The more I read about Code Vein on TVTropes, the more interested I am in giving it a try... That sounds a bit like a great start for a disappointment later, though.
Yes, supposedly that game, being described as an anime Dark Souls, has a bit of fanservice.
Lets hope it doesn't show next month as a Humble Choice... I'll be quite cross.
Today's batch of stew is slightly worse - there was less than half a cup of yoghurt (also, likely the upper half might have be the fattier one), and I forgot to add regular potatoes. Yesterday I made an experiment and added one sweet potato and two regular potatoes and it was a great combination (I suspect that regular potatoes might have released more starch into the stew). Today I put in meat, sweet potato, onions, and carrots, like yesterday, and then forgot about the classic potato.
I've never tried yoghurt in stew - will have to give that a go.
Today's batch of stew is slightly worse - there was less than half a cup of yoghurt (also, likely the upper half might have be the fattier one), and I forgot to add regular potatoes. Yesterday I made an experiment and added one sweet potato and two regular potatoes and it was a great combination (I suspect that regular potatoes might have released more starch into the stew). Today I put in meat, sweet potato, onions, and carrots, like yesterday, and then forgot about the classic potato.I've never tried yoghurt in stew - will have to give that a go.
Even in a curry? You can't make a good butter chicken without it.
Half of cup of cream is more standard, but I had no cream when I made it, so I used yoghurt. Today I bought cream and yoghurt so the next stew will have cream... Or maybe I'll try mixing?
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Today's batch of stew is slightly worse - there was less than half a cup of yoghurt (also, likely the upper half might have be the fattier one), and I forgot to add regular potatoes. Yesterday I made an experiment and added one sweet potato and two regular potatoes and it was a great combination (I suspect that regular potatoes might have released more starch into the stew). Today I put in meat, sweet potato, onions, and carrots, like yesterday, and then forgot about the classic potato.
Whenever I hear someone making stew, I always think of Eowyn from LOTR.
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Maybe I'm not cultured enough (heh) but until now I have NEVER ONCE heard of or even considered yogurt to be used as a cooked ingredient in anything, reading it makes me recoil just imagining heating it making me think it would just make it go bad and sour but ... I guess that's often a desired ingredient function for many foods so I guess it makes sense even if it did make my head spin.
I guess I shouldn't be TOO surprised as up until only a month ago I thought that when people were talking about eating and liking "cold pizza" they were talking about pizza that wasn't heated and simply left out on the counter/table at room temperature and thought "oh that's fine, totally normal" rather than, you know, actually COLD REFRIGERATED pizza which, when I learned about it, shocked me to my core and to this day makes me feel like retching, just the idea of actually COLD pizza, you might as well ask me to try eating frozen fish it just doesn't sit right with me.
Why are we putting an h in yogurt?
Maybe I'm not cultured enough (heh) but until now I have NEVER ONCE heard of or even considered yogurt to be used as a cooked ingredient in anything, reading it makes me recoil just imagining heating it making me think it would just make it go bad and sour but ... I guess that's often a desired ingredient function for many foods so I guess it makes sense even if it did make my head spin.
I guess I shouldn't be TOO surprised as up until only a month ago I thought that when people were talking about eating and liking "cold pizza" they were talking about pizza that wasn't heated and simply left out on the counter/table at room temperature and thought "oh that's fine, totally normal" rather than, you know, actually COLD REFRIGERATED pizza which, when I learned about it, shocked me to my core and to this day makes me feel like retching, just the idea of actually COLD pizza, you might as well ask me to try eating frozen fish it just doesn't sit right with me.
As someone that had to pass a food safety test every few years in order to chef in Wisconsin it makes me feel like retching knowing you don't refrigerate your leftover pizza.
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As someone that had to pass a food safety test every few years in order to chef in Wisconsin it makes me feel like retching knowing you don't refrigerate your leftover pizza.Maybe I'm not cultured enough (heh) but until now I have NEVER ONCE heard of or even considered yogurt to be used as a cooked ingredient in anything, reading it makes me recoil just imagining heating it making me think it would just make it go bad and sour but ... I guess that's often a desired ingredient function for many foods so I guess it makes sense even if it did make my head spin.
