Have you watched any movies recently you want to discuss? Any films you want to recommend or are hyped about? Feel free to discuss anything here.

Please just try to provide fair warning of spoilers if you can.

I've been on a hunt for a new monitor for over a year now. Something that can be for personal use and WFH with these specs:

• 4k
• 144Hz
• MiniLED
• <=34" (no curve)
• Built-in KVM switch

Having briefly experienced the INNOCN 27M2V, I expected a "perfect" monitor on the horizon.

Soon after I stumbled into a blog post announcing BenQ's reveal of a monitor that featured all the specs I wanted. I've finally got my hands on that monitor today having waited ~6 months.

First impression was the size. This monitor is a thicc boi. Made me think of a television, but not as heavy as I expected. I mounted it on my monitor arm (VESA 100) without problems.

The OSD is nifty and easy to navigate. There are 5 "quick menus" (ALPHA, BRAVO, etc.) that let you customize settings for each and quickly switch between them. These menus can be customized to select 3 "favorite" settings (e.g. brightness) so that you don't have to dig through the entire menu.

• What you see when you initially open the OSD
• Customizing quick menu favorites

After tinkering a bit, I've fired up Prince of Persia The Lost Crown. I've set the display profile to use the per-configured "Fantasy" color mode (with mini-led enabled). Honestly I don't know what I'm doing these settings, so I don't know whether this monitor is calibrated at all, but it was gorgeous. I don't think any picture I take will demonstrate how good it looks.

I don't have much to say about the KVM yet. But I connected my keyboard+mouse to the monitor, then connected the USB to USB-C to my desktop. I also connected my work laptop (USB-C to USB-C). Everything works, but it'll take a couple of days of normal use to see if there are hiccups. I like switching between desktop (waking from sleep) and my work laptop then vise-versa. I'm curious to see if the "auto scan" works like I want it to.

Unfortunately, I've discovered 2 "stuck" sub-pixels. According to BenQ's dead pixel policy, this is "acceptable". One of the sub-pixels (green) is almost in the center of the screen and I zero in on it almost immediately. I'll reach out to their support regardless because I prefer not to have defects at this price ($1199.99). If I'm lucky I'll discover another stuck sub-pixel.

BenQ's Specs

Have you watched any TV shows recently you want to discuss? Any shows you want to recommend or are hyped about? Feel free to discuss anything here.

Please just try to provide fair warning of spoilers if you can.

This thread is posted weekly - please try to post all relevant Israel-Hamas war content in here, such as news, updates, opinion articles, etc. Extremely significant events may warrant a separate topic, but almost all should be posted in here.

Please try to avoid antagonistic arguments and bickering matches. Comment threads that devolve into unproductive arguments may be removed so that the overall topic is able to continue.

This thread is posted weekly - please try to post all relevant US political content in here, such as news, updates, opinion articles, etc. Extremely significant events may warrant a separate topic, but almost all should be posted in here.

This is an inherently political thread; please try to avoid antagonistic arguments and bickering matches. Comment threads that devolve into unproductive arguments may be removed so that the overall topic is able to continue.

The last blockbuster is Edge of Tomorrow from 2014. Directed by Doug Liman and starring Tom Cruise and Emily Blunt. It made $370 million at the box office.

IMDb
Letterboxd
Wikipedia

Is this a proper blockbuster? Is it a proper Tom Cruise movie?

This also ends Movie of the Week format for now. See you in the Midweek movietalk instead.

This is a question I've been wondering about for a while as a home baker and amateur food scientist. Why do recipes for whipped, fluffy desert components like whipped cream or buttercream icing always seem to call for powdered sugar? If I want to add sugar to a something, why would I also want to add the anti-caking agent (usually starch I think) for powdered sugar as well? Is that starch actually something beneficial for a whipped desert? Because as far as I can tell, the only time powdered sugar makes sense is when it's dusted on top of something or incorporated into a desert that is being mixed by hand and doesn't have the shear of a mixer to dissolve or emulsify the granulated sugar. And I've never had any issues just using regular granulated sugar and honestly prefer it to powdered sugar for icings, whipped cream and the like. If a recipe calls for powdered sugar, but it's being combined with a mixer or beaters I just use regular sugar and the results are great.

Anyone have any thoughts or experience as to what I'm overlooking? Or is it just a hold over from a time when electric mixers weren't common and you needed a finer sugar to incorporate the sugar by hand?