discussion Anti-Social & Lurker - Hideout spot

[Dredcheat]

Time to make the donuts cheese. Specifically blue cheese, I presume? Or are there other kinds of moldy cheese?

Eh? why moldy cheese? specifically or I guess the question is why call it moldy cheese I mean all cheese is aged to a varying degree but using derogatory identifiers while only semantics is far less pleasing to the ear. For example "Finely masticated muscle tissue and emulsified fat globules from multiple anonymous bovines" is A way to describe hamburger meat but sounds much less appealing most would agree.... #respectthecheese

 

[dereinzigechte]

hey guys, I'm completely new here and was wondering how many coins you need to access the games + section. If anyone could help me out it would be greatly appreciated

 

[MattShizzle]

Eh? why moldy cheese? specifically or I guess the question is why call it moldy cheese I mean all cheese is aged to a varying degree but using derogatory identifiers while only semantics is far less pleasing to the ear. For example "Finely masticated muscle tissue and emulsified fat globules from multiple anonymous bovines" is A way to describe hamburger meat but sounds much less appealing most would agree.... #respectthecheese

There are the types that specifically have visible mold. Vast majority referred to as "blue cheese." Shropshire is one. Roquefort another. Creation of most cheese doesn't involve mold. It uses a type of bacteria + rennet. A good bacteria that does it not one that will make it bad or a pathogen.

 

[Dredcheat]

Oh I am fully aware of the "moldy cheeses" but they also have common vernaculars that will fall into one of three categories all of which completely avoid the word moldy
Blue cheeses

• Roquefort: A tangy, crumbly, and sharp French cheese made from sheep's milk.
• Gorgonzola: An Italian classic with a rich, creamier texture and a slightly milder, sweeter bite than Roquefort.
• Stilton: A crumbly, creamy semi-soft cheese from England, renowned for its strong, earthy finish.
• Rogue River Blue: A celebrated, organic cow's milk cheese from Oregon aged in caves and wrapped in pear liqueur-soaked grape leaves

Bloomy-rind cheeses

• Brie: A soft cow's milk cheese with a mild, buttery, and mushroomy flavor profile.
• Camembert: Slightly smaller than Brie, offering a more earthy, intense, and deeply savory taste.

Washed-Rind Cheeses

• Taleggio: A semi-soft Italian cheese that is surprisingly mild and fruity on the inside despite its strong aroma
• Limburger: Famous for its incredibly powerful smell, it delivers a smooth, robust taste favored on rye bread

Sorry went on a bit of a Cheese Tangent there... ummm back to our regularly scheduled broadcasts?

 

[Redyscom]

Is there anyone here who uses Brave who can help me with a little experiment? I just need you to find a game that has a Mixdrop download link (Here's one), try to download it, and check the download speed. For a while now—and especially today as I’m setting up mirrors—I’ve noticed that Mixdrop downloads start at a normal speed, but after a certain point, the speed plummets to less than 100 kb/s.

My theory is that either Mixdrop limits the speed if you use Brave, or whatever Brave does to block ads and other crap causes Mixdrop’s speed to suck. Or maybe both. Because I tried the same download with Opera GX and everything was normal—no abnormal spikes or drops in speed.

Anyway… I strongly recommend not using Mixdrop in general. We’ll leave it there because it’s still a valid option for creating mirrors, but the amount of ads and crap it has is horrendous—the difference between visiting Mixdrop with Brave and Opera was huge.

 

[dimodamo]

hey guys, I'm completely new here and was wondering how many coins you need to access the games + section. If anyone could help me out it would be greatly appreciated

In the "Shop" page, then in "Ranks", you can buy the member+ rank, wich gives you access to all the games, it costs 85 LC to buy it.

 

[Coffee]

Is there anyone here who uses Brave who can help me with a little experiment? I just need you to find a game that has a Mixdrop download link (Here's one), try to download it, and check the download speed. For a while now—and especially today as I’m setting up mirrors—I’ve noticed that Mixdrop downloads start at a normal speed, but after a certain point, the speed plummets to less than 100 kb/s.

My theory is that either Mixdrop limits the speed if you use Brave, or whatever Brave does to block ads and other crap causes Mixdrop’s speed to suck. Or maybe both. Because I tried the same download with Opera GX and everything was normal—no abnormal spikes or drops in speed.

Anyway… I strongly recommend not using Mixdrop in general. We’ll leave it there because it’s still a valid option for creating mirrors, but the amount of ads and crap it has is horrendous—the difference between visiting Mixdrop with Brave and Opera was huge.

My IPS speed is usually around 10 MB/sec, but sometimes much faster. Of course sites like Mixdrop, Gofile and others where you download from also limits it. When the speed suddenly slows down, I switch the VPN location, then resume. For instance, Gofile will reduce speed after 3 GB. So I will switch the VPN location, then resume and I'm back up to full speed.

I tried to download the link you gave me from Mixdrop and the speed was only about 900 KB/sec. I then switched the VPN location from a server in the US to one in the Netherlands and the speed increased to about 5 MB/sec and was done in 2 minutes.

