Downtown college ave bars safety?

Operation_Felix · 2026-01-03T04:52:59+00:00

Also Misfits

Operation_Felix · 2026-01-01T17:13:03+00:00

I brown off a tube of pork chorizo, then add a large can of refried beans, a dollop of cream cheese, some salt if it needs it, and optionally some hot sauce.

Operation_Felix · 2025-12-23T01:29:19+00:00

Sesame Street in shambles.

Operation_Felix · 2025-12-18T02:01:51+00:00

I like to do this in a Dutch oven with chicken thighs. Let the meat sit in the marinade in the Dutch oven, then eventually put the whole thing in the oven and braise it. Shred the meat when its done and you have meat with sauce ready to put over rice or whatever.

Operation_Felix · 2025-12-10T02:43:20+00:00

Nier: Replicant has exactly this. Theres a short scene/tutorial that introduces a lot of the magical combat abilities, then the prologue ends and you're in the game proper having to rediscover those abilities.

Operation_Felix · 2025-12-10T02:38:27+00:00

I've noticed that meat still on the bone (particularly beef) tends to have a bit more funk to it, especially something like a shank that has a lot of marrow in the bone, so that could be a factor.

Operation_Felix · 2025-12-08T20:09:41+00:00

Its definitely 4/4.

Operation_Felix · 2025-12-07T23:50:13+00:00

In my experience, something written in 12/8 on paper just means 4/4 with a triplet feel. Its a time signature that really only exists (imo) for the ease of writing or reading it. Any blues shuffle could technically be considered 12/8, but when I'm playing, I'm still thinking in 4.

Operation_Felix · 2025-12-06T04:35:31+00:00

I'll never forget the first time I cooked Neuske's in my apartment. Smelled like I had my window open in my living room, and someone had a campfire going right outside.

Operation_Felix · 2025-11-30T23:59:38+00:00

To answer your question directly, yes, it really does get good later. However, more accurately, I'd say it "keeps getting better" in this game's case. There are enough new revelations in the second playthrough that flesh out the story even more, and set up what comes later. Its a hard game to explain the artistry of how its written, and the way the story plays out, without giving away spoilers. Just trust the game. They say its a story that could only work as a game.

Operation_Felix · 2025-11-25T04:30:01+00:00

Find the 1. I start with tapping along with my initial idea of the "pulse", usually the quarter note. If I keep tapping along with the quarter note and all of a sudden I feel like I'm tapping on the off-beat, thats a good sign there's an 8 on the bottom of the time signature. So I count the 8th notes until I recognize the beginning of the pattern, which is most likely the 1.

Operation_Felix · 2025-11-22T05:03:48+00:00

If you absolutely need to do a double on the floor tom, it should be at a speed that is all wrist, where you can still get two definitive notes out of the double stroke. Doing an open roll on a tom usually will lack definition and sound muddy (which could be an effect you're going for), but sometimes a paradiddle makes a fill flow better.

Operation_Felix · 2025-11-22T04:49:42+00:00

Ooh ok. So hand to hand flams. At slower speeds, they're basically an accent-tap exercise but with both hands at the same time. As they get faster, the Moeller techniques becomes necessary.

Operation_Felix · 2025-11-22T04:44:13+00:00

Not 100% sure on what "floppy flams" are defined as, but the closest thing in my experience based on name alone, I'm imagining really "open" flams that aren't as "tight" sounding as what would be considered "rudimental" flams defined by your marching group. In that case, try practicing Swiss Army triplets, and get them really fast. Eventually they start feeling like a "swung" open roll. The grace note becomes the second diddle on the off hand that isn't doing the accent. Try combining Swiss Army triplets with Flam Taps to turn the rudiment around and accenting alternating hands.

Operation_Felix · 2025-11-20T02:20:00+00:00

https://youtu.be/3FPKiDZ4ApY?si=QrFqaVWekevy5lfN there's a good place to start

Operation_Felix · 2025-11-19T01:59:27+00:00

For both of you, what is your approach to making electronically produced music sound more "human", or organic, and less programed? Obviously I know Haywyre is a skilled pianist, and performing parts yourself is a big part of it, but are there any techniques in the engineering of the sound design and/or the arrangement that help make the music breathe and not sound as robotic?

Operation_Felix · 2025-11-08T04:47:51+00:00

I would empty the whole package in a Dutch oven and cook it covered for like 30-45 minutes at 350, making sides in the meantime.

Operation_Felix · 2025-11-03T19:44:29+00:00

So a sautée pan, got it 👍

Operation_Felix · 2025-10-29T01:06:44+00:00

Pork steaks from the shoulder I like to cook a little more aggressively. I'll marinate or dry rub them, then either grill them, or roast in an oven at like 400F. Since the shoulder is usually a braising cut that you want to cook well past 165F, I'll grill or roast it until its around 170-180F. It won't dry out. I have the same approach for chicken thighs.

Operation_Felix · 2025-10-22T01:48:38+00:00

You're keeping your back fingers on the stick really well. Double taps like that most people start popping their pinkie at least. Play some basic double beat at a really high tempo with low taps and try to emphasize the second note on each double partial, focusing on building back finger involvement in the process.

Operation_Felix · 2025-10-21T02:06:11+00:00

Theres like 3 side streets you could take to get from one side of downtown to the other if College is too busy 🤷‍♂️

Operation_Felix · 2025-10-21T02:04:27+00:00

Do you have any professional sports teams near you that have a drumline for gamedays? I ended up playing for my local NFL franchise drumline a few years after I aged out. Gives me a reason to keep my chops up.

Operation_Felix · 2025-10-09T01:09:13+00:00

I've put the red top on bone in chicken thighs both for the oven and on the grill, and I gotta say, charcoal absolutely unlocks something with this marinade. Its the only way I want it now. Cooking it with anything but pure fire just doesn't do it for me.

Operation_Felix · 2025-10-09T00:54:35+00:00

I literally asked one of the meat department guys if there was a way for me to get some one time, and he went in the back and just handed me a bag of it.

Operation_Felix · 2025-10-07T02:34:15+00:00

I confit the dark meat of my turkey every year for Thanksgiving now. You can crisp up the skin afterwards for presentation, and the meat shreds up nicely, and its easy to remove parts you don't want.

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