how is prangent formed?

Feels like that could be a minor villain from Captain America’s Silver Age rogues gallery.

Not OP but overexplaining jokes is my PaSsIoN.

If you do a raw substitution of Roman numerals for Arabic numerals when writing FF15, you wind up with FFIV. Of course, because of the way Roman numerals work, FFIV ≠ FF15 (as that is properly written as FFXV). Instead, FFIV refers to Final Fantasy 4.

The joke is that the only way you can make FF15 (or FFXV, if you prefer) good is to misunderstand the numbering and play a different game instead.

Edit: aw beans someone beat me to it.

I get it, context and all, but it’s very funny to me that you say you got bummed out by couple seconds of advertising for a cancer drug or treatment interrupting your video of bumbling hack frauds shouting about AIIIIIIIIIIIIIIIDS. Hell, Mike literally can’t help but laugh at geriatric women describing their health problems.

All you anti-AI luddites can bite my shiny metal Cybertruck bumper. I am saving SO MUCH TIME by having my vehicle hit schoolchildren on my behalf, I can finally work on engineering the perfect prompt to generate images of the kids all black Antifa uniforms, so people can tell that they were asking for it by how they were dressed… Modern problems, modern solutions! Now, if only I could get Grok to stop making the kids’ outfits so sexy…

(Cosmically massive amounts of sarcasm, which feels unnecessary to point out, but I’ve been wrong before)

Sympathies. That tightrope walk of dealing with someone who is misinformed but not malicious is tough. It’s important to challenge them, but not so stridently as to teach them not to engage with you, as you don’t want them to retreat further into that space. I wish I were more successful at it, but my mouth tends to outrun my brain. How did your colleague react to that reality check?

The desperate helplessness in that man’s voice during that call never fails to make me laugh.

How did you season this?

He just seems like a guy I could have a beer with, y’know?

Multiple decades on this earth, decent schooling, undergraduate degree in history, and yet today is the day I discover why the cotton gin is called that. Wild. Thank you for sharing.

Does it smell like a steak and seat 35?

You would take this frozen juice concentrate, mix this with copious amounts of whiskey, and then set it in the freezer. Because of the high alcohol content, it would not freeze like regular liquid. This was in anticipation of a family get-together around the 4th of July. Without judicious monitoring, the adult men would drink all of the punch before it was ready to be served.

Clear as mud?

Idk man, could be I’m just projecting on you conversations I’ve had with myself, but fondly remembering the sense of discovery you had with the Infinity Engine games while being sour on BG3 because it was “spoiled” for you seems like it has a lot more to do with your sense of nostalgia than any rational critique. Don’t get me wrong, I’m the sorta person who will break out my soapbox to yell about Morrowind’s virtues vs Oblivion or Skyrim, and I’ve also attempted to cajole several friends into giving BG1 a shot in the lead up to and wake of BG3’s release, so I’m sympathetic to your broader point. I just think, unless you’ve been out here reading reviews, watching Let’s Plays, opening discussion threads, and sucking down all in-house marketing Larian did, you vastly overestimate how much of the game is spoiled for you. And, frankly, if you’ve been doing all of those things, then the real culprit is how you spend your time online, not being online in and of itself.

Besides, the game is massive. Even watching multiple Let’s Plays of Act 1 would still leave room for discovery, simply because there are so many paths to pursue, many of them mutually exclusive. Hell, my big critique of the game is that I find the plethora of choices to be overwhelming, as I’m the sort that likes to consume all content in a single playthrough, and that’s literally impossible.

There’s practically no chance this knowledge will ever benefit me, but I’m happy to learn something new regardless. Thanks for sharing!

100%

I definitely have some ideas for some variations with cheese and herbs that I think will go great with some sort of chicken dish.

I hear you. I’m blessed with more choices for potato ingestion than I need or deserve in the supermarket aisle. a benefit of living in middle-America, I suppose. I’ve heard that you can approximate them by squeezing as much moisture as possible out of grated potato using a cheesecloth or tea towel, and then freezing the shreds before frying them off in a pan, but that degree of foresight and prep work doesn’t factor into most of my breakfasts lol.

all fried potatoes have a place in my heart (lodged into the arterial walls, secured with cholesterol glue), but I’ll always insist that hashbrowns are shredded potatoes, not cubed. don’t get me wrong, I’d happily house this entire bowl and ask you for seconds, but these are what I usually picture.

did you hand cut the potatoes? they’re very neatly done. I’m useless at consistency when it comes to anything smaller than 1 cm dice.

since you brought red-eye gravy up, are your familiar with its preparation? I’ve read that it’s often made by frying up a ham steak with maybe a little supplementary fat (butter, lard, or bacon grease) and creating a roux from the drippings. rather than milk, as might be done with sawmill/country gravy, the liquid added is strong black coffee.

this combination of ham, coffee, and roux has long fascinated me, as I imagine a real roller coaster of flavors there. however, I’ve not had the opportunity to order it in a real Southern diner, so I don’t know if I’m off-base here, especially because, as I think about it, I’m pretty sure the first time I came across the dish as a concept was in an alternate-history novel in which racist South Africans time travel to the American Civil War and hand out AK-47s to the Army of Northern Virginia. In other words, citation very much needed lol.

here is the process that i used this morning. the other posters are correct that American biscuits are apparently quite different than what biscuits are elsewhere. as someone else shared with you, I’ve often heard that the closest European equivalent would be a butter scone, but I’ve also heard folks who care more than I about these things that that’s also not exactly 1:1. in any case, it’s a very lightly sweet and buttery quickbread. it has a crispy exterior, and a very soft, tender crumb interior, sometimes with distinct, laminated layers (similar in principle to a croissant). it is equally at home in both savory and sweet applications. this morning, I ate them with elderberry jam, while I served them as a side for beef stew this evening. I used it to sop up the remnants in my bowl. equally delicious.

Liberally, and frequently!