I eat a legume at pretty much every meal. Not all of them are high fiber foods, like peanuts or peanut butter, but most have some. Peas have 7g per serving. Peanuts have 2g per serving. Green beans have 3g. The actual beans start running away with it, though, with something like 15g of fiber per serving.
All those go a long way to hit 25g per day.
Basically legumes are how I get affordable protein, too, so it's hitting multiple needs with a cheap and easy ingredient.
I moved cities about 5 times between 18 and 30. Each time I had a pretty easy time making new friends in the place where I found myself, and learning a bit about myself and what I'm looking for in friendships, what I have to offer in a friendship, and the types of people I get along best with.
By the time I sorta settled down in my 30's in one more new city, I had decades of building that actual skills of meeting new people, becoming good friends with the ones who got along with me, and then maintaining those friendships over time.
Now, in my 40's, even with kids, I still make friendships at work, in the neighborhood, through my kids' schools and activities, etc. Making the leap of "let's hang out outside of the context where we met" grows easier when you've done it a million times before. And the act of scheduling friend interactions on your personal calendar becomes second nature over time, as well.
All this is to say that it's a feedback loop, and you want to be in the virtuous cycle, not the vicious cycle. But if you are in the spiral, breaking out of it can pay dividends faster than you'd expect.
This is several of the plotlines running through Superbad.
I'm pretty sure his father gets arrested and he has to keep the family together by taking over their real estate development business.
obversion
obsevation
I was hoping that by observing your comment these would collapse into the spelling "observation."
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On which scale? Because that kinda matters.
The rate of sweat I produce, in terms of ml of sweat per minute.
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Italy was never a great empire.
Modern Italy does argue that it is the proper successor to the Roman Empire, but if you do look at the history of the nations (and city states) that rose and fell between the split of the Roman Empire into West and East/Byzantine around 395, and the formation of a unified Italy in 1861, that's a bit of a stretch.
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Yeah, it's funny either way, but would be even funnier if the answer had been correct.
Friggin euro steppers ruining basketball
The original screenshot is from Its Always Sunny, where the illiterate character has trouble pretending to be a philanthropist, because he can't pronounce the word "philanthropist," much less describe and understand what it means.
The comment you're replying to is just riffing in their own way, completely unrelated to the scene where the screenshot comes from.
There are two factors for making connections through conversation. You've pretty much nailed the "showing interest" part.
But don't forget, in addition to needing to show that you are interested, you need to show that you are interesting, too.
A good conversation will have some back and forth between both sides, on both factors. So merely showing interest may sometimes be counterproductive if you can't tie that intense interest into something to reveal about an interesting side of yourself.
For example:
Statement: "I went to France last summer."
Good response: "Ooh, that's really cool, what were your favorite things you did?"
Better response: "Ooh, that's really cool, I've always wanted to go. What recommendations do you have for places and things that I absolutely must experience?"
Similarly, tying things back to your own experiences may be helpful at generating some of that back and forth, even on topics that you don't have any direct knowledge or experience with. For example:
Statement: "I was hesitant about the escargot/snails at first, and there just wasn't a ton of substance to them, but it was delicious under all that butter anyway."
Good response: "Wow that sounds like a fun experience, would you do it again?"
Better response: "Wow that sounds fun, so was it like linguine and clams where it's as much about the flavors that get infused into the butter as it is about the clam itself?"
I know too many people who get stuck in a pure listening mode with strangers and forget to actually show their own personalities and why they're worth getting to know, too.
Yeah, I don't have any real trouble with scrambling on a cast iron. Even if it does stick a bit, it's scrambled so it'll all come together in the end anyway.
Are they, though? The original comic reads to me to be a bit more condescending towards the idea of travel as a concept, and especially towards small talk about travel as a past experience.
Talking about travel is one of the best ways to find topics of overlapping interests. For me, food and drink are pretty important ways for me to connect to people, so talk about travel is always helpful for figuring out what we have in common in terms of food preferences, what we find interesting (cooking, gardening, restaurants, grocery shopping, books about any of this stuff, etc.).
Cast iron is pretty good at almost everything, but isn't the best at anything.
For searing meat at high temps, I've settled on stainless steel. It's easy to clean and maintain, and the typical 3-ply or 5-ply cladding has much better heat transfer characteristics than cast iron (which is a mediocre heat conductor masked by the fact that it's so heavy and thick that it takes on a lot of thermal mass to aid in searing). You don't have to worry about metal utensils or harsh scrubbers scratching the surface. And you don't have to worry about acidic ingredients messing with the surface, either.
For things that need nonstick characteristics, like eggs, I cycle through nonstick on a short replacement cycle (once every 2 or 3 years). I might get a carbon steel one day but I'm not in a hurry.
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15 minutes and 30 minutes are a pretty long time to have to heat food up for.
When I'm reheating soup I generally pull it from the stove as soon as it simmers, so that's probably around 2 minutes above 95°C and like 5 minutes above 80°C.
Actually making the soup the first time, I may simmer for hours, but some of the vegetable/herb ingredients I'm adding with less than 10 minutes of simmer time, so that wouldn't be enough to destroy the toxin reliably.
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You're getting the labels mixed up.
As a labeling requirement under U.S. law, anything labeled "American Cheese" must be pasteurized process cheese made from some combination of cheddar, colby, washed curd cheese, or granular cheese, which the law also defines pretty strictly. It must be made from these cheeses, heated and emulsified with an emulsifying salt (usually sodium citrate).
American cheese is allowed to have some optional ingredients and still be labeled American Cheese:
You can add milk, cream, buttermilk, whey, or certain other dairy products up to 49% of the finished product, but then you'd have to call it "Pasteurized American Process Cheese Food" instead of just American Cheese.
American cheese is made from almost entirely cheese ingredients. The individual slices being sold at the store, though, vary by brand on whether they're even trying to be American Cheese (or whether they're some kind of lesser "cheese food" or even lesser "cheese spread" or even lesser "cheese product")
Regular Kraft singles aren't American Cheese. Look at the label. They're "cheese product." Even the Deli Deluxe line has taken a hit in quality in recent years, even if they are labeled Cheese.
Go with other brands that actually put together a decent tasting American Cheese, and check the label to make sure it's made with 100% cheese instead of 51% cheese (or less).
Malum in se refers to acts that are crimes because they are inherently morally wrong.
Malum prohibitum refers to acts that are crimes only because they have been forbidden under the law.
For the malum prohibitum category, you better believe that most of us are avoiding those acts mostly out of a cost benefit analysis of getting punished for it.
Which acts are truly immoral in themselves, though, depends on context and personal moral system.
Some dedicated bread lames are curved (see OP's frontmost lame) which can make certain swooping curved cuts easier. I generally lack the skill to be able to do it consistently, though, so a flat razor blade holder generally works best for me.