delial

joined 1 year ago
[–] delial@lemmy.sdf.org 0 points 9 months ago

To be clear, please continue to enjoy your food the way you want it. Just know what the words that exit your mouth mean. Life shouldn't be safe, and many of life's greatest pleasures are not safe.

Is it a Canadian beef problem? Nah, it's just a problem with the definition of "safe food". If the food is not cooked to 165F, then any bacteria, fungi, and parasites that are present could still be alive. There are no guarantees that the beef didn't have tapeworms, and since ground beef is usually from multiple cuts, there's a larger chance that a tapeworm has been ground up and spread throughout. It's a tiny chance, but it's still a chance. Steaks are less of a risk, because it's a single cut, and the chef can visually inspect it.

The waiver is stupid, but it has less to do with capitalism and more to do with the legal system. People sue for anything and everything, and I don't blame companies for trying to defend themselves from that. They asked the dude to sign a waiver, because they're afraid he doesn't understand the risks and might sue if he gets sick.

Funny thing is: in this case the guy didn't understand the risks. He thought they were saying their beef is sketchy. What they were really saying is: all ground beef not cooked to 165F could be sketchy. I think he's dumb, because he doesn't know that a medium cooked burger involves risk but has been requesting it everywhere he goes. If he had known what a medium burger is, he would've just said "yeah yeah yeah", signed, and ate the burger like an adult.

I'm not you pal, buddy. (but we might be friends now)

[–] delial@lemmy.sdf.org 3 points 9 months ago (2 children)

Dude is incredibly stupid, because he's been ordering under-cooked burgers without any conception of what he's requesting for "Bob"-know-how-long.

He might like medium-cooked burgers, but he has no idea what that even means. The food at the hotel isn't less-safe than other places. They just didn't assume he read the fine-print at the bottom of the menu and were the first to inform him that it's not safe.

Yeah, they delivered the waiver at the wrong time, but dude should've already known what he was ordering wasn't safe. I order over-easy, soft-boiled, and sometimes sunny-side-up eggs. I know the risks, and I accept them.

Unless you put an a ton of effort into it, ground beef is only safe well-done. To get safe under-cooked ground beef, you need to discuss your intentions with your butcher and grind the beef yourself. Even with grinding a single, quality cut of beef, you're still gambling.

Also, fuck you, I'm not your friend guy, here's a rocket ship ().():::::::::::::::::D~~~~~~~

[–] delial@lemmy.sdf.org 11 points 9 months ago (23 children)

Dumb American disgusted by his own stupidity

[–] delial@lemmy.sdf.org 7 points 1 year ago

Yeah, this is one of those constant annoyances that you kinda just live with. It doesn't matter that much, because compound words were at some point not one word, and there may be separate words that you use today that will join together during your career. Electronic mail became e-mail became email. As long as the casing doesn't hide the meaning, you're doing it right. Also be consistent. Don't recreate such monstrosities as XMLHttpRequest.

 

I'm really sorry that haven't been posting, but I have been continuing to take pics for y'all.

So, I split the liquid starter into 2 starters on Day 3, and I've been tending both ever since. I was feeding them every 12 hours, but they were both starting to smell like raw flour, so I switched to 24 hours (it must not be as warm in my kitchen as I thought).

There really hasn't been much action overall.

The liquid starter is pretty much stable and has a nice sour smell. It produces a gas and hooch consistently, but it isn't particularly active. The regular starter has taken until day 9 to develop a sour smell, and it produces a few bubbles everyday, but it's not increasing in volume yet. I think we just haven't captured a vigorous yeast.

Now time for the pics!

Pics

Day 3

Day 4 AM

Liquid Starter

Regular Starter

Day 4 PM

Liquid Starter

Regular Starter

Day 5

Liquid Starter

Regular Starter

Day 6

Liquid Starter

Regular Starter

Day 7

Liquid Starter

Regular Starter

Day 8

I forgot to feed them on day 8 🙁. This mistake might have set me back a day or 2, because we were seeing improvement in gas production in the regular starter. You can see the pics from this morning below aren't as good as 2 days ago.

You can also see that the liquid starter just keeps on producing hooch. Looking back at the regular starter from day 4, I bet we can get a light rise from the liquid starter if we made a bread with it. I might try that out tomorrow.

We're not molding, though, so we can just keep feeding, watching, and smelling.

Day 9

Liquid Starter

Regular Starter

[–] delial@lemmy.sdf.org 1 points 1 year ago

Those glasses are hideous, but the Superhero Burger looks reasonable.

I love that they couldn't get Jim Carrey to do the commercial, so they just kept him out of frame or unlit.

 

A much less exciting day yesterday. As you can see from the above pic from the morning, we're getting some good gas production, but it's gotten quite thin, so it might not be able to trap the gas and actually rise. I can't tell from the side pic if it rose and fell overnight or not.

Much less impressive activity when I went to feed it last night, but you can see from the foam that we're still bubbling away. I think we're getting some serious alcohol production, which is contributing to the thinness. I've heard some people pour off the hooch, but I've never done it.

Instead of using half the previous starter when feeding, I'll be going with 1:1:1 by volume to try to thicken it up, but I'm considering switching to 1:1:1 by weight as per one of my books, King Arthur, and probably our benevolent mod @Noved@lemmy.ca.

 

Well, this was unexpected. The picture above is just over 33 hours after my previous post. It's a little early for me to trust it, since this is after the first feeding. I'll keep feeding it until it gives a consistent rise, but this is a great sign! It's smelling deliciously sour.

Here's what it looked like before the feeding (the morning after my post, T+17hrs):

And then here's the top-down shot about 16 hours later:

Nearly a full doubling, vigorous gas production. Just incredible.

Maybe it's a mistake, but I'll keep feeding it and posting the results.

