12 rolls? That's a rounding error these days. Pizza roll bags come with a heavy duty braided handle and retractable wheels these days you get em by the thousands.

what's wrong with catheter boys!?

This is my go to as well. They know way more about hair and style than me. My haircut life got way easier when I have no expectations and just let them do their thing.

HUGE FAN OF SHEA MOISTURE MFER WHEN IM NOT CRANKING MY HOG IN THE SHOWER IM GENTLY MASSAGING MY SCALP TO INCREASE BLOOD FLOW TOO

sure, it's really easy and if you like hotc sauce it's both fun and saves you money.

The only special equipment I use are wire bale jars, a stick blender and xanthan gum for some sauces. Can get jars and bottles cheap at goodwill. I also keep sodium benzoate and add it to sauces i give away but just keep the ones i make in the fridge and they are always gone fast.

My method: Boil a big pot of water and let it sit with a lid overnight to get all the chlorine out. We are counting on lactobacillus to outcompete any other bacteria and to provide us with the lactic acid that preserves the peppers. Don't want to kill the lactobacillus with too much heat or chlorine but she can handle a little salt.

Wash (with some of the de-chlorinated water) and cut a pound or 1000 grams of peppers up (it's easier for me to buy a pound but easier to calculate the additives with a kilogram just go with whatever you got), leaving the stems on a few of them for flavor. You can add in garlic, onion, whatever. i have big jars that can hold this many at once but you might use less peppers or more jars as needed.

Whatever amount of peppers you end up with, stuff them in your jars leaving a couple inches at the top. sprinkle them with 3 to 5% of their total weight of kosher salt. Then top it up almost to the top with dechlorinated water.

Then I put a plastic bag filled with water in at the top of the jar so all the peppers are submerged and clamp it shut.

brine may ooze or even spray out under pressure so i put a towel over the top.

let it sit for a week or a few months and when your're ready separate the brine from the soft pickled peppers, blend up the peppers and add in your cloudy brine until you like the consistency (lean towards watery), then add in 2-3% by weight of xanthan gum to stabilize it, thicken it and keep it from separating in the fridge.

I put mine in those sealable glass bottles with the rubber gasket and wire clamp and they last months in the fridge and are so good! I get all my equipment at goodwill I wait until they are half priced or marked cheap and only pay $1 per bottle or jar unless it's very big or has cool designs.

good luck!

oh yeah if you get farty smells or you just want a more mellow flavor or you are storing it in bottles without a rubber gasket seal you can cook the pepper mash and brine and that'll mellow it out.

thanks for the very well written post!!

I make my own fermented hot sauce and ginger bug but haven't done cabbage yet and didn't even think of saurkraut i was gonna do kimchi but my roommates love saurkraut so i'm excited to try this out.

one thing i learned about dealing with headspace is to put a ziplock bag of water at the very top of of the jar. Nothing can squeeze past it except liquid so you don't end up with anything solid poking out and getting moldy! I just did a sriracha that sat for months and it was heavenly. I don't crack my jars though i use the wire bale type that'll vent gas so i just look for the cloudiness from the lactobacillus.

i'm gonna do this very soon.

https://www.webfx.com/blog/internet/the-6-companies-that-own-almost-all-media-infographic/

It's literally 6 dudes controlling all of it

Having just switched from Old Spice Swagger to SheaMoisture products I can assure you that 'different smells, colors and water contents' result in radically different outcomes in hair softness and smoothness!

when I was learning to play poker we had the various hand rankings printed up on each wall so you could just look up to see the order.

This led to an amusing meta where you would see your opponent look at their hand, squint up at the wall and then raise and you knew you were hosed. This then led to bluff glancing at the walls before betting.

there's a new fast food drive through near me and if you buy a $13 burger with plastic they turn the little machine to you at your car window and expect you to enter a fucking tip.

I'm an overtipping bastard. I learned to tip from Steve Martin in My Blue Heaven. i love to tip.

I even tip at the weed store and the liquor store if they give me suggestions or any kind of service in addition to ringing me up.

YOU CAN SUCK MY DICK ASKING ME TO TIP IN THE GODDAMN DRIVE THROUGH!!!

I'm not eating there because the burgers are too expensive for how good they are ($5.50 for a plain kids burger come on) but even if I loved the food i'm not tipping for fast food.

literally ran a basic wardialer in my area code and had guest access to multiple government systems. I felt like matthew broderick would have been so proud.

I never got anywhere but it freaked my parents out they were not proud like i had been expecting at all.

Never actually messed around with anything besides figuring out the no password guest accounts so not really thrilling but it was super easy to get access.

Also when email was first a thing you could just telnet to port 25 on a server and write raw SMTP messages and most servers would just accept them. You would say yes this message is coming from god@heaven.com and it would say sure thing!

cold food hot bowl is a direct sign of not having good microwaveable dishes.

My in laws have this white corelle stuff that swears it's microwave safe on the bottom but it gets hot as fuck when you reheat food. i don't think it's just because it's thin either if you try to melt butter in it the dishes get very hot.

The glass bentgo containers i use for storing food seem to be completely invisible to the microwaves. You can get food bubbling hot and still grab the glass container to pull it out and it's completely cool.