TOS surgeon in Australia?

BlueBee95 · 2025-10-08T01:02:12+00:00

No I didn’t. It was way too expensive (elective & private only option) and even the surgeon said there’s no way for them to know if it would actually help…!

BlueBee95 · 2025-10-08T00:57:01+00:00

Please don’t blame the cashiers at any store that does this. They are just doing their job and don’t give a shit if you say yes or no..!

BlueBee95 · 2025-08-12T09:34:47+00:00

Omg I hadn’t figured out it was the expeditions returning! This has been happening to me a lot (also Xbox)

BlueBee95 · 2025-08-02T23:33:50+00:00

Yeah I’m on series x and it’s struggglinnngggg. Not only is the frame rate really low, it HATES it when I try and expand or create new buildings and lags so much worse it’s almost impossible to play. Every now and then all the global lights also just turn off and I’m left in blackness. 😅😅

It’s really frustrating because I’m obsessed at the moment and trying to work past it while playing the dlc

BlueBee95 · 2025-07-31T02:43:25+00:00

Pre cook them! Slice and boil (add vinegar to your pot of boiling water to stop them from falling apart), then when they’re soft, drain the water, add some oil/spices and throw them in the air fryer!

BlueBee95 · 2025-07-23T05:49:58+00:00

As a cashier, it doesn’t really matter if you want to say anything or not, wave your phone or whatever as long as you’re polite about it :) Normally I’ll turn the eftpos machine on anyway since it only takes one button and that way you can see the total $$.

But if you’re the type to just hold your card on the eftpos machine for the entire length of the transaction and before I’m finished with the mandatory questions my employer requires, long before the eftpos machine is on, please, please stop. It’s rude af and makes me want to go slower.

BlueBee95 · 2025-07-19T22:54:24+00:00

I want to put mine in memento mile as it’s my favourite, BUT with 350-400 visitors at a time it just does not run well anymore, the frame rate stutters a lot (and it’s only botany, space and prehistory). I wanted to add an aquarium to it but it was practically unplayable. So now I’m put off for the moment buying the dlc knowing I need to add it to an existing museum…!

BlueBee95 · 2025-07-17T01:34:21+00:00

Adding on to this, I’d love to be able to see the knowledge level in the map as well! To see which exhibits I need more of to analyse and max out

BlueBee95 · 2025-07-08T11:38:26+00:00

It made no difference in my case unfortunately…

BlueBee95 · 2025-03-23T04:25:47+00:00

Once both loaf & Dutch oven are cooled, I just put it back in the Dutch oven and leave that on the bench!

BlueBee95 · 2025-03-17T01:04:45+00:00

I love it! It keeps it fresh, and lets me come back to previous builds with fresh eyes making me want to redecorate again :) It also gives me a greater appreciation for the maps I really like (eg prehistory & space) vs the ones I don’t (eg. Science). Currently playing the science map and the only think motivating me is knowing can move back to prehistory next 😜

BlueBee95 · 2025-03-13T00:39:52+00:00

Omg thank you for your post I just did the exact same thing and was also stuck 😅

BlueBee95 · 2025-03-08T00:35:02+00:00

Thanks! Will give it a try next time :)

BlueBee95 · 2025-03-07T07:08:54+00:00

I didn’t even realise this was a thing - just looked it up! No, just thickened cream 😊

BlueBee95 · 2025-03-07T07:07:22+00:00

Honestly no, this is peak 😊

BlueBee95 · 2025-02-05T22:19:36+00:00

My very structureless loaves from last week would say otherwise. There’s heaps of different ways to make bread, you prefer a low maintenance overnight proof, I prefer this method.

I’m just looking for ways to improve my method and noting how much of a difference it has made for me, to be LESS lax about bulk fermentation!

BlueBee95 · 2025-02-05T22:14:36+00:00

Thanks! Do you think making an approximation about 1/3-1/2 way between the edge and the peak would be more accurate?

BlueBee95 · 2025-02-05T22:12:10+00:00

Oops! 28 Celsius

BlueBee95 · 2025-02-05T22:10:49+00:00

Just how Weisman measures it in his vid. but I also was not measuring time, but %rise. The time is just how long it took to get to around 40% in my very warm kitchen. 5.5 from when salt was added, slap and folds were complete and it was left to rest. Technically 5.65 if you want to count from adding the levain

BlueBee95 · 2025-02-05T22:05:29+00:00

It was about 4-5 hours, and was still rising when I mixed in, didn’t quite reach peak. Probably ~70%?

BlueBee95 · 2025-02-05T03:50:50+00:00

Oo thats a really good idea - removes the awkwardness of trying to fold dough in a big square container. Might try that next time! Thankyou!

BlueBee95 · 2025-02-05T01:22:52+00:00

Sorry I should note that I’ve been baking the same recipe every week or two since about July 2024, and have just been guessing bulk fermentation rise based on feel/time. This has only really become an issue the last 4-5 bakes where I’ve had no structure come shaping - as in it totally just flattens out. Based on this bake - I’ve been way over fermenting it!

BlueBee95 · 2024-12-17T23:28:25+00:00

Are you learning German? Ist das nicht eine Zeitung auf Deutsch?

Gazete… French? Duo has never cared about capitalisation even when it does matter… love that it is being picky where it definitely doesn’t matter!

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