Does it really bother me that much, or is it just something that flits through my mind when I seen clips from MST3K (which I never really watched anyway)?
@nixiebunny - hey, why did you change your profile photo, at late, long, last?
Why is the world such a weird place (Iām not complaining)?
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Me? Do you want to get any work done?
Did you know that rendezvous and docking is incredibly complex until you realize that clicking the little nav ball into āTargetā mode means that when you retrograde itās actually in relationship to your target, not the giant gravity sphere below you? Once you get that figured out itās just trial and error, right?
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At which point you switch off your targeting computers, and just use the Force, right?
No, donāt you know itās all RCS and magnets?
Do you even Kerbal, bro?
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Is it odd I practice Tuvan Throat Singing in the morning, and am getting okay at it?
(This guy is fucking amazing)
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How cool is that? What style are you practicing (khoomei, sygyt, etc.)?
Did you know that iTunes has a Tuvan radio station and they play all kinds of excellent music?
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The kind where you groan like Daria and simply manipulate overtones? (I need to learn about the actual styles, I am less than an amateur)
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Can we play it on the BB BBS?
Did you know there are loads of resources on the intarwebs where you can learn all the different styles? Like this for starters: http://www.khoomei.com ?
(I did a report on throat singing for my music class because I found it so interesting, does it show?)
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Isnāt it a small world? 100 years ago could two people who are Tuvan enthusiasts have had this conversation?
(Were there even two Tuvan enthusiasts? :D)
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Werenāt they called āTuvan citizensā?
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Do you even Paul Pena, bro?
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Can you believe Iām going to spend lunch trying to figure out a way?
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In the mean-time, do you want to play with the title-tag?
A question for our resident food-writer @japhroaig: What is the best American* cheese?
* Not ācheese made in Americaā like a Wisconsin Manchego or some chevre found in Oregon or even a casu marzu made in some forgotten corner of West Virginia; but āAmerican Cheeseā - that waxy food-stuff that has been processed and uncanny-valley-ified into good-melting, child-pleasing smoothness.
(
In the interests of promoting your research, I provide the following:
And just to cement my low-brow aspirations: http://www.seriouseats.com/2014/04/how-to-make-macaroni-and-cheese-waffles.html
)
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Is the answer not Kraft? If not, why is it every time I have some other processed cheese food it doesnāt taste as mediocre?
Velveeta?
How can you beat Kraft Singles? Other than perhaps cheese whiz on a cheese steak sammy?
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