Semi_Hemi_Demigod
@Semi_Hemi_Demigod@lemmy.world
I’m just this guy, you know. Except on Lemmy.
- Comment on Can't stop won't stop 1 day ago:
Good point.
Gonna blaze up next to an oxygen tank now.
- Comment on Anon thinks about wheat 1 day ago:
Dry active yeast? Because I keep that in stock. What are the ratios?
- Comment on Anon thinks about wheat 1 day ago:
Interesting. Over-processing the rice starch holds the yeast farts and water vapor like the gluten structure in normal bread.
If I ever have the awareness to keep a sourdough starter alive I’ll try it.
- Comment on Can't stop won't stop 1 day ago:
Lighting the lighter in an enclosed space that probably has oxygen tanks is definitely not a good idea
- Comment on Anon thinks about wheat 1 day ago:
It depends on how we’re defining bread, and none of your examples are a leavened loaf. They’re just impossible to make without gluten which rice doesn’t have. (Hence why they add wheat to make banh mi.)
However, bulgur pilaf is a lot more like a rice pilaf than those breads are like wheat bread.
- Comment on If the shoe fits 1 day ago:
I wore checkerboard vans to my wedding
- Comment on Anon thinks about wheat 1 day ago:
I once made prison wine by accident by leaving a bottle of Coke under my bed for a couple weeks.
I didn’t drink it but it smelled really strong.
- Comment on Anon thinks about wheat 1 day ago:
“Bread” with rice flour, maybe.
My mom has celiac disease and while the options for gluten free bread have gotten a lot better since the 80s she still sneaks a slice of real sourdough because it’s not the same.
- Comment on Anon thinks about wheat 1 day ago:
Wheat is not that difficult to process.
- Comment on Yum 4 days ago:
I would eat that if I would gain the power to sell inferior copper
- Comment on Deeper babe 1 week ago:
My favorite UFO conspiracy theory is that the USAF deliberately spread this shit to distract from their top secret programs and drive a man insane.
Google Paul Bennewitz for details.
- Comment on Winner takes all 1 week ago:
Mentat-ass lookin motherfucker
- Comment on Makes sense 1 week ago:
Oh this was three jobs ago. And I’m definitely indispensable at my current startup
- Comment on Makes sense 1 week ago:
Yeah, startups pre-sale or IPO are the best. Got catered buffet lunch every day. Full size candy bars in the break room. A beer fridge and whiskey club on Fridays.
Then we got bought and all of that was gone and we had to pay for our own lunch.
- Comment on Thank you for the shitposts, y'all kept me sane. 2 weeks ago:
You’re welcome dumbass
- Comment on Yes I know it doesn't work like that 2 weeks ago:
SG-3? Some possible Silurian/Goa’uld crossover perhaps?
- Comment on Corn peoples, Onion peoples, I offer you... 2 weeks ago:
One-ion ring to rule them all
- Comment on Cuddle this winter with Biggy Barns 2 weeks ago:
How about some real Amish names like Hans Stoltsfucks or Big Dick Kreiser.
- Comment on It's just not something I could ever get behind 2 weeks ago:
It really depends on how bold the other flavors are. Shallots would disappear in, say, a vindaloo
- Comment on Increasing the surface area of a substance increases its reaction rate. Proof by garlic. 2 weeks ago:
Licking things to see how they taste is the essence of science.
- Comment on Increasing the surface area of a substance increases its reaction rate. Proof by garlic. 2 weeks ago:
Food science is probably my favorite science
- Comment on Increasing the surface area of a substance increases its reaction rate. Proof by garlic. 2 weeks ago:
Eat them raw and you can taste their screams
- Comment on Increasing the surface area of a substance increases its reaction rate. Proof by garlic. 2 weeks ago:
This is also partially due to more cells in the garlic being crushed and the intracellular compounds reacting with things on the outside.
- Comment on Microplastics go brrrrr! 3 weeks ago:
Coming out of the treesleaving the oceansbecoming multicellularexisting was a mistake - Comment on Clippy had the best suggestions 3 weeks ago:
Counter-offer: I half-ass it and use soft drugs
- Comment on Anyone in tech confirm? 3 weeks ago:
I have dreamed of this life since before I was in tech.
I was born in a passive-solar, earth-sheltered house that my dad designed and built himself. Instead of a stack of Playboys he had Mother Earth News in the back of the closet. My parents owned one of the first Priuseseses in the US.
For a wonderful few years I had this life. I raised pigs and chickens and managed my property. I got into the best shape of my life, physically and mentally, and just stepping out of my front door made me feel more alive than I’ve felt since I had to move back to the burbs. (I don’t think people realize how little oxygen they get in urban and suburban environments.)
Though I am stuck in the suburbs for now I am determined to get back to that. I would rather wake up to a hungry pig tearing apart its enclosure than to another fucking meeting.
- Comment on Anyone in tech confirm? 3 weeks ago:
I have a business plan ready for raising heirloom breeds of pigs and expensive ingredients and selling them to fancy restaurants. If I can get the right connections I can make it a profitable business. Damn near broke even on four hogs last time, even with setup costs.
- Comment on Anyone in tech confirm? 3 weeks ago:
The longer I work in tech the less I’m impressed by new tech. I don’t want the latest and greatest phone. I don’t need a crazy gaming PC. I don’t need or want a bunch of smart devices. I want a few useful things that I can manage myself, and the freedom to wake up to no alarm except the livestock.
- Comment on Anyone in tech confirm? 3 weeks ago:
Same and I graduated high school in the year 2000.
Still working on that.
- Comment on Anyone in tech confirm? 3 weeks ago:
I’ve lived in the countryside with a bunch of tech in my basement and it was still better than living in the suburbs