Hey GYB, hey everyone.
Thanks a million for setting up, gyb.
Good to see you back, OSB. Thanks for coming. Cool name.
==Let's Start Class!=
Thanks for coming everyone. Make your self comfortable.
Today the class on 'Notables, Timing, Tips and Traps'.
Is everyone fine with that, or would you like to cover anything else?
If you'd like to try baking, which we covered last week, we can help you there as well. Just let us know what you'd like to do.
Questions as always are welcome, nothing is too stupid to ask.
Bakers, thanks for coming, feel free to help out answering questions of giving tips / advice. We all have varying answers, and it's good for new/oldschool bakers to hear a wide range.
Notables
I thought today we could have a discussion about notables, and our varying views on them.
How's that?
We can start by talking a look at this graphic, and starting our discussion on that. It's possible that you have varying opinions on notables and that's fine, we all do.
Okay.. let's go.
Be vocal, ask questions, tell us how we can best help you.
I recall that it was a group effort, with input from everyone in the general threads, over a week or so.
It was very much a group thing.
Heyy.. good to see you Fraidiycat, thanks for coming back. Just let us know what you'd like to do this class.
We're covering notes, but can help you with wahtever you like. Just say.
Wow… that's awesome news.
Thats not a problem at all anon.
We did the baking practical class last week, and doing 'Notables, Timing, Tips and Traps' this week.
However if you'd like to bake, let us know and we'll point you in the direction of the material, and we're here if / when you need any help.
How's that?
Can everyone namefag, just for this class?
It makes it easier to track. If you don't want to it's cool.
If you want to, just put your class name in the Name field. Thank you…
CLASS
So let's look at the tips.
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I think the biggest reason for having Notables is so that anons can catch up immediately.
-
Then I think it's so that anons can take the diggs and add to them.
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Then we have anons who take the notables and share outside.
Those are just my ideas.
What do you all think?
Yes, I'd like that as well.
Seems that some anons aren't great at checking notes.
Bakers as well, we're so short staffed atm, I know I don't always have time to check notables as I always did before.
If we could get more bakers, and we were all less pushed, we could encourage anons to check notables, and bakers would have time to.
It's something to work back torwards.
Hi B,
Thanks for coming.
So if you have time, stay with us in this class, and talk about notables, or, you can go to the top of the thread here and watch the videos, try out a bake.
We're here to help you.
Baking Cideos and Class
Baking Class Overview & Step-by-Step Instructions
(The list in the first post of the dough here. Open them up in a new tab and keep this one open in case you need any help).
>A baker should be able to do it without the help, but the help isn't a bad thing.
Agree
>IF YOU HAVE TIME, CHECK THE SAUCE YOURSELF
I never have time to check myself, at the time I bake usually (5 - 11pm give or take), but at a slower time I do.
Think it's good for new anons to see us asking for sauce (which I do). Many think they're helping but don't know how to, properly.
It's our job to ask (I feel), and say "This would be notable with decent sauce. Have any anon?"
Others may think differently though.
I never add w/o backup sauce -
-
Breaking 911
-
BNL (Breaking News Live)
-
Any big news w/o backup sauce
If it's a website you don't know, ask for back up sauce.
If it's a Q related digg, I just post the dig, and think sauce isn't so important. It can be sifted through later. Diggs to me are simply logging whatever comes in (within reason - use discrection)
Definitely announce.
Tag the dough post, and the baker leaving post, and say
Note Collector Taking Notes
Or whatever you want to.
The tagging of the both posts tells incoming bakers quickly that there's someone taking notes.
Red text it up anon, it's important comms.
Yes, a short list could be useful.
It can be overwhelming, so many steps to remember. Like learning to drive.
However, we break it down.
Learn to bake first and bake as many practice threads as you can / need to here. It becomes habit, and your mind learns the steps through practice. Like anything.
Then when you're into a rhythm with baking practice threads, collect some notes as if you were baking.
