Seriously, I'd pick any two of 1, 2, 4, 5, 6, 7, or 9. Only so that I could have the satisfaction of running them back into the burning building.
JayleneSlide
joined 2 years ago
My car has AWD and 35 profile ties. It's at least 1200USD for anything that doesn't suck because I have to change all four at the same time.
Such consistently great albums. I love how they kept their themes delightfully drunken and ribald.
My goto for all things savory is Serious Eats, and specifically J. Kenji Lopez-Alt's work on the topic: https://www.seriouseats.com/search?q=sous+vide
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.
Here's some more info on food safety with sous vide cooking: https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe
Well, goddammit, I just had a huge reply typed out, and the website deleted it when the text window lost focus. Okay, super short version: /u/akrot raises a good point, and we would all do well to apply harm reduction and awareness of EDCs in our lives. They are ubiquitous and insidious. In my case, sous vide cooking is one of the very few explicit uses I concede to single-use plastic in my life. It is also one of the few points in my kitchen that food touches plastics.
We must all pick our own battles, and everyday EDCs demand some awareness-raising.
Sous vide cooking. It's easy to buy a bulk quantity of food, vac-pack and cook it, then freeze it. This saves time and money both on purchase, initial prep, and mealtime prep.
For example, we buy a whole, locally-grown, grass-fed chuck flap. We trim, bag, and cook the entire flap in one day. This provides my partner and me about six weeks of meals with high quality protein. Added bonus: the juice and gelatin in the bag after cooking makes excellent soup stock or cooking liquid for beans. Double added bonus: a sous vide chuck steak is just as good as the best ribeye fillet.
Also learn to use an entire chicken. For example, spatchcock and roast the chicken for dinner. Break down the carcass to get every scrap of meat. Make chicken salad the next day. Roast the bones, make a mirepoix, and make chicken stock. Use that to make chicken and dumplings or chicken soup. The two of us eat for a week from one chicken.
Learn about food preservation and safety: reusable containers, dangerous food conditions, fermentation, canning, making stocks... A huge part of saving money on food is not wasting any of it. Being able to buy in-season food when it's cheaper and more nutritive is a big deal.
And on that note: avoid cheap, low-nutrition food. Sure, that industrial, NPK produce and ultra-processed box meal might be "affordable." But those tend to be empty calories; you have to eat more of it to feel sated and get the nutrition you need. Locally grown, in-season foods tend to be better food values since you need to eat less of them to get the same micronutrients. See: "The Doritos Effect," by Mark Schatzker.
"A lie can travel halfway around the world while the truth is still putting on its shoes." - Jonathon Swift
So now you're investing time and effort to publicize why this bill was broken. Your political opposition successfully got you on the defensive. These strategies play a part of why fascism and authoritarianism are succeeding in the USA.
In my case, Inventor and AutoCAD. I hate AutoDesk with the fury of a thousand suns, but FreeCAD just isn't stable enough.
Oh, and currently needing .NET automatic source generation (long story), which is very difficult to develop on anything other than Windows.
"If you put an A in 'definitely,' then you're definitely an A-hole." https://theoatmeal.com/comics/misspelling
That was a quote from "Kung Pow," the parody movie in the second frame of the post.
I fully agree he's a ghoul. It is important however to be intellectually honest and morally consistent, lest we sink to the level of people like Fucker Carlson and Shill O'Reilly. Okay, maybe I'll sink a little sometimes...
"Whoever fights monsters should see to it that in the process he does not become a monster."