Skip Navigation

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/)E

exasperation

@ exasperation @lemmy.dbzer0.com

Posts
2
Comments
631
Joined
9 mo. ago

  • My culture also loves music, dancing and telling stories

    Jump

  • Even in puritan cultures that intentionally eat plain food to shun "hedonism", food becomes a vehicle for virtue signaling. The suffering is a ritual practice. Food, even then, plays a critical cultural role.

    Yeah, but one can view that cultural tradition and conclude that their culture does not value the deliciousness of food as much as some other cultures.

  • My culture also loves music, dancing and telling stories

    Jump

  • British food is unironically great, and the stereotype is based on experiences during WW2 rationing

    I think this overstates things. A substantial number of countries have their modern culinary culture defined in the post-war decades, though.

    Japanese culinary identity came together after World War II, and many of the dishes and traditions defining their cuisine are recently invented or have evolved considerably during the post-war period: the popularization and evolution of ramen, katsu, Japanese curry, yakitori, etc. Even ancient traditions like sushi and Modern Japanese food draws a lot of influence from classic pre-war cuisine, but the food itself is very different from what was eaten before the war.

    Even French cuisine underwent a revolution with nouvelle cuisine, heavily influenced by Japanese kaiseki traditions. Before the 20th century, French cuisine was about heavy sauces covering rich, slow-cooked foods (see for example the duck press and how that was used), and it took a few waves of new chefs pushing back against the orthodoxy to emphasize lighter, fresher ingredients. The most notable wave happened in the 1960's, when Paul Bocuse and others brought in small, lighter courses as the pinnacle of fine dining.

    Korean, Italian (both northern and southern), and American culinary traditions changed pretty significantly in the second half of the 20th century, as well, through changes in food supply chains, political or economic changes, etc. And that's true of a lot of places.

    Britain's inability to shake off an 80-year-old culinary reputation comes in large part from simply failing to keep up with other more food-centered cultures that continually reinvent themselves and build on that classic foundation. Some of the criticism is unfair, of course, but it's not enough to point at how things were 100 years ago as if that has bearing on what is experienced today.

  • THIS is a real test of how old you are. If you score 20 your future is short

    Jump

  • Terrible distribution of options. A good list would have a series of technologies and tools that became obsolete at different times. Almost all of these became obsolete with the rise of broadband internet in the early 2000's, while a handful were earlier (rotary phones) or later (paper maps, paper checks).

  • THIS is a real test of how old you are. If you score 20 your future is short

    Jump

  • Smithers, I really feel like a free spirit. And I'm really enjoying this so-called "iced cream."

  • THIS is a real test of how old you are. If you score 20 your future is short

    Jump

  • The choices also tend to center around 2005, with only a handful of technologies that were made definitely obsolete before 1995 or after 2010.

  • TIL 95% of Americans don't get the minimum recommended amount of fiber

    Jump

  • I eat a legume at pretty much every meal. Not all of them are high fiber foods, like peanuts or peanut butter, but most have some. Peas have 7g per serving. Peanuts have 2g per serving. Green beans have 3g. The actual beans start running away with it, though, with something like 15g of fiber per serving.

    All those go a long way to hit 25g per day.

    Basically legumes are how I get affordable protein, too, so it's hitting multiple needs with a cheap and easy ingredient.

  • serious business

    Jump

  • Deleted

    Permanently Deleted

    Jump

  • I moved cities about 5 times between 18 and 30. Each time I had a pretty easy time making new friends in the place where I found myself, and learning a bit about myself and what I'm looking for in friendships, what I have to offer in a friendship, and the types of people I get along best with.

    By the time I sorta settled down in my 30's in one more new city, I had decades of building that actual skills of meeting new people, becoming good friends with the ones who got along with me, and then maintaining those friendships over time.

    Now, in my 40's, even with kids, I still make friendships at work, in the neighborhood, through my kids' schools and activities, etc. Making the leap of "let's hang out outside of the context where we met" grows easier when you've done it a million times before. And the act of scheduling friend interactions on your personal calendar becomes second nature over time, as well.

