Ditto started shit with me this morning and we let loose on each other.
My blog of stuff
Ditto started shit with me this morning and we let loose on each other.
We just got our 800 disk capacity dvd case in the mail today:
Now we can finally throw out half of these huge shitty dvd wallet/cases that have been falling apart since we first got them. Now I wonder how long it will take us to organize and catalog our entire collection of DVD-Rs full of anime fansubs.
Instructions to make:
4-8 Servings of wings (depending on how many wings you eat)
- Pizza crust mix or premade dough - 2x
- Pizza sauce - 1 jar
- Mushrooms - 2 small cans
- Pepperoni - 1 package
- Sweet italian sausage - 1 small package
- Mozzarella cheese - 1 package
- Chicken Wings - 4 or 4 1/2 pounds
- McCormick buffalo wings mix - 2 packages
- Large ziplock freezer bag - 1x or 2x if two different flavors of buffalo wings
1) Break apart sausage and form into small/medium size chunks and brown it.
2) Prepare pizza ingredients and toppings. Cut mozzarella cheese into small chunks or shred it.
3) Once sausage is browned, drain and let sit on paper towels to absorb more grease.
4) Prepare pizza crust mix as per instructions or prepare premade pizza dough. (pizza crust mix is much better. This pic is the premade flattened dough.)
5) Drink a shot of hypnotic/coconut rum to enhance cooking experience. (This step can be skipped.)
6) Rinse off chicken and cut each wing into three pieces at the joints, throw away the wing tips and keep to two meaty pieces for the actual wings.
7) Put half of your wings (2 pounds out of that 4 pound package) into a freezer bag and dump 1 package of buffalo wing mix into bag. Shake the chicken in the bag to coat all the chicken somewhat evenly.
8) Use glass baking pan, line with aluminum foil, place chicken on foil and bake in pre-heated oven according to buffalo wing mix instructions.
9) While chicken is baking, prepare pizza with sauce, and toppings as desired.
10) Bake prepared pizza on the middle rack in your oven. 350 degrees for 15 or 20 minutes or longer depending on the amount of toppings you used. Cheese should start browning on edges. Remove pizza with oven mitts for pan style or use a large pizza spatula if baked directly on rack.
11) When the wings are done, cut into a couple of them and make sure the meat is nice and white with no hints of pink to ensure they are cooked thoroughly. Remove the wings from the baking pan so they can cool on a plate. Prepare the baking pan with aluminum foil and bake the next batch of chicken wings while getting the next pizza ready.
12) Finished wings
13) Finished pan pizza
14) Eat your pizza and wings!
The pizza crust mix makes a much better tasting pizza dough. And I highly recommend the McCormick Original Buffalo Wings mix or the McCormick Garlic and Herb Buffalo Wings mix. Both are amazing.
I bought a dump permit last weekend, and since then I have been so damn occupied with destroying old couch pieces, mattresses and other random crap to drop off at the dump I have had little free time to myself on the weekends.
Fortunately, next weekend is the last weekend for the dump dropoffs. Unfortunately, it means I will have to spend the next couple days destroying some more mattresses and other crap so it'll fit in my blazer so I can make the last couple drop offs in time. With a 3 hour dump window it only gives you enough time to load your crap, drop it off and repeat until time runs out.
My cordless drill's batteries have shit the bucket and instead of spending $30 on a single replacement battery, I put that money towards a new lithium powered cordless drill. It came with two batteries, a charger and a decent cloth case that has sturdy sides and decent bottom.
Heres some pics of my old drill and my new one. In every pic, the old drill and it's accessories are on the left.
Old case and new case:
Inside the cases: (the old drill came with a dustbuster that worked like pure crap.)
The old charger never indicated when the charge was full, the new one has status indicators and charges the battery in 40 minutes.
The new battery is at least 1/2 the weight and size of the old one and maintains a charge 3 to 4x longer.
The size and weight of the new one is 30% less than the old one.
I picked up the drill at homedepot:
Ryobi 12V Lithium Ion Drill Kit
I haven't used it yet, but I'll update when I do.
