![](/static/66c60d9f/assets/icons/icon-96x96.png)
![](https://lemmy.world/pictrs/image/5170ed37-415d-42be-a3e7-3edd79eda681.png)
Yeah that’s not the problem we’re talking about, it’s about still being presented with these 45 years later, with memories from a time when you were a stupid little kid.
Stupid brain.
Yeah that’s not the problem we’re talking about, it’s about still being presented with these 45 years later, with memories from a time when you were a stupid little kid.
Stupid brain.
That’s exactly how they get you, by telling you everybody is influenced (and stupid) but you and them, the smart people.
Interesting. 19% doesn’t sound like a lot to me. To create food security, you have to overproduce, to create food security for all food items, you’ll have to overproduce them individually. I would have guessed that the number would be in the high 30s.
Anyway, the food is there, and has been for many years. The organizations and distribution networks are there. This is not a failure of production.
Hunger today is always created by politics, most often by war.
You two are argueing the semantics of ‘well-educated’, the one version meaning to have any higher education, the other to also have a well rounded, universal education. Both are valid definitions.
I share the same sentiment. Grabbed a laptop last week to be able to wfh somewhere else and entertain myself too, and to try if I couldn’t get gaming to work on Linux, and had that feeling of curiosity back about what is new and how everything works. The feeling was lost sometime after Windows 7, and replaced with a slight feeling of dread about where everything got misplaced in this newest shiniest iteration of Windows.
Couldn’t be happier with fiddling with distros!
To those who don’t know, Italians can be super particular about what pasta goes with which condiment. If the recipe says linguine, it’s linguine or you can’t cook the dish. Spaghetti aren’t acceptable.
Also if you sit with some Italians and want to troll them ask them what they think about farfalle (the bowties) and watch the show, most are super opinionated as well.
28g of salt on a liter batch, unpasteurized (I prefer it alive), no vinegar added, in the fridge. I just looked at an older batch that did not become moldy but only developed a bit of kahm, and realized it is much more liquid than the sauce that became moldy. That might be a difference.
What are you guys doing to bottle the sauce? I had a nice fermented batch of peppers, pureed it and put it into bottles, but they all grew mold in the bottles.
Is this serious? Err on the side of caution, you can always add salt later, but you can’t unsalt a dish.
The problem with community-edited cookbooks is that you end up with multiple recipes for the same dish. I just searched for hummus on such a site and got 246 results. It has become useless over the years.
It is known in Germany, “Eulen nach Athen tragen”. I’ve heard the explanation that the currency of Athens in antiquity had owl on one side.
This one https://www.reppa.de/images/BilderE/eulen2.GIF