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JayleneSlide

@ JayleneSlide @lemmy.world

Posts
14
Comments
408
Joined
3 yr. ago

  • Is there a word, perhaps as 40-letter compound word in German, that explains this annoying social phenomenon?

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  • This is me too. All the same t-shirts, pants, shoes (four pairs go to the cobbler for repair while one remains in use), socks, underwear. Getting dressed in the morning is zero-thought and always comfortable. My daily kit always fits on my person and I never have to fumble for anything. Pants repairs are consistent since they all wear out exactly the same way. The cobbler loves my repairs because it's the same patterns for four left and four right shoes (just one pattern flipped).

  • Do you volunteer?

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  • I am a founding board member and the treasurer for my regional timebank. I also have done custom software development and IT work for my county and city food bank. In the past, I was a founding board member and technology specialist for the local food co-op. I also used to own and operate a community bike shop where I performed free repairs for anyone who said they couldn't afford it.

    I prefer volunteer work that directly shores up my communities, promotes food security and social equity, connects local food producers to consumers as directly as possible, and empowers non-monetary exchange of labor and skills. For me, timebanks are the sweet spot for these goals. Everyone's time is valued equally, and everyone has something to offer their communities on an as-able basis. More than that, a timebank promotes members to see all in their community as peers and neighbors despite any superficial differences.

  • Pizza cooked on a weber

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  • So, like proper porn, you fully succeeded in capturing the shot from the sexy angle!

  • Homemade Kimchi

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  • You're just gonna tease us like that and not tell us what all you put in there? :D

  • If I hear "% is a mathematical operator" one more time...

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  • Let's not forget that it's also the symbol for modulo operation. So many opportunities for ambiguity!

  • "Bankruptcy Lane" (Art by Barry Deutsch and Becky Hawkins)

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  • This exact thing happened in Portland OR in Inner SE, ~2010. It was a butcher shop if I recall correctly, covered by BikePortland, but now I can't find a link. The bike lane was installed despite the owner's best efforts. Sales went up, and he still went on record as continuing to oppose the bike lanes despite increased business. Mind-boggling.

  • Braised Lamb Hindshank with Punjab Curry

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  • I'm all about the gelatiny bits too! When I purchase whole animals, I have the butcher package up the tendons for me. I even buy any extra tendon they have. Braise or pressure cook then, and put them in soups and curries.

  • FoodPorn @lemmy.world
    JayleneSlide @lemmy.world

    Braised Lamb Hindshank with Punjab Curry

  • What's the scariest fictional media you've seen?

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  • For the horror readers, it's in "Books of Blood, Volume 2."

  • What's the scariest fictional media you've seen?

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  • Every Paolo Baciagalupi novel and the first two acts of almost every Cory Doctorow novel. "The Water Knife" by Baciagalupi is fictional near-future extrapolation on the excellent non-fiction "Cadillac Desert." "Walkaway" and the Little Brother books by Doctorow cast a stark light on the nature of power, surveillance, and authoritarianism in Western society. It doesn't take a lot of social imagination to see that's exactly where we're going.

  • YSK facts about renewable vs fossil, and more

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  • Alec's call to action was refreshing amid so many other outlets smoothing over current events.

    The first section though... I'm all in on renewable energy and have been for 15 years. What blew me away was how much I internalized the "challenges" to solar. Propaganda is a hell of a drug. Even as aware and informed as I like to think I am, I still managed to drink the wrong Kool-Aid. The numbers in favor of solar were surprising, even for this true believer.

  • General tso chicken is just chinese 10 piece nuggets with mcdonald's bbq sauce

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  • Your list of ingredients there quite carefully left out the entire ladle full of cane sugar. By volume it’s about one third of the sauce by way of how every takeaway place I’ve ever seen prepares it.

    0_0 Yowza... even if it's "just" a #1 ladle, that's a shit-ton of the white stuff. The place where I worked used ~1.5tbsp of white sugar per pound of chicken thigh. I... almost want to try one of these recipes you mentioned just so that I can get dessert and dinner in one container. :D

  • Removed

    "Between raising two young boys and putting in long hours at a marketing job, Kevin Caldwell can almost never find the time to make dinner. So he and his husband spend about $700 a week to order in"

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  • I’m in Europe where restaurants and food are generally better regulated.

    Ah, gotcha! That right there is an enormous game-changer, and I'm agree with everything you say here. The US food chain is straight-up toxic. You may know this already: the US allows food treatments that are outright banned in most other countries. My travels in Europe were a revelation; I can eat things over there that invariably sicken me here, most notably bread and raw eggs. I would probably dine out more too if I lived in Europe. :D

  • FoodPorn @lemmy.world
    JayleneSlide @lemmy.world

    Tantanmen (Tan Tan Ramen)

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    "Between raising two young boys and putting in long hours at a marketing job, Kevin Caldwell can almost never find the time to make dinner. So he and his husband spend about $700 a week to order in"

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  • Totally fair and thank you for the elaboration.

