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Ugh. I still don't even consider that honest. Especially with "authentic" right next to it. I guess printing like all technology gets cheaper and cheaper.

Just as a general point, I doubt anybody's faking anything to do with Pro Wrestling, or to sell any cart you can buy for $7.50 without any hassle.

I remember those shelves. Very nice!

There were only 6 styles, 1 pretty rare. They are detailed here: https://www.videogamesage.com/forums/topic/601-ultimate-100-cib-nes-collectors-guide/ and some pictures of the textures toward the bottom of that page. I haven't seen aftermarket sleeves but I would think you can tell the difference.

Wait 'til you hear about egg punk!

Nice! Did the breading solidify?

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ARRIVER - Robert's Westside, Oak Park IL 2/3 post-doom, prog, metal!

Underground shit. <200 capacity clubs. GRLWOOD, Cobra Lounge, Chicago, 1/26 punk rock! TL;DR: Had a great fucking time, punk rock!

I was reminded of all this lag talk by this blog post https://www.sm128c.com/play-nintendo-switch-computer-monitor-0231 "it is actually an incredible experience to play Nintendo Switch on a monitor at my desktop PC setup... So far I've primarily been playing Mario Strikers: Battle League since it was a new release, it was outstanding on a monitor, there's next to no latency which significantly improves gameplay. I just have a low-to-mid end Samsung 24" monitor - not even a gaming monitor, but the Switch output on the display was very sharp, and the frame rate is superb compared to playing on a TV. The visuals were a much smoother experience."

Do you have a bunch of RCA switches going on there? I'd like to do this. I once had a setup where all sound on TV or computer went through the stereo speakers, it was cool.

I would die. Might be worse than the jingle in Menard's.

Here's the first such recipe I read https://www.theseasonedmom.com/cornflake-chicken/ I was just looking for how to do a corn flake coating and found that. It goes by baking. lmk if you try frying with a mayo-based coat! I would keep testing except I really can't eat this stuff very often Mayo doesn't become solid when it cooks like egg does.

Edgy content. https://www.instagram.com/p/C3D1ETiMAGr/?igsh=MTEweHdodmh0ZGc1dg==

Well, I couldn't make it to the store today, so instead of this month's meat loaf, I had another go at fried chicken. I wanted to try a few things. @BlackVega sorry for too many pictures and words but I'm experimenting and documenting, man. Also, where've you been? Haven't seen you in here in a while dude! I tried 3 different things. Mainly I wanted to crunch up the cereal smaller. After dumping it out I found that squeezing and mashing the bag wasn't very effective. I started crumbling between my fingers, which was slow. Then I realized a mortar & pestle would be great for this, and got most of it to a fine powder. I had been doing some reading and heard about using mayonnaise to stick the coating. That seemed interesting. Ultimately, i wanted to try 3 different things: - Corn flakes coating (I used Special K) with mayonnaise, baked - Egg / flour / breadcrumb coating, deep fried. (normal style fried chicken) I forgot what the 3rd thing was so I just recombined my options and went with - Egg / corn flakes + breadcrumb coating, baked It's a good thing I forgot. The mayo is tasty and unusual for fried chicken (which is funny because it's eggs and oil), but it makes a terrible coating that comes right off on any surface, like a baking sheet or a prep board. I did not expect this, but it's no surprise. Who the hell came up with this? The traditional version was hell in a home kitchen. I could not get the oil temperature to stay consistent at all. It was constantly fluctuating and I wasted a lot of time trying to keep it steady. The slightest adjustment on the stove burner would send it too far in the other direction, no matter how careful I was. I applied all coatings two or three times. The third version was the best! Both egg-based coatings worked way better than I expected. The deep fry was quite overdone and I would not do this again without a dedicated fryer with digital temp control. (I used to have one that I got at the thrift store, but it conked out on me after the third use. I was learning how to make good crispy fries from scratch at the time. If I still had it I would have done some fries for this thread.) Somehow, all of the recipes I read in researching this were far too long on the time. I went shorter than recommended, and when I checked the internal temp they were all well over the proper 165°. Amazingly, the meat (breast!) was not dried out. Only other issue was I would definitely brine the meat if I do this again. The best coating tasted good but all of them needed some salt in the flesh. I actually took I took way less pics than I thought. I could swear I took more in process. One I really planned to show was the seasoning I used in the coatings - 7 herbs & spices, just like Colonel Sanders! Salt (does that count?), pepper, garlic powder, onion powder, parsley, oregano, green onion. And I had 4 dredge stations set up - egg, flour, bread crumbs, cereal. But here's what I got. Deep frying at home. In researching I learned that shortening is the oldschool southern way, and that coconut oil adds flavor. Since the latter is (relatively) healthy and I have both on hand, I went half and half. I also read that fried chicken was invented in either west Africa or Scotland, which is funny because that is quite the disparate pair of regions. My other takeaway is the whole corn flakes thing is way less amazing than the talk about it says it is. Not a big deal at all, not super different, and not worth the effort. Before and after cooking. Left to right and top to bottom are in the same order - fried in oil, baked mayo coating, baked egg coating.

Gotta agree here. A deep shelf that you just lose depth with spacers = wasted space. I'm on a narrow (even more than usual) city lot so I try to make efficient use of everything. Needed for stability, once you get much more than 6 feet tall. I build my own so I can easily go up to the ceiling and I always use that.

MAH POKEYMANS No, I use the ā.

Yes there's a decent contingent of Canoodians here, not just Admin @Gloveser ↑ Here is the unofficial officially unofficial welcome Plant. ↓

Haha, neither am I. I've never actually owned or wanted one of any kind, myself. But this is what I meant.

I was referring to the garden variety grill that you mentioned, you don't have one of those? Sorry, I am confused.

Nope, StarTropics was one of the few specifically not released in Japan. Maybe that's why the execs forgot about it, haha

I agree that's a goofy topic. Maybe they're not very creative this week. But I will say, when it comes to "2", I definitely think of my favorite NES games. (I know this is a Famicom poll but I have to go by what I know). Zelda II, Mega Man 2, and SMB2 the actual SMB series game, are all in my top ranks for the Famicom era.

Some leftovers are ok. This dish in particular doesn't really work with my dietary goals even if I stretch that to "leftovers for weeks" or had anyone to share with. It's a big thick slab of processed meat. But I am going do it anyway. I just need to figure out the baking time/temp and measurements with smaller portions. I already know how to prep, portion, and freeze, and I have some other thoughts too. You know I hate waste. But I will at min get some good sandwiches and/or breakfast fry out of this. You can definitely smoke stuff with a fliptop barbecue grill. I know a facebook group "Sausage Debauchery" would be very helpful. Plenty of people there have custom, homemade setups, and would also be happy with their physics and technique experience to advise on doing it on the cheap and adaptable to simple gear like a walkabout grill, as that's how many started.