The Frying Pan

12:04 AM

Sunday I start 21 days of no meats and no sweets . Gotta come up with some good recipes

12:32 AM

@rfusca this is my absolutely favorite winter soup, which happens to be vegan. tastes best when it has at least 6 hours to meld even more anewwaytocook.com/Pages/ANWTC/recipe_b7.htm

rfusca

1:36 AM

Thanks

rumtscho

7:51 AM

@rfusca Are you fasting every year?

Jolenealaska

2:13 PM

Finally, I have a first draft of my new Avocado answer. At this point I'm planning on swapping out the answer that is there, for this one, and moving the answer that is currently there to a question titled, "Do lemon juice, lime juice, vinegar or Fruit Fresh help keep avocado green?"

@rumtscho

@Jefromi

@Aaronut

And to anyone else who may want to chime in:

Whew, OK, that's it.

My biggest concern is swapping out an unseen answer in a space that has 108 upvotes.

I also hear what Rummi has said about keeping everything together.

Right now my thinking is that this makes the most sense for the reason I laid out in the first section.

rumtscho

@Jolenealaska I'm all right with any system which allows users to find the information they are looking for.

Jolenealaska

2:29 PM

That answers "what works?"

rumtscho

If we can avoid having one giant blob, it's even better

Jolenealaska

The other answer answers "what doesn't work?"

To me this doesn't look to big, especially with the TL;DR at the top.

rumtscho

@Jolenealaska This is a logically sound criterion which allows for easy separation to you, the writer. The problem is that no reader is interested in knowing one without the other.

so whenever somebody finds one, he'll start thinking about the other

and if he does not find his opinion already posted, he'll add it to the discussion

Jolenealaska

I do direct the reader to the other answer and sumorize it in this one (at the very top)

rumtscho

@Jolenealaska Maybe I should stop discussing it before I have read your new answer :)

Jolenealaska

2:33 PM

Ha! Maybe :)

Sorry it's so long...

It was a lot longer :)

rumtscho

I'm not saying your current idea doesn't work (because I haven't seen it yet), I was just clarifying what's my viewpoint of a successful structure.

@Jolenealaska that's good. Learning to trim is the hardest part of learning to write well :)

Jolenealaska

Yep!

I'm going to make myself some coffee.

Back in a bit.

Cerberus

rfusca

good morning

Cerberus

@Jolenealaska Because you have just mentioned a layer of sour cream on top of the guacamole, this suggests you want a layer of onion on top of the guacamole. But in reality, the onion just has to be inside the container, no matter how it is laid out (layer or no layer), correct?

Morning!

rfusca

2:42 PM

@rumtscho I do a 21 day fast sometime around the start of every year, yes

Jolenealaska

Yes, and I have pictures, but not until later in the text,

.it would be better to not use the word "layer".

How about "Enclosing the avocado with diced onion significantly slows browning as long as the container stays closed"?

Cerberus

Perfect!

Jolenealaska

Done

Cerberus

Yay!

I have more tiny things.

Jolenealaska

:)

I'm planning on sticking this answer into a slot that already has 108 upvotes, so I do want it to be good

Cerberus

2:47 PM

I don't understand this.

Jolenealaska

Yep!

Onion is a silly mistake

Cerberus

Is it that browning starts if you remove the lid, even if you put it back on immediately after?

Jolenealaska

should be avocado.

Cerberus

Ahhh.

OK got it.

Jolenealaska

Yep.

Cerberus

2:49 PM

So by replacing the lid you simply you put the stuff in the container, right?

Jolenealaska

I removed the lids to snap the picture. I replaced the lids, and within thirty minutes, I could see the avocado starting to brown on the side with the onion. By morning it was all over.

Cerberus

But what does that suggest?

If you had kept the lid on, would the onionless sample have fared differrently?

Jolenealaska

That the gas...which I'm glad you mentioned, I haven't named it, escaped.

Cerberus

Probably not: you are merely telling readers that you didn't put them in the fridge lidless.

Wait, what gas? This is about the onionless container, right?

The one with the onions is not mentioned, is it?

Let me reread...

Jolenealaska

I see the problem...hold on...

Cerberus

2:56 PM

7 mins ago, by Jolenealaska

Onion is a silly mistake

Perhaps this chat line of yours is wrong after all.

And onion was correct.

Jolenealaska

yes...fixing and clarifying...