Instructions to make:
St. Louis style ribs
- Package of St. Louis style ribs - 2 to 3 lbs
- 1/2 to 1 bottle of KC Masterpiece Original BBQ Sauce
- 1/2 shot of Maker's Mark whiskey
- Tablespoon of honey
1) Boil your ribs in water, they'll boil faster if you keep it covered. Once the water starts boiling, boil the ribs about 15 minutes to a 1/2 hour until they are mostly cooked. Or all the way cooked if you want. For these ribs, I boiled them about a 1/2 hour until their internal temperature was 175 degrees. Pork is fully cooked at 170 degrees, so these ribs were already fully cooked before I put them on the grill. (I use my little meat thermometer all the time now. )
2) While the ribs are boiling, turn your grill on to start heating up and also, get your sauce ready. Usually I use just plain KC Masterpiece because when that sauce is cooked on the grill, alot of the moisture cooks out of the sauce and it thickens up perfectly for ribs. For this recipe, I used half a bottle of the sauce, squeezed in about a tablespoon of honey, and added half a shot glass of whiskey for a little kick. The alcohol will cook right out of the sauce, so it just adds flavor, like I said, a little kick.
3) Once the ribs are finished boiling, remove them from the pot and let them cool off a little. You can refrigerate them for 15 minutes if you want, but I just let them sit out at room temperature about 5 minutes.
4) Now that the grill is nice and hot, turn off the burner you'll be putting your ribs over (left burner is off in this pic) and keep the other burner on high. This will let the ribs cook with indirect heat. Put your ribs on the top rack of your grill, coat one side, flip it and then coat the other side. Close the lid and let the grill heat up those ribs for a good 10 minutes.
5) Flip the ribs over and this time, heavily coat the top with sauce, let it pool up on it so it'll be really thick. Close it up and let it cook another 10 minutes. Flip the ribs again and repeat another thick layer, this time turn on the left burner on low to add more heat. Keep repeating this process one or two more times if you have enough sauce.
6) Take the ribs off the grill, the sauce should be really thick now. Let the ribs cool down a couple minutes before you cut them.
7) Look at those ribs. Enjoy!
After eating these, the sauce does need a bit more sweetness to it. Add another tablespoon of honey or dissolve about a 1/4 cup of sugar into the sauce before putting them on the ribs.
Ok, This took me most of my afternoons all last week and two weekends, including this past saturday and sunday. I took some pics, but I'm not posting them in this blog entry. I just wanted to get the work done and messing with a camera took too long so I didn't get many pics at all.
Parking brake/emergency brake/e-brake update!
After grinding the brake shoes down a bit so they'll fit inside the rotors smoother, I realized the adjustment pins were rusted to all hell and wouldn't function correctly anymore. Whenever I pushed on the e-brake inside the car, the shoes would only move a centimeter. $20 at advanced auto for the parking brake hardware kit and I got everything swapped out except for the metal pivot piece. The replacement piece for that was rediculously small and would no way in hell work in my opinion. So I got the old ones cleaned up, greased everything with a lithium grease instead of caliper grease so there would be lease junk in there to mess it up, and after a long while I got it all working good again by holding everything in place while smacking the shoe into place. And after that, I put in the new retaining clip and those shoes were held in place tight and when applied, they moved a half inch. Yay. All done with that.
After fixing the e-brake, the car still pulsated when braking. Everyone says its rotors. Seeing as the back rotors looked like shit since the back plates tore one up and the caliper pins caused the pads and rotors to wear uneven, I replaced the rotors and pads. I bought the parts from Napa this time. I had to file down my brake pad holding brackets to get some rust off. I also had to lightly file down the ends (not the nubs) of the brake pads so they'd have movement once they were in the bracket. And get this, the NAPA brand rotors and pads were a higher quality than what I got at advanced auto parts or autozone and where a little over $100 cheaper! I'll only buy parts from NAPA from now on. BTW, the NAPA back rotors were different on the inside than the wagner ones I originally got from autozone. Inside the NAPA rotors, it was a smooth tapered gradient inside the hat, compared to the hard edged line of the crap rotors that kept smacking my e-brakes. I may not have had to grinded my e-brakes at all if I would have had these rotors from the beginning! Fuck you autozone! Also, after doing the backs, I bled the entire brake system.
