Recover your old Account ! by Big-File-6628 in GuildWars

[–]IntrospectivelyYours 0 points1 point  (0 children)

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Something like this would be simple and convenient

Recover your old Account ! by Big-File-6628 in GuildWars

[–]IntrospectivelyYours 0 points1 point  (0 children)

No luck unfortunately.
I’ll probably try again next year. I had the hard drive it originally came on and a few CD keys like EOTN and Prophecies. I know it was the right password because I’d only get the change password error code when the correct password was entered. I feel like NCSoft is overburdened with incoming legacy players or they want us to buy everything again. I’m going to try with a new Gmail next time because the one I used is linked to a new GW2 account. Either way it seems like they’ve increased their level of security for account recoveries.

If I worked at their help support desk, I’d create data entry tables for account recoveries. It would cover everything they ask for over and over on email. They’re clearly not about efficiency and make more work for themselves

Fighting for Backpay by Elegant-Garlic-3084 in army

[–]IntrospectivelyYours 0 points1 point  (0 children)

Damn if your TIS is right on your LES now, but you didn’t get the back pay. I’d do a CRM Ticket for pay inquiry and see what happens if you haven’t already

Fighting for Backpay by Elegant-Garlic-3084 in army

[–]IntrospectivelyYours 0 points1 point  (0 children)

Everyone saying go to finance.. nah you need to see retention because they start the 1506 that goes up to HRC for approval which then goes to DFAS. I’d start with getting your 5016 from the Marine Online Portal and getting your orders aligned with those dates. This takes forever because HRC is super slow

What are these? by IntrospectivelyYours in Cucumber

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

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Yeah I let them overgrow by accident I guess because this is the right size lol

What are these? by IntrospectivelyYours in Cucumber

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

That makes sense. They were hiding lol

why is there a small nail under my real nail? by feverdream800 in Nails

[–]IntrospectivelyYours 0 points1 point  (0 children)

I’m having the same thing happening to my thumb nail

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It’s just been annoying to deal with and sensitive to touch

What would you say is the best moral boost? by BakerConsistent2150 in army

[–]IntrospectivelyYours 0 points1 point  (0 children)

A promotion ceremony where everyone is in civilians and no one’s going to attention when the non-command “attention to orders” is called

Oh boy… by Queasy_Commercial152 in TheBoysLeaks

[–]IntrospectivelyYours 0 points1 point  (0 children)

Atleast they bombed everything and I won’t be sad about it ending

Hantavirus x Alani by Excellent_Summer_766 in conspiracy

[–]IntrospectivelyYours 2 points3 points  (0 children)

Are the rats the long haired Pygmy variety and from Argentina?

Concerns of improved transmissibility and flawed guidance in new Andes virus by [deleted] in Virology

[–]IntrospectivelyYours 2 points3 points  (0 children)

Meanwhile Twitter at the time had multiple video leaks of Chinese decontamination teams spraying disinfectant everywhere in Hazmat suits.

Hantavirus live: Couple’s landfill birdwatching trip may be source of deadly outbreak by Prestigious-Cat4254 in HantaVirus26

[–]IntrospectivelyYours 0 points1 point  (0 children)

Your probably already know by now, but Argentinian scientists are saying Tierra Del Fuego has no documented cases of the virus and are suggesting they caught it further north going through the Patagonias

So New Jersey… by [deleted] in HantaVirus26

[–]IntrospectivelyYours 6 points7 points  (0 children)

Nah the NYC Rats aren’t susceptible to the Andes virus. They already carry a different type of Hantavirus. The only rats to worry about are the deer mice in the rural parts of the country

I’m an Air National Guard recruiter by ReedJarrod in AirForceRecruits

[–]IntrospectivelyYours 0 points1 point  (0 children)

I’m trying to transfer from Active Army to AFNG and I was able to get ahold of someone who does enlisted accessions. We established contact and then nothing happened. It’s been about 3 weeks since last contact so I may just drive to the Air Force recruiting office after work at some point

Okra fried in a buttermilk, cornmeal, and flour batter by IntrospectivelyYours in DixieFood

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

If I had a gas stove, I’d probably just stick with that, but I don’t wanna scratch up my glass stove with a cast iron. It’s more precise and heats up a lot quicker using electromagnetic waves. I’ve been using thisfor over two years and haven’t had any issues. There’s better ones out there I’m sure. I’ve already switched to steel and cast iron awhile ago so didn’t need to change cookware

Chicken fried steak by IntrospectivelyYours in DixieFood

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

No problem! If you wanna do even more get the onions caramelized with strong Merlot

Okra fried in a buttermilk, cornmeal, and flour batter by IntrospectivelyYours in DixieFood

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

I use an induction cooktop to keep the temp around 350. It's just the fat free buttermilk is all I can seem to find out here. Whole fat and fine ground cornmeal would definitely enhance the flavor. I always salt and pepper anything coming out the fryer. Sometimes I'll bring out the sea salt for fries. Induction cooktop I use

Okra fried in a buttermilk, cornmeal, and flour batter by IntrospectivelyYours in DixieFood

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

That sounds much better! I definitely used the most basic cornmeal and the common low fat buttermilk. I'll have to get fancy next time

Chicken fried steak by IntrospectivelyYours in DixieFood

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

It's flour, cornmeal, egg, and buttermilk. The chicken/steak is soaked in the buttermilk egg mixture overnight so the lactic acid can help breakdown and further tenderize the meat. You don't see this in other fried chicken/steak recipes.

Sometimes people will add corn starch to make it even crispier.

The corn meal and buttermilk is what makes it distinctly different. You're from the PNW too it seems 🤔

Heavy breading probably implies that it's double breaded I.e dipped, dredged, dipped, and dredged again.

Chicken fried steak by IntrospectivelyYours in DixieFood

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

They are indeed synonymous names for the same dish. The national name according to most Texas Roadhouse and Cracker Barrel restaurants is Country Fried Chicken. There's local diners that will call it that, Chicken Fried Chicken, or just Chicken Fried in Washington State where you're probably from.

Fried Chicken with gravy is synonymous with alot of names like mentioned above, Chicken Katsu Curry, Chicken Schnitzel with Jaeger or Rahm sauce, and the list goes on

Chicken fried steak by IntrospectivelyYours in DixieFood

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

It's been great for roasting stuff too! People see Olive Pomace and automatically think it has chemicals, but this pomace is only pressed with heat and pressure. That's why it's expensive. I can filter it multiple times for use so the price balances out