To be clear, please continue to enjoy your food the way you want it. Just know what the words that exit your mouth mean. Life shouldn't be safe, and many of life's greatest pleasures are not safe.
Is it a Canadian beef problem? Nah, it's just a problem with the definition of "safe food". If the food is not cooked to 165F, then any bacteria, fungi, and parasites that are present could still be alive. There are no guarantees that the beef didn't have tapeworms, and since ground beef is usually from multiple cuts, there's a larger chance that a tapeworm has been ground up and spread throughout. It's a tiny chance, but it's still a chance. Steaks are less of a risk, because it's a single cut, and the chef can visually inspect it.
The waiver is stupid, but it has less to do with capitalism and more to do with the legal system. People sue for anything and everything, and I don't blame companies for trying to defend themselves from that. They asked the dude to sign a waiver, because they're afraid he doesn't understand the risks and might sue if he gets sick.
Funny thing is: in this case the guy didn't understand the risks. He thought they were saying their beef is sketchy. What they were really saying is: all ground beef not cooked to 165F could be sketchy. I think he's dumb, because he doesn't know that a medium cooked burger involves risk but has been requesting it everywhere he goes. If he had known what a medium burger is, he would've just said "yeah yeah yeah", signed, and ate the burger like an adult.
I'm not you pal, buddy. (but we might be friends now)
Nah, the disgusting part is the consequences of factory farming and humanity's domination of the planet and desire for meat.
Well-done burgers are the band-aid for the deeper problems.
Dude is incredibly stupid, because he's been ordering under-cooked burgers without any conception of what he's requesting for "Bob"-know-how-long.
He might like medium-cooked burgers, but he has no idea what that even means. The food at the hotel isn't less-safe than other places. They just didn't assume he read the fine-print at the bottom of the menu and were the first to inform him that it's not safe.
Yeah, they delivered the waiver at the wrong time, but dude should've already known what he was ordering wasn't safe. I order over-easy, soft-boiled, and sometimes sunny-side-up eggs. I know the risks, and I accept them.
Unless you put an a ton of effort into it, ground beef is only safe well-done. To get safe under-cooked ground beef, you need to discuss your intentions with your butcher and grind the beef yourself. Even with grinding a single, quality cut of beef, you're still gambling.
Also, fuck you, I'm not your friend guy, here's a rocket ship ().():::::::::::::::::D~~~~~~~
Dumb American disgusted by his own stupidity
lol, I love you, bro.
40 C high for Thompson-Nicola in August so far, so this bodes well for you.
Yeah, this is one of those constant annoyances that you kinda just live with. It doesn't matter that much, because compound words were at some point not one word, and there may be separate words that you use today that will join together during your career. Electronic mail became e-mail became email. As long as the casing doesn't hide the meaning, you're doing it right. Also be consistent. Don't recreate such monstrosities as XMLHttpRequest.
I'm really sorry that haven't been posting, but I have been continuing to take pics for y'all.
So, I split the liquid starter into 2 starters on Day 3, and I've been tending both ever since. I was feeding them every 12 hours, but they were both starting to smell like raw flour, so I switched to 24 hours (it must not be as warm in my kitchen as I thought).
There really hasn't been much action overall.
The liquid starter is pretty much stable and has a nice sour smell. It produces a gas and hooch consistently, but it isn't particularly active. The regular starter has taken until day 9 to develop a sour smell, and it produces a few bubbles everyday, but it's not increasing in volume yet. I think we just haven't captured a vigorous yeast.
Now time for the pics!
Pics
Day 3
Day 4 AM
Liquid Starter
Regular Starter
Day 4 PM
Liquid Starter
Regular Starter
Day 5
Liquid Starter
Regular Starter
Day 6
Liquid Starter
Regular Starter
Day 7
Liquid Starter
Regular Starter
Day 8
I forgot to feed them on day 8 🙁. This mistake might have set me back a day or 2, because we were seeing improvement in gas production in the regular starter. You can see the pics from this morning below aren't as good as 2 days ago.
