Octopus Overlords

Posted: **Mon Aug 13, 2018 10:32 am**

Kasey, this might be worth a thread of its own, especially if you want to keep us abreast of how things develop for you.

Posted: **Mon Aug 13, 2018 12:34 pm**

I'll keep that in mind once I got more to report on. Right now I have an Amazon wishlist of the items I find interesting. Stuff like the five-finger socks or the V-socks, and a couple of the black sneakers (Avia Union II, Sketchers Felton), and a couple insoles, plus attachments to my molle slingpack.

Posted: **Mon Aug 13, 2018 1:28 pm**

Couldn't find the thread about Alexa being used to investigate a crime, so in my failure to Isgresurrect a thread, I'll put this here

https://www.vice.com/en_uk/article/wjbz ... t-paranoia

For your smartphone to actually pay attention and record your conversation, there needs to be a trigger, such as when you say “hey Siri” or “okay Google.” In the absence of these triggers, any data you provide is only processed within your own phone. This might not seem a cause for alarm, but any third party applications you have on your phone—like Facebook for example—still have access to this “non-triggered” data. And whether or not they use this data is really up to them.

Posted: **Mon Aug 13, 2018 4:46 pm**

The island with an underwater sandfall.

https://www.globotreks.com/destinations ... rs-budget/

The volcanic island of Mauritius.

Posted: **Mon Aug 13, 2018 5:58 pm**

Kasey Chang wrote: ↑Mon Aug 13, 2018 12:34 pm I'll keep that in mind once I got more to report on. Right now I have an Amazon wishlist of the items I find interesting. Stuff like the five-finger socks or the V-socks, and a couple of the black sneakers (Avia Union II, Sketchers Felton), and a couple insoles, plus attachments to my molle slingpack.

Given that you live in SF, I'd actually go with stretching. Walking up and down hills is good exercise, and 16000 steps of it definitely warrants stretching of your calf muscles and hamstrings.

Cheaper, too

Posted: **Mon Aug 13, 2018 7:13 pm**

And a lot of it is just conditioning. I've twice gone from relatively sedentary to all day walking jobs. Both times were torture for a period of weeks. A couple of months in it was just routine.

Posted: **Mon Aug 13, 2018 8:23 pm**

Absolutely it's conditioning, but products can ease the pain while your body strengthens.

Stretching isn't really necessary for just walking. Walking is itself a good warmup exercise.

The walking then driving then walking is probably brutal, as your legs freeze up from hard exercise followed by nearly inert periods in the car. That alone is probably part of what's causing issues.

But mostly it's a heavy guy with weaker muscles. In time he'll be lighter and his legs will be stronger, but the transition is going to hurt, no real way around that (except slowing the transition down, but the job probably doesn't allow for that).

Posted: **Mon Aug 13, 2018 9:16 pm**

Oh, I agree. I was pushing on the shoes myself earlier. I just wanted to reinforce that a lot of this pain and hassle is going to vanish by fall.

Posted: **Mon Aug 13, 2018 11:34 pm**

Kraken wrote: ↑Mon Aug 13, 2018 10:26 am
Paingod wrote: ↑Mon Aug 13, 2018 10:10 am
Daehawk wrote: ↑Sun Aug 12, 2018 12:03 pm Orca mom finally stops carrying dead baby

The orca mom that either gave stillbirth or lost it after birth and had carried the baby for 17 days and 1000 miles has finally stopped. Really made me sad. Hope she is ok now. So touching how she grieved for her baby.
I get that these are intelligent animals, and this is a sad thing - but it won't stop me from referring to killer whales as "A##holes of the Ocean" - they take too much joy in killing and playing with prey. I started not liking them after seeing a video of them hunting and mercilessly drowning a humpback whale calf with the mother there, unable to stop them both. At the end, all they did was eat the calf's tongue and leave. A##holes.
This particular pod of A##holes is down to 75 individuals, and the dead calf was their first birth in 3 years.

What asshole turned on censoring on the forums?