Cerberus

Yay!

Avocados are so complicated!

But it may please you to know that the knowledge of avocado-keeping is spreading from Alaska to the other side of the world.

I tell as many people as I can without seeming obnoxious. Or more so than usually.

Jolenealaska

HA!

Who know guacamole was so intriguing :)

rfusca

lol

Jolenealaska

It has spread to another SE site too, and I thought I'd be done with this like a week ago. It's a point of pride now! I've got to get this thing posted.

rfusca

3:06 PM

doing experiments is fun :)

Jolenealaska

Yes, it is. That's a thing I really enjoy about this site.

Cerberus

@Jolenealaska Great! So the onion doesn't give off enough gas any more after 9 hours.

Jolenealaska

People are forever asking questions that can be easily answered playing Mr Wizard.

Cerberus

Mr Wizard?

Jolenealaska

No, that's not it. It's that I opened it.

Mr Wizard is an American children's science show.

It's kind of clumsy, but I further the time without opening the container in the Vit C section.

The guacamole stays acceptable for 4 days with the onion, as long as the container stays closed.

Better though with the C.

Cerberus

3:16 PM

@Jolenealaska It was open when you first put in the onions.

Oh, I see how you read my line.

We're both right.

Jolenealaska

Sure, I diced the onions, put the avocado on top, then immediately closed the container and kept it closed for 9 hours.

After 9 hours, I removed the lid to snap a picture.

Cerberus

Yeah I understand.

So have you tried putting the guac/C in the fridge without a lid?

That would be my preferred method of storing it.

And how about leaving the guac/C on the counter top?

That would be even more preferential...

Jolenealaska

No, no point because the first experiment showed that the avocado dries out before it browns in the fridge without a lid.

I did mashed avocado with C on the countertop. There wasn't much of a difference between that and plain.

Where the difference is compelling is in the fridge, in tupperware or tightly wrapped.

So I need a more comprehensive conclusion at the end of the answer.

Cerberus

@Jolenealaska Oh, I see. So how bad is that, drying out? After 24 hours, a thin dry layer that you can easily remove? Or worse?

@Jolenealaska So...with C, it still browned on the countertop?

@Jolenealaska Noted.

Jolenealaska

The drying out in the fridge is covered here:

59

Q: Browning Avocados - What Helps?

Years ago Koobz asked "Oxidized Avocado: What's Going on & How to Prevent It?" That question has been merged with this one because it's dealing with the same issue. Recently, we had this question: Are limes and lime juice more acidic than lemons and lemon juice?. Now I'm just curious, I want an ...

Cerberus

3:26 PM

@Jolenealaska That would be cool! I am asking these questions just to be "complete": I kind of get that storing it covered and with C is the best solution in practice.

Jolenealaska

Yes...that is the conclusion.

Guac treated with C in tupperware or ziploc is best.

Cerberus

Hmm.

Jolenealaska

If you are serving guac at at a later time, diced onions accomplish the same thing IF you don't open the container.

Cerberus

I would probably do C in a plastic bag that's closed of but with air, for convenience.

@Jolenealaska Yes, yes, very good.

Jolenealaska

And that's fine, with C.

rfusca

3:30 PM

i didn't see - did you try vacuuming sealing?

Cerberus

@Jolenealaska Yes, yes.

@rfusca She did, and it helps. Especially combined with C.

But C helps more...right?

Jolenealaska

Almost. I used little ziplocs with all of the air removed.

C helps most of everything.

The airtight-no air helps, the onions help, the C flat out solves it.

Cerberus

> There came a point about 12 hours in that the refrigerated side just stopped browning. It had dried out, leaving it more green than the non-refrigerated side, but no more pleasant. All of the samples browned and dried out fairly equally.

Jolenealaska

So I will write a concluding paragraph that makes that clear. (that C rocks)

Cerberus

So...what you are saying here is that outer layer has dried out and therefore has stopped browning, but inside it's still moist and browner than the outside layer?

I am still not entirely sure what uncovered refrigerated C is like after 24 hours.

Jolenealaska

3:34 PM

Outer layer is dry, slightly browned - Inner layer is still OK, but there is a lot of waste in the outer layer.

Cerberus

Ah okay.

Thanks!

That is clear.

rfusca

@rdp how was the chicken?

Jolenealaska

Well, you're right, I did not do C uncovered, but I don't have any reason to suspect that there is any advantage there.

