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Freehold uses Sheepskin bins because he’s oldschool.Rubbermaid bins?Freehold uses LatexMaid bins
actually as they are known to protect less against STIs, I prefer non-latex synthetic bins.
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Hmm, there are at least three people I'd murder if given a one free murder card.
And not just because it's a Monday.
Hmm, there are at least three people I'd murder if given a one free murder card.
And not just because it's a Monday.
same.
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My peeve of the day: My phone has a "block caller" option. We've been using it with great success to block a slew of calls from the Seattle area (obviously someone figured out I have family there).
Except...
...for reasons beyond my understanding, my phone allows blocked callers to ring twice before blocking them. The phone even says, "Blocked caller" and rings anyway.
Er... Panasonic. You *do* know what call blocking is for, right?
It's definitely not to listen to the phone ring half a dozen times a day anyway because you're sure I blocked that caller by accident, and if they call often enough I'll change my mind.
Grr...
I bought that (cheap) bass guitar in... 2009? And this is the first time it has EVER had its strings changed. It'll probably sound terrible now.
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NH mentioned using noscript in firefox, was that this addon: link to add on
NH mentioned using noscript in firefox, was that this addon: link to add on
Yes, that's the one I use
NH mentioned using noscript in firefox, was that this addon: link to add on
Yep. That's the one. Love it!
EDIT: You *do* have to get accustomed to most of your web pages no longer working, but it really does make you aware how reliant most web sites are on third-party scripts. It's kind of scary, really.
I bought that (cheap) bass guitar in... 2009? And this is the first time it has EVER had its strings changed. It'll probably sound terrible now.
I bought my cheap bass around 1995. I've changed the strings twice. Maybe three times. Definitely no more.
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I declared tonight a "mussgo night" because at this point I would rather drive my car off a forking cliff than make dinner.
I think I might be tired.
It's a good thing there's nothing but flatland for hundreds of miles.
*SIGH*. And another one down.
Tonight I was making the kids' favorite (spaghetti and meatballs) and got out the cheap-and-reliable Costco ground beef. And first couldn't form the meat into balls because it was so soggy. Then ended up with a lake trying to cook them.
Yet one more meat product I will never buy again because they've started adding so much water you can't actually cook with it.
I mean, what gives? At a certain point doesn't everyone stop cooking with such watered-down meat? Or are there actually people so culinarily clueless that they actually use this garbage? And if so, how?!?!? It was so wet you couldn't form it into any "normal" patterns: No meatballs, no patties, no meat loaf.
Maybe they wring it out before use?
EDIT: I mean, in my mind it's:
(1) Company starts adding water to their product to increase profit
(2) Greedy company finally exceeds threshold and product is no longer usable in any decent kitchen
(3) All decent cooks everywhere stop purchasing the product
(4) Company starts losing money
(5) Sheepish company apologizes and starts a whole new marketing campaign bases on how little water they add. Higher costs are offset by being able to charge premium prices.
Somehow, this is breaking at #3. People cheerfully continue to purchase a product that it no longer useful in cooking. I just don't get it.
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That's something you never see in the Midwest.
Butchers are held in higher regard than most doctors so if one tried watering down meat they would literally be chased out of town with pitchforks.
*SIGH*. And another one down.
Tonight I was making the kids' favorite (spaghetti and meatballs) and got out the cheap-and-reliable Costco ground beef. And first couldn't form the meat into balls because it was so soggy. Then ended up with a lake trying to cook them.
Yet one more meat product I will never buy again because they've started adding so much water you can't actually cook with it.
I mean, what gives? At a certain point doesn't everyone stop cooking with such watered-down meat? Or are there actually people so culinarily clueless that they actually use this garbage? And if so, how?!?!? It was so wet you couldn't form it into any "normal" patterns: No meatballs, no patties, no meat loaf.
Maybe they wring it out before use?
EDIT: I mean, in my mind it's:
(1) Company starts adding water to their product to increase profit
(2) Greedy company finally exceeds threshold and product is no longer usable in any decent kitchen
(3) All decent cooks everywhere stop purchasing the product
(4) Company starts losing money
(5) Sheepish company apologizes and starts a whole new marketing campaign bases on how little water they add. Higher costs are offset by being able to charge premium prices.Somehow, this is breaking at #3. People cheerfully continue to purchase a product that it no longer useful in cooking. I just don't get it.
Cheap? Costco? Maybe decent cooks don't buy that in the first place, only people that can't rely cash up for better meat? I know I almost always purchased whatever cheap meat was available (with a few forays into beef which was more expensive, I can't really understand American obsession wit beef really).