Posted: **Tue Aug 14, 2018 3:30 am**

Kraken wrote: ↑Mon Aug 13, 2018 10:26 am This particular pod of A##holes is down to 75 individuals, and the dead calf was their first birth in 3 years.

schadenfreude is a helluva thing.

Said all humpbacks everywhere.

Posted: **Tue Aug 14, 2018 9:20 am**

Today Im baking a whole chicken. Not done this in many many years. Found a super simple yet tasty sounding recipe from none other than Sammy Hagar. Besides a whole chicken in my local store is just $3.

Posted: **Tue Aug 14, 2018 9:34 am**

Daehawk wrote: ↑Tue Aug 14, 2018 9:20 am Today Im baking a whole chicken. Not done this in many many years. Found a super simple yet tasty sounding recipe from none other than Sammy Hagar. Besides a whole chicken in my local store is just $3.

FWIW, if it's a whole chicken you're roasting it; if it's pieces of chicken you're baking it. No idea why.

Posted: **Tue Aug 14, 2018 9:43 am**

ImLawBoy wrote: ↑Mon Aug 13, 2018 11:34 pm
Kraken wrote: ↑Mon Aug 13, 2018 10:26 am
Paingod wrote: ↑Mon Aug 13, 2018 10:10 am
Daehawk wrote: ↑Sun Aug 12, 2018 12:03 pm Orca mom finally stops carrying dead baby

The orca mom that either gave stillbirth or lost it after birth and had carried the baby for 17 days and 1000 miles has finally stopped. Really made me sad. Hope she is ok now. So touching how she grieved for her baby.
I get that these are intelligent animals, and this is a sad thing - but it won't stop me from referring to killer whales as "A##holes of the Ocean" - they take too much joy in killing and playing with prey. I started not liking them after seeing a video of them hunting and mercilessly drowning a humpback whale calf with the mother there, unable to stop them both. At the end, all they did was eat the calf's tongue and leave. A##holes.
This particular pod of A##holes is down to 75 individuals, and the dead calf was their first birth in 3 years.
What asshole turned on censoring on the forums?

Swearing is not allowed on the internet.

Posted: **Tue Aug 14, 2018 10:32 am**

Kraken wrote: ↑Tue Aug 14, 2018 9:43 am
ImLawBoy wrote: ↑Mon Aug 13, 2018 11:34 pm
Kraken wrote: ↑Mon Aug 13, 2018 10:26 am
Paingod wrote: ↑Mon Aug 13, 2018 10:10 am
Daehawk wrote: ↑Sun Aug 12, 2018 12:03 pm Orca mom finally stops carrying dead baby

The orca mom that either gave stillbirth or lost it after birth and had carried the baby for 17 days and 1000 miles has finally stopped. Really made me sad. Hope she is ok now. So touching how she grieved for her baby.
I get that these are intelligent animals, and this is a sad thing - but it won't stop me from referring to killer whales as "A##holes of the Ocean" - they take too much joy in killing and playing with prey. I started not liking them after seeing a video of them hunting and mercilessly drowning a humpback whale calf with the mother there, unable to stop them both. At the end, all they did was eat the calf's tongue and leave. A##holes.
This particular pod of A##holes is down to 75 individuals, and the dead calf was their first birth in 3 years.
What asshole turned on censoring on the forums?
Swearing is not allowed on the internet.

Well...fuck.

Posted: **Tue Aug 14, 2018 10:48 am**

Skinypupy wrote: ↑Tue Aug 14, 2018 10:32 am
Kraken wrote: ↑Tue Aug 14, 2018 9:43 am
ImLawBoy wrote: ↑Mon Aug 13, 2018 11:34 pm
Kraken wrote: ↑Mon Aug 13, 2018 10:26 am
Paingod wrote: ↑Mon Aug 13, 2018 10:10 am
Daehawk wrote: ↑Sun Aug 12, 2018 12:03 pm Orca mom finally stops carrying dead baby

The orca mom that either gave stillbirth or lost it after birth and had carried the baby for 17 days and 1000 miles has finally stopped. Really made me sad. Hope she is ok now. So touching how she grieved for her baby.
I get that these are intelligent animals, and this is a sad thing - but it won't stop me from referring to killer whales as "A##holes of the Ocean" - they take too much joy in killing and playing with prey. I started not liking them after seeing a video of them hunting and mercilessly drowning a humpback whale calf with the mother there, unable to stop them both. At the end, all they did was eat the calf's tongue and leave. A##holes.
This particular pod of A##holes is down to 75 individuals, and the dead calf was their first birth in 3 years.
What asshole turned on censoring on the forums?
Swearing is not allowed on the internet.
Well...fork.

