Recent content by Furry

https://www.merck.com/news/moderna-and-merck-present-5-year-data-for-intismeran-autogene-in-combination-with-keytruda-pembrolizumab-in-patients-with-high-risk-stage-iii-iv-melanoma-following-complete-resection-at-the-20/ Data points with links to the clinical trials. Looks promising on a skim.

Taking my morning shower, found a pimple on my balls. Sure hurt to pop. Made me miss @Bandwagon. When does he get out of the clanker?

When my belt started losing its functionality, I started doing squats. Only revert to suspenders once your knees are too shot to even do squats. It feels kinda dumb trying to make your ass bigger through exercise, but it works.

It's not even getting serious until people geolocate each other's houses with IPs and then call in an airstrike with their private F16.

People were calling me retarded for dumping 7k on my computer last year. Now I'm sitting on like 12k of resell value. First time in my life a computer has gone up in value.

Done book two of he who fights monsters. How the hell does this guy choose to end books? The ending felt so damn random its almost like he hit his word quota and just stopped mid sentence. I can't even give this the benefit of the doubt and say it was a cliffhanger of some sort. Series is...

GW2 was stupid fun, looking forward to this.

I used to just throw the rotisserie chicken carcass in the trash. I hate wasting food, which was the main reason I started making stock like this. The big reason you don't have to worry about babying an instapot stock is the fact that an instant pot does not boil when it cooks. Anything that...

It's not just the ease. Super high pressure breaks down a lot of the stuff in a couple hours that would take literally 24 hours on a regular pot to break down. Not only is it easier, but also simply better.

Making a stock is where the instapot is a god tier accessory. I use it almost every week to turn meat trash into stock. Never throw away those bones and trimmings without extracting the meat juice first. The other thing it's awesome at is pre-cooking tough meats. You can turn even chuck tender...

My relative who just retired as the head engineer/chemist of a petrochemical company left in the middle of their highest sales/profit year they've had by a huge margin. They offered obscene bonuses to stay on. I got to hear a lot about GE engineers when I went to the retirement party (that shit...

Haven't seen that recipe, but I have comments. I've always turned my chicken carcasses into stock/broth, and have posted about it here. There's usually around a 1/3 of the meat left when I do it. Wasting good meat seems stupid. Wing bones are another good source. He also says half a carrot and...

Goat milk is from the store. It's common here. Warmed it to 185, added acid when at temp (fresh squeezed lemon juice) cheese clothed it. Just checked on it and added some salt. In about 20 more minutes I'll toss it in the fridge. Didn't add any good bacteria, so it probably will go bad in a few...

Making goat cheese for the first time, and I had the thought the whole process would just be easier if I used my sous vide. Google it and apparently I was right... why did literally none of the guides I read before hand recommend it. Oh well, learn something new all the time when I cook. I love...

Reminds me of these clowns I saw in tokyo.