I guess I shouldn't be TOO surprised as up until only a month ago I thought that when people were talking about eating and liking "cold pizza" they were talking about pizza that wasn't heated and simply left out on the counter/table at room temperature and thought "oh that's fine, totally normal" rather than, you know, actually COLD REFRIGERATED pizza which, when I learned about it, shocked me to my core and to this day makes me feel like retching, just the idea of actually COLD pizza, you might as well ask me to try eating frozen fish it just doesn't sit right with me.
Unfrefrigerated pizza from a box on the dorm room floor is the breakfast of champions.
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I get where you're coming from for sure and had to pass the same ServSafe and other similar tests for work and maintain cleanliness professionally too, but at home; That's a big meh from me, I was talking purely from a perspective of taste and if it's appetizing I've NEVER been particularly prone to have any kind of food borne illness my whole life even when eating things that made several other people sick, not sure why, maybe my guts are just particularly hazardous to dangerous bacteria or my immune system just knows how to cope well but, yeah, I've had lots of floor bananas, overnight pizzas, couch cookies, day old beverages, and too long thawed meat in my life and it just doesn't phase me.
Also, I too don't get why folks are inserting the h either, maybe it has something to do with how we dumped the extra "u's" overboard on the mayflower and how the s migrated from maths to sport on the journey. Either that or it's some west coast language quirk I don't know about.
Yogurt with an h is the British spelling.
Unfrefrigerated pizza from a box on the dorm room floor is the breakfast of champions.As someone that had to pass a food safety test every few years in order to chef in Wisconsin it makes me feel like retching knowing you don't refrigerate your leftover pizza.Maybe I'm not cultured enough (heh) but until now I have NEVER ONCE heard of or even considered yogurt to be used as a cooked ingredient in anything, reading it makes me recoil just imagining heating it making me think it would just make it go bad and sour but ... I guess that's often a desired ingredient function for many foods so I guess it makes sense even if it did make my head spin.
I guess I shouldn't be TOO surprised as up until only a month ago I thought that when people were talking about eating and liking "cold pizza" they were talking about pizza that wasn't heated and simply left out on the counter/table at room temperature and thought "oh that's fine, totally normal" rather than, you know, actually COLD REFRIGERATED pizza which, when I learned about it, shocked me to my core and to this day makes me feel like retching, just the idea of actually COLD pizza, you might as well ask me to try eating frozen fish it just doesn't sit right with me.
Leftover pizza doesn't stay around long enough to spoil anyway.
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Maybe I'm not cultured enough (heh) but until now I have NEVER ONCE heard of or even considered yogurt to be used as a cooked ingredient in anything, reading it makes me recoil just imagining heating it making me think it would just make it go bad and sour but ... I guess that's often a desired ingredient function for many foods so I guess it makes sense even if it did make my head spin.
I guess I shouldn't be TOO surprised as up until only a month ago I thought that when people were talking about eating and liking "cold pizza" they were talking about pizza that wasn't heated and simply left out on the counter/table at room temperature and thought "oh that's fine, totally normal" rather than, you know, actually COLD REFRIGERATED pizza which, when I learned about it, shocked me to my core and to this day makes me feel like retching, just the idea of actually COLD pizza, you might as well ask me to try eating frozen fish it just doesn't sit right with me.
*Cavorts in mischievous fairy.* “Oooh, tell the mortal about chocolate zucchini cake! They won’t want it, so more for us!” :)
I need to faff around a bit with some raw stevia, so I also need to experiment with some bulking ingredients that aren’t too annoying to prepare in a (lazy) student’s bedsit.
Why are we putting an h in yogurt?
Since, as any witch or wizard will tell you, a healthy respect for words is important, you got me wondering. My first instinct was that it might be French (when I was a little girl, which I’m going to insist wasn’t all that long ago, I even encountered the form yaourt, which struck me as a bit odd, and which I think is getting rarer, as opposed to yog(h)ourt, which is probably still my go-to), but Etymonline is tediously terse and skips some steps, so I broke out my school’s subscription to the OED.
That informs me that the form without the h is actually original when the French adopted the word in the 15th c., but it might be a Dutch (or German, a bit later) thing from the early 18th c.
I’m not a linguist, but since, as it goes on to say, the Turkish it all goes back to had a voiced velar fricative, I think I would come down on the side that we should use the h-forms, because I’m a nerd. This despite the fact that there are other Turkish forms – and indeed, the modern standard – which elide the fricative, so maybe we should all be going with yaourt after all. :p
(And that’s why you never ask a mage. ;) )
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Yogurt with an h is the British spelling.
