Seth Ratner @LordRatner

@Shopify Please stop telling me your software is “working as expected,” despite conflicting with EU Directive 98/6/EC (VAT-inclusive pricing). I need help escalating this. Ticket #63564252

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@sama A piñata shaped like Sam Altman being hit by 6 angry media personalities at the same time in a dystopian Chuckie Cheese. The piñata explodes in a shower of smiling golden retrievers and as the camera backs out revealing the real Sam Altman on a unicorn with a golden glowing halo

@NVIDIAGeForce Best #RTX500 game is easily Metro Exodus. Thanks!

@rpilocator @adafruit When I emailed them, they told me that they are also only allowing one pi per customer per month

@HusqvarnaUSA I'm having a bear of a time getting help with the 400e II, it doesn't have the tool-less tension system even though the manual clearly states it should. I called, no help. I emailed, still no help. I've replaced the saw, but none seem to have the right part. Help?

🎁 [CUSTOM DESKTOP GIVEAWAY] 🎁 Enter for a chance to win a custom liquid-cooled ORIGIN PC MILLENNIUM inspired by @CyberpunkGame and powered by @NVIDIAGeForce RTX! Enter here: bit.ly/2qH3Zcp (NA ONLY)

@jordanbpeterson Dear Doctor, love your work. A lot. Please measure the amount of time you speak vs the amount of time your guest speaks on your podcast. Perhaps something closer to 1:5 would be more valuable to listeners less familiar with your guests' views than with your own.

@CookingIssues I'm getting vibration sounds like the ones in the youtube video, and I've noticed that everything I spin takes longer than the manual/other user reports, with softer pucks. Are these related, and signs of a problem?

@CookingIssues Dave, where did you get the temp tape to test the working temps of pressure cookers? I can't find any that go high enough.

@CookingIssues @NZendrowski Haha, I couldn't get energy transfer into one tweet. Well done. Biggest downside to frying IMO is lack of flavor diversity.

@NZendrowski @CookingIssues Unlike torch, you get penetrating crust without scorching. Unlike Searzall, you can do whole steak at once. Unlike a pan, you get even sear

@NZendrowski @CookingIssues Oil holds a temp that is low enough to avoid char, but has way more "thermal mass" than air, so it cooks faster, saving the interior

@NZendrowski @CookingIssues Sear after SV is about cooking surface without affecting interior. You need high heat. But too high = charring/carbonizing.

@CookingIssues @NZendrowski Deep Frying. 425F or hotter, for 30-45 seconds for the whole steak. Nothing prettier in the world

@CookingIssues Just a heads up, you're starting to get Spinzall use/quality control questions in the community section of the Facebook Page.

@CookingIssues @tomjwild @KuhnRikonUK Hmm, so can someone with a KR do a temp test to see the actual pressure? I would change my mind about buying one if the max psi is low

@Chefphillipsuk @CookingIssues Try mannitol.

@CookingIssues No. I take it that should be replaced?

@CookingIssues Video showing imbalance of the feeder lid. Just barely touches the chute extender. Does this in all positions to some extent

@CookingIssues @DerekGarten Cool, but I won't be offended. Crowdfunding has risks, and I want to see the best Spinzall possible on the market.