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exasperation

@ exasperation @lemm.ee

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181
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2 yr. ago

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  • While we humans eat a lot, something like 50% of our calories are going to our brains.

    I don't think that's right.

    This article says that about 20% of an adult human male's resting energy expenditure goes towards supporting the brain's metabolism. Obviously for more active people, the higher denominator of total energy expenditure will mean an even lower percentage of energy being used for the human brain.

    Flying is energetically expensive to start doing, but pays off in efficiency once an animal moves a far enough distance. How many calories does a goose need to consume to fly 4000 km, and how does that compare to terrestrial species like deer or wolves?

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  • Birds have to use almost all of their available calories on flying.

    But flying is quite energy efficient as a method of getting from point A to point B. That's why flying insects and birds have had such evolutionary success with that strategy.

  • I made 3 dinners for my family of 4 using a single 8-lb chicken

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  • Average chicken size has risen significantly through the introduction of specialized huge breeds. This article summarizes an academic paper that describes how we went from breeds that averaged 900g (2.0 lbs) to 4.2 kg (9.2 lbs) at 56 days old.

  • I made 3 dinners for my family of 4 using a single 8-lb chicken

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  • Cooking is my happy place. I now have a white collar job, producing words on a digital page, where most projects are measured in months and even individual tasks within those projects are measured in weeks, so I like to work with my hands to turn around something tangible on shorter timelines. Cooking is how I can turn raw ingredients into something delicious and beautiful.

    It also helps that I used to cook professionally, so I have a lot of useful experience and knowledge about how to do things quickly and efficiently.

  • I made 3 dinners for my family of 4 using a single 8-lb chicken

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  • I normally buy air-chilled chickens around 4 lbs. Those run about $3/lb where I live, at Whole Foods.

    But I've been boycotting Amazon/Whole Foods, so I bought my chicken from a big box store near my house. There, the whole roaster chickens are ordinarily gigantic (6-10 lbs). And the chicken already cut up into parts might be 12 lbs or more.

    But there was a particularly sad looking 8-lb chicken for $1/lb, nearing its expiration date. I figured I had a plan to use it up within 3 days, so I bought that one.

    Long term I might need to find a better chicken source. There are some specialty butcher shops in my city but I'd have to drive out there.

  • I made 3 dinners for my family of 4 using a single 8-lb chicken

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  • Honestly, just noodles (I went with some generic "Asian" dried noodle from a big box U.S. grocery store), carrots, ginger, scallions, a lot of black pepper, and the simmered meat, in the stock I had made. I basically did it countdown style: added pepper and ginger at t minus 10 minutes, added carrots and meat at t minus 7 minutes, added scallions and a little bit more black pepper as I took it off the stove. I stirred in some chili crisp for my own bowl, but the kids got a non-spicy version.

  • Multiple D.C. LGBTQ+ bars pull Jack Daniel's orders over distiller's retreat from diversity & inclusion

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  • Heaven Hill makes a lot of good stuff. Too many brands, though.

    I've never heard that Heaven Hill isn't union friendly. I always see their brands on the union-supported lists.

  • Multiple D.C. LGBTQ+ bars pull Jack Daniel's orders over distiller's retreat from diversity & inclusion

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  • Note that Brown Forman also owns the following bourbon/American whiskey brands:

    • Woodford Reserve
    • Old Forester
    • Coopers Craft

    They also own the following European distillers:

    • Slane (Irish Whiskey)
    • Benriach (Scotch)
    • Glendronach (Scotch)
    • Glenglassaugh (Scotch)

    Jack Daniels is obviously their highest volume brand, but some of these other brands are pretty big, too.

  • Multiple D.C. LGBTQ+ bars pull Jack Daniel's orders over distiller's retreat from diversity & inclusion

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  • That shit isn’t even bourbon.

    It is. It meets all the legal requirements to be called bourbon (at least 51% corn in the mashbill, distilled in the United States, distilled at lower than 160 proof, aged in charred new oak barrels, barreled at lower than 125 proof, bottled at between 80 proof and 150 proof, no added coloring or flavors).

