My new balisong vid

This was for a challenge against "Beefy" over at the Flipping Arena, a site where people duel by posting youtube vids and having them voted on by the community.

I know I stalled at one part near the end but I cut my thumb badly a few days ago and am flipping with a bandaid covering my thumb.

I also have to post my videos sideways because I am using the video option on an old digital camera and if I don't put it sideways the balisong goes out of frame on aerials.

Aerial to thumbover

This is an aerial I've been learning this past week where you let the balisong rotate one and a half times, catch the side facing away from you, and pull it into a thumb rollover. This aerial was first done on video by legendary flipper Murnax in 2005. I do the aerial once at the beginning and once at the end.

This is what happens if the knife falls on your ankle, and also why when working with the balisong you should wear long pants:

That's the second bad cut I've gotten on an ankle.

Full-sized Masterlock raked twice in under a minute

This is a brand new Masterlock. I just got it today.

With this lock I learned a lesson about the tension wrench. Everything I've read about tension wrenches said to apply extremely light pressure. An ounce of pressure maybe, at most. But you don't realize just how light that is until you experience it.

For a few hours I was trying to rake and pick this lock with no success because I had too much pressure on the wrench. Even though it seemed like I was pressing lightly to me, I still wasn't being light enough. Now that I've learned how gentle you have to be I can rake it open every time. I also single pin picked it a few times but I'm not good enough at that yet to do it at will.

A bali-song combo

Here's an intermediate bali-song combo I made up. No editing, no music, simply click-clacking and flipping all in one short take. I start with a half twirl double-flip down opening, into a behind the eightball, an around the world, a hell behind the bend, a hellbent into a helix, backhand twirl into icepick grip.

^ I have two 42s now.

There's a movie coming out on the 15th called Kick Ass. It's about kids who decide to dress up as superheros. One of them is called Hit Girl and she mentions the Benchmade 42 "butterfly knife" (as she calls it) in the movie, asking Nicolas Cage for one as a Birthday gift. I just want everyone to take note that I was into this before the movie comes out, just so you know I'm not influenced by it.

High on life, I have a $50 blue cheese wheel!

Look what I have here:

This is a wheel of Maytag Blue Cheese. Each wedge costs $12.29 yet weighs only 8oz.

Please don't confuse the Maytag Blue Cheese company with the Mayfield dairy company, nor with the Maytag appliance company, for those two businesses only hawk cheap wares to the masses and quite frankly I am above them.

Maytag Cheese Company, however, makes a high quality product suited to someone such as myself. Some brands that cost a lot aren't worth the extra cost, you're just paying for a brand name. Other brands that cost a lot are actually worth it because there's a world of difference. This is one of those.

Here's what Wikipedia says about the company:

"The process for making Maytag Blue Cheese was discovered and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer. Roquefort, another type of blue cheese, had been made for a number of years in Europe, but attempts to manufacture a similar cheese in the United States had thus far been unsuccessful. Difficulties encountered in making these types of cheeses produced a less than satisfactory product, and quality control would have been disastrous.

The problems encountered with producing Roquefort type cheeses in the United States for distribution were the lengthy time required to develop the artisan flavor, the mold growth not being uniform, the quality being below average for numerous lots produced, and the color of the curd being too dark.

The process begins with homogenizing the milk that will be used for the cheese. In making Maytag Blue Cheese, the cream is separated from the milk, homogenized and then added back into the now skim milk. This would typically occur between 80o and 100o Fahrenheit and 2000 to 3500 pounds of pressure. This would allow for proper fat hydrolysis, which affects the flavor of the cheese.

There is a ripening period prior to adding rennet (an enzyme that coagulates milk into curds and whey) to the cheese. A typical usage would be to add 3 ounces of rennet per 100 pounds of milk, allowing it to set in a temperature range of 85o to 86o degrees Fahrenheit. Better results were achieved using 4 ounces of rennet per 100 pounds of milk and setting in a higher than usual temperature range of 90o to 92o Fahrenheit.

According to Lane and Hammer's records, their alterations caused the cheese-making process to speed up from this point forward, with the time in between setting, cutting and dipping nearly cut in half. Also, after dipping the cheese and allowing it to cook in hot whey, the draining time was cut from 20–30 minutes to 3–5 minutes.

Penicillium is then added to the finished product, which produces its characteristic green veins.

After the rounds of cheese are made by hand, the cheese is aged in specially designed caves where they are exposed to high humidity and cool temperatures.

The company still uses the same time-consuming method of hand making cheese, using milk only from local dairy farms."

I don't like most kinds of cheeses. I hate any kind of melted cheese because of the texture, except when it's on pizza or some kind of Italian dish where it solidifies some by the time you eat it. I LOVE blue cheese though, and this is the best kind in the world. It tastes SO GOOD!

Before I discovered Maytag I was getting a cheaper brand and there really is an immense gulf between the two in terms of quality and taste. With the cheap brand I didn't really care if I ate it or not. With this, it's so good that I could unwrap one and eat it by itself like a candy bar.

I've actually got five 8oz wedges of it right now. I had a sixth, but I've already eaten it. I made tomato and blue cheese sandwiches out of it and it was so good.

(no subject)

Here's what I had for my lunch/dinner. Grilled chicken strips with Tabasco Habanero sauce, an avocado, and a glass of carrot juice.

The next time I post a picture of one of my meals I'll have a different background than the stove. That way it makes things even more exciting and interesting for all of you, because you'll be wondering what the next background is going to be and that creates suspense. Is it going to be a table? Is it going to be a counter? What is it going to be? The only way to find out is by waiting and seeing it when I post it.

I think I figured out what was causing my headaches. butete suggested it might have something to do with my eyes, and I think it might be eye strain from being online so much.

I'm addicted to being online. Each morning when I wake up, the first thing I do is get online and check my email, then I go to all the various forums and news websites on different subjects and check those, then I go to youtube, livejournal, etc. Also any TV shows or movies I want to see I download and watch online, all the UFC pay per views I watch that way. Then on top of that a lot of my classwork is done on the computer, and I'm two feet away from the screen and there's not much other light in my room because I only have a lamp in here, no overhead light.

I'm going to make an effort to decrease my internet usage. I'll still use livejournal, but I think I'm going to stop going to forums, news sites, and even youtube. My New Years resolutions were to get good with balisongs and also read more, I'll definitely have to decrease my time online to accomplish those, and I'm also going to try and find some more hobbies that have to do with being outside and going places, like photography and shooting high-powered BB-guns.