And after all the time you spent telling us how awesome the heinously slow new image-uploader was, because it made it so easy to insert images from your hard drive.

Here's a quick lesson (assumes you're using Windows.)

1: Get to a place where you can look at the image on your screen.

2: Place your mouse-cursor over the image.

3: Press and release the right mouse button.

4: Move your mouse cursor over the words "Save Image As" from the dropdown box which appeared in step 3.

5: Press and release the left mouse button.

6: Use your brain to choose a logical place to store the image on your local PC.

7: Flip back over to MT, and use the new image-uploader tool which you love.

 

I refuse to download a ******* image off a ******* web server, to my local government hard drive, in order to reupload it to another web server.


i just refuse. I will not support that sort of fascism.

sorry, no pizza images for you.



it's not the fault of our new uploader, it's google's fault.

They bought Picasa, then changed it to google+, then to google photos.

In the process they changes it from permissions based, to completely unsharable unless you use a direct link to access google photos and look at it in that space. I cant click a folder or image and tell google i want to be able to share it. the URL is dynamic, unpredictable, and only avaiable to the owner of the photo.

All because people keep taking dick pics, auto-backing them up to a ******* public website, and then complained everyone was looking at their dicks.

 

And yet you have no problem with said government hard drive containing all of the cached data from your daily visits to allcopsareevilmurderersandthegovernmentmustbeovert hrown.com?

Fine. Here:

 

can you see my bowl of chili?

 

it's the principle of the thing.

google -- of all ******* people -- decided to disable URLs from public picture albums. I can only get a sharable link, and it requires you to log into google photos to be able to view. I have like thousands of images I cant even do anything with now. It's like what the **** was the point of UPLOADING THEM TO THE ******* INTENRENTE!N#E QWFKJ DSAKFADSFDASVAMcx,amvasfkdjafeakljvc z.,v/.

**** google. bunch of ******* hipster cuntbags.


so now you want me to lose my security clearance by sticking a usb device into a goverment computer?!

 

I agree that the way the current plus.google thing works is annoying. I waste at least 10-15 seconds a day having to right-click and save things, but I try not to let it turn me into a bitter little douchebag.




Given the sort of things you post here on MT, I can't imagine anybody at the FBD (or wherever you work) is paying any attention.

 

being a bitter douchebag is one the things I won't let die off the internet.

 

 

an ez solution would be not using a forum stuck on an early 1990's codebase.

 

for not linking to the post but knowing what number it was.

https://www.miataturbo.net/insert-bs...34/#post933856

 

Linking directly to posts doesn't work properly, since different people have different "posts per page" set as their default. When I click the link you posted, it takes me all the way to the end of the thread, because for you, post #666 was on page 34, but for me, this whole thread is only 17 pages long.



Anyway, back to food: I've somehow been conned into making black beans & rice for the station's potluck dinner on Monday. It's been a *long* time since I've made it from scratch.

 

What happens if you click this link:

https://www.miataturbo.net/insert-bs...19/#post933856


EDIT: Huh. If I click my link once, it opens the thread on page 1. If I hit refresh, same thing. If I put my cursor in the URL bar and hit Enter, it re-translates the address and takes me to post #666.

 

Only having been to NYC a few times, that crust looks far too thick to be considered NYC.

 

I've been doing the whole oven roasted chicken thighs, lately.
No fuss. No muss. 375 degree oven for about 45 to 50 minutes.

Tonight's sides included mashed potatoes and a Caesar salad.

 

It(666)'s a little on the thick side, but I'm not a hater.

I made Brainey's pizza last night in honor of his cat. Didn't have any fresh basil (bike got a flat on the way home and I couldn't go to the store I normally get fresh herbs from), but it still came out amazingly well.

I used half an avocado, and three Roma tomatoes. I usually don't like using fresh tomato on pizza, as they tend to excrete a lot of water during the baking process. So for these, I first coarsely diced them and removed the watery bits, then baked them on a cookie sheet for about an hour at very low heat. This dried them slightly, and also softened them up until they just about fell apart in the hand.

Also made a fresh batch of sauce which omitted all of the peppers I normally put in, as I didn't want it to overpower the avocado.

The end product was pure delish.



I am definitely convinced that the pan is yielding far superior results to the stone. I need to fine-tune the amount of time it sits directly on the oven bottom (more than one minute, less than two and a half), but all in all, vastly better than what I was getting with the stone method.




Also whipped up a pot of black beans for the company potluck today:



Lots of onion, lots of pepper, lots of garlic, lots of pepper, lots of pork, a dash of MSG, and mmmmmmm.

 

Joe, next time you want tomato on pizza, get some heirloom--the really dense ones--and remove the seeds and juices before slicing it up and putting it on. Should increase the tomato-to-wetness ratio for you. You can also pre-dry them in the oven.

 

These were fine. Roma tomatoes are cheap, and I always have them on-hand as my default sandwich tomato.

 

Did you seed them?

 

The seeds were removed as part of the process of removing the watery stuff in the middle.

This didn't seem to impair their flavor at all.

 

looks legit! wifey is gone all next week. i suspect ill be consuming lots of it.