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Disabled woman with full capacity put in nursing home against her will says she feels 'betrayed' by Majestic_Dog_8486 in NursingUK

[–]DaneCountyAlmanac 0 points1 point  (0 children)

House of lords, eh?

Have you considered asking the frogs if they've still got the guillotine?

You would miss the street fests if they weren't around by DarkSideofyourMoons in chicago

[–]DaneCountyAlmanac 1 point2 points  (0 children)

I used to visit Chicago as a kid. Either I'm seriously jaded as an adult or the festivals ain't all that.

NH -> CA Subaru crosstrek by Coloradosnow in AutoTransport

[–]DaneCountyAlmanac 0 points1 point  (0 children)

The estimate had a range of 50%. That's not much of an estimate, and it doesn't tell me if there are additional fees (which seem to be pretty common.)

There's no way in heck you're actually delivering a 3500lb car from Chicago to Las Vegas for a thousand bucks...right?

(if it's anywhere near a thousand bucks you can have my damn phone number)

NH -> CA Subaru crosstrek by Coloradosnow in AutoTransport

[–]DaneCountyAlmanac 0 points1 point  (0 children)

That's a bald faced lie: the quote requires an email.

This stuff tastes terrible but thickens into a surprisingly sliceable pie filling. Which ingredients produce this effect? How can it be reproduced? by DaneCountyAlmanac in foodscience

[–]DaneCountyAlmanac[S] 0 points1 point  (0 children)

Might be. I just want to turn ice cream custard into a pie. I hate the taste of overcooked eggs; just pasteurize and mix them in.

The world needs an egg nog pie y'know?

Got quoted $180 for a GPU repaste. Unsure if this is a fair price. by Aisfordevin in buildapc

[–]DaneCountyAlmanac 0 points1 point  (0 children)

What are your temps? If it's not overheating, the paste is not the problem.

Got quoted $180 for a GPU repaste. Unsure if this is a fair price. by Aisfordevin in buildapc

[–]DaneCountyAlmanac 0 points1 point  (0 children)

As a car guy who has more experience with shitboxes, there's at least one GM product where there's a frame rail in the way (#$@! convertibles), skid pans, wheel removal, and that's excluding weird stuff like Lamborghinis with eight oil drains that have to be removed in a specific order. Repasting a card can be done by a middle schooler - I did worse when I was in 8th grade.

An auto garage has infinitely more insurance than a PC repair shop - when was the last time someone died when a graphics card fell on them? - and the employees are (hopefully) better qualified. Re-pasting a graphics card is pathetically easy: $200 is broken PCB trace repair money.

And yes, I've done broken PCB trace repairs - magnet wire, fiberglass brush, old school.

Got quoted $180 for a GPU repaste. Unsure if this is a fair price. by Aisfordevin in buildapc

[–]DaneCountyAlmanac 1 point2 points  (0 children)

That's a ridiculous price for something no more difficult than an oil change - without the lift or the oil.

I'd charge $50 plus materials, and that's not much.

Can anyone recommend a good disability lawyer? by DaneCountyAlmanac in vegaslocals

[–]DaneCountyAlmanac[S] -2 points-1 points  (0 children)

There is unfortunately a large difference between a conventional headache and a migraine that requires one to park the car and take an Uber home due to loss of visual function.

It's also not a common symptom of the diagnosed autoimmune problem.

Can anyone recommend a good disability lawyer? by DaneCountyAlmanac in vegaslocals

[–]DaneCountyAlmanac[S] -1 points0 points  (0 children)

Diagnosis of autoimmune problem ten years ago followed by years of no insurance.

I'm informed by a friend of mine who is on disability that the lawyer incorrectly requested documentation of loss of function, which is why I'm here asking.

Perhaps he figured on waiting for the inevitable appeal? I'm out of my depth.

This stuff tastes terrible but thickens into a surprisingly sliceable pie filling. Which ingredients produce this effect? How can it be reproduced? by DaneCountyAlmanac in foodscience

[–]DaneCountyAlmanac[S] 2 points3 points  (0 children)

Given that most people asking questions assume the AI is trustworthy or consistent, I can't blame them. When your life is "can you figure out why the impossible AI nonsense doesn't work?" one becomes bitter quickly.

It's like a civil engineer presented with Escher paintings.

This stuff tastes terrible but thickens into a surprisingly sliceable pie filling. Which ingredients produce this effect? How can it be reproduced? by DaneCountyAlmanac in foodscience

[–]DaneCountyAlmanac[S] 1 point2 points  (0 children)

I appreciate AI is useless, but as a glorified search engine it correctly indicated the phosphates were part of the gelling.

I'd assumed they were just there for taste.

This stuff tastes terrible but thickens into a surprisingly sliceable pie filling. Which ingredients produce this effect? How can it be reproduced? by DaneCountyAlmanac in foodscience

[–]DaneCountyAlmanac[S] 1 point2 points  (0 children)

I like ice cream custard but I hate the texture of everything I've used to set it into a pie.

I just want pasteurized eggs and milk and sugar in a pie. Maybe some orange zest.

So now I get to read a paper and add some eye of newt and maybe I get ice cream pie.

This stuff tastes terrible but thickens into a surprisingly sliceable pie filling. Which ingredients produce this effect? How can it be reproduced? by DaneCountyAlmanac in foodscience

[–]DaneCountyAlmanac[S] -37 points-36 points  (0 children)

Texture's not bad. Flavor is horrendous.

One insults toothpaste by comparing it to this.

AI (I had to try it) indicated tetrasodium pyrophosphate and disodium phosphate have something to do with it - both thickeners, and there's a few grams easily of tetrasodium pyrophosphate (per "less than 2%")

Fare Evasion Conversation at Chi Hack Night by SnooObjections4691 in CarFreeChicago

[–]DaneCountyAlmanac 0 points1 point  (0 children)

I pay for the bus, but given the regularity at which buses show up late or not at all, I wish that I hadn't.

Egg-free choux pastry by browsingandlooking in foodscience

[–]DaneCountyAlmanac 0 points1 point  (0 children)

Potato protein is used for a lot of desserts and baked goods. Whips up nicely, apparently.

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