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I don't think it's a state law here I just don't think any banks/brokers are willing to allow borrowers to waive escrow around here. May have to do with how much taxes are here compared to a state like Texas and how much more money it allows them to have on their books as a result. My property...

Oh I hate escrow and how it works. But you can't find a bank/broker that will do a home loan without it around here.

I actually have no idea when they paid my property taxes and I never got any confirmations of payment from the town either. Same with homeowner's insurance.

I got sent a delinquency notice with penalties and interest so I then called the bank and had a bunch of back and forth with them to get it sorted out. At first they tried to make me pay it all by raising my monthly payment from ~2700 to ~3200. Eventually they sent the payment from my already...

Well I will say this. I had the same view on the topic you do until my loan was sold to and serviced by a bank that "forgot" to pay my property taxes via escrow twice, tried to pass the penalties on to me via new "escrow increases" (my payment suddenly went from ~2700/mo to ~3200/mo) and then...

To add to Denaut's instructions. Make sure to leave it in the oven too long and burn the shit out of all the toppings. Sorry... I meant to say "char all the toppings"

What happened to the soccer gifs?

I don't think this is true: https://www.metalsupermarkets.com/types-of-steel/ And it appears that the higher carbon content steel, while being harder, is also more brittle so you have to be careful doing things like chopping through bones. The type of high carbon steel used in the Misen...

So you don't understand that I have a carbon steel knife and do not like it, and the Misen is also carbon steel, so I don't want it?

From their website: "The Chef’s Knife is made with AICHI AUS-10 steel, which offers an even better balance between lasting sharpness and durability with 2x the carbon content of some other “premium” knives. " Reviews of that type of steel seem to indicate it's more durable than other carbon...

Bought this on a whim. Cool game and interesting progression system, but I really don't like most of the weapons and maybe I'm doing it wrong but I wish it wasn't so much "always be pressing dash". I'm only 4 hours in so as you unlock more of the progression stuff maybe the weapons start to...

See the last sentence of the first paragraph.

The Misono is absolutely carbon steel (it's actually the Misono Swedish I misspoke) and it's apparently very reactive carbon to boot. It's definitely made from good steel, but it's not really meant to be a beater knife. I'm not a chef and I don't treat or use my knife like a chef would.

I don't think there is much wiggle room on the rates for most banks. Shop around anyway but like wormie said I've never really heard of rate negotiation being possible. Unless maybe you're spending millions of dollars and it's a very out of the ordinary transaction. In general, the shorter the...

Hrmmm... I have a Misono UX-10 chef's knife and I gotta be honest... that was a bad buy. I'm sure the knife is fantastic for people who baby it and take proper care of it but I kind of beat the shit out of my knives and I end up having to sharpen the damn thing with a wet stone like every 3...

That would be hilarious if they fucked up the coding this way and it was like legendary bad luck protection's original coding all over again.

I need to buy a good paring knife. Any recommendations?

Not cold water, turn the tap to warm or even hot. And if you can't deglaze it (i.e. pour any liquid into it), it doesn't seem like a great cooking device.

I would assume the best way to handle it is to pour water into it. That also has the benefit of deglazing the bottom thus cleaning the "stuck on" shit so you don't have to soak/scrub as hard later.

That seems like a very lightweight addon.

Nox is much better than BlueStacks.

I feel like some of you guys don't watch TV. You really think Cheers wouldn't be made today because of Sam? Have you ever watched Lucifer? I think Cheers might not get remade today but it has way more to do with the jokes than with any of the characters. That show didn't really age well.

Whatever you do try to complete the radovid questline. It's the best sidequest in the game story wise

Yea a lot of those shows would still exist, just probably on premium networks and streaming services. All in the Family would never get made again. In fact All in the Family wouldn't get remade in any time period in the last 30 years

Whew

That's kind of funny because: https://en.wikipedia.org/wiki/Zwarte_Piet

Speaking of 80s. This isn't exactly a guilty pleasure since it's parody music. But this entire album is so good that it almost qualifies as guilty pleasure because it's so legit.

On a scale of 0 to launch you are t-minus 10 seconds of butthurt.

Well then nevermind. I got sucked into the sensationalism of the article linked. Carry on.

I made this post. That is entirely my creation. Someone else creating an emote and submitting it for approval and then viewers using it... none of which is your own content or creation are two totally different things. I mean, those emotes literally could have come from anywhere. Has anyone...

They couldn't afford to code the maid of honor helping the bride with her dress. That was a stretch goal.

Thanks for being successful and making us tons of money. In order to congratulate you we're going to auto-approve any new emotes. Also, we'll ban you if the emotes we approved get used and start getting complaints to cover our asses. Seems like anybody who has an axe to grind with a major...

Those emotes are ridiculous. But if you as a company have an "auto approval" mechanism for such things it's completely ridiculous to then ban users for something that should have never been approved in the first place. Twitch isn't known as being a reasonable business entity though so...

This thread is on to something with the soccer gifs

That second picture is not NY style. The "puffy" spots on the outer crust are just air pockets of dough bubbling and getting burned, you can tell because some of the outer crust looks bigger and some of it looks cracker thin. Anyway, I get it. You think you make pizza the way they do in Naples...

Yea "Artisan wood fired" pizzas. Those dont just look like the crust is burnt, it is. Pizza like that sucks and is not neapolitan, its hipster, pretend crap. You were just talking about cracker crusts, look at how thin those are. Bleh.

Hey all I can do is judge from the picture man, and the picture may not do it justice. Just telling you what it looks like to me.

Tomato, Tomahhto. You call it "charred" I call it burned and dry. The crust looks like cardboard, not "light, airy and chewy". And some of the mushrooms look fine but some of them are burnt to hell and back. That picture is not an example of the maillard effect. If that's the kind of pizza...