Cerberus

So what I will do is probably wrap the bowl I served the guac/C in in a plastic bag, close the bag (twisting it or something) and put it in the fridge.

@Jolenealaska Oh, wait, so this wasn't about C?

Jolenealaska

Yep, that's the way to do it!

I showed that avocado in tupperware browns without C.

That with C it doesn't, as long as it's covered.

Cerberus

3:39 PM

Right.

But C refrigerated but uncovered? You haven't done that? Or you haven't shown it?

Jolenealaska

I didn't do C uncovered, in the fridge, because I didn't see a point.

Cerberus

I also like that you give a proportion, 1:500.

@Jolenealaska For lazy people who just put the bowl in the fridge.

I prefer bowl in bag over tupperware, by the way, because then you don't have an extra item to wash up, and you don't need to scoop it out of the old vessel into the new one.

If "vessel" is an appropriate word at all.

Jolenealaska

Well, the effort to put a lid on it or put it in a baggie is still expected :)

Cerberus

I normally make guac in a bowl.

Not in a container.

Jolenealaska

Some Saran Wrap on top.

Cerberus

3:42 PM

I prefer a plastic bag over plastic wrap if there is no difference.

Much easier to handle.

Jolenealaska

Plastic wrap = Saran wrap

Bag, not wrap.

Baggie is fine.

Gracias.

:)

3:44 PM

Without C, I normally put the bowl in the fridge but press a plastic bag tightly against the surfance of the guac.

Perhaps I should have also wrapped the whole into a second bag.

Jolenealaska

So I will write up a concluding paragraph, and thank you for your input.

Cerberus

Yay!

People might even edit your answer, watch out hehe.

Jolenealaska

Other than to fix an errant typo, I wouldn't expect an edit. I would roll-back any edit that I don't like.

Cerberus

As is your right.

Jolenealaska

Damn straight!:)

I'm going to go work on that concluding paragraph, I'll be back when it is done.

Cerberus

3:55 PM

Good luck.

Jolenealaska

4:26 PM

And I think that's it.

Jolenealaska

4:50 PM

Sous-vide St Louis style ribs.

rfusca

@Jolenealaska nice :D

taste as good as they look?

Jolenealaska

Yep!

Super tender.

The ribs just pull out clean.

rfusca

nice

how long at what temp?

Phrancis

@Jolenealaska Those look lovely! How long did you cook them?

Jolenealaska

Those were 152F for 12 hours, then I decided they weren't quite done enough (I sealed 3 packages separately) so I bumped up the temp to 165F for 4 more hours.

Then I slathered them with Sweet Baby Rays (lazy, I know, but good anyway) and put them under the broiler until a bit charred on both sides.

Phrancis

5:14 PM

@Jolenealaska I've learned a pretty good trick from a Mexican person I know for conserving guacamole. Before refrigerating she would spread a thin (approx. 5mm) of salsa on top of the guacamole. When you serve it again later it tastes fresh like you just made it.

Jolenealaska

That's the same theory as the water, sour cream or vacuum sealing. That helps a lot, not as much as the Vitamin C.

rfusca

5:32 PM

@Jolenealaska thatas much higher than I did mine. I did like 145 i think for 20 hours

Jolenealaska

I was actually surprised that I preferred a higher temp and longer time. I like the fall off the bone texture, which it just didn't have until I bumped it up to 165.

So total time was less (12+4)

but final temp was much higher.

My primary reference is Modernist Cuisine.

150-165 was their recommended range.

Even though I like most things at lowest end of the spectrum, I guess ribs is an exception.

I like the 2nd batch much more than the first.

rfusca

interesting

i'll try it higher next time

mine definitely fell off the bone

but the texture was different that normal ribs

Jolenealaska

5:47 PM

Hold on, I'll snap another picture that illustrates.

AJ Henderson

yay, I'm back on real internet at home now

Jolenealaska

This is kind of gross, especially since I had to dig through the trash for the first bone.

AJ Henderson

got a little bit faster from cleaner lines, but it's also above ground, so more likely to go out with the power

Jolenealaska

This was last night after 12 hours at 152.

AJ Henderson

@Jolenealaska you can call it the michael jackson

though I guess to really be the Michael Jackson, the dark meat would have to become light meat too

Jolenealaska

5:54 PM

I kind of gnawed around the bone. It was plenty tender, but the bone didn't just slip out.

