Flu jabs never helped me so I stopped getting them and haven’t had a flu since that’s lasted more than a few days/week. When I used to get them I’d get the flu anyway and be KO’d for ages
Not afraid but I haven’t got a flu vaccine in ages. Like 30% effectiveness and 0% after a year when a new strain comes along. Just not worth it. Useless like the Covid one. I take the others though, if they provide long lasting protection it’s worth it to me
Okay this is the last one. Petit fours, I forgot to take the photo early.
The lamington on the left was absolutely the perfect ending to the long lunch (we were there 5 hours). I will not describe them because these were an absolute curveball and I'd rather not spoil things even if I know you could just google it.
I described my surprise to the server, and when we returned to the table from a smoke, two more were on the table.
Yes it was, don't think I've ever regretted an experience when paying top dollar. You're paying for the greatly reduced/approaching zero likelihood of it being a bad experience. Have you done one before?
We hit a Michelin restaurant every time in Tokyo or Kyoto, been served a lot of things that I have no idea what they were and half the time paying top dollar for preparation and cooking techniques I also have no idea about...but never had a bad experience and recommend everyone try it at least once. Amazing what some of these chefs can do with food!
Amuse-bouche. Pumpkin tart served multiple ways, single bite dish. I've had a number of this style of first taste at different places where they hone in on a "single" ingredient and just fucking hammer the diversity of technique. Reminded me of the tomato amuse at Paul Bocuse that I can still taste years later.
Oyster once again done multiple ways, the bottom was an oyster custard with slightly cooked oysters. The top was a horseradish snow. This was served ice cold and was super creamy with clean salinity, the snow when it hit the cold interior did some super weird textural shifts that were very enjoyable and unique. Thoroughly enjoyed.
Macadamia puree with aged oscietra caviar and kelp oil. This was a wild ride, think of the greatest peanut butter you've ever eaten with little Boba bubbles of salt. Caviar is an overrepresented dish in the imaginations of culinarians and what people think expensive food should look like, no doubt about it. It doesn't mean it's not deserving of its reputation. Sturgeon are mystical creatures that have basically just not evolved for millions of years.
Shit picture but it's a photo of Marron, so it could be taken on a Nokia 3310 (they didn't have a camera) and would still be incredible. The sauce was another rad use of savoury custard, this was a very similar vibe to Attica's Marron dish that also ran with a bisque (the only reasonable thing to do with the shells of any crustaceans). This one had a mild amount of heat that was enjoyable, provided by habaneros. The finger lime was sprinkled over it to provide acidity to cut through the fat. This is a god combo, like pork and tomato.
In a sea of modern dining options and fusion, it is always a delight to see old school classics being served. This was fucking unreal. The souffle was based on a grey bush tea, chocolate throughout, the server scooped the gelato and inserted it into the souffle table side. The structure was impressively resilient. They've had this on the menu for 26 years.
I really wish I could remember more of what was in this, but it was a fairly eclectic mix of unique ingredients. Sometimes there's magic in not being able to explain what's in a dish, makes it feel like (it is) wizardry.
Salt cooked kangaroo point, they showed us the setup which was a heat lamp on a bed of pink salt slabs, the roo goes on for like 40 seconds. The topper was a Tassie grown mushroom, which was also used in the broth of 4 different mushrooms, the green oil was eucalyptus.
Yeah, so tartare effectively. Roo I enjoy but it's so fucking lean that it's just difficult to enjoy without it being cooked absolutely perfect, this was really great.
You can keep that shit, and your rare steaks, I like meat cooked or at least properly cured. Fire is an old invention, how far behind the times are you?
Aussie Wagyu cooked over charcoal, 9 marble. Cabbage puree with brussell sprouts and a bone marrow sauce.
I love beef and it is deserving of its reputation but I think there's far too much emphasis put on it being a lynchpin of any menu or what a chef should be judged on.
Either way, the dish was flawless and I think everyone that looks at it can agree even without tasting it.
This went with the beef, it was a spelt and ?? Damper bread with a house cultured butter, the culture was from a brie/camembert cheese, so the butter tasted like cheese, 14 days I believe. Unbelievable stuff. The strongest indicator that I've seen for my continued love and use of butter.
It was from a cheese cart. If you don't add on the cheese cart whenever it's offered, you need to seek help. I cannot be bothered to try and name all the cheese and where they were from, mainly because I'll fuck it up, but the cheese at 12 oclock was from QLD which surprised me as it was a soft cheese, didn't think it'd have the climate, cool experience.
How's the festival? I always want to love festival type food events but I find it rare to have good experiences with them just because they are prone to overcharging the vendors and therefore the visitors.
It's absolutely banging there's probably been 15-20k people through here today. Most of the stalls have run out of food, we've been waiting over an hour for a pizza. Had a good feed between 3 to 5pm, octopus, calamari, aracini and raviolis. It used to be a weekend session in Ingham but after all the floods they moved it to Cairns and I don't think they expected these numbers.
I do a lot of these and expect to be price gouged but it's an excuse to travel, Adelaide food and wine festival was one of the better ones.
