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2 yr. ago

  • Every time we "do stuff" the mainstream media seizes the narrative and blocks popular support. The big thing from my region was CHAZ... a protest occupying ten city blocks for almost a month in response to police brutality. National media convinced the Right that we burned down Seattle, cops threw a fit and stopped doing their jobs, and if anything things are worse now for having tried.

    We need enough general unrest that when things get violent, and they will, they can't monopolize the narrative and send in the military. And even then I think the Right wins that war unless other countries are willing to help.

  • A friend and I became unofficial TAs for a high school computers class when we defeated the remote-viewing software and any web blockers, we knew more than the poor teacher and it was easier to let us do what we wanted if we promised to help other kids do the actual lessons.

    That network had terrible security. So many important files stored as unprotected text in the intranet.

  • We don't "bleach" the eggs, we wash the outer membrane off along with dirt and feces to reduce salmonella contamination (and because poopy eggs are harder to market) which is also why they're refrigerated. We can't skip the washing process without first addressing the filthy conditions cheap commercial eggs are produced in and Big Ag is just one of many powerful interest groups that has had our government by the balls for decades (at least).

  • Aw yeah, 14mpg, two distinct oil leaks, and cabins full of mold because the vintage weather strips failed forty years ago. (I drive a late 90s pickup and am acutely aware of the tradeoffs that come with older cars, even ones that are maintained relatively well.)

  • They're called taco trucks. Or if you're really lucky, clearly unregulated pop-up taquerias that operate from like 6-10pm outside hardware stores and cheap grocers. The one near me also has a rotating cart: sometimes a frutera, sometimes tamales, sometimes elotes.

  • Mostly correct. "Dehydrated" isn't the goal of par-frying first but some moisture is driven off. By just barely cooking them through at a lowish heat then freezing you can re-fry them at a much higher temperature to get a crisp exterior and hot, fluffy interior. Higher temp means the rate of water boiling out keeps oil from penetrating as quickly, but if you try that with fresh cuts the outside will burn well before the inside is ready.

    For the record, the best fries are done with a seasoned batter before the final cook. Really get thay crispy layer and add a load of whatever flavor you like.

  • It's pretty heavy-handed, but if the last five years have taught me anything it’s that media literacy is so shit in this country that shows like The Boys have to literally tell you that Fascists Are Bad before these dunces start to think they're being mocked. (And I did enjoy the film, though it wasn't as good as the first, and I hope they crank out a few more Detective Foghorn Leghorn stories)

  • There's over 400 distinct breweries in Washington State alone, you can't possibly have enough personal experience to justify sweeping claims of trenda and quality. And we export most of the hops that we grow to countries like Germany, Belgium, and the UK so they're using the same stuff. I don't even like beer and it's obvious you're talking out of your ass to support preconceived anti-American notions.