Rank #970 on CommentsLevel 334 Comments: Practically Famous
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|Date Signed Up:||10/27/2009|
|FunnyJunk Career Stats|
|Highest Content Rank:||#1557|
|Highest Comment Rank:||#270|
|Content Thumbs:||3616 total, 4708 , 1092|
|Comment Thumbs:||36672 total, 38988 , 2316|
|Content Level Progress:|| 16% (16/100) |
Level 136 Content: Respected Member Of Famiry → Level 137 Content: Respected Member Of Famiry
|Comment Level Progress:|| 31.9% (319/1000) |
Level 334 Comments: Practically Famous → Level 335 Comments: Practically Famous
|Times Content Favorited:||205 times|
|Total Comments Made:||4711|
|Favorite Tags:||the (5) | admin (4) | game (4) | You (4) | Just (3) | Lost (2) | roll (2) | this (2) | uber (2)|
latest user's comments
|#45 - ... no? That's why I posted and incredibly overused image. But… [+] (1 new reply)||09/11/2015 on Fact Comp||+1|
|#82 - .hack// was the first show that I ever watched. Not just…||09/10/2015 on Found this part.2||-1|
|#36 - You missed one, OP [+] (3 new replies)||09/10/2015 on Fact Comp||+9|
|#63 - >Mentions Log Horizon >Doesn't mention .hack// … [+] (8 new replies)||09/10/2015 on Found this part.2||+3|
#185 - ketchupshinobi (09/11/2015) [-]
I love both but they each have their issues.
Log Horizon lacks a sense of weight in its dangers and direction in its plot. The beginning is especially slow.
.Hack//Sign has worse pacing issues and a main character who actively tries to avoid advancing the story.
#79 - anon (09/10/2015) [-]
tbh both are terrible
just in their own way
well LogH S1 was fine
but none of the .hack//s where good
|#48 - Except it's not at all. It's not just applying heat to food, i…||09/10/2015 on Poached eggs||0|
|#44 - That was exactly my point though. That poaching vs soft boilin…||09/10/2015 on Poached eggs||0|
|#19 - That's not even close though, that's two different cooking met… [+] (13 new replies)||09/10/2015 on Poached eggs||-1|
#29 - cuntism (09/10/2015) [-]
You're defining what differentiates one cooking method from another by the thing it was cooked in (frying pan vs oven) however poaching vs shell boiled can be looked at the same if you think about it, the shell can be counted as the cooking apparatus because it is the shell which makes it that way.
Meh it's all semantics, and probably the dumbest convo ever on FJ
#48 - ColeTheUber (09/10/2015) [-]
Except it's not at all. It's not just applying heat to food, it's how you apply heat to food. Frying relies on heating the food right on the heat source, grilling suspends the food above the heat source, and poaching boils it in water.
And how is that "by my logic"? I distinctly said that grilling and pan-frying are two separate cooking methods. It's your misguided logic which says that all cooking is the same.
Furthermore, my example with the steak is pretty spot on. See travishein's reply for how the holes work. The only difference between what's in the video and a soft boiled egg is that one is in a shell and the other is in a plastic bag, while the only difference between the steaks from my example is that one uses a tenderizing liquid and the other pokes holes to break down proteins.
#24 - travishein (09/10/2015) [-]
That is incorrect sir. I worked for a steak house where we cut our steaks by hand. We used to jaccard our steaks (look up jaccarders if you don't know) to perforate the outer portion of the steak and break up the proteins. This was done with sirloin and strip to make the meat tender. Once the proteins begin to cook, they draw their moisture in. The proteins break down during cooking, but as long as you let it rest prior to cutting...it will still be very juicy. Whereas a sirloin that hasn't been tenderized can be very tough. Peace.
