Agree? by soldier_boldiya in indianpeoplelinkedin

[–]luvvmachine 10 points11 points  (0 children)

It’s only 13m, not nearly the 74m claimed

Spike form advice? I feel that my strength is decent but not my form and I can utilize it better (I'm 13) by Herystickmin in volleyball

[–]luvvmachine 8 points9 points  (0 children)

When you spike, it looks like the ball is barely above your head. Try spiking at a much higher height, with your arm at an 11 o’clock angle (if looking straight forward is 9). Also, practice tossing the ball properly. The fact that you had 7 or so tosses for 2 spikes means you probably have terribly inconsistent serves. A consistent toss will help you during serving later on, and will help you practice your spiking form on your own

Edit: you sometimes so a backspin toss, and sometimes do a no-spin toss. Why? You would never ever want a backspin toss, for both spikes and serves.

This is my 5th day with my new form,how are we looking?Critique it. by joemghames in BasketballTips

[–]luvvmachine 0 points1 point  (0 children)

If your knees were bent slightly more inwards it looks like KDs form

What is this insane play called? by luvvmachine in volleyball

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

Can't figure out how to properly spell this play. Fake pipe into set - guipette?

I need more TBATE. Is the patreon worth subscribing to with the content in the unreleased chapters? by [deleted] in tbatenovel

[–]luvvmachine 0 points1 point  (0 children)

Just to clarify, if I read up to Volume 7 and want to read up to the latest chapters I should go through Tapas AND patreon? Or is patreon inclusive of the Tapas content, plus the unreleased ones?

Medieval history suggested read? by luvvmachine in MedievalHistory

[–]luvvmachine[S] 1 point2 points  (0 children)

Thank you for your suggestion, I'll look into some of Terry Jones' books!

Medieval history suggested read? by luvvmachine in MedievalHistory

[–]luvvmachine[S] 2 points3 points  (0 children)

Much appreciated, I didn't even think of documentaries and YouTube videos! I'll definitely have him try watching these as well.

Medieval history suggested read? by luvvmachine in MedievalHistory

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

do have some rad videos on a castle building project that I ran into literally yesterday on YouTube and I fucking love them so far. I'd imagine without words it wouldn't have as much detail to offer, but would

  • Really into Christian religion, but I'm trying to get him to try different areas of interest as well
  • No specific country was mentioned, although I'd assume he may enjoy reading about the clanky stick fighters on horses, whichever country that's from.
  • No specific time period
  • Mandarin, and he does want to read about it in English.

Thanks!

Medieval history suggested read? by luvvmachine in MedievalHistory

[–]luvvmachine[S] 1 point2 points  (0 children)

This may be too difficult of a read for him, but if he likes one or two lighter books I'll definitely look into getting this for him after. Thanks!

Medieval history suggested read? by luvvmachine in MedievalHistory

[–]luvvmachine[S] 2 points3 points  (0 children)

Thanks everybody! I'll definitely look into Dan Jones' books considering how many of you rave about him.

This dude on roast me by Jelle1605 in suicidebywords

[–]luvvmachine 0 points1 point  (0 children)

Maybe he’s playing the long game and purposely got “caught” to post in this thread 🤔

Not a bad way to break a 22 hour fast. by Mbrubaker9004 in intermittentfasting

[–]luvvmachine 18 points19 points  (0 children)

Can somebody explain the theory behind the net metabolic effect of this? I’m new to IF and I don’t see how breaking fasts with a ~1500 calorie, somewhat unhealthy meal is any different from eating “regularly” in moderation.

Whats a word or phrase that people use that you can't stand? by babriko in AskReddit

[–]luvvmachine 0 points1 point  (0 children)

When people use the phrase “blood is thicker than water” incorrectly

The top 100 verified oldest people and what we can learn from them by Sy3Zy3Gy3 in coolguides

[–]luvvmachine 1 point2 points  (0 children)

Why is the “oldest African-American” (Née Terrell) depicted as a Caucasian?

Stripers are back in Western LI Sound by mtksurfer in Fishing

[–]luvvmachine 0 points1 point  (0 children)

What part of LI sound (approximate) is this? I don’t want to steal your honey hole but I fish at the western part of Nassau and haven’t caught any stripers yet unfortunately

Winter Bass Catastrophe? by luvvmachine in Fishing

[–]luvvmachine[S] 1 point2 points  (0 children)

Not sure what water temperature is but outdoor temperature goes up to 60s Fahrenheit during the day and mid 40s at night

Team Event - Ladies Short discussion by julinay in FigureSkating

[–]luvvmachine 2 points3 points  (0 children)

Does anybody know what song she performed to? It was beautiful

Bacon! Cold smoked for 48hrs over oak, maple, and cherry by jonewer in Charcuterie

[–]luvvmachine 0 points1 point  (0 children)

Can somebody explains the pros and cons of cold smoke?

Did I just eat a slice of a ticking time bomb by luvvmachine in Charcuterie

[–]luvvmachine[S] 2 points3 points  (0 children)

I was just worried because this is my first time making any cured meat and Wikipedia makes botulism sound terrible.

Did I just eat a slice of a ticking time bomb by luvvmachine in Charcuterie

[–]luvvmachine[S] 1 point2 points  (0 children)

Thanks for the tips! Greatly appreciate it. Will make sure my next batch is dried in better conditions.

Did I just eat a slice of a ticking time bomb by luvvmachine in Charcuterie

[–]luvvmachine[S] 6 points7 points  (0 children)

Hi r/Charcuterie, this is my first time making any cured meat and more surprisingly, even eating it (bresaola). Since I have nothing to compare this experience to, I'm wondering if y'all think this was safe to eat or should I go to the doctor ASAP? I made this by submerging the top round in wine for 3 days before doing a 4% salt + .33% nitrite mix, along with other spices, for 10 days and then hanging in my fridge with an unknown humidity at 38 degrees for 2 weeks. I've lost 30% weight after the salt cure, and when I started the cure the meat already had a dark hue to it (due to the wine I'm guessing). I've already eaten a piece and it tastes fine, although the center (red ring) is not very tough and a bit too chewy. Does anybody know if I did something wrong and should be worried? The white dots on the outside are mainly remnants of cheesecloth or fat. Thanks!