!!!!!!!!!!!!!!!!!!!! Triggered !!!!!!!!!!!!!!!!I've added an Easter Egg, but you won't know it for quite a while, even if I post the picture here
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(But in a *very* good way... that might require a tissue)
!!!!!!!!!!!!!!!!!!!! Triggered !!!!!!!!!!!!!!!!I've added an Easter Egg, but you won't know it for quite a while, even if I post the picture here
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I really, *really* <insert a few more> would like to be able to share the "Official Update Release Schedule" formula, but I had a medical procedure (why don't they just call it an 'operation' or 'treatment' or whatever anymore?? like calling it a 'procedure' makes it less scary or less expensive or something... people have gotten wierd on the steady diet of bullshit modern society is feeding us) this morning and I am WAAAAYY to drugged up to remember if the intergral is from zero to X+1 (x being the number of titties added) or X-v ('v' being the really good things that happened since last release) or even if the formula was a 4th or 5th root of <y^2 + W + Q^n> (where 'W' is the amount of work to be done, 'Q' is the number of questions Sharky had to respond to, 'y' being the number of times he asked himself "Why am I doing this again?" and, 'n' of course being the number of times we ask when the next release is)... I think Sharky went over it back on page pi of the thread (sorry, that is the value pi but I don't have a pi key on this keyboard - my old one was better... it had all the greek letters. Admittedly it was a but cumbersome to use, but hell - what isn't when you're typing one-handed??).update for when?
That's not how pizza dough should be made though.I'm painfully aware that the last update was 4 moths ago, but the best estimate I can give right now is - somewhere between 'soon' and 'when it's done'. Whenever I sit down to write the plot it keeps expanding and I can't help it. It's like making pizza dough - it's too dry, so you add a bit of water, and now it's to moist, so you add some flour... and then the yeast kick in and suddenly you got a bucket of dough and nowhere enough sauce or cheese.
Oh god, that's a great analogy. Feels like 90% of my creative projects do thatI'm painfully aware that the last update was 4 moths ago, but the best estimate I can give right now is - somewhere between 'soon' and 'when it's done'. Whenever I sit down to write the plot it keeps expanding and I can't help it. It's like making pizza dough - it's too dry, so you add a bit of water, and now it's to moist, so you add some flour... and then the yeast kick in and suddenly you got a bucket of dough and nowhere enough sauce or cheese.
Send me a dm with some info on how you want to be portrayed in-game, cause I'm definitely putting your ramnlings in my game now.As my pappy used to say, "Boy, sometimes you jus' got to strap on your wooden beak and peck shit with the rest of the chickens."
... I still have no fuckin' clue what that was supposed to mean.
But he was trying to teach me about life and I am still a bit fuzzy about the meaning of *THAT* too, so maybe he was just wise in his use of implied confusion. Something about working through the unpleasant parts. Anyway, there are two types of people in this world; those who make pizza like shark_inna_hat and those who make pizza professionally (and get their dough mostly pre-made by a machine). Yes, yes... I know there are a very, select few that can actually make it manually in some mystical 'correct' way - but we are talking about real people here!
... actually, not sure what that adds to the conversation either... damn. I was sure the meds had worn off (mostly) by now! The pain damn sure is back... let this be a lesson, kiddos: say 'No' to medicine! Wait... drugs... say 'No' to drugs. Yeah... Nancy Reagan... classy First Lady. Yeah, yeah - I'm dating myself now, and I usually only do that when no-one's around and I am playing "SlutEd"... crap.. overshared - Ignore
Anyway, Take as long as you need (and it takes) Shark! Didn't mean to sound like I was being critical - I remember what 'the process' is like with software development (one of the primary reasons I am ON meds now, coincidentally).
Flour, water, yeast, salt, a pair of hands and basic knowledge of baker's percentage is all the mystical items you knead to make pizza dough. After all, it's just a flat piece of simple bread stained with passed tomato sauce and cheese so undeveloped that you can barely eat it on its own.Yes, yes... I know there are a very, select few that can actually make it manually in some mystical 'correct' way - but we are talking about real people here!
No need to knead, mix it, leave it for an hour of 12. Autolyse is your friend. Some sugar to get the yeast going also might help, not to mention olive oil if you actually want the pizza to taste good. True about the oven - if you can't smell something burning -> the oven isin't hot enough.Flour, water, yeast, salt, a pair of hands and basic knowledge of baker's percentage is all the mystical items you knead to make pizza dough. After all, it's just a flat piece of simple bread stained with passed tomato sauce and cheese so undeveloped that you can barely eat it on its own.
To bake it however, you better have a very hot oven. That's the biggest secret.
While vigorous kneading is not a must these days, you'll still need to handle the dough when forming the balls (ideally 200-250 grams each for pie discs around 12" in diameter).No need to knead, mix it, leave it for an hour of 12. Autolyse is your friend. Some sugar to get the yeast going also might help, not to mention olive oil if you actually want the pizza to taste good. True about the oven - if you can't smell something burning -> the oven isin't hot enough.
Anyway - the pizza making quest will have to wait for the next update, I'm already way behind.
(imagines our heroine, working in a pizza place and standing there agast covered in strings/goop of pizza dough because she tried to toss it above her head and spin it like in the movies - all the while knowing that at least SOME of those clothes are coming off so she can clean up)...
Anyway - the pizza making quest will have to wait for the next update, I'm already way behind.
<said squinting eyes in puzzled focus>... simple bread stained with passed tomato sauce and cheese so undeveloped that you can barely eat it on its own.
AND
While vigorous kneading is not a must these days, you'll still need to handle the dough when forming the balls (ideally 200-250 grams each for pie discs around 12" in diameter).
Instead of sugar, I use malt extract to help kick-start the fermentation. And bought a woodfire garden minioven, capable of reaching +400 C hearth temperature. Now I know what I've been missing all those years.
Sent!
... told my wife I was going to be immortalized! To which she responded, "The FBI put you on the watchlist?"
It's great to have love and support from someone who *really* understands you!
hmmm... methinks you have a point! Probably should close your robe when you are posting.Surely she means *another* watchlist?
Because there is no way you aren't already on one just by being on this site, right?