Xijinping Football League
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- 1 yr. ago
- Posts
- 3
- Comments
- 454
- Joined
- 1 yr. ago
"Albanian Transporter" would be a pretty sick nickname of an assassin whose movements seem to defy the laws of physics.
Chicago even gets excited about their Chicagohenge twice a year.
That's why it's really important to have enough windshield washer fluid (rated down to whatever cold temperature you might encounter). Just gotta run that once every few minutes.
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Plus evolutionary history shows plenty of examples of animals switching from pure carnivore to pure herbivore to omnivores in between, and back the other direction. All birds are descended from a common carnivorous ancestor, but plenty of birds today subsist mostly on seeds or fruit.
If there is a lot of available biomass to be eaten, nature will find a way and some animal is going to fill that niche. Many of the folivores (herbivores specializing in digesting leaves) that descended from carnivores have to deal with the low nutrient/calorie density of their foods by just eating a lot of it, and have varying levels of microbial symbiosis for helping with that digestion.
For the Shin brand specifically, I like:
- Poached (2 minute boil) or soft boiled egg (6 minute boil)
- Frozen edamame (cooks in the broth in the same amount of time as the noodles)
- Fresh garlic (micro plane or mince and add to the broth towards the end of the cook)
- Baby bok choy (if cut into individual leaves, cooks in broth in same time as noodles)
- Shitake mushrooms (fresh, sliced, quick stir fry in the pot with butter or something to cook before adding water for the broth)
- Kimchi (just dump on top of the finished bowl as a garnish)
- Scallions (slice and put on finished bowl)
I usually only do one or two of these, but the point is to make it way better without actually adding to the cooking time. And the combinations of the above can work pretty well at mixing things up for a long time before getting bored.
Other ramen flavors, I sometimes add some of the above, or shredded cabbage, spinach, peas, other beans or legumes. Sometimes nori, canned corn, canned bamboo. Sometimes with the broth I'll add gelatin to thicken. For some seafood flavors I might throw in frozen shrimp. Certain flavors can go with sesame seeds.
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trgthryjteyjtryjt
Giving his all
That's definitely the clickhole logo in the cropped watermark, intended to be pure satire.
Lots of people swear by lots of things when it comes to cast iron. There's a lot of confidently stated incorrect information about cast iron all over the internet, which gets repeated by commenters in places like reddit.
It's like when people swore by flaxseed oil, which makes for a pretty seasoning that flakes off easily and is actually a terrible choice for cooking.
Or all sorts of old wives tales about not using detergent, or using chain mail instead of a regular scrubber, or avoiding metal utensils. There's a ton of misinformation out there that doesn't hold up to real experience (and often traces back to vibes, not science).
Plenty of people have sanded their lodge pans with no issues. I personally haven't, but mainly because I don't care enough about the smooth surface.
I don't see why the seasoning wouldn't stick with a smooth surface over a pebbled surface, though. The polymerization should happen at the surface no matter what.
So saith the Lord (Lord is short for lordosis).
South Park did it.
Once you understand the building blocks, baking is pretty accommodating of improvisation. It's just the time delay between the step you take (before baking) and the consequences of that variation being apparent (after baking) makes it harder to iterate as you learn, without good memory/record keeping of what makes things different.
And baking has a ton of ingredients doing multiple jobs. Sugar is a sweetener, yes, but it also softens up the finished product, retains moisture, promotes browning, and changes yeast behavior. Understanding that each lever might do multiple things makes it a little bit more restricted on improvising, but there are still quite a few things you can do along different dimensions.
But if you take a chocolate chip cookie recipe and run through a bunch of variations, you'll slowly internalize the effects of the different options, and will start to see and understand how each step looks within that variation. Yeah, a scale makes precise ratios easier, but plenty of bakers have learned how to make bread or cookies or cake through look and feel, without precise measurements, by just reading the feedback from the dough or batter or other intermediate steps.
In other words, it's a bit more work to get there but once you're there you can wing it with baking too.
Generally speaking, health insurance through employment are priced at 3 levels of service:
- Self
- Self plus one
- Entire household
Generally speaking, each additional person is cheaper than the last additional person. So option 3 is almost always the cheapest per person, with option 2 being pretty cheap per person, and option 1 being the most expensive per person.
That fact is obscured by the fact that generally speaking, employers only give a diminishing subsidy so that they're covering less and less as you add more people to the plan.
So if option 1 is $250, and option 2 is $400, and option 3 is $500, maybe the employer will contribute $200 for option 1, $250 for option 2, and $300 for option 3 so that your portion of the premium is $50, $150, and $200.
Also the reason why insurance is cheaper per person when a bunch of people bundle together is because there's less risk of each covered person being really sick, and more likely that it's just one person in the family who needs a bunch of treatment, so the higher out of pocket max tends to make the per-person cost cheaper for the insurance company, and therefore for the person paying premiums.
But OP doesn't have that rule, because OP clearly loves both the 3D printer (gift from spouse) and whatever old dented thing is being replaced (gift from mother in law).
OP can't pivot to a "no gifts" rule when prior gifts have been well received and did enrich OP's life.
The 3D printer was previously gifted by the spouse.
This new gift would replace something gifted by OP's mother in law.
They're different things.
still 150 is a scary amount for most Americans to see just suddenly charged. Even if its temporary.
Think of it as not even being charged. The hold/pre-authorization is just there to make sure that it can charge you that much if it needs to, but it never actually does charge you. It just tells your bank/card issuer that it might want to charge you up to that much.
Hotels and rental cars do this with huge amounts, too, to make sure that they can charge you for the stuff you charge to the room or if you keep a rental car for an extra week. But you don't actually get charged for it until the merchant determines you did use those extra services for those extra charges.
The best selling vehicle model in America is the Ford F-150, with gas tank sizes mostly above 30 gallons (exact size depends on model/options). The second best selling vehicle is the Chevy Silverado, whose gas tank is between 24-28 gallons.
At $3/gallon, that's between $75 and $90 for the typical fill up.
For some vehicles (really large SUVs, premium SUVs that take premium grade gas), I can see $200+ tanks at certain gas prices we've seen in our recent past.
So it makes sense for a gas station to do a pre authorization for $100, maybe $150.
The other thing, too, though, is that the hold/pre-auth doesn't matter if it's a credit card that you just pay at the end of the month. It gets sorted out before your statement balance gets billed to you. It can get annoying if you're using a debit card and your balance is low, but this is just another way that credit cards tend to be better than debit cards if you can handle the responsibility.
Topologically, a human gastrointestinal tract is outside of the body.
His barks are the equivalent of the barks of a actual dog in Cantonese speaking regions.