Wouldn’t that only be correct about 25% of the time?

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 CO₂ 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 CO₂, or at least produce it faster, but reducing carcinogenic side products for Maillard reactions via CO₂ 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…

I’ve said it before, but i think they honestly believe their money will save them. They were able to buy their way out of every other issue they’ve ever encountered in their life, so they think they’re immune to whatever troubles us smallfolk have to deal with.

Doesn’t have your address on it though.

Did you try calling the clerk’s office? They might have an automated message with info about closures due to the hurricane. And generally if they open to the public at 9, the clerks and other staff will be there earlier, so you can try calling at like 8 or something. When I had jury duty, we were told to show up a full two hours before the court actually “opened” so they could do orientation stuff with us.

Correct. Initially, Newton didn’t have indigo in his list for the visible spectrum, but he wanted seven colors instead of six because it matched up with the number of notes in music (and because he liked the number). So at some point there was discussion of removing indigo entirely because it’s kinda just a shade between blue and violet that the human eye just isn’t as good at distinguishing compared to the other colors. But the neat thing is that what people back in Newton’s time called blue and indigo is more akin to what we today call cyan and blue (they know this by looking at his labeled drawings of the light scattered by prisims). Now the spectral colors are: red, orange, yellow, green, cyan, blue, and violet.

ok, so yeah. The only time i’ve ever had a sleep paralysis experience was when i went to bed with a nicotine patch on. I “woke up” (but not really) to some random blonde lady creepy-smiling while standing over me in my bed. I tired to scream and push her away, but i was totally frozen and couldn’t do anything. After a couple of seconds, though, I woke up for real and she obviously wasn’t there at all. The strangest part is that when i did wake up, it didn’t really feel like I had. It felt like i was awake the whole time and she just disappeared at exactly the same time i regained motor control. It was absolutely terrifying.

Thanks for expanding on the finer points! With inheritance, they also reset the cost-basis when the owner dies, which means that all the capital gains accumulated over the time that the deceased had ownership is never taxed. Like, if I bought stock for $10, die when it’s worth $100, my sister inherits it, and then sells it for $110 a while later, she only pays capital gains on $10 – not $100.

I don’t think people fully realize how dramatically our tax code rewards capital, at the expense of labor, not just in the broad-strokes (like the tax rate for capital gains vs the rates for income tax brakets) but also in these little details that are easy to overlook. So thanks for the discussion!

I think dividends in a tax-exempt accounts, like a traditional IRA, are only not taxed if you reinvest the dividend or just leave it in your brokerage account. If you move money from your IRA account to, say, your checking account, that’s when you pay taxes (and there are generally fees for moving money out of tax exempt accounts without meeting certain conditions, like being of retirement age).

No, but i absolutely want you to remind me.

Yes, but you know how Kubrick was. He made them film on location.

It’s just unnecessarily huge. I’ve never seen so many gas pumps in my life. Or so many toilets. It’s honestly absurd and made me feel existential dread. It’s like everything wrong with America all in one convenient pit stop. I couldn’t even enjoy the wall of jerky. Bathrooms were nice, though.

Sorry, i guess i kinda buried the lede there, lol

yeah, mycotoxins (ie: toxic byproducts from fungi/mold decomposing your food stuffs) don’t always get broken down during cooking. So, while cooking according to standard food safety specs may have killed the mold, their shit is still everywhere ready to fuck your shit up.

Not to mention that you have to survive an infection before it matters that you immune system learned to detect the infectious agent. Yes, the first inoculation techniques were literally just minor exposure to the infectious agent (eg: grinding smallpox scabs and blowing the resulting powder up the nose – wtf). While it technically worked, the mortality rate was still pretty damn high, just not quite as high as ya know getting smallpox the normal way, and thus really only used when a serious outbreak was occuring. We’ve gotten so much better at making vaccination safer and more effective, because we now know so much more about what is actually occuring biologically and know to use attenuated virus or just the benign protein coat alone to achieve results. Why would you ever want to go back to scab-snorting (or toilet licking, apparently, lol)?