剧本杀 are absolutely RPGs. They’re non-traditional, but so are most LARPs and storygames.

This, right here.

Almost never. If I nap, SO knows there’s something wrong with me.

I’d answer, but I have to take a nap first.

I don’t mind strong cheeses.

…Limburger and Handkäse have entered the chat…

I just don’t like the “funk” of blue cheeses. There’s something about that scent that’s off-putting to me. (Which is weird because I love durian and “stinky tofu” which are often compared to blue cheeses.)

When I was in Canada that was my chosen medium. I didn’t even bother with anything past “basic cable” on the television. If it was worth watching, it was worth putting on DVD and I had HUNDREDS.

Not really an option here, so it’s the pirate’s life for me!

Elbows up!

🏴‍☠️

My favourite “streaming service” by far: torrents!

None.

About the only thing the tariffs have done for me is put the final step in the slowly-building boycott of all goods from the USA that I started off in the 1990s. I now have only one product that has an American component in it (my phone uses Android) and once that stops being useful I will have successfully de-Americanized my life.

Well, near the top for sure. There’s some areas of India whose cuisine I could live the rest of my life getting very fat on. 🤣

I can do without the mouldy cheeses, but Emmenthal and Brie (yes, I know the dust is mould too, but you know what I mean) are great!

I just started my Labour Day week-long holiday, so my week’s going great!

No troubles, mate.

Oh, you have NO idea. 😬 And there’s a place literally a two minute walk away from my front door that makes them really well. It takes a force of will for me to walk past them when I go that direction.

I’m a big fan of noodles, but one kind in particular is a “can’t walk away from” variety: 刀削面 (dāo xiāo miàn or “knife shaved noodles”). Where most noodle types around the world (including China) are pulled, cut, or extruded, 刀削面 are shaved from a noodle mass in strips. (This takes a significant amount of skill to do well; 刀削面 made by someone good at it can be pricey.)

So what makes them special?

The way they’re shaved makes them of uneven thickness, usually a bit thick (like, say, lasagna thick) on one side but shaved down to a knife’s-edge thickness on the other. This gives them a unique texture and mouthfeel. Further, the thin edge, when cooked, tends to “ruffle”, making it hold onto spices and sauces better.

Traditionally these are shaved straight into a broth, cooked in seconds, and served as a soup. However they can also be served as “dry noodles” (noodles in sauce instead of a soup broth: Ragù alla Bolognese/spaghetti Bolognese would be classified as “dry noodles” in Chinese nomenclature), stir-fried, or used in any number of other creative noodle dishes.

I can’t resist them. If they’re an option in a restaurant, they are not optional.

Weird. I used to like chocolate fine, but it was never an obsession and now I can’t really say I like it much at all. If it’s VERY dark (like 80%+ cacao) then maybe, but most chocolate leaves me pretty cold these days.

Cake, on the other hand, if it’s the right kind? Yeah. I’m not able to turn it down. What’s the right kind?

• Obst Kuchen
• Käse-Sahne Torte
• Schwarzwälder Kirschtorte
• …

You may be spotting a pattern in the cakes that turn my head, I think?

I’m with you here, if it’s someone I like.

Oh wow. That sounds like a terrible state to be in!

McDonald’s isn’t food¹ either, but you can eat it.

¹ Except under the very broad definition “that which is eaten as food”.