Raptorpat

The other shoutout I wanted to make in the moment is @GunStarHero, who actually joined Day 1 when the site first went live!

The ASMB nostalgia well ain't dry yet! Feel free to drop your ASMB shoutouts and other ASMB nostalgia content in the UEMB.Com folder!

Going to give the inaugural shoutout to @VashVSGoku, who literally just gave me the idea. He joined 10/28/03, so his 20th boardiversary hit less than a week ago. Congrats my dude! Thanks for growing old and elderly with us!

We held the ASMB's 20th anniversary, and you know what that means? We're all going to hit our own 20-year boardiversaries too! Let's use this thread to announce our own or give shoutouts to folks when we our OG reg dates come around.

but also, if the tenderloin is the inner breast, what is this piece under the thigh called? my mom always called it the tenderloin and now I just feel lied to my entire life. it's a distinct piece from the actual thigh and you can see it kind of just pops out of its own self-shaped cavity there.

alright I bought the saddest last-on-the-shelf 8pm rotisserie chicken so i apologize in advance at how sad and dry it looks this is the almost intact breast (I started pulling it apart before I remembered to take a picture), the top/curve to the left and the rip to the right so when you pull that off, you can see the inner "tenderloin" at the top and the lower part of the outer breast at the bottom, that's the part I'm talking about. normally it's like practically glistening, but again 8pm chicken. it's it's completely sealed in with the rest of the breast above it, and by nature of being on the bottom of that particular cavity, it's where all the juice settles when you cook the whole chicken. while you're shredding the thing up for whatever you're using the chickens for, those are the bites that don't make it to the plate and no one is none the wiser. THE ONLY CAVEAT is that it doesn't necessarily apply when you... grab the last pre-cooked rotisserie chicken on the shelf at 8pm...

ISP4 Dark is the pre-update skin, if there's anything there that looks better color-wise. Some of that is manually coded though, like the alternating light/dark.

https://www.vanityfair.com/news/2023/10/tucker-carlsons-ugly-exit-from-fox-news

Also direct and theme-related visual problems here instead of the Town Hall thread.

OK EVERYONE @viperxmns is working on skins because I am terrible and he is a (f)artist. He has a draft for the default skin and wants people to prove input so he can refine it to the extent capable. After that, maybe tuning up the ASMB theme is on the list too, maybe even additional themeses if he enjoys it who knows?! If willing to humor us, scroll to the themes tab at the bottom of the page and click on the new UEMB copy test and poke around, let him know what you think etc. Goal is a dark-themed site that is easy on the eyes but also looks good and easily identifiable. mucho gracias to anyone willing to help out. (that means "much gracias" in spanish)

https://www.politico.com/news/2023/11/02/senate-navy-tuberville-franchetti-00125011 https://www.politico.com/live-updates/2023/11/02/congress/tuberville-staffers-anti-abortion-group-ask-00124994

rip in pepperonis

it's part of the main breast, but not the "tenderloin" (which I referred to as the "inner breast" cuz I didn't have a word for it). I guess if you're imagining the breasts upright on a cooked chicken, the top/outside is the main breast and the "tenderloin" is on the inside and they're separated by a thin film, right? well if you're pulling it apart by hand, the main breast kind of has two distinct parts. The main main part is the obvious rounded hump down the towards the pointed end, and the part I'm talking about is the bottom of that below that whole shaped area, like where it connects to the chicken's sides. basically everything gets trapped there so it's the juiciest few bites of white meat on the whole thing - if you eat it right as you pull it off the carcass and don't tell anyone while you're doing it. otherwise white meat in general dries out like immediately once it's unsealed. okokokok I know that was a horrible explanation, we're getting a rotisserie chicken and I'm gonna show you.

https://www.cityandstateny.com/politics/2023/11/george-santos-decisively-not-expelled-congress/391707/

the tenderloins are the two little coin-sized pieces under each thigh I thought?

it's fine when once I do that, but i haaaaaaate cooking prep so i just don't buy thighs i don't thiiiiiiiiiiink so? that's the littler piece on the inside separated by that thin layer of whatever i think, but I don't know what the different breast parts are called. gonna have to buy a rotisserie chicken tomorrow just to point at the one part i mean

happy birthday MrD....EEEEEEEEEZNUTZ gottem

if we're talking whole birds, like rotisserie style, idk the technical terminology but the best part is the underside of the outer breast the moment you pull it off the bone and not a moment later I'd like thighs more but I don't like dealing with the fatty veiny globs in the center and I can't pretend they're not there

happy birthday @Hidden and @my-name-here

from Politico this morning:

yo @cixblah keep sending me those fancy pokestops from Spain

and then the pre-mobile babies squirm and the more they squirm the higher up the back it goes, once it even got into the belly button