hazzgar

yeah I'm waiting for the balance dept to simply create a trea with a gun. 

2015 was tight. Now t10 plays more like t1-5. Agressive play works less often imho. I also agree I find pubbies in the most random places. All game unspotted, not shooting anyone in some random place in the map so they can shoot you once when you try to carry. 

Nice one and congrats!

Yeah I dropped 10% in my strv-0 because the 4x weekend pubbies decided their best strategy for loosing "do nothing for 5 minutes then yolo 1 by 1". 
Went up by 8% on marks at the same time. 

I think as people get adjusted to FL the meta is becoming worse and worse. First day was fun, now it's cancer. 

I’m so sorry. It was shit when introduced and is now power creeped into oblivion. I would play it anyway if it didn’t hemorrhage credits from needing the expensive gold shells. It’s a single shot T69 gun. To make matters worse, the Patton-59 is an almost identical tank that has gotten its silver penetration buffed twice while the T95E2 has been left behind. 

11. 11114 is better because of tier9 mm and tier9 less passive meta. T4T they'd be same.
2. Standard B is tier 9 so like above. The only t10s that are better is when t9s are shit (vkb)
3. T9 is better again because same penetration plus people make more mistakes in that tier. Tvp is still decent but worse than it was before
4. Bobject for winning, For damage missions - Shitbarn and maybe 103B on campy maps. From t9 I'd say t95 and Tortie because they have incredible survivability and can do damage long after your team collapses. 

@Folterknecht I don't think working with only one gender is a solution to bad atmosphere at work. You would have to be shit at observations not to notice both genders can be dicks. I understand some ideas for female only places for safety or specific culture (I doubt there is much place for looking for trouble at a gym).
 
Also Folter you seem more catty than the stereotypical bad woman

11. 11114 is better because of tier9 mm and tier9 less passive meta. T4T they'd be same.
2. Standard B is tier 9 so like above. The only t10s that are better is when t9s are shit (vkb)
3. T9 is better again because same penetration plus people make more mistakes in that tier. Tvp is still decent but worse than it was before
4. Bobject for winning, For damage missions - Shitbarn and maybe 103B on campy maps. From t9 I'd say t95 and Tortie because they have incredible survivability and can do damage long after your team collapses. 

A look another misogynistic comment from you where you base your views on a tabloid article aimed at cheap outrage and to bait people like you. Did not expect you to get baited so easily.
 
Also the article basically says "women are people too, people can be shit to each other and since women are people so can women". Out next in @Folterknecht deconstruction of modern femininity "women poop and fart" and "this lady crashed, just like that man". 
@ZXrage TV stations are really male dominated and a big part of the shitty culture stems from a specific form of male behavior that's really annoying even to many normal guys. Also this is a tabloid article so I'd take it with a grain of salt. As long as that grain is the size of a planet.

probably?

Wow a tabloid article. I know you are probably a misogyinist and try to promote your agenda with every pice of  info you get but realy?
that said yeah. quotas are in most cases not the answer to a problem

Do you want to win? Then no. Do you want to have fun? Then yeah.

Do you want to win? Then no. Do you want to have fun? Then yeah.

Not surprising. In a platoon you communicate so you know if you push your friends push. 
 
In pubs you can't assume pubbies will do anything smart. Also they have no reason to trust you so they often wont cooperate. 

While my WR dropped from 67 to 61% I would not call it trash. It's just bad against competent enemies. The weakspots are not exactly bigger, the tank is still super mobile armored 650 alpha platform.

womp womp

Naaah. This is what happens when people learn to play against a certain tank. I suck at farming so my dpg dipped below 3k. Plus maybe more t10 only games now (missions) and it's a tank made for stomping on low tiers

He didn't go for ammoracks or engines or fuel tanks. Given the limited amo on the ruskie med that was stupid

They are infinitely easier to play around than arty and Types.. you don't know what you're saying

