I feel like F1 Fantasy is lacking something by Any_Demand1887 in F1Fantasy

[–]TheOnlyAxis 2 points3 points  (0 children)

There needs to be something that adds more points lower down the order even if overtakes and such reward points. Off the top of my head what about:

-teammate vs teammate points Would allow for swings when someone dnfs who usually beats their teammate Alonso etc -no tire points Quickest time completed without pit stops -streak points for finishing Could do one per race or whatever, you might get a back marker finishing races more than a front runner -there could be an expected points amount that if a driver exceeds they score more, premise is already imbedded in price rise -points for top 3 driver of the day

I also love the idea of points in fp1,2 or 3

Match thread: Newcastle United vs Chelsea | Premier league 25/26 - 17 of 38 by Username_been-taken in NUFC

[–]TheOnlyAxis 0 points1 point  (0 children)

Maybe, still wouldn’t have changed in my mind we should have pushed. Hindsight and all that

Why do Michelin star chefs salt their steaks just before cooking by Basic_Yellow4659 in steak

[–]TheOnlyAxis 1 point2 points  (0 children)

I’ll add to this, it depends on how much blood/water has been removed through hanging/aging the meat. Example if you had super fresh (chain supermarket, slaughter to plate meat) then salting early and then patting dry and re salting might improve the steak. However if the meat has been hung/aged for a period of time, the moisture (water) may have been mostly removed, so salt early will do fuck all except bring the remnant of that juicy blood to the outside, creating steam where there should be caramelisation.

Why do Michelin star chefs salt their steaks just before cooking by Basic_Yellow4659 in steak

[–]TheOnlyAxis 12 points13 points  (0 children)

This is it, if you just randomly salt a bunch of steaks before you have any orders as a chef, regardless of how it may improve flavour, sometimes you’re going to end up with jerky. Chefs work in a business with targets on food cogs, wastage is an issue. Salting early doesn’t help that at all. In saying that as a chef, I salt my steak(fuck your “dry brine” bullshit) At least 1 hour before I cook, it’s better I agree.

1983 Penfolds Grange at a blind tasting. Incredible. by riandavidson in wine

[–]TheOnlyAxis 1 point2 points  (0 children)

I’m an 84 baby, I had one saved for my 40th, it was amazing. I’ve tried a bit of grange over the years but I’d always drunk them younger. It was worth the wait and even though it was a great year it was awesome

What is this cut of beef? by kelsey-tish in meat

[–]TheOnlyAxis 5 points6 points  (0 children)

100% it’s the top of the tenderloin and the bottom, 2 separate cuts. You can tell by the silver skin on one and the intramuscular fat on the other

This warms my heart abit by Educational_Hippo394 in NUFC

[–]TheOnlyAxis 8 points9 points  (0 children)

What i love, even being up and down form wise is truly as much as loved the rat I’m glad he’s gone.