    All this is to say that it's a feedback loop, and you want to be in the virtuous cycle, not the vicious cycle. But if you are in the spiral, breaking out of it can pay dividends faster than you'd expect.

  • Deleted

    Permanently Deleted

    Jump

  • This is several of the plotlines running through Superbad.

  • Are you a local market or supermarket enthusiast?

    Jump

  • I buy stuff from all sorts of places. I'm pretty serious about food and cooking, and I run through a pretty wide variety of cultures and regional variation in making my food. So for me, this is how I buy:

    Fresh produce in season: street markets

    Fresh produce out of season (greenhouse grown or shipped in from another latitude): Whole Foods

    Mainstream American prepackaged foods: nearest big box corporate supermarket.

    Day to day meat, dairy, and seafood (chicken, beef, pork, shrimp): Whole Foods

    Specialty meat (aged stuff, unusual cuts): local specialty butcher, ethnic grocery stores

    Specialty seafood (live seafood, less common items): specialty seafood shop

    Fancy cheeses: cheese store in my neighborhood, occasionally Whole Foods

    Various ethnic specialities (Kim chi, tortillas, paneer, certain types of Chinese/Korean/Vietnamese vegetables, Mexican/Indian spices) that are perishable: ethnic grocery stores

    Unusual or imported prepackaged or shelf stable foods/spices: ethnic grocery stores, Amazon, other online stores depending on the item.

  • Brotherly Love

    Jump

  • Maybe the real toast was the strokes we had along the way.

  • Deleted

    Permanently Deleted

    Jump

  • The current ratio is probably 10 to 1

    In terms of compliments you give, what's the ratio? Be part of the solution.

    I compliment my friends all the time. It's an easy way to support the people you care about.

  • Oh yeah then explain Tenet

    Jump

  • I had the luxury of watching it twice in a week (was visiting family for Christmas that year, not a ton to do around the house but watch movies), and I thought that it was a really satisfying film to watch over two viewings. It's definitely an interesting artistic choice to make a movie that benefits from a second viewing, and I can see why that turns people away, but I really enjoyed it.

  • Removed

    I'm also in AA, so I take things "one day at a time" in two ways

    Jump

  • I'm pretty sure his father gets arrested and he has to keep the family together by taking over their real estate development business.

  • Alright you fucking degenerates. It's time to get your edumacation on about corn smut.

    Jump

  • I thought we were posting corn to return to actual shitposts, this one is too informative and interesting.

  • Removed

    Let's stick with just the one observer from now on, then

    Jump

  • obversion

    obsevation

    I was hoping that by observing your comment these would collapse into the spelling "observation."

  • Huh

    Jump

  • What does "malicious" mean here? Structural racism often doesn't have ill intent from any individual people, and nevertheless still affects people's daily lives.

  • Deleted

    Permanently Deleted

    Jump

  • We think in terms of tokens, too, but we have the ability to look under the hood at some of how our knowledge is constructed.

    For the typical literate English speaker, we seamlessly pronounce certain letter combinations as different from the component parts (like ch, sh, ph, or looking ahead to see if the syllable ends in an E to decide how to pronounce the vowel in the middle). Then, entire words or phrases have a single meaning that doesn't get broken apart. Similarly, people who are fluent in multiple languages, including languages that use the same script (e.g., latin letters), can look at the whole string of text to quickly figure out which language they're reading, and consult that part of their knowledge base.

    And usually our brains process things completely separately from how we read or write text. Even the question of asking how many r's are in "raspberry" requires us to go and count, because it isn't inherent in the knowledge we have at the tip of tongue. Someone can memorize a speech but not know how many times the word "the" appears in it, even if their knowledge contains all the information necessary to answer the question.

    Even if we are actively thinking in the context of how words are constructed, like doing crosswords, these things tend to be more fun when mixed with other modes of thinking: Wordle's mix of both logic and spelling, a classic crossword's clever style of hints, etc.

    Manipulation of letters is simply one mode of thinking. We're really good at seamlessly switching between modes.

  • Latitudes

    Jump

  • On which scale? Because that kinda matters.

    The rate of sweat I produce, in terms of ml of sweat per minute.