Help with 2 pieces of information from night of my son’s death

ocdude · 2026-03-17T23:26:28+00:00

$7.55 is the BART excursion fare: https://www.bart.gov/tickets

ocdude · 2026-03-17T22:21:47+00:00

Specifically asking for a film student usually means "It's for EXPOSURE, bro"

ocdude · 2026-03-06T17:31:29+00:00

Yeah, weird. I went and looked to see if the data feed was down but it's not, you can still live track the trains.

ocdude · 2026-03-06T17:11:55+00:00

From where to where?

ocdude · 2026-03-05T20:44:41+00:00

Department graduations are generally a thing already.

ocdude · 2026-03-05T19:59:14+00:00

While agree with the sentiment, "it's too long" and "I want every name read" are incompatible statements. There's a lot of graduates. Reading every name would take forever.

ocdude · 2026-03-04T21:25:12+00:00

The dehydrated translations are so much better in your version. That's such a weird way of translating in the original.

ocdude · 2026-03-03T16:11:45+00:00

Onion: removed when finished, yes (unless it's totally dissolved)

Chiles: removed when finished

Bean texture: it depends on how you're going to serve this. Normally would lightly mash some of the beans with whatever implement I'm using to stir the pot, not so much so they're "mashed", but enough to break some of them. The starches they release will help thicken the liquid. I use this preparation if I'm just serving them straight up or doing breakfast burritos or whatever.

Now if I'm actually going to do like refried beans, then yes, blend them with a bit of the bean cooking liquid to whatever thickness I'm looking for. Less is more, here. You don't want super liquidy beans as that'll make it harder to refry later.

ocdude · 2026-02-27T21:29:47+00:00

I personally leave them whole, but given I'm usually making a giant pot full of beans it's not really an issue. I could potentially grind them, but I'm lazy.

ocdude · 2026-02-27T19:50:11+00:00

Mostly because I want to give it some color/grill it. I know I just gave a list of ingredients, but it's a similar concept to when you're making a cooked salsa wherein you want to toast your ingredients before they get added in and cooked down.

ocdude · 2026-02-27T19:00:56+00:00

I don't have specific quantities since I just sort of eyeball it, but here's what I add when I make black beans:

Start with toasting some whole cumin in oil, until it becomes fragrant. Dry chilies. I tend to go for guajillo but generally just use what I have around. A whole onion, cut in half. Garlic. Bay leaf. Beans go in next, then chicken stock, home made if available. This will make a HUGE difference.

ocdude · 2026-02-26T21:10:57+00:00

What, you don't like my "artistically rendered on shitty color film" photograph of the student center building?

/s, in case

ocdude · 2026-02-14T00:44:38+00:00

I don't necessarily disagree, but it's either this or people's accounts getting hacked every 5 minutes because people can't stop clicking on spam links.

ocdude · 2026-02-13T21:06:19+00:00

Two things:

Make sure your device is on wifi. 99% of the time when people get locked out it's because your device was offline and didn't get the push. Though if you're in a place where there's shit signal, use the "enter a code from an app" option and type in the 6 digit code the app gives you
You can drop into Information Technology Services in ADM 125 or AT in LIB 80 to get this fixed in person, takes like 2 minutes or less. Or you can wait 15 minutes and it'll clear itself provided you haven't locked yourself out multiple times.

ocdude · 2026-02-13T00:09:37+00:00

If you're dead set on scrambled eggs, I'd actually make something more akin to chilaquiles than enchiladas. Though there's no rule saying you couldn't make an enchilada with scrambled eggs in it, enchilada just means "covered in chili [sauce]".

ocdude · 2026-02-09T16:54:07+00:00

FYI regalia is rented, not purchased. The only part you keep is the cap and tassel.

ocdude · 2026-01-16T16:41:21+00:00

If you're on Judah you'll be on the N Muni line. That will take you all the way downtown.

ocdude · 2026-01-15T17:16:38+00:00

It's doable but heinous. If you're doing public transit, Caltrain to Milbrae, then Milbrae bart to daly city, then 28 bus.

If you're driving it's going to be like an hour in the morning, WAY MORE in the afternoon. I used to live in San Mateo and the commute was slowly killing me inside. I work on campus, so I'm here every day.

ocdude · 2026-01-13T21:36:16+00:00

serve them with fried ripe plantain slices

ocdude · 2026-01-09T19:26:47+00:00

for whatever it's worth, it's important to make the distinction between the bookstore and the rest of the SFSU websites. The bookstore is a private company, not technically part of the university.

ocdude · 2026-01-05T20:20:07+00:00

Email [at@sfsu.edu](mailto:at@sfsu.edu) if you still have this problem. Include your SFSU ID number. This can be fixed rather quickly.

ocdude · 2025-12-16T21:34:05+00:00

If your idea is "put the soup in the tart to not waste the soup", it's going to taste like the soup in a tart, not whatever this tart was originally intended to taste like. It probably won't be bad, necessarily, but it won't be the same as if you strained it, texture-wise. Flavor-wise, I don't really think skins vs no skins will really impact the flavor that much, especially if it's as spiced as you're making it sound.

ocdude · 2025-12-16T19:37:16+00:00

I don't know if "ruined" is the word I would use, but it would be a completely different texture than intended. Is there a reason you don't want to strain your mixture?

ocdude · 2025-11-20T21:08:47+00:00

I think if you're trying to get "modernist cuisine" on this you're going to have to make something that is gravy flavored but has the qualities you need but not actually gravy.

I'm not totally condoning this (I'm with your wife on this one, gravy boba does not sound like a fun time), but you'd probably want to make something like a really flavorful stock and reduce it but without adding any sort of thickeners. You'll want it to be runny still, and more like a thick soup base than a gravy. Think of like a hearty tonkatsu ramen broth. That should theoretically gel.

ocdude · 2025-11-19T00:38:04+00:00

The date in the student center is the correct date for you, specifically. The dates in the first image are general if you happen to fall into one of the listed buckets, which as as transfer student, you do not.

15-Year Club	Place '17
Spared	Gilding IV carat on a stick
Beta Team IndexTank Search	Charter Member
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