Then work on your timing. Don't overwhelm yourself, take it one thing at a time.
Here's a good slide on
BAKING TIMING
Yes, it's legit.
All the bakers who bake here daily are running it and helping out.
I bake daily (have done since the start).
GYB who's here just now, is an experienced baker who also bakes a lot every day.
Rusty, who set up this board for new bakers to practice, is also here helping out and supporting. He's baked for years as well.
So yes, it's legit!
We're putting a lot of time and energy into teaching baking, to share our knowledge and to encourage new bakers, b/c we really need bakers.
>the one who bakes, is responsible and should be held accountable for his notables.
Definitely.
If you're baking, you're responsible for the notes you bake.
Check them. Don't be scared not to accept them.
It's your choice.
As you're not teaching here, nor learing, please stop posting instructions.
Anons, this anon is not part of our teaching crew
Please ignore.
3f9307
Top kek
It literally IS Rainman
New Bakers
This is the most annoying thing you'll come across while baking. The Rainman, called because he always threatens to 'make it rain' whatever that means, if you don't note his stuff. Sure you all know him.
Us bakers all set him on mute.
So when you're ready to bake, let us know in here, and we'll organise it for you, and be there with you.
If it's at another time, say hi to the baker, tell them you're a new baker who's been at classes, and say you're ready to bake… and would be be up for spotting you.
If he's time, he will definitely stay with you while you bake.
So in this video it's a live bake scenario.
I'm up-thread taking notables.
I want to see how many posts the thread has.
Or… if the thread's gone cray as Q has posted.
How can we keep our place?
Also, I see that the thread is at 45 posts, so I have another 50 posts before I post a notables update.
Not at all.
It depends when you've time, the speed of the bread.
I always post at 500.
Sometimes I post at 250 if I'm caught up and there's time.
500, then 600 last call, then post your bun right before you bake.
See what works for you though.
That's great PacAnon.
Take your time, there's absolutely no hurry.
We're here for you to help with whatever you need.
Just shout. We're creating the course and teaching mostly on the fly as well, so forgive the freeform classes as well.
We're all the same boat.
kek see what I did there?
Oww. From bakin?
Good to hear you'll mend WnB, and you're gud otherwise.
God bless your rotator cuffs.
It is nice isn't it. kek
Look for the breaks between sections (posts) in the dough.
They look like this.
////////////////////////////////////// BREAK////////////////////
The first section is the first post, the other 3 sections below that (also separated by BREAKS), are posted in 3 'replies'.
Good idea to watch our training videos anon. You can find them here, they've so much info in them. Then you can come each week and let us know what you'd like help with.
They're in the top post in this thread.
Well hallo
It really has. It's been a good night. Hope you've learned something, or know where to get info so you can practice from now unitl next week.
We'll wrap up class in 10 mins
Some bakers and anons sometimes hang around for a chat, feel free.
Hope to see you all next week, when we'll be doing another 'Module One - Actual Baking' class. The videos for it are in the top dough post here, so you can watch and get ready for practical if you've time. If not, watch them next week.
Any questions before we finish up?
Good to hear. Nice and relaxed does it.
Thanks again for stepping up to learn.
Really happy to hear that.
Thanks for stepping up to learn anon.
We'll have you all trained up in no time.
Thanks to our BO here at comms, Rusty, the bakers who've been answering your questions, Rusty, GYB & WnB. You all rock.
Laughing, yes, watch them and see if you can do a few test bakes here if you've time, and write down any questions for next week.
Wasn't me anon.
kek
Wasn't.
We have a gentlemans agreement not to change any baker's notables.
If it's a correction, or refute, we add that in our notes, ref'ing the pb's notable.
If it's a date correction or typo, we do that. But delete or change, never.
That would be awesome anon. All material welcome.
And yes, agree, presents as an Aspie. An angry one.
I think you should take your meds and go away.
You're annoying af.