The extra H is to honour the House of Hanover, and was used as a ruse to expose Jacobite spies during the rebellions of the 1700s, since their loyalty to the Stuart kings would not allow them to include it.
I have used yoghurt in curries, but I haven't previously associate curries and stews in my mind, though thinking about it, they can be made similarly.
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How quickly they could expand?
Yogurt with an h is the British spelling.The extra H is to honour the House of Hanover, and was used as a ruse to expose Jacobite spies during the rebellions of the 1700s, since their loyalty to the Stuart kings would not allow them to include it.
I have used yoghurt in curries, but I haven't previously associate curries and stews in my mind, though thinking about it, they can be made similarly.
Whats poes law for etymology ?
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I was just reading the coverage on BBC news. Having lived with US politics for half a century, I find it difficult to feel optimistic, but for you, my friend, I will practice hope.
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It seems that voter turnout reached 72.9%...
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I am down to my last three parent conference reports.
I have done them without panic attacks, imposter syndrome, complaining or whining so far.
Yay! Go me. When I'm done, I am going to be very, very happy.
Even though fall break is over and I go back to work tomorrow.
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How quickly they could expand?
well, here's a question: if you have three strawmen working on a fourth, does that reduce the timescale needed to construct the new one?
by the way -- i'm *totally* stealing this, just like i did with the bone gremlins.
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Yes. The more strawmen there is in one place, the faster they will replicate.
Why does the facebook show me a webpage with a picture of anime cat girl in a very provocative pose...
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It amuses me how fundamentally people fail to predict the future.
(1) "We don't like email because too many people send pointless emails to massive distribution lists so it's too much trouble to sort through it all. Plus it's asynchronous so it's not useful if you need an immediate answer."
(2) Company sets up the Slack instant messaging system. Instantly every single group sets up its own Slack channel and insists that if you want to know what they're doing, you subscribe to their channel. We literally have over 500 corporate Slack channels, all with 500+ users.
(3) Because of the sheer inundation of messages you get from all the channels, nobody responds to direct Slack messages immediately any more; getting even a same-day response is rare.
So yeah, we switched to a new system and people immediately re-implemented the old system and rendered Slack just as "useless" as email. And at least email has excellent filtering capabilities and the expectation of asynchronous responses.
EDIT: It's a particularly sore/entertaining point for me because one of the core tenets of our implementation training is, "Don't recreate your old system on the new platform; your company just spent millions (if not tens of millions) of dollars on a new system. They wouldn't have done that if the old one was doing its job."
Why does the facebook show me a webpage with a picture of anime cat girl in a very provocative pose...
That's the new logo style for all corporations, as it attracts more click-throughs.
Maybe I'm not cultured enough (heh) but until now I have NEVER ONCE heard of or even considered yogurt to be used as a cooked ingredient in anything, reading it makes me recoil just imagining heating it making me think it would just make it go bad and sour but ... I guess that's often a desired ingredient function for many foods so I guess it makes sense even if it did make my head spin.
I guess I shouldn't be TOO surprised as up until only a month ago I thought that when people were talking about eating and liking "cold pizza" they were talking about pizza that wasn't heated and simply left out on the counter/table at room temperature and thought "oh that's fine, totally normal" rather than, you know, actually COLD REFRIGERATED pizza which, when I learned about it, shocked me to my core and to this day makes me feel like retching, just the idea of actually COLD pizza, you might as well ask me to try eating frozen fish it just doesn't sit right with me.
If youve had any warm cream based soups, stews, or even drinks, you've had a cooked yogurt of some type.p
Yogurt with an h is the British spelling.The extra H is to honour the House of Hanover, and was used as a ruse to expose Jacobite spies during the rebellions of the 1700s, since their loyalty to the Stuart kings would not allow them to include it.
...man that is dumb.
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Geez, Freehold, where'd you get that kind of cash?
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That's an X Wing, I would never deign to own one of those.
Get me my Y Wing.
...man that is dumb.Yogurt with an h is the British spelling.The extra H is to honour the House of Hanover, and was used as a ruse to expose Jacobite spies during the rebellions of the 1700s, since their loyalty to the Stuart kings would not allow them to include it.
