Pineapple Express: Someone Is Wrong on the Internet?

[Thomas Shey]

Sometimes you just have to pull out the draw tools and take the old Chessex battle map approach with your digital battlemap. One downside of going deep into using a VTT, that my personal expectations have raised to the point that I make more work for myself. But putting together a battlemap is still artistic enough to be fun for me. But when I find myself spending hours troubleshooting modules and diving into code to get automations to work, I have to remind myself that this is getting to close to what I do for work and there is probably a better use of my time out of the office.

Yeah, I probably should have just pulled up Fractal Mapper and had done with it. But like you say, I've gotten used to better looking battlemaps than I can produce.

(Fortunately, the worst I do in terms of automation is some macros, and 95% of those are either already done, or done other than changing one number).

 

[Thomas Shey]

Tangent. I love Chinese and Taiwanese cuisine and have spent a lot of time in both countries. But I never could get used to their "chop the hell out of it" approach to preparing chicken . Yeah, I've heard the arguments that the meat around the bones is better and that some cultures enjoy the mouth feel and process of eating around and spitting out bones and bone fragments. It has always and continues to annoy me. Probably because I didn't grow up with it. Don't even get me started with how crab and lobster is often prepared. Amazing taste, annoying as hell to eat.

The only meat on the bone I ever liked was spare ribs (and to a limited degree pork chops) and I lost my taste for those decades ago now.

 

[Thomas Shey]

I game online pretty much exclusively these days but just do theater of the mind

I'm incapable of describing things well enough and consistently enough to be doing my players any favors trying that. Probably related to my moderate aphantasia.

 

[Thomas Shey]

Nah, seeing certain usernames and just scrolling past is far more satisfying.

I don't do that often either way, but I will admit I've got one person on ignore (concluded they were disingenuous in their arguments about half the time and who needs that) and one person I just skim over (because he's both long-winded and, I think, an extremely long time troll.)

 

[Dannyalcatraz]

Tangent. I love Chinese and Taiwanese cuisine and have spent a lot of time in both countries. But I never could get used to their "chop the hell out of it" approach to preparing chicken . Yeah, I've heard the arguments that the meat around the bones is better and that some cultures enjoy the mouth feel and process of eating around and spitting out bones and bone fragments. It has always and continues to annoy me. Probably because I didn't grow up with it. Don't even get me started with how crab and lobster is often prepared. Amazing taste, annoying as hell to eat.

The only meat on the bone I ever liked was spare ribs (and to a limited degree pork chops) and I lost my taste for those decades ago now.

Bones & shell have their purposes in cooking certain dishes. They add flavor and can change food textures. I don’t always care for the way Asian cooks break down critters, though.

But regardless of how they’re done, they can be a pain to deal with when eating. I pretty much only eat pork ribs at home, for instance.

 

[Hussar]

Hey, at least you guys have a choice. Here, in Japan, you can't buy anything other than fish with bones. Even going to the butcher, it's nearly impossible to get anything with a bone. Whole chicken? Not a chance. Pork chops? Nope. Not going to happen. It would be nice to have the choice.

Never minding that if you want to make your own soups, you're pretty much SOL unless you like nothing but fish stock.

 

[Dannyalcatraz]

Hey, at least you guys have a choice. Here, in Japan, you can't buy anything other than fish with bones. Even going to the butcher, it's nearly impossible to get anything with a bone. Whole chicken? Not a chance. Pork chops? Nope. Not going to happen. It would be nice to have the choice.

Never minding that if you want to make your own soups, you're pretty much SOL unless you like nothing but fish stock.

Actually, it’s trending that way here in the USA. Some of the bone-in cuts I used to buy have been absent from grocery store shelves for at least a decade- it’s cheaper to ship meats without the bones, and because it’s been processed, they can charge more. IOW, a higher profitability per pound for those cuts.

Which also means that if I’m REALLY looking for bony cuts for certain dishes, I have to find alternative cuts. For instance, I used to use “7 steak”- a cheap, bony cut- for certain stews. Now I’m using chuck roasts or even oxtails (emwhich isn’t cheap at all).

 

[payn]

Hey, at least you guys have a choice. Here, in Japan, you can't buy anything other than fish with bones. Even going to the butcher, it's nearly impossible to get anything with a bone. Whole chicken? Not a chance. Pork chops? Nope. Not going to happen. It would be nice to have the choice.

Never minding that if you want to make your own soups, you're pretty much SOL unless you like nothing but fish stock.

Actually, it’s trending that way here in the USA. Some of the bone-in cuts I used to buy have been absent from grocery store shelves for at least a decade- it’s cheaper to ship meats without the bones, and because it’s been processed, they can charge more. IOW, a higher profitability per pound for those cuts.

Which also means that if I’m REALLY looking for bony cuts for certain dishes, I have to find alternative cuts. For instance, I used to use “7 steak”- a cheap, bony cut- for certain stews. Now I’m using chuck roasts or even oxtails (emwhich isn’t cheap at all).

I love .me some pork chops and cry every time I see one sold without the bone.

 

[RealAlHazred]

I make an absolutely fantastic soup with activated almonds and charcoal salt, but you have to have a properly refined palate to really appreciate it.

 

[Bedrockgames]

Actually, it’s trending that way here in the USA. Some of the bone-in cuts I used to buy have been absent from grocery store shelves for at least a decade- it’s cheaper to ship meats without the bones, and because it’s been processed, they can charge more. IOW, a higher profitability per pound for those cuts.

Which also means that if I’m REALLY looking for bony cuts for certain dishes, I have to find alternative cuts. For instance, I used to use “7 steak”- a cheap, bony cut- for certain stews. Now I’m using chuck roasts or even oxtails (emwhich isn’t cheap at all).

You need bone in the meat to make a proper red sauce