When you can go on amazon and buy an 8 gallon electric still you plug in to the wall for under $200, there ain’t much sense in redneck engineering a still.
It’s kind of like brewing beer, you could floor malt your barley, but ain’t nobody doing that at home.
I doubt even the risk of fire will a problem since modern home distillers will use small electric stills. And the alcohol boils of at about 170F, (about 76C for our challenged brethren in Texas). So the explosion risk is also very minimal.
The challenge is to maintain a steady temperature while distilling your booze. Just enough heat to drive off the alcohol while leaving the majority of water behind.
It does. I’m far closer to dying than living. I maybe have 10 more years, 15 if I’m lucky, (a debatable form of “luck”).
As long as you tie his shoelaces together when buried, there won’t be any risk of zombie trump…
We would be paying for it anyway.
Already taken.
Not surprising. Since high velocity rifle bullets very often get very deformed on impact and some are even specifically designed to fragment on impact. Unlike low velocity pistol rounds which don’t move fast enough to deform a lot.
People need to stop watching CSI reruns.
Air burst bombs have been a thing since the late 1700s. They used iron balls instead of tungsten, but that matters little to the victims.
Hey, you gotta use what you got!
I would argue the flavor profile of balsamic vinegar in this use. Instead I would go with a red wine vinegar. A bit sharper on the tongue.
But, that’s the cool thing about soup. There are few rules and you can do whatever pleases your palete.
A little potato makes for a pretty good thickener in a soup.
I’m ready. Right here right now.
A proper potato soup has nice spoon sized pieces of potato, celery, (and make sure you get some of the fresh celery leaves in there), onion, garlic, and carrot. And a not inconsiderable amount of bacon. (Pro Tip: Buy the cheaper bacon ends and trimmings for things like soups. They tend to be smokier and more bacon flavored). And for added flavor, tarragon and cilantro and black pepper.
Thicken the soup by making a rue with butter and flour, dissolve in a cup of heavy cream, as that thickens a bit, add it to your soup to thicken the soup. Blend about half the soup to get that smooth creamy texture. And only takes about an hour start to finish.
Beats anything you will ever get out of a can or restaurant.
A lot actually. A good home made soup can bring not only great flavors, but textures and even comfort on a bad day. And they can be an inexpensive one pot meal that’s fast and easy to make.
And the potato soup I made for supper yesterday, evidently contains anti-depresseants.
Please talk to them! You don’t want them to become Distro hoppers! Unprotected distro hopping could lead to----Arch…
A nice thought. But the Great Unwashed Masses do not care. They want a Quick Start Guide that just says “Plug it in” and no other steps required. They want the black box because they don’t want to learn and understand.
And that attitude is less about the oligarchy and a lot more about all lazy people.
For my use case, the Pixel 10 doesn’t offer enough over the 9a to make the extra cost worth it for me.
A shoutout to steve1989! For eating US Civil War Hard Tack and Boer War canned Bully Beef! And every WW2 ration he can get.
He sure can wax poetic about the flavors of each one.
The cost of chicken tendies vs lentils and rice has a lot more influence on whether people stop eating so much meat more than obnoxious vegans.
There would be some few more, but it would probably be very doubtful of a lot more. People don’t care.
The only psychedelic song they recorded
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This
Edit to add: There are two faces you should recognize. The first is very easy, and the second is harder to place. A hint, the second face had a successful second career as a reoccurring bit actor in a several TV shows and movies.