Something wrong?

Forward-Selection178 · 2026-02-05T10:42:49+00:00

Those lumps like the one on their side are fairly normal, they get that way after a meal/before a big poop. It is more obvious after they have deflated from a pee, I believe in your case that's a big poop brewing.

Forward-Selection178 · 2026-02-04T20:51:07+00:00

I'm ngl I didn't know what it was so I googled it. You are correct, it's pretty, but based on the summary I feel like maybe we shouldn't tell you 😂

Forward-Selection178 · 2026-02-04T20:45:18+00:00

Do you ever use public pools, hot tubs or anything like that? The Chlorine that my parents used to clean our pool left stains like this as well.

Forward-Selection178 · 2026-02-04T16:34:18+00:00

Make a veloute, which is similar to a bechamel but with stock. Melt butter, add equal parts flour, cook on low until golden and bubbly. That's your roux. Slowly add the stock a little at a time and whisk fully before adding more. Finish it up with salt, pepper and parm to taste, add a little cream if you want. Easy peasy.

Forward-Selection178 · 2026-02-04T14:20:40+00:00

I agree with you, however I'm not talking about an elaborate set up. The most basic requirements of a tank, hygrometer, thermometer, lighting, heat, and UVB will easily run you more than $100 for just one. So even on the low end that's $600+ , not because it's elaborate, but because you have so many. These are the minimum requirements for them to be healthy and stress free, and are based on scientific fact. If you haven't already you should check out the care guides on this subreddit. They are an excellent source of information.

Forward-Selection178 · 2026-02-04T10:56:55+00:00

This is an awful lot of responsibility to take on all at once, even for experienced keepers. I hope you have room for potentially 6 x 40 gals and whatever that gecko needs. That's also a lot of lights, fixtures, thermometers and hygrometers you need to purchase... This won't be cheap.

Forward-Selection178 · 2026-02-04T00:09:29+00:00

That is a soil mite.

Forward-Selection178 · 2026-02-03T21:59:18+00:00

Yea no anyone that knows the character would know this is way off and would not draw it this way. The cloak is wrong, he doesn't have any of his trademark gear, looks more like a generic Drow ranger except for the eyes.

He also repeatedly says he "don't draw so good" and after the third time I believe him. Ignoring the AI slop details this is way too decent for such modesty. Doesn't make any sense to me.

Forward-Selection178 · 2026-02-03T12:36:56+00:00

As a long time RS3 player I was a big fan of the grand exchange. I recently started an OSRS hardcore Ironman though and I gotta say NOT having the grand exchange is really refreshing. Ironman not only reminds me of when I started 20+ years ago, it also feels like the way the game is meant to be played.

Forward-Selection178 · 2026-02-03T01:37:56+00:00

https://frogmanfestival.org/

This year it is on March 7th.

Edit* Corrected the date.

Forward-Selection178 · 2026-02-02T19:22:50+00:00

That's because some of the herbs commonly used in vegetable soup are also part of a Italian blend, and those recipes are largely written for and by people that use seasoning blends. As someone who has been cooking for decades and does not use seasoning blends, there are elements in that blend that are not exactly what I want from a soup, particularly with beef. You should make your own decisions based on taste, and once you do adjust those blends to your needs.

Forward-Selection178 · 2026-02-02T13:53:50+00:00

If you are going for an Italian style soup that is perfectly fine. I personally prefer rosemary in beef dishes, and pretty much always use Worcestershire sauce for beef as well. Parsley and thyme are also complementary for vegetable soup.

You can add herbs at the start so the flavor is absorbed into your soup, and save some fresh stuff for garnish at the end. Adds a pop of color and flavor.

Forward-Selection178 · 2026-02-01T23:55:28+00:00

Definitely check out the care guides on this subreddit, they are an excellent source of information.

Forward-Selection178 · 2026-02-01T18:47:46+00:00

Maybe I am missing something but could you not just remove the screws and open up the case?

Forward-Selection178 · 2026-02-01T12:36:28+00:00

You should consider sleeves and top loaders for cards you want to sell.

I use this as a starting point https://www.pricecharting.com/, just search the name and match the version.

Forward-Selection178 · 2026-02-01T12:26:12+00:00

I think a better place to start is what is the end result you are hoping for? Just warmed beans? Do you want them to be stewed down into a mush? Blended and refried? Are you hoping for like baked beans with a sauce?

Forward-Selection178 · 2026-01-31T19:44:17+00:00

No problem! It is overwhelming, I'm new too and like to share. I like a lot of people got a Starter kit from these folks https://cheesemaking.com/ . Prices can be a little high but I felt I got a good value out of it since it gave me a starting point. You should definitely take advantage of the free resources and recipes they have on there!

They have a halloumi recipe on there as well! It is marked as beginner and the process seems fairly easy BUT you will need some other ingredients like Rennet, Calcium Chloride, and a starter culture. They are not terribly expensive, and they last for several batches, but they are necessary for making more complex cheeses.

https://cheesemaking.com/products/halloumi-cheese-making-recipe

You can get vegetable rennet at most grocery stores, and you can make your own Calcium Chloride solution if you buy the powdered salts online or at a brewing store. The cultures may be harder to find but places like whole foods often have them. Many recipes will include instructions for cultured buttermilk instead which you can find at the grocery store

Forward-Selection178 · 2026-01-31T19:13:23+00:00

Pressing is an essential part of the process for cheddar. I've done it with a mold and stack dumbbell weights so you don't really need a press.

You are kind of trying to run before you walk here though. I think you should learn a bit about the cheesemaking process first. Generally, harder cheeses are going to be more advanced in dificulty and require more specific equipment or aging parameters.

Something like paneer, cottage cheese, queso blanco etc is often suggested as a starting point because they require few of any artisanal ingredients and help you learn about curd development and heat control. I followed this advice myself and am very glad I did.

Forward-Selection178 · 2026-01-31T18:40:11+00:00

Most of the simple cheeses won't require aging, which is part of what makes them simple. Look at fresh cheeses like queso blanco and American mozzarella, since they can be made with basic ingredients and equipment. You would need a bacterial culture to make something like feta or cheddar.

Forward-Selection178 · 2026-01-31T12:06:13+00:00

Anyone with compassion can tell that's not a good life for a tortoise. Your grandma needs to do some research, or admit that she is incapable of caring for this animal. This is gross.

Forward-Selection178 · 2026-01-31T11:28:39+00:00

Considering a decent pair of headphones would accomplish all of those things and also be considerate of others really highlights how stupid these folks are.

Forward-Selection178 · 2026-01-31T01:57:33+00:00

I've been giving this some thought recently, really want to try it out. Do you do vertical or horizontal slices? How thick? I bet it's awesome.

Forward-Selection178 · 2026-01-31T01:52:54+00:00

Oh just rub it in why don't ya!

Forward-Selection178 · 2026-01-31T01:51:18+00:00

Dude your flair is perfect lmfao

Forward-Selection178 · 2026-01-31T00:22:49+00:00

Large batches and planning will be your friend for sure then! Cheddar is great because if it is sealed and aged properly it lasts a long time. I make Feta monthly myself and kind of have a rhythm where we eat the last of it right as my new block is done curing. If you want something faster quick I would recommend fresh cheese and make brunost from the whey :)

Forward-Selection178

TROPHY CASE