downut

10 ms·

61.
by downut 2y ago
I don't think that's right, but I could be wrong here as I have no data. The problem I see is volume. Once an "artisan" baker is running an operation scaled up to likely more than one restaurant, how do they remain arti
62.
by downut 2y ago
I see another comment like this one, so here I will respond to both. I've known quite a lot of rich people, all vastly richer than ourselves. As for us, we are so rich we don't think we can financially justify spending more on
63.
by downut 2y ago
Yes. Precisely so. As it happens, we've been friends with a "3am baker" for decades. We do not envy her life, but we do intensely enjoy her taste. Delighted to pay double for it.
64.
by downut 2y ago
"...baker who gets up at 3 am..." But those 3am bakers are being exterminated by at scale corporate chains, no? Generalizes to just about anything that could reasonably be described using "artisanal". Social atomizati
65.
by downut 2y ago
"suboptimal" => optimal I'm getting the distinct impression that handwriting human language may be beyond the basic capabilities of the Modern Human. Seems to be memory and basic cognitive difficulties such as "sortin
66.
by downut 2y ago
We keep a postit list next to the breadmaker and write stuff down when we need to get something. Then when it is time to go shopping, we simply peel off the list and away we go. I am getting disgusted by people who need to have that screen
67.
by downut 2y ago
Yeah, this just happened, a month ago, with the 120 yo farm land my inlaws have owned. Consolidated into the farm next door. I don't know what to think. They (the inlaws) were all absentee landlords. The previous generations all liv
68.
by downut 2y ago
I think I spent a dollar, maybe two, at the flea market, on our second hand mechanical ice cream maker. The social benefits of having the various kids, always including the guests', working it, trading off until the beautiful result ha
69.
by downut 2y ago
We've made homemade ice cream dozens of times over 50 years... and the way I think about the delicious result is that it's like... soft serve ice cream. I think I prefer the texture of "scooped hard ice scream" but home
70.
by downut 2y ago
I guess I don't really understand this argument in an age of near-overnight shipping. I am not a farmer, but I have maintained EOL equipment like refrigerators, fancy stoves, a MB 240D, chainsaws in a small mountain town (ie, far from
71.
by downut 2y ago
I want to thank you for your service. It is courageous and principled people like yourself that supplies enough eyeballs on chromium that incentivizes bigcorp adtech to keep things slightly less worse.
72.
by downut 2y ago
Truing a wheel is something that for 100 years avid cyclists (riding multiple times per week) could do with nothing but a single $3 truing wrench. If you were very poor like me in college you did it by pushing the rim brakes to one side or
73.
by downut 2y ago
I've been cooking community dinners for nearly 50 years, including, for most of that, for vegetarians/pescatarians/vegans. I even was camp cook on 4 week-long raft trips. It never fails: someone wants a fake turkey, or fake
74.
by downut 2y ago
I don't think I understand... You are explicitly saying supported subtitle/language streams are... not important?
75.
by downut 2y ago
Yeah, as I endure into old age I think I prefer a stronger narrative arc which AtD has vs. the layered cacaphony of GR. I was doing a lot of er "mind altering additives" at the time when I was reading GR with a fresh young brain.
76.
by downut 2y ago
Why would I care what the "built-in players on Mac, iOS, and Windows" support? I don't use those. But I do have a very rich media environment. So neither comment "responding" to my comment actually responds to my
77.
by downut 2y ago
"... you can remux from mkv to mp4 very easily with ffmpeg directly." According to the HandBrake docs (ISTR) mp4 can't handle multiple languages and subtitle sets, so the conversion mkv->mp4 is (potentially) lossy. I&#x27
78.
by downut 2y ago
That's interesting. I never had a problem ploughing through Pynchon, and as I mentioned I bounced off Ulysses in my early 20s. I am right now in the last pages of my 1st reread of Gravity's Rainbow. I have to say I prefer Joyce
79.
by downut 2y ago
I was scrolling down the comments thinking, huh, what if I just kind of threw it out there that Ulysses is my favorite book, by far. What would happen? Bunch of young'uns dumping on me? Well bring it on. It is in fact, not particula
80.
by downut 2y ago
Check the link people. AI is fucking up the world.
81.
by downut 2y ago
Thank you very much for telling us about this. Most of my cooking of Cajun and Creole cuisine for the last 30 years or so have come from the gumbopages.com. But the internets are ephemeral, and I need something like this to survive the cu
82.
by downut 2y ago
This is exactly what we do too. I even have a hobby of collapsing Julia Child (and now David Chang) recipes into something... manageable in say 2 hrs? I did the David Chang wings and yeah the Super Bowl party was destroyed by them (omfg n
83.
by downut 2y ago
"A few decades ago there was a more popular genre of cookbook: a huge 200p book" "Joy of Cooking" ©1975 is 915 pages. "The New Book of Middle Eastern Food" ©2000 is 513 pages. "Vegetarian Cooking for Every
84.
by downut 2y ago
In this comment, I am a common-lisp noob, no competency at all. I have used and written a lot of sw in a lot of languages over 40 years though. Keeping in mind the concepts of per-user and per-project installations, I have done the follow
85.
by downut 2y ago
I have a hardback first ed. of and can strongly recommend "Vegetarian Cooking for Everyone". I see there is a second edition. I would be wary. Even Fuschia Dunlop modifies favorites in succeeding editions, and I hate that. We&#
86.
by downut 2y ago
Yeah I was a hard no on the new edition (my first copy, 1979, was a going-to-college gift from my truly wonderful parents-as-cooks). The reason being was when it came out multiple people noticed that the truly exquisite JoC brownie recipe
87.
by downut 2y ago
Again this is all just bullshit. I'm being lectured on cooking by somebody who claims it's impossible to document proper cooking techniques. "But, do professional chefs use cookbooks? -- I know the answer to this one. No, th
88.
by downut 2y ago
This is just flat out false. Temperature for instance is absolutely essential to the proper cooking of meats to anything but "well done". Or hey, just set the burner to high and rip out a hollandaise sauce. And the ingredients
89.
by downut 2y ago
I'm going to have to hard disagree with this take. I do agree that probably a large majority the cookbooks that you can currently walk into a bookstore and buy are garbage. But in the comments here are excellent suggestions for prove
90.
by downut 2y ago
In the editor, make sure to M-x org-mode. Lots of dated annotations, and a lot of results, in my many recipe files.

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