Doohickey Corporation - home of the gizmos, thingamabobs, and whatchamacallits

Very good. Added.

Now let’s see you go to work! :D

No, I mean…
Foof
I’m European-based, for better or ze wurst.

Like-- what do we HAVE across these matters, eh?

Ah, excellent.

I love it!
However, many of those shows seem to be set in SE Asia, which is generally not the specific theatre we envision when we think of The Dark Ages, right?

I don’t know that I would personally make so many specific conclusions or necessarily group individuals together like that, but… as individual points I’ve no doubt that they do accurately describe various types of thinking and character.

I would also tend to think that if that whole package of characteristics does indeed describe lots of people in academia who happened to want to teach, then they’d either have to work to become better human beings, or get sort of ‘locked-in’ to being shitty, unpopular professors. Which could of course greatly impact their career upsides. *shrug*

@[email protected]

Apparently I was not qualified to have ideas because I’m not a professional scientist, so it’s guaranteed that my theories are trash right out the gate.

I sometimes get the sense that so much of the harshness of such replies come from active students in academia, not so much from professors and TA’s, etc. Probably multiple reasons for that, but one of them might be that they’re smack in the middle of a ‘this is the right way to learn and do things!’ process and mindset.

Whereas most teachers would probably be much more inclined to say something like “okay, let’s break those ideas down, shall we?” But already being teachers, they’re probably plenty occupied with such, and not as much of a regular online presence. Or something like that, haha…

Je crains que ce soit un service payant, monsieur.

Oh wow, thank you so much for that, FP. Golly.

Okay, I’ll… need to get some of that stuff at other places, since my local ‘super’ doesn’t stock them. Right-then, to work!

When Asia and India start getting as round as Americans I’ll reconsider the evidence of toxic rice.

Hahaha. A nicely asshole reply to an asshole complaint. Bien joué, monsieur.

Enchanté!

I’ve known ‘FP’ for some time now, but I don’t believed we’ve had the pleasure, mssr.

it smells like fruit loops when you open the package.

Hahaha, I love it.

Btw, FP-- do you have a base, Indian-style curry mix that you like to start dishes with?

And… a side-note, asshole opinion fired in to the void:

White rice (including basmati) is essentially junk food. Not just because the nutrient and fibre-rich hull has already been stripped away before you taste, but because that particular cereal crop is naturally infused with arsenic as part of its growing process.

So for chronic rice eaters, it’s a great way to: 1) rocket your way to D2 disease, 2) regularly spike your glycemic index, and 3) mildly poison yourself, ala… yup…

https://www.google.com/search?q=Monsieur+Noirtier+de+Villefort&udm=2
Monsieur Noirtier de Villefort

OIC. So the tiny, barely-seen ingredients complementing the snap peas/snow peas, mushrooms, and julienned carrots? But sometimes a tiny little bit of other ingredients can add a nice little low-key zest.

Never tried Char Siu sauce, but it sounds pretty yummy…

available at asian groceries all over

I guess there’s always something lost when moving from one place to another, but man… the scarcity of Asian groceries (from tiny shops to warehouse size places) around here is a serious, serious bummer.

The typical SE Asian selection at the local supermarket is laughably WASP-y in variety, and the prices are typically 5x-10x what I was spoilt with, back East.

Plastic cheese

Haha. So… American or Cheez Whiz?

May I burn in hell, but that’s in my top 3 also, along with Google and WP.

I also remember a version where there was an easily heard male chorus that sang a sort of repeating refrain of “rah-hoo, rah-hoo, rah-hoo, rai!” as LL sang the main lyrics.

In the main versions of the song I’ve heard on YT so far, it’s much fainter. *shrug*

Wot wot… no toasting of the buns?!

Heresy!

Btw, one way to level up your burger game is to drop the cheese in to a pan and let it melt a good bit, then place the bun on top and twirl until all the cheese gets transferred. Then combine with everything else. It’s simply the bee’s knees.

Another trick I picked up from Bobby Flay was to coat both sides of the burger with black pepper before grilling. It greatly helps to lock in moisture and add a slight spiciness, if that’s your thing. No idea if that works in a pan, though…

Ah, thanks.
I’m low on sleep ATM, and maybe a bit conditioned towards the usual way people bring up ‘title gore’. Well done, then.

þorny issues aside, what would your improved title be, if I may ask?

My gosh, is there anything baking soda can’t do? oO

So thanks for that tip. I make beans all the time, so will be jumping on that one immediately.

Btw, I’ve found that cooking and rehydrating beans at the same time works perfectly well for just about all varieties, and should especially combine well with pressure cooking. True-- you might lose some of the texture, and maybe not get as full of a Maillard Reaction as otherwise, but I haven’t found these to be significant problems. So OP, beans shouldn’t take anywhere near 8hrs to soak, in future.

Side note: I happened to get myself a grain grinder because of how long my favorite bean (kidney) took to hydrate & cook. Unfortunately, something indeed gets lost that way, and the beans simply aren’t as good as when whole.

@[email protected]

As a non-regular coffee drinker, I used to fiddle around with setups like this, but realised at a certain point that I could simply pour off the liquid between two mugs enough times to get rid of the grounds. Done in a sink with running water, it works well, with minimal cleanup. Main downside is that the pouring action tends to lose heat. So for those who love their scorching-hot coffee, they’d prolly want to put it in a microwave, just after.

I must admit, though, instant coffee seems to have gotten a lot better over the years. So either way is pretty good, altho it’s nice to have some of the more exotic flavors of the ground stuff.

With my tiny kitchen, I take comfort that I don’t actually need any particular devices, nor filter paper to make decent coffee.