#204 - travishein (09/11/2015) [-]
I'm a New York strip guy. New York is the cut between the sirloin and the ribeye. You get some of the marbling as the loin moves towards the ribeye end, but the strong, beefy flavor you'll find in a sirloin. Dense muscle (like sirloin) has a tendency to be a tougher cut. It's not "low quality" meat, it's just a part of dealing with proteins. The truth is, any butcher, meat cutter, etc. that knows his way around all cuts of beef probably jaccard the meat and you don't even know it. We aren't talking about thick gauge needles. These are tiny blades that simply separate the proteins slightly, making it slightly tender and decreasing cooking times. If you eat nothing but tenderloin, ribeye and other marbled cuts you probably don't eat meat that has been jaccarded so there's that chance.
#209 - cuntism (09/11/2015) [-]
I personally only eat sirloin, but then I only eat Wagyu (the breed that Kobe is from, but raised in the UK, not *quite* as nice but damn close and like 1/10th of the price).
I don't mind a ribeye now and then but because I have my steak blue, it's not nice. If I've no choice but a ribeye then I'll have it rare.
In the UK if I seen a butcher pre-tenderize the meat I'd legit have him fired. If a meat can't stand on it's own quality then it shouldn't be sold. The jaccard is dangerous too in a sense because all that surface bacteria, all that fecal matter that is flash fried and killed that can't get in past the surface now has a way into the meat to breed. That means you can't age a cut now too if it was pre-jaccard'ed or whatever the term is.
This is one of those convos where we just stop here, shake hands, and say we have a difference of situations and opinions, and no good can come of continuing it
|#26 - You're right, that does sound stupid. Thanks for filling me in…||09/10/2015 on When showing off artifact...||0|
|#23 - I don't play WoW, can someone explain? [+] (14 new replies)||09/10/2015 on When showing off artifact...||+13|
#24 - avarius (09/10/2015) [-]
I really dislike the whole concept. Reasons should be rather obvious.
#189 - thevoodoofrog (09/11/2015) [-]
Its not a skin. Its the actual weapon, that levels up its power as you advance through the content.
You can change the skin of that weapon to 5-6 others, and each of those have 4 different colour sets. You can also change the appearance of the weapon to any other one you can use, with transmog.
#144 - grimsho (09/11/2015) [-]
The idea of having one weapon and upgrading/customizing it instead of replacing it with random drops is great.
Making those weapons prominent lore items and giving them to LITERALLY EVERYBODY for no effort is not great.
It also completely removes the achievement of finding legendary weapons, so in both terms of Lore and Gameplay weapons are very devalued, I think making Artifacts major lore items like Frostmourne and Ashbringer was a mistake.
#48 - darthblam (09/10/2015) [-]
I think it's cool, honestly.
And it's not just a cool looking thing with skins, it's a whole new talent tree for your specific class spec. Think of it as the legendary cloak at the end of MoP. But instead of working up to getting it towards you end, you get this thing early on and level it up to something awesome.
Even though I'm not getting a famous lore weapon on my main, I look forward to this.
This shit isn't even finalized yet, everyone's just jumping on the same old bandwagon of "I DON'T LIKE CHANGE!" that's shown up with every expansion.
#66 - anon (09/10/2015) [-]
> Legendary takes an entire guild of 40 people to achieve and months of hard work
> People whine
> Legendary takes 25 people
> People whine
> Everyone will legendary if they do a quest chain
> People whine
>Everyone gets a legendary and no other choice
#29 - avarius (09/10/2015) [-]
Thank you for the clarification. I only watched that reveal trailer from Gamescom and haven't bothered with WoW since I quit in March.
I just looked up the (rather incomplete) article about Artifacts on WoWWiki. Seems like you also get to unlock several skins for each of the weapons, which I have to admit is kinda neat again, but ultimately it still means that everyone will run around with the same, LEGENDARY i dare to repeat, weapons.
|#9 - Jo Ann mentioned. Swell with fabric and coupons. … [+] (1 new reply)||09/08/2015 on Sounds like a fun guy||+13|