If you weren't so nasty you'd be a valuable anon, but your attitude towards all us bakers is disgusting.
We're building a new world. Is this how you want to be in it?
kek
Oh no, at least you know that part really well now.
Here are all the practical baking videos -
>>7589 MODULE 1 - Baking
>>7590 MODULE 2 - Notables, Timing & Tips
>>7594 PREPARATION
>>7606 STEP 1 - Find the Current Dough
>>7615 STEP 2 - Copy the Current Dough
>>7624 STEP 3 - Paste The Dough Into Text Editor
>>7640 STEP 3a - Trim The Notables Section
>>7646 STEP 3b - Make space for your new notables.
>>7660 STEP 4 - Create A New Thread
>>7670 STEP 5 - Enter Thread Info And Post Thread
>>7681 STEP 6 - Post the Rest of the Dough
>>7698 STEP 7 - Make A New Pastebin & Make The Dough Post
>>7706 STEP 8 - Post Your New Thread Link
Sounds great. It's all good. We all have experience, and it's great to have a platform here where we can share it.
Comms on note taking would be good to have as well.
Exactly. Important things get posted a few times though, I think, generally, in different shifts.
It keeps us all up to date which is the main thing. All out in the wash.
Think we've all been there as anons.
It's disappointing to have your notable or diggs ignored.
I just try and make my post better, and post again. The baker may have been busy, or couldn't see first glance what it was about, or any number of things.
It all makes us stronger though, and better.
It's like having different editors at a mag or newspaper.
Us all being different makes us stronger.
We all just do our best, thinking of the anons who are catching up, the diggers who're digging and want to share their material, and those who want things to share on SM.
So true.
I often leave the decodes and things to be nommed as well, as no time to go through them and decide.
It's okay to wait for anons to proof and then nom. Things will get reposted and come to the top if they're good.
Agree.
Come to think of it I haven't seen them for a while.
kek
Thought to go back to the first module again.
Although completely open to suggestions.
See what you all think.
If anyone would like to take a class, that's great as well. Feel free.
My friend is almost away… life is very hectic here, so haven't been able to bake this week which I feel bad about. Nor did I have time to put any material together for tonight, hence the freeform class, so any help is appreciated just now.
It's
MODULE 1 - BAKING - SLIDES AND CORESPONDING VIDEOS
>>7589 MODULE 1 - Baking
>>7590 MODULE 2 - Notables, Timing & Tips
>>7594 PREPARATION
>>7606 STEP 1 - Find the Current Dough
>>7615 STEP 2 - Copy the Current Dough
>>7624 STEP 3 - Paste The Dough Into Text Editor
>>7640 STEP 3a - Trim The Notables Section
>>7646 STEP 3b - Make space for your new notables.
>>7660 STEP 4 - Create A New Thread
>>7670 STEP 5 - Enter Thread Info And Post Thread
>>7681 STEP 6 - Post the Rest of the Dough
>>7698 STEP 7 - Make A New Pastebin & Make The Dough Post
>>7706 STEP 8 - Post Your New Thread Link
It's the bunker. Q Research Bunker.
It's 8bit's board, the pld board owner.
We all went there when things turned awry a while ago on QR.
Now it's used for digging, and as a back up board for us all. Just in case of anything.
>I could not tell you had no plan, was a good class
That's great. kek. I wanted to get videos and slides done for this Notables module.
Then I thought why not have a discussion first, and we can see what questions people have, what material comes in, and then we can design the module from that.
And yes, a basic class is good.
Maybe if we get the notables, timing, tips and traps video's made, we can direct anons to each one, depending on what they'd like to do.
And have practical and Q&A going on in-thread.
Or.. let me know what you think. I haven't had time to check the last class either, for anything you may have posted. Just no time these weeks, but it'll pass.
And thank you for the kind words. Appreciated. It's all good, I'm playing him his favorite songs and whetting his lips with whisky. Blessed!
o7
If you've the time and inclination, to copy all the notables QnA from here tonight, and the materials in one thread, that would be awesome.