[–] delial@lemmy.sdf.org 4 points 1 year ago

Let's hope MLS solves some of this, but there is a certain amount of necessary complexity with syncing encryption keys for groups as people come and go.

I'm very annoyed by issues decrypting messages in private conversations. Nothing is changing, so it should just work after the first message, but no. Random messages can't be decrypted unless I refresh. Very frustrating.

 

Here I go again!

I'm creating a new sourdough starter from scratch, and I thought I should share the process. By "from scratch," I mean with just flour and water. I've seen recipes use active dry yeast, apples, grapes, or even 2 day old food, but your flour already has the yeast and bacteria you need. You just need to give them a hand! And be patient, as is the way of a good baker.

Recipe

pbv: part by volume

  • 1 pbv flour (e.g. 1/2 c or 2.5 oz)
  • 1 pbv water (e.g. 1/2 c or 4 oz)
  1. Thoroughly mix ingredients in a container and cover while still allowing air exchange (use a thin towel, paper towel, or an upside-down lid screwed on loosely).
  2. Let sit at room temperature for 12-24 hours.
  3. Mix up a new batch, stir old batch, add half the old to the new, and mix thoroughly.
  4. Repeat until starter doubles in volume between feedings.
  5. Refrigerate starter and feed weekly.
Comments
  • Keep smelling the starter and keep a good eye on it. When done it should smell appetizingly sour.
  • Warmer kitchens need more frequent feedings.
  • This can take a week or two, and you can go through an entire bag of flour creating a new starter this way.
  • Use the flour you're going to be baking with. If you want to bake with both whole wheat and unbleached, use 1/2 pbv of each. Using whole wheat also adds more food for different bacteria to eat.
  • What we're doing here is cultivating all kinds of yeasts and bacteria that naturally occur on the flour and in your kitchen, and then we introduce them to a new environment full of food. Those yeasts and bacteria that eat the flour quickly should eventually win out, but that's not guaranteed.
  • If you see mold or it smells like rot, discard and start over. You might need to feed more often.

Other Pics

[–] delial@lemmy.sdf.org 13 points 1 year ago (1 children)

Myst, Superhot VR, Beatsabre

[–] delial@lemmy.sdf.org 1 points 1 year ago

That's a great idea! I'll look for one next time I'm out thrifting.

[–] delial@lemmy.sdf.org 4 points 1 year ago* (last edited 1 year ago)
  1. Code in Emacs or Jetbrains (depends on language and laptop cpu)
  2. Run make to build, run, debug, or clean (I like makefiles for documenting basic tasks)
  3. Commit with git when chunk of work is done

I tend to do everything locally on bare metal. I never liked putting stuff in containers or running a vm.

VS Code is a great editor, though. It actually feels a bit like Emacs.

[–] delial@lemmy.sdf.org 1 points 1 year ago (1 children)

The “personal responsibility” re: climate change bullshit is toxic and plays straight into the capitalist narrative.

I totally agree, but people also need to be careful when they're trying to place blame in general. My main question is: how could it have possibly been any different? Anger and blame are pointless and unhelpful. Unless it's like the oil company situation where they knew and then actively deceived. Those fuckers should be beaten to death in front of their families (this is totally a joke, of course, or is it? idk).

Much of this comes down to human nature and one thing leading to the next like dominoes. The US is setup as a representative democracy & humans can't see beyond the tip of their noses -> people vote for today and ignore the future -> politicians don't risk their jobs over something their voters don't care about -> climate change kills a shitload of people, eliminates snowmelt, and scorches bread baskets -> mass migrations, war, famine, chaos. The most important questions is: what will we do with today to shape the future?

 

This is my actual toeknife that I've been using since before Sunny existed. The tip is too pointy, so botched toes are a real risk. I keep it dull, so I can also scrape the dead skin off my foot. What do you use?

[–] delial@lemmy.sdf.org 4 points 1 year ago* (last edited 1 year ago) (4 children)

In the US, climate change/global warming has rarely been important to voters.

Here are the "issues of the day" for the presidential elections since the 60s (scraped from here):

  • 2020: COVID-19 pandemic, racial tensions, deeply polarized electorate
  • 2016: Health care costs, Economic inequality, Terrorism, Foreign policy (Russia, Iran, Syria, Brexit), Gun control, Treatment of minorities, Immigration policy, Shifting media landscape
  • 2012: Role of government, Spending & tax rates, Nuclear Iran, Arab Spring, Global warming, Campaign finance
  • 2008: Great Recession, Financial panic, Bailouts, Iraq War
  • 2004: Terrorism, Iraq War, Job growth
  • 2000: Impeachment, Presidential ethics, Good economy
  • 1996: Waco standoff, Oklahoma City bombing, Good economy
  • 1992: Persian Gulf War, Fall of Berlin Wall and Breakup of Soviet Union, Recession
  • 1988: Stock market crash, Iran-Contra, Progress in US-USSR relations (INF Treaty)
  • 1984: Recession and Subsequent Recovery (start of bull market for stocks), Defense Spending
  • 1980: Iran hostage crisis, USSR invasion of Afghanistan (Summer Olympics boycott), Inflation
  • 1976: Watergate (Impeachment, pardon of Nixon)
  • 1972: Vietnam War, International Relations (Detente with USSR, Visit to China), Watergate
  • 1968: Vietnam War, Civil Rights, Assassinations (Robert Kennedy, Dr. Martin Luther King)
  • 1964: Great Society (Civil Rights), Vietnam (Gulf of Tonkin), Good Economy
  • 1960: Sputnik/space (keeping up with USSR technologically)

Regular people aren't totally innocent here.

EDIT: fixed some formatting

 

I started boiling potatoes and noticed that the starches formed foam of the shape of the pieces on the surface 🤌

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