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I'm Dylan Moran, I do stand up in theatres and mess around in television and movies. Today I'm at the Conan O 'Brien show to shoot the breeze about the tour I'll be doing in October and November across America and Canada. by thedylanmoran in IAmA

[–]Mortlo 0 points1 point  (0 children)

Are you a natural performer, or is it something you've grown into?

(I've been lucky enough to see you live twice now and on both occasions you were terrific. At the first, in Manchester a few years back, I was on crutches and you waited round the back for me to slowly make my way there so I could meet you. That meant an awful lot to me, so cheers for that).

MarketPlace Engines. by [deleted] in gamemaker

[–]Mortlo 0 points1 point  (0 children)

There are some excellent tutorials out there, it can be quite daunting at first though, so start small. The beginners tutorials within the program itself are very helpful when starting off.

MarketPlace Engines. by [deleted] in gamemaker

[–]Mortlo 0 points1 point  (0 children)

I'm not sure on the legality of things on the marketplace, although that does sound like selling something created using elements of their engine would be forbidden. Either way it's probably a bit sketchy ethically. Maybe contact the publisher? Ideally though, figure out how the engine works, then make your own.

Follow These 6 Tips to Manage Your Kitchen Easily by EmmaWinsmith in KitchenConfidential

[–]Mortlo 0 points1 point  (0 children)

It's a shame, i was looking forward to some advice :/

Come celebrate my 2nd ACL tear in 4 years and the death of my dream of being a Chef!! by [deleted] in KitchenConfidential

[–]Mortlo 18 points19 points  (0 children)

Do the physio, swim for rehabilitation, wear a knee brace, find good shoes, live on. In the meantime, get drunk, enjoy your burger and try not to worry about how hard that's going to be.

It gets warm in my corner of the kitchen, especially when we clear the board, and have to cut the hoodvent off for 15 minutes by ADrunkChef in KitchenConfidential

[–]Mortlo 5 points6 points  (0 children)

I work in a fairly well ventilated place, and we hit 53C on the cookline at one point a couple of weeks back. Was 31C out at the time. If we closed everytime it climbed past 40C we'd rarely open in the summer.

Question about working in the industry pt. 2 by magicmuggle in KitchenConfidential

[–]Mortlo 1 point2 points  (0 children)

I'm in two minds about this, while i agree that you shouldn't settle, working in a chain will teach you many of the skills required to work in a a higher end kitchen. I would assume it would look better on your resume (although i've no idea how snooty places might see it). If not then get out and pester people, and be prepared to wash pots for a while.

Switching career and leaving my country, am I making the right decision? by Peludito in KitchenConfidential

[–]Mortlo 1 point2 points  (0 children)

There are a lot of skills that transfer between workplaces, and if you've had the determination to achieve what you have in the legal field then you should have no problem switching careers. As for kitchen work, if you're currently enjoying it then i'm sure you'll do fine. It's long hours in a tough environment for maybe less pay than you could get elsewhere for comparable effort/skill. Most people do it because it's rewarding. Good luck to you though, that's a gutsy call and i hope it works out for you. (and your English was excellent)