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|>>|| No. 407832
>Weekend thread? Weekend thread.
Does this get on anybody else's tits?
|>>|| No. 407837
Whoever posts the weekend thread phrases it how they want. Them's the rules. You've had all Friday evening and Saturday morning to get in first.
|>>|| No. 407841
Nah you're not alone. But can we draw this cunt-off to a close and just post about our fucking weekends please.
I'm going to see La La Land tomorrow. Looks like boring shite.
|>>|| No. 407857
Might have a dabble with Doom later, picked it up in Steam sale but only just got round to downloading.
|>>|| No. 407861
I paid a garage £20 to bolt the heat shield back onto my exhaust.
I'd have done it myself if I had a jack and stands and somewhere to put them, and if I could be arsed lying on my back on tarmac in the middle of January for an hour and pissing around with rusted bolts.
|>>|| No. 407867
My dad recently replaced the suspension on his car. Now theres a job that gets some respect if you don't have a press.
|>>|| No. 407868
The skin has completely cracked on three knuckles on my right hand, probably because I'm not smart enough to wear gloves. It's an absolute ballache, if I have q shower or simply wash my hands they sting loads.
|>>|| No. 407871
If you have cracked skin on your hands, try that o'keeffes hand cream that's advertised on TV alot. I really can't recommend it enough.
Don't worry about the price either as a single tub goes a long long way, unless you work on a building site or have really dry hands, a tub will last you years.
|>>|| No. 407873
You can try one of those DIY garages that have been cropping up everywhere the last few years. I do all my own repairs at one here in the area. You can rent a car lift hourly, and it's fully equipped with professional tools that you can rent as well, and it also has a hydraulic press, a welding kit and a tyre changing machine.
I've saved loads of money the last few years that way.
|>>|| No. 407878
I got a fitbit for Christmas off a very generous relative. I'm a very casual runner but am also a bit of a nerd for the statistics.
I've become more than slightly addicted, I'm walking everywhere and jumping out of bed for runs because I'm enjoying it that much.
It's absolutely fascinating how it tracks my sleep (my restlessness through the night included to calculate how good my sleep was), my steps, my heart rate, distance, stairs, calories, everything and it even knows if I go and do exercise and automatically tracks the difference between walking around the house and doing a proper walk through a forest or something. I can update it and just see on my phone or login online for all the data.
Even being able to see my runs on a map and compare exactly where my heart rate was fastest, or where my pace dropped is absolutely unreal. It's a fantastic piece of technology and it's really amazing how having little targets to hit can motivate you when you can clearly see them.
I would wholly recommend for anybody looking for motivation or who is a casual-moderate exercise person.
|>>|| No. 407879
How does the battery life hold up? Its something that has always turned me off smart wrist technology and while I know data is out there it never seems to match up with actual experience where people fuck about with apps and the like.
Speaking of smart wrist technology, how does it handle wanking? In fact I imagine even regular sex would be interesting to see in terms of pulse data.
|>>|| No. 407882
Amazingly, I use it pretty extensively (i.e. always checking the time, checking my steps, going for runs with it tracking me, setting loads of silent alarms on it which are another great feature) and I get a good 5 days from it no problem. It's easy to forget that this is constantly checking my heart rate and also tracks my sleep automatically too. Even when you charge it you just plug it into your computer/laptop and usually have a shower, eat breakfast and it's fully charged by then. Although I agree, the concept of charging a watch constantly seems a bit unnatural to me, but after 5 days it doesn't really bother me, compared to say an Apple watch which needs charging every day for the most part.
Can't comment honestly on anything sexual with it, I guess they've considered this at some point, but it probably just registers an increased heart rate and extra calroies being burnt. I've not actually thought to check before and after.
I appreciate I'm starting to sound like a salesman for them now so I'll bugger off.
|>>|| No. 407887
The fitbit is good, but for battery life, get the Garmin Vivofit - its small and relatively low tech, but has a normal watch battery inside it and lasts a year. I've had a couple of them..
|>>|| No. 407898
I am baking bread again. I've got a cracking recipe for wheat bread that I figured out myself. It's kind of a wheat and rye sourdough bread, although it's really more a white wheat bread. There's about five percent rye flour in it just for the sourdough flavours and to make the texture a bit more rustic. Also, I've added a few tablespoons of durum wheat. It makes the crust nicely crunchy.
|>>|| No. 407902
I watched star wars episode iv and v with my housemates and chewed off all my fingernails and dug a splinter out of my hand.
|>>|| No. 407927
They weren't baps, they were two loaves of bread, each about 12 inches long. I probably should have put a ruler or tape measure in the picture for scale.
Very tasty too. One of them is almost gone already.
|>>|| No. 407944
Rate my loaf, lads.
