ElderWendigo @ ElderWendigo @sh.itjust.works

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2 yr. ago

I almost added chocolate and coffee, but there is just so much variety in both and I love them all. Besides, chocolate+peanut butter+pretzels is kind of my exception to the less is more argument.

One the one hand I agree that oatmeal raisin cookies are great, but you're just wrong about chocolate chip. Sometimes my grandma would "adulterate" oatmeal raisin cookies by adding M&M's.

I mean plain sugar cookies are pretty good too. But I need the chocolate.

I'm surprised anyone working at a movie theater is being paid enough to care enough to ruin a disabled person's day over this shit.

I feel the same way about a good donut. Also bacon is best as just bacon and never improved by wrapping it around things and under or over cooking it. And the perfect cookie is a simple, perfectly baked, chocolate chip cookie. With so many foods, simple and perfectly prepared will always beat overly complex.

Who pays per SMS anymore?

It's easy to lead in growth of a sector when that sector has been practically non-existent and you start growing. I can lead in acceleration on a bicycle from a dead start vs. a car already cruising down the highway, but that doesn't mean much does it?

They don't advertise gigabytes or terabytes on the packaging though. They advertise gigabits and terabits, a made up marketing term that sounds technical and means almost nothing. If you want to rant against something, get angry with marketers using intentionally misleading terminology like this.

• Kilobyte is 2^10 bytes or about a thousand bytes within a few reasonably significant digits.
• Megabyte is 2^20 bytes or about a thousand megabytes within a few reasonably significant digits.
• Terabyte is 2^30 bytes or about a a thousand megabytes within a few reasonably significant digits.

The binary storage is always going to be a translation from a binary base to a decimal equivalent. So the shorthand terms used to refer to a specific and long integer number should comes as absolutely no surprise. And that's just it; they're just a shorthand, slang jargon that caught on because it made sense to anyone that was using it.

Your whole article just makes it sound like you don't actually understand the math, the way computers actually work, linguistics, or etymology very well. But you're not really here for feedback are you. The whole rant sounds like a reaction to a bad grade in a computer science 101 course.

Please count your fingers and reevaluate your response.

We're talking about clothes here. I have never been able to find any clothing items that were consistently and accurately sized. Often even across the same brands, sizing is consistently inconsistent. If I can't return for the proper size once I get an example of a product's fit and sizing without paying for it, then the convenience of online shopping has evaporated and I might as well just go into a store and try things on. As if they don't already charge enough of a markup to cover restocking.

I didn't downvote you, but I think know why you're getting downvoted. Your comment tipifies laziness and your reaction to the downvotes smacks of entitlement. I'm sorry if that feels rude or offends you. I'm really trying to not be mean about it.

You're not actually trying to gain knowledge; you're just begging for a knowledge handout for something that would be obvious even from just a cursory web search and a quick review of the relevant Wikipedia article (which is probably the top non-sponsored result). That shit gets old real fast. Sometimes you really do just have to RTFM.

I agree with everything on your list except the fried rice. True, If you're trying to recreate the take away recipe exactly from scratch you're going to have a bad time. But, with a big pan (if you don't have a wok) that you can get real hot it's just a leftovers dish. Leftover rice, leftover protein, frozen veggies, egg, vegetable oil, and soy sauce. It's not usually worth my time unless I already have the leftovers. The hardest part is not over loading your pan with ingredients or oil. You've also got to have everything ready when you start because it all comes together very fast if the pan is hot enough. Sure, I probably still can't beat the economy of scale of the restaurant, but the point is that I'm using up my own leftovers instead of throwing them out.

Sounds similar to a cold sear method, which is my new favorite for things like green beans, broccoli, cauliflower, asparagus, etc. at home. Not great for large group portions, but if you've got a big pan can serve 4. Prepped directly into a cold pan and finished in the same pan with very little fuss, very little oil needed, and a lot of flavor. You're basically steaming them with a couple tablespoons of water and a couple teaspoons of oil under the lid for the first 2/3 of the cook time starting from a cold pan and finishing the sear after a flip with the cover removed until their done to taste. I like the crunchy browned bits. If you balance the heat, water and oil volume, and timing just right they come out crunchy (the browned bits that touched the pan, not raw veg), bright green, and fully cooked in under 15 min. Salt and pepper to taste. Garlic and lemon is a great addition, but I don't need the butter with this method.

Could be stocking stuffers. White elephant party maybe. Something for the surprise holiday guest so they feel included and welcomed.

Personally I find flicker stops being a problem above about 60 Hz.

The standard AC frequency in the U.S. is 60 Hz, so...

Not sure if it counts, but John Coltrane playing "My Favorite Things". I got that track on some best of Coltrane collection for Christmas when I was in grade school. It eventually became both my favorite Christmas song and really got me into jazz. It's still the default version that pops into my head when I think of that song, not Julie Andrews singing it in The Sound of Music.

It's not the kind of search where they need to be very precise; certainly not pinpoint accuracy. t's just another tool to narrow their searches that rely on other details.

And if you're a fully grown adult, not undergoing radical facial reconstruction, it seems unlikely to be that the relative distances and orientations of your eyes, nose, and mouth are going to change very much. My driver's license photo is at least a decade old and even though my face looks different on the surface due to age, changes in weight, and changes in hair color and length I'd bet my key features are still in relatively the same places.

Of course they could also be using this for more sinister purposes. No argument there.