I was actually close to getting that one, because it looks super high-quality, very well-built and Swiss made.... but, it was totally missing the wing-nut tensioning screw. That tensioning screw is super essential and important imo... it makes the blade tight like a guitar string.

@@LessTalkMoreDelicious I wish there was a fixed frame, non-adjustable version.

Thanks. It's the old Sony A7iii iirc.

@@LessTalkMoreDelicious Wow! No wonder it's so great!

Thanks! Can’t wait until the nandina get taller like bamboo canes. 🎋

Strapcodes are da best! Alpinist are very beautiful too.

🍻✌

Gettin there! All my plants still young.

Simmering on low for about 3hrs on regular stovetop should work.

@@LessTalkMoreDelicious thank you for the tip!! What do you think are the best cuts of beef for this recipe?

@@anonemous haha… I think I have an old Jollibee video actually. Haven’t had it in a min tho. 🍗🍝😋

Sup man! Please do tell the brand. 🤤 Yeah... eating everyday prolly not super healthy, haha. I've only had Thai Lays here, which were very tasty... but also expensive n priced like illicit drugs in US for a tiny bag.

@@LessTalkMoreDelicious the brand name is Koikeya potato chips hot chili flavor. I’m sure you can find it. But will have English packaging. Take care bro! 👍

Yeah... fukujinzuke is essential & delicious.

Magnets is an excellent idea! I've been hesitant to increase size of font (many people ask)... because YT vids are viewed from vastly diff kinds of screens - from small phones, to big monitors or TVs... eg: Too big a font might look gaudy/too-big when viewed on a big TV/monitor; but, at same time, I'm sure much better for viewing on a phone/tablet/iPad. And vice-versa for too small a font... looks better on big TV/monitor; but harder to read on a small phone/tablet. So, it's always tricky to find a good balance in font-size that'll please all platforms. I just try to keep fonts to be of similar size of the subtitles you'd normally see for movies, and make it a few sizes bigger to please the phone/tablet viewers.

That can work too... but, installing the pop-ins is a hassle/finicky (or, u need a ton of them if you have a big collection)... and also, if the pop-in is even slightly thicker than the record, then a standard weight won't press down on the rec correctly.

I'm in SoCal... zone 9-10 too I think.

@@LessTalkMoreDelicious Did it ever fruit?

Japanese use hands all the time to shape rice - Onigiri, Nigirizushi, Mochi rice balls, etc.

@@LessTalkMoreDelicious darn that is indeed true.😆😅

Chipotle is same as Morita, and is also commonly used for nice salsas. You can use any Mexican dried chile really, depending how spicy or mild you want it, or what kinda flavors you want (sweet, smokey, etc.). But, typically, the most used is Arbol & Guajillo. Other great options are - New Mexico, California/Anaheim, Ancho, Pasilla, Cascabal, Puya, Piquin, etc.)

Thanks for the tip. I don't even use my CF nor Thunderon brushes anymore (since they really still impart a little static from the friction, not to mention micro-scratches). I use a plasma lighter + air blower now ;) My epiphany - treat the record like a sensitive camera sensor... never touch it, even w brushes.

Good idea! I have plenty spare little packs from food in pantry.

I have a pair of old 1200 M3D... they were very inexpensive 10 or so years ago, like $300-400 ea. In the 00s, I had a pair of new 1210 M5G & a Rane rotary mixer... I regret selling them (sold them for moving money).

Yes... it was around $40 from Home Depot online iirc.

@@LessTalkMoreDelicious thank you so much for responding.

Yes, it is truly fully analog... the phone-clip is only an accessory.

@@LessTalkMoreDelicious Super. Thank you very much.

If the mother-plant is big, bushy & healthy enough... never hurts to try getting cuttings from it. Should be easier in Washington... in SoCal, it is super arid, hot & dry in summer for cuttings.

Haha! 🥖🥪

Most groceries, big-brand breads/distributers and even independent bakeries on the west coast of US, especially California, has super terrible bread for some reason (chemically, too dense/heavy, too thick of crust, bad taste, etc.). I have to go to Vietnamese banh mi shops to get anything quality. I never really knew this growing up, until I lived on the east coast and NY. The breads there, even mass-produced grocery-distributed breads, are far superior than what I've had in Cali all my life. I think it's because the east coast has a history & much larger population of Italian & French immigrants.

There's more Aldi stores popping up in the US too lately. Even in the US, good Mexican food isn't really available everywhere. The best is in the South-Western states (California, Arizona, New Mexico, Texas), because it's geographically next to Mexico. Sriracha is actually similar to authentic Mexican Salsa Roja imo... Sriracha is just a bit stronger, more aromatics and garlic'y. Salsa Roja tastes more fresh, more watery and is much milder tho, because it's majority blended tomatoes.