mamoswined

14 ms·

91.
by mamoswined 14y ago
"Actually, what I meant by gross was just the idea of these guys sitting around making innuendo within earshot of a public audience. Not the specific joke, do we even know what it was?" I guess you should read about the issue you are arguin
92.
by mamoswined 14y ago
I don't find that comment "gross" at all. If I fired everyone who said "gross" things at work or at conferences, we'd have no employees, but we clearly have different definitions of gross. I would however, be annoyed if someone said those t
93.
by mamoswined 14y ago
People who really harass women know exactly how to get away with it. Making a dick joke might be offensive, but it saddens my heart to even think that it might be put in the same category as some of the legitimate harassment that I and othe
94.
by mamoswined 14y ago
Yeah, if I wanted to be in such a stifled repressed environment I would have stuck with finance or accounting. I'm a woman- making bawdy jokes is part of my culture and personality. I almost feel it's slightly discriminatory against those o
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by mamoswined 14y ago
That's a strawman. There are plenty of people in the food world to respect and emulate. It's not a matter of just this guy vs. junk food eaters.
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by mamoswined 14y ago
as "a women in tech" (eeew) I also agree. It's like people don't know the difference between misogyny, which should be unacceptable, and bawdiness, which is a matter of taste. She must be really sheltered. But why did this person's employer
97.
by mamoswined 14y ago
The whole thing is hilarious. Sorry, but nutrition is not like math or C++, where you can teach it to yourself by googling things and reading textbooks. Has he even read the massive body of research on food replacement in the form of parent
98.
by mamoswined 14y ago
I'm kind of the opposite of this guy, in that I'm probably a "foodie", I'm a member of slow food, etc. But I have thought about something like this. The thing is that I love food and eating, but I don't get a lot of enjoyment from meals tha
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by mamoswined 14y ago
I would think that this + some sort of bulky whole grain would be a better solution since it would still provide er...colonic stimulation. Which isn't just important for pooping- the short chain fatty acids are important for colonic cell me
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by mamoswined 14y ago
Because MS, like most autoimmune diseases, is known to go into spontaneous remission even in people without a special diet.
101.
by mamoswined 14y ago
Yeah I too went to ag school and then got into coding. It's pretty hard to be a farmer coming out of ag school unless your family has a farm already for you to run since the entry costs are so high. I still produce a lot of my own food via
102.
by mamoswined 14y ago
I'm glad I produce a lot of my own food, but happy I don't rely on it for my sustenance, because I've had some serious failures.
103.
by mamoswined 14y ago
What are you growing?
104.
by mamoswined 14y ago
I think the dysfunctional approach to "hackathons" described here leads to a lot of people just not participating. Maybe it's a stereotype, but for myself and other women I know, the idea of not getting enough sleep and eating crappy food w
105.
by mamoswined 14y ago
I was a low-carb zealot until I started learning about endotoxin (I also had some random health issues on low carb like severely low blood pressure) and I started drinking orange juice again. http://www.ncbi.nlm.nih.gov/pubmed/20067961 is
106.
by mamoswined 14y ago
I was going to publish a comment on the study about that- my background is in agricultural economics so I'm very familiar with the database they used. I am curious to know which FAOstat data they used. Was it Sugar, Raw Equivalent or Sugar,
107.
by mamoswined 14y ago
That's why I haven't quit facebook- I have 3 groups I'm part of that are a big part of my life. One of them is responsible for at least half my "real life" social life. I think on some level you have to ask why these groups led me to real s
108.
by mamoswined 14y ago
Actually I felt quite cynical about the whole thing until his article on kids softened me: http://www.mrmoneymustache.com/2011/05/26/what-is-the-real-c... Because I share the sentiment- I don't want to have to sacrifice a lot of time wit
109.
by mamoswined 14y ago
That is not the definition of addiction (actually in their working, dependence) as defined by the Diagnostic and Statistical Manual of Mental Disorders (D.S.M.). And that's just PART of the AA definition too. I would also note that the DSM
110.
by mamoswined 14y ago
I'm kind of shocked no one seems to have researched the authors of Your Brain on Porn. While I think their stuff is interesting, I am very skeptical, especially considering their past work and their general views on sexuality. I read their
111.
by mamoswined 14y ago
Am I the only one on this thread who was tried it. I used the True & Co. service to try to avoid shopping for bras, a chore that I dread. Unfortunately they were way way off on my sizing. Way way off. The sizing, the construction fittin
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by mamoswined 14y ago
My experience with yoga is that it is not enough for serious structural issues. For a strength-building workout, it is not systematic enough at most schools. It also usually fails to correct the day to day movement problems at the root of m
113.
by mamoswined 14y ago
Off the top of my head adobo and many Korean stews like kimchi and pork stew (Dwaejigogi Kimchijjigae). Browning isn't a bad thing, you just don't need it for all dishes.
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by mamoswined 14y ago
This is a very Eurocentric discussion. Many Korean, Indonesian, and other Asian stews do not require browning.
115.
by mamoswined 14y ago
You are right, a lot of Asian cuisines rely on other strong flavors like fish sauce, tamarind, seaweed, and fermented pastes. With these you will not miss browning. You know you have learned how to cook Asian food when you can make deliciou
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by mamoswined 14y ago
I don't really like Ad Hoc at Home. It's IMHO unnecessary in terms of techniques and complexity. I don't need to blanch my vegetables to make dinner for my family. Admittedly I wasn't wowed by my meal at Per Se either. I would like to go to
117.
by mamoswined 14y ago
In some cuisines, like Korean, there are dishes that are made specially with a cloudy stock. If you are a home cook it shouldn't matter so much. It's mostly an aesthetic issue, although if a stock is particularly fatty I will clarify it.
118.
by mamoswined 14y ago
"Can you somehow get a maillard reaction to occur in a rice cooker? Or caramelization?" You can use ingredients that already have these. Like I use onions I caramelized before hand and top a lot of my dishes with meat that I browned. You ca
119.
by mamoswined 14y ago
I moonlight as a professional food writer. I have a $800 a month food budget. I've eaten at a quarter of the restaurants on the San Pellegrino List. I still use a rice cooker. Ebert unfortunately gives the wrong impression of the cuisine yo
120.
by mamoswined 14y ago
I learned about cooking with a rice cooker from living in crappy grad student housing, where real cooking appliances were forbidden and no one had a kitchen. I thought I was stuck with a microwave. Thank goodness for the Asian grad students

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