    They just choose not to label themselves with that name.

  • Talent [Three Panel Soul]

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  • David Epstein's The Sports Gene talks about several areas where it's a feedback loop between nature and nurture:

    • One's starting point, of how much an untrained or unpracticed person is able to do something, is a big influence on whether someone even starts down that formal track.
    • Simple access to training resources is a big determinant of whether a person will try those things. That's why pro hockey players tend to be born in the early months of the year, or why so many bobsledders are from Upstate New York.
    • People respond differently to training, and how quickly one improves influences a lot of whether that person intends to continue putting in the work.
    • People's ceilings are in different places. For many sports, being world class literally requires certain genetic coding: very long limbs, very accurate eyesight, very high Achilles tendons, certain biological adaptations for altitude or holding one's breath, etc. Someone who is only slightly taller than average will struggle to make it into the NBA, no matter how much practice.
    • The internal drive to practice possibly has a genetic component, too.

    But outside of all of that, it also matters whether we're talking about becoming a world class athlete or just a hobbyist. For weekend warriors running a 5k in a pack of thousands of participants who paid to be there, practice and training are going to be far more important predictors of their performance than any kind of genetic or innate talent. The genetic or innate bottlenecks might show up in the Olympics, but not the amateur hobbyist runners.

  • Good luck out there

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  • computer science/engineering/STEM is the only thing worth it.

    It's mostly engineers who make money. The actual sciences are basically a low paying career for how much knowledge it requires, and pretty much require much more than a 4-year degree to climb that ladder, or they just go into the same category as everyone in the humanities and the arts: go get a job that requires a 4-year degree but doesn't care what your major was.

  • Good luck out there

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  • Most of us have many different parts of the job, and like certain parts more than others.

    A doctor may be passionate about actually solving medical issues but might hate communicating with difficult patients, dealing with paperwork and recordkeeping software, dealing with insurance companies, marketing his practice, managing staff, etc.

    Programmers may actually love coding but hate dealing with customer requirements, or the office politics of sales versus delivery, or even the way their team is run.

    It's like that everywhere. If anyone is only able to do work they're passionate about, that person is gonna have a rough career.

  • Good luck out there

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  • I graduated with a philosophy degree. I'm a lawyer now. So are a huge chunk of my classmates from undergrad.

    Even the ones who didn't go on and get more schooling tended to find white collar work in some kind of business, same as the people who majored in business administration, finance, marketing, other business school fluff.

    There are plenty of majors that are interesting and help students learn how to think, how to write, and how to research. And there are plenty of career paths that don't care about major, just want to see a 4-year degree for their entry level people.

  • Good luck out there

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  • A bachelor's degree isn't a vocational degree. It's ok to major in something you don't intend to work in, because at the end of the day more than half of college educated workers aren't working in their field of study. Part of the reason is because the typical 4-year degree teaches only barely enough to scratch the surface of what actually happens in industry, and those entry level workers need to learn a ton on the job anyway.

    Here's a helpful chart of career outcomes by major. Note that many of these undergrad majors tend to be feeders into graduate or professional programs, and that a lot of the joke majors in the humanities and liberal arts have long term outcomes that are better than the sciences. Compare biochemistry to philosophy, for example. Both of those majors kinda expect people to go get graduate or professional degrees after, but the unemployment and underemployment rates are pretty similar.

    Have a plan for getting a job. Whether that plan involves a specific major or not is up to you, and isn't strictly required. It's mainly engineering that provides a specific pipeline from undergrad degree to specific career in that field. All the others are much looser about which degree is required, or require additional schooling to enter (and once you have a graduate or professional degree, your undergrad basically doesn't matter).

  • What is a food that you want to cook but you know you'll never have the motivation to make?

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  • The pizza dough tastes better when allowed to rest and rise slowly in the fridge. Using a ton of store bought yeast for a quick rise is fine, but planning out the dough the night before is better.