You can also see that the liquid starter just keeps on producing hooch. Looking back at the regular starter from day 4, I bet we can get a light rise from the liquid starter if we made a bread with it. I might try that out tomorrow.
We're not molding, though, so we can just keep feeding, watching, and smelling.
Day 9
Liquid Starter
Regular Starter
I'm seeing the same thing.
Those glasses are hideous, but the Superhero Burger looks reasonable.
I love that they couldn't get Jim Carrey to do the commercial, so they just kept him out of frame or unlit.
After doing some searching, hydration ratios matter, but also kinda don't. Here's a good article on the topic. You can find entirely too much information on the topic here.
By weight is pretty standard, so I'll probably split this into 2, so we can observe the differences.
The only thing I really wanted to demonstrate with this series is that you don't need anything more than flour and water. Since I was doing this anyways, I figured I might as well share the process and show how simple and easy it is. Also this community needs some activity!
I'm very excited to get to baking with the starter(s) when they're ready!
A much less exciting day yesterday. As you can see from the above pic from the morning, we're getting some good gas production, but it's gotten quite thin, so it might not be able to trap the gas and actually rise. I can't tell from the side pic if it rose and fell overnight or not.
Much less impressive activity when I went to feed it last night, but you can see from the foam that we're still bubbling away. I think we're getting some serious alcohol production, which is contributing to the thinness. I've heard some people pour off the hooch, but I've never done it.
Instead of using half the previous starter when feeding, I'll be going with 1:1:1 by volume to try to thicken it up, but I'm considering switching to 1:1:1 by weight as per one of my books, King Arthur, and probably our benevolent mod @Noved@lemmy.ca.
Yum! That sounds deliciously malty! I'll keep my eyes peeled next time I go shopping.
Yet, we need to continue to stand shoulder to shoulder with the women and people demanding the basic rights we take for granted and enjoy every single day.
We must try and save the lives of those sentenced to death by raising the political cost of their executions and making sure that those languishing in prisons are released.
I’m calling on the international community and media to keep shining a spotlight on my country to demand that the regime stops using torture immediately.
Well, this was unexpected. The picture above is just over 33 hours after my previous post. It's a little early for me to trust it, since this is after the first feeding. I'll keep feeding it until it gives a consistent rise, but this is a great sign! It's smelling deliciously sour.
Here's what it looked like before the feeding (the morning after my post, T+17hrs):
And then here's the top-down shot about 16 hours later:
Nearly a full doubling, vigorous gas production. Just incredible.
Maybe it's a mistake, but I'll keep feeding it and posting the results.
Let's hope MLS solves some of this, but there is a certain amount of necessary complexity with syncing encryption keys for groups as people come and go.
I'm very annoyed by issues decrypting messages in private conversations. Nothing is changing, so it should just work after the first message, but no. Random messages can't be decrypted unless I refresh. Very frustrating.
Most of my books use 1:1 by volume, and I've never had any issues. When baking I use the Tassajara sponge method, which is 1:1 by weight with an overnight rise before working into a dough.
I'm sure 1:1 by weight would work, too. You'll be along for the ride, so we'll see how it goes!
Here I go again!
I'm creating a new sourdough starter from scratch, and I thought I should share the process. By "from scratch," I mean with just flour and water. I've seen recipes use active dry yeast, apples, grapes, or even 2 day old food, but your flour already has the yeast and bacteria you need. You just need to give them a hand! And be patient, as is the way of a good baker.
Recipe
pbv: part by volume
- 1 pbv flour (e.g. 1/2 c or 2.5 oz)
- 1 pbv water (e.g. 1/2 c or 4 oz)
- Thoroughly mix ingredients in a container and cover while still allowing air exchange (use a thin towel, paper towel, or an upside-down lid screwed on loosely).
- Let sit at room temperature for 12-24 hours.
