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Cake day: July 1st, 2023

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  • It’s about stopping centralized programs which would actually address public needs. “We don’t need universal healthcare, here’s a charity that helps people with the bubonic plague!”

    And in the worst cases, it’s a grift for the wealthy. Where the charities exist to do scammy things like pay the founder to fly to luxury resorts to give a talk about why poverty is bad. Or to fund your family members solar manufacturing company. Or to put fuel into your church’s private jet so you don’t run the risk of catching demons from the public.






  • Yup. If you are going to own a printer, get a laser black and white printer and keep it forever. Do not get an inkjet printer. And if you need color prints (you don’t) you can literally just do those at walgreens, cvs, or a bunch of other stores that will do color prints.

    The only time you should get an inkjet printer is if you are a busy photographer selling a bunch of prints and you’ve hit the point where doing color prints through a store has become too expensive.


  • Yes and no.

    Some salts are easier to work with than others. Kosher salt, in particular, is fairly hard to over season with because you can visually see just how much you’ve thrown onto a steak or such. Fine salt, on the other hand, is a lot easier to over season with.

    But then it also depends a lot on the dish. Sauces are really hard to over season. The sea of fluid can absorb a fair amount of salt before it’s noticeable. Meats are similar. A steak can have a snow covering of kosher salt and it won’t really taste super salty.

    Bread, on the other hand, will be noticeably worse if you throw in a tbs of salt instead a tsp.

    But salt wasn’t specifically what I was thinking when I wrote that. Herbal seasoning garlic, rosemary, thyme, sage, etc, generally won’t overpower a dish if you have too much of them. Especially if you aren’t working with the powdered form. (Definitely possible to over season something with garlic salt/powder).






  • cogman@lemmy.worldtoComic Strips@lemmy.worldThe Ark
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    4 months ago

    Anyone interested in this, I suggest listening to the “Data over dogma” podcast.

    The Bible is a book with multiple authors that had completely different conceptions of God and that borrowed local traditions for their own.

    For example, the belief in one god is believed by scholars to be a later change to the Bible. In that region, it would be more common for the belief to be that there’s a God of a land or nation with their power bound to that land. The world was viewed as one with a battle of the gods rather than being one with a supreme ruler.

    This is why the Bible so often disagrees with itself. Because each author had their own motives and were sometimes responding to each other in their writings.


  • So much!

    A real neat trick to this is so long as you add something substantive (peas, carrots, potatoes, chicken breast, rice and beans, mushrooms, whatever) and something acidic (tomatoes, vinegar, wine, lime juice at the end) you’ll end up with something palatable.

    Garlic and onions are the basis for a LOT of classic recipes. So many of them are literally just roasting a protein with garlic and onions.

    It’s that simple. Brown the onions, cook the garlic until it releases a nice smell (30 seconds ish), add what you want to eat and continue cooking until it’s not raw, throw in a splash of acid for good measure (I really like lime or lemon juice for this).m