What is going on guys?

Been busy looking at new converting lines and getting ready to make some improvments and changes to the Haunt. Looks like it might be a busy year

Busy is good.

I agree

What is going on guys?

Been busy looking at new converting lines and getting ready to make some improvments and changes to the Haunt. Looks like it might be a busy year

Busy is good.

I agree

I've been going nucking futt's this winter, I hate sitting idle. Being slow at work and saving money at the same time is killing me.

Most importantly, what are you looking at getting your masters in? Engineering? Business? Applied Science?

I should be graduating Computer Science this summer so I believe Engineering covers it.

Ok, I'll make an appropriate post, in the *right* section, with all the questions.

It would more likely be a Master of Science degree of some sort

In which case I agree with Sean as I've heard nothing but great things about UMinn-TC and UW-Madison's CS programs. UMich-AA, Georgia Tech, UT-Austin & Rice too.

<--- was considering getting a CS degree before I chose Business

http://www.youtube.com/watch?v=GEvo6Eau-Xg

:barf2:

Late TOP

What is going on guys?

Been busy looking at new converting lines and getting ready to make some improvments and changes to the Haunt. Looks like it might be a busy year

Busy is good.

I agree

I've been going nucking futt's this winter, I hate sitting idle. Being slow at work and saving money at the same time is killing me.

I hate sitting around also! I like to keep busy in the winter time.

What is going on guys?

Been busy looking at new converting lines and getting ready to make some improvments and changes to the Haunt. Looks like it might be a busy year

Busy is good.

I agree

I've been going nucking futt's this winter, I hate sitting idle. Being slow at work and saving money at the same time is killing me.

I read that as 'licking muffs'

Guess I know where my mind is at.

I finally got my knife rack hung the other day in the kitchen.

It looks like it isn't level in that photo, it doesn't look like that on the wall.

I finally got my knife rack hung the other day in the kitchen.

I like it!

I am stuck. It just seems impossible. I've checked every single one and there is always two possibilities. Can anyone solve it ( don't use a solver... duh! ) and explain what was your logic. I think you can just find one more and it will be easy from that point on.

There is no single box with only a single variable. This Is an easy puzzle to solve by starting in one of squares with only 2 empty boxes, and playing from there. If the puzzle didn't work out, then switch your two starting numbers. You will play the puzzle twice at worst.

I used the numbers 3 and 4 in the bottom right square, but you could start elsewhere.

Where did you get the original puzzle?

Yep, I did what you said and it checks out.

I was playing the puzzle at my phone.

I am stuck. It just seems impossible. I've checked every single one and there is always two possibilities. Can anyone solve it ( don't use a solver... duh! ) and explain what was your logic. I think you can just find one more and it will be easy from that point on.

There is no single box with only a single variable. This Is an easy puzzle to solve by starting in one of squares with only 2 empty boxes, and playing from there. If the puzzle didn't work out, then switch your two starting numbers. You will play the puzzle twice at worst.

I used the numbers 3 and 4 in the bottom right square, but you could start elsewhere.

Where did you get the original puzzle?

Yep, I did what you said and it checks out.

I was playing the puzzle at my phone.

I wuv Sudoku.

what do you guys think of this tweeter? http://www.parts-express.com/pe/pshowdetl.cfm?&Partnumber=264-1002&scqty=2

What is going on guys?

Been busy looking at new converting lines and getting ready to make some improvments and changes to the Haunt. Looks like it might be a busy year

Busy is good.

I agree

I've been going nucking futt's this winter, I hate sitting idle. Being slow at work and saving money at the same time is killing me.

I read that as 'licking muffs'

Guess I know where my mind is at.

I wuv licking muff!

what do you guys think of this tweeter? http://www.parts-express.com/pe/pshowdetl.cfm?&Partnumber=264-1002&scqty=2

Specs look good, not sure what you need it for, nor have I used it.

what do you guys think of this tweeter? http://www.parts-exp...64-1002&scqty=2

Think of it for what use?

I finally got my knife rack hung the other day in the kitchen.

That looks badass.

Are you using neodymium magnets ?

Knife rack looks great.

I love sudoku too, J. Great for passing time and exercising your brain.

1) Arizona has the easiest college chicks

2) The sports teams are the best in the south east. TEXAS DOES NOT COUNT

3) Best ski weather is in Colorado

4) Florida has the best part locations without being buggy as shit

Questions answered.

J

I think I saw somewhere Arizona also has the most STD infested college women...

Easy = STD, always

Not true. I am a prime example.

what do you guys think of this tweeter? http://www.parts-exp...64-1002&scqty=2

Think of it for what use?

That is the question. Given what it is, I would use it for nothing more than top end help with a wide range driver.

http://www.joystiq.com/2011/01/13/peach-and-zelda-come-down-with-a-case-of-stockholm-syndrome/

Made porterhouse veal steaks last night as well. A little overdone at only rare, but with the w pregnant I didn't want to scare her. Plus at 15F the grill needed more time to preheat if I wanted a finish and still raw in the inside.

I've never had a veal steak like that. When having veal can you cook it less and still get out as much flavor from the bone/fat or is it more deicate so you cook it less than regular steak?

I like my porterhouse usually just above rare. At shitty restaurant I order rare but at home I'll cook my porterhouse/tbone a bit more to get some of the char/bone flavor.

No fat means less cooking ALWAYS.

Good analogy. Same cow, one ribeye one tenderloin. No matter who you are you better cook that tenderloin less as it will still fit your tastes better. And no, sight is not a taste so color doesn't matter.

In fact I don't like my ribeye's rare, but mid-rare. Of course using culinary definitions where rare = cool center, ie not warm. Ribeyes need to be warmed, albeit barely. Slow cook to penetrate so it is even with a hot sear on the outer flesh.

Fuck, you are making me hungry.

You made yourself hungry. I will however help you out now. i have some fresh shrimp and scallops and a clump of crab thawing now. Some chicken breasts and thigh(I only had boneless skinless though BOOO). Going to make a little srimp stock, maybe some saffron will come out... Hrmmmm.....

I just made reservations for Manny's tomorrow night too.