ThirdConsul
@ThirdConsul@lemmy.zip
- Comment on Lemmy.jpeg 3 days ago:
I believe China tries to somehow argue its not imperialistic, its multipolar, which honestly is just a spit in the face.
(A very good critique of multipolarism from a far, far far left source can be found here: spectrejournal.com/against-multipolar-imperialism…)
- Comment on Who?¿ 4 days ago:
A carney mentalist who became a sex pope?
What did he lose?
- Comment on Anon teaches you about their culture 6 days ago:
Not only I don’t want them, I’m happy to designate Neatherlands (Holland specifically) to be world’s stockpile of the liquorice. Just keep it containted there :)
- Comment on Anon teaches you about their culture 6 days ago:
Yeah, I call bullshit or a case of not appreciating your own culture.
Dutch were the damn spice traders of the world. This can be still seen in many dishes, even damn cookies like hagel.
You have had proper meats, so all meat products were in your cuisine - rook and metworsts. Pancakes with bacon and shit. Tiger bread with spreads.
You eat the damn abomination of a spice liquorice like its good, and you’re per capita biggest liquorice consumers.
Regarding sweet desserts, you have had a shitton of different pies and buttercakes, as well as this weird cake sandwitch called tampons or smthing like that.
Stamppot is food for the poorest workers. Like literally Dutch version of, idk, mcdonalds or smiliar. Of course its going to be filling but not cuisine. If you eat it daily then damn, I’m sorry for you, grab some pears and red wine and make stoofperen.
- Comment on [deleted] 1 week ago:
It’s not an option in Search.
- Comment on 2 weeks ago:
My dude. At over 4% market share companies are incentivised to buy out competition and become monopolies because it’s more profitable.
No one would be able to scale to serve global demand in any way, shape, or form
Yes. Because any and all global companies so far are evil ant anti-consumer. Disagree? Name 3.
The problem isn’t market share, it’s enforced market share. Anti-competitive practices. Lobbying. Buying out competition
So yeah, I’m glad we agree, that any company at 4% market share must be stopped from growing, because otherwise all of that happens.
- Comment on 2 weeks ago:
Any business that has over 4% market rate should be forcibly split.
Steam is not FORCED to compete and innovate or go under, they do that at the whim of the owner. Who can change his mind. Or die, and the company will be inherited by whomever and sloppify.
Heck, anyone shilling that Steam is a good guy - ffs, you do not own the games you bought.
(Why 4%? There are some old studies that at 5% it brings more profit to get rid of the competition, below innovations are the way to get the money).
- Comment on hole 4 weeks ago:
Thats… Gummo?
- Comment on women 1 month ago:
male victims were provoking, i.e. asking for it.
What the heck is wrong with you?
- Comment on women 1 month ago:
But they do commit ~50% of spouse murders, so at least thet have that for them?
Oh, and the women are vastly underrepresented in the victim statistics.
Interestingly, some researchers when they control for provocation, do find that the difference is because of gender norms, and without them the violence rates equalize
psycnet.apa.org/doiLanding?doi=10.1037%2F0033-290…
Another fun fact, when it comes to incarceration rates women do tend to get more lenient sentences because they are women (and act pitiful on the trail) - however it is slowly changing as more and more judges slowly learn to ignore that bullcrap.
Sources and initial readings can be found in this wikipedia article: en.wikipedia.org/wiki/Sex_differences_in_crime
It is fun :)
- Comment on We're just scanning for the bear... 1 month ago:
is this happening just because women are more worried about getting attacked.
Uh… It’s complicated, but
en.wikipedia.org/wiki/Women's_fear_of_crime
Long story short, the less likely the crime, the more women are afraid of it happening to them.
(And yes, this sentence is very slightly cherry picking data to provoke people to read the wikipedia page).
- Comment on "Being vegan is unnatural" 1 month ago:
Can be caused my dude.
