Quote from: Slaughterday on September 27, 2024, 06:50:36 PMThought that Mourning Beloveth / WOTH cover split 10" was cool. The Weeping Song and Misery is the River of the World.

For metal covers, I find myself listening to Reverend Bizarre's cover of Dunkelheit more than the Burzum version.

Pallbearer covering Gloomy Sunday on their demo was a class addition too.

Two great covers there alright

I pretty much have zero interest in The Hu. Think they are very overrated. But this one definitely had my foot tapping.

Quote from: Black Shepherd Carnage on October 13, 2024, 12:03:46 PMHow is a guy who is famous, but not famous for being a good actor, doing crap films (Daniel Radcliffe) like people who are famous for being good actors bringing that acting skill to arguably trivial roles (i.e. Joaquin Phoenix)? I say arguably because (nerd that I am, admittedly) I don't personally see any reason why a fictional character like the Joker can't be written and portrayed with as much depth as, say, Raskolnikov: they're both fictional characters at the end of the day. Worth noting that all the "serious" Joker portrayals (Nicholson, Ledger, Phoenix) were largely inspired by Alan Moore's treatment of the character in The Killing Joke. If Moore thinks something merits serious treatment, I tend not to disagree. I do agree that there are too many adaptations being made from that basic idea though.

The bigger "artistic" problem for me is when you have people who are famous for being good actors phoning in superhero film performances in roles that have absolutely zero depth written into them. Like, I'm baffled when I see Anthony Hopkins or Cate Blanchett turn up in utterly 1-dimensional superhero parts.

Where's me fuckin shotgun.

Quote from: mickO))) on October 13, 2024, 03:09:20 PM

Quote from: astfgyl on October 13, 2024, 12:14:48 PM:

I was thinking of getting a big lunch box or something along those lines to keep them in and prevent the little insects getting out and into the house.

I don't think insects will be an issue, I was kind of half joking when I mentioned them earlier. You'll see for yourself, most of them will just wriggle out of the shrooms as they dry out, and then die on the paper/cardboard beside them.

Quote from: astfgyl on October 13, 2024, 12:14:48 PMWhat's the craic like picking at night?

Somebody told me years ago that it can be somewhat easier, as the wet mushrooms glisten under the torch light.

Most of the ones I found last night were older and were already drying, I didn't notice much new growth, similar to yourself.

I wish I had a head torch, I only had the torch on my phone and had to squeeze it between my knees every time I squatted down for a pick, fucking awkward 

I didn't go out intentionally because it was dark, it was because I was visiting the folks and had nothing better to be doing after sunset. In a nice flat field with no hazards or animals to worry about. My folks own the field, so I didn't feel sketchy wandering about in the middle of the night, might be different on somebody else's property, they could get the wrong idea 

But yeah, an abundance of stars and an almost full moon overhead. Magical indeed.

Headed out to my usual spot today to go picking, first pick of the year, full of joy and confidence on the back of the hauls ye lads are getting.
Not a fucking one to be got, no sign, nothing.
I'm sickened.

Quote from: Circlepit on October 13, 2024, 06:35:57 PM00 flour is the best for pizza.
I would always go half 00 half white spelt.
I'm sure Jamie Oliver's recipe is great.
Regardless of what recipe you use it's all down to practice. Getting the feel for the dough on the different stages, humidity, the room temperature all affects the rise.

Don't over work it. Use more olive oil than you think you need.same goes for making pizza sauce.
Loads of garlic, fresh basil with the stalks, fresh oregano and the best quality tin tomatoes you can get.
Also when whizzing the sauce add another good pour of olive oil as you blend it.

Some people use a pizza stone, I don't.
I use a sheet of parchment paper and whip it out half way through.
When shaping the base don't beat it silly, firm but gentle movements.

Fair play man, you know your stuff. I didn't factor in the shaping of the base so much as the ingredients but of course getting that technique down is at least as important. Now I have to weigh up am I willing to put in the necessary effort to get that down, if you can get a decent premade base for 2 quid. 

You obviously do different breads too?

Just coming round after the Dublin gig last night. Really enjoyed it, exceeded my expectations. Sound was great, band full of energy, and as said before great vocals. Full house also sold out. Was a few young ones at it and they were well into it. Great night. Believe the setlist was similar to above so was perfect.

00 flour is the best for pizza.
I would always go half 00 half white spelt.
I'm sure Jamie Oliver's recipe is great.
Regardless of what recipe you use it's all down to practice. Getting the feel for the dough on the different stages, humidity, the room temperature all affects the rise.

Don't over work it. Use more olive oil than you think you need.same goes for making pizza sauce.
Loads of garlic, fresh basil with the stalks, fresh oregano and the best quality tin tomatoes you can get.
Also when whizzing the sauce add another good pour of olive oil as you blend it.

Some people use a pizza stone, I don't.
I use a sheet of parchment paper and whip it out half way through.
When shaping the base don't beat it silly, firm but gentle movements.