After the back rotors and pads were done, the e-brakes fully done, brakes bled... The car still pulsated while braking, but! All the noise in the back end is now completely gone and the braking was a slightly different pulsating now.
Now that all the rotors and pads are all brand new, I noticed scuff marks on my new front rotors from the pulsating bullshit. So I figured it must be the calipers. The front wheels were a bitch to move compared to the rears with the brakes off. So I picked up the front calipers with bracket for $54 a piece at NAPA, $90 a piece if I remember right at advanced auto and autozone. Fuck both of them.
I replaced the front calipers, just like I replaced the ones in my Saturn blog. Turns out the front calipers were not fully releasing. After getting the new calipers on, the tires moved much much easier when the brake was off.
Guess what tho! The brakes still pulsated.. But once again, it was a slightly different pulsation again and this time with all the noise from all the bad braking parts gone, I was able to hear a distinctive electric motor noise kicking in with the pulsation. Turns out I have an ABS problem on top of everything. I pulled the two ABS fuses, (the ABS light comes on on the dash now). With the ABS disabled, the damn thing brakes perfectly fine now. YATTA!
I've let the blazer sit the past couple days so I can check the brake fluid level to make sure theres absolutely no leaking going on at all. Other than that, I'll give it another test run this weekend to some local stores to see if all my vibration problems were fixed too. If not, then theres something else going on with that, but I'll get to that some other time if its a persistent problem.
As far as I can tell, the ABS problem is probably one, if not both of the front ABS sensors. Each costing about $70 piece. As far as I'm concerned it can wait until we're closer to winter because I don't want to fuck with this truck anymore.
The brakes have been pulsating pretty bad for about 2 weeks now. The pads looked good, so it must have been the rotors. I replaced the front rotors, brake pads and brake hardware clips yesterday and now it seems to be braking good again. I still have to give it a longer road test, but it is braking pretty solid now. BTW, rotors at NAPPA were $18 a piece while Autozone was $38 a piece. But for some reason the brake pads were actually cheaper at autozone than either NAPPA or advance auto parts. Surprised me.
I'm not surprised I had to replace the brakes tho, they were the same pads and rotors that sat for almost 2 winters with the car. The bolts that held the caliper bracket on were rusted to all hell. Freeze off, an 18mm wrench and a rubber mallet and bam. I'm lucky the damn bolts didn't break.
Poor Ditto didn't get a fresh bag of catnip for Christmas. So he got pissed off. x_x
A single setting on my test vbulletin 4 (which uses a copy of this forum's databse) screwed up all my blog attachment images. And they've probably been screwed up for about a week. I just found out and it really annoys the hell out of me because if I remember correctly, the damn setting on vb4 wouldn't let me change the directory, it only said "Click here to import your blog attachments into the new attachments structure." So I clicked it thinking nothing of it. The images loaded, except here it is a week later I finally realize that it moved the images from the directory on the live forum instead of from the directory from the test forum. Damn! POS! At least I still have copies of everything and I should be able to fix everything by putting the copies back into the right folder. I hate it when a program makes me waste time.
I replaced the thermostat today after work. Now that I had the right deep socket to get those threaded nut head bolts off the thermostat casing, I had no problem replacing it. The temperature seems to be reading correct now on the in dash gauge.
But I still have an annoying ticking that happens when I start the car after its been sitting for a while. I have a feeling its an oil lifter, so I put some seafoam in the crankcase. I figure I'll drive it back and forth from work tomorrow and do another oil change to get the crap out. I used 'pennzoil synthetic oil/with cleaning additives' in my last oil change a week ago. I figure the engine will be pretty cleaned out with the cleaning additives in the oil along with seafoam, but the oil probably looks like crap already and will need to be changed again (especially since I put seafoam in it).
