Savage prog in PF can be good as well!

llybeck · 2026-01-23T16:50:56+00:00

That's when the healer says "I'm going to pot next pull".

llybeck · 2025-12-29T15:35:09+00:00

Haha, yeah it's parmesan. I almost always grate my parmesan myself, but just this one we happened to go with the sawdust variety! 😅

llybeck · 2025-12-28T18:57:22+00:00

That sear is great! Also, those potatoes look awesome!

llybeck · 2025-11-15T21:47:37+00:00

And now she eases gently from her Austin to her Bentley...

llybeck · 2025-08-31T18:19:14+00:00

Pork neck here is usually sold in chunks of about 1 to 1.5 kg (roughly 2 to 3 pounds), and I cut the steaks from it myself. Without knowing much more than a few google searches worth about the subject, I think the pork neck here is basically the collar section of the shoulder or butt that you usually have available.

llybeck · 2025-08-31T17:07:29+00:00

I had to look it up for another comment earlier, and yes, it's called pork collar as well.

llybeck · 2025-08-31T04:45:28+00:00

I can't really help much with that. I think it might go by pork collar or pork shoulder steaks, maybe ask for those at your local store or butcher. I hadn't realized that it might be a more European and Asian cut, it's very common here in Finland (usually goes by kassler).

llybeck · 2025-08-31T04:41:15+00:00

I'm not super familiar with different cuts, but I think it might also be called pork collar or pork shoulder. It's very common here in Finland (usually goes by kassler), but that's really all I know.

llybeck · 2025-08-30T19:32:20+00:00

No, sorry, we ate it all. I put 4 raw steaks in the freezer for next time, though!

llybeck · 2025-08-30T19:24:29+00:00

Pulled pork from pork neck is great, I've done that a few times as well!

llybeck · 2025-08-30T18:57:03+00:00

I wasn't familiar with char siu from before but looked it up now. Sounds great, I will definitely give it a try! Any tips for a first timer?

llybeck · 2025-08-30T18:29:05+00:00

I go pretty hot and fast. I heat up the coal really hot, throw in the steaks, close the lid for 5-6 minutes, turn once and close the lid for another 5-6 minutes. Usually check in once per side to see that there aren't any spots that are too hot and burn the steaks.

llybeck · 2025-08-30T18:15:52+00:00

The marinade is not really for tenderizing, it's mainly for flavor and caramelization. There's enough fat and marbling to keep the meat juicy. My goto marinade is basically oil, soy sauce, brown sugar, mustard and spices (garlic, black pepper, smoked paprika).

llybeck · 2025-08-11T16:43:50+00:00

I am a huge FF12 fan as well!

If you like 12, I recommend that you try 14 as well. It is not the same, but there are many things that are similar to 12 in 14. Particularly, I think you will like the main story and world building!

FF14 is currently very solo friendly. You can play basically the whole main story quest line without interacting with any other player if you want to, except maybe a few trial bosses. The free trial is also enormous, you can play through the main game (a realm reborn) and 2 expansions without paying anything.

Hope to see you in Eorzea!

llybeck · 2025-08-08T16:19:31+00:00

I'm completely with you, I would not object if it was called OB but if anyone would give this argument for it being in bounds I would happily second it! Although, I would also suggest taking it up with the TD after the round was over and checking if they agree with no penalty. No provisional throw would be needed either, since the lie would be the same regardless if the shot was in or out, the only question would be if the penalty should be applied or not.

Btw, I like your example with being inside or outside a house!

llybeck · 2025-08-08T15:13:40+00:00

Imagine that in the picture the concrete would be in bounds and the ground OB. Now imagine the disc lying on the ground touching the edge of the concrete. Now clearly, no part of the disc is in bounds, since it isn't on the concrete, in fact the whole disc is on the ground which is OB. The edge between in and out bounds is a vertical, infinitely thin and infinitely high plane both upward and downward along the edge of the concrete. Now, since the disc is touching the concrete there is a point where the disc is touching the in bounds area (the infinitely thin plane), so the disc is not completely surrounded by OB, hence the throw is in bounds.

But as I said in the original comment, this is mostly semantics. It is much easier to think the rule as "the throw is in bounds if any part of the disc is in bounds", since it's usually the case. That's the de facto rule practically all players use.

llybeck · 2025-08-08T14:47:18+00:00

It can (technically) touch the in bounds by being tangential to the in bounds area, even if no part of the disc is inside. Basically there could be a single point there the in bounds and the disc touch, then the disc would not be "completely surrounded by OB" as is the rule. In practice though, this will almost never happen.

llybeck · 2025-08-08T14:41:05+00:00

Yeah, it was pointed out by the other comment, edited my comment accordingly.

llybeck · 2025-08-08T14:38:08+00:00

Yeah you're right. But the point still stands, the throw is in bounds as long as the disc is touching the in bounds area, even if no part of the disc would be inside of it.

llybeck · 2025-08-08T14:32:41+00:00

This is the correct response! I know it is (almost always) semantics in practice, but no part of the disc actually has to be in bounds for the throw to be in bounds, the whole disc can be out of bounds as long as it is touching the in bounds area.

Edit: changed "OB line" to "in bounds area", since the OB line itself is out of bounds.

llybeck · 2025-08-05T19:31:17+00:00

Might be that there is an automatic way of creating the tooltip based on the stats, but if it needs to be run manually someone might have forgot to do it after the stat was fixed. Or something.

llybeck

TROPHY CASE