phonypc
phonypc on Hacker News
>All ideas of productivity fall away when you trip.
Counter anecdote: I tend to compulsively clean my apartment on mushrooms.
Surely the concern with dung isn't biological contamination? That seems like it should be impossible given the firing process.
Beyond avoids it, but the other big name recently, Impossible Foods, uses it. Regardless, the soy panic is absurd.
Vegan pizza, hot dogs and mac are pretty widely available.
If you put butter into a pan that is too hot and it starts burning, it can be useful to cool things down by adding some oil. But the milk solids will always burn at a given temperature. A mixture of olive oil and butter won't let you cook at a higher temperature than just butter.
It tends to be indistinguishable or strictly better in side by sides. Is the last time you checked it out back at initial release perhaps?
Not really. Like yes, enabling DLSS lowers the real rendering resolution, but it looks better than native in pretty much all cases, minus some motion artifacts. You'd be silly not to use DLSS in a game that supports it. On a 4k screen anyway, it's not quite as great at lower target resolutions.
It has never been exclusively virus oriented. Foundational work on vaccines was done before viruses were discovered, and many early vaccines were for bacterial pathogens.
The definition is now being expanded beyond infectious diseases I suppose.
There's no buildup of CO2 with these breathing techniques. Quite the opposite.
> Mushrooms specifically are time consuming to clean in any non symbolic quantity.
FWIW, in my ~10 year professional cooking career I think I've washed a batch of mushrooms a grand total of 2 times, only because they were uncommonly dirty. You've probably eaten unwashed mushrooms many times in restaurants. Eating a little dirt probably isn't going to hurt you. If there's anything pathogenic on them a rinse in water isn't going to do much.
No, it's mostly beef. And the part that isn't beef is mostly water and seasonings, not filler. The taco beef I make from scratch is even less beef by proportion. That whole fuss was so stupid, but their response was too. They should've just said "Ya, it's taco beef. Not beef. Go make it yourself and measure the proportions."
Most of those 100 fish are not eaten at any great scale. If you ask someone for examples of whitefish, you're going to get answers like cod, haddock, pollock etc. None of which are tilapia. Tilapia arguably isn't even an example of whitefish.
Tilapia certainly does not refer to any whitefish. If tilapia is not "a fish" then neither are salmon or tuna or probably a dozen other common names.
No, they're mostly just cut potatoes. They get a coating with some stuff in it you wouldn't find on homemade fries, and the cooking is of course quite standardized. But nothing like mixing multiple varieties of potato and reshaping them as fries.
A wide variety of vegetables are botanical fruits. I don't understand why that's interesting, or why people only ever talk about how it applies to tomatoes.
Most oils are made by pressing seeds. Some are not.
Olive and palm oil do not involve pressing seeds, and have been around for thousands of years.
Regarding one of the principal authors:
>Brazil’s attorney general is investigating the possible violations of medical ethics and human rights on the recommendation of the National Research Ethics Commission (CONEP), which forms part of the CNS. The trial’s principal investigator, Flavio Cadegiani, was identified in October along with 68 others by a parliamentary inquiry into Brazil’s management of the pandemic as having committed “crimes against humanity.”
https://www.bmj.com/content/375/bmj.n2819
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How many vitamins are in non-fortified grains?In whole grains, plenty. Refined grains are fortified/enriched in an attempt to bring their nutritional value closer to the unrefined state.
The quote is clearly about the potential implications of
incorrectly tying the vaccines to complications.
Do you imagine that you can't find a nearly identical blurb about myocarditis risk from the CDC? Or what point are you trying to make with the link?
No need to wonder, just go sample some birds.
More to the intent of the question, maybe the more reptilian, ancient ones tasted closer to crocodiles.
Lots of high end restaurants, full of people who actually like cooking, incorporate or even exclusively use induction.
The distinction seems incoherent. In what way are the genuine emotional smiles of an adult not also "just a reflex"?
Hmmm... mild symptoms after being vaccinated. It's almost like the vaccine worked or something. How weird.
The benefit of poolish and other styles of pre-ferment is usually attributed to enzymatic breakdown of proteins and starches (especially of starch into dextrins and maltose, which benefits the color of baked bread as well). An overnight ferment probably isn't long enough to get a substantial bacterial population going, hence the multi-day or week process of creating a sourdough starter. Why would the addition of commercial yeast speed the bacteria along?
Where does an industrially produced supermarket baguette that's nonetheless made with just flour, water, salt and yeast fall?
Surely canned bread is as old as canning.
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By that standard, offering homes to the female prisoners of war was relatively compassionate.More like taking forced brides from among the desirable female captives. I'm sure many in that situation would prefer death. Arguably, sparing the male children their life dominated by genocidal vengeance is the more compassionate action.
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Try finding even a loaf of bread in the bread aisle of your supermarket that is less than 10% sugar.What is meant by this? Even on the high end, standard Wonderbread isn't 10% sugar by weight. 10% sugar by calorie content, or a serving accounts for more than 10% RDA? A banana would be far worse by those metrics.