After 4 more hours at 165:

rfusca

ya i mean, mine slipped out nice and clean - but I went for a bit more than 20 hours

Jolenealaska

See how clean those are?

rfusca

yup

thats what mine looked like around 145

Jolenealaska

We are probably at 6 of one, half dozen of another then.

rfusca

nice

Jolenealaska

5:57 PM

But I definitely prefer the slip-out clean bone, whatever method gets us there.

12 at 152 did not do it for me.

Hi @AJHenderson I've been bouncing around...sorry! Glad you're back!

Phrancis

6:13 PM

I attempted an answer on the fat as preservative... would like to hear if you think it's ok?

Jolenealaska

Confit is exactly what came to my mind too. I would say that your answer is probably absolutely correct.

Phrancis

Ok good thanks for looking it over

Jolenealaska

6:36 PM

@TomW so what's the story re: your new avatar?

You don't look like yourself!

Tom W

@Jolenealaska that would be a joke for the StackOverflow guys

Jolenealaska

Change is scary!

Tom W

Very often in chat there are poorly-worded gibberish drive-by questions for which the only valid response is "...wat"

That's the wat bin.

Jolenealaska

Ahhh...

Tom W

I actually took that photo as I happened to pass it

The coincidence amused me

Jolenealaska

6:38 PM

we get those here too, but not so many. NICE!

Tom W

It's on Watlington Street, but why the owner thought the first three letters and no house number would be sufficient...

Jolenealaska

<shrug> she can pick it out of a line-up?

Tom W

She can now. It's the only one with WAT written on it

Jolenealaska

Exactly

Do you have time to read my way too long avocado thing?

2 edits after talking to Cerby.

4 hours ago, by Jolenealaska

Finally, I have a first draft of my new Avocado answer. At this point I'm planning on swapping out the answer that is there, for this one, and moving the answer that is currently there to a question titled, "Do lemon juice, lime juice, vinegar or Fruit Fresh help keep avocado green?"

4 hours ago, by Jolenealaska

2 hours ago, by Jolenealaska

Tom W

looks good to me

Jolenealaska

6:49 PM

I'm just about ready to post it. I'd sure like to hear from Rummi or Jef first, but I think it's time for me to bit the bullet and just do it.

rfusca

@Jolenealaska because if you waited an hour, then somebody else might swoop in with an all encompassing experiment as well?

Jolenealaska

It's that I said on another site that I'd have it posted last week.

So, it's kind of bugging me that it has taken as long as it has.

rumtscho

@Jolenealaska I'm around here, but trying to get other stuff done

Jolenealaska

I understand.

I don't mean to rush or be a nag.

rfusca

no, demand satisfaction now!

mods can't have lives

poke @rumtscho

lol

rumtscho

6:53 PM

and I trust you to write a good answer on your own :)

especially seeing 1) how much time it took you, you have certainly polished it, and 2) with your home experiment, you'll be posting information nobody has. This is valuable, even if your style turns out to not be perfect.

Jolenealaska

Swapping out that particular answer is a bit squirrelly.

rumtscho

So, I'm OK with it if you post now what you find best

@Jolenealaska You could preface it with a large "Second edition, see history for earlier version" and maybe leave a comment that you'd understand people retracting votes after such a swap. I doubt that anybody will actually retract them, if the second version is like the first one, but more so.

Jolenealaska

That's a good idea.

rumtscho

and, if some kind of trouble comes up, we can deal with it later. But I don't think there will be much.

or, you could go for more transparency and ask on Meta first

Jolenealaska

Doing it this way is going to cause it to have a lot fewer upvotes, so if I preface it that way, I don't see anyone holding it against me.

rumtscho

6:58 PM

make a question stating that you plan to replace your highest voted answer which is, in your eyes, much better quality. Ask if anybody finds this unfair.

I doubt that many people will see it, it will be the usual crowd

Jolenealaska

Meta is probably a pretty good idea, even though the same people are likely to see it there as here.

rumtscho

but you show this way that you care for the community's opinion, and aren't doing it for the rep, but will accept community criticism even if it leads to less rep for you

and if anybody comes later to complain, you could point him to the Meta question and say "I asked for everybody's opinion before doing it. But if you have any complaint now, post it there".

Especially if you have already gotten encouraging answers on Meta - and I suspect you will - an old grumpy won't feel so supported in attacking you there.