Cheap? Costco? Maybe decent cooks don't buy that in the first place, only people that can't rely cash up for better meat? I know I almost always purchased whatever cheap meat was available (with a few forays into beef which was more expensive, I can't really understand American obsession wit beef really).*SIGH*. And another one down.
Tonight I was making the kids' favorite (spaghetti and meatballs) and got out the cheap-and-reliable Costco ground beef. And first couldn't form the meat into balls because it was so soggy. Then ended up with a lake trying to cook them.
Yet one more meat product I will never buy again because they've started adding so much water you can't actually cook with it.
I mean, what gives? At a certain point doesn't everyone stop cooking with such watered-down meat? Or are there actually people so culinarily clueless that they actually use this garbage? And if so, how?!?!? It was so wet you couldn't form it into any "normal" patterns: No meatballs, no patties, no meat loaf.
Maybe they wring it out before use?
EDIT: I mean, in my mind it's:
(1) Company starts adding water to their product to increase profit
(2) Greedy company finally exceeds threshold and product is no longer usable in any decent kitchen
(3) All decent cooks everywhere stop purchasing the product
(4) Company starts losing money
(5) Sheepish company apologizes and starts a whole new marketing campaign bases on how little water they add. Higher costs are offset by being able to charge premium prices.Somehow, this is breaking at #3. People cheerfully continue to purchase a product that it no longer useful in cooking. I just don't get it.
Costco is actually rather famous for carrying USDA Choice meats in all areas, which is the second-best grade given by the USDA. So they're consistently high-quality at a slightly lower price than USDA prime.
So yes, Costco is well-known for providing high-quality meats, surprise surprise. Which makes the dreadful quality of the ground beef even more disappointing.
I declared tonight a "mussgo night" because at this point I would rather drive my car off a forking cliff than make dinner.
I think I might be tired.
It's a good thing there's nothing but flatland for hundreds of miles.
...a what now?
...a what now?I declared tonight a "mussgo night" because at this point I would rather drive my car off a forking cliff than make dinner.
I think I might be tired.
It's a good thing there's nothing but flatland for hundreds of miles.
Mussgo. It's where you eat whatever leftovers in the fridge must go. I don't know if this is a midwesternism or what, but I heard it a lot when I was a kid.
Thanks again everyone.
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I figured out what that term meant despite never hearing it before. we just call it a "find". as in find what you can. your on your own.
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I wonder how many terms for this are out there.
Sooo, while Shadow Of Mordor is fun, it has its own frustrating elements. To unlock advances you need to defeat captains that have a variety of skills, strengths, and vulnerabilities (I think they are random, though I am not sure). To counter their skills and exploit their vulnerabilities you need to get advanced skills.
Anyone noticed a potential issue here?
I spent half an hour, maybe more fighting an enemy captain who happened to have a large retinue... Which included lesser captains. Over time I managed to thin the group, killing them one by one with arrows and hit-and-run-attacks, taking out the lesser captains, and finally the target of my mission was the last remaining - despite his utterly annoying skill to call more orcs.
And then I was stuck unable to harm him. He was completely immune to ranged attacks (not an exaggeration from my side, it was an explicit special ability he had - shooting arrows at him even showed "immune to ranged attacks" warning). He had an ability to automatically detect stealth preventing sneak attacks. He had a shield that he used to block all frontal attacks. He had an ability that prevented leaping over him to attack him from back (which is the normal way of dealing with shield-bearing enemies in this game), knocking me to the ground instead. Well, I should use his weakness then, right? Oh, wait, his only weakness were "combat finishers" - which is a powerful attack that you can make after scoring a number of hits with regular attacks - which I could not get because of the shield...
I even started looking for a solution to such combo... The closest thing I found? Well, there is a skill that allows you to damage wooden shields by slamming into the enemies. Which is in third tier of skills and I have only managed to unlock 2nd tier. And his shield looked to be made of metal anyway... The other option? Get a skill that makes you take control of lesser enemies and send them to swarm the enemy. Well, great, except they are tier 3+ too.
I had to run away abandoning the quest.
The next captain was much easier. I had to use a stunning skill, flurry the enemy, deliver finisher, repeating the whole combo three times. And his group of followers were laughingly easy, going in a formation that let me stealth kill them one by one.
And then I run into a bunch of local hunting beasts (hunting like in "they will hunt anything" not that they are being hunted). I hate them. They are terribly dangerous, don't seem to be killable with sword, require multiple charged headshots to be killed, and can jump on walls after you preventing you from getting a good shot at them.
You can try to control them by jumping on them from high, but then you have only a moment to complete an annoying quick time event to dominate them or they will throw you to the ground.
Hate them.
Hmmm, apparently you are able to generate requisite combo hits by striking other enemies and then use the finisher on the captain.
