Timmah!

Well, there you have it. Since Warpog thinks it's silly, ban it!

Oh, I know; all my rigs, save 1, have been built by yours personally. First one was actually an assignment in Jr. High computer lab. Actually like tweaking the cpu, memory voltage settings & timings when a rig gets older & I'm not so worried about stressing it. Overclocking is cake nowadays. But I digress.

I remember back in the '80s, when I was in high school, DOS is what all the computers ran in the computer lab... no Windows yet.

Don't need any help, I'm a master baiter.

Hey Fella, that's not very nice!

I knew some months back, after having experienced the 1st scent I bought, that it would be a rabbit hole of sorts. The breadth of notes & accords, the range & mix of scents, is truly astounding. Ambergris, Oudh, Petrichor, Fougeres, Chypres, florals, freshies with Bergamot...Cardamom. Quality frags are leagues beyond designer fragrances. Truly amazing.

I would, but I'm playing a game called: "Work 80 - 100 hrs./wk. Will when time permits.

Thought you were playing Conan or something?

No, just read it like the pretty kitty wasn't my ass; I was like: 'Huh?'. Why do you ask if we're related? I was thinking it was a strange & obvious non sequitur (the cat not being my ass).

I had to read that a 2nd time.

Pig-lo's pet.

Post pics of your pets!

Meh, got 'grown' people feeling pissy, so they bring it, in one form or another, to the internet. Then one usually finds another. Then admins have to play babysitter for the attention whore(s). Waaah.

The oven part is totally not needed & something one can do maybe 3 or 4 times a year, but as much baking as I do, might as well crank 'er up to 500 & do a deep seasoning while I'm at it.

I've made about every style of pizza. Chicago deep dish, Chicago thin crust, normal crust, Detroit Style, Ny Style, Sicilian styles, Neapolitan style (can't make an actual Neapolitan yet, because I don't have an oven hot enough...yet) I've made literally 10's of thousands of pies in my years...having worked at a couple pizza joints over the years....& at home. I even have several yeast cultures I maintain in my refrigerator to add particular flavor profiles to accommodate & enhance whatever I'm particularly making. Even grow heirloom tomatoes & make my own sauce from them now and again. Recently added a couple new cultures to the gustatory lineup:

Lol, you say that as I'm about to post an 1 1/2 hour long video of making the dough, the hoagie rolls & the sammich. Too lazy to edit. Cooking's really as simple as following instructions & paying attention to detail. Thanks for the compliment.

... . . . . . . . . . . . . . . . . . . . . . . . . . . . ... H@x

The best that can be said is that the market is due for a correction. Asking a bunch of Idiots, much less actual experts to predict the timing of something that nobody can is well... beyond idiotic.

Stock market, long term, out performs most any other investment vehicle. Mistake people make is pulling their money when things turn down. Just invest in good stocks & leave the money alone. A classic book on the subject, which I read many years ago is by Princeton economist Burton Malkiel: A Random Walk Down Wall Street. The premise of the book, supported by facts is that a monkey could throw darts at the stock page, invest in those stocks long-term & outperform most professional investment management firms. Quite a stark proof of his theory. So, invest in stocks & hold on to them long-term. The book: https://amzn.to/3ataLX3

Saw that recipe today, as a matter of fact, since I have dough & marinated meat left over. Just gotta get to the store to buy more White American. I've got Sharp Cheddar, Mozzarella, Pepperjack, Colby Jack, Swiss, Queso...but outta the White American. As a side note, I can't believe they put frickin' Cheese Wiz on Philly sammiches in Philly. Sounds absolutely gross.

Betty Grable was born after the end of the 19th Century, so couldn't have been famous during it. She was famous in the 20th century for her legs as a pinup girl during WWII, not her eyes. Bette Davis, however was known for her eyes.

Let the sirloin marinate & the dough develop in the fridge for 2 days. The dough was punched down & risen about 5 times over that time. Was very good. Will post video if anyone wishes, but I'm not editing it.

Heynow! Ready for the fun!

First time watching, back in the day, I was like: 'You can do all that? Are you Allowed to do that?' Fukking next-level.