The Snark Snarks at Night!

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Jonny1280 said:
1. 1200
2. 768
3. I was working on #3 when I realized I could see the answers when replying with quote! Lol

Edit*- I could use a drink!
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For me 3 was the easiest. I just added up all the percentages and got 75, then i knew 25 percent was 15... so 15 * 4 = 60

On number 1 i just took 75% of 400 and then times that by 4... 300*4 = 1200

But number 2 is not so easy for me....

IF.....
Is means =
of means *
what means x (variable)
percent means /100

Then 50/100*25/100*x = 96

.5 * .25 * X = 96

.125 * x = 96

.... Yea... Im lost....
 
Dernit.... Finally had some time to sit down at the computer and I ALMOST ordered a MAP3500 thinking it'll be good to have a decent size pack to take to the gathering. Crap.... I didn't take into account the lead time for shipping from California via UPS ground from Monday. I'll be well on my way down to Becker Mt. by the time it gets here. :( I suppose I'll save the cash and hold off another few weeks.
 
This all started because i was watching Mike and Molly and he said he had to bench press 60% of his weight, then he said he had to bench 210 pounds, so i was curious his total weight....

Thats a big fella.
 
I'm meat drunk after a 1.25 lb ribeye. I have to say I seasoned and grilled it perfectly. It was damn tasty. I believe I could use a drink now too.
 
In on...whatever. Busiest day for snark in a while.

worldwood said:
I looked it up....Interesting fact.
2,500 varieties of apples are grown in the United States. 7,500 varieties of apples are grown throughout the world. 100 varieties of apples are grown commercially in the United States.
Yea thats a new one on me... I had no idea that many apples existed, hell even 100 seems like a lot of different types of apples.
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Auraria said:
Woah, that's pretty cool.
20 years of apples sounds delicious.
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OK so...to add to this....the reason for all these varieties of apples is that there are actually an infinite number of apple species. Apple seeds are heterozygous, which means that, just like people, each seed contains different genetic information than the apple it comes from. If you plant a handful of seeds from ANY apple, you will get a handful of apple trees that may or may not look anything like where they came from. Every apple you have ever eaten, organic or not, is a clone. the ONLY way to get Cortland apples is to take a cutting from a Cortland apple tree and graft it to some sort of sapling "root stock". If you just plant seeds, some will be "spitters" and some will be tasty....but they will ALL be a genetic crapshoot. The first Red Delicious tree ended it's life in the Hudson Valley of NY surrounded by a cast iron fence and a security system. Potatoes, believe it or don't, also have heterozygous seeds. There are an infinite variety of them as well. But how the Irish got into trouble with monoculture....that's another story.
 
Jerry D. said:
Dernit.... Finally had some time to sit down at the computer and I ALMOST ordered a MAP3500 thinking it'll be good to have a decent size pack to take to the gathering. Crap.... I didn't take into account the lead time for shipping from California via UPS ground from Monday. I'll be well on my way down to Becker Mt. by the time it gets here. :( I suppose I'll save the cash and hold off another few weeks.
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A shot to hold you over:

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Thank you, Dubz. I'm sure Murph will rub it in too.... I've been too busy to order one sooner.
 
ac700wildcat said:
I'm meat drunk after a 1.25 lb ribeye. I have to say I seasoned and grilled it perfectly. It was damn tasty. I believe I could use a drink now too.
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I stopped by this small restaurant on my way home from west lafayette today. I have to say, they had some of the best prime rib I've ever had in my life. Hell, if it wasn't so far away id go their every week.
 
DJG097 said:
I stopped by this small restaurant on my way home from west lafayette today. I have to say, they had some of the best prime rib I've ever had in my life. Hell, if it wasn't so far away id go their every week.
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We have a place in a hotel here that used to have amazing prime rib. Actually everything they made was really good, but they pissed off their head cook and he quit. The place went to hell after that. Too bad, because foe a few years it was the best place in town to eat.
 
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Jerry D. said:
Thank you, Dubz. I'm sure Murph will rub it in too.... I've been too busy to order one sooner.
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Murph's the one that sold me on it. I had a Camelbak Linchpin in mind as well. Chose the MAP.
 
worldwood said:
For me 3 was the easiest. I just added up all the percentages and got 75, then i knew 25 percent was 15... so 15 * 4 = 60

On number 1 i just took 75% of 400 and then times that by 4... 300*4 = 1200

But number 2 is not so easy for me....

IF.....
Is means =
of means *
what means x (variable)
percent means /100

Then 50/100*25/100*x = 96

.5 * .25 * X = 96

.125 * x = 96

.... Yea... Im lost....
Click to expand...

