abraxas
@abraxas@sh.itjust.works
- Comment on Anon learns to love the bath bomb 11 months ago:
The vast majority of people using the word Retard
I have had too many mentally challenged folk in my life, and they are offended by it. It’s something to keep in mind.
the fucked sense of priorities… believing Russia/China have done nothing wrong
Oh yeah, they’re idiots. Thank god they’re not smart enough to make their dystopian wet-dream happen.
- Comment on Anon learns to love the bath bomb 11 months ago:
A lot of us are really hoping Lemmy doesn’t turn into tankie-voat to the extent a lot of lemmy instances are staying away from tankie instances. Being uncool with some shit (like making fun of mentally handicapped people) is part of that.
- Comment on The four houses dads belong to. 11 months ago:
My tool experience is limited, but with Makita you seem to be describing the same anachronism principle you find in espresso machines.
Arguably the best espresso machines in a class are reminescent of the same model you found 40+ years ago. If you’re looking for the B+ range, everything worth buying has a big metal E61 grouphead with manual levers. In the S-class range, you tend to have more manual levers as often as bells or whistles. My new machine that cost more than I deserve (wife bought it) is basically an oldschool machine with nothing modern in it but a PID controller. Legend has it, it will be passed down in my family for generations to come (exaggeration, but not much).
- Comment on This person's rejection reason 11 months ago:
Welcome to the United States. Federally speaking at least, there are very few protections for hiring/firing. You can be fired for your hair color, unless the hiring manager is as much of an idiot as he is an asshole and says “black people don’t have blonde hair” (happened in a Hooters case I remember reading). The company policy reads “right hair color for your skin tone”, and is actually normally enforceable in the US because it’s implying no “unnaturally dyed hair”. They hypothetically can turn away an Asian redhead with no legal ramifications so long as she dyed her hair that way.
So yeah, they can 100% not hire you because you’re a Scorpio. More realistically, you’d probably see someone who doesn’t hire Aries, Virgo, or Aquarius because the New York Post had an article claiming those three signs are more likely to get fired.
- Comment on This person's rejection reason 11 months ago:
I interviewed a guy whose dev career involved a (pretty good) front-end for a grow operation. I believe the ownership at that company may have opted against hiring because of that. I’ll admit, I wasn’t wowed by his skills enough to go to bat for him.
- Comment on This person's rejection reason 11 months ago:
Age discrimination in the US at least is driven by “40 or over”. I think any lawyer would be able to argue that “which day of the year you’re born” is not indicitive of a protected class. Because we’re fucked in the US and you can still formally be passed up on a job for being under 39 years old as long as you it’s not because “you’re almost 40, and we’re not allowed to get rid of you when you turn 40”
- Comment on True Story 1 year ago:
I dunno. If we’re talking crazy-long-lashes, that’s definitely the desire to be distinctive (something I highly respect). If we’re just talking merely “classic lash extensions”, then good question.
I’m sure some aspect of longer lashes is traditional and inscribed. It’s not like any style trends are truly original these days. “Look at me, I’m edgy. I got a tattoo. Only had to get in line behind all the other edgy people who got tattoos”.
I think stepping further, there’s an aspect of systemic sexism that our first knee-jerk reaction to a woman’s style decision is “men want, or wanted, them to look that way”, but a men’s style decision is more “to be yourself”. I mean, if I’m being myself tossing on a pair of jeans with a polo, she can be herself getting an eyelash extension.
- Comment on True Story 1 year ago:
I think girls who get long eyelashes do it because they like how they look.
And thank god if they do because I would hate a woman who only cares about what other people think of her looks.
- Comment on Blueberry milkshakes 1 year ago:
(reading post history)
Ah. I understand now. Enjoy the block.
- Comment on Blueberry milkshakes 1 year ago:
Not quite sure how this answer is relevant. Childfree, or just too young to have kids yourself? The question stands for your mother, a sibling, a niece/nephew, a girlfriend, or whatever makes no stop and consider for a second that you just said you’re okay with random, innocent people suffering and dying.
- Comment on Blueberry milkshakes 1 year ago:
Would you tell that to your spouse when the dead human was your kid?
- Comment on Blueberry milkshakes 1 year ago:
Is the Red Cross a torture organization? Torture might not mean what you think it means.