Sorry.
I made that up.
...man that is dumb.Yogurt with an h is the British spelling.The extra H is to honour the House of Hanover, and was used as a ruse to expose Jacobite spies during the rebellions of the 1700s, since their loyalty to the Stuart kings would not allow them to include it.Sorry.
I made that up.
You mean it's not true?
You mean it's not true?...man that is dumb.Yogurt with an h is the British spelling.The extra H is to honour the House of Hanover, and was used as a ruse to expose Jacobite spies during the rebellions of the 1700s, since their loyalty to the Stuart kings would not allow them to include it.Sorry.
I made that up.
OMG, you are such a total doofus.
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You mean it's not true?...man that is dumb.Yogurt with an h is the British spelling.The extra H is to honour the House of Hanover, and was used as a ruse to expose Jacobite spies during the rebellions of the 1700s, since their loyalty to the Stuart kings would not allow them to include it.Sorry.
I made that up.
Around here it's rare and wonderful when the weather decides to match the season.
This morning there's an eerie "warm" (61°F) fog. It's unseasonably dark, sounds are muffled, and the world smells damp. All very Halloween-y.
(Which is especially nice because we're supposed to get a second inversion for the rest of the week that'll send our highs into the high 80s, but we'll see whether that happens -- fog's a great insulator.)
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OMG, you are such a total doofus.You mean it's not true?...man that is dumb.Yogurt with an h is the British spelling.The extra H is to honour the House of Hanover, and was used as a ruse to expose Jacobite spies during the rebellions of the 1700s, since their loyalty to the Stuart kings would not allow them to include it.Sorry.
I made that up.
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Geez, Freehold, where'd you get that kind of cash?It's my belief that Lisa and Vic bought it for their collection.
I don't know who Vic is, but if I came into serious cash, I'd rather spend it on this.
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Optimism is such a funny thing.
Two weeks ago I made a handshake deal with the body shop to finish restoring the Celica, I asked him how long it would take, and he responded, "About two weeks."
So, my plan was to call this afternoon and see how they're doing on hitting that estimate. Since I haven't heard anything I'm guessing it's going to flow into some time next week. The kids have already made plans for the rest of this week and weekend based on getting the car back today.
"Er, kids? Body shop? Handshake agreement? We should consider ourselves fortunate if we have it back by Friday night..."
Anyway, everyone's excited to see the restored car, so I'll post pictures if they do a decent job. And considering the work they did in the base repairs, I'm pretty sure it's going to look fantastic.
Yep. Optimism. It's contagious.
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OK, while I appreciate that apparently the USGS has implemented an earthquake warning alert, I think they've set the bar a skosh too low.
I just got my first-ever alert: "A major earthquake has occurred near you. Drop what you're doing and take cover."
I hadn't noticed anything, so I looked it up. A magnitude 4.1 quake hit about 50 miles (80 km) east of me 45 minutes ago.
Um...
(1) 4.1 isn't "major". It's, "Oh, that one was a bit stronger than usual." It might knock over some poorly-balanced stuff.
(2) At 50 miles away, I didn't feel it at all.
(3) At 45 minutes after the quake, the alert was 100% useless.
Try again, USGS.
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Try again, USGS.
Well if anyone has an excuse for being bad with computers its the department of rocks.
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Well if anyone has an excuse for being bad with computers its the department of rocks.
Try again, USGS.
Hard to argue, but I just saw a local news article on how the USGS's "ShakeAlert" system sent out its first "successful" warning.
Maybe it's my California roots, but I don't consider sending me an alert to "take shelter under [my] desk" for a 4.1 quake to be "successful". Can we at least crank it up to 5.0? At that point things might start falling off my shelves.
EDIT:
The earthquake subsided by the time I was passing through the front door, and the friend admitted that the house wasn't bolted to the foundation so I'd been in serious danger of riding a house down the hill. Thanks, buddy!
And at that point we could see the fires all the way across the bay in San Francisco, and we knew we'd been in a very serious quake.
I think I mentioned that this was also in the early days of CNN, and my brother, in graduate school in North Carolina at the time, heard the legendary report, "Both bridges are in the water! Early estimates are 60,000 dead!"
He was a bit worried about us, to say the least.