
Either way, its not to hard. Quarters are thinner than Nickels after all.
Odd how it took me a good number of years to get this kind of ability.
My ex-gilrfriend Sandra, no joke, would take a raw steak, put it in a hot pan for 30 seconds each side, then eat it.Sugami wrote:Euw, medium is nice but I wouldn't want it bloody
There you yanks go, making up new words againTsybil wrote:An experienced machinist (engineer to you Brits) can cut to 1/10,000 of an inch by eye.
You call that simple? @.@Sugami wrote: For us it's way simple:
Small copper = 1p
Large copper = 2p
Small silver = 5p
Large silver = 10p
Small hexagonal silver = 20p
Large hexagonal silver = 50p
Thick gold = £1
Large thick gold on outside, silver on inside = £2
You guys should take a leaf out of our books
That woman KNOWS how to cook.Keavy wrote:My ex-gilrfriend Sandra, no joke, would take a raw steak, put it in a hot pan for 30 seconds each side, then eat it.Sugami wrote:Euw, medium is nice but I wouldn't want it bloody
Yup because you can tell what it is just by a quick glanceKintrra wrote:You call that simple? @.@
Keavy wrote:My ex-gilrfriend Sandra, no joke, would take a raw steak, put it in a hot pan for 30 seconds each side, then eat it.
That's not cooking, that's just warming it up a littleTsybil wrote:That woman KNOWS how to cook.
Actually what that is is searing the meat to keep the juices in. It is a legitimate cooking technique that is the best way to start off any steak cooked in a pan on the stovetop no mater how throughly it is to be cooked. Or not cooked as the case may be.Sugami wrote:Keavy wrote:My ex-gilrfriend Sandra, no joke, would take a raw steak, put it in a hot pan for 30 seconds each side, then eat it.That's not cooking, that's just warming it up a littleTsybil wrote:That woman KNOWS how to cook.
Naah, that's just an average American.Shirai wrote:Is that a Galka I see there on the left side?
Sugami wrote:That's not Photoshop, it's 3Ds Studio Max
Could be a Harry Christner(sp?), for some reason a whole bus load went to Universal the same day I did
Fine then I am calling your coins Not simple..Sugami wrote:Yup because you can tell what it is just by a quick glanceKintrra wrote:You call that simple? @.@Rather than feeling the surface of the edge or looking to see how thick it is, size, shape and colour make it pretty easy to tell the coins apart.
You tell me those aren't easy to tell apart and I'll tell you that you need a new pair of glasses
Keavy wrote:My ex-gilrfriend Sandra, no joke, would take a raw steak, put it in a hot pan for 30 seconds each side, then eat it.That's not cooking, that's just warming it up a littleTsybil wrote:That woman KNOWS how to cook.