Singh and Kaur for males and females, respectively, if I understand right.

Some nicknames converge from different starting points, too. Teddy is also short for Theodore, etc.

I used to hate mushrooms until I started foraging. It turns out I’m just not a big fan of Agaricus bisporus, and it turns out that’s the absolute lions share of mushroom consumption in the western world in various forms with various names.

Foraging though, it’s all so good.

The problem is that French food in the Anglosphere has literally been the fancy food since 1066. That’s why English has 2 words for every meat: the germanic peasant word and the french nobleman’s culinary word (cow-beef, chicken-poultry, deer-venison, sheep-mutton, swine-pork, etc).

Being the default “fancy” food is going to do damage to any cuisine as the purpose becomes more about fanciness than tasting good or being what people from the place actually eat.

For another example, look at American Italian food. In a lot of small towns, Italian restaurants are the de facto fancy restaurant . It’s basically made it so that Italian restaurants in much of the US are either way too expensive and fancy or they’ve gone the opposite route and just overcharge for really basic pasta with sauce (olive garden).

If you don’t like truffle oil, you probably just don’t like truffle, and that’s fine. Like the other commenter said, it’s literally just the same compound that’s been synthesized.

2,4-Dithiapentane

Real truffles obviously have some other flavoring compounds in there, but like vanilla vs vanilin, you’d probably have a hard time distinguishing between them in a dish in a blind taste test.

I have eaten shaved truffles, and even that’s really a gamble. The problem is that they aren’t really good until they are “ripe”, but once you dig them up, i don’t think they ripen any more. There’s also a big counterfeit problem since many species look similar. I’ve had good truffles, and I’ve had truffles that literally just taste like nothing.

It was literally a marketing campaign from Big Hog, who were losing money cause of anti-fat, anti-salt dieting.

salami

Tampan detected. I love a Cuban sandwich, but I’ve never had one from Tampa, so maybe yours are worse, lol.

It’s good, but it’s not as good as what they charge for it.

Seconding cooking for sure. You have to eat, so you might as well find a way to enjoy it, save money, and stay healthy in the process.

Repairing things. Electronics, clothes, furniture, it doesn’t matter what, but try to learn how to repair stuff. It eventually encourages you to buy less, but higher quality items. Also everyone likes if you fix their favorite thing.

Organizing people. This isnt often treated as a skill, but it really is. You’ll find over time that in your group of friends, someone is always the person to try to put together the next activity. Try to be that person. That’s super useful in all parts of life. Keep in mind that people will end up being lazy and expecting you to keep doing the work, but try not to take it personally.

Yeah, if you are a routine meat eater, it’s not unreasonable for meat to make up over 50% of your grocery bill, especially if it’s beef.

Even if you don’t want to be vegetarian or vegan, using meat as a condiment (e.g., pepperoni pizza) instead of a staple really saves money.

That looks to me like the shells of the drupelets of the raspberries that have been squashed, so all of the colored juice has come out. Presumably racking it over also liberated some co2 which caused it to float. I would refrain from opening the fermenter cause every time you do, you let in O2 and roll the dice on infection.

I think one of the biggest things that they don’t really teach you is that most jobs end up having only a small percentage of your time spent doing the unique element of that job.

It’s import because a lot of people get scared away from careers that they think involve a lot of math, which they think they don’t like. In reality, even in math heavy professions, math is only a small part of what they do, and the parts they do are so routine that they aren’t hard.

Anyone replying “stretching” is basing their response on grade school gym class, not science.

Studies have not shown that stretching has a positive impact on injury prevention, and this has been widely known in the literature for over 20 years. Stretching can improve performance in some sports like gymnastics where increased flexibility is needed, but that is unrelated to injury.

Stretching has a negative effect on performance in other cases because it actually decreases muscle force generation.

Think about it, would you think that loosening all the belts on a machine would automatically make it less likely to break down?

So what does prevent injury?

• Good warm-ups. Walk before you jog before you run. Lift an unloaded barbell before a loaded one, etc.
• Strength. A joint surrounded by muscle is a stable joint. That means doing exercises that strengthen all the muscles, including minor ones. It’s part of why most people who know what they are talking about will try to get you to do compound lifts with free weights over single joint exercises on machines.
• periodization/progressive overload. Basically slowly building intensity and then backing off to recuperate.

https://jamanetwork.com/journals/jama/article-abstract/382128

Yeah, you are spot on.

It’s really the fundamental mistake of thinking “I am a smart person, educated and trained in a specific discipline, and if I apply myself to a field where I’m an outsider, I’ll have a unique perspective that could disrupt the industry”.

There are obviously people who are multidisciplinary, and there are obviously multidisciplinary teams, but you can’t just step into a different discipline as an outside observer and come up with something that isn’t completely full of holes.

People who are good at multidisciplinary collaborations are really good at letting their inexperience show, but that requires a lot of humility. If you drop an MD or a college professor onto a construction site, and have them come up with a list of ways they would improve the process, 19/20 of their suggestions will be obvious garbage to even a new construction worker. The key is to actually bounce those ideas off the people doing the work, and then you get useful stuff. Again, though, that takes humility that is particularly hard to find in academia.

For most brewing salts, hot water works best to dissolve them. Gypsum specifically works the other way around, where it dissolves best in cold water (retrograde solubility). I always used to just throw the gypsum in before I started heating my strike water, and any other salts after it was hot but before grain.

BinaryEye (for scanning qr codes)

Do you have a recommendation for generating QR codes? I basically want to be able to make qr codes that link to notes so I can see what’s in boxes without having to pull them out of hard to reach spots. I see a couple options on fdroid (QRshare and ShareAsQR), but I’m sure there are desktop applications, too.

From what i understand “cottage cheese” is a cheese made from milk treated with rennet, lightly strained, and mixed with a little bit of cream. I’m sure there’s regional variation in the terminology and process.

From like 2 minutes of searching online, I seems like what people call “dry cottage cheese” is basically just what I described. Heat milk, acidify it, and strain. Typically what I do is strain it with a cloth until it’s fairly dry, then I’ll mix back in some of the whey until I get the texture I like.

The fancier version involves fermentation with bacterial cultures to create the necessary acid, but that’s not something you are going to do with a half jug of milk you want to just use up before it goes bad.

Yeah, definitely. I would argue that “nutritious” should mean “can I live off of this?”. From that context, you need high calorie, balanced macros, and no glaringly missing micronutrients.

I wonder if anyone’s made the soup version of completefoods.co (which is like a DIY soylent-making site).

Depends on your definition of nutrition. 100 g of kale only has 28 calories, so if your definition of nutrition is “can I live off of this?” the answer is no. If it’s more of a “is this good for me?”, the answer would be yes.