I will add that I do not think that Mixdrop will allow resume like Gofile and Pixeldrain, so I rarely use it for large files (10 GBs and over.) I hoped that this might have helped in your experiment as well informed others when downloading.

 

[Redyscom]

My IPS speed is usually around 10 MB/sec, but sometimes much faster. Of course sites like Mixdrop, Gofile and others where you download from also limits it. When the speed suddenly slows down, I switch the VPN location, then resume. For instance, Gofile will reduce speed after 3 GB. So I will switch the VPN location, then resume and I'm back up to full speed.

I tried to download the link you gave me from Mixdrop and the speed was only about 900 KB/sec. I then switched the VPN location from a server in the US to one in the Netherlands and the speed increased to about 5 MB/sec and was done in 2 minutes.

I will add that I do not think that Mixdrop will allow resume like Gofile and Pixeldrain, so I rarely use it for large files (10 GBs and over.) I hoped that this might have helped in your experiment as well informed others when downloading.

I'm aware that websites limit download speeds, but that doesn't explain why downloads in Brave are in the KB range compared to the MB range in Opera. Nor does the VPN thing make sense to me if I wasn't using one in either case.

But what you're telling me does help, because I can run tests in different browsers and with a VPN to see which configuration works best.

 

[MattShizzle]

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[Coffee]

I'm aware that websites limit download speeds, but that doesn't explain why downloads in Brave are in the KB range compared to the MB range in Opera. Nor does the VPN thing make sense to me if I wasn't using one in either case.

But what you're telling me does help, because I can run tests in different browsers and with a VPN to see which configuration works best.

I myself see no difference between browsers, but that is just me. Most download sites will limit download speeds to each IP adress. So when I have one that is slow, I will change it and that usually fixes it. But to your original question, I do not think that Brave is slower than any other.

Also, hello everyone, long time, no text.

 

[trashybananauser]

Eh? why moldy cheese? specifically or I guess the question is why call it moldy cheese I mean all cheese is aged to a varying degree but using derogatory identifiers while only semantics is far less pleasing to the ear. For example "Finely masticated muscle tissue and emulsified fat globules from multiple anonymous bovines" is A way to describe hamburger meat but sounds much less appealing most would agree.... #respectthecheese

Don't think you can count the word "moldy" as derogatory lol. It's an apt descriptor and I think a common layperson would understand that certain molds are wanted.

 

[CubbyBuddy]

Don't think you can count the word "moldy" as derogatory lol. It's an apt descriptor and I think a common layperson would understand that certain molds are wanted.

Yeast, which is used to make dough rise, is literally a mold.

Also we eat certain mushrooms, and mold is just a type of fungus.

 

[User_127538]

isn't Yogurt mold aswell?

 

[MattShizzle]

Yeast, which is used to make dough rise, is literally a mold.

Also we eat certain mushrooms, and mold is just a type of fungus.

Yeast and mushrooms are fungi but neither are mold.

 

[highlrecommend]

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my alerts are fine, maybe you guys just aren't cool enough ?

 

[Dredcheat]

Also having no problems with notifications... did you perhaps turn them off?

 

[highlrecommend]

Also having no problems with notifications... did you perhaps turn them off?

EDIT: sorry, read your post incorrectly
mine are fine & its a universal server / board function, maybe you just aren't cool enough either ? LOL

 

[highlrecommend]

I am having problems with alerts but when i visit my https://lewdcorner.com/watched/threads
the colors of the threads name links are the same & i have no idea which are new or not

 

[GettinOlder]

Oh I am fully aware of the "moldy cheeses" but they also have common vernaculars that will fall into one of three categories all of which completely avoid the word moldy
Blue cheeses

• Roquefort: A tangy, crumbly, and sharp French cheese made from sheep's milk.
• Gorgonzola: An Italian classic with a rich, creamier texture and a slightly milder, sweeter bite than Roquefort.
• Stilton: A crumbly, creamy semi-soft cheese from England, renowned for its strong, earthy finish.
• Rogue River Blue: A celebrated, organic cow's milk cheese from Oregon aged in caves and wrapped in pear liqueur-soaked grape leaves

Bloomy-rind cheeses

• Brie: A soft cow's milk cheese with a mild, buttery, and mushroomy flavor profile.
• Camembert: Slightly smaller than Brie, offering a more earthy, intense, and deeply savory taste.

Washed-Rind Cheeses

• Taleggio: A semi-soft Italian cheese that is surprisingly mild and fruity on the inside despite its strong aroma
• Limburger: Famous for its incredibly powerful smell, it delivers a smooth, robust taste favored on rye bread

Sorry went on a bit of a Cheese Tangent there... ummm back to our regularly scheduled broadcasts?

I have always wondered, do you eat the white outer layer of the Brie or do you cut it off? I've never eaten it, but have often wondered. Thanks.

 

[Dredcheat]

It is up to the individual and its usually a texture difference.... The way it was meant to be consumed was both the inside and the rind at the same time gives a more earthy flavor however some do not like to the texture and so opt for cutting the rind off. The rind is perfectly safe to eat tho so I would say give it a try and see if you like it or not