I love the rainbow made from shirts in the crowd
Yes you can lick a gas. Have you ever tasted a fart?
I like this strategy.
As a homeschooler who's not that and has a group of other not thats, you're right that many homeschoolers do it to restrict or provide incorrect education but you can't generalize that to all.
SRS in this context means sexual reassignment surgery. It also has many other meanings.
WAP and Big Energy.
I don't think MN is a swing state.
That doesn't make sense. Turning CO2 into methane would take at least as much energy as we get from burning methane to produce CO2, but we don't have to turn it back into methane. There are probably other ways to capture it.
Apple knows where my friend's cat hides in the woods.
You can't judge a place you've never been to, that's what people in Russia do
Google keyboard before they went all in on machine learning for spelling and grammar. It was freaky good at correction, then immediately fell off a cliff. It still replaces my son's name, which I type multiple times a day, with a less common name even when I type it correctly. I've removed the wrong name from the dictionary but no dice, still gets it wrong.
Pics to come tomorrow. This is a recipe I got from someone at r/smoking years ago and has been my go-to ever since. I usually brush half the pieces with maple and half I leave alone. The ones without maple have a smokier taste and are a tad crustier, a taste and texture I prefer for smoked salmon. I often brine overnight, rack the fish on the counter and use a fan to form a pellicle while the smoker is heating up. Takes roughly six hours to cook at the low temp smoke setting on my pellet grill.
Recipes: Thaw fillets, remove skin, cut the fillets lengthwise right down the middle and cut these strips into 7" or 8" lengths (usually 1/3 of the length of the fillet).
Brine: Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer. Add to this; 6 ounces of soy sauce 1/2 cup of non-iodized salt 1/2 cup of brown sugar 1/2 tsp of Garlic powder 1/2 tsp of Onion powder 1/2 tsp of Cayenne pepper 1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves)
Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly.
Leave the Salmon pieces submerged in this brine for 4 hours (under 1/2") to 6 hours (over 1/2")
Dry the salmon and put on rack in fridge overnight to form a pellicle.
Smoke on low until internal temp reaches 145+. Brush with maple syrup once an hour to keep moist.
Edit: and here's a progress pic. Peppered on the left, maple on the right. Finished product looked very similar but a bit darker. Taste and texture were great. Funnily, the maple finished first despite getting brushed hourly.
!pics
