SwampNut

I've been using the Milwaukee in a Dewalt, I got it all wrong. I rarely need a step bit. When I do, I really need it.

Oh, and this bit from that recipe reminds me... Steam the baby new potatoes until tender (this takes 20-30 minutes). When cooked, turn off the heat, pour off the water from the pan below the steam pan, then sit the perforated pan on top of the empty, hot pan with the lid off to dry the potatoes. If it makes your life easier, you can steam the potatoes a couple of hours in advance as it would be fine roasting them once they're cooled, so long as they haven't been in the fridge. Cooling potatoes before eating them also has a huge impact on glycemic index. Doesn't matter if you re-heat them; going through a cooling cycle slashes out the sugar response in your body.

I used potassium chloride as I do with almost everything, and it was fine. Sold as "no salt" in stores.

The ad, or bike?

I didn't dislike the advice, just trying to figure it out. The spottiness was created because *I* spot painted. Before that, the wall was all even. I then tried the flat, then the semi, then the eggshell, creating the problem. Currently, with my mix of flat and semi, I'm reasonably happy and you can only see it if you try. So basically solved the problem, not the mystery of why. It has a shitload of coats right here because of multiple repairs. And then all the attempts with different paints.

I have a couple of Milwaukee bits, one of the losers, and that has made me think step bits are bad. This is a link to the chart showing the results, Dewalt is ahead by a mile.

This area has about 57 coats of paint, and it's all Behr super-heavy-supreme-cover-everything, so at what point would the prior surface become irrelevant? Couldn't have been spot primed, the whole area is even gloss level. Unless by spot you mean this entire area.

I ordered an inexpensive lift for this. I was going to get the HF for $15 less, then realized there are a bunch of little details where this is slightly improved or stronger. I want to strap the frame into it and hopefully be able to strip it, while being able to move it around out of the way as needed. https://smile.amazon.com/gp/product/B000CODPFG/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Blood sugar rose 5 points less than normal, with the vinegar soak. Cooking time changed a lot. It needs lower temp and longer time. Normally I do around 18 minutes at 480 for 1/8" fries, they were still hard, but starting to be fully done on the outside. So after letting them go longer, they were over-crisp.

Potatoes get a bad rap because of their extreme glycemic impact, basically like sugar. But is it the potato's fault? No. It's what you combine it with. Potatoes with chicken are the least terrible combo, and still terrible. And it just keeps getting worse from here when you combine them with butter, other meats, and surprisingly worst of all, tuna. That doubles the insulin response, which is terrible. BUT...combine potatoes with other complex branch chain amino acids and you halve the impact. So as always, broccoli is the best nutritional add-on. Another effective blocker is any natural acid such as vinegars or lemon juice. What can we do with that in a meal? Dunno, I'm going to start thinking about how to make lemon potatoes or incorporate vinegar. I already eat a bit of potato in various ways, typically air fried, never with junk add-ons like oil and butter. I see a vinegar potato lunch coming in a few hours, and blood sugar measurements.

At least the color is an absolute match from all of them. I think the can to can variations are no longer true, a legacy of the bad old days and lack of automation.

Also, any guesses on what happened? The previous owners were pigs. Indian pigs (Dell support Indians not casino Indians). The entire house was covered in curry and crayon from their little hellion kids. They defaulted and it was picked up by a flipper who replaced all flooring, sealed the walls, and painted. Fans were all replaced because they were full of curry oil just from the pigs cooking. Maybe the painters had a bunch of leftover similar colors and just mixed them all?

Nope, not eggshell. That was way more shiny than the wall too. So now I have flat, semi, eggshell, and mix, and none are right. The color is spot on, shine is not. So fuck it, I mixed the rest of the flat with my previously mixed semi-flat, painted a larger area, and feathered the edges with a gun on very low production, high air.

Good point, a lot of incorrect ones come up on a search. I hadn't yet added the R5 to the eBay Garage to limit results. I think I'm going to order the most obvious things like every gasket/seal type thing, and the control cables, and go from there.

Minimal contact with steam or water ruins green things for me. So, I guess no freezing for me. We have a really nice crop of broccoli that is super tasty (when roasted), and I was thinking I might grow larger amounts to freeze. I didn't eat anything green and cooked most of my life because of this. I thought I hated green cooked things. But they are fine roasted, it's the steaming that converts them into horrible bitter garbage that tastes like ass. And until recently, you couldn't get a non-steamed green thing anywhere. My DNA test shows I have this gene marker: The TAS2R38 gene makes a protein that interlocks with a chemical called phenylthiocarbamide, or PTC, creating the sensation of bitterness. That chemical is very similar to compounds found in some common vegetables, particularly from the brassica family, which includes cabbage and broccoli.

