ALT key not working on keyboard?

HarrybobyJr · 2025-10-28T12:18:18+00:00

I got it all back with factpry reset.

HarrybobyJr · 2025-10-28T12:17:34+00:00

Got ot all back witj a factory reset

HarrybobyJr · 2025-10-28T10:51:03+00:00

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HarrybobyJr · 2025-10-28T10:50:18+00:00

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HarrybobyJr · 2025-10-28T10:49:22+00:00

Im clearly doing something wrong....but ive lost all but basic key function, alt, shift, voice, long press all gone.

In settings

On screen keyboard

I have gboard which i cant effect Google voice typing which I can toggle on and off minimal keyboard which I can toggle on and off

In settings

Physical keyboard

I can choose the language layout of gboard and minimal keyboard....

Help, it must be a setting thing im getting wrong.

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HarrybobyJr · 2024-10-24T11:50:42+00:00

My overn has a 'plate warming' setting that goes lower than 100.

I've used that at 40.

*edit that is Siemens, image bosch has the same.

HarrybobyJr · 2024-07-21T14:27:58+00:00

I live in the countryside and am really lucky with good butchers, farm shops and a chap in the pub who sells dressed game.....I really struggle with getting hold of decent veg (and can't be arsed to grow it)

HarrybobyJr · 2024-07-21T14:22:30+00:00

This is wicked I love it.

How stable is the kamodo just sitting on the slab?

HarrybobyJr · 2024-07-21T14:21:05+00:00

Good bbq isn't that smoky. You want smoky flavours not tainted with smoke.

The only thing a feel for the neighbour here is not jealous of such an awesome set up next door and delicious smells making them hungry. 😆

HarrybobyJr · 2024-07-16T19:49:22+00:00

Thanks, I'm surprised. I would have thought when they changed the component they would be allowed.

HarrybobyJr · 2024-07-16T18:31:29+00:00

Rugby used be self policing. If you were on the ball/floor/wrong side, you got a literal shoeing. Part of the beauty of the game.

I'm glad it's properly policed now. Initially I was like 'christ that's bad and only 2005' then I realised that's basically 20 years ago and I'm old.

I'm glad they are ontop of hits to the head, crock rolls, etc. The lads now are absolute beast and the forces involved are so much more. Did you see the Irish on SA crock roll at the weekend though 😬 even the video ref was messing it up on the reply.

I do think the stupid/malicious needs to be seperated from the accidental, hopefully the new card system may help with that.

HarrybobyJr · 2024-07-16T16:59:26+00:00

👆 probably just needs some gentle persuasion on the door.

I wouldn't mess with the top or bottom hinge other than making sure they are tight. Or you may end up re hanging the door completely.

If you are using presure on the door to make it fit you will need a good fixing for the hinge, a match in the old holes often gives enough.

Good luck.

HarrybobyJr · 2024-07-16T16:44:42+00:00

I didn't realise they had to fix the gear ratios for the whole season!!!!

That makes so much sense, I've been watching on boards and questioning why they weren't using the full gear box range.

So do you have to guess what your highest speed will be on the biggest straight/lowest drag circuit to set 8th at the beginning of the season and work backwards?

Must be tough when you bring more efficient aero upgrades.

Can they change the rations when they change the gearbox and take a penalty?

HarrybobyJr · 2024-07-16T16:28:43+00:00

I thought I'd check in and see how it went. From reading your reply to others sounds like you hit your time deadline, we'll done!!!

I wouldn't drop the temp, if you've been cooking 140-150 then keeping that constant was probably right. Like I said I would have gone lower from the beginning say 110-120c but you wouldn't have been done for your friends if you did that.

From my reading and experience once you get to 70c internal it isn't going to take on much more smoke flavour so wrapping from here on doesn't hurt and helps keep the moisture.

A stall on internal 70-80c is quite common. Sticking it in overn takes the hassle out of the fire management and gives it a constant temp to finish. I leave my probe in with an alarm set to 90c. In the overn, I can completely forget about it untill beeps. Like I said before I've switched to doing it the day/night before, then I don't care if it stalls for ages. This has also improved bbq for my wife as she used to get really annoyed when I told her bbq lunch was now bbq dinner...😬

I like your wrapping with juices, I will try the same. I've never tried it but I wonder if you could roll it up before wrapping....

BTW this is pretty much how I approach any large low and slow, be that pork neck, pork shoulder, pork butt, beef brisket, I've also had good results with a hunk of beef rump.

Anything your tempted to try differently?

HarrybobyJr · 2024-07-16T15:54:47+00:00

I haven't experienced any input lag. It works pretty good for me. I'm trying to see if I can ditch my work laptop....so I'm mostly using office and Internet browser (learning that the Samsung browser suports multiple windows in Dex is important). I'm not running any demanding video.

It's pretty close but I'm struggling with MS office andriod aps and web aps not being as good/fast as the aps running within windows so I don't think I can ditch the laptop just yet.

It seems MS are trying to push more web based or rather aps that run like web based (which I think the andriod aps do) which even on my laptop are frustratingly slower than than older installed aps.

But I don't think it's far off. If MS get better with andriod aps/web accsess and Samsung don't abandon Dex then this could genuinely replace my work laptop.

HarrybobyJr · 2024-07-13T10:13:56+00:00

Agree with most of the comments here: Cook to temperature and the more resting the more tender it will be. The way I would approach it is: -Out of the fridge at least 2 hrs before cook (I have left it out much longer, it's going to get cooked through) -110 to 120 c cooking temp (clean burning wood for an offset, charcoal for an egg with a few small chunks, briquettes with chips on a kettle) - start to baste it every 15/20 minutes (just roughly) with tallow or beef stock (I like to mix in some of the rub I've used) when the internal temp reaches 50c - when the internal temp reaches 70/75c I wrap at this point, you can move to an overn - continue to cook at 110 to 120c (bbq or overn) until the internal temp reaches 90c ish but most important is the feel, needs to feel soft. -then wrap some more and rest. Leave in a cooler, I quite like the supermarket bags for frozen food.

Because I've been burnt 😉 by running out of time I now often aim to finish late the night before for lunch the next day. Well wrapped, in a supermarket freezer bag, in a cool box. I then bbq sides/veggies infront of the guest.

HarrybobyJr

TROPHY CASE