@lavawing 
1. For Tenten it's an offspring of dan dan. 
2. Carbonara with cream is not a twist on carbonara. It's a completely new dish that should not be called carbonara. The comparison to tonkotsu with weavy noodles is wrong since tonkotsu refers to the broth. A closer similarity to calling a cream sauce carbonara would be using the name Paitan Shio when the dish includes miso which overpowers the shio tare. The taste profile is completely different and calling it shio is misleading. 
3. I agree you don't have to be Italian to KNOW what is a good carbonara and not all italians know what is a good carbonara but you can't disregard the historicall recipe and still use a historical name. This is cultural aproperiation at it's most basic. You use the name because it helps you sell stuff but you are too lazy to research what the real dish is. Yeah some great chefs serve carbonara with cream but then it has to be EXPLICITLY stated it's not normal carbonara. I have no problems with someome making a carbonara-like dish with cream. It's just should not be called "penne carbonara". Maybe "Penne ala carbonara with cream" would be good since it's not misleading. 
4. Apple pie is a bad example since it's a dish developed in pararell in different parts of the world. Also there is a difference in a dish evolving far from it's source and someone pretending to make an original dish when irl they are not using the original recipe. Again if you are honest that's not an original recipe it's ok but if you are not it's disrespectful, lazy and misleading. 
5. Different spicyness is just different amount of ingredients. Not different ingredients. 
6. "Indian currhouses do stuff differently because it's what the customers like" - this isn't as simple as that. As mentioned before. In Poland we have POL-Viet cusine yet slowly people are getting acustomed to true vietnamese food and they are loving it. Sometimes it's more prejudice about some types of food or different ethnicities not having faith in their own food. Also all my vietnamese friends don't call POL-Viet food vietnamese, they call it pol viet because that's what it is. No one is saying pol viet should be forbidden. 
7. Again as above - not all changes to OG recipe are cultural approperiation. When you visit a Japanese home cooking shop and get a curry you expect to get Japanese curry so it's not approperiation but in the same place if you had a shop that didn't make it obvious and kinda pretended it's an indian or balinese dish the recipe would have to be close to the original and the replacements should stem from lack of ingedients and should not change taste and structure of the dish in a significant manner.
8. Yeah all dishes are versions of different dishes but even newer traditional recipes were perfected over tens of years. 
9. Authenticity usually takes more than 1 generation but it's a complicated topic. Something like authenticity exists. It's hard to pin down. Sometimes it's tied to a region, sometimes to an event but it needs some time to become a customary way of doing a certain dish. Take Jiro Ramen - it's junk food variation on a ramen, it's not using an old name because it's something new and if it sticks it may become something traditional where using the name but not following the key parts of the recipe would be considered bad..  Also Pho is at least 2 generations old given my friends grandma (80+ years old) cooked it when she was young. 

If I wanted "original" cuisine, I'd go straight to the source. Not necessarily the place where it came from, but I'll go find people from those places and ask how a particular dish was when they were kids, or better yet the old and elderly who who probably have made the dishes back then, before cultures got mixed. Yes there are a ton of restaurants out there that tout authenticity, but the smaller ones with fewer flashy advertisements are more likely to stick to tradition.
Example: pho. Most people don't realize there are regional variations to it, to the point where northern pho and southern pho can sometimes feel like polar opposites to each other. Southern pho is what most people recognize, with herbs in the broth and the signature accompanying beansprouts and basil. Northern pho is much harder to find, it doesn't come with any sides and the broth is much lighter without all the jazz. The result is a very delicate, savory dish that attempts to showcase the quality of the ingredients (broth, beef, thicker noodles to absorb more soup) instead of jazzing it up like the southern variety. How do I know this? From a small innocuous restaurant ran by a 2nd generation Vietnamese immigrant.

@lavawing Tantanamen I've posted is basically chinease Dan Dan. Also the "made for whites" is an interesting offshoot of Asian cusine. Not only Indian we know (and it's silly since India has a varied cusine by region and there is no one cusine a bit like in China) but US Chinease (General Tso chicken ffs) or it's Polish equivalent Pol-Viet where vietnamese bar owners thought their cusine was too strange for local tastes so they approperiated Chinease recipes into something cheap and simple and only now we are slowly getting OG viet recipes back and mostly the ones from Hanoi. 
 
As for cultural approperiation - I don't think taste should be the only thing. If you pretend you are doing the original dish then you should use original recipes. If you are not, don't use an original name or make it clear it's fusion. I see many people making Pho and calling it pho without even pho noodles not to mention all the wrong spices. It's good if you pay homage to the source recipe. If you're exploiting the name for cheap marketing and it's clear you don't care about the original recipe I think that should be heavily criticized even if it tastes good. 
@Haswell I know shit about wine but I'm sure there are good US wines. It's just US has a shitty habbit of mass producing stuff in the cheapest way possible so the basic level is low. 

New tan tan in my friends sushiya 

You also have the convenience of everywhere you need/want to get to being reachable by bus and train, or in the rare cases a relatively cheap cab ride. But yes, food is great since you can find super obscure stuff. Also wet markets.
The thing with ramen in HK is that it's a fading fad right now, too much competition without much novelty. Restaurants survive on either old customers with word of mouth, or some gimmicky marketing for thrill seekers. Good ramen places are constantly being drowned out by everything else.