacon on parchment paper. Starting from a cold oven, you put 6-8 pieces of thick sliced bacon on your parchment covered sheet pan. Turn the heat on to 375-400. It'll take 10-12 minutes for most ovens to start frying the bacon in the rendered fat. After that point, you check it every 2 minutes and you can rotate/flip your bacon to ensure even doneness. It should take about 20 minutes or so from start to finish, depending on your oven and how often you open the door. Take it off when the bacon still won't remain flat as you lift. If lifting from the middle, it should form a C shape, not a V. Drain on paper towel or brown paper, blot after it's cool enough to touch.
This will produce a bacon that is perfectly chewy, with a satisfying crunch on the fatty parts.
Or, you could just come to St Louis and eat at Uncle Bill's. They do it perfectly.
This is dumb. There's no reason you have to cook american bacon to a crisp. If you want to? Go for it. But it's silly to suggest that you have to. I love my bacon just slightly crisping but still mostly chewy.