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Ornamental Dingbat posted:Fat animals are blessed when they're genetically designed to get fat. Like bears, groundhogs, and Mississippians. What about... me? 
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Feb 25, 2021 23:46
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Ornamental Dingbat posted:Fat animals are blessed when they're genetically designed to get fat. Like bears, groundhogs, and Mississippians. Have some compassion. Poor little guy is resorting to hard drugs to lose weight because of comments like this!
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Feb 25, 2021 23:50
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SniperWoreConverse posted:why bother taking pics with so much processing they look like cg because thats what sells and digital storage means you can save all versions of a photo (mostly)forever
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Feb 25, 2021 23:51
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3D Megadoodoo posted:it's calling to me 
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Feb 26, 2021 00:19
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The dad's IRL wife is only one year older than me. (That's not blessed.)
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Feb 26, 2021 00:23
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3D Megadoodoo posted:What about... me? I don't recall ever seeing a fat Finn However, 100% of the Finns I'm aware of what they look like are hockey players
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Feb 26, 2021 00:32
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OWL FIGHT   https://www.youtube.com/watch?v=eXf0hnC1cuE Phy posted:I don't recall ever seeing a fat Finn https://en.wikipedia.org/wiki/Fatty_Finn
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Feb 26, 2021 00:53
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That's a Dog Scout Merit Badge winner right there (we might need a photoshop Dog Scout Merit Badge patch thread actually).
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Feb 26, 2021 00:59
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Otteration posted:(we might need a photoshop Dog Scout Merit Badge patch thread actually). drat right
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Feb 26, 2021 04:56
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Lodin posted:And also, remember to always adjust your squirrel or whatever the hell that is before usage. 
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Feb 26, 2021 07:33
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Nektu posted:Apparently the tail is used to pump up Yeah its really annoying when you get one with a broken tail and it's just stuck in the lowest position all the time
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Feb 26, 2021 07:58
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SniperWoreConverse posted:why bother taking pics with so much processing they look like cg lol if you think that 90% of the pics you see nowadays have no post-processing at all, even a simple thing like adjusting the exposure or correcting level curves can radically change the look of a photo when you see really fake-looking colors it's very probably long-exposure HDR used to make it possible to capture a big range of values or time-based effects in the same pic. while it's true that some people overdo it because they have really bad taste, in certain conditions it can't be avoided you should be more annoyed by the people who crank the contrast on every single loving picture
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Feb 26, 2021 09:12
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The Internet has taught me that it's only a good photo if you crank the sliders so much every single object has a gigantic halo. That's when you've processed it just right.
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Feb 26, 2021 09:26
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most phones which take "good" pics just have a camera app with hdr effect permanently enabled. it's great
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Feb 26, 2021 09:52
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Associate Christ
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other people posted:most phones which take "good" pics just have a camera app with hdr effect permanently enabled. it's great yeah I reluctantly made the switch from android phone to an iphone 8 in 2019 and it surprised me with how good the photos are even without any correction, then I noticed that in extreme light conditions it automatically saves and HDR image when you think about it we're just trying to replicate the incredible HDR capabilities of the human eye in our cameras, so that little by little what you shoot looks increasingly like what you see
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Feb 26, 2021 10:05
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necroid posted:yeah I reluctantly made the switch from android phone to an iphone 8 in 2019 and it surprised me with how good the photos are even without any correction, then I noticed that in extreme light conditions it automatically saves and HDR image you changed at just the wrong time you MORON. Pixl 5 is better than iphone and cheaper you IDIOT
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Feb 26, 2021 10:13
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Wendigee posted:you changed at just the wrong time you MORON. Pixl 5 is better than iphone and cheaper you IDIOT I guess you're probably joking but I honestly got tired of setting up apps and widgets for every single thing that I wanted to customize so I just said gently caress it, let's try one of these phones for IDIOTS that do all the work for you I also bought it because it was the last model with fingerprint ID instead of facial recognition (and at the time it cost less than a new Google phone) e : sry too many words   
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Feb 26, 2021 10:23
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Ham Cheeks posted:behold the sleek and silent killer Obesity?
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Feb 26, 2021 11:16
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sigher posted:Obesity? It's in the midst of having a cow, man
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Feb 26, 2021 13:54
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sigher posted:Obesity? Obekitty
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Feb 26, 2021 14:40
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Reminds me of my ferrets that had some plush balls with bells in them and they'd always hide them in obvious places. Then I'd steal them and start ringing them to get the buggers attention and they would get legit angry. Oh, found a good video. https://www.youtube.com/watch?v=NtlRYG8xxNQ
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Feb 26, 2021 15:13
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Lodin posted:Those are pretty much the sounds I make when I wake up. YES
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Feb 26, 2021 16:07
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https://twitter.com/allisonhussey/status/1365303865571180544?s=20
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Feb 26, 2021 16:33
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my grandpa looked so much like him it's kind of insane.   and he was a pretty solid outlaw type dude so more similarities.
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Feb 26, 2021 16:37
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  Edit: For anybody curious, my pie ended being almost perfect on the inside. Just need to add more sugar next time and it'll be  
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Feb 26, 2021 17:06
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This better not awaken anything in me....
