pneumaticFax

One part oxygen, two parts hydrogen and squeeze.

Much better explanation than my off the cuff attempt, great added detail.

Salt brine is highly corrosive to anything in contact with it so it is difficult to move, and in high concentrations wreaks absolute havoc in surrounding ecosystems. There’s a reason the phrase ‘salting the earth’ doesn’t have a good connotation. Desalination on a small scale might not seem like an issue but when dealing with the waste at scale becomes a bigger issue than even the energy cost to perform.

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Real gameboy, but with an IPS screen mod, shell replacement too as the IPS screens are a little larger than the original requiring some cutting if you don’t. I did the same to my OG 1998 atomic purple GBC.

I remember seeing this in a Beavis and Butthead episode on MTV when I was around 4th grade. It definitely left a resounding impact on my musical taste over the last 30 years.

I love Chef John’s videos. But your beans look better.

This is the beautiful bean footage we’ve been looking for! Share a recipe?

That broth looks gorgeous. Anything special to it?

It did! I’ll be honest I don’t know my wines well, but I follow the advice of finding a bottle with the most specific region on the label at less than 20 bucks and it’s done me well so far. Very much enjoyed the pairing in this case.

Bon apetit! It takes about 20 minutes and just keep in mind the goal is to make an emulsion out of the oil, tomato, cheese, and pasta water mixture best you can. Very similar to making a carbonara or cacio e pepe in that sense.

Of course! Sauté a pint or so of cherry tomatoes in olive oil until they begin to burst, mash them a bit, and then I like to use a hand blender for a smoother consistency but if you don’t mind the skins it’s not necessary - if you blend it it makes a nice emulsification with the oil. Return to the pan and add some wine if you like. Boil the pasta in salted water and then add to the sauce off the heat. Throw in a big handful of nice a parm or pecorino or a mix to melt with the residual heat of the pasta, and I like to add a spoon full of some mascarpone but butter would work too, toss until it’s all melted and add some of the pasta water until the consistency is slightly loose cause it will tighten up as it cools. I don’t salt the tomatoes while they sauté because there’s enough in the cheese and the water but if you like salt go for it.