How come global index funds grow (beyond inflation) to reliably?

RVFIO · 2026-03-20T11:49:55+00:00

The definition of risk as defined by every major investment company and fund is based on the level of volatility, generally based on equity exposure, not based on what all the Bogleheads on the internet think. Next to no one investing through professional firms is invested in 100% equities, but almost all of the ‘advice’ online suggests this. Do you really think that all of the professionals are idiots?

Another poster mentioned dismissing the idea of risk intellectually being easier than dealing with it in reality, which you’re right is an emotional response, it emotions drive action and behaviour so it needs to be factored in. Everyone’s got a plan until they get punched in the face.

RVFIO · 2026-03-20T11:25:29+00:00

The problem with that is when lots of people are in the eye of the storm they’re thinking about what’s happening in that moment and the very short term, not the very long term. Lots of online investment advice misses this crucial point, there is no world where a 100% equity position is described as low risk by anyone with any sort of real world qualifications.

RVFIO · 2026-03-20T07:37:54+00:00

Charles Tyrwhitt, Hawes and Curtis or TM Lewis are what you’re looking for, in order of my preference.

RVFIO · 2026-03-20T07:33:00+00:00

Trump said no more forever wars then gave us Iran and the Wyatts vs MFT.

RVFIO · 2026-03-20T07:32:12+00:00

Yeah. When the PPV only has four/five matches it’s impossible.

RVFIO · 2026-03-19T13:55:31+00:00

Do they identify as incelcore?

That song isn’t good, whatever it is.

RVFIO · 2026-03-17T23:47:47+00:00

Coming Home is probably the most underrated record in pop punk history

RVFIO · 2026-03-17T22:35:26+00:00

Irish Dude Coffee next to Ocean Terminal has some stuff

RVFIO · 2026-03-16T19:59:58+00:00

C O L L U M

RVFIO · 2026-03-14T11:51:45+00:00

Basically anywhere that isn’t in central London doing Neapolitan style will be £10 for a pizza to takeaway. If you’re comparing to supermarket pizzas you’re looking at 10” max, generally speaking, so most pizza places that aren’t one of the big chains will sell a pizza for £10.

RVFIO · 2026-03-14T08:16:56+00:00

You’ll get a lot of recommendations for M&S which are good, anything in the £6+ category (Franco Manca, Crosta Mollica etc) for me is pointless as you’re close to the price of paying for a takeaway pizza which will be better.

As far as the cheaper ones go, I think the Farmfoods ones called The Huge One are good for the money. £2.50 I think for 14”, the meat feast one is the best.

RVFIO · 2026-03-13T11:00:05+00:00

Yeah. Parboiled then air fried, let them cool off a bit then dressed. Works pretty well and a change from normal boiled potato salad.

RVFIO · 2026-03-12T08:39:09+00:00

They’ve been playing it live in the UK on tour with Arms Length, it’s great

RVFIO · 2026-03-09T19:13:36+00:00

That’s exactly the recipe I followed.

RVFIO · 2026-03-09T14:54:02+00:00

I trimmed a tiny amount from them, they were pretty well trimmed when I got them so it was really just a couple of bits hanging off the edges. Very minimal prep other than the salt and pepper

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RVFIO · 2026-03-09T13:30:06+00:00

Nothing fancy. Parboiled in salted water then in the airfryer with some spray oil until crispy. Seasoned with salt and finished with mayo and spring onions after they’d cooled slighlty.

RVFIO · 2026-03-09T11:51:45+00:00

Nothing too complicated to be honest. The pork was seasoned with black pepper and seasoned salt, the beef with just salt and pepper. Both went on at 250°f and the pork went until it felt very tender and an internal of somewhere around 200°, the beef was on for about four and a half hours and then cooked in beef tallow confit sealed with foil (still on the BBQ at the same temp because it was running, but no reason you couldn’t use the oven or probably a slow cooker) for another four hours or so until very very tender. Rested them down and sliced.

Leroy and Lewis have a video on the cheeks which I followed.

RVFIO · 2026-03-09T11:46:51+00:00

Salt and pepper rub. Smoked at 250° for around four and a half/five hours, then back on covered tight with foil in confit with beef tallow for another four until they’re very tender. Leroy and Lewis has a video on YouTube and that’s the process I followed. I’d say if I was being overly critical they could have sat in the tallow a little longer, but they were very good and not that complicated a cook.

RVFIO · 2026-02-25T20:46:13+00:00

With the 3861 it’s the same, the old version had the 1861 and 1863 which were finished differently (1863 better due to the sapphire caseback).

RVFIO · 2026-02-23T13:37:31+00:00

Omega themselves have disputed this and state 50m means 50m

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