  • Lemmy users across the world, what is your favourite local dish ?

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  • I love Chinese food so much. I've visited twice, and always make room for food.

    My favorite street food is probably sheng jian bao, the pan fried buns with soupy pork filling sealed in.

    In terms of a single standalone dish, it's hard to say. I like noodle dishes, like Taipei style beef noodle soup. Or Wuhan style re gan mian.

    And for the type of meal where there's a lot of dishes on the table to be shared, my favorite dish in that setting is probably Mapo tofu. I did a food tour of Chengdu once and just everything Sichuan is so good, but Mapo tofu is just all my favorite Sichuan things in a single dish.

  • Lemmy users across the world, what is your favourite local dish ?

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  • I've lived all over the U.S., so here are some of my favorites:

    Texas:

    • Beef barbecue. The classic is beef brisket, but a lot of places have great beef rib, too.
    • Tex Mex: fajitas hit the spot every time.
    • Breakfast tacos, especially with leftover smoked brisket from the day before, or some other smoked meat like smoked sausage. Undeniably Texas, undeniably delicious.

    Louisiana:

    • Boiled crawfish, with red potatoes and corn and andouille sausage. Some people overcook their potatoes and corn, but even then there's still a charm to it. But the whole experience of a crawfish boil is everything great about food culture: socializing around a big table, making a big mess, teaching kids and newbies how do engage in that task of peeling crawfish. The Vietnamese riffs on these traditions are also great, and Viet-Cajun is a great genre of food in general, too.

    The American South in general:

    • American Southern style fried chicken. It's just great.
    • Pecan pie. Easily my favorite American dessert.

    Southern California:

    • Burritos. Something about the fresh made flour tortillas in Southern California are just better than everywhere else in the U.S. So a good burrito provides flavor from the fillings, and also flavor from the wrap itself, in a way that all the parts just complement each other.
    • Ensenada style fish tacos (yes, I know this originates south of the border but it is "local" to the general region). There's just something refreshing about fish tacos with a crunchy cabbage slaw, fresh lime juice, a crema-based sauce, eaten outdoors. Can't beat it.

    New York:

    • Bodega style breakfast sandwich. The basic concept is universal across the U.S. (egg, a breakfast meat like sausage or bacon, and cheese on some kind of roll, bun, or even bagel, griddled with generous amounts of butter), but something about the New York bodegas just make these taste better when you're on the go.

    Chicago:

    • Deep dish pizza. Looks kinda dumb, but it's delicious.
    • Chicago style, "dragged through the garden" hot dogs. Every component makes this ensemble great.
    • Italian beef sandwiches. I don't know why these aren't more popular outside of Chicago. Get it dipped, get a little messy with it.

  • Lemmy users across the world, what is your favourite local dish ?

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  • In terms of popular and well known local dishes, the deep dish pizza and Chicago dog are great. I agree with you there.

    The one that people outside of Chicago don't know a lot about, that is still a delicious representation of the city, is Italian Beef.

    And the one that is uniquely Chicago but isn't going to be winning over people in a blind tasting, is shots of Malort.

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  • All else being equal, in terms of structure and property itself, I'd rather live in a detached house.

    But all else isn't equal. I'll sacrifice my ideal building type in order to live in the specific neighborhood I want to live in, within easy walking distance of amenities like parks, groceries, world class restaurants, bars, and things like that, all while being able to get around by bike, mass transit, or even easy/cheap hailed vehicles like taxis or Ubers. And that means I'm living in a dense urban area, where detached houses are rare and prohibitively expensive.

    So I look for neighborhoods where I'd actually like to live, then look for places there with the right number of bedrooms and floor space, and then look to see what is within a feasible budget for myself. The first time I bought a home, I would've preferred to rent, but the building we liked in the neighborhood we liked happened to be condos rather than rentals.

    But housing is a package deal. And house versus townhouse/rowhouse/brownstone versus low rise condo versus high rise condo versus apartment versus someone's accessory dwelling unit is only part of that package. And the other parts are more important to me.