- Comment on "Being vegan is unnatural" 1 month ago:
People who have experienced more hardship
Doesn’t match the data. Study and raw data say nothing about the hardships.
- Comment on "Being vegan is unnatural" 1 month ago:
Reading comprehension my dude. I wrote A or B, study says A or B.
- Comment on "Being vegan is unnatural" 1 month ago:
This is a metastudy not an original study though?
(And this is a shitpost community)
- Comment on "Being vegan is unnatural" 1 month ago:
A sentence later it says
These authors posited that mental disorders may lead to the adoption of a meat-less diet. The authors stated that individuals with mental disorders may “choose a vegetarian diet as a form of safety or self-protective behavior”
And I wrote
or crazy people are more often on vegan diet, dealer’s choice
- Comment on "Being vegan is unnatural" 1 month ago:
Not only that, but also vegan died is literally making people crazy (or crazy people are more often on vegan diet, dealer’s choice).
Source: www.tandfonline.com/doi/…/10408398.2020.1741505#a…
The majority of studies, and especially the higher quality studies, showed that those who avoided meat consumption had significantly higher rates or risk of depression, anxiety, and/or self-harm behaviors. There was mixed evidence for temporal relations, but study designs and a lack of rigor precluded inferences of causal relations. Our study does not support meat avoidance as a strategy to benefit psychological health.
- Comment on My father the tween literary critic 1 month ago:
subseries wrote specifically for young adults
but that was pretty shocking and I’d be a bit wary letting my 12 year old read that.
While I do think that letting children read dark books (as long the “darkness” isn’t because the author’s edgy) is not only ok, but necessary for them to be able to handle darker emotions, I want to mention that 12 is teen, or pre-teen, but definitely not a young adult.
- Comment on My father the tween literary critic 1 month ago:
Its a weird take. Appropriate books? Da fuck? That is already covered by the 18+ sticker on them?
- Comment on 2 North American 4 you has been created 1 month ago:
spam musubi
That’s sushi with spam. I wouldn’t call that unique because how similar it is to any other sushi, its just an ingredient replacement. Now if the spam was specifically seasoned or prepared then yeah, it’d be a unique snack.
Frybread is basically hungarian lángos
And deep fried podpłomyk recipe is also very similar.
loco moco I can’t find anything similar, so I’d call it unique
cheese zombies, jojos, Seattle dog, huckleberry everything, etc.
Grilled cheese sandwich, potato wedges, hot dog with a different ingredient, huckleberry is an ingredient, not a dish.
Southwest USA and Mexican have a lot of overlap but are also just as distinct with “Tex-mex” being it’s own culinary thing. Puffy tacos, chili con queso, cornbread, cowboy caviar, nachos, etc.
Igredient replacement, literally not a dish but a dip, Native American, a bean salad, nachos are Mexican. Tex-mex I think is mostly one ingredient replacement. Literally you had a lot of beef and cheese and that’s how you made Mexican recipes.
Midwest, Alaskan, southern, east-coast, Puerto Rican
Midwest and Alaskan, as well as east-coast, those three sound most promising. Can you maybe tell a bit more about them,
Southern is likely to be European cuisine with one ingredient replacement, Puerto Rico is famously territory of the USA, but not a state :-)
pasta is any less “Italian” despite it just being Chinese noodles with a few changed ingredients.
Yeah, pasta is not an unique Italian dish. It was invented by so many cultures independently. Bolognese sauce on the other hand is, as I can’t find any other similar dish that was invented independently from it. Do you see the distinction I’m looking for?
- Comment on 2 North American 4 you has been created 1 month ago:
Out of all the dishes you mentioned, only Gumbo is a uniquely USA dish.
Jambalaya is an African recipe with an ingredient change to match what was available.
Mudbugs are eaten everywhere where they are present, and I personally think that Polis Zupa Rakowa is the best usage of that ingredient. If were talking about the mudbug boil, every cousine I know of that has access to them have similar recipe.