If the engine still ticks after I change the oil again, then I'll have to take it to a mechanic to check it over. I hate cars.
Instructions to make:
Juicy Lucy burgers
- Hamburger meat
- 2 slices of american cheese per burger
1) Mix up your hamburger meat with some seasonings like season all, maybe some chopped onions. (look at my other burger recipes in this blog)
2) Make some small hamburger balls to form into patties, one slightly bigger than the other. You have to make them smaller than normal because you will need two hamburger patties per burger.
3) Use the larger ball of meat and make hamburger patty, then break up two slices of american cheese per burger and put it in the middle.
4) Now make another patty and place it over the cheese and work the edges so the two burgers will cook together as one.
5) Cook those burgers over a medium to high heat to make sure the inner part of the burger cooks all the way through.
6) The burgers will shrink when cooking and the cheese will get very hot in the middle helping to cook the inside of the burger. One of my burgers busted at the seams. Instead of using 80% I should have gone with a 90% to reduce meat shrinking.
7) Let the burgers cool a little so you don't burn yourself on the hot inner cheese.
I spread the cheese around so you can see the cavity in the burger that is created when cooking them like this. If you can eat these burgers at the perfect cheese temperature, the cheese will flow with every bite and taste great.
Internet Brands, the parent company of vBulletin has filed a lawsuit against Xenforo because XF is developed by former vBulletin head developers and are directly competing with their product. Apparently there maybe contractual breaches from the developers former employment with IB. Of course, customers of vBulletin that were pissed off at vB/IB before are even more pissed off because of this lawsuit. The discussions in the private customer forum at vbulletin.com are only available to licensed owners so its pointless to post a link to it, but there are alot of aggravated customers complaining. Who will win the lawsuit? What software platform will become king in the future? And what about Invisionboard who is lurking in the shadows waiting to pounce on the weakened victor? The forum drama continues...
but it is something I can never do.
I watched Terminator 2 today. Classic. I've seen it so many times, but I don't think I'll ever get tired of seeing it. I caught most of T1 yesterday also, so I figure I might as well finish off the trilogy and watch T3: Rise of the machines later tonight. I love watching shit blow up.
I've been watching Jay Leno this entire week and aside from Headlines, hes really not that impressive on his own compared to the previous month or two just before the writer's strike. His monologue has taken a hit and the first part of the show before he brings a guest in is boring now. As for Conan, he already sucked to begin with so now hes even worse. x_x I really can't imagine him taking over for Leno in the near future.
I updated 4 different mods on the forum in preparation for the newest version of vB. I'm pretty forumed out at the moment. Maybe I'll make a new poll tomorrow or next week. blah.
Instructions to make:
A bunch of Tacos for serving 4-6 people.
- Ortega taco mix - 2x
- Ground beef - 2 to 2 1/2 pounds
- Tomatoes - 3x
- Lettuce - 1 package
- Sour Cream 1x
- Taco cheese (preshredded) - 1 package
- Taco shells, Tortellias - 1 combo box (8 or more of each)
- Ortega Taco sauce - 1 bottle
1) Cook meat as per instructions on taco mix packages.
2) Prepare toppings while meat is cooking. Dice tomatoes, shred lettuce or cheese if not already packaged that way.
3) Bake or microwave taco shells and/or soft tacos as per package.
Assemble tacos. One or two tablespoons of meat per shell, add toppings to taste, use a little dash of the taco sauce for extra flavor or heat.
I prefer the soft tacos. You can also pick up large tortellias for burritos and make large soft tacos out of them instead.. so good.
I might have gone a bit too far with my character's particle effects.
I love my particles, but I might be a bit too distracting.
I finally bit the bullet and upgraded my graphics card. I bought a ZOTAC GeForce GTX 1060 AMP! Edition. So far it's running pretty good. It is a huge upgrade over the 1 GB non gtx geforce stock card that came with my Dell XPS desktop.