But this is only about the life and death of patients. Nothing important or anything.
- Comment on Blueberry milkshakes 1 year ago:
Last I read synthetic LAL was nowhere near scaleable. Bleeding Crabs is very expensive.
- Comment on Blueberry milkshakes 1 year ago:
Do you consider giving blood to be torture?
Is the Red Cross a torture organization?
And don’t bring up “consent”. Horseshoe Crabs are incapable of consenting or not-consenting to anything because they don’t have an advanced enough brain.
- Comment on Blueberry milkshakes 1 year ago:
First off, this isn’t testing. We know exactly what we need Horseshoe Crab blood for, and it’s incredibly important.
Second, it’s probably not torture. The worst-case-scenario level of discomfort from bleeding them is fairly low, like a human giving blood. And that (incorrectly) presupposes them having as advanced pain-sensing as humans. The actual death rate is the bigger issue, but we are talking about saving lives and the medical community is trying really hard to change the status quo on this. Covered below.
Third, what you’re seeing in that picture saves thousands of lives per year. How much human suffering, how many human deaths, are you willing to accept to achieve those goals? What if one of those humans that has to suffer or die was your kid? There’s no plant-based alternative to this process at this time.
Let me clarify this. Using horseshoe crabs for this purpose is VERY EXPENSIVE. It’s only done because we don’t have an alternative yet, and the process is necessary for modern medicine. There is plenty of research going into either making this process less expensive (which probably involves a lower death rate for crabs) or finding an entirely different process to achieve the same goals. But none has been found (well, except that they used to use rabbits for this. I don’t know the details)
I can understand the desire to spare… um…shellfish some…uh… pain I guess. But NOT at the expense of human life and suffering. That’s just silly.
- Comment on life 1 year ago:
Total rimjobsteve memory, there.
- Comment on Demand to reverse Brexit hits ‘highest ever level’ 1 year ago:
As an American, I’d happily adopt the Euro and join the Schengen zone.
Apparently, that’s not an option for us, though ;)
- Comment on incredible 1 year ago:
Note, my “go back in time” kit includes my phone with a waterproof case AND a solar charger…
And what do you know, so focused on the charger I forgot to download anything. Moooom, can we go back to the 21st century? I gotta peeeeeee.
- Comment on So wholsum 🙏🙏🙏 1 year ago:
Madeira is much more dry than Port wine. The soil of the island and the salty breeze are enough to change the nature of the wine at the grape level; plus, it’s a fortified wine. Good Madeira should end on a slightly bitter, somewhat acidic note.
I’ve heard of dry Madeiera, but I’ve never tried it. Acidic, yes. Local Madeiras are very sweet around here. The most popular brand of Madeira in my area is effectively reduced grape juice mixed with Brandy. Sickeningly, coyingly sweet. My area perhaps the largest Portuguese Festival in the world (Feast of the Blessed Sacrament) is drink-sponsored by Justino’s Madeira, and it’s like drinking alcoholic maple syrup. It’s freaking delicious, for all of 2 oz pour and then it gets hard to finish :) The local Madeira’s have raisin or prune notes.
Now Port. We’ve got Sandalman and Pacheca. That can get fairly heavy, in either sweet or dry direction. I haven’t had a bone dry port, but I’m told they exist. I always have a bottle of Port in the house. Not so much Madeira. Special occasions only (not the price, it’s cheap. The extreme sweetness).
You can cook with these wines, especially if you want to flex a bit and add a few dimensions to the end result but plain wine os more than enough
I like the one-two punch of Sherry and Brandy much of the time. However, my wife and her family always uses a good Vinho Verde for her dishes. Cacoila is one of the local staples, and it’s basically pork left to soak in wine forever with a few secret ingredients (usually at least some some paprika)
One especially traditional rabbit stew involves drowning the meat in red wine, over night, with garlic, onions and bay leaves, seasoned with some salt and pepper, and the next day cook it very slowly in a clay pot in the hoven
OMG… I had that once at one of the local places (Captain’s place, since I’ve already doxed myself regarding the Festa). It was incredible. Rabbit isn’t common here, so it was a special. I’ve never seen it since :(
And cheese usually is not part of the main dish, unless you’re serving francesinha or some preparation of hoven baked cod, where you may grate some island cheese on top for salt and the bitterness of it.
francesinha looks incredible. I’ve never seen it around here. I’m guessing it’s a mainland dish? We have Sao Jorge cheese around here, but we only eat it straight. Also, nobody around here puts cheese with Cod, but baccalhau is often made with milk, so it’s not a huge stretch to me.
