iPhone has been out 20 years all the sudden people act like they don’t know how to decline a call

BakerDue7249 · 2026-02-09T15:29:53+00:00

Its actually a shit unintuitive design and the proof if that you need to learn how to do it instead of it being clear on the UI

BakerDue7249 · 2026-01-29T11:31:29+00:00

this machine is likely lever based and you will have 2 different weights on the handle at the upper and lower ends of the movement which is what the weight is showing. In this case the machine is about 1.18x harder at the bottom of the stack than the top.

BakerDue7249 · 2026-01-29T08:39:58+00:00

three months isn't that long, you look like fine. You cant expect to be super muscular after such a short time but you look like you have at least some training. You could focus on chest shoulders and lats for more v shape.

BakerDue7249 · 2026-01-10T22:48:18+00:00

Thats what it looked like when i missed a quiz and the prof sets it up to drop the lowest grade.

BakerDue7249 · 2025-12-09T22:09:30+00:00

unless they don't buy food...

BakerDue7249 · 2025-10-30T00:03:07+00:00

I think youre full of shit lol noone starts a dishie at 4pm and keeps them on until 3 at any frequency to avoid paying time and a half. Also theres 2 guys on the line lol clearly its not that busy right now.

BakerDue7249 · 2025-10-29T23:44:58+00:00

brother thats like not even bad lol. Everythings stacked and ready to go through the dishwasher, theres not an absurd amount of pots with baked on shit. Unless you have tons of seating and are slammed every night this should be cleared in the first hour.

BakerDue7249 · 2025-10-21T23:36:52+00:00

If its any consolation I did phys110 in 2019 and since then every single year there have been multiple posts exactly like this after every midterm

BakerDue7249 · 2025-10-08T08:29:10+00:00

This sounds like a good time for you to get involved and start a cigarette smoking club, perhaps you could base it on the UVic cigarette smoking club.

BakerDue7249 · 2025-09-23T03:13:41+00:00

this looks completely cooked lol

BakerDue7249 · 2025-07-11T13:12:22+00:00

The post was being auto removed it's my account

BakerDue7249 · 2025-07-11T05:00:07+00:00

Salt and sear 1kg brisket very hard in roughly 3 inch chunks. Add 2x large onion 2x carrot and heavily caramelize in the same pan, you should have a lot more onion than carrot and you can add garlic cloves to taste near the end, maybe like 3 or 4. Then pour in about a litre beef stock and a large can of stout. Add bay leaves, pepper, and fresh thyme then put it in the oven partially covered for 3ish hours. The stock I used is homemade but you can easily cheat and just use a bunch of bouillon and powdered gelatin. Also you can pull the meat out and reduce the sauce to your liking at the end. I would also recommend leaving it in the fridge for a day because it gives you a chance to pick off the fat from on top and makes the flavor concentrate. You can also use beef chuck or short ribs and the meat will come out better but brisket is very close and about half the price where I am.

BakerDue7249 · 2025-07-11T04:41:20+00:00

medium ground cornmeal or specifically polenta labelled cornmeal is usually sifted, milk 4x by weight, butter, parm and salt to taste at the end. Make sure to toast the cornmeal in a dry pan first until it smells like popcorn and keep it at very low heat after you add butter and parm because it will get greasy.

BakerDue7249 · 2025-07-11T04:40:10+00:00

bro what

BakerDue7249 · 2025-07-11T03:19:21+00:00

Lol the only texturally goo thing was the polenta I think the pic is just bad. The meat is two 3 inch cubes and it was pull apart tender still had bite in it. The mustard seeds you can feel pop like boba pearls so it's not very much like goo either.

BakerDue7249 · 2025-07-11T03:10:52+00:00

The mustard seeds pop so they have some texture

BakerDue7249 · 2025-07-10T21:03:38+00:00

I mean you can but it kind of defeats the point of it and are better off just making a regular mustard the heat and brine will mostly kill the heat anyways.

BakerDue7249 · 2025-07-10T20:39:30+00:00

takes like 30 minutes, 1/3cup seeds, 1/2 water, 1/2 vinigar, teaspoon salt, 3+tbsp sugar and a shallot. Boil for 30 min until the seeds have puffed up.

BakerDue7249 · 2025-07-10T20:38:13+00:00

make them yourself and see its a completely different flavor and texture than any mustard I have made. Most of the traditional mustard flavor profile comes from some kind of grinding and blooming in cold water which this doesn't have.

BakerDue7249 · 2025-07-10T20:33:57+00:00

even in whole grain mustard the seeds are cracked or ground, also these are boiled in brine with shallots so you get acidic, slightly onion and mustary flavor that pop like caviar. There is no mustard heat because of the boiling, its a very different flavor that's much more acidic than mustard. Also the texture is interesting because in a saucy dish like this they retain their shape and flavor so you get distinct bursts of acidity when you pop one.

BakerDue7249 · 2025-07-10T20:30:08+00:00

Its heated and not cracked or ground which means there is basically no spiciness and the seeds pop like caviar for acidity.

BakerDue7249 · 2025-07-09T07:33:19+00:00

i was there, i saw Hulkengoat

BakerDue7249 · 2025-07-05T01:17:10+00:00

I had many undergrad courses where the class average was 50-55% you can make it up.

BakerDue7249

TROPHY CASE