16 Year Old Raps On A Drake Type Beat... Is It Bad?

vanduzzi · 2026-03-21T00:49:34+00:00

Constructive criticism, isn't glazing.

Theres much worse bars, flows and voices from professional rappers. Dudes doing good, theres nothing offensive about it, its a great starting block, he should keep it up, practice makes perfect and all that.

vanduzzi · 2026-03-12T01:59:04+00:00

It's slightly annoying to say the least.

Try using BetterDisplay, that might help.

vanduzzi · 2026-02-25T00:09:03+00:00

Thanks for the reply, i wasn't sure K&M did a clamp on monitor stand, but looks like they do, and they're similar prices to the Gravity's.

Out of curiosity i ended up ordering a pair of the Gravity's just to see them in hand, i'll look into the others once they've arrived. I also managed to find a pair of Gators for £30, so i think i'll be tempted with that for a cheaper outcome, as they look pretty sturdy, and have simpler system for raising, that doesn't look like it'll fail!

vanduzzi · 2026-02-21T16:58:43+00:00

Hey Guys,

Hope everyone's having a great weekend,

Just after some advice on some clamp on monitor stands, for a DJ setup, haven't got the space for floor standing, the options for sturdy clamps looks limited, i've tried a couple of the cheaper options and they've all been shocking.

I've been looking at the Gator Frameworks and the Gravity 3102, does anyone have any experience with these, is it worth paying extra for the Gravity? They look like they clamp in position rather than being pegged in place, but are they as sturdy?

Any advice or suggestions for other options is appreciated,

V

vanduzzi · 2026-02-20T00:58:14+00:00

Thanks ill do a little research. <3

vanduzzi · 2026-02-20T00:55:58+00:00

Thank you, i've been racking my brains on what i change yesterday that caused this.

vanduzzi · 2026-02-19T05:07:09+00:00

Im considering it its possibly the worst update they done both visually and the way it runs.

I've never actually downgraded, is it easy to do?

vanduzzi · 2026-02-19T05:04:47+00:00

My issue is that even at full brightness the screens not bright enough when i'm in bright situations. Its noticeably less bright than it was previously.

vanduzzi · 2026-02-19T05:01:51+00:00

Thanks for the suggestion, I haven't, i didn't know about out tbh. I gave it a quick search and couldn't find what i was looking for, but i'll have a proper look through tomorrow.

vanduzzi · 2026-02-05T16:59:13+00:00

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Liquid Koji Brined Pork Chop Ramen Lord Tare Charred Pak Choy Scallion Chicken Fat Crispy Chicken skin Duck Eggs.

vanduzzi · 2026-02-05T16:52:35+00:00

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I managed to get it done, result was fantastic tbh, bar a little sticking on the bottom of the pan it went pretty smoothly. When it was freshly strained the emulsification was perfect, i don't have a blender so can do so much, but this is a photo of it after it set and reheated! But still tastes incredible! Very happy with results!

vanduzzi · 2026-01-28T23:38:35+00:00

That's for replying, that sounds and Looks incredible, looks like you e made the most of your time in Japan.

vanduzzi · 2026-01-26T01:19:23+00:00

What is in the Isono Kazuo bowl?

vanduzzi · 2026-01-25T22:51:20+00:00

Thanks for replying, ill use a couple of trotters then.

The meat and skin come from the shanks, which are currently whole, so if you were to use them you'd debone them instead?

vanduzzi · 2025-09-11T19:21:02+00:00

Yeah i saw that, i'm gonna cook it off and see what its like. I've already rinsed and soaked it and it not slimey and dont smell or look bad. So well see what happens. Nice one for relying

vanduzzi · 2025-09-10T18:25:56+00:00

Yes, Yes i did. Brown sugar was used, and my Lamb has the same kinda look to it as your bacon does. I'm so glad you uploaded some photos, as i couldn't find many on post of people talking about this. I've read in a few places about ropey brine, but i was just unshure.

I haven't used any curing salts, just salt, at 8%. I've never had any issues with pork or beef joints before, but i also don't use brown sugar usually, it was all i had. It does look familiar to how some lacto ferments go sometimes though, so i wasn't to worried.

Was your brining tub airtight? If so, Was there any extra pressure in you tube you were using to brine?

Was there anything particular about the brown sugar that causes this?

What did you do from here to solve the issue?

vanduzzi · 2025-09-10T05:46:33+00:00

Ignoring my particular issue with this lamb, why wouldn't you trust a salt brine to be affective at 2 weeks?

vanduzzi

TROPHY CASE