You're almost there. Just need to get x by itself, which means you need to divide both sides by the .125. 96 /.125 = 768.
 
ac700wildcat said:
I'm meat drunk after a 1.25 lb ribeye. I have to say I seasoned and grilled it perfectly. It was damn tasty. I believe I could use a drink now too.
Click to expand...

What did you season it with?

Ribeye is probably my favorite cut of steak. I usually don't season my steaks too much, maybe a little bit of kosher salt and fresh cracked pepper.


On a completely different note, I am considering building or buying an AR-15 for use as a coyote gun. Trying not to look at the AR forums because I don't have the brain space required to make an informed decision on the different and ideal components necessary to build a suitable firearm.:D
 
crimsonfalcon07 said:
You're almost there. Just need to get x by itself, which means you need to divide both sides by the .125. 96 /.125 = 768.
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Thanks man, i was hoping youd come back and help me out with that :D

I could see the answer, but i wanted to know how to get that answer. Now it makes sense.

Believe it or not, i was great in math when i was in high school. I have always been pretty good at test as well. I graduated a year early top 10 of my class.. Granted there was only a little over 50 people in my senior class... But i did pretty good in school, The school counselor told me i would have been awarded a decent scholarship, except for the fact i was kicked out of school in the 10th grade and made to go to a school for troubled kids for a year, and i guess that made it harder for them to award me a decent scholarship.. But i did test out and skip 11th grade and i did get a 500 dollar scholarship for the most improved student in the county. But 500 is nowhere near enough money to go to school.

But my memory is one thing that has been really affected by the TBI and Post-traumatic epilepsy, they say the mix of that and the fact i never sleep much plays a huge roll in my memory loss and problems with even short term memory. There are entire sections of my life i cant remember. And i dont mean like at 5 years old... I cant remember a lot of my teenage years, i cant even remember the entire week when i was hurt, the only story i know is what they told me.... And WHO knows how accurate that is LOL..

Thanks man for the help!!
 
cbwoods67 said:
What did you season it with?

Ribeye is probably my favorite cut of steak. I usually don't season my steaks too much, maybe a little bit of kosher salt and fresh cracked pepper.


On a completely different note, I am considering building or buying an AR-15 for use as a coyote gun. Trying not to look at the AR forums because I don't have the brain space required to make an informed decision on the different and ideal components necessary to build a suitable firearm.:D
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Its my favorite cut too. I season with kosher salt, fresh ground black pepper, and garlic powder. The of course the smoke from the charcoal.
 
Im no cook, at all..Luckily my wife is an amazing cook. But when its a blue moon and i do end up having to cook.. Its no ones favorite.. But i normally like my food, after all i season it for me...

But when i season a steak it has all types of seasonings on it... And its no specific seasonings or amounts. I just grab everything in the wife's seasoning cabinet that sounds good and mix it up with a little vinegar and some kikkoman soy sauce sauce.. Then i leave it sit overnight. Then i throw some more seasonings on it, then i put it on the grill. Then i eat it.

Write that recipe down guys, its GOLD :D
 
ac700wildcat said:
Its my favorite cut too. I season with kosher salt, fresh ground black pepper, and garlic powder. The of course the smoke from the charcoal.
Click to expand...

It may be blasphemous for me to say this, but I have never cooked over charcoal.:eek:

I have considered picking up a Lodge Sportsman grill just so I can see what all the fuss is about. The only thing holding me back is the fact that is doesn't have a lid.
 
cbwoods67 said:
It may be blasphemous for me to say this, but I have never cooked over charcoal.:eek:

I have considered picking up a Lodge Sportsman grill just so I can see what all the fuss is about. The only thing holding me back is the fact that is doesn't have a lid.
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The Weber Smokey Joe is like $30. Its a small/portable charcoal grill. Its all I'm using right now, beings its time to get a new gas grill. Pick one up and I bet you will like it. There's a bit of a learning curve in using the right amount of charcoal and how much air to let it have, but it tastes great.
 
worldwood said:
Im no cook, at all..Luckily my wife is an amazing cook. But when its a blue moon and i do end up having to cook.. Its no ones favorite.. But i normally like my food, after all i season it for me...

But when i season a steak it has all types of seasonings on it... And its no specific seasonings or amounts. I just grab everything in the wife's seasoning cabinet that sounds good and mix it up with a little vinegar and some kikkoman soy sauce sauce.. Then i leave it sit overnight. Then i throw some more seasonings on it, then i put it on the grill. Then i eat it.

Write that recipe down guys, its GOLD :D
Click to expand...

If you like it that's all that matters! I usually keep it simple but sometimes I season the check out of stuff. Salt, pepper, and garlic powder works well on a lot of things fro what I've found.
 
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