• 10 Posts
  • 1.02K Comments
Joined 3 years ago
cake
Cake day: June 19th, 2023

help-circle

  • southsamurai@sh.itjust.workstoMemes@sopuli.xyzMore chickens!
    link
    fedilink
    arrow-up
    3
    arrow-down
    2
    ·
    3 days ago

    I disagree, and my rooster is an asshole.

    They serve multiple purposes, and can be good company.

    My rooster? Saved the hens multiple times. Literally broke a spur off in a dog’s ass. A pit bull at that. Ran that bitch off, and that’s after losing said spur, handfuls of feathers, and dripping blood of his own.

    Before that series of attacks by the dog, he was chill as fuck. He’d just follow me around, picking things up and putting them down so everyone would know it was there. Sometimes, he’d be in the mood and jump up to be held. He’d come inside sometimes and just sit on my kid’s lap getting petted.

    It’s why, despite him having gone full asshole after we lost hens, I still want him around. I’m hoping my current program will get him back to his old self. But even if he doesn’t, I want him.

    Every now and then, that old self peeks through, and we have little moments of mutual respect and affection, and it’s awesome.

    He’s not the loving companion my hen is, that’s not how roosters roll usually. But he was my buddy, and I hope we will be again.







  • Depending on the thing you’re baking, that can work.

    Like, bread? While you need to weigh things if you want consistency between batches, as in reliable, predictable results; you throw yeast into wet flour, it’ll rise and you can bake it. So going by feel totally works as well.

    Where you can’t get away with it automatically is chemically leavened things. You gotta have a minimum proportion of whatever you’re using (baking soda or whatever) to flour, and if you go too high it’ll mess things up as well. But even there, you don’t have to weigh things, you can go by volume. It just comes with the caveat that your cake may be different enough to notice each time.

    Or, with cookies, how shifting proportions of one ingredient changes how they spread, whether they’re crispy or chewy.

    It’s all about precision, not getting something edible



  • Can I assume it’s the weird little flipped up part that’s the problem, not the fact of it having been scooped into? Because while it wouldn’t bother me, it would mean that little section is more exposed to air and that can be a negative over time. Oxidation is rarely a good thing in that situation.

    If it’s just that it isn’t level, I don’t get the mild infuriation tbh.





  • YDI.

    While disagreeing with queerness being an intrinsic facet of humanity is certainly your right, it don’t make it right, and it is a very common tactic used by bigots all over the world.

    So, it comes back to that concept that if you don’t want to be called a bigot, don’t say and do things that bigots do. And you did.

    I’m going to break my personal rule again and comment on the idea itself.

    Being in the LGBTQ grouping is not a bourgeois label. Every letter represents an aspect of humanity that is a fundamental part of us. Trying to deny that makes you the class traitor, and I fucking despise that term. If Marx would have agreed with you, fuck his skanky old ass. Any revolution or movement that doesn’t fully back the human rights of every human can go fuck itself.


  • It’s pretty tasteless overall.

    And when it comes right down to it, hydrogenated oils are their own nightmare. There’s really no perfect choices for every person in every situation.

    Like, lard and tallow work even better than butter in some applications, including some desserts. But then you run into the health side of things and vegetarians aren’t going to use them.

    I personally don’t like palm oil either. I find it unpleasant for mouth feel. I’m just saying that it fills a role that other things don’t, and does it in a way that’s a different set of problems.


  • Different use cases.

    Fats that are solid ( or at least not kept liquid) are not directly comparable to oils. They fulfill a different function in baked goods. In particular, pie crust with vegetable oil would fail totally. It wouldn’t hold up.

    Mind you, if you don’t object to hydrogenated oils, they can do the job. Yay margarine? But you can’t just dump 10 grams of canola into your biscuits and expect the results to look, taste, or feel like a biscuit. You’d get something, but it wouldn’t be the same.


  • Eh, when it comes down to it, my concern isn’t country of origin, per se.

    Since my concern is about the company making an item, and how shitty they are, you’d have to dig up some serious numbers to show me that a given Chinese company is significantly worse than a company from elsewhere, or that there’s a proven issue where the hardware had known vulnerabilities introduced by virtue of being Chinese in origin.

    Both of which are entirely possible. But until I’m actually shopping for the hardware, I have way too many other things that I have to pay attention to to give a flying fuck, so this hypothetical is a zero fucks given for me. China isn’t inherently worse than any other country. It’s got flaws and virtues as they all do. Buying shit from any given country is picking exactly what flaws you prefer.