Screw ALL you guys. This is gonna be fantastically weird. Anyone who was a band/theater kid in the 80's has serious *feelings* about this (as the kids say.. I think?)

Well, The Soska sisters are currently (or possibly recently finished) a remake of Rabid, so I don’t see why Shivers should be any different.

Oh, for sure. This isn’t about privacy from GOOGLE. It’s about what bits of all the shit they have on you that GOOGLE will maybe possibly not sell right out in the open with your name directly on it.

A straight-dude gateway to the brilliance of the original for those who require one:

For those of you that need a straight-dude gateway to the brilliance of the original, try this one:

That depends. What are your thoughts on herbs, venture capitalists, autoplay ads, and unions?

What about the respect for venture capitalist douchebags whose mouths clearly work faster than their brains?

There was a ‘backwards’ muzzle with a pig asshole mouth and chin balls, right?

I can’t. I just can’t do this in two halves. I’m just gonna ignore every single article and review and recap and wait ‘ti January when I can watch THE ENTIRETY the world’s most depressing comedy or the world’s most hysterically funny tragedy in one long binge over the darkest portions of the year with no breaks or…

Davis probably hasn’t touched a pencil since 1983.

You think you do, but Daves are tricky things. While he was a boon in college, his utility declined sharply once he was no longer a campus dweller.

My long ago university time included membership in exactly two clubs: The student chapter of the Association for Computing Machinery (requirements for membership: willingness to listen to old unix admins and eat cheap pizza) and the Science Fiction club. The requirements there were a student ID card. Member benefits…

Here on the west coast you can now go to a store and buy butter pre-infused with a measured quantity of THC. So long as you weigh your portion sizes accurately, you can make edibles as plain or fancy as you wish and get a *known quantity* dose, which solves the most pernicious of the home-baked edible problems.

I think the Jezebel headline on these was “Are These Shoes Ok?”

The only thing keeping me from trying thin crusts is lack of a decent peel. It’s on the holiday wish list.

When it’s a 10" deep-dish Chicago style with 1 lb of mozzarella plus a friend’s homemade italian sausage like the one I made the dough for yesterday. Dough is doing the overnight ferment. Assembly and baking later today. Followed by a nap. 

Ditto. I’ve also experimented with using it to make homemade kansui for ramen noodles. It works really well in giving the dough the extra-stretchy quality, but too much can leave a faint metallic tinge to things. 

No ‘used to’ about it. Pretzels absolutely use food-grade lye (easily available on the internets) to make a dip. But it’s VERY caustic stuff, and you really do want to exercise a LOT of caution working with it.

> He also advised waiting approximately five minutes after receiving a burrito, because then it will be at its peak flavor.)

I recently went and saw Rob Zombie’s ‘3 From Hell’ at the theater. Don’t judge me for this. Judgement will come in a moment.