    Trying to learn by own practical experience in this day and age seems like a bit late to the party, though.

    I'll counter this point with: I think we're in a golden age of home cooking. YouTube alone is a gold mine for technique development and refinement. That won't do anything for your lack of interest though.

    So tired of hearing this dumb fuck argument. Ordering food =/= fastfood.

    Well that's good, because I'm not talking about fast food; I don't eat fast food. Ever. My point was about knowing what you're putting into your body, knowing how it was sourced and prepped. Dining out is at least three layers of abstraction from that knowledge. I've spent a lot of time working in restaurants, including high end ones. Apart from zero-compromise, prix-fixe, tasting menu establishments, recipes are always built to a price point. More restaurants than not use Sysco, First Street, or other nasty industrial sourcing. Most restaurants source their meats directly or indirectly from IBP/Tyson because they cornered the market on meat at scale*. And that's before factoring in time-saving shortcuts, like not washing produce and using Sysco bases. For just one example on the sourcing risks, at high end restaurant where I worked the pantry cooks had to wear gloves to receive and sort the produce because the pesticides and container treatment gave them rashes.

    *IBP used to be a reliable, quality source despite being CAFO meats, and what I used in my own charcuterie business. After the acquisition by Tyson, shit went downhill almost overnight. I closed up operations because sourcing at that scale was no longer possible for me.

    The amount of people that seem to think their little bit of homecooking can compete with professional chef’s is laughable.

    A chef is a cost engineer and inventory manager. But I get your point: Sturgeon's Law absolutely applies to most people's kitchen results.

  • Removed

    "Between raising two young boys and putting in long hours at a marketing job, Kevin Caldwell can almost never find the time to make dinner. So he and his husband spend about $700 a week to order in"

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  • How does it not? It’s just a boring activity.

    I sincerely asked, and I assume you are similarly sincere in asking.

    For me, it's an absolutely quotidian task, every aspect of which I approach mindfully and joyfully. Using a good knife, decent pans, a halfway decent grill/range/oven... the joy of using good tools skillfully cannot be overstated. I mean... where else in our days do we get to play with knives around people and they love the results? :D Woodworking, I guess, but you can't eat those results.

    I love everything about cooking:

    • sourcing good local and seasonal ingredients
    • prepping the ingredients properly and with the least waste
    • layering flavor profiles
    • creating a full sensory experience for myself and my circle
    • understanding the underlying physics and chemistry at every step
    • creating even a simple dish that appeals to all senses
    • did I mention playing with knives?
    • then getting to feed, nourish, and sate people with my craft... The experience of cooking takes the necessary and workaday task of sustaining ourselves and elevates it to an alchemical and spiritual level.

    From a holistic, connected-to-the-land, tree-hugging hippie context, cooking takes the alchemy from Shit Wizards (AKA farmers) and transmutates those inputs into magical energy. Food nourishes the body; good cooking nourishes the soul. Gathering tribe around a meal that I made is even more fulfilling than the literal billions of people who, directly or indirectly, use the software I built.

    From a biological context, knowing the provenance of my food is the culinary equivalent of using open source software. From an ethical living context, knowing that my food providers are using fair labor practices, compassionate animal welfare, and good land stewardship enables me to make food that I eat and share in good conscience. Also, garbage in, garbage out on every level. This is stuff you're putting in your body. The body that carries around your brain, both of which ya kinda need to do other things you enjoy. Food is medicine, and so many ills I see, physical and otherwise, stem from poor food sourcing and prep.

    From an efficiency, conservation, and creativity context:

    • turning "waste" material into an amazing stock
    • turning leftovers into an entirely new dish that utterly slaps
    • that on-the-knife-edge, tuned-up feeling of bringing a meal together... it rivals playing live to a sold-out crowd
    • doing more with the least amount of everything... give me a good knife, good cutting board, good produce stand, a saute pan, and a shitty butane burner, and I will crank out a meal for you that will get YOU laid :D
    • the mind-body connection of skillfully wielding my tools in pursuit of an explicit and relatively immediate goal; it might take me years to build software, but it takes just an evening to make something that feeds my tribe

    In the grand scheme of human experience, there are few things that everyone can do that fire on all sensory cylinders while delivering the spiritual high of creativity manifested. Cooking is something everyone can do.

  • Removed

    "Between raising two young boys and putting in long hours at a marketing job, Kevin Caldwell can almost never find the time to make dinner. So he and his husband spend about $700 a week to order in"

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  • Why does cooking suck for you?

