Did he ever actually have the ring? I know he tried to take it from Frodo, but i don't think he succeeded. Unless i'm getting confused since i have watched the movies more recently than i have read the books...
Edit: totally forgot about outside moria. apparently i need to do a re-read AND a re-watch lol.
Leggo my prego?
Wouldn't that only be correct about 25% of the time?
Are you using a different type of screen protector than you were used to on your old phone? Tempered glass screen protectors in particular can reduce touch sensitivity since they tend to be thicker.
Commenting here so i can check replies, as i also need recommendations.
I think Gollum still looks pretty damn good,and those movies are just as old (give or take a year? two? who remembers...)
Huh, I guess I'd never really looked into the chemistry behind the distinction (which is strange because i am a chemist that loves food), but Maillard reactions involve the proteins, while caramelization involves the sugars. Though both are examples of nonenzymatic browning.
The good news is that the wiki page for caramelization says that either acidic or basic conditions speed up the caramelization processes, so i think we're good to go in either front!
Heating a solution of aqueous bicarbonate will release carbon dioxide, too. But since we have delicious onions and stuff in there too, let's walk through my thought process: Baking powder is baking soda + weak acid + cornstarch (to prevent premature reaction). Since the speed-up for the Maillard reaction works by deprotonating amino groups to make them more nucleophilic, the acid-base reaction that releases CO~2~ when using baking powder will still occur with just baking soda + food (ie: the protiens in the food are acting as the acid). You're probably right that using baking powder would produce more CO~2~, or at least produce it faster, but reducing carcinogenic side products for Maillard reactions via CO~2~ is a low-priority concern for me anyway. Just a fun curiousity that occured to me when reading the wiki page!
Sorry if my carbon dioxide subscripts don't work. I don't think my client supports all the fancy markdown, but i tried my best.
Oh shit. That is so cool! I knew lye was used in making pretzels, but i didn't know it was to get the Maillard browning to happen faster. The wiki page says that one way to reduce the formation of acrylamide, a carcinogen, is by adding carbon dioxide, which ~~is actually released when baking soda is dissolved in water~~ will be released during cooking (edit: see reply chain below for discussion on this point)... IDK for sure if it's enough to really help, but I'm gonna just roll with it and say it is because delicious food is delicious.
That assumes Trump is a good enough judge of character to be able to tell actual loyalists from sycophants, which I strongly doubt he can.
Omg. You just made me realize MY backpack is a quarter of a century old. Just out of curiosity, is it a jansport? I wonder if they still "make 'em like they used to" or if they've fallen prey to enshittification like everything else...
well, now i feel dumb. yes, that certainly counts.