- Mix up a new batch, stir old batch, add half the old to the new, and mix thoroughly.
- Repeat until starter doubles in volume between feedings.
- Refrigerate starter and feed weekly.
Comments
- Keep smelling the starter and keep a good eye on it. When done it should smell appetizingly sour.
- Warmer kitchens need more frequent feedings.
- This can take a week or two, and you can go through an entire bag of flour creating a new starter this way.
- Use the flour you're going to be baking with. If you want to bake with both whole wheat and unbleached, use 1/2 pbv of each. Using whole wheat also adds more food for different bacteria to eat.
- What we're doing here is cultivating all kinds of yeasts and bacteria that naturally occur on the flour and in your kitchen, and then we introduce them to a new environment full of food. Those yeasts and bacteria that eat the flour quickly should eventually win out, but that's not guaranteed.
- If you see mold or it smells like rot, discard and start over. You might need to feed more often.
Other Pics
Nothing, the floozy
Sounds great!
And I think we can define the a fair win condition thusly: if timeanddate.com reports an average high for a month in BC as a whole or in any regional district greater than 50 C before October 2028, you win; otherwise I win.
The loser donates 50 CAD to a food bank of the winner's choice.
Historic weather links that'll be useful for checking the data (change the URL for the month & year you're checking):
- BC
- Alberni-Clayoquot
- Capital
- Cariboo
- Central Coast
- Central Kootenay
- Central Okanagan
- Columbia-Shuswap
- Comox Valley
- Cowichan Valley
- East Kootenay
- Fraser Valley
- Kootenay Boundary
- Metro Vancouver
- Mount Waddington
- Nanaimo
- North Okanagan
- Okanagan-Similkameen
- Squamish-Lillooet
- Strathcona
- Sunshine Coast
- Thompson-Nicola
I'm referring to the "High & Low Weather Summary" table. I'm sure we'll both just be watching to see what happens in Thompson-Nicola regional district.
This seems fair to me, because we both of pretty good odds of winning. With how extreme the weather events are getting and how rapidly things are accelerating, there's a good chance that we could see a 5C increase in the high for Thompson-Nicola by October 2028, but maybe not, and any of the other districts could surprise us.
When you realize that you should not have smoked before the presentation /s
It is honestly tragic and infuriating to watch elected leaders rot while refusing to stop governing.
On Tuesday afternoon, researchers’ fears were confirmed. The pod of almost 100 long-finned pilot whales rushed to the shore, stranding themselves on Cheynes Beach near Albany, in southern Western Australia.
By Wednesday, 52 of the whales had died, the authorities said. A team of local volunteer and conservation officials managed to move the remaining 45 back into the water and attempted to herd them back out to sea, using boats and kayaks to guide them. However, that afternoon, the whales re-stranded themselves further along the beach, the authorities said. The Australia Broadcasting Corporation reported that the whales had again formed a huddle before drifting back to shore.
Lord of War is a fantastic Nicolas Cage movie!
Lyrics: https://genius.com/Punchmade-dev-wire-fraud-tutorial-lyrics
From my understanding:
- Buy a bank login
- Buy a SIM swap
- Change location w/ RDP server (I don't fully understand this one; maybe pay to RDP into a pwned PC in the right location)
- Find a fall guy and give him a good cut
- Wire money to fall guy
- Fall guy withdraws money
- Get money from fall guy
Looks like it'd be better getting into the darknet businesses that facilitate the wire fraud. Always better to be selling pickaxes than digging for gold.
Won't work. In Texas their God is white.
This is my actual toeknife that I've been using since before Sunny existed. The tip is too pointy, so botched toes are a real risk. I keep it dull, so I can also scrape the dead skin off my foot. What do you use?
I started boiling potatoes and noticed that the starches formed foam of the shape of the pieces on the surface 🤌
delial @lemmy.sdf.org - My name is pronounced (/dɛlaɪəl/).
- You can find me on Mastodon at @delial@mastodon.sdf.org.