I think it looks good from this angle, but looking at it end on it's quite short and fat, with a big muffin top. I need to get a taller tin.
|>>|| No. 407946
When I find myself on PornHub I'm increasingly watching videos of pissing into women's mouths. I'm not sure what to make of this. I have no desire to piss inside my girlfriend whatsoever.
|>>|| No. 407947
>I have no desire to piss inside my girlfriend whatsoever.
Sorry, it means you don't truly love her as much as she deserves.
|>>|| No. 407948
I'd give that a solid 8 but I would like to see inside - I might upgrade it. Looks excellent ladm8.
|>>|| No. 407949
Very nice work, lad.
My problem is that I only have a gas stove, so any loaf of bread that I bake will only get heat from the bottom. It means that a golden brown crust on the top side of the loaf is difficult to achieve, and you run the risk of turning the underside of it into charcoal in the process.
I never use a tin or mould btw... if your dough isn't too wet and there is stil enough sugar in the dough for the yeast to make it rise, then you can achieve good upright loaves without a tin.
|>>|| No. 407950
My understanding of sexual intercourse as a nine year old was very honestly that the man would insert his penis into a vagina to urinate into it. And that somehow within the urine, there must have been the sperm.
|>>|| No. 407952
I think they've started making toilet roll narrower. It's happened with a few brands, but I've definitely noticed each individual sheet looks longer and I reckon that'd be through narrowing the width rather than increasing the actual length.
|>>|| No. 407953
I thought this but went one step further and assumed you did it in her arse. I still live under this illusion
How I ended up straight is anyone's guess.
|>>|| No. 407955
>assumed you did it in her arse.
The ten year old me also kind of assumed that because girls seemed to have nothing there between their legs, at least nothing that was visible through a bathing suit, that they would somehow in a way piss out of their arse.
I was also dumbfounded by a rude joke that my older brother told me back then. It goes something like this - there are two women sitting next to each other in an office, and suddenly one of them says to the other, "What's that you've got behind your ear... a tampon??" ...and then the other one says, "Oh my gosh, where's my pen??"
I had never heard of tampons, and when my brother explained to me what a tampon is needed for and where it goes, it just blew all my circuits.
|>>|| No. 407956
Same here, I thought girls did a wee out of their bum too.
To this day I'm still not entirely sure that they don't.
|>>|| No. 407957
Grooby released Trans6uals II this weekend. Korra del Rio, Natalie Mars, Sarah Webb and Shiri in the same scene. I am severely dehydrated and my cock looks like it has been mauled by a rottweiler. Please send help and/or Savlon.
|>>|| No. 407972
It is very bready.
I tend to just eyeball everything most of the time, but this is around 80-90% white flour, and the balance is rye and spelt to give it a bit extra flavour.
It's a sort of sourdough, but between my starter living in the fridge most of the week to save time effort and money on feeding it properly, and how cold my flat is, it has an extra 1/2 tsp of dried yeast to get it going. I mix the starter and half the flour first and give it a few hours to work, then the rest of the flour and the yeast later in the day, and that seems quite a reliable way to get a decent loaf.
|>>|| No. 407982
I usually let my bread starter ferment for four or five days. It's about 70 percent wheat and 30 percent rye flour. I take a cup of wheat flour plus 1/3 cup of rye, plus about half a tablespoon of salt and the same amount sugar. I also add a dollop of sour cream to it, and then about a teaspoon of yeast. And then about half a glass of lukewarm water, and then I work the dough by hand until I have a smooth, almost but not quite chewing gum like texture. The first night, I leave the starter out on the kitchen counter in a plastic container with a lid loosely placed over it. I stab the dough repeatedly with a pointed knife to keep it from overflowing as it ferments. Then the second day, I move the container with the dough into the fridge. The following days, I pinch off a bit of dough now and then to check on the flavour. After four or five days, you should have a pleasantly strong flavour of yeast, lactic acid and other fermentation byproducts.
Then after the fourt or fifth day, I put just under two cups of new wheat flour into a bowl, and again add salt, sugar, sour cream and yeast. To give the crust a crunchy texture after baking, I put about five tablespoons of durum wheat flour in the bowl. Then a crack of pepper and warm water, and then I knead the new dough until it has a texture like that of the bread starter. Which I then thoroughly work into my new dough.
I then leave everything in a bowl with a tea towel over it in the kitchen for three or four hours. Then I scrape the risen dough out of the bowl with a spatula, and gently work it into a bread loaf type shape on a cutting board covered with flour. I then transfer it to a baking tray and put a tea towel over it again for about 45 minutes, and then it goes in the preheated oven at 220°C for ten minutes. Before I close the oven lid, I throw in a dash of water. The ensuing steam keeps the crust from hardening too soon. I then subsequently lower the temperature, after ten minutes to 180°C and after 20 to 25 minutes to 100°Cm, where I keep it for another five to ten minutes before removing it from the oven. A friend who is a chef gave me this tip.