Sounds ok-ish on paper (or screen), but with the thick crowd and constant interruptions it was hard building even half of the hits for the finisher without having to retreat from combat...
Environmental damage works too!
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NH mentioned using noscript in firefox, was that this addon: link to add onYep. That's the one. Love it!
EDIT: You *do* have to get accustomed to most of your web pages no longer working, but it really does make you aware how reliant most web sites are on third-party scripts. It's kind of scary, really.
Haha it emediately broke warhorn I'm loving this already.
My mom calls them mussgos. But she too is from the Midwest.
I have lived in Wisconsin for 34 out of 44 years and I've never heard of mussgo. We just called it leftovers night.
We call it free ranging.
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Well, that guy was lucky. Called me at 5:25 and said "Hey, this is room xyz. I have a wake-up call set for 5:30, but I'm up so you can cancel it." I say okay, hang up, and go to cancel it. Turns out, there wasn't one set for that room. So good thing he woke up on his own.
*raises fist angrily* SSEEccconNNddd SHIFT!
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How to detect whether your spouse has been replaced by a pod person:
Me, checking the news last night: "Holy crap, the Stars made it to the Stanley Cup finals!"
Whingey Wizzard: "No way, really? First time in twenty years!"
Me: "Who ARE you? How do you even know that?"
WW: "NPR."
Conclusion: *Probably* not a pod person. Maybe.
| 3 people marked this as a favorite. |
How to detect whether your spouse has been replaced by a pod person:
Me, checking the news last night: "Holy crap, the Stars made it to the Stanley Cup finals!"
Whingey Wizzard: "No way, really? First time in twenty years!"
Me: "Who ARE you? How do you even know that?"
WW: "NPR."
Conclusion: *Probably* not a pod person. Maybe.
There is only one way to be sure. Cut him up and check. Or nuke him from orbit. It is the only way to be sure.
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Cheap? Costco? Maybe decent cooks don't buy that in the first place, only people that can't rely cash up for better meat? I know I almost always purchased whatever cheap meat was available (with a few forays into beef which was more expensive, I can't really understand American obsession wit beef really).*SIGH*. And another one down.
Tonight I was making the kids' favorite (spaghetti and meatballs) and got out the cheap-and-reliable Costco ground beef. And first couldn't form the meat into balls because it was so soggy. Then ended up with a lake trying to cook them.
Yet one more meat product I will never buy again because they've started adding so much water you can't actually cook with it.
I mean, what gives? At a certain point doesn't everyone stop cooking with such watered-down meat? Or are there actually people so culinarily clueless that they actually use this garbage? And if so, how?!?!? It was so wet you couldn't form it into any "normal" patterns: No meatballs, no patties, no meat loaf.
Maybe they wring it out before use?
EDIT: I mean, in my mind it's:
(1) Company starts adding water to their product to increase profit
(2) Greedy company finally exceeds threshold and product is no longer usable in any decent kitchen
(3) All decent cooks everywhere stop purchasing the product
(4) Company starts losing money
(5) Sheepish company apologizes and starts a whole new marketing campaign bases on how little water they add. Higher costs are offset by being able to charge premium prices.Somehow, this is breaking at #3. People cheerfully continue to purchase a product that it no longer useful in cooking. I just don't get it.
Costco is actually rather famous for carrying USDA Choice meats in all areas, which is the second-best grade given by the USDA. So they're consistently high-quality at a slightly lower price than USDA prime.
So yes, Costco is well-known for providing high-quality...
Given that the first step in any time I've cooked beef is to brown it and that cooks out any excess moisture, I admit I would probably never notice. The only meal I've ever made that required shaping beef prior to browning is hamburgers, and by the time I mix in all the spices and stuff It's usually stable enough to grab a fistfull and shove into a vague disc shape then toss on the griddle or grill.
But yeah. Long story short, I imagine most casual at-home cooks just buy whatever is the best monetary deal and don't really inspect the quality unless it tastes bad. I admittedly don't put much time or effort into examining meat prior to cooking other than to look for signs it's gone bad. Otherwise just grab and go.
It may well be a primarily Costco issue as well. We get all our meat from Aldi, except on the rare occasion we grab it at Wal-Mart instead. So that may be why I've never noticed a problem with "watery" meat.
...Given that the first step in any time I've cooked beef is to brown it and that cooks out any excess moisture, I admit I would probably never notice. The only meal I've ever made that required shaping beef prior to browning is hamburgers, and by the time I mix in all the spices and stuff It's usually stable enough to grab a fistfull and shove into a vague disc shape then toss on the griddle or grill.
But yeah. Long story short, I imagine most casual at-home cooks just buy whatever is the best monetary deal and don't really inspect the quality unless it tastes bad. I admittedly don't put much time or effort into examining meat prior to cooking other than to look for signs it's gone bad. Otherwise just grab and go.