It only needs a single 6 pin power connector and the small profile fits perfectly without forcing me to buy new sata cables to fit around it. This card does run a little hot since the fans are dialed way back from the manufacturer. At idle the temp is 39 degrees Celsius and the fans do not run which works great for me because I work on this pc all day and there is no noise. When under load it'll spike up to 76 degrees Celsius but the fans have never gone over 50% power. Which means I have a little extra heat in my pc but it's still quiet. If I wanted to knock the temps down more I could use an over clocking tool and turn the fans up to full under load, but then I'd have a bunch of noise. Last thing I want is to sit next to a box fan while playing a game. Overall I'm pleased. I'll test it more over the next couple weeks.
Well, the latest vb update has screwed up our blog links in our profiles and I keep getting a db error message in the blog email system. *stabs vb* release a gold version already!
I hate ads. But I also hate being strapped for cash and having an outstanding credit card debt because of continuous monthly charges. Of course I love having my websites, but at the time of the last server move we had hosting revenue coming in. So yeah, gotta supplement those bills somehow. At least we don't have to look at the ads while we're logged in. At least the majority of us.
I thought this was awesome:
I made chicken wings last night and I figured I'd share my latest recipe.
Instructions to make:
Honey BBQ Chicken Wings
- Package of Chicken Wings - 2 to 2.5 lbs
- A couple cups of flour
- 3 eggs
- KC Masterpiece Original BBQ Sauce - 1 1/4 cups
- Honey - 1/4 cup
- Soy Sauce - 1/8 cup
1) Rinse off the chicken winds and cut them into three pieces, discarding the tips. I'm using a 4.5 lb package of chicken wings because half of this package are used for my Honey BBQ wings and the other half I used a McCormick Buffalo Wings Garlic and Herb dry rub.
2) Pat the chicken wings dry with paper towels.
3) Crack 3 eggs into a bowel and wisk it up to make an egg wash.
4) Once the chicken wings are mostly dry, dip them in a ziploc bag of flour to coat them, then coat both sides into the egg wash and then put them back into the flour so you have a double coating of flour.
5) Put your wings on your grill at a low temperature and cook them for about 15 minutes, flipping them once. Notice that the other half of my chicken wings look different (the ones on the left), those are the ones I patted dry and coated with the McCormick mix.
6) While the chicken wings are cooking, mix the three sauce ingredients together. You can add more honey or soy sauce to taste. With the mix I made it turned out to be a bit more of a honey/sweet&tangy sauce.
7) After the first 15/20 minutes take your flour coated wings off the grill (I did it right at the grill, one at a time) and dip them in your honey bbq sauce. Then put them back on the grill and turn the temp up to medium. Keep flipping them every 5 minutes or so and cook your wings until their internal temperature is 180 degrees. It takes about a 1/2 hour to 40 minutes. To do this easier on a grill, cook only a 2 - 2.5 lb of chicken wings at a time and place them on the top far left of the grill. Turn off the burner directly below the wings, the left one and crank the temp on the right burner to full. Because the chicken wings get cooked with indirect heat you don't need to keep flipping them constantly and they should cook faster.
8) Finished Honey BBQ Wings. They look burntish, but they taste good to me. The only problem I had was that the wings just weren't crispy. I think breaded wings cook best fried, but in the end grilled wings turned out pretty decent and the sauce tastes quite good.
9) Finished McCormick Garlic and Herb Wings. Cooking these on the grill, they turned out very crispy and tasty. Of course being a dry rub, there was no flour or sauce involved to moisten the skin. I honestly think for cooking wings on the grill a dry rub has a much better result.
Get that deer Precious!
I originally posted this in the following topic:
Throwing bread out for the birds (link removed)
Well, I drilled out a spot on the fender bar so I could attach a chain mount to it for a connection point for my tow strap hook.
Heres the hook attached to the chain mount:
Attached to a pine tree for an ancor support.
Pulling resulted in slight movement of the crumpled bar, before the metal started giving away on the chain mount.
So, I used a rubber mallet and started whacking it and hitting parts back into place.
The hood does close a little more level now. I'm going to use a small pry bar and rubber mallet to try and straighten it out more. As long as I can get it straightened enough for my headlight to mount back in correctly, it'll be good enough.