FTFY.

Posted: **Tue Aug 14, 2018 12:24 pm**

GreenGoo wrote: ↑Mon Aug 13, 2018 8:23 pm The walking then driving then walking is probably brutal, as your legs freeze up from hard exercise followed by nearly inert periods in the car. That alone is probably part of what's causing issues.

But mostly it's a heavy guy with weaker muscles. In time he'll be lighter and his legs will be stronger, but the transition is going to hurt, no real way around that (except slowing the transition down, but the job probably doesn't allow for that).

The driving is only a few minutes apart. Seems my muscles right around my knees have problems, but they do feel a bit better. I generally climb stairs only with my left leg, as my right knee has some problems, esp. if I bend my knees out a bit. However, I can now climb a few steps if I keep my knees more "together" and straight.

Actually, the transition was pretty lucky already. In the past two weeks I've been occasionally allocated a helper, who did most of the running around, and that gave me still some conditioning. One day I thought I ripped my achilles' tendon it hurt so much, but it healed over the weekend. Lucky me.

The job is a bit of PITA sometimes, esp. apartment complexes when there is no map of all the buildings, and these big cargo vans are NOT meant to be driven around tight apartment complexes. U-turn is nearly impossible.

Posted: **Tue Aug 14, 2018 1:18 pm**

Clameur de Haro.

A woman has activated the ancient Norman rite of Clameur de Haro to protest against the narrowing of a road which she claims would endanger pedestrians and motorists.

Rosie Henderson, from Guernsey, raised the clameur by kneeling and calling for help and reciting the Lord’s Prayer in Norman French. Fully enforceable in Guernsey and Jersey law, it means the construction work in St Peter Port must stop until a court decides the case.

Posted: **Tue Aug 14, 2018 1:26 pm**

?!?!

Impressive. I like it when things get old school.

Posted: **Tue Aug 14, 2018 6:20 pm**

im weirdly sick. For 2 days going. Weirdly I say because its a weird sick feel.

My kidney is hurting as always but it hurts different. Cant explain it. But been having heartburn so bad I have to drink some milk to coat my esophagus and take tums and such to get it to quit. But the weirdest is a sick stomach. It stays at a low level then will get worse to almost make me puke then it goes down to a low lvl again...all these two days. Im sitting here slightly sick. Its a crappy feeling.

Im baking / roasting a chicken hoping the tender chicken meat will not make it worse and help me feel better. Im sipping Coca Cola and drinking Sprite. Not eating weird or harsh stuff.

I just feel bad all over especially my stomach but without a fever or cough or any other signs of being sick. Dont even feel much like gaming so I know Im way off lol.

Posted: **Tue Aug 14, 2018 8:27 pm**

I always tweak my recipes. This time that chicken called for a tablespoon of each salt, onion powder, garlic powder. Thats just too much. I cut the onion and garlic down to just a few pinches and the salt by 3/4. The butter is salted so didn't need much. Also added a good splash of lemon juice. Turned out JUICY and tender...so tasty too. Im very impressed. One recipe called for 400F and 1 hour. Another 350F and 1 1/2 hours. I did 375F and 1 hour 45 min. The last 15 min I raised the heat to 425.

We have both been sick at at stomachs today and weren't sure we'd be able to even smell the chicken once cooked but we ate a couple small bites and I think its actually made us a little less nauseous.

Amazing chicken and not over seasoned.