Thinking you'd maybe be doing the QnA anyway, and if you're going through, could possibly grab the images / graphics etc.
Just a thought… I don't know how you are for time or what you've got going on.
Bon Apetite, GYB.
Thanks again for your awesome support, as always. You're such a rock.
o7
TEACH OUT
Hope to see you next week.
Thank you, everyone.
o7
Ah, that's superb. Thanks a million for collecting.
Thanks for your support GYB.
Nice to be locked down when we can use our time here.
Blessed.
>One way, i think, is to promote them more
>it's important to honor all who serve, imo.
Absolutely. Personally, I'd always thank anyone who helped me out.
It could be that the baker's realaly busy. If coming in at 600, that's a hella hectic rush to get the nb up in time.
We can work on honoring note takers more though.
A pleasure.
You're helping immensely as it is Rusty, your support is invaluable. A yuge thank you.
Well done for spotting him, I didn't notice for ages, as teaching, so…. nicely done.
It was fun… kek, and it's GOOD to have fun.
o7
It depends what time you're baking anon.
It sounds like you would enjoy baking on Nite or GraveYard shift, at first, where there's plenty, plenty time to inspect notables and respond if you like to, even get into researching yourself if it's quiet enough.
On faster threads that's just not possible, but if you start on slower threads, get into it then work up towards the faster threads, that's a good plan.
In reality, if you can gather 7 - 10 good notes per bread, and at every batch post, ask anons if you've missed anything, you're good. Material will always be reposted and caught/ nominated if really unmissable.
Anons are good at reposting.
You could always add with your 'Fresh Bread' post,
New baker - Anything important missed, please repost. TY
Or something like that.
Sorry you missed it anon, but there's a tonne of great info in the thread, and if you like, you can watch the training videos here -
You can practice as well, and any questions just post them here, the bakers usually pop in and will answer. And, you can take any questions to next week's class as well. Hope to see you, and thanks for coming.
Kek
There is indeed, "always something"
Never worry. I don't and do things like that all the time. We all do I think.
It's up to you how you do it.
Traditionally they've been logged bottom to top, but up to you.
That's great, happy to hear.
No, this is where we practice baking, the board name is /comms/.
The link to the catalog is below, and you can practice making new threads there, as shown in the training videos here -
https://8kun.top/comms/catalog.html
>Sometimes I wake up at 2:30 or 3; Then I go back to sleep sometime in the morning and sleep til 10 or 11.
Graveyard until whenever you can would be great for you then. GYB who is instructing in this thread usually does from 2-4am, give or take.
He's always looking for someone to take the bread from him at that time, or earlier so he can have some time off / a break.
By nightshift I mean 11pm - 3am, give or take. As soon as it's dark, ET time anons say 'nightshift', but traditionally nightshift's been from 12 midnight through until morning.
Things change though, constantly evolving as you'll know.
From 5 - 11pm it is a busy shift. Dayshift is as busy. Saturdays and Sundays are quieter. They could be good for you to bake at first as well, if you're ever around then.
I'm using Bandicam Screen Recorder, the free version.
The free option retains the Bandicam logo in the videos. It's for Windows and not supported by Mac.
Very simple to use, I took around 30 mins to check out the menus and options and try a few test videos.
For teaching, what I like about it is that it can show mouse clicks, with different colors for left and right clicks (if you want to, it's an option). The mouse clicks are also shown very clearly on the videos, really important when creating instructional material. Often, in instructional videos you can't see this so clearly making it trickier to follow.
The paid version of Bandicam is $39 per pc for a one time license.
For creating professional material for a client's use I'd be happy to pay for a licence, however for here it's not important that the logo shows.
It can also record your webcam within the screen recording along with sound. It's used for taking screen videos in gaming, so has all features needed for that.
