SwampNut

Mostly. But in the case when I had to use three strips, not sure the single mushroom would do.

This reminds me that I need to get another kit for the other bike. I'm way to lazy/forgetful to move it around. And I have two mini-compressors already on the bikes. Speaking of which, I did a review on this, and really like it. Two of my friends have them too, and one uses it a lot, without noticeable wear or issues. I got this because the XR has no electrical system or battery. For the XX I have a cheaper wired one from Stop-N-Go.

LOL, I was going to type exactly the same thing. It was probably stupid, but I did it. I did not, however, ever run that tire into three digit speeds. I'm stupid, but slightly less than THAT stupid. Ok, maybe not FAR into three digits. But you know the answer Joe, it would be smart to patch it, and you have the tools. I replaced a 500 mile tire on the Zero because of a tiny hole, wasn't carrying plugs, dealers won't patch them any more, and we had people to do and things to see.

@rockmeupto125 is probably the only source for this. What happened?

So was dying from drinking from the wrong river, or dying at three years old. I've spent decades working on sleep issues and studying this. Biphasic sleep is terrible for you, and I suffer from it regularly, with measurements that show the damage it does for days. Me too, that's a ridiculously early time to force yourself to go to sleep. By not getting into bed at all before 9:45 or so, I've mostly eliminated that problem. However 3am wakeup and biphasic sleep hits me, like many people, due to a cortisol resurgence (tested and mesured). This is vastly more common than most people realize. Anyway, everyone I've talked to besides you has found a CPAP to be so life-changing that it's more important than food, water, and maybe air.

LOL, and monumentally unhealthy. Sigh.

I've printed a few of the bit holders. It's useful to have 1-2 others on board quote often. But it also depends on the number of drivers you have and your usage. I hated magnetic holders because you end up sticking to things you don't want, and sometimes shake things loose that you do want. I can tell you that making the tool bigger would be the last thing I want for my usage.

I use ChatGPT free, because it's built into the phone and it's garbage anyway. But I pay for Grok, Perplexity, and Claude. If I have myself cloned, and have sex with my clone, is that incest or masturbation?

No, don't give a shit. I'd post the data here if anyone cared. To answer your question for your data since you care, use a paid AI where they do give you privacy/ownership. Free = you are the product. My DNA is not just in multiple sites online, I've posted it in public too.

You can give a good AI like Perplexity, Grok, or Claude a photo of a urine test to decode and summarize. It will remember the results and give you ongoing changes/advice. Same with blood test PDFs. It can tell you both short and long term concerns or trends.

I don't really recall exactly how I came up with this, but I've been doing it for years with refried beans. It makes them have the texture of larded beans without making them trash. More recently, I've used the same method to make creamy sauces for gnocchi (which if bought carefully, can be real food too) and similar things. The trick is to use a lot, since they will reduce in volume by a lot, and cook them for a very long time, covered. Basically you want to steam them, not brown them. I start with medium-high heat, and as soon as they start to slightly color, turn it way down. I usually add a little bit of water. Cover and let them steam, stirring every 7-10 minutes or so (I don't really time it, just occasionally). You want basic (not sweet) yellow or white onions. Yellow is best. Don't try reds, it's easy to make them bitter by cooking them. It works with sweet yellows but the flavor seems off to me, too sweet. I cut them and then use a press-type dicer/cutter to make very small pieces, so they cook really well. You could do it with a knife and more time. From there, I may mash them into beans, or use a blender to make a really creamy sauce. It's flexible. The end result is actually light in onion flavor even when you use a lot. I use this, and highly recommend it for all veggie dicing needs: https://smile.amazon.com/gp/product/B0764HS4SL/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

If you'd stop quoting the idiot, most people wouldn't see it. My trial balloon was to read a post by a known fucktard and see if it contained a conversation. As soon as he wasn't worshiped for the god that he thinks he is, it went to shit. Here we are. For a minute, I truly thought we could have a conversation about a third party product without a massive idiot ego being involved.

Probably possible, or be so threatening that you just start over. The amount needed to ruin a finish is microscopic. Adam Savage said two things are herpes in his shop, and banned; silicone and glitter. I used glitter for a project at the last house, and found it for years where I didn't want it.

A more natural diet, less sugar, less salt. Right around 1940 is when more processed stuff was becoming mainstream, so we saw the results a few decades later. But it took a while for the processed food industry to fuck our diet completely, more like the 70s. False. Half the shit they got didn't have a name, or was put down as the wrong thing. More people died before they could "get" a disease. They say every single man alive will get prostate diseases if he lives long enough; so now we have "more" of it because we're surviving other things. Cancer rates were astronomically higher by 1990. Sugar consumption went up over double by 2000. The 50s also launched ultra-salty foods, which we'd get to see the results of decades later. Salt-free cookbooks were already appearing by the 1950s, and two decades later manufacturers dropped salt from baby food. By 1981 the FDA had launched sodium-education initiatives aiming to cut U.S. salt intake. Three years later, sodium was added to the list of ingredients required to be mentioned on nutrition labels. Despite such efforts to increase awareness, salt consumption in the U.S. has jumped 50% over the past four decades. One reason: salt often lurks where you don't expect it. A dollop of cottage cheese, for instance, can pack twice as much of the mineral as a palmful of salted peanuts. Plus, as much as 75% of Americans' sodium intake comes from processed foods like canned soup and baking mixes--which means you could easily blow past your daily allotment without ever picking up the saltshaker.