fingus

u/fingus


r/asoiaf•

So who thinks that Shireen's greyscale might end up becoming an issue at the Wall eventually? Val completely freaked out when she saw her and strongly hinted towards it being possible for greyscale to lay dormant for a while, sort of like herpes. With the Lord Commander dead and high tensions between the Watch, Wildlings and Stannis' men, as well as thousands of wights coming in from Hardhome, an outbreak of one of the most gruesome and feared plagues in Westeros does not bode well for the last line of defense against the Others.

What are your thoughts?

4056

r/buildapc•

I am a 3D artist looking to upgrade from my three year old Macbook Pro, but my dilemma is that I graduate this summer and I might have to move for work. I decided to go for a compact build that would be easy to move around and can fit in a suitcase. My friend did a similar build and it works great, so I'm pretty much just mimicking him but more geared towards 3D production.

In short, this is a Micro ATX build that aims to be stable and compact rather than cutting edge. Overclocking is not a priority but I like to have the option available. My budget was around 900$, not including a monitor.

111

r/darksouls•

I was talking to my friend about how the Gravelord Covenant is not that fun to play. The concept and mechanic is great, but the way it works right now you get so little feedback that you end up idling for long stretches for time just hoping your phantoms manage to kill your victims.

Something we thought of to remedy that is if you could see the ghost images of the three phantoms you send out as they run around the area and hunt for players. Visually this would be similar to how you see the white ghost images of other players, except that your phantoms would have a red or black tint. Additionally the players being invaded would see your ghost image, but they won't be able to attack you unti

63

r/Cooking•

Here is the article in question

The part where she mentions chicken is this:

Before y’all throw a hissy fit, just hear me out. I first learned of this technique from Judy Rodgers’ The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved Restaurant. Judy massively salts her chicken before roasting, and I’ve adapted the practice to steaks.

Now what I wonder is if the amount of salt and the time it has to rest is different. My common sense tells me that it probably is. So I'm wondering if you Cookitors have any experience with this.

I have three chicken b

112