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InitialsDiceBearhttps://github.com/dicebear/dicebearhttps://creativecommons.org/publicdomain/zero/1.0/„Initials” (https://github.com/dicebear/dicebear) by „DiceBear”, licensed under „CC0 1.0” (https://creativecommons.org/publicdomain/zero/1.0/)T
Posts
9
Comments
650
Joined
2 yr. ago

  • Since corn is a critical crop in many regions its one of the most studied species on the planet. Even a post about shitty corn is interesting.

  • NSFW

    Time to plow

    Jump
  • Nobody spreads corn seed. It needs to be planted at least 1.5" deep.

    It needs to be DRILLED in 2-3".

  • I would sent you pictures of it but I don't save smut to my phone.

  • Me and my 10,000 pictures of corn disagree. You need to see them all!!!

  • It doesn't just grow on the ears either. It often grows on the stalk or tassel.

    Wait a bit until that little fella matures and then produces spores. It will be about 4x the size in those pictures. Bumping into them covers you in dark black spores that sticks around on your clothing.

  • Damnit I forgot to mention that the trichoderma rot causes the kernals to suffer from premature-germination. The stress causes them to pop off too soon.

  • Lemmy Shitpost @lemmy.world

    When you start out thinking that you can do it.... but you can't, so you tip-back

  • Lemmy Shitpost @lemmy.world

    How to find a barbell corn cob for your fitness routine.

  • Lemmy Shitpost @lemmy.world

    Wanna get in shape? Barbell corn is the answer.

  • Lemmy Shitpost @lemmy.world

    Here's one of the most beautiful varieties of corn I have ever seen.

  • Not bad for a cell phone picture. Eventually I'm going to get myself a decent camera.

  • Huitlacoche is quite tasty. I've had it several times in Mexico.

  • Lemmy Shitpost @lemmy.world

    It's really ugly but it's a sign of a healthy environment for soil microbes.

  • Lemmy Shitpost @lemmy.world

    The ugly side of corn

  • Lemmy Shitpost @lemmy.world

    A lovely 98 Day variety for your viewing pleasure.

  • Lemmy Shitpost @lemmy.world

    So you want to post corn pictures. I've got you all covered.

  • It's also a myth. Corn doesn't have the biochemical pathway. It does however produce exudates from the roots that promote nitrogen fixing bacterial in some environments.

    In most environments applying these bacteria does jack shit.

  • Worst book....

    Bartleby, the Scrivener.

    Written by Herman Melville, famously known as the author of "Moby Dick".

    Which is of course second worst book.

  • I tried listening to this one on an audiobook. 2 hours into it and I never detected a plot.

  • He was truly a terrible character. I got fed up with the asshat and never finished it.

  • I left out the hosting part for just that reason. The company has to activately do something to gain the liability. Right now the big social media companies are deliberately prioritizing harmful information to maximize engagement and generate money.

    As for enforcement hosters have had to develop protocols for removal of illegal content since the very beginning. Its still out there and can be found, but laws and mostly due diligence from hosters, makes it more difficult to find. Its the reason Lemmy is not full of illegal pics etc. The hosters are actively removing it and banning accounts that publish it.

    Those protocols could be modified to include obvious misinformation bots etc. Think about the number of studies that have shown that just a few accounts are the source of the majority of harmful misinformation on social media.

    Of course any reporting system needs to be protected from abuse. The DMCA takedown abusers are a great example of why this is needed.

  • Its a very simple fix with a few law changes.

    1. The act of promoting or curating user submitted data makes the company strictly liable for any damages done by the content.
    2. The deliberate spreading of harmful false information makes the hosting company liable for damages.

    This would bankrupt Facebook, Twitter, etc within 6 months.

  • Copper bottom- copper does have a much higher heat transferance rate than stainless. Around 20x for pure copper. However this is reduced by alloys and the combination of steel layers. The advantage of copper bottom is on a shitty stovetop, the faster heat distribution compensates for a poor heating source. In a commercial kitchen with good heating source, copper bottoms lower durability loses out. The lining is prone to bubbling, separating, and warping under rapid heat changes.

    Personally I use my cast iron skillets completely against the "rules". I made spaghetti sauces in them for dinner last night. I usually end up stripping the seasoning every few months but I don't care. It takes 20 minutes to do 2 layers of a stovetop seasoning. I have used the same set for over 30 years now.

  • When my youngest son was born we were barely making it and looked into getting benefits.

    We were told we were disqualified for around $500 a month of various benefits (housing, food, etc) because I made $50/month too much.