Jolenealaska

Ok, that's what I am going to do. I'm also going to point out the meta discussion on the other site, so they at least have the info now, even if I don't post it on main right away.

rumtscho

Yes, it's probably better to wait a day or two after the Meta question before doing the swap. Unless you get a "please do it!" answer with several upvotes early. Then you can go on at any point, knowing that this is what the community wants.

Jolenealaska

Sounds good.

rumtscho

7:05 PM

I will personally not write that answer, because frankly, I'd love to see more non-moderator participation in Meta, so I hope somebody else will write it. But if I see it written, I'll upvote.

Jolenealaska

I'm going to do that now, and that will also allow the other site to read the answer now if they want to.

Phrancis

I'd be happy to share my thoughts on it on meta. It's pretty exciting you've really put in the time to come up with real data and an experiment

Jolenealaska

So, I'm off to put it on Meta.

CYA!

Phrancis

Do questions on meta get into a feed to this room?

rumtscho

@Jolenealaska oh, to make it clear (although I'm 90% sure there's no misunderstanding): I didn't mean that you should offer the new full text on Meta for scrutiny, but that you simply say what you did ("I made more experiments, and completely rewrote the text based on the new information").

Jolenealaska

7:12 PM

I was kind of figuring that plus a bit of summary, to show why the new answer answers the question in a way that the old one doesn't.

rumtscho

@Jolenealaska Not posting the summary may make them want the answer more :) but it's up to you.

Jolenealaska

I'll play it by ear :)

rumtscho

haha, again a cute hot title on Arquade. Not a double entendre, but still.

7

Q: What if I'm wiped out battling against the legendary Pokémon?

My brother failed to save before battling the legendary (Groudon), and saved afterwards when his team had been wiped out by Groudon. Upon returning to the Cave of Origin, to the same spot that Groudon first spawned, he is not there. What can be done to make him respawn so he can be battled again,...

pokemon-oras

My mind just can't stop supplying answers like "you're licked, then" and "well, why did you think it's called legendary? don't whine"

Jolenealaska

Arquade is a hoot :)

Phrancis

7:27 PM

Hahah! Too bad it's blocked here from my workplace, I'd love to get on there on slow days like today.

Phrancis

7:50 PM

I think this nice answer deserves a bit of love :)

2

A: What are marshmallows?

Marshmallows are a white, fluffy candy, that easily melts and becomes sticky. They are almost all sugar (and corn syrup which is also sugar), with whipped gelatine. They're vanilla flavored, usually with clear vanillin, because the pure whiteness is the very essence of the candy. They're somet...

Faheem Mitha

8:04 PM

@Phrancis Those are some yummy pictures. I feel hungry just looking at them.

Jolenealaska

Thank you, but those are easy gimmies. It's just a matter of digging up some pretty pictures and maybe a video if you can find one on the topic. That answer probably took all of 10 minutes. It's just purty :)

Phrancis

True

Faheem Mitha

I didn't know you could make marshmallows. I thought they just happened.

6

Phrancis

This guy is asking for a world of headaches lol.

Jolenealaska

Did you see the link to marshmallow farmer woes :)

in comments?

rfusca

8:23 PM

@Jolenealaska lemon chicken sous vide and then i'm going to finish it with a white wine butter sauce

Jolenealaska

Nice!

Chicken breast is my next thing to sous-vide.

rfusca

yup, this is my first chicken

Phrancis

@rfusca That sounds really good

rfusca

thanks :D hopefully it will be

Jolenealaska

I've done thighs, and I didn't find sous-vide all that great for dark meat. I think white meat will be where it's at for sous-vide.

rfusca

8:31 PM

keep it nice and moist

@Jolenealaska what does modernist recommend for temp/time on chicken?

Jolenealaska

Is it bone in breast?

nope, boneless

boneless, skinless?

yup

141F for 2-4

8:34 PM

interesting

anova recommends 146F for 1-4

Phrancis

Would sous-vide be useful for any food other than just meat/fish?

Jolenealaska

yep!

Eggs for one

Phrancis

That was the last thing I expected you to suggest!

rfusca

certain veggies - carrots for example

with a vac chamber sealer, custards are supposed to be great

Jolenealaska

MC gives a range of 136 (a bit too low for the author) to 147F (a bit dry for the author)

rfusca

8:37 PM

although I guess you could do that just ziplock style

Jolenealaska

Eggs can be done to absolute perfection in sous-vide

A perfect soft boiled was great to do, also whole yolks as an Asian soup garnish.

