Thanks! I was actually looking at info on Dutch process vs natural again today and came to the same conclusion. I was just going to tell OP and saw you told me the same yesterday :)
@GardenGeek@europe.pub, the recipe is probably designed for Dutch process coca powder. Natural is acidic (low Ph), so it generally gets paired with baking soda (high Ph) to produce leavening. Dutch process ph neutral, so it gets paired with baking powder which leaven’s on its own.
Measured by weight! I love you!
‘Natural’, not Dutch Process coca powder, right?
Dang, that is really crisp! It jumps off the page. How big is the page? 3x4?
wtf. I can view a post on funhole but can’t view the community. I don’t get it.
Ah, thanks. If I go to my browser it works there — probably because I’m not logged in. I’m guessing Lemmy.sdf.org isn’t federated with .world (haven’t checked yet)
I realize that’s not as serious a charge as the predatory microloans themselves, but it does give me some measure of personal satisfaction to read about their self-inflicted wounds.
I dont think klarna’s part in micro lending is any less despicable than that of the microlenders. They are working together to sell predatory products for a profit. To me, a person selling customers to loan sharks is just as morally guilty as the loan sharks themselves.
Edit: Kimmy the Catdog and a whiteboard drawing by my daughter of Splort the stuffed animal
In an honest world, yes. But this looks like a situation where the sponsors have the power and can use it to fuck over the streamers.
Sponsors probably knew the bots were there and were factoring that into their cost already, but now they can take advantage and pay less. Sponsors will probably argue something like:
“we were lied to and overpaid. We will graciously pay you the same per viewer rate and not reduce the amount to recoup our excess payments for bots in the past.”
And in theory, the rational free market would keep this from happening because sponsors should be competing for content creators (and vice versa), but the sponsors are the ones with the money and structure to win. They will collude (directly or indirectly) in order to pay less. The less-organized content creators will lose.
Thanks! Now that you jogged my memory, I am familiar with that format… not that I have anything to add to the discussion. My curiosity is satiated, though.
Do you have an example of one of these you can link? I can’t picture seeing this, but maybe I just haven’t noticed.
This was no “happy accident;” G’ma knows her style is hot.
I don’t see anything in the article that states the attack started that morning. It says that i was “first noticed” early Friday morning:
According to remarks by St. Paul Mayor Melvin Carter, the attack was first noticed early in the morning of Friday, July 25.
I’m not arguing it’s China, just that I didn’t see anything indicating they know when the attack started
That is some quality cat content there. Love it! And I’m not even a cat person.
(Late to the party, I know…) I’ve done a fair amount of sous vide cooking (although it’s been a while since I’ve done beef). I’ve done tri tip and tenderloin a fair number of times but keep my cook times short - probably 2hrs or less most of the time. I’ve made fewer “roast beef” type roasts, but also don’t cook them much longer than needed to bring the roast to bath temp.
I haven’t experimented much with longer times for lean meat and when I have I think it’s always been pork. But, from my limited experience and my recollection from what I’ve read, you’re usually better off keeping the cook time shorter unless you’re primary goal is to tenderize the meat more. Extending the cook time cause the meat to release more moisture, even at low relatively low temps — it’s a lot slower than conventional cooking, but still noticeable. I think if you tried a much shorter cook at the same bath temp, you’d find the roast would seem less well done.
If you haven’t, I recommend reading through some of Kenji’s Food Lab articles where he uses sous vide on Serious Eats. He does a lot of testing, shows the results (including failures), and talks a lot about why the results happen.
What temp was the bath? Also, what kind of machine/setup are you using?
Ive learned a bit off a on about crypto, but never got “into it”. When I first started learning it looked like a really interesting concept with a lot of potential uses.
I can’t remember the details at this point, but when looking at bitcoin I remember seeing so many problems. There was the transaction price, speed, and complexity. There was the insanity of all the wasted energy to “mine” bitcoin. Most importantly, it didn’t make sense to me as a currency. Currency needs to be stable, easy to exchange, and easy to use to buy things. Bitcoin always seemed like a really cool prototype that needed a successor or major revisions.
Then the masses (and braindead hype bros and “visionary” corporate types) jumped on it and turned it into the shit show it is today. When people would get excited about it (“price is going up! Gotta buy now!”), it was clear they either didn’t really know what it was or were trying to hype it to get more money pumped into it. When friends or family brought it up, I’d point out that it didn’t really have any use except as speculation. I’d tell them they if they wanted to gamble, go for it, but they should realize that it doesn’t have intrinsic value (just like all the other currencies) and, as it stands, it’s a really shitty currency. Know that people aren’t buying it because it works well. People are buying it because the price is going up.
People have made a lot of money (or theoretical money if they’re still holding), but it still doesn’t seem like it actually gets used for anything but speculation. The $2+ trillion USD market cap for bitcoin makes my head spin. I’ve always thought that bitcoin was a dead end and would eventually be dethroned by something more viable, but here we still are.
I haven’t looked at cryptocurrencies in a while. Any notable progress in the last 5 or so years toward it being more than a money making gamble?
OP’s description of trying to pull the key out when it broke, makes me think the key may also be bound/frozen in the lock. I don’t think you’re supposed to use wet lubricants in a lock, but they may need to use a penetrating lubricant (like wd-40) along with the dental pick.
I don’t think I’ve used superscript or subscript on Lemmy. Kinda didn’t know they existed. And now I want an excuse to use them… So I’m just going to make this comment…
Edit: I’ve been on Lemmy for over two years. The “new user” icon makes me sad. RIP lemm.ee.
my imperfect understanding is as follows:
Leavening is produced by the chemical reaction of an acid mixing with a base. This reaction is strongest when the acid and base are balanced (or close to it); the more out of balance they are, the weaker the reaction.
Baking powder is a balanced acid and base, so it provides the best leavening when the rest of the recipe is ph neutral. If the rest of the recipe is acidic (or basic) it will weaken the reaction. It will still work, though; it just won’t rise as much as it would have if the recipe were in balance.
So… baking powder is a “safe bet”. It will still leaven if you use it with natural coca powder (acidic), but you would probably get more rise if you (A) used Dutch process instead, or (B) add the right amount of baking soda to neutralize the extra acidity.
GIANT CAVEAT: I like food science. I cook a lot… but I don’t bake a lot. So I’m mostly just reciting stuff I’ve learned. I probably don’t have this all precisely right. And I’m not sure significant the effect of extra acidity is; For all I know the effect on leavening is small enough that it doesn’t really matter.