Posted: **Tue Aug 14, 2018 11:25 pm**

Try it the other way around. When I roast a chicken, I do 425 for the first 15 minutes, and then I lower it to 375 until the chicken cooks to temperature.

Posted: **Wed Aug 15, 2018 8:11 am**

Daehawk wrote: ↑Tue Aug 14, 2018 6:20 pmIm sipping Coca Cola...

Try dumping the Cola. It's a rich chemical cocktail. My wife used to love having a few diet Cokes during the day. Then, out of the blue, she started having stomach pains and feeling unwell. Not knowing what else to do, she adjusted her diet and cut out colas as it was really the only "bad" (chemically) thing she was consuming. Whatever it was, she felt better in a few days and now avoids them like the plague.

Posted: **Wed Aug 15, 2018 9:10 am**

ImLawBoy wrote: ↑Tue Aug 14, 2018 11:25 pm Try it the other way around. When I roast a chicken, I do 425 for the first 15 minutes, and then I lower it to 375 until the chicken cooks to temperature.

This.

You start with the higher temperature to create a nice brown skin, that then traps juices as the rest of the bird cooks. Much like searing a steak on the grill first.

Posted: **Wed Aug 15, 2018 9:19 am**

Unagi wrote: ↑Wed Aug 15, 2018 9:10 am
ImLawBoy wrote: ↑Tue Aug 14, 2018 11:25 pm Try it the other way around. When I roast a chicken, I do 425 for the first 15 minutes, and then I lower it to 375 until the chicken cooks to temperature.
This.

You start with the higher temperature to create a nice brown skin, that then traps juices as the rest of the bird cooks. Much like searing a steak on the grill first.

FYI, the searing sealing in juices is just a commonly repeated myth. Searing adds deliciousness, but doesn't actually stop any moisture from leaving.

Posted: **Wed Aug 15, 2018 9:23 am**

The best way to keep moisture in a steak is to leave it in the cow and just have a veggie burger.

Posted: **Wed Aug 15, 2018 9:24 am**

wonderpug wrote: ↑Wed Aug 15, 2018 9:19 am
Unagi wrote: ↑Wed Aug 15, 2018 9:10 am
ImLawBoy wrote: ↑Tue Aug 14, 2018 11:25 pm Try it the other way around. When I roast a chicken, I do 425 for the first 15 minutes, and then I lower it to 375 until the chicken cooks to temperature.
This.

You start with the higher temperature to create a nice brown skin, that then traps juices as the rest of the bird cooks. Much like searing a steak on the grill first.
FYI, the searing sealing in juices is just a commonly repeated myth. Searing adds deliciousness, but doesn't actually stop any moisture from leaving.

Yes, thank you.

You posted this as I was finding this video where Alton proves it:

https://www.foodnetwork.com/videos/to-s ... sear-98517

Posted: **Wed Aug 15, 2018 9:57 am**

The name of Alton has been spoken. There can be no further discussion.

Posted: **Wed Aug 15, 2018 10:10 am**

The music video director? Seems like a strange pull.

Posted: **Wed Aug 15, 2018 10:32 am**

Z-Corn wrote: ↑Wed Aug 15, 2018 9:24 am
wonderpug wrote: ↑Wed Aug 15, 2018 9:19 am
Unagi wrote: ↑Wed Aug 15, 2018 9:10 am
ImLawBoy wrote: ↑Tue Aug 14, 2018 11:25 pm Try it the other way around. When I roast a chicken, I do 425 for the first 15 minutes, and then I lower it to 375 until the chicken cooks to temperature.
This.

You start with the higher temperature to create a nice brown skin, that then traps juices as the rest of the bird cooks. Much like searing a steak on the grill first.
FYI, the searing sealing in juices is just a commonly repeated myth. Searing adds deliciousness, but doesn't actually stop any moisture from leaving.
Yes, thank you.

You posted this as I was finding this video where Alton proves it:

https://www.foodnetwork.com/videos/to-s ... sear-98517

I actually think I saw that too, so - double shame on me

, but still - you start high, then go low.... period.