Then I take the bread out of the oven and leave it for about an hour to cool off under a tea towel before I try a first slice.
This produces really tasty wheat bread. I've made some for friends and for my mum, and they all love it.
|>>|| No. 408039
I've bought pesto, cream and parmesan because I want to replicate a sauce from an Italian I go to, but I'm not entirely sure of the exact quantities and the order to put them in. I haven't had much luck on Google. What do you reckon, lads?
|>>|| No. 408040
Ask the Italian. Failing that, get a portion to-go then mix the stuff in various small portions until you find an analogue.
|>>|| No. 408044
I work for one of the UK's biggest PR firms, currently in my office doing PR stuff in my gym clothes
Actually enjoying keeping on top of shit
Looking forward to raving on e next weekend tho, gonna be mint
|>>|| No. 408045
If you don't start putting full stops at the end of your sentences, I'm going to start keeping on top of you with Land Rover.
|>>|| No. 408102
I ate loads of biscuits and now I feel sick.
Also my laptop's shite so I can't games released after 2010.
|>>|| No. 408103
How old is your laptop? I've got a cpu from 2009 in my PC and it still runs everything mostly fine. Good old Core i5 750.
Which really shows how computing developments have slowed over the years, if I tried using a PC from 1999 to run, say, Half Life 2 it just would not happen.
I've just finished January exams and got a 5 hour shift at work today then tomorrow off. I'll waste it all playing games probably.
|>>|| No. 408104
Scored a job interview with a potential telephone interview in the pipeline just before this weekend started.
Given my track record I feel like I'm going to fuck it up. Even after studying everything about this organisation and the technical role involved I think there's going to be a moment where they'll ask me a simple question and I'd go blank. If a fail this one it's not going to help my mood for future interviews. My best interview was the first one I had after leaving uni and it's steadily gone downhill since then.
|>>|| No. 408106
Cheers but if you've ever seen me in interviews I can mess them up spectacularly. Honestly I do wonder when interviewers will understand that not everyone has rainman savant skills where they remember obscure details when a five second google search can and will suffice in certain scenarios.
I think they'll love me. I tend to agree with the lad who said job searching is like online dating in the workplace thread. As in my online dating presence is just awful and sad as a vienetta ice cream in the rain.
|>>|| No. 408107
It's only a year old. I've no idea what's in it though, I often rest my coffee on the information sticker so it's quite illegible now.
|>>|| No. 408108
a) you're supposed to remove those stickers on the palmrest
b) don't put hot liquids on your computer, it might offend a pakıstani.
|>>|| No. 408109
I'm not sure that's anything to do with hardware development, but that game development has reached somewhat of a plateau because of the huge number of manhours it takes to produce a triple A title of the required graphical detail these days. Probably also the dilution of the perception of new games being graphically intense due to the resurgence of the indie market. And maybe that developments are also post-processing focused so you can turn all the settings down to low and still run the game. Maybe I'm just talking out of my arse.
|>>|| No. 408112
For about a decade, high-games haven't really placed that much more demand on the CPU. It's the GPU that gets to do all the heavy lifting these days.
|>>|| No. 408125
Performance scalability is in large part a side-effect of cross-platform development for consoles. The Xbox One and PS4 both run AMD APUs, so they are essentially a low-end PC. If you're developing a game to run well on consoles, your game will almost inevitably run well on older PCs.
Developers have also benefited from the consolidation of game engines. Pretty much everyone uses the same handful of engines, so there have been huge economies of scale in terms of optimisation. If your team uses Crytek or Unreal Engine, you share in a huge collaborative effort to maximise performance. You don't have to reinvent the wheel, so you avoid all the common performance blunders.
Modern games will make full use of high-performance hardware, but they'll also run fairly well on older hardware if you turn off the graphical bells and whistles.
|>>|| No. 408126
I'm off to see Black Sabbath tonight but I haven't got out of bed yet and could honestly just stay here all day instead.
My girlfriend's arse is pressed against me and it's giving me a right stiffy.
|>>|| No. 408129
My housemate had his high school crush visiting town. I ended up fucking her.
|>>|| No. 408184
Baking bread again.
This time, I am trying more of a rye bread. It's going to be a roasted onion sour cream bread with about 50 percent each of rye and wheat flour. I'm currently roasting the onions. Takes a very long time, I've had finely chopped onions in a pan on the stove with a lid over it for about 30 minutes now, and they're still nowhere near done. You pretty much have to cook them first in order to remove the harshness and bitterness of raw onion, and then you proceed to actually rosting them by turning the heat up and stirring constantly until they are golden brown.
