Uhh that's the joke

Damn that's a steal

Have fun!!!

Suspect I caught COVID but my tests are all pretty old and the way it presents is so random now that I'm not sure if it's a mild flu, food poisoning, or lactose intolerance.

Oh no. He went from looking delusional to looking senile, I didn't know what's worse LMAO

Ewwww that sucks

Did you move area codes or something lol

I still have my old number that I've had for a zillion years and it's hella far away so everyone here gives me weird looks when I use it

Goddamn. This is down there with Eliot Spitzer's nosedive

"Naval officer" bro was a literal SEAL

I'm kinda here for that chaos lmaoooo

What if she runs against... Hunter

(then I had to cook all that down but going nuts with the water is a reversible process fortunately)

Actually no, it was more like 2:1 by mass at first (milk and butter). The water I added probably doubled that up in the end and I added chicken bouillon to season it into broth.

Yeah, I got that much right at least. I'm pretty paranoid about overcooking shrimp and separated them out after the garlic butter melted out.

I'm guessing making grits from canned hominy isn't commonly done since all the recipes I saw were for cooking dried grits. 1st time working with it

That is... certainly a question

Oh my god

Adding some water helped to unfuck the bottom crusting up (it didn't burn, fortunately) but it seems like my minding has to increase in frequency the further along it goes due to it thickening up over time. Half an hour felt like the bare minimum for it to not taste gritty.

I'll take your rice cooker too

Don't make me come over and take yours

I RAN OUT

Everything actually came out well enough

Except for the fact that I HAVE NO HOT SAUCE ARGHHHHH

Adding the hominy grits

It was like a quart of leftover hominy from making pozole, so I blended it with 2 cups of milk

Apparently this wasn't enough liquid to prevent burning on the bottom. So I'm adding lots of water. Texture is still kinda chewy so it'll probably take like half an hour

Doing a thing with Costco garlic butter shrimp, adding a fuckton of Cajun spice to it, and then cooking onions in the sauce and then adding grits (after taking out the shrimp ofc)

Will it work? I HAVE NO FUCKING IDEA

There's a crossover point where you have to start parrying backwards, i usually look for her front knee to clear his back shoulder, the next forward parry will automatically turn around, then you parry backwards

Fuck youuuuuuuuuuuuuu you useless shitty can opener

I made pozole for lunch earlier today (also found out my fucking can opener did not work with large cans of hominy) but now I have the urge to throw some leftover hominy in a pot, hit it with the potato masher, open a packet of frozen Costco garlic butter shrimp and add Paul Prudhomme seasoning

Too much isekai anime.

For the most part yes, though K-Groove still has a surprising amount of pull due to certain characters getting absolutely BONKERS damage bonuses during Ikari mode (Sagat, for example). The damage ratings are actually character specific IIRC.

Parries are REALLY hard in CvS2 because all the 3s players were clobbering everyone else in beta testing. Timing window, damage, advantage, everything got nerfed

Rollback code helps a ton, that situation is pretty deterministic for Necro so it's very unlikely for that part to frameskip

also once the crossup parry happens I have to count to 8 parries (if i'm normal jumping; a superjump has so much momentum this doesn't matter) because of a very small (like 2f) delay in my parry rhythm because i'm parrying a differently located hitbox as i pass Necro's shoulders and land