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Lurch

Certifiably Surly
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    6975
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Everything posted by Lurch

  1. From my experience so far, randoms seem to lessen the more people you follow. There’s probably a setting on how many threads they show you and it will fill with your follows first, and then randoms
  2. Not that I’ve found. Plenty of threads mentioning it
  3. No nudity https://www.threads.net/t/CuVcNkWtFU_/?igshid=NTc4MTIwNjQ2YQ==
  4. Skeet Utaustintx is on
  5. Texasfootball is on
  6. You can. Hit the paper airplane
  7. Yep see my comment above. They can be quietly connected
  8. Does this work https://www.threads.net/t/CuVYfM4plGl/?igshid=NTc4MTIwNjQ2YQ==
  9. I’d guess it’s using Meta
  10. Hint, from within instagram you can create a new, separate, account that will share your login but keep your identities unknowable by others. Ie, my instagram friends can’t see this other account I’m using for Threads
  11. Stache created a Threads thread for relevant discussions there https://www.surlyhorns.com/board/topic/31487-i’m-on-threads-meta-thread/#comment-5360842
  12. SOOOOOOOO much better Follow experience than Mastadon
  13. In … and we’ve killed it already
  14. Did this show start off fairly realistic?
  15. Whole with very minimal trimming
  16. Your criticism was fine and in line with many others in here. Your stated rationale, though, was fatally flawed and you got rightly mocked for it.
  17. Lolwat?!?!? Just say the very premise of the show out loud to yourself. We’ll wait
  18. Fuck! Dont take HEB for granted, Texans. What passes for groceries here is absolute trash by comparison
  19. Common discussion on Mastadon is that Black Twitter refused to embrace it for some reason.
  20. Chuck ribs are often sold separated and then cut in half. I’ve not tried smoking them when they’ve been prepped like that, but my guess is they’d cook too quickly for the smoke to set in. In my Publix, I have to hunt down the butcher and ask for an uncut plate if he has any
  21. Don’t sell the back ribs short, imo. They’re cheap and still smoke up nicely. Chuck short ribs are what I mostly do. A plate is usually 3 or 4 ribs and in the $30-40 range. Back ribs are maybe half as much cost for a rack of 7 or so ribs that has roughly a similar amount of meat overall Those Dino ribs are probably $75-100 I’m guessing? Maybe 20% more meat than the Chuck plate, but superior quality.
  22. I hung out with a guy that was former RAF (I think) and he was laughing/telling us about how they coveted our “obscene” food camps when our troops worked together. He said it fucked with everyone’s heads, friends and foes alike
  23. And it’s not even close
  24. Fwiw, Jeff Nippard discussed post-cut routines in one of his videos and concluded that a gradual increase in calories wasn’t beneficial. Rather he now jumps straight to maintenance plus 100-200 calories which he says tends to hold
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