ive noticed some unites i try to customise wont let me change there attack range. For instance i made 3 different types of Riflemen one with 500range one with 1000range and anther with 1500range but none of them pass 600 attack range so one attacks with500 range adn the other two attack with 600attack range.
Attack Range
- Thread starter Tigore
- Start date
DM Cross
You want to see a magic trick?
- Reaction score
- 567
Eh, I try 
Aquisition (I think I'm STILL spelling it wrong -.-) range is how far away a target can be for the unit to AQUIRE it as a target. Naturally, you can't attack something that you can't target.
Anyway, whether you want it or not, that's the explaination to why Sometimes it helps to understand WHY something works, not just HOW it works.
Aquisition (I think I'm STILL spelling it wrong -.-) range is how far away a target can be for the unit to AQUIRE it as a target. Naturally, you can't attack something that you can't target.
Anyway, whether you want it or not, that's the explaination to why
Sometimes it helps to understand WHY something works, not just HOW it works.- No one is chatting at the moment.
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Varine:
Mayo also has vinegar. Vinegar is a very important part of it, it's effectively a delivery method FOR vinegar but hidden+1 -
Varine:
It's a neat ingredient. But yeah it's eggs. But a LOT of people think eggs count as dairy because of the fucking food pyramid the US keeps trying to make a thing
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Varine:
I think on the new one they did change it, but idk. I don't really care whatever the government is doing right now because it's consistently absurd. Like what is RFK doing in charge of health anything? I love the bear story because WTF was that, but also, pretty much every time he talks it's WTF. Like even his voice sounds microwaved+1
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Varine:
It's actually remarkably easy to make mayonnaise though. Fun fact, it USED to kind of be a French mother sauce. I believe that Careme considered it one, it may have been aioli but that has also built a different meaning than it used to. An aioli is just mayonnaise I mixed with other shit typically, I didn't start it don't come at me
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Varine:
Depending on how you pour the oil the consistency can vary wildly, but that's true for most emulsions. I can only make about two quarts at a time with my robo coup, and if I have to make several in series because I forgot to order it becomes really obvious even when I do it. We have to wait and mix them all together to make sure we have the same thing.
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Varine:
Hollandaise is also kind of like that, emulsions require a very steady hand to do exactly the same every time.
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Varine:
Luckily I live in an age with electricity so it's way fucking faster, but when I was just a boy trying to find my place I had some hardcore chefs that made use do things like that by hand. It is WAY easier to get right by hand because you control it and can feel it, but it takes soooooo much longer. And on the scale a modern kitchen requires... I serve 400-500 guests on average per day right now, if I had 100 then we could do things way better
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Varine:
But we can't do that. In the winter yeah, but I HAVE to get people through here right now so I can afford the staff that we CAN do that. We have about 100 days of summer, and if that summer doesn't make us what it will, then I can't operate the other most of the year with my staff. The owner is talking about closing two days a week to cut down on labor, I told him he should cut down on vacations and it did not go great. I do think I won though, I have to keep my fucking core staff and they have to be gainfully employed
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Varine:
Sure some of them might take a second job, but I can't just cut my entire staff to unlivable hours, nor can I can cut them off all winter if I want them to come back.
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Varine:
And also, there is no fucking way I'm pulling these hours come september. I only do this right now because I have to, the second I don't have to be the one doing it I won't be
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Varine:
Though two of those people are likely not making it this year. One of them has been replaced, the other I am kind of trying to. He's being a giant bitch, today I had to get onto him because in the three hours before I left he had taken like thirty minutes for cigarette breaks
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Varine:
And he was also complaining to me the other day that he was out of weed so couldn't smoke any before work that day, and was confused about why I was annoyed he was telling me, his boss, that he is smoking weed everyday before work.+1
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Varine:
So now he's getting scrutinized and will not be top of the list. I know I don't have the smartest people but I do expect them to have some common fucking sense
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Varine:
I did do a rare thing for me and hire a girl last month without warning. Everyone was made at me because I started her at like 21, but she worked with me before and I was like don't care. She made 19 at her old job and I wanted her to come work with me, she is the best+1
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Varine:
I'm going to get her a raise at the end of the summer. She wants to go to school again, but I want her to still work with me so.... she kind of can just tell me what the price is. I can go to 25 if she keeps up. I need to get her onto line more, that's what she wants, but I need her where she is and it's not fair that she doesn't get the little bit of raise that comes with it. She can do it no problem, I've worked with her there.
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Varine:
It's just hard to move and train people unnecessarily right now. And also the line fucking sucks, it's not any more fun. This is turn and burn so I have the bankroll, and everyone suffers for it
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Varine:
we're starting online orders and stuff, but I also turn that off all the time because I barely keep up trying to be the best at Sysco shit
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Varine:
I think it's gonna be a good fall and winter though. We're going to have a good staff, they will get along, they will be able to manage the workload and the complications, they know how to really cook this year, like every person on line knows their steak temps. Some of them use thermometers a lot and they don't always use them right, but they do know how to do it. Failure, especially in this field, is the only way to get better. They'll get it
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Varine:
They won't get feel down while they do the thermometer, but we didn't have an instant read probe when I was learning. Like they did but god knows how off it is, you HAD to do it by feel. Even if the chef was fine with me bringing my own, it takes too long. Poke and know
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