tried making Clotted cream, the result is basically just like "mild butter". I realized I used ultra pastuerized cream, which you're not supposed to. is this because it needs bacteria, I.e. I can "un-pastuerize" it with butter milk, similar to how you make creme fraiche or Sour Cream, or is it a chemical change from the higher temperatures that does something to the proteins or enzymes or something? I reckon I could also try making it entirely out of buttermilk, which would be sour in probably a good way.

"Socialism with Chinese Characteristics with American Characteristics"

Studied Philosophy as a PhD. That's one of the biggest flaws a human could have.

What's a good sports team to say when someone asks me what my favorite sports team is, solely for the social benefit of looking cultured and interesting when I don't want to say I don't have a favorite sports team?

Americans are used to islamic terrorism being used to justify indiscriminate violence against muslims, so they're right to be suspicious, and it's important to notice that China isn't amplifying examples of terrorism to galvanize the population. on the contrary, events like these are heavily censored to prevent ethnic tension or retribution attacks. In fact, cases like the Urumqi riots and Tianjin Airlines Flight 7554 received more coverage in western press than they did in Chinese media.

NotJustBikes is gaining following.