

Black discoloration on the fat side of my Costco brisket?
What is this? Is it safe to eat?


What is this? Is it safe to eat?
Apologies if this is a stupid quesiton. If I choose to produce a building or a unit in a city, and spend multiple turns invested into the production, does this reduce the cost in gold to purchase that asset if I stop the production before it's finished?
Let's say it takes 10 turns of production or 1000 gold to make a building. If I spend 5 turns with it in the production phase, then stop that and buy it, will it cost less than 1000 gold?
Hope this question makes sense. Thanks!
It reveals mountains on the same continent, does that include other mountainous natural wonders tiles? For example would it reveal Machapuchare?
Kinda at a loss for why Adbju wasn't sending food to Alexandria Men Nefer here.
Adbju is a fishing village, has a fishing quay, is on the same continent, is connected to my trade network, and is within range.
Alexandria Men Nefer has multiple water buildings right next to it too.
There are no other cities anywhere remotely close by that could be leeching food away.
Both Nekheb and Swenett were sending their food without issue.
Really loving the ToT update so far. I'm playing on immortal right now. It seems to me like waging wars of expansion is pretty much a necessity to keep up with the AI?
AI grows cities significantly faster than the player can due to the boosts they get. In order to keep up at all, to me it seems like the player is basically forced to take big cities from AI to stay in the game.
Is this everyone else's experience as well?
My games typically look like an early campaign in Antiquity to take an AI capital, then a huge campaign towards the end of Exploration to take several major cities/capitals. If I don't do this, I can't seem to keep up in culture/science/wonders.
I'm having fun with this flow, but also would like to see if anyone else is able to win games in immortal/diety without doing this. It's getting a little one-dimensional for me to always rely on wars of conquest to win. How do you guys keep up without taking AI cities?
Also, does anyone know what the logic is for deciding which military units carry over into the next age (playing on Regroup setting)? I know I keep all my commanders, but how does the game decide which and how many of my packed units carry over?
Bonus: how many levels are you guys getting on your commanders, and how many commanders are you running? I typically play at Marathon speed, and end up with ~5 commanders in Antiquity, 8-10 Army Commanders in Exploration with 5-7 Naval Commanders, and usually the highest levels I get by the start of Modern are 5-7 on a few of them and 3-4 on most. Just played a game at Standard speed yesterday and I ended up with multiple commanders above level 10 before the end of Exploration. I actually kinda wish the AI were smarter for war, if you get 3-5 full armies together you can pretty much steamroll enemy capitals. I end up not even being able to use cool units like aircraft and carriers because the game ends before then. Would playing Deity solve this?
What farmer’s markets do you all think are the best ones in the South Bay and on the peninsula? Some seem to be bigger and better than others.
I'm new to the Mediterranean diet (switched to support a loved one who is switching due to a heart attack), and am loving it so far. It helps that I already loved a ton of the main staples and ingredients before. I had never had shakshua before - and now it's my favorite food! No, seriously, I found my #1 favorite food by switching to this diet.
I want tips and tricks from shakshuka experts on what I'm doing right, what I'm doing wrong, and what you do with yours to make it better.
I know it looks messy and I suck at taking photos but damn, this tastes so good. My method (cooks a single serving, and I cook one serving on its own every morning because it's fun):
I need to experiment more with other things to add in it. Definitely want to try it with mushrooms, maybe other colors of onions/bell peppers. Has anyone tried it with black olives? Is that good? Also excited to play around with the spices a bit, any recommendations?
Safeway here has pork country style ribs for $2.49/lb on Friday this week. That’s pretty cheap as far as meat prices go where I live. But I’ve actually never had these, dad didn’t cook em growing up. How do yall like these prepared and served?
I figure they’re great smoked, but how do yall like to finish em? Wrap, no wrap, braised? Do you guys like to pull these and slice, or go a little further and shred? What kind of wood do yall like to use with these?
Let me know your favorite way to prepare these and I’ll try to remember to post pics after I cook em this weekend.