WTF Amazon.

I can't find "Re-Pro" as a brand in a search. Mikunis are $100, so big difference. But as you talk and I think about it, rebuild makes way more sense. Never mind, on to kits... https://www.ebay.com/itm/383595999006

And entire carb for $27? The rebuild kits are half that. Am I missing something? It claims compatibility, but any gotchas you can think of? https://www.ebay.com/itm/255256960218?fits=Submodel%3A350|Make%3AYamaha&_trkparms=ispr%3D1&hash=item3b6e801cda:g:kwYAAOSwzkdhqC2o&amdata=enc%3AAQAGAAACoPYe5NmHp%2B2JMhMi7yxGiTJkPrKr5t53CooMSQt2orsSg3Ye8yTWgOW7pmE1t838dgmF%2Flu4P3bynL4ELRcxXCzg7B%2FemfiLmTWuQ7ez%2B5NWyAItksVM12XAOdLnkEGiSAcdGHDQfmu2H%2BZSn7R2KtQF%2FFbNaMjYRpB1T%2FeWZq2uNuAGPR1sdslgOBu%2B6lc1cV6AuhbP8tizgUjsZdMZx7zO1rATlz7bZB7vIrJvQj13sMAuQP1xVmk9mu%2BbzhPOg4AgF%2FhO4ZKqMmdE3YGl3gIKziGF6nsuNEY8eJml0Hme3oyssTnGvLMf4WVY8XOYYdKK2yM26%2Bb7yIsDteKDGiJk%2F8kY8xLwL4G5IN09k7FCsMQkFFRffKfMQwtaJr6AwSpmr6Q5LhEjPmYXW8KQeprqVr1I%2FgevpYC7n8fTMbwoPRUq4XwuXJDikppCPAujvk6LsqIifRIINGPC24V4PTLk5w5QRQ1xcfyYNvQVTpLNo6YGayHOY%2Bu6vNFn%2FcDkBjlrlnEFRuw7UZZLtINdgWPzIO4vHEzO%2BJxBojROpVa2HHeQYnbGvjDt%2FoMIFt8vlaH1cqZwXZtOkAjkD7E8SZo%2FjhFcqPhPEgjvCN60ZKfuzaB%2F%2Be1z3z7wXv76B86GQkgMoQIutvk0BYyF6XrgShmyJl60o70L0ZemfQqFhpu3MEhlp5EXxSWlILvcmjrPUXxOqxlK%2FChruYPu2bMP23yMyofzj4iLDLfqfHRtjiB9dfsLzxbTyrENJ5GO1bI%2BQeSzKC5mIUPLW%2B%2BnYbe3yfUqpDLqUFPiv5mdU9le2ZqVXeZgWq8aXlrq%2FfFH%2FrY1e4iMEzszlwFIVkG%2BqNU4dlBz0HzpHQ7%2BjbD%2F7vFaVUP%2BKyJz81Qs3Lz0U%2FibtyPI7A%3D%3D|clp%3A2334524|tkp%3ABFBMns_vmt1f https://www.ebay.com/itm/154236789178?fits=Submodel%3A350|Make%3AYamaha&hash=item23e93aa1ba:g:KOoAAOSwnNtf0adg

I have some, pretty magical. The rust spots are 3D though, meaning you can feel them. I *think* that stuff will not fix that? Do you know? I guess it's worth a try, can't make it worse. I loved my CX500, Vetter fairing, and some famous bags that now I can't remember the name of.

I want to throw up the second steam or hot water hit a green thing.

Yeah, it's looked terrible for a few years. The tape separated from the wallboard. It's on a list for our stucco and drywall guy next week. I suspect he'll have to remove a big section of it and start over. Eggshell...shit, that's right, totally forgot that was an option.

Our house is painted with a flat cream paint most everywhere. But two areas, the kitchen and entryway, are semi-gloss. Well, I thought. But they really are just not as flat. I used the leftover flat paint that came with the house, and it's flatter than the walls. So I bought some semi-gloss, good to go right? Negative ghost rider. So then I mixed them 50/50...glossy. Now I'm at 3:1 flat to semi, and while not dry yet, I think it's headed to still being slightly glossy. WTF is on these walls? I know I'm being a picky cunt and I need to just not look at them sideways to the light. But I'm a picky cunt.

Oh damn, come to think of it, I've never seen a regulator in an extension cord.