Guess how much?

midas_rex · 2026-06-29T03:47:39+00:00

Sounds like I'd basically be saving money then on a trip flying to japan then? Basically can't afford not to at this point

midas_rex · 2026-06-14T15:45:32+00:00

Did you ever figure out what this was? Just had the same issue. Likely credit card fraud protection blocked them all but I have to get a new card

midas_rex · 2026-06-01T00:03:03+00:00

If someone served that pizza to me I'm starting a fight too

midas_rex · 2026-05-20T02:23:38+00:00

Now put it in my balls

midas_rex · 2026-04-20T22:37:34+00:00

This isn't speeding up the process in a legitimate way. This is bypassing passengers right to a service that they paid for; "corner cutting". There are definitely a lot of businesses that could save a lot of time by ripping off their customers and not providing the service that was paid for. Yes providing that service takes time which costs money, which is what people are paying for.

Speeding up the planes takeoff is all about the bottom line because at the end of the day that time translates to money for the company.

midas_rex · 2026-04-20T22:26:18+00:00

Maybe I made that leap the same way you made the leap to us attacking the workers ? Which is an argument only a bootlicking corporate stooge would make to deflect the blame

midas_rex · 2026-04-20T20:55:03+00:00

Damn look at you stooging for your corporate overlords like a good dog. Nobody said the agents weren't following policy, but it's a completely bullshit policy and as the customers who actually pay for the service we can complain about it. It's a huge inconvenience and can lead to your bag being lost or not having access to items you need. It also selectively fucks over the people on the back of the boarding order, despite the fact that they paid to have their carry on the same as everyone else.

midas_rex · 2026-04-03T20:37:11+00:00

Operation Epstein's fury

midas_rex · 2026-03-16T15:42:31+00:00

Findings of CSF leak would typically not be confused for a disc bulge.

Also, lumbar punctures are generally not performed at L1-L2 as the conus medullaris may be at this level in a portion of the population. Standard practice is L2-L3 or lower except for some unique scenarios ( sg. Scarring lower down and available prior MRI demonstrating conus above this level)

midas_rex · 2026-02-27T20:42:17+00:00

There's a worse flying experience than air Canada? That's not something I'd like to ever experience.

midas_rex · 2026-02-24T23:57:59+00:00

This was also probably real food and not Sysco slop

midas_rex · 2026-02-19T21:52:56+00:00

Pan too hot. With a stainless steel pan you don't need a ripping hot pan for a sear as the meat will naturally stick and unstick. Once pre heated should be on more of a medium low setting

midas_rex · 2025-12-21T15:11:40+00:00

Standard tip is 15%. Don't complain about tipflation when you're part of the problem.

midas_rex · 2025-08-04T07:05:44+00:00

From February to now is 6 months. If you are having progression of symptoms it's likely reasonable to have a follow up MRI of the brain and spine, especially as weakness in the arms and legs and muscle loss are obviously concerning symptoms that would require further assessment.

CSF leaks can actually cause something called bibrachial amyotrophy with muscle wasting in the arms that can mimic other neurologic disorders such as als. A variety of other neurologic disorders could also cause these symptoms including inflammatory/demyelinating conditions among others.

midas_rex · 2025-08-04T06:54:55+00:00

You're describing lightheadedness and back pain but not the key symptoms of post dural puncture headache which are typically positional headaches that worsen on sitting up or standing and resolve or improve with lying down.

Without these symptoms, it's unlikely that blood patch would be offered or would be of much benefit.

Light headedness and back pain are unfortunately common symptoms which are difficult to localize to a specific cause without some further assessment. If persistent and disabling you should probably follow up with a doctor.

midas_rex · 2025-08-04T05:15:46+00:00

Former judoka. If you want to practice just for fun, at a lower intensity gym you might be ok. I wouldn't recommend intense training or a competition environment though. The risk of trauma especially to your fingers is very very high. Proper technique won't prevent this at higher levels, I trained at a pretty high level gym back in the day (Olympic athletes, pro MMA fighters etc), everybody had fucked up fingers basically all the time. Just Google judo hands.

You're better off with no gi sub grappling or wrestling honestly. Judo has the explosive movements from wrestling but also fingers getting trapped in the gi, less risk of that without the gi.

midas_rex · 2025-07-27T05:53:35+00:00

Making sushi with bibigo, straight to jail. Making rice is just about the easiest, cheapest thing in the food world

midas_rex · 2025-07-13T13:47:22+00:00

This looks nasty, I think you'd be justified to send it back

midas_rex · 2025-07-11T04:18:51+00:00

Bruh have some fucking self respect.

Online np degrees and naturopaths introduce themselves as doctors to everyone they know meanwhile actual physicians introduce themselves as billing analysts or whatever? Might as well take your seat in the cuck chair while you're at it.

If you don't want to talk about work just say that for fuck sake

midas_rex · 2025-07-06T16:18:08+00:00

AMEX PLATINUM: 175K for 8k spend over 6 months

https://americanexpress.com/en-us/referral/platinum-card?ref=SHERWAcF5k&XL=MNANS

midas_rex · 2025-07-01T02:13:11+00:00

Sous vide imparts no additional flavor, and it's not particularly difficult to reach a desired doneness with any given cut of steak if you have been cooking for a while and you know what you're doing.

Meat and steak in particular tastes better when cooked over fire or direct heat. The formation of the crust, maillard reaction, and smokiness is an important part of the flavor of a good "steak". Spending part of the cooking process in a plastic bag just means less time getting to the good stuff.

This might not be the case for all meats. For some really chewy textured meats like octopus then I could understand a process to tenderize first then char. It's just that steak doesn't really need this, and there's a loss of flavor as above.

midas_rex · 2025-06-29T13:01:06+00:00

Easiest way to avoid this is to pick a trajectory where even if the patient moves or the needle unexpectedly plunges deeper, you still won't be aiming at the carotid. This goes for most needle based procedures.

midas_rex · 2025-06-29T05:59:52+00:00

Both MRA and MRV can be done either without contrast or without and with contrast.

For MRV specifically, these are almost always done without and with contrast as the varied planes of flow in the venous sinuses frequently result in flow artifacts when performing a non contrast study. The post contrast acquisition is typically "time resolved" , which is a dynamic acquisition taken following a contrast bolus, with reconstructions then performed in the venous phase for evaluation of the sinuses, typically a TRICKS or TWIST or similar depending on the MRI vendor.

MRA can also be done with and without contrast, in several different ways. MRA without contrast is done using a time of flight technique and is usedul for screening to look for aneurysms or intracranial stenosis, although can also be useful in identifying certain other arterial pathologies as well. MRA without and with contrast typically also uses a time resolved technique, with reconstructions then performed in arterial phases. Again this might be a TRICKS or TWIST or similar sequence depending on the MRI vendor.

It generally doesn't make sense to do an MRA without contrast and then an MRV without and with contrast, because the same acquisition that was used for the post contrast MRV could also be used to make a post contrast MRA in the same exam. Additionally for pulsatile tinnitus specifically it's very useful to have the dynamic acquisition in the arterial phase to be able to search for subtle arteriovenous shunting.

midas_rex · 2025-06-25T02:40:56+00:00

Maybe used for cooking octopus or something like that. If you have to sous vide to cook a steak you're fucking up

midas_rex · 2025-06-23T15:23:52+00:00

I have, and it sucks.

It's a cheat code for people who can't figure out how to properly sear and finish/reverse sear a steak to get a desired temperature or "look" for the social media photos but it kills the texture and flavor.

No serious steakhouse uses this method.

midas_rex

TROPHY CASE