psud

Sometimes tight trousers have excellent pockets (menswear doesn't give a toss about pockets ruining the line of the clothing, even on skin tight clothing), like the man in the op photo with his phone deep in his right pocket

• I prefer to wear socks
• I used to be fat, so skin tight shirts don't look good on me
• I like button up shirts
• In cool weather when I wear long trousers, I prefer not to have my ankles frozen
• In hot weather I'm keeping as much of my legs bare as available men's bottom wear allows

All in all I don't like that style. I knew a boy who liked that style as a youth, he was a arsehole

I'm a systems analyst, or in agile terminology "a designer" as I'm responsible for "design artifacts"

Our designs are usually unambiguous

Did the new changes affect the suicide rate?

On the reasonable side of the balance sheet, Australia is moving so fast installing big batteries that CATL has named one of their products after the Australian company they're supplying batteries to

Also we just had a study published and publicised for efficient pumped hydro locations near each population centre (though one state missed it and approved development of a pair of pumped hydro reservoirs in a location the study ranked poorly, leading to further advertising of the study and how its chosen site near the approved one would have been a tenth the cost)

Rooftop solar is so popular that grid demand in one of our two large cities was at an all time low recently

All in all it's pretty promising here

Though just like America, a change in the party in charge can wreck a lot of the progress

Thanks, luckily my local butcher only sells grass finished beef, I'll start with half a kilo - maybe I'll start with whatever will fit in my dehydrator (which is capable of working under 60°C, I bought it for working with brewers yeast)

I have found a supplier of 5kg lots of beef suet pretty cheap, and will be having a go at making pemmican in the next few weeks, which should make ~3.8kg of tallow, which (along with 12.65kg of fresh beef) should make 7.6kg of pemmican – enough for 10 to 20 days (all numbers are fuzzy until the tallow is made and measured)

I have made tallow before so I know that part of the process well

Do you happen to know a good lean cut to use?

I might try giving them CGMs

Now I just wish someone would teach how to respond to common "can't do it because..." comments

I have a friend in his late 50s, type 2 diabetes, carrying maybe an excess of 40kg fat, who can't do carnivore "because there's too little variety"

I say "low carb will give you most of the same benefits"

Him: "not enough variety"

Me: "why not try for a month or so and see what it does to your glucose monitor?"

Him: changes subject

Meanwhile a 35yo relative is "too addicted to sugar" and unwilling to hear about how to beat an addiction (though they agree that sugar would be easier to quit than cigarettes and many have quit smokes)

No, to sterilize it they pasteurize the milk. If you use that process on meat you turn it grey

People get sick drinking raw milk

I'm imagining the terrible they'll have keeping the factory absolutely sterile, since it won't have an immune system

On the other hand they'll have to make some pretty good medical advances, for example synthetic blood, unless they can also grow bones and marrow