Caramel!

Yogurt!

Lemon Curd!

rfusca

i've done the in-can condensed milk dulche de leche in the crockpot before

Dulce de Leche!

its really good

Heehee...jinx

8:42 PM

:P

Jolenealaska

I've done it many times on the stovetop. Makes great ice cream.

Did you see my candied salt thing?

rfusca

yup

nope

Jolenealaska

That MAKES the ice cream...hold on...

10

Q: Can you candy salt? (Experiment Results)

Bear with me... I'm working on a pretty amazing ice cream. It's Dulce de Leche, made the kind of scary traditional way of boiling cans of sweetened condensed milk, then mixing that with a custard and freezing it in my ice cream maker. As a recipe, it's getting there. I use the scraped seeds of a...

salt candy

Phrancis

Wow I'm impressed you can do all these things with a sous-vide, I might need to invest in one. What brand do you like? What kind of price?

Jolenealaska

I got the Anova (1st edition) for Christmas.

$199.

rfusca

8:45 PM

this is what I got:

anovaculinary.com/products/anova-precision-cooker

second edition of the one she has

Jolenealaska

The 2nd edition has some whistles and bells I wouldn't use anyway, otherwise it's pretty much the same. $25 less, a bit prettier.

rfusca

and a little cheaper

jinx again?

lol

Jolenealaska

Apparently :)

Phrancis

Ah ok. I have a pretty small kitchen, are these very big?

rfusca

also, you'll need a cooking vessel of some kind and either a vacuum sealer or ziplocks

Phrancis

8:48 PM

(or can they be used in any room?)

Jolenealaska

Shoebox sized.

rfusca

@Phrancis the device is small but you'll need a pot or such to attach it to

Jolenealaska

Can be used anywhere there is an outlet.

rfusca

@Phrancis it can be used anywhere

i've done it in the garage

Phrancis

Ok, so does it work just fine with ziplocks? I can't afford a vacuum sealer right now

Jolenealaska

8:50 PM

Amazon has a perfectly functional vacuum sealer for <$40, also shoebox sized.

Phrancis

ahh ok

Is it mostly a matter of a ziplock being more prone to being punctured or leaking from the opening?

Jolenealaska

I had problems with ziplocs leaking.

They were OK, but the vacuum sealer is better.

Phrancis

Can you freeze cooked goods right within the sealed bag?

(and warm them up with the device too)

rfusca

yup

you can

Phrancis

Sweet

Sounds like even just the convenience of it alone would be worth the price, let alone if it makes great food

Jolenealaska

8:55 PM

That is actually a new question (actually my answer) on main.

Phrancis

Oh I think I saw that

rumtscho

And I still haven't completed mine :( Haven't touched it in 2 years, actually. With the new commercial ones, it's almost not worth it nowadays.

Jolenealaska

1

A: How Long Can I Store Seasoned, Vacuum Sealed Chicken

Since you're cooking by sous-vide anyway, why don't you put the vacuum sealed, seasoned chicken breasts in the freezer? You just put the still frozen packs into the circulator a half-hour or 45 minutes sooner. Then you will always have a no-muss no-fuss dinner at the ready. Here's a YouTube vide...

rfusca

@Phrancis i'm not sure on the convenience tbh

rumtscho

I keep promising myself I'll finish it, but I always have other projects with higher priority.

rfusca

8:57 PM

to get the best flavor, you still need to sear it in a traditional pan

and you've got to set it all up, seal everything

etc

rumtscho

Also, I'm not looking forward to programm a PID in C. I don't know C :(

Phrancis

I see

rfusca

but the food can be phenomenal

absolutely amazing

but its not magic

some things work better than others

Jolenealaska

I think the one exception to that might be boneless, skinless breasts.

rfusca

@Jolenealaska ?

Jolenealaska

8:58 PM

That searing is necessary

rumtscho

have fun boys and girls, use your toys, and describe it here. I might just get motivated enough to finish mine.

and good night for today.

Jolenealaska

G'night Rummi.

Phrancis

@rumtscho Good night

rfusca

@Jolenealaska searing definitely contributes flavor on those...

Phrancis

@rumtscho If you need a little programming help/advice, make sure you check out The 2nd Monitor there are several people that know C who hang there :)

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