It does what it says it does with nice features and interface and a very short learning curve. Highly recommended.
https://www.bandicam.com/downloads/
There's also a free add on, Bandicut, which you can use to edit, cut and join your videos. Haven't tried it yet.
https://www.bandicam.com/bandicut-video-cutter/support/start/
8kun video limits -
The last pic above shows the 8kun video upload limit which appears to be just over 16.5mb.
As such, video size needs to be a big consideration when making videos for upload to 8kun.
One of the largest baking training videos is 15mb and is 1:26mins. Gives you an idea.
>shooting for K.I.S.S.
You aimed, kek.
Always the best way. Thanks again anon, they're excellent graphics.
o7
>there are vids from articles that can't be embedded but can be screenshot.
Probably not the most elegant solution, but to screen record them on Bandicam could be a good workaround for grabbing from varying sources.
When looking for a recording solution for creating the baking training videos I asked a friend who I know prefers open source software. He does a lot of all types of recording (screen and self with music edited in). Here's what he recommended -
"So If I'm recording myself, video or screen video I use OBS.
If I'm just using still pics or video cuts off web I use Kdenlive and use Audacity to record audio taking pics and vids and audio into Kdenlive as clips and mixing in."
I downloaded Kdenlive but haven't looked at it yet. OBS I've had for a while but also haven't looked / tested it out.
https://kdenlive.org/en/
https://obsproject.com/
Saving Video
I just grabbed raw video data of C-Span, it's actually easier than I've imagined.
-
Basically, navigate to the website that contains the video you want and let the video play for a second. Right click on any blank field of the website (No ad, no link, etc.)
Press Inspect. In the newly opened window click on "Network".
Type "m3u" into the search bar of the Inspect window. (pic related)
(The last two have no particular order)
Looking at the results, there will be one particular containing "Status Code: 200" or "Active". (pic related)
That's the one you're searching for. Above Status Code 200 you can see "Request URL", copy that URL.
-
Now Open VLC media player. You can download it for free here:
https://www.videolan.org/vlc/download-windows.html
Also available for OSX and Linux
-
After opening it click on "Media" on the upper left hand corner.
-
Press Convert / Save.
-
In the newly opened "Open Media" window switch to the "Network" tab.
-
Now paste the URL you've previously copied and press "Convert / Save".
-
Set a destination for your video to be downloaded to, and press "Convert".
Wait until the process is finished and your video will be downloaded at the destination you've chosen.
PS: I'll link the video that you can see in the picture as an answer to this post, it'll just take a few seconds to upload it.
Or better: Try downloading it on your own, it's a 3 minute video, thus it won't take too long. → https://www.c-span.org/video/?c4662897/rep-devin-nunes-briefs-press-committee-cindings
ARCHIVE EVERYTHING OFFLINE.
Best wishes,
German Tech fag
That's good it was clarified. A simple baker's mistake then, which is easily done and should be caught by anons in-thread at the time.
We can maybe add it to our baker's 'tips' list, alongside checking the notables thread numbers are correct, for the notables aggregator sites.
Great idea, that'll be so useful. And yes, I just looked through my tools box and posted what I had. Feel free to reformat /whatever you want to do with them.
Godspeed, new baker. Happy to hear you're having fun. It really lets you see the board through different eyes doesn't it. Another new baker said the same. Glad you're catching the bug. Keep on doing what you're doing. Link your practice breads from here to there, so we can take a look and feedback, if you like.
Same here, always thinking about the diggers.
The ride never ends. kek
Nice. YW. Those 2 are super-useful. Thanks for the kek.gg as well.
Top tool anon, thank you!
Just watched the tutorial. Very nice. Saved.
I haven't tried this at all.
Tasty bun there. Wow. Thanks baker.
Absolutely, was going to say the very same. I like to help them out if the post is missing something, or suggest what would help to make it notable.
99.99% are really responsive and appreciative. Would make a really good discussion for here. Made a note.