seanbw

i like to let meat i cook for a long time settle it's temperature after cooking. it poaches the meat, retaining all the juices instead of having them pour out when you first put a knife to your meat. for example; yesterday i had a 3lb pork loin which i seared for ten minutes on my grill, then covered it off direct heat (i put charcol on one side of my Webber and the meat opposite the charcol) for another 45 min, then basted it and moved it to a 300 degree oven for the last 45 min with a tin foil tent over it. then i let the meat sit for 20 min loosely covered by foil. adding lots of salt during the marinade helps retain moisture too.

looks like she would have the engineering interns working for her this summer, however i have no clue what the extent of my laboratory exposure will be. if i meet her i'll be sure to be extra nice (you have to with these people because you never know when you're talking to a Nobel laureate or like in your friend's case; the chair of the mechanical engineering department ) the upside is everyone on campus so far has been really friendly and enthusiastic about sharing/showing their work. i feel so lucky (and humbled) to be able to work on this level as an undergraduate.

That's sweet! Sorry if you posted this earlier, but who did you get the internship through? the internship is through the California NanoSystems Institute at UCSB. Sweet, you working for Kim? come june i'll be working with a research group on social science innovations regarding nanotechnology. the team leader is in france and i'm working under a graduate fellow. i'm not in the physical sciences, i'm just feeling lucky that i get exposure to these labs without years of ap calculus and physics. here's the workgroup i've been assigned to (not sure which Kim you're speaking of): http://www.cns.ucsb.edu/research-at-cns-ucsb-10/

checkout krakauer's book "under the banner of heaven" if you like reading about just how crazy mormons can be. http://www.randomhouse.com/features/krakauer/

That's sweet! Sorry if you posted this earlier, but who did you get the internship through? the internship is through the California NanoSystems Institute at UCSB.

nano tech t0p!

my brain feels a little mushy and my fingers feel retarded trying to type. we celebrated my internship acceptance with a little too much small batch bourbon last night my first week will be a crash course on safety procedures so that i can go play in all the nanotechnology labs. got to see some pretty cool shit yesterday, like a cross section of a liquid helium cooled super magnet. they pump 4 K helium around the magnet, and then pump a layer of liquid nitrogen around the helium to help keep the magnet cool. walked the length of one of the clean rooms too, looks like something out of a james bond movie.

port looks sick adrian! sean, have you tried Wild Horse pinot? it's my favorite local pinot that i can still afford ($20-30/bottle). it's from paso robles, about 20 minutes north on san luis obispo and it might just win you a case

congrats!

aged sumatra + arabian mocha java x #12 grind + bodum press = win

looking nice there sir did you heat the pvc to fit the mold? it looks like you did a really good job there.

it may not have the on board processing capability you desire from your sound card? just a guess, i know on board video can be terrible.

salmon, ahi, halibut, swordfish ftw.

Damn, if I didn't have an appointment I'd drive over and meet you at Akita in Woodbury. All you can eat Sashimi on their menu as well all you can eat sashimi? that's dangerous, i could spend all afternoon eating ahi... Last time I was in I broke the more than 120 pieces along with rolls and other fillers. They don't like me. wtf???? 120!?????? i've never been able to eat more than 40 rolls or so.... most at the old "all you can eat" spot in town was 78 by a little japanese girl. i don't think sashimi would be that much less filling than sushi rolls either.

Not installed, hopefully the tile work will get a mucho step further this weekend. we've got a couple toto's but any toilet with a 1.6gpf just sucks imo

Damn, if I didn't have an appointment I'd drive over and meet you at Akita in Woodbury. All you can eat Sashimi on their menu as well all you can eat sashimi? that's dangerous, i could spend all afternoon eating ahi...

true that does have a point to it. I was in martial arts at various schools for 9 years, but eventually I really learned it's much more about basic skill sets and then conditioning for a fight. Theres no 1 finger death touch or anything like that. Aerobic work outs are really tough on the heart in the long haul. Of course being a thin jogger is better than being 300 lbs over weight. For the human machine though we can take much more advantage of strength than endurance. Throwing, sprinting, pushing and pulling are all things I could use day to day that would help. Running for a bajillion miles does nothing productive for your body. Swimming is at least non impact. i was under the impression that extended cardio strengthens your heart... i found that typical weight lifting has little real world practicality, as most real world lifting involves twisting and movement. bench pressing, curling etc. really work on small specific muscle groups. practical lifting to me would be olympic lifts and crossfit training. at my size i mainly lift for stability and to prevent injury, as i'm bigger and stronger naturally that i'll probably ever need to be.

happy birthday pengu!

happy bday beats

i downloaded and burned the bass check "in the air tonight" that mckinnie uses to demo at shows. even with the gain all the way down that song just hammers at my car, kinda scared me at first.

i wonder how many rednecks have been squashed by the anvil they were trying to shoot..

h0p t0p!

the UGV is moving! what's with the hippie wearing jeans and flip flops? i hope that's not you tom

well i have to interview AGAIN for my internship, this time with one of the graduate fellows/program mentors who is actually IN a research working group. perhaps i'm finally getting somewhere...