It may well be a primarily Costco issue as well. We get all our meat from Aldi, except on the rare occasion we grab it at Wal-Mart instead. So that may be why I've never noticed a problem with "watery" meat.
And that's the thing... you'd try to brown it, and you'd end up with a lake. Your meat would end up swimming in a pool of boiling water instead of browning. You'd notice.
In that case no, I've simply never encountered this. It's either a west coast thing, a Costco thing, both, or just something else.
Why is it so hard to share information between activity trackers? Do companies like Apple, peloton, garmin really think the data about how many miles I walked is that important that they cannot agree to share across platforms?
Case in point - I finally got garmin to work with myfitnesspal (and its associated mapmybike, mapmyrun) and particularly the calorie tracker in MFP, but I still have to enter my peloton bikes manually even though they are tracked in the peloton app.
Grrr.
In that case no, I've simply never encountered this. It's either a west coast thing, a Costco thing, both, or just something else.
I am gonna go with west coast supply chain thing. Admittedly, I don't buy a lot of ground beef at costco (in a bit of bougieness - mostly bison from costco), but some. It is still functional. They also do sell preformed patties.
I will make a note to check next time we order/shop.
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Do companies like Apple, peloton, garmin really think the data about how many miles I walked is that important that they cannot agree to share across platforms?
Yes. That's information they can sell to advertisers. Why would they share it freely with competitors?
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Trailer for Otosan (formerly known as Mother 4)
Link to free online demo in video description
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How to detect whether your spouse has been replaced by a pod person:
Me, checking the news last night: "Holy crap, the Stars made it to the Stanley Cup finals!"
Whingey Wizzard: "No way, really? First time in twenty years!"
Me: "Who ARE you? How do you even know that?"
WW: "NPR."
Conclusion: *Probably* not a pod person. Maybe.
I knew I used too much chocolate cake on him.
Sorry about that.
Yes. That's information they can sell to advertisers. Why would they share it freely with competitors?Do companies like Apple, peloton, garmin really think the data about how many miles I walked is that important that they cannot agree to share across platforms?
What really sucks is that I think they have to have a format that exports to apple to be in the apple app store, so there is clearly a conversion readily available, but to get it from apple to garmin or peloton to garmin - no love.
Grumble.
Trailer for Otosan (formerly known as Mother 4)
Link to free online demo in video description
hm.
I got MrT to watch she-ra :D
love the show, didn't care for the ending.
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Last year a charity scheduled for us to put in a patio this year but this spring they said they couldn't afford it anymore with covid-19 and all. The boss said "No problem, we'll put it in for free!"
So that's what I'm doing today.
This is why I love working here.
Definitely calls for a mosaic with an hourglass or some other time related motif.
Why is it so hard to share information between activity trackers? Do companies like Apple, peloton, garmin really think the data about how many miles I walked is that important that they cannot agree to share across platforms?
Case in point - I finally got garmin to work with myfitnesspal (and its associated mapmybike, mapmyrun) and particularly the calorie tracker in MFP, but I still have to enter my peloton bikes manually even though they are tracked in the peloton app.
Grrr.
Miles walked...shouldn't be an issue. However, does the gizmo also track things like heart rate? If so, now you're talking about medical information and HIPAA jumps in to say hi. Personally, if I was the developer of one of those kinds of apps I would be very leery and careful about any method of exporting the data just because of the HIPAA concerns.
Miles walked...shouldn't be an issue. However, does the gizmo also track things like heart rate? If so, now you're talking about medical information and HIPAA jumps in to say hi. Personally, if I was the developer of one of those kinds of apps I would be very leery and careful about any method of exporting the data just because of the HIPAA concerns.Why is it so hard to share information between activity trackers? Do companies like Apple, peloton, garmin really think the data about how many miles I walked is that important that they cannot agree to share across platforms?
Case in point - I finally got garmin to work with myfitnesspal (and its associated mapmybike, mapmyrun) and particularly the calorie tracker in MFP, but I still have to enter my peloton bikes manually even though they are tracked in the peloton app.
Grrr.
I suppose it is a variety of info - HR, miles moved (walked/run/peddled/swum), cadence or rpm of wheel on the bike, watts generated, calories burned and probably some other stuff. And, in my case, also GPS data about where I was when I was doing it (so you could in theory see my HR spike when I try to run up a hill). Additionally, MFP can track what I ate, so it can show someone that I had seventeen pumpkin spice donuts yesterday.
And I guess I can squint and see the HIPAA concerns (not my field), except for the fact that they all export the data to Apple Health already. And there is an explicit consent provision each time you try to link two of the apps.