Also I'm gonna be drawing the new Loading Artist comic on twitch when this post is about 10 hours old. So if you happen to remember in 10 hours and have literally nothing better to do, why not come by and distract me
Holy shit, you're on Lemmy? I am just now finding out that you've been on here for months now. Big fan of your comic, Gregor! I've been subscribed to your RSS feed for years now and am always excited when I get a notification! I really vibe with your brand of humour. Just wanted to say thank you for all the chuckles, snickers and laughs over the years!
Slowly back away, if possible arm yourself with a nearby long sturdy object such as a decently sized stick
Do not be surrounded
If approached, raise the stick and make noise. They are not afraid of the stick, but they should be because it is very effective and immune to bleeding unlike your arms or legs.
Generally wolves are more afraid of you than vice versa, but it's not impossible for them to identify you as food or have learned aggressive behavior. The idea here is to make yourself difficult to eat without risk of injury, and they will therefor give up and leave.
I make the occasional cooking video. The longest is like seven minutes, the rest hovers around the three minute mark. I don't even know how other people drag videos out that long. Ingredients, preparation, a bad joke or two, done. Then again I'm doing it for fun and don't want to waste peoples time, they could be starving.
I personally have mixed feelings about "fluff" content in recipes. If it's a rundown of the origins and history of the dish, its evolution, and variations, I'm usually very interested in that as it can and sometimes does have a bearing on how I may want to customize the recipe, or if nothing else, educational content on the history of food is nice. Obviously I appreciate a to the point recipe too, just saying I personally don't mind a bit of context and history. If it's just telling a story about your personal connection to the food though, I think we can stand to skip that or at the very least move it to a dedicated bonus section after the recipe itself.
Oh yes, absolutely! I love doing a bit of research when I'm doing a recipe. I've got a couple of cooking books from the 19th century which are a great source for inspiration and show how dishes evolved, as you say. I'll include that in the videos too with traditional recipes, but that usually doesn't take up much time.
congratulations on being one of today's lucky ten thousand!
(which is itself a memetic reference to "even if almost everybody knew about something, there's still probably always at least ten thousand people every day hearing about it for the first time")
The Wadsworth Constant is not really a constant, but just an observed colloquial phenomenon called out by a dude who used the social media handle 'wadsworth' forever ago:
it just seemed at the time as though you could skip the first 30% of any given youtube video and not really miss terribly much critical info because that block of time was often filled up with greeting, intro, sponsors, etc and a rehashing of the initial query.
if you just hit '3' on your keyboard to skip 30% of the way in, you'd "usually" get what you clicked on the video for (if it's even in the video at all and it's not just clickbait trash).