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7·1 year agoSun Tzu nods, wisely.
I’d had this over my front door for however long it took for them to build it. My pest control service said the size of the nest can affect how aggressively defensive they might respond to perceived intruders. I guess maybe I was just lucky we caught this one before it got any more developed.
I think quesadillas are where corn tortillas really shine. Be sure to soften the tortillas with a little butter in the skillet. I’ve always used jack cheese for these.
Ok, so boiled first, then… does that count as pickled? Or maybe that’s a lower salt ratio than pickling so it can ferment?
I’m surprised that looks so appetizing. Coloring can change expectation of flavor (so I’m not a fan of Halloween colored food), but this is beautiful use of natural coloring with beets.
7·2 years agoThe ships hung in the sky in much the same way that bricks don’t.
-Douglas Adams
No wonder he didn’t want to use the keyboard.
6·2 years agoThe time thing is interesting, but I feel like no one talks much about the appearance of passing objects. That is, I wonder how the image of a passing celestial object might distort due to length contraction and any other effects. I’m still trying to understand that. This article seems pretty digestible, so far.
Title is “no longer transmitting data.” If it’s repeating a pattern, then data is no longer being transmitted.
But, in EST and similar time zones, it’s December 11, not 12, right? The headline says 12th; the article says Monday the 11th. And based on a different article I previously read, I set myself a calendar reminder for the 11th, so I’m leaning that way. Maybe they meant the 12th UTC?
Edit: Yep, in EST and other Western TZs, I’m reading the 11th–Monday night.
Around 1:17 UTC (8:17 p.m. EST December 11th), the main-belt asteroid 319 Leona…
https://earthsky.org/space/betelgeuse-will-dim-disappear-asteroid-leona-dec-11-12-2023/
So, for example, in Cordoba, Spain, the mid-point of the event will be at about 1:15:45 UTC, or 2:15:45 a.m. local time, on December 12, 2023. And in Miami, Florida, the mid-point of the event will be at about 8:24:54 p.m. local time on December 11, 2023. That’s the same as 1:24:54 UTC on December 12, 2023. Find the exact timing for your location here.
2·2 years agoI’m loving the inspiration from everyone here for how I might branch out. I usually get tenderloin fillets, sous vide + cast iron seared. Personally, I like a coffee+cocoa rub based on Smith & Wollensky’s recipe, topped with a small sprinkle of fried onion strings, and sometimes a little bleu cheese. (I might be mixing some things that don’t technically go together, but I enjoy it.)
I think I don’t need sous vide for that cut, but it’s a comforting crutch to know I’m not going to overcook it. Now I want to try the oven and reverse-sear method. If that gets me the same forgiveness without plastic waste, plus with the benefit of a drier surface at searing time, that sounds like a promising upgrade.
I think it will never not blow my mind that south Texas is a legit space port. (That’s assuming it plays out as planned, of course. I think we still have to see if environmental concerns outweigh the development opportunity?)
Well, there’s a balloon launch site further up the coast in Wharton, I think, that they were calling a space port, but I always thought that was a little bit of humor. It’s different for me to imagine driving down to the valley to see a monster rocket go to Mars.
"Hey, with all the advances in chip technology, I bet radios are cheap now!
…
“Oh.”
Top-to-bottom overrides, and, oh, look at that, this meme reinforced the reverse order by also setting the later comment above the earlier one.
I think you’re the kind of person I imagine when I wonder how the world would really work if we got to a kind of utopia thing where money didn’t need to exist anymore and everyone just did whatever they wanted. Star Trek portrays one of the captain’s dad as running a restaurant in Louisiana, for example, and I just thought how cool it’d be to have access to so much abundance of resources that you just cook big batches of food for whomever wants some.
But then someone challenged me to think about the other aspects of a restaurant, like serving and cleaning, managing access, etc. So once in a while I wonder about that–what it would take to really make restaurants work (as in, really work as places that celebrate great food) in a world with no money.
Maybe no money just means no need to limit basic resources. Maybe it doesn’t mean no other incentive system, which might just still be money, after all. I don’t know, just something I wonder about in a way to try to better understand economics and the evolution of society.