- Comment on So wholsum 🙏🙏🙏 1 year ago:
Just be careful. Proper carbonara (all egg, no cream) with home-made egg pasta gets INCREDIBLY rich. It’s definitely one of those “small plate” things at that point unless you want to brick-belly.
Which, sometimes, is alright. But the other times, I’ll use flour pasta, which is definitely not as big a jump up from dry as fresh egg pasta, but it’s still worth the extra steps.
- Comment on So wholsum 🙏🙏🙏 1 year ago:
I’m not sure if I’m allergic to Prawns or not, though. Ditto with crab. I have one of those “don’t mess with it”-tier allergies with Lobster, so I avoid everything that has the same lobster deliciousness.
But yeah. I tend to focus on the Scallop more (no sauce) because a good scallop has a very delicate flavor. My favorite way to eat it is a little butter and some cracker crumb crust. I mean, I LOVE a good authentic carbonara enough that I learned to make my own pasta and cook it. But I don’t think I could bring myself to put scallops in it. Maybe scallops for lunch and carbonara for dinner!
- Comment on So wholsum 🙏🙏🙏 1 year ago:
Minus the Parsley, I’d swear I have had similar.
Well that, and we never cook with Port around here, it’s always dry wine or Madeira. Madeira is a much sweeter Port, which totally changes the flavor. I’ll show this particular recipe to my wife and get her take.
I wonder, is this a mainland recipe maybe? Everyone around here is Azorean, which can slightly tweak the common ingredients. I watched a Bifana video last summer where the guy used CHEESE and it made everyone I know swear at him. You don’t use Cheese in anything portuguese around here except Cheese Rolls.
- Comment on So wholsum 🙏🙏🙏 1 year ago:
Nailed it! My brother-in-law is a Scalloper. I thought scallops were gross until my now-wife cooked em for me. Like savory Marshmallow Filet Mignon of the Sea.
Now if only I wasn’t allergic to clam and lobster. Nothing like living in the lobster and chowder capital of the world with an allergy.
- Comment on So wholsum 🙏🙏🙏 1 year ago:
I live in a largely portuguese area, but there are definitely “cousin” dishes to Coq au Vin, chicken and chourico (or linguica) stews with a dash of saffron or paprika, some good portuguese wine. Deliciuos.
- Comment on So wholsum 🙏🙏🙏 1 year ago:
It’s weird. I normally avoid chain on anything local-friendly. We have tons of chicken farms around (though, they mostly make eggs. A good friend of ours has meat chickens) Just something about Popeyes.
Also, fingers crossed for you gettin it. I’ll trade you all the great Indian food you have there in the UK, though!
- Comment on So wholsum 🙏🙏🙏 1 year ago:
Don’t worry, he’s heard it before because he goes out of his way looking for it :)
- Comment on So wholsum 🙏🙏🙏 1 year ago:
Their spicy chicken is to die for, and like 90% less greasy than KFC. And I haven’t done the math, but I think they’re cheaper, too
- Comment on So wholsum 🙏🙏🙏 1 year ago:
Well, damn. I got to you too late. Or vice versa.
My wife brought home popeyes since my last comment to you. It’s better than KFC 🐔 😁
- Comment on So wholsum 🙏🙏🙏 1 year ago:
Well yeah. I think scary is subjective on that sense. I have a big dog who used to be fear aggressive toward me and he didn’t scare me (even though I knew he could kill me if he tried). It’s about how comfortable we are in a situation, I suppose. My wife got attacked by coyotes once, so she’s more cautious around them than any of our neighbors.
- Comment on So wholsum 🙏🙏🙏 1 year ago:
I’d just stop now. I just realized who you’re commenting with, and the guy just had a long-ass pissy argument. When I slowed down to show him evidence, he kept changing topics and then ragequit when it didn’t work.
Feel free to check my comment history (or his) for proof of this.