I'll keep you lot posted on the result later tonight.
|>>|| No. 408186
You remind me of one of my mates. I told him a while ago that I really enjoy cooking things like chicken vegetable stew. I told him it takes about one and a half hours to make with all the preparations, and that it's a good five to ten quid every time to get only the best fresh ingredients for it. So he said, "Why are you doing all that? They've got chicken vegetable soup at Tesco's for 99p a tin!"
|>>|| No. 408187
Lads, what's that one gay protest song called? The one with the guitar.
How much stew are you getting out of that? Because that does sound like a fairly hefty sum, depending on the portions.
Tinned soup is almost ubiquitously crap though, I might add.
|>>|| No. 408189
I usually end up making about enough for four large bowls of soup. I will have about two bowls and then freeze the rest for later. Even frozen and thawed homemade stew tends to taste better than any of the tinned crap.
Five to ten quid may seem much, but it all adds up... I use about ten different kinds of fresh vegetables (carrot, onion, shallot, root celeriac, parsnip, potato, red bell pepper, leek, courgette, tomato, etc), plus chicken breast, vegetable stock, red wine, white wine... and then chicken seasoning, garlic, and pepper... I don't think you can manage to buy all of those ingredients for less than £5. Not even close. Even if you've already got red and white wine in your fridge.
Also, again, it's the joy of cooking a fresh tasty meal all on your own. You will get none of that from tinned chicken soup at 99p.
|>>|| No. 408193
>Red and white? Does that really improve it?
I use a bit of red wine to accentuate the more "earthy" flavours of some of the vegetables. And the white wine, I mainly use to marinade the cut up bits of chicken breast together with chicken seasoning and herbs and garlic. I then usually let the chicken marinade for three or four hours prior to making the stew. And then I sautee it just briefly for a minute, so that the meat just about turns white on the outside. And then I remove the pot from the plate and just gently put the chicken bits in the soup. That way, the chicken is cooked to the point but still juicy inside when you serve the soup.
>A tenner seems a lot for four bowls of soup, but a fiver seems like a bargain, I'm torn
Like I said, cooking is fun for me. I personally get much more out of my £10 than just a hot meal.
|>>|| No. 408197
It's one of several slang words only I use, it means "bingo" and "everything's okay" interchangeably. I mean for people to infer from context, but usually they just stop speaking to me.
|>>|| No. 408199
Pepper in a stew? Nope.
The core things you need are onions, meat, carrots, swede, potato and shitloads of sagey dumplings.
|>>|| No. 408200
Just a very slight crack of pepper. Less than a pinch for three or four litres of stew. In that concentration, you will barely taste the spicyness of pepper at all, but it will increase blood flow to your tongue and palate and thus make you taste all the flavours more intensely.
|>>|| No. 408201
So there we are. Two loaves of rye and wheat sour cream onion bread.
I was expecting the crust on top to be a bit darker, but that could also be because I've got a gas oven and it only gives heat from the bottom.
The taste is spot on though. Really delicious. Distinct taste of rye, and a rich onion and sour cream flavour as well. Still warm, going to have some now with some Boursin cheese.
|>>|| No. 408204
Again, it's difficult to achieve a nice golden brown colour on top when your oven is bottom heat only. I've had this problem with other types of bread that I've tried. A friend who also likes to bake bread now and then has an electric oven, and his bread usually turns out much more intense in colour.
The inside of the bread is all done though. No complaints there.
I always start out with bread at 220 °C for ten minutes, then roughly 20 to 25 minutes at 180°C depending on the size and girth of a loaf, and then another five to ten minutes at 80°C to get the last bits of excess moisture out. This was suggested on a cooking show and it seems to work well.
|>>|| No. 408206
Thanks, now I've got to go to my YouTube history and remove that so they don't make the mistake of thinking I was actually interested.
|>>|| No. 408207
>Thanks, now I've got to go to my YouTube history and remove that so they don't make the mistake of thinking I was actually interested.
You should get outside more and find real friends. Seriously.
|>>|| No. 408214
Oi you. Please desist from posting these videos. He is a man with a good sense of comic delivery but a lack of real belly laughs and an annoying face and accent, also moanier than most acrobatinas.
|>>|| No. 408215
I've got a new boss at work starting this week. My old boss hass fucked off to another company.
I should have done the same some time ago. Our ship is sinking.
|>>|| No. 408216
Important life lesson: Don't dust off your CV. Keep it updated and ready to go at a moment's notice. You never know when you might need it. I've been through two redundancies, and both times they were sprung on short notice. If I need to get looking again on short notice, it's there ready.
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