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Feb 26, 2021 17:07
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Solar Tornado posted:This better awaken anything in me....
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Feb 26, 2021 17:31
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dog nougat posted:For anybody curious, my pie ended being almost perfect on the inside. Just need to add more sugar next time and it'll be I am actually curious and I'd love to know your recipe/strat.  I recently baked this apple pie for a friend's birthday and while I was very pleased with the crust and the appearance, the filling was a bit meh and didn't have the amazing apple pie flavour and texture I was hoping for.
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Feb 26, 2021 17:47
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Butterfly Valley posted:I am actually curious and I'd love to know your recipe/strat. wrong thread for this. it looks like the Platonic Ideal of an apple pie. it looks like what a starving hobo imagines gets served for dessert every day on the Big Rock Candy Mountain.
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Feb 26, 2021 17:55
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The Man in Black (Thigh High Boots)
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Feb 26, 2021 18:14
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Butterfly Valley posted:I am actually curious and I'd love to know your recipe/strat. That's a drat beautiful crust!  For my filling I basically went off of this recipe for a basic guideline for my filling. Warning: there's an excessive amount of text and rambling. I seasoned the filling with cinnamon, nutmeg, lemon zest, lemon juice(used a bit too much), and brown sugar. I just kinda eyeballed my amounts for everything: Cinnamon was about 1½-2 tsp Nutmeg about ½ tsp Majority of the zest from a lemon Lemon juice ~2 tbsp (just juiced the entire lemon tbh) Brown sugar ½ cup White sugar slightly less ¼ cup (should've probably added another ⅛-¼ cup, but I don't like my pies overly sweet) I don't have corn starch so used about 2-3 tbsp ap flour to thicken everything up. The apple types make a big difference in the final product. I used pink lady apples because they're reasonably tart, fairly firm, and were on sale. In my experience McIntosh apples make the best pies, but living in the south i can't find them here. Braeburn's are good as well, but can be difficult to find.. I personally don't peel my apples because I like the taste and texture and am kinda lazy and hate peeling fruit/veg.
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Feb 26, 2021 18:29
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uber_stoat posted:wrong thread for this. it looks like the Platonic Ideal of an apple pie. it looks like what a starving hobo imagines gets served for dessert every day on the Big Rock Candy Mountain. I didn't even click this thread, I was lifted up into the air by my nostrils on an aromatic wisp.
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Feb 26, 2021 18:33
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Picnic Princess posted:Here's some of my own "overprocessed" pics. you can choose to like them, or not. I had fun with them, that's the whole point. Love these shots, especially that foggy/hazy forest one
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Feb 26, 2021 18:35
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Desert Bus posted:This is Dor aka Adora Belle aka HEY NO STOP. She is 14+ years old and has been my buddy 24/7 for most of that. She enjoys sunlight and finding poo poo to eat that makes her puke. She is a jerk and I love her. 
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Feb 26, 2021 18:42
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https://twitter.com/lfinnegal/status/1365344202054230018  
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Feb 26, 2021 18:57
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Butterfly Valley posted:I am actually curious and I'd love to know your recipe/strat. This may be something you already super know, given the beauty of that piecrust, but cooking apples/bramley apples are specifically selected for because they go really mushy when cooked, so they are excellent for puree and sauces. If you want your apples to retain their form, you have to use an eating apple. I make apple crumbles all the time, and I still use bramley apples, but I've found a way to avoid the mushiness, which is that I do not precook the apple at all. Nearly every recipe tells you to precook, but we like a hell of a lot of crumble, so raw apples, spiced and sugared, topped with a mountain of crumble will still have a nice texture even after 45 mins in the oven Pookah fucked around with this message at 19:06 on Feb 26, 2021 |
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Feb 26, 2021 19:03
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bears
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Feb 26, 2021 19:05
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https://twitter.com/MyBookieBet/status/1365312900987052039?s=19 HBD to a legendary performance
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Feb 26, 2021 19:16
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Feb 26, 2021 19:20
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dog nougat posted:Warning: there's an excessive amount of text and rambling. When is there ever not? dog nougat posted:The apple types make a big difference in the final product. I used pink lady apples because they're reasonably tart, fairly firm, and were on sale. In my experience McIntosh apples make the best pies, but living in the south i can't find them here. Braeburn's are good as well, but can be difficult to find.. I personally don't peel my apples because I like the taste and texture and am kinda lazy and hate peeling fruit/veg. Thanks this is good advice. I kinda poo poo myself in the supermarket because I realised I live in a French speaking country and had never considered the different availability/names of apples so I just googled 'good cooking apples in France' and went with Jonagolds because there was a big cheap bag in front of me. They were too mushy and mealy as that other poster said, I definitely prefer a tarter firmer apple so I'll try Pink Ladies next time because I know they have those. Also the recipe I followed had some weird technique where you piled the raw apples in the pie then assembled the lattice on top and poured a thick sugar/butter mixture over the whole thing so it trickled down into the filling - while this contributed to making the crust look amazing I don't think it did wonders for the filling. Pre-cooking it some as in your recipe should allow me much greater control over the eventual taste and texture.
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Feb 26, 2021 19:42
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