zalgotext

Not op, but imma be honest with you, I'm currently drunk at an airport bar and I appreciate the absolute fuck out of this tldr

Holy shit I forgot about Drakengard. That's the one with the giant sky babies right?

Thank you for reminding me about Enshrouded. I started playing that a few months ago, but a week into it my gamer friends wanted to start a new Valheim playthrough, and that was that. I should revisit it though

Semolina is a type of flour, made from durum wheat

Copying would imply a one to one duplication. The catching system in Palworld differs in multiple ways from the Pokemon system. I think that's enough to call it borrowing and not copying.

Palworld is an open world survival crafting factory/base building game, that happens to borrow the catching mechanic from Pokemon (who borrowed it from Shin Megami Tensei).

Yes, but at 45 mph it starts playing the sound from Scooby Doo when Shaggy and Scooby start running away from the bad guy

Fuckin goteem

I think the point is that the average web user doesn't even know about things like caching, rendering, CSS, DNS, etc., let alone care. It's awesome that Mozilla contributes to those things, but for 95% of the user base, unless it makes itself readily apparent in the browser itself, it might as well not exist to them.

That thread is from like 4 years ago, types in Python have come a long way since then. Maybe they'd reconsider if the community brought it back up

I cook rice without a rice cooker all the time, and some of the tips you're getting seem dubious to me. Rice is pretty forgiving though, so maybe those recipes work, but I do it a bit different.

I treat all species of rice exactly the same, and they all come out perfect. Short/medium grain rice comes out just sticky enough so you can grab chunks of it with chopsticks, long grain rice comes out beautifully fluffy, no stickage, with all the grains nicely separated.

I use a 1:1 rice to water ratio, plus an extra quarter cup of water. That bit is important - the extra quarter cup is what evaporates off and escapes as it boils/simmers, the rest is absorbed into the rice. Doesn't matter if I'm cooking one cup of rice or ten, I use an equal amount of water plus a quarter cup.

I bring the water to a boil first, then dump the rice in. Wash it or don't - I usually don't, and the difference is slight. Once the rice is in, I turn it down to a simmer, put a kitchen towel over the pot, then squish the lid down over the towel, onto the pot. The towel helps make a better seal to trap more of the steam, but without the danger of making a pressure bomb. The towel also prevents condensation from collecting on the lid and dripping into the rice, which can make it soggy towards the end of the cook. I simmer it for 20 minutes, turn off the heat, then let it rest for another 20, with the lid still on. Leave the lid on until after it's rested, or else some steam will escape and your rice might end up "al dente". Once it's rested, take the lid off and stir it to fluff it up a bit, and you're golden.

I've been making it that way for years with several different kinds of rice, and it's worked like a charm for all of em.

Fill their yards with Kamala signs instead. Damaging Trump signs encourages them to buy more, which supports the Trump campaign.