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Author Topic: 2018 Chuff thread - is it chuffy in here?  (Read 133873 times)

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Drnick

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Re: 2018 Chuff thread - is it chuffy in here?
« Reply #880 on: December 21, 2018, 03:58:11 am »
Had a productive few days,  Sorted out and wallpapered the spare room downstairs ready for some display cabinets to go in. (Not a job I relished but it had to be done as the Disney collection is getting out of hand). Finally got round to framing up a bunch of coasters the wife bought,  Artist is Angel Egle Wierenga,  Need to adjust beetlejuice slightly but happy with the result otherwise. Oh and the wifes christmas present arrived just in time,  should keep her busy for a while. (I got the full castle kit and the LED addon)

jdbailey1206

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Re: 2018 Chuff thread - is it chuffy in here?
« Reply #881 on: December 21, 2018, 08:19:24 am »
...trying to cure childhood epilepsy.

Your ass better look in the mirror everyday and tell yourself how lucky you are.

It's something I think about daily.  I work in the Texas Medical Center and the experience will make one extraordinarily grateful for their own health.

 :cheers:

Having a mild form of epilepsy myself it makes me super chuffed that your wife is doing the work she is doing. 

pbj

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Re: 2018 Chuff thread - is it chuffy in here?
« Reply #882 on: December 22, 2018, 07:22:03 pm »
One thing that has been quite surprising is finding out how many people we know that have struggled with it either personally or within their immediate families.  She's doing some fascinating work with genetic analysis of brain and blood samples.  The kind of stuff that was science fiction 20 years ago.

Two other things in my life. Last night I went to a successful defense celebration party. And it was at a mezcal bar. Now I've had mezcal and worm salt and they were amongst the worst things I've ever tasted.

Also, brisket was $1.50/lb today.

Pics related.



opt2not

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Re: 2018 Chuff thread - is it chuffy in here?
« Reply #883 on: December 22, 2018, 07:51:35 pm »
So about a month ago my company lost 2 projects that our publishers pull out from. That was a huge blow, that crippled the studio. We had laid off over half our staff, and if we didn’t get another project signed before Christmas break, the studio would have been shut down.

On Friday, our CEO told us he came into the office with the intention of laying everyone off because we weren’t able to get anything signed, until about an hour before his lay-off meeting with us all, he received a call from a publisher we were talking to, and they offered us a contract!! Talk about by the skin of our teeth!
This was definitely a Christmas miracle, and has been a huge weight off my shoulders. I’ve been working crazy hours the last month, from trying to build up demos and pitches, to updating my own portfolio for my contingency plan in case I got laid off. I was pulling off consistent 14 hour work days, and sleeping maybe 4 hours a night.

I’m chuffed I have a job waiting for me when we get back from break, and I get to spend the holidays relaxed and worry-free with family. *phew*

pbj

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Re: 2018 Chuff thread - is it chuffy in here?
« Reply #884 on: December 22, 2018, 08:48:04 pm »
Damn, son.

 :cheers:

BadMouth

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Re: 2018 Chuff thread - is it chuffy in here?
« Reply #885 on: December 23, 2018, 09:26:17 am »
Also, brisket was $1.50/lb today.

Every once in a while I'll buy a mini brisket out of the discount bin and smoke it on a gas grill with a smoke tube.
Not ideal, but the last few turned out pretty good.

A few weeks ago I tried to do one in sub-freezing temperatures.  I went by the thermometer in the top of the grill which in retrospect was a LOT colder than grill level.
I caught on about an hour later because the edges were curling up and the bottom was charred.  The internal temp was actually good, but the meat was as tough as shoe leather because it didn't have time to break down.
Here is the reason I share this story:  Supposedly a sous vide will never overcook because it never goes above finish temperature.
48 hours at 155° and my brisket was salvaged.  The inside was still just as pink as when it went into the sous vide.
So if you ever have a brisket turn out tougher than you'd like, throw it in a sous vide bath for a couple days.
 

leapinlew

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Re: 2018 Chuff thread - is it chuffy in here?
« Reply #886 on: December 23, 2018, 09:52:23 am »
So about a month ago my company lost 2 projects that our publishers pull out from. That was a huge blow, that crippled the studio. We had laid off over half our staff, and if we didn’t get another project signed before Christmas break, the studio would have been shut down.

On Friday, our CEO told us he came into the office with the intention of laying everyone off because we weren’t able to get anything signed, until about an hour before his lay-off meeting with us all, he received a call from a publisher we were talking to, and they offered us a contract!! Talk about by the skin of our teeth!
This was definitely a Christmas miracle, and has been a huge weight off my shoulders. I’ve been working crazy hours the last month, from trying to build up demos and pitches, to updating my own portfolio for my contingency plan in case I got laid off. I was pulling off consistent 14 hour work days, and sleeping maybe 4 hours a night.

I’m chuffed I have a job waiting for me when we get back from break, and I get to spend the holidays relaxed and worry-free with family. *phew*

Wow, I had this kind of work environment for several years. It scarred me permanently. I will always keep a healthy emergency fund and anytime we have company meetings and some executive gives a speech on how great things are going, I never believe them and start thinking I need to look for a new job.

Good job on a restful holiday!

I am also looking to make a job shift. I am switching jobs in January and enjoying my holiday break off. I'm super excited about it!

pbj

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Re: 2018 Chuff thread - is it chuffy in here?
« Reply #887 on: December 23, 2018, 10:37:17 am »
For awhile, my family was on this kick of leave a brisket in an oven overnight at 200 degrees, and then basically throw it on a grill and scorch it to get a bark. And that trick actually turns out decent brisket.

One day, I thought, how about I blacken it first and then bake it.

The brisket caught fire. I put the lid on my charcoal smoker. The temperature needle spun around twice. Then the dial went black. Then the paint on the smoker burst into flames.

I went in there with long tongs and pulled it out. We cut off the ash and put the rest in the oven.

It came  out kinda okay.

Also, Texas football double header. This is why pedestals are best.

 :cheers:



« Last Edit: December 23, 2018, 02:59:50 pm by pbj »

Drnick

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Re: 2018 Chuff thread - is it chuffy in here?
« Reply #888 on: December 24, 2018, 12:18:19 pm »
I finally got to post 1337 and  I get to have two days off work when it isn't just a weekend  :laugh2: :laugh2: :laugh2: :laugh2

Not sure if chuffy or not, But after 34 years I have only just noticed the time machine gag in Gremlins.  I'd always been so distracted by Robby the robot that I hadn't noticed it in the background and then not in the background  :applaud: :applaud: :applaud:

This was also post 888 in the thread, how lucky is that :)

Ond

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Re: 2018 Chuff thread - is it chuffy in here?
« Reply #889 on: December 30, 2018, 05:06:14 pm »
Family vacation, away from it all.  That,s some random lady kayaking in front of me. Looking forward to numerous projects in the new year and seeing some of you as well.   :cheers: