Very nice pickup.

Have you got the mini-shelf ready to hold and display the ‘now playing CD’?

A CGI web-counter.

Good luck though, I found one page talking about them, it had 11 dead links to web counter pages.

They were everywhere:

Read the beginner tips lists.

Basically, they are guidelines on how to not give away games.

eg.

Knights are weak on the board-edges.

Control the centre.

When in doubt, advance a pawn.

–

Use SCID and Stockfish to identify key moves in games that shift the balance. It may be a strong-move, or a blunder, but they are pivotal to the outcome.

–

Practise lichess.org puzzles. Forks and pinning the king.

Also lichess.org/learn

–

As a beginning player, dump your bishops early. If you can trade your bishops for their knights, do it.

–

Don’t listen to random advice online : )

I’m a comparatively average chess player. Go to a chess club and get advice from someone skilled who can see exactly what level you are at.

Never.

Heard about the L, after I learnt left and right.

If you want zero drops.

Gather your pants up to your gooch, and pin them there. Wide A stance when shaking.

No drops.

• Also, if you are talking lack of control and minor incontinence, never hold your pee.

Not going straight away, and getting up to the ‘busting’ levels is what weakens the muscles used for holding urine.

The supermarket BBQ sausages have tiny 1mm bone shards, so I think they regularly combine the sawdust back in.

" take it with a grain of salt ". No pun intended.

Thanks for sharing your expertise (c:

Plus a full etymology lesson, added in!

Thanks for the ton of detail!

I did not know about the sawdust terminology.

Did you mean “add it to their sausage fare”?

And can you let me know how Australia adds in sawdust? Like is it a lot more than other countries permit?

I’m in Australia, and butcher bought snags here are considerably better than supermarket BBQ sausages.

Par-cooking for big BBQs is a great tip, I’ve been thinking about this kind of prep, since the start of the year. Will give it a go.

The Roman style chipolata sounds delicious, caramelised onion is a best-friend of sausages.

Congratulations on making your own Lap Cheong too. First time I’ve heard about someone making it themselves.

Can you let me know any safe, home, dry-age options for curing?
Or is it always best to discuss with a butcher to handle the aging?

–

Can you outline the big differences between sausages from a butcher, compared to sausages from a supermarket? (Is it really the sawdust/filler?)

–

Sous-vide settings/tips for steak?

Can you sous-vide sausages? (Is there any point?)

“I’m super, thanks for asking”

Hell yeah.

Spore has been reborn as a FOSS remake, Thrive

Ay, you use Lemmy?

On-Road Driving course.

Learnt how to do vehicle checks, VPOWER.

And in-cab pre-drive checks, name everything from left to right in the cab.

Then went out weaved some cones, and practised hard braking on dirt at 80kmh.

And crawling up a small hill at 45 degrees. Park on hill, engine off, gear into reverse, park-brake off, and then restart engine to idle back down.

Pretty good day.

I looked at making the leftt-right LED bar, hooked to binaural beats :-)

I mentioned this innovation because of how ever present they are now.

The planetary power-saving by moving from incandescent to LED for most light sources, must be staggering.

Ultrabright LEDs

They were d a r k back then.

The movie These Final Hours did a pretty good job of painting this picture.(spoiler: asteroid shockwave imminent)

And most comments here have covered the key plot ideas.

And on the first use of the day, do a one-second grind and discard, to remove the stale grinds from previous day.

Or leave them in for an earthy staleness 🙃

EDIT: Disregard the above, clean your burrs regularly to remove staleness.

The new Voight-Kampff test is asking a bunch of PiHole questions. Good to know.

About 6

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