Blackened redfish is uhhh… Hot pan with spices to pretend its grilled (ingenious, but not a unique dish foodrepublic.com/…/origin-why-redfish-banned/)
Crawfish etouffee - huh, I think its also like a prooer unique dish. The cooking method and igredients seem to be unique enough that its visibly distinct from any other similar dish.
Courtbullion on the other hand is too similar to French one that I would call it a variation of it, instead of an unique invention
(Does that make sense? I’m not trying to diminish other foods but to showcase how unique Gumbo and etouffe are)
- Comment on 2 North American 4 you has been created 1 month ago:
I’ve been thinking of it, and I can only name 3 dishes that were uniquely created in the USA (so no General Tsao Chicken) that were not and old recipe with a changed ingredient because it’s hard to get the originsl (so no Jambalaya):
Gumbo.
Pumkin pie.
Buffalo wings (but I’m not sure if this can be called a dish, as its so simple its more like a snack, and its fast food).
If someone can think of more, please advise - I’m extremely curious.
- Comment on 2 North American 4 you has been created 1 month ago:
I’ve got bad news then: 90% of everyone’s food fucking sucks.
I kinda wanna hug you because that sounds awful. At least in my bubble (Poland) it does not suck, although for example the quality of tomatoes is dropping like crazy for the past decade or so.
- Comment on 2 North American 4 you has been created 1 month ago:
That is an interesting point and I want to add three cents to it.
Sometimes diasporas preserve the original recipes better than the country of origin. An example of it are some Polish dishes that were preserved closer to the original than in Poland, because when Poland was under USSR occupation there were severe food shortages and some recipes had to evolve or were literally forgotten.
(IIRC that was just a few cakes and pastries, but hey, it still happened!)
- Comment on A succulent meal 2 months ago:
I double checked and industrial bread doesn’t mold because they add E282, E250 etc which are mold inhabitants :) And the lack of moistness is an expression of cheap ingredients, fast process and the end product being premade frozen almost breads that just have to be heated in the store.
The nonindustrial bread doesn’t spoil immediately because… Why would it? Put it in a warm environment with no air access and it will?
- Comment on A succulent meal 2 months ago:
No, on the contrary,
Well, if by “spoil” you mean “make inedible”, then moistness makes the bread edible longer (because it slowly evaporates from outside in, and while it does you can still eat the bread). It will be a little stale, sure, but properly stored a loaf of non-industrial bread becomes a dry brick 7-8 days after buying.
The industrial bread becomes dry like a desert within 2-3 days.
If by “spoil” you mean “get rotten” then yeah, improperly stored bread could get mold - I was unable to achieve that result at home though, and I literally just keep it in a cotton bag. At the same time industrial bread will get dry very very fast so the likeliness of mold when improperly stored is less.
- Comment on A succulent meal 2 months ago:
imagine a higher water content might make it spoil faster.
No, but if improperly stored in the store it could get mold, and it’s more expensive to make.
- Comment on A succulent meal 2 months ago:
Then it’s slightly better industrial bread (was it baguette?), but yeah. Leavens or emulsifiers or weird making process lead to it. Like they also used one of the water retaining emusifiers instead of proper starch content - those tend to keep moistness for up to 48h since baking and then it evaporates instantly.
Non industrial bread keeps water longer, but more importantly loses it more gradually and from the outside in (so that at least the “core” is still moist).
- Comment on A succulent meal 2 months ago:
How long does it keep the moistness? Is it still moist the next day? What about day after that?
- Comment on A succulent meal 2 months ago:
Crumb must be crumby, but “flesh” of the bread should be moist (do not confuse it with soft). Properly made bread shouldn’t be wet or chewy.
When making bread you add water to the dough. Starch will keep the water and when baking, the flesh should retain it spread evenly. Industrial bread often dehydrates/dries it, as that’s how it works with their emulsifiers or leavens - don’t ask me why though, it’s just my observation.
And you can be sure that dry bread is either old stale bread or fresh industrial breas.