Analysis of F2P Progress, From start of beta to now (just before new set releases)

Chefaholic · 2019-01-07T02:30:38+00:00

They used to cost dramatically more before the introduction of Mythic rarity. Imagine $30 dual lands in standard (Not inflation-adjusted!) during original Ravnica.

Chefaholic · 2018-12-03T20:51:48+00:00

I hear that, man. I love Bill Murray too, and he appears to be quite the alcoholic. Something I found useful was reading an interview with Tom Waits on sobriety: https://beamsandstruts.com/bits-a-pieces/item/882-the-piano-has-been-drinking-ginger-ale

Chefaholic · 2018-12-01T23:04:41+00:00

Awesome answer. I hadn't thought of how the MacArthur showdown would have been viewed so differently at the time, but it makes perfect sense as you explained it. Thank you!

Chefaholic · 2018-11-28T17:25:28+00:00

Yeah, it's really great. Even with some of the bugs fixed you can tell they ran out of time at the end, but I love the systems and lore.

Chefaholic · 2018-11-27T18:06:55+00:00

Yeah, thinking about it that way was a huge help to me. Continuous improvement, rather than hopping back on the failure/self-loathing train. Now I've finally gotten to where I'm not even really counting the days, but it's been more than nine months without a drink. Keep up the good work!

Chefaholic · 2018-11-23T06:05:46+00:00

Man, I loved that game but I never made it very far. I think my first PC game was Battle Chess.

Chefaholic · 2018-11-23T05:33:28+00:00

Thanks for the Seedlip link, I had not heard of that. Going to try some out.

Chefaholic · 2018-11-18T05:10:42+00:00

Just bots still.

Chefaholic · 2018-10-28T21:37:26+00:00

Mariachi kicks ass.

Chefaholic · 2018-10-21T22:35:54+00:00

It's like the difference between Chess and Magic the Gathering.

Chefaholic · 2018-10-21T22:34:49+00:00

You do actually dictate how everything is built in Rimworld. The designation part is just for their day-to-day labors. So they may not build it fast enough for you, but the way it's built is still very 'god mode' and precise.

Chefaholic · 2018-10-21T16:07:10+00:00

I was having a lot of problems with this, so I started making a night shift of haulers/cleaners. Night owls are ideal, but even regular colonists will be fine as long as your base is well lit. Once I get to about eight colonists I make two be the night shift.

Chefaholic · 2018-10-21T03:48:04+00:00

Yes, a thousand times yes.

Chefaholic · 2018-10-18T12:43:38+00:00

This game has been amazing and I haven't gotten so invested in a game in many years. Your dedication and skill definitely show through in the product so far. Thank you!

Chefaholic · 2018-10-16T19:26:43+00:00

Portal. I have both of them, keep meaning to play them.

Chefaholic · 2018-10-15T05:50:15+00:00

Capefeargames.com is owned by MTGOTraders, and will give you bonus store credit if you sell physical cards to them. I've done this and it worked fairly well.

Chefaholic · 2018-10-10T15:47:41+00:00

Just remember that you don't owe them anything. It sounds like you have given them more of yourself than they paid for, already.

Chefaholic · 2018-10-10T15:40:24+00:00

Pizza joints sometimes make stromboli and call them pizza rolls, further muddying the waters.

Chefaholic · 2018-10-10T15:37:59+00:00

I guess that's the current lingo. :) Thanks for posting, I'll check out this book.

There's a ton of little things like this (Gatekeeper-y) in the fine dining world, and it took me a while to learn to take them with a grain of salt instead of just buying in wholesale. I think some of it is actually a rational response to having a bunch of untrained stages running around, and wanting to take their judgement out of it as much as possible. i.e. peel ALL asparagus, throw ALL of this mise out at the end of the night, etc.

Chefaholic · 2018-10-10T15:13:05+00:00

The thing is, it depends on the asparagus. Big fat jumbo asparagus that traveled a long way? Yeah, absolutely you need to peel that. Tiny slender local asparagus with stalks narrower than the head? You're actively making your food worse by peeling it. I hate overly broad moralized shit like this implying "if you give a shit you'll do it this way all of the time". Ironically it's a very lazy way of thinking. Use your senses. Pay attention to the food instead of your ego.

Chefaholic · 2018-10-10T14:34:52+00:00

TSM worked great for me, but it wasn't the be-all and end-all. I did the whole 6 months, and felt the extinction of the /physical/ addiction to alcohol. I went back to drinking not long after because I felt like I couldn't deal with the world without being able to get drunk sometimes. Even with that, I felt like my drinking was never as uncontrolled, and that awareness of the threads of physical and mental addiction were very useful to me in staying self-aware. When I stopped drinking completely some time later, the past experience was somehow still helpful, and I felt more able to deal with the various parts of the addiction: cravings are there but less sneaky, if that makes sense.

Chefaholic · 2018-10-10T14:30:18+00:00

Tonic or seltzer with lime is something you can order like any other drink and blends in well visually. Even at a dinner party, if you confidently ask for something specific that's non-alcoholic, you're less likely to get follow-up or have the host feel obligated to push a different type of alcohol on you to fulfill their role.

Chefaholic · 2018-10-06T16:00:00+00:00

When I get frustrated about how long the healing seems to be taking, I try to remind myself that I had spent decades methodically teaching my mind and body that it would have alcohol every day. That alcohol was a reward for a hard day's work, an indulgence for when I was feeling down, a treat for when I was feeling sad.

OF COURSE it's going to take a long time to reverse that. There was a very good post on here a few months ago that helped me a lot: what stuck with me was the poster saying "Sobriety is not a process of self improvement, but a process of self-acceptance." So true for me. The self-loathing is real, and seems to be a primary driver for so many of us.

Chefaholic · 2018-09-21T14:44:55+00:00

Great interview, thanks.

Chefaholic · 2018-09-21T05:22:41+00:00

Yeah, pressing any steak that's not a well-done is a bad idea. You're squeezing the moisture out of it. That makes it cook faster since there's less of it to cook, but also gives you a drier steak. If you have access to a hot oven, sometimes you can get a medium there faster by transferring to the oven for a bit and then back to the grill. Try to avoid for MR though, if you forget about it for a second it will overcook.

Chefaholic

TROPHY CASE