He did a slew of novelty hits, so the talent and persistence were definitely there!

Many of them are still quite listenable IMO, as compared to other novelty songs which didn’t age very well…

“Savior complex” seems way over the top when talking about what you’re describing, which to me is a perfectly normal, healthy reaction for instance-runners and /c-runners.

While true that such thoughts must still bow to reality, in many cases these instance-runners really are doing an incredible, multi-faceted job, and it’s true to at least some extent that they deserve to be thanked in various ways.

Meanwhile, my former instance (Lemm.ee, the 3rd largest at the time) went down essentially due to too many headaches created by asshole users. It’s a real problem everywhere, and I think the average user here does owe some thanks for projects like this which are trying to serve their interests and not monetise them. In which threads like this are perfectly useful & appropriate IMO.

My gosh, is there anything baking soda can’t do? oO

So thanks for that tip. I make beans all the time, so will be jumping on that one immediately.

Btw, I’ve found that cooking and rehydrating beans at the same time works perfectly well for just about all varieties, and should especially combine well with pressure cooking. True-- you might lose some of the texture, and maybe not get as full of a Maillard Reaction as otherwise, but I haven’t found these to be significant problems. So OP, beans shouldn’t take anywhere near 8hrs to soak, in future.

Side note: I happened to get myself a grain grinder because of how long my favorite bean (kidney) took to hydrate & cook. Unfortunately, something indeed gets lost that way, and the beans simply aren’t as good as when whole.

@Comrade_Squid@lemmy.ml

As a non-regular coffee drinker, I used to fiddle around with setups like this, but realised at a certain point that I could simply pour off the liquid between two mugs enough times to get rid of the grounds. Done in a sink with running water, it works well, with minimal cleanup. Main downside is that the pouring action tends to lose heat. So for those who love their scorching-hot coffee, they’d prolly want to put it in a microwave, just after.

I must admit, though, instant coffee seems to have gotten a lot better over the years. So either way is pretty good, altho it’s nice to have some of the more exotic flavors of the ground stuff.

With my tiny kitchen, I take comfort that I don’t actually need any particular devices, nor filter paper to make decent coffee.

Is this a… riff/parody/tribute to False Knees?

Isn’t the astroid still a theory?

Yeap, just like gravity.

Because outside of math, in science there is never any “proven!” moment. But you can range anywhere from fuzzy ideas, to untested hypotheses, to tested hypotheses, to lightly confirmed theories, to theories which are hard to tell apart from absolute fact.

The point is though, that there must always be room for correction and for new evidence to be accounted for.

Oh my god… what the hell have I been doing with my life?! oO

(no sarcasm intended; I’m just an envious moron over here, haha)

I would suggest, um, waiting, er… um… not so much…

I’m not sure, but you can count on one thing-- when the ‘rules’ are in their favor, they’ll exercise their might to the fullest. Otherwise… good luck.

The problem (well, one of them) are the zero-sum thinkers.

Even if it hurts their own interests down the road, I imagine that it gives them considerable pleasure to hurt / punish others in the short term.

…apparently as part of state and federal transportation officials’ aim to wipe “political banners” from public roadways.

“Political.” 🙄

Yeah, good point. And seems to confirm what I found below.

If you don’t have a strategically-sized wire rack, I’ve found that taking a used, thin can (like for sardines) and removing both ends serves as a great way to balance a plate on top of the can, which sits in a big saucepan or wok, filled with enough water to steam. Handy for making all kinds of steamed food, like veggies or dumplings.

I’d also meant to mention that pre-wetting tortillas in general helps unlock their flavor. It’s almost shocking how much better they taste than dry, and of course you can still crisp them up however you like.

I forget if it’s Qdoba or another place, but I’ve seen people say that it’s easier to order a bowl, then ask for tortillas on the side. I think the point is that it’s cheap, and there’s more flexibility to make it how you want. *shrug*

One thing that bothers me personally is that most places seem to assume you want rice. But as it’s typically based on white rice (before becoming ‘Mexican Rice’ or whatever), you’re starting with what is essentially junk food, stripped of it’s fibrous hull and most nutrients. Plus of course, there’s the arsenic content found in most rice.

I guess I’ve probably had theirs somewhere along the way, but I’ve never had tortillas anywhere that were as elastic and unique as Qdoba’s.

However, Google AI just now suggested some things which might tell the tale:

• probably is in fact special high-gluten flour
• added fat
• “Steaming the tortillas before use is a key step in achieving maximum stretchiness. The moisture and heat from the steam help to relax the gluten in the dough, allowing it to stretch even further without breaking.”

Probably best that I don’t eat there very often, but good to know.

In terms of size, restaurant-grade tortillas are hard to find around here, yet are fairly necessary in order to put together a nicely-sealed burrito. Then there’s the other problem of traditionally-made tortillas running quite high in kcals, easily going over 200.

As someone trying to manage my weight, I usually just wimp out, buy the low-carb medium-sized tortillas (60 kcals), making a complete mess of myself whenever I have burritos.

Side note: if anybody knows what I’m talking about, Qdoba* offers these enormous, thin, gooey tortillas that can produce a delicious houseboat-sized burrito. I guess they’re using high-gluten flour or something, which greatly helps make those suckers elastic and flexible. Unusually good taste for an American-style tortilla, too.

* I think that’s the chain.

I’d try to make it myself, but it looks like typical cooking time takes 1-2hrs. For me, that’s a lot of time just to make a simple-ish soup, and I’d rather not clutter my tiny kitchen with a countertop electric crock or whatnot.

That said, I think a pressure cooker might work wonders with this. Onions when cooked long enough develop an incredibly rich, satisfying flavor, one which can also be enjoyed as with dishes like Lebanese lentils.

Wow… I don’t know what to say about this @#*!$ disease, but at least we have each other to tell our tales, no?

Oh god, yeah.
One of the worst things ever was being ultimately convinced by my friends & family that I was ‘just a bit lazy and just a bit crazy’ and all that… convinced to redouble my efforts to ‘break on through to the other side.’ Which I sincerely tried, with every bit of my being.

Holy hell, and I would sometimes subsequently slip in to *severe*-mode for a while, which was absolute terrifying. Like, I could barely even make my way to the bathroom to attend to my duties, and all that.

So I learned that, sadly, I could never trust other people to actually comprehend what I was going through. That I was all alone, completely, and somehow I would have to work things out and survive, with egg on my face over-and-over again.

@Björn Tantau@swg-empire.de

And unfortunately, it seems those kinds of typical doctors are simply following their training, inclining them to believe they’re dealing with the issue responsibly, generally spurring them to look at other causes.

Answering the real questions!