You might be overcooking it. Once the cell walls rupture too much, the sulfur compounds spread out and start to overpower the rest of the vegetable. It should still be somewhat firm/crisp when you bite into it.
You might also be using broccoli that's had too many of the cell walls ruptured from processing before cooking. If you're cutting with a dull knife, especially into small pieces, or smashing it somehow before cooking, those smells will leak out a bit faster.
Or, if you're cooking from frozen, the ice crystals might have mushed up the vegetable.
Here's the two main ways I cook broccoli:
Blanched: cut broccoli into big florets, big enough to constitute two big bites. Boil a lot of water, salted to about 2% salinity. Once it's a rolling boil, put the broccoli in, and set a timer for 4 minutes. As soon as the timer goes off, dump the broccoli into a strainer and run cold water over it, or dunk it in ice water, to stop the cooking process. Serve and eat.
Roasted: cut broccoli into big florets. Toss in oil, and season with salt and pepper. Preheat oven with a sheet pan in it, to 450°F. Once preheated, take the broccoli and place it in a single layer on the sheet pan. It should sizzle. Roast for about 15-20 minutes, optionally flipping once (better char if you don't flip it, but it's only on one side).
Optional seasonings: garlic, pepper, red pepper flakes, lemon juice, honey, bread crumbs, pine nuts, any combination of the above. Works with either blanched or roasted.
Dietary cholesterol has very little to do with health effects, but you swing too far in the other direction by claiming it's "almost all genetics." Plenty of environmental factors that can affect blood cholesterol (or more relevant to health, VLDL and LDL cholesterol), including diet.
A big motivator behind the banning or restriction of trans fats in most countries is the clear link between trans fat consumption and cardiovascular disease, including a direct causal link to raising LDL (aka "bad cholesterol" and lowering HDL (aka "good cholesterol").
Some moderate physical activity has also been shown to significantly improve things like blood lipid profiles, at least compared to totally sedentary lifestyles.
And genetics can affect how much of an effect these environmental or lifestyle factors actually change blood lipids, and in turn how much those stats correlate or cause actual cardiovascular disease, but diet and exercise are still important for almost everyone regardless of genetics.
The average American eats about 270-290 eggs per year, across all foods. It's a cheap, versatile ingredient.
The U.S. isn't even that far out of the ordinary among other nations, 19th out of this list of 185 (if you include Hong Kong and Macau as their own jurisdictions). Seems like most of Asia and South America eats more eggs than most of Europe, but it's not like there aren't European countries in the top 20.
The reason why there's a lot of coverage of eggs isn't because of the high number of eggs in an American diet or the high proportion of a household budget spent on eggs, but it's just that it's a commodity that happened to spike in price, more than triple what it cost 4 years ago.
The vast majority of full service restaurant transactions are by card. Something like 80% of restaurant transactions are by card, and full service restaurants with servers are even higher.
There's not a ton of cash tips at this point, so underreporting cash tips doesn't make as big of a difference as it used to.
I don't think most people consider dates to be the same as dressing up for work. One can look "nice" without having to look like a white collar drone in a boring workplace.
For example, I have different suits and ties for the workplace (conservative, standard dark colors) versus for things like weddings (brighter, more expressive colors and patterns and fabrics).
But even short of that level of formality, there are fashion choices that can attract attention. If you're in an environment where the dress code is to wear a collar and some buttons, there's a difference between a plain polo (whether cotton or some kind of performance polyester athleisure) or a short sleeve buttoned shirt with some fun prints (whether we're talking about Dan Flashes or a Hawaiian shirt or something more subtle), on top of the decision on whether to wear that shirt tight or loose or baggy.
Or, some people make conscious choices for their athletic wear, when they're going to the gym or for a run or a bike ride, or playing sports like golf or basketball or tennis.
For people who are going on dates, the attire can convey a message, either intentional or not. And people might choose to send completely different messages in the workplace versus on dates versus just out with friends.
It can basically move a blade along an electronically controlled path, so it can cut intricate shapes.
It can also use a pen or marker attachment to draw on paper, so that you can have things that look like handwritten script. So for example, if you want to send out a bunch of wedding invitations and you want to make "hand written" addresses on the envelopes, you can use certain script fonts with your existing address book, or even try to design a custom font from your own writing, and use that as a mass produced "writing" tool. There are a bunch of ways to make drawings and things like that, too.
That's literally what the headline is. "Deadnaming" is a term for referring to transgender people by their previous names, rather than their current names.
Why the focus on white people? What are non-black, non-white people supposed to take away from this?
And if we're just picking up language from others around us, we can acknowledge that pretty much every word, every phrase, every syntactical or grammatical construct we use, we learned by observing others. And we don't always have the ability to specifically attribute sources for where we learned what, so trying to gatekeep who can and can't use particular phrases or words is going to be prone to errors. And ultimately futile.
thinking they are entitled to everything
This is a FOSS-focused community. The core idea here is that publishing and sharing ideas releases it out to the world, where the creator no longer controls who may use it, or how they may use it.
That's why your position on who can or can't use certain types of language seems so foreign. It's directly contradicting some of the core values that this community is organized around.
I don't walk as much as you, but if someone was paying me 25 cents per step I'd probably respond to that incentive by walking way more than 10 miles a day.
If they go and follow 200 users on 20 different instances, then they'll most likely get followed back by someone on 90% of those instances. It's not that much effort.
I don't know, this sounds like an unnatural way to interact with a service. Following 4000 accounts and trying to spread it out evenly between servers sounds like a terrible way to curate one's own feed and consume content on a service like this. I rarely follow more than 100 on any given service, and think it's weird when people follow more than 500.
Following back seems like a pretty foreign concept to me on this type of service, and seems to me to be inconsistent with how people actually use Twitter or Bluesky. To me, these hiccups in user experience as either a lurker (can't find anyone in-band who another person on your instance doesn't already follow) or publisher (can't be found easily from anyone off of your server unless you actively go try to spam follows in the hopes that some will follow back) would be a dealbreaker for anything less than the biggest server.
You might be overcooking it. Once the cell walls rupture too much, the sulfur compounds spread out and start to overpower the rest of the vegetable. It should still be somewhat firm/crisp when you bite into it.
You might also be using broccoli that's had too many of the cell walls ruptured from processing before cooking. If you're cutting with a dull knife, especially into small pieces, or smashing it somehow before cooking, those smells will leak out a bit faster.
Or, if you're cooking from frozen, the ice crystals might have mushed up the vegetable.
Here's the two main ways I cook broccoli:
Blanched: cut broccoli into big florets, big enough to constitute two big bites. Boil a lot of water, salted to about 2% salinity. Once it's a rolling boil, put the broccoli in, and set a timer for 4 minutes. As soon as the timer goes off, dump the broccoli into a strainer and run cold water over it, or dunk it in ice water, to stop the cooking process. Serve and eat.
Roasted: cut broccoli into big florets. Toss in oil, and season with salt and pepper. Preheat oven with a sheet pan in it, to 450°F. Once preheated, take the broccoli and place it in a single layer on the sheet pan. It should sizzle. Roast for about 15-20 minutes, optionally flipping once (better char if you don't flip it, but it's only on one side).
Optional seasonings: garlic, pepper, red pepper flakes, lemon juice, honey, bread crumbs, pine nuts, any combination of the above. Works with either blanched or roasted.