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Let me just thank you and anyone else who make me notice this.

I'm sorry about my terrible english, i wasted my chances to properly learn it in school and now i'm doing it myself but is not that easy !

It's a rural thing.

Old houses were cold, really cold during winter and you have the fireplace going perpetually during winter time, using some of that heat to cook is just common sense.

Now in a modern home like mine is not that important but i'm still optimizing and saving energy so.. why not ?

I'll try but is just a capitol B and no more.

There is a company in Italy called " bialetti" and i sent them a mail with pictires and they responded me, as i expected, that they only make moka for coffee and coffee related stuff.

It's an indoor fireplace, coals itself doesn't smoke unless some greasy/oily fall over it.

Not really but i'll take them the next time

Tricky questions, google translate doesn't help when we are naming meat cuts !

The italian mames of the beef cut am i using is called " fusello " and comes from the shoulder of the adult beef.

The italian for sausage is " salsiccia " and every zone have a different way to make it, everyone also claim to make the best one.

The one i use is the one from central Italy ( where I'm from, my family moved from Naples when mom was pregnant) and is made with pork meat mostly second quality meat.

I've used " second quality " a lot in this thread and since i don't want to get misunderstood is time to explain that too!

All the cuts I'm talking about are fresh and very good, they are " second quality " because they are not tender or more fat, for the american friends who smoke beef, the cut are you smoking is considered " second quality/ low quality " in Italy because is fat and if not cooked properly is also hard to chew .

How many of them can you replace with a keypad or otherwise keyless lock? The real answer here is less keys whenever possible.

Got one from my high school and one from my Master's team! One stays in my camp kit as my go to waterproof layer. Being able to tuck the tail under me has been great on and off the water. The hood rolls into the collar on mine too.

Penne rigate is my favorite but you can also use fusilli

Do you ever actually buy wide shoes? Just trying to gauge how wide you mean when you say it.

Low to medium heat until dry. Most technical pieces are pretty quick to dry, so it may only take 20-30 minutes.

This is a common myth.

Most companies suggest drying anything with a dwr coating (this includes many gortex garments, even membrane jackets require a dwr layer to prevent the jacket wetting through). Drying with heat renews this coating, washing also helps clear dirt from the dwr layer which increases waterproofness/breathability.

How come? Arcyterx state to:

> place the garment in a tumble drier on a medium heat setting (40°C / 104°F) for 40 to 50 minutes.

Is that a bad plan?

I used to, but I stopped.

Canadian & had to come here to verify. Glad I’m not the only one.

I would like to take this opportunity to ask people to never ever dry their technical gear with heat

Edit: idk apparently I'm wrong

I got mine rowing as well. I like the extra flap you could pull down if needed.

I have never had an issue like that with a Logitech mouse, but I get the concern.

Lead.

That snake head looks good.

I’m going to feel so fancy making this. Thank you so much. Oh and what type of pasta goes best?

Cool, the women’s team coach went to Purdue go boilermakers!

What is the beef muscle and the pork sausage called in italian?