Agreed. Meats are usually best at 1 -1.5 % salt by weight. Equlibrium brines are a game changer. For boneless meat take a equal amount of weight it water to meat and set the salt to 3% water weight. It will balance out at about 1.5% salt in the meat. It takes about 24 hours per inch of thickness in the thinist side.
So 1kg meat 1kg water 30g salt.
For meat with bones reduce the meat weight in the calculation by estimating how much is bone. For a T bone reduce by about 15% for baby back ribs 40-50%.
After the book came out congress was shockingly fast to pass new laws. It turns out the plant profiled in the book had the contract for the congressional cafeteria. That's how you get political change.
They destroy whatever they can. They chew cables, rip siding and nest in insulation. Make wherever they can smell of piss. If you try to grew anything edible they eat the sprouting fruit, nuts, and leaves then start eating the bark and kill the tree.
They license the anime so they do pay the studios that create anime. I know for a fact that anime studios factor in the ability to license shows in the decision on what to produce and budget.
For me it's easier to rip it once and then have it available on my tv, phone, or computer. It can also remember what episode is next. Plus no annoying mandatory commercials every time you put the disk in the player.
Mega Traveller 2. Buggy janky story. Bad combat. Character creation that includes all the skills from the pen and paper game but only about 10% of them actually do anything in game.
I'm with you. For me it's decimate to mean " destroy most of" instead of destroy 10%. Deci literally means one tenth. How much do you think a deciliter is?
I made one of those once by accident. I was talking a long extension cord that had been cut in two and converting it into two smaller cords. I messed up and attached the male to the wrong cable.
Steam play. I spent nine years with linux as my main work os. Then I'd come home and game on windows. Once Steam play was mature I setup a dual boot to give it shot. I think I booted into windows twice after that.
Agreed. Meats are usually best at 1 -1.5 % salt by weight. Equlibrium brines are a game changer. For boneless meat take a equal amount of weight it water to meat and set the salt to 3% water weight. It will balance out at about 1.5% salt in the meat. It takes about 24 hours per inch of thickness in the thinist side.
So 1kg meat 1kg water 30g salt.
For meat with bones reduce the meat weight in the calculation by estimating how much is bone. For a T bone reduce by about 15% for baby back ribs 40-50%.