BeardedBaker

joined 1 year ago
[–] BeardedBaker 1 points 3 weeks ago (1 children)

Good in the sense that reduced production will lead to marginally lower emissions, but bad in terms of price at the pump.

[–] BeardedBaker 8 points 1 month ago (1 children)
[–] BeardedBaker 29 points 1 month ago

the cops are outlandishly and cartoonishly evil

We keep hoping it isn't true, and continue to be proven wrong.

[–] BeardedBaker 65 points 2 months ago (8 children)

Only got one question for ya here fellas, can it fuck?

[–] BeardedBaker 6 points 4 months ago

Behind this 100%, target practice with firearms should be done on private property only. Went on a hike yesterday in a state park and it was completely ruined by the gun idiots mag-dumping over and over and over. The sound carries for miles.

I'm sure they're great in bed, considering as soon as they pull the thing out they're ready to just blow their entire wad all over the place.

[–] BeardedBaker 2 points 6 months ago
[–] BeardedBaker 2 points 6 months ago

Sure! It's from America's test kitchen, their website is paywalled, so here's a screenshot.

Banana Pudding Pie

[–] BeardedBaker 3 points 6 months ago (1 children)

Yeah, the peaks got a bit charred in places, lessons learned for next time. Still think it came out pretty good for my first try. Plus it was delicious.

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submitted 6 months ago* (last edited 6 months ago) by BeardedBaker to c/foodporn
 

Made over the weekend for a Christmas party.

[–] BeardedBaker 10 points 6 months ago

And then, you shut the fuck up.

[–] BeardedBaker 8 points 7 months ago (1 children)

I mean, he's not wrong, but also good luck getting anyone to sympathize with you, fucking ghoul.

[–] BeardedBaker 6 points 7 months ago

Everything sour is acidic, the sour taste comes from the hydrogen ions (protons) donated by acids blocking the potassium ions leaving your taste buds, this creates a depolarization and opens voltage gated calcium channels, the influx of which causes neurotransmitter release. Sour gums/candies don't contain Acetic acid (vinegar) but instead Citric acid and sometimes Malic acid.

[–] BeardedBaker 4 points 9 months ago (1 children)

I've found this is only true if you eat at the restaurant, there is a very short timer that starts as soon as your food comes out, any longer than that and the cheese starts to coagulate and the fries get cold and tough.

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