  • General tso chicken is just chinese 10 piece nuggets with mcdonald's bbq sauce

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  • This might be true for the shittiest of Chinese-American recipes. Just like OP, I don't know where you're getting your sesame chicken, but I suggest you stop going there.

    Now, regarding the bases being mostly sugar, if you're talking chemically, your statement is true: starches are just chains of sugar. But if your GTC and SC only differ by crushed red, you're getting robbed.

    Source: worked pantry/prep in the most popular Chinese take-out-only joint in Albany NY while in college. GTC was by far the most popular dish, averaging ~700 orders per night, pre Internet.

    Granted, Chinese-American recipes are chaos. In my experience though, the best GTC recipes use whole japones chiles which are toasted in oil to make them more fragrant and a much more attractive presentation. Rice wine vinegar, garlic, ginger, and oyster sauce are the other primary notes. The balance of these notes IMO are what define the signature of the best GTC for any given restaurant, and everyone is just bringing their own spin to that mix.

    Some of the comments here and some of the "Best GTC/SC Recipe EVAARRR!" that I see on the interwebz... Holy hell, y'all. I want to come cook for you, because... DAMN. There's some genuinely so-shitty-it's-hilarious-yet-tragic C-A recipes out there.

  • General tso chicken is just chinese 10 piece nuggets with mcdonald's bbq sauce

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  • I don't know where you're getting General Tso's chicken, but may I suggest not going there anymore? :D

  • Senior devs...

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  • Holy hell, I feel this viscerally. I recently inherited an enterprise codebase with a new job and that pic is exactly how I imagine the consulting company reacted after hand-off. The code is actually quite clean and mostly makes sense, but it's completely undocumented (including a lack of specs and XML comments for endpoints). By and large, it's mostly SOLID, but there are abstractions on abstractions, handlers for handlers for handlers. Configuring to run locally or against the dev environment is a huge rigamarole that I'm trying to simplify before trying to bring on any more SWEs. The bright spot here is that I've been given a long runway to come up to speed.

  • Been using my handheld as my secondary pc when playing heavy games on my main pc, works great

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  • I love reading how people use their Steam Deck for things other than gaming.

    I recently had to travel for family obligations and had to work during the 3-week trip. Rather than carry both my work and personal laptops, I used the Steam Deck + slim Bluetooth keyboard + a travel mouse as my personal laptop. I travel with a second 4K portable monitor for work anyway, so the increase in bulk was minimal. I also always carry my Deck for flights and other travel more than 1 hour. The Deck has been such an additive bit of gear, and not just for portable gaming. I'd go so far as to say it's more than additive; it's transformative.

  • Fuck Cars @lemmy.world
    JayleneSlide @lemmy.world

    Fauja Singh, ‘world’s oldest marathon runner’, dies in road accident aged 114

    www.theguardian.com /uk-news/2025/jul/15/fauja-singh-worlds-oldest-marathon-runner-dies-road-accident-aged-114
  • Bicycles @lemmy.ca
    JayleneSlide @lemmy.world

    Refurbished Bike Day: 1983 Rodriguez Sport Tourer

  • You Should Know @lemmy.world
    JayleneSlide @lemmy.world

    YSK You don't need Teflon pans for nonstick

  • AssholeDesign @lemmy.world
    JayleneSlide @lemmy.world

    B&H Forces Users to View Financing Ad

  • Asklemmy @lemmy.ml
    JayleneSlide @lemmy.world

    What Synthesizer Makes This Sound?

  • Bicycles @lemmy.ca
    JayleneSlide @lemmy.world

    Surprise Blizzard

  • Bicycles @lemmy.ca
    JayleneSlide @lemmy.world

    RefurbBD: 1986 Batavus Course

  • Film Photography @lemmy.world
    JayleneSlide @lemmy.world

    Wappingers Falls Train Station | Canon A2e | Sigma 135mm f1.8 | Ilford XP2

  • Film Photography @lemmy.world
    JayleneSlide @lemmy.world

    South Station Boston | Canon A2e | Sigma 50mm 1.2 | Fuji SuperG 400 pushed 2 stops

  • Film Photography @lemmy.world
    JayleneSlide @lemmy.world

    Shakespeare Garden, Vassar College | Canon A2e | Sigma 50mm 1.2 | Fuji SuperG 400, pushed one stop

  • Bicycles @lemmy.ca
    JayleneSlide @lemmy.world

    Refurbished Bike Day

  • You Should Know @lemmy.world
    JayleneSlide @lemmy.world

    YSK Your Rights Around Dealing with Funerals and the Death Industry

    funerals.org