(and I do believe it keeps juices in the bird)

Posted: **Wed Aug 15, 2018 12:02 pm**

I cant get that video to show up and play. I also only found one other copy of it online and it also was blank and didn't play.

Posted: **Wed Aug 15, 2018 3:26 pm**

Daehawk wrote: ↑Wed Aug 15, 2018 12:02 pm I cant get that video to show up and play. I also only found one other copy of it online and it also was blank and didn't play.

I had to maximize the window first and then hit play. It took a few seconds to launch...

Posted: **Wed Aug 15, 2018 3:27 pm**

Unagi wrote: ↑Wed Aug 15, 2018 10:32 am
Z-Corn wrote: ↑Wed Aug 15, 2018 9:24 am
wonderpug wrote: ↑Wed Aug 15, 2018 9:19 am
Unagi wrote: ↑Wed Aug 15, 2018 9:10 am
ImLawBoy wrote: ↑Tue Aug 14, 2018 11:25 pm Try it the other way around. When I roast a chicken, I do 425 for the first 15 minutes, and then I lower it to 375 until the chicken cooks to temperature.
This.

You start with the higher temperature to create a nice brown skin, that then traps juices as the rest of the bird cooks. Much like searing a steak on the grill first.
FYI, the searing sealing in juices is just a commonly repeated myth. Searing adds deliciousness, but doesn't actually stop any moisture from leaving.
Yes, thank you.

You posted this as I was finding this video where Alton proves it:

https://www.foodnetwork.com/videos/to-s ... sear-98517
I actually think I saw that too, so - double shame on me

, but still - you start high, then go low.... period.

(and I do believe it keeps juices in the bird)

I do agree. That's how they teach you to do birds in culinary school...

Posted: **Wed Aug 15, 2018 3:57 pm**

I think I need to start a [Dads] thread to keep track of these great stories. Today my dad asked me if I could get him a wireless speaker. Of course the question is only part of the fun, because of course you want to know what a 72 year old man with an answering machine wants with a wireless speaker.

The answer is that he wants to be able to play his vinyl albums on a record player in their basement but hear them in the living room. I'm sure most of you are thinking, why not just move the record player to the living room? However, that's apparently not an option here as it bothers my mother. The record player is from 1972 (I think) so I explained that maybe there's some type of magic receiver I could connect it to that would then broadcast via Bluetooth to a wireless speaker. This seems like a lot of work, but if a 72 year old man wants me to run this down, I guess I will. In doing some quick research they apparently make turntables with Bluetooth transmitters already built in, so for added hilarity I'll see if he wants that instead.

I don't know if this is a normal relationship for an adult child to have with their parents, but sometimes I feel like a concierge that dabbles in bizarre requests.

Posted: **Wed Aug 15, 2018 4:16 pm**

Z-Corn wrote: ↑Wed Aug 15, 2018 3:27 pm
Unagi wrote: ↑Wed Aug 15, 2018 10:32 am
Z-Corn wrote: ↑Wed Aug 15, 2018 9:24 am
wonderpug wrote: ↑Wed Aug 15, 2018 9:19 am
Unagi wrote: ↑Wed Aug 15, 2018 9:10 am
ImLawBoy wrote: ↑Tue Aug 14, 2018 11:25 pm Try it the other way around. When I roast a chicken, I do 425 for the first 15 minutes, and then I lower it to 375 until the chicken cooks to temperature.
This.

You start with the higher temperature to create a nice brown skin, that then traps juices as the rest of the bird cooks. Much like searing a steak on the grill first.
FYI, the searing sealing in juices is just a commonly repeated myth. Searing adds deliciousness, but doesn't actually stop any moisture from leaving.
Yes, thank you.

You posted this as I was finding this video where Alton proves it:

https://www.foodnetwork.com/videos/to-s ... sear-98517
I actually think I saw that too, so - double shame on me

, but still - you start high, then go low.... period.

(and I do believe it keeps juices in the bird)
I do agree. That's how they teach you to do birds in culinary school...