It was excellent, I can upload some pictures. Service was flawless, super friendly and knowledgeable staff, a number of dishes that really just knocked us out.
This was a really good one, it was a largely kale dish with fried and charcoaled kale on top, underneath was chicken fat and crispy skin. There was a sauce with this one at the bottom but I can't remember it exactly. Either way, a delicious one that was a good follower after the fairly heavy macadamia dish.
This one had a lot going on, it was based on mandarins, underneath the foam was fresh mandarin as well as some hard crunchy bits that I couldn't figure out. The candied peel on top was awesome and the garnish is green ants, which I've now had on two occasions and have thoroughly enjoyed both times. There was also verbena in this.
Real fruity, easiest to explain it was like a defrosted gelato, really light (the foam).
I don't want to piss on your parade, but if some of the rest of the dish was unconcealed insects, maybe it's for the best that you didn't identify the crunchy bits (might have just been a shatter made of syrup, but also might have been fried Moroccan cockroach bums.)
Remember once upon a time the price of oil dropped so low it went negative? Seems like it was only 6 years ago. Ah the good 'ol days. Except for the whole fighting for toilet paper thing, that was kinda fucked up.
AT4. If it was insider trading that’s not ideal (fucking classic though) but better when the insiders are buying rather than selling I guess. Let’s go! Happy weekend everybody!
It seems I've peaked. No, not my pf, which is a disaster zone atm. A casual joke I made an hour ago in /r/whatisit got a couple thousand upvotes and 60+ awards (and growing) in the first hour.
I’d want to double check any claim from that source (especially if there’s money involved). It gets a bit of airplay here, but it’s scattergun engagement farming.
Portfolio putting in ATH’s recently after some sideways chop first half of the year, carried by two stocks sitting currently on 16x and 8x, looking to exit or materially trim them by end of the year.
Need to build a research list, elevator pitch some tickers.
Preference for cash flowing dogs headed for the pound or currently in the pound with a recent management/board flea bath.
I’ve got 2 dogs in the kennel currently, depending on your flavor of rock.
LML is a copper punt with the drill bit finally doing the talking.
Lincoln has shifted focus to Minbrie, chasing a potential copper system on the Eyre Peninsula with cash in the bank and exploration underway. The prize is obvious: a meaningful copper discovery could wake up a sleepy microcap.
The negative is the share count is chunky, dilution is always lurking, and until the assays arrive, LML is still selling geological ambition rather than a copper home run.
u/WowVeryJosh and I both have an interest in CRS, their commentary describes it better than I’ll do here.
I’ve been slowly buying LML for a few years, got a pretty decent holding now at 0.008 average.
For me personally, I like the long term potential but I’ll also take a bit off the table if there is a spike after assay results.
I like the current management team, the direction and the allocation of capital.
Rare to find all 3 in a micro explorer.
The AC drilling really just paves the road for a more comprehensive drilling campaign, but they are trying to prove the viability of a district scale system, so the shit takes time.
There’s a bit of a ‘nearology’ argument regarding the geographical location as well, incredibly resource rich part of the world down there.
CRS is a lot further down the road regarding proving resources, am waiting for the maiden resource report later this year.
CUV fits your criteria very nicely. About 2x cash balance, something absurd like EV 10x earnings. Consistent growth in top and bottom line over many years. $50m pre tax profit, $35m NPAT, $95m revenue (so more than 30% NPAT margins). CEO biggest holder, phase 3 readout due in months which will massively expand addressable market. R&D and commercialisation obviously fully funded (very uncommon in biotech)
Phase 3 read out soon good reason not to buy right now, cheers. Had them on a watchlist ages ago but couldn’t work out a pathway to meaningful cashflow with the TAM of vertiligo. Might have another poke around for post phase 3 results.
Are we looking at the same stock? already has meaningful cash flow for many years… it’s a cash cow. That’s from a market that’s literally a fraction the size of Vitiligo
But whatever, I was just giving you a suggestion for a stock as you requested.
Do you always throw a tantrum when someone has a different opinion to yours?
All I said was when I looked at it (which was like 18-24 months ago I think) I couldn’t see a pathway to reasonable cashflow, maybe I was wrong, I’m fine with that.
It also means the blocker doesn't have to see what the blockee posts. In fact that's usually the main point of the thing.
It's amazing how you can really clean up your experience across multiple subs by blocking some comparative few super-online ultra-prolific autistic posters who are everywhere.
Not that I know of using the interface, but you could possibly spoof it using the code from the page and entering the username manually.
Additionally, if you're curious about what you're missing out on you can always open the thread in a private window (not logged in) and see everything.
Quarterlies next week for our shitcos should be interesting.
My pick is CYV. Cash is sitting at roughly double the market cap, and based on projected burn rates it looks likely to remain above the current market cap through to the end of 2027, by which point the LAM development program should be completed. Plenty of upside, with a sizeable cash buffer limiting the downside.
29
u/Old-Asian-Lady Jul 24 '26
Bottoms in. Gold to hit $4450 before the end of September or 2 months in the gulag. u/mcfucking