Yeah, on 12 operating systems.

R34 is also short for rule 34 - “if it exists, there’s porn of it on the internet”

So if you search R34 and anything, you’ll get porn.

Hahaha, I did not see that coming, what have I become?

You might be thinking of foxes, there aren’t any cougars in Ireland.

They’re talking about pulling it open as in the pic, which makes it get cold, let’s all the goodness fall out and ruins the dippiness imo.

But you do you, I’m not your abuella.

It’s a birria taco but your point still stands.

I’d be pretty surprised if this didn’t have something to do with the Great Green Wall project, even if it’s a knock on effect of that work.

It’s a reference to a film called The Thing.

ingredients to a recipe may well be subject to copyright, which is why food writers make sure their recipes are “unique” in some small way. Enough to make them different enough to avoid accusations of direct plagiarism.

E: removed unnecessary snark

Given that monitors tend to be wider than they are high, can’t see how this is a win tbh. Unless you’re going vertical monitor, then it’s the same real estate right?

E: words E2: I reread, if you can find that add-on I’d love to know what it is.

I will look at this but I never have more than 4 tabs open so…

Yeah, I didn’t really think you had that many tabs open in one window. But it was funny to think someone might have done that. Think how small they’d be!

Each tab must have been one micron wide, how did you even expect to be able to click on a specific one in the future with that many open - wait, I think I’ve answered my own question.

Oh that’s a good one! It’s like that thing about any headline ending in a question mark can be answered with “no”.

Which it turns out, after fact checking myself, is called Betteridge’s Law of Headlines

I can highly recommend their cookbook if you’re into cooking. Their chicken ruby is probably one of the greatest things I’ve ever put in my face.

They call it chicken ruby but it’s basically a butter chicken/tikka masala.

Yeah, I was thinking the same tbh. All you can really say is whatever it is has 3 syllabuls, it’s so muffled everything else is pareidolia.

I hear “KA-MA-LA” pretty clearly there, I really can’t make it out as “lock him up”.

You have a park bench. I have a yeet seat.

We are not the same

The smoked salmon is good too, but it’s more of a normal sandwich. The salt beef is a bit more obscene, like you need a lie down after.

Awesome! I forgot to mention there’s a Dishoom round the corner from all the Brick Lane stuff, it’s all based on Bombay style food. They’re open for breakfast too, can highly recommend the breakfast keema, best cure for a hangover I’ve ever found.

Also, if you’re interested in the whole salt beef sandwich thing, The Brass Rail at Selfridges is a fucking institution. Pro tip: if you see a queue but there’s a few people hanging back, it means they’re just about to bring out a fresh load of brisket. Hold off until those folks swoop in.

Edit: actually you know what, have some more recommendations.

Literally any Hawksmoor, there are a few in London, they’re always in art deco spaces, but in unusual places - Air Street is in the arches over some of the biggest shops in London, just off Piccadilly circus. If you want to know what a proper roast looks like, go here. Beef cooked over charcoal, charged by weight.

The Quality Chop House - this is an old favourite. Chop houses used to be all over London, they were a kind of after work eatery for your average businessman. Drop in after work, hang your hat by the door, have a beer and a chop, at some point later remember you have family, stagger home etc. As far as I know, this is the only chop house that still exists that has the original Victorian setup - very, very narrow benches and extremely thin tables (eat up, then fuck off!), and the folks who took it on have maintained the tradition of cooking their chops over coals. I mention this specifically because they have “mince on toast” on the menu which is what the OOP is shitting on. It’s a very traditional dinner and this would be the best place to try it outside of home cooking. Also, their confit potatoes are incredible. Small plates, expect to share, if you’re going there at the weekend it will be empty because nobody actually lives in Farringdon. They also do pretty decent set menus on weekdays and there is a roast on Sundays!