As I understand it, it's less about the juices and more about getting the skin crisp and making sure the dark meat gets done. If my memories of Alton are correct.

Posted: **Wed Aug 15, 2018 4:20 pm**

hentzau wrote: ↑Wed Aug 15, 2018 4:16 pm
Z-Corn wrote: ↑Wed Aug 15, 2018 3:27 pm
Unagi wrote: ↑Wed Aug 15, 2018 10:32 am
Z-Corn wrote: ↑Wed Aug 15, 2018 9:24 am
wonderpug wrote: ↑Wed Aug 15, 2018 9:19 am
Unagi wrote: ↑Wed Aug 15, 2018 9:10 am
ImLawBoy wrote: ↑Tue Aug 14, 2018 11:25 pm Try it the other way around. When I roast a chicken, I do 425 for the first 15 minutes, and then I lower it to 375 until the chicken cooks to temperature.
This.

You start with the higher temperature to create a nice brown skin, that then traps juices as the rest of the bird cooks. Much like searing a steak on the grill first.
FYI, the searing sealing in juices is just a commonly repeated myth. Searing adds deliciousness, but doesn't actually stop any moisture from leaving.
Yes, thank you.

You posted this as I was finding this video where Alton proves it:

https://www.foodnetwork.com/videos/to-s ... sear-98517
I actually think I saw that too, so - double shame on me

, but still - you start high, then go low.... period.

(and I do believe it keeps juices in the bird)
I do agree. That's how they teach you to do birds in culinary school...
As I understand it, it's less about the juices and more about getting the skin crisp and making sure the dark meat gets done. If my memories of Alton are correct.

And I agree with this. When I was agreeing before it was to the "Start high temp and then drop down" method. Crisp skin should be the goal.

If you want to keep moisture in the bird a brine is best.

Posted: **Wed Aug 15, 2018 4:25 pm**

Z-Corn wrote: ↑Wed Aug 15, 2018 4:20 pm

If you want to keep moisture in the bird a brine is best.

Or use the beer can method on the grill.

Posted: **Wed Aug 15, 2018 4:39 pm**

Smoove_B wrote: ↑Wed Aug 15, 2018 3:57 pm In doing some quick research they apparently make turntables with Bluetooth transmitters already built in, so for added hilarity I'll see if he wants that instead.

We have one of those. Make sure you read through the details carefully. Ours does not send the sound out via bluetooth; instead, it works as a bluetooth receiver. So I can select it from my phone and have it play Pandora through its speakers. But I cannot listen to the records through my bluetooth headphones. So just make sure you are getting one that will actually transmit.

Posted: **Wed Aug 15, 2018 4:43 pm**

Good to know! Thanks.

Posted: **Wed Aug 15, 2018 4:59 pm**

Smoove_B wrote: ↑Wed Aug 15, 2018 3:57 pm I think I need to start a [Dads] thread to keep track of these great stories. Today my dad asked me if I could get him a wireless speaker. Of course the question is only part of the fun, because of course you want to know what a 72 year old man with an answering machine wants with a wireless speaker.

The answer is that he wants to be able to play his vinyl albums on a record player in their basement but hear them in the living room. I'm sure most of you are thinking, why not just move the record player to the living room? However, that's apparently not an option here as it bothers my mother. The record player is from 1972 (I think) so I explained that maybe there's some type of magic receiver I could connect it to that would then broadcast via Bluetooth to a wireless speaker. This seems like a lot of work, but if a 72 year old man wants me to run this down, I guess I will. In doing some quick research they apparently make turntables with Bluetooth transmitters already built in, so for added hilarity I'll see if he wants that instead.

I don't know if this is a normal relationship for an adult child to have with their parents, but sometimes I feel like a concierge that dabbles in bizarre requests.

At least you're getting "Can you help me with the Google? I keep typing my password into it, but I can't see my AOL."

Posted: **Wed Aug 15, 2018 5:34 pm**

I'm grateful that my mom is relatively tech-savvy. My in-laws, on the other hand, are hopeless. Neither of them even have cell phones.

Octopus Overlords

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