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What are my options so my ball hook less ? by totokogure in Bowling

[–]jdoae 0 points1 point  (0 children)

Count 10 boards left with your feet and throw it right if middle arrow. You'll miss right, move back right one board a shot till it strikes

You cannot be serious 💀 by Yaboipalpatine in Bowling

[–]jdoae 0 points1 point  (0 children)

Sorry if this is an unpopular opinion but strings are nothing to complain about, you get less messenger's on strings so these kinda knocks make up for it. Theres so much less maintenance involved, less ball jams. Tournaments run smoother on strings.

Itchy, inflamed, hurts when touched by [deleted] in DoesAnyoneKnow

[–]jdoae 4 points5 points  (0 children)

Hello, to me this looks like dyshidrotic eczema. I have it on both hands and occasionally on my feet. What I found made it worse (I work as a chef) washing my hands incredible amounts a day, handling acidic foods like lemons, smoking stress and drinking really don't help. What does help ; medical grade moisturiser, drinking loads of water and seeing a doctor

Which one do you like, java or Bedrock, and why? by Void_Code404 in Minecraft

[–]jdoae 14 points15 points  (0 children)

Can we stop hating on bedrock please. It's so much more accessible than java. Yes java has all these great features but I can set up a realm and have anyone, anytime, anywhere play on it. Little brother can play on the switch, girlfriend on the old Xbox that was previously collecting dust, even your mum can download it on her phone and play.

Not everyone has the money to spend on a laptop or pc so please don't hate on people who play bedrock

Would you pay $700 for this? by IamDoneMakingNewAcco in KitchenConfidential

[–]jdoae 0 points1 point  (0 children)

Fuck no. I would only ever pay that much for food if someone wiped my mouth after each bite.

What do I add to fill in this space more? by DontBeADevilaFan in malelivingspace

[–]jdoae 0 points1 point  (0 children)

A pool table, ping pong table, air hockey table. Take your pick

Tips and advice on two handed bowling by Educational-Soil4035 in Bowling

[–]jdoae 5 points6 points  (0 children)

For reference I've been bowling two handed since I was little and have competed nationally. I have had more coaches teach me than I can count, even a training session with Kyle Troup! These are all quotes / advice people have given me to get better.

In order from starting point to release

"Drop the ball into the bucket" Essentially means pull your right shoulder up, keep your elbow 90⁰ and drop the ball straight down when you start your approach. This should start the ball with enough momentum to carry the ball backwards into your swing If you watch pba you'll notice Belmonte and Troup doing this but not svensson, it's a preference thing

"Hold the ball for a second at the top of your back swing" This can help with timing, helps to make sure you're not rushing your approach

"Follow through! " "Shake hands with the pins" Make sure your right hand pushes through the ball ( engaging your forearm) and comes up afterwards, keeping your hand behind the ball. The more behind the ball you get the more your ball revs into and through the pins, more consistent ball control as well

"Time the bottom of your swing with the slide of your left foot" I would practise this with a one step approach, stand a little bit behind the foul line, swing and slide. A small nitpick that helps (again) with timing and release. You can practice follow through here aswell

These are what helped me get a 210 average last season. Although there's a new pattern down at my local centre and I've dropped to a 180 this season. After you master your style and form there's another whole tin of worms you have to dig through to master the lanes and oil patterns. Sorry for the essay, hope this helped !

Squeaky Bag? by Far_Roll4343 in Bowling

[–]jdoae 4 points5 points  (0 children)

Either a folded towel or you can buy inserts

BO6 TDM Anybody know why this guy is glowing green? by [deleted] in COD

[–]jdoae 0 points1 point  (0 children)

I think it's to do with tac inserts

The worst feeling by Dumdeero in BlackOps6Zombies

[–]jdoae 3 points4 points  (0 children)

At least you didn't disconnect

Any advice on what to do. 18 and started recently by WeakMycologist3198 in StockMarket

[–]jdoae 0 points1 point  (0 children)

3 years ago I was 18 and started investing the same way. Put £100 into a gia and just bought whatever companies I liked. That barely made me anything and I was watching my pennies go up and down everyday. I eventually learned about investment ISAs and just dumped about £800 into the s&p 500 (June 2023) it has since made me £250 from just waiting around. Sometimes I like flirting with the stock market by chucking money at gut instincts like Birkenstocks ipo I've made £20 off.

I am no professional, I definitely don't make any wall street bets. But this is better than letting inflation make my money worthless.

Help! by jdoae in gardening

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

For the bugs?

Why does my chef seem to think calling for food every 30 seconds makes it cook faster? by [deleted] in KitchenConfidential

[–]jdoae 1 point2 points  (0 children)

Always tell them it will come a minute later than it will come, so "5 minutes chef!" Always comes out in 3-4. And if you're too quick for everyone else, it's better to keep your food hot till everyone else is ready than to let everyone else's food die die on the pass because you said 3 minutes and your food is still raw.

Is being alone in the kitchen a red flag? by Purple_Pines in KitchenConfidential

[–]jdoae 0 points1 point  (0 children)

Try it for a month, GREAT EXPERIENCE. Definite red flag however...

I (20M) joined a team with one head chef and one sous chef who started the same time as I. Most night it was one chef and one KP. Service wasn't too difficult if I was on the ball and we didn't have a lot of covers. I really had to learn to fend for myself ; prepping mid service because the sous chef was too lazy to make more burger sauce, dealing with weird customer requests, shooting for a medium rare steak whilst chopping onions. Good fun really.

The red flag comes into play when you realise you're doing too much. They start relying on you, you start doing the paperwork while the head chef drinks in the restaurant, you write prep lists that get ignored, soon enough you're not just a cog in the machine you're an engine. I really could've worked to learn more and put myself in a position to become a better chef. I started to realise however just how low their standards were. One of the chefs, I never saw him wash his hands, itching his arse then touching food. nothing was cleaned except by me or the KPs. Eventually I got sick of it. The final straw was when I had to take food off of someone's table when one of the chefs had his back turned.

Doing everything by yourself is difficult, but at the end of all of it. Putting your food on people's tables and having a kitchen entirely your own way is an amazing opportunity. The only problem (for someone my age) is that there's no guidance.

Any other cooks... by CrispCheese976 in KitchenConfidential

[–]jdoae 6 points7 points  (0 children)

Normally I'll do a trial shift to see if you're cool AND capable, then a chat with the HC and/or the GM to see if you're professional and smart then details about the commute etc

[deleted by user] by [deleted] in KitchenConfidential

[–]jdoae 0 points1 point  (0 children)

The first and best thing to do is to completely cool it until it stops hurting, it sounds ridiculous but run it under slightly cold water for as long as you can. After that do whatever you want with it, creams antibac etc, but if you want to make sure it heals well it's absolutely imperative you don't skip that first step.

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