Indeed. The thing that threw me off there was that I’d imagine the increased water pressure in that room immediately flood the u-bend on the toilet, given that toilets flush when more water is added to the bowl.
Humboldt is great but even places like Sac can grow amazing weed
My neighbors growing up grew huge, amazing plants for a couple years, would give my parents a ton for help trimming n caring for em while they were at work or on vacation or shit like that
The only places I’ve been in CA I haven’t caught either a grow op or someone growing a personal or two were all in the mountains and in the winter
I even knew a guy who lived near death valley that grew some outdoors, but never got to try it
Now that it’s legal, it’s not really regional to in and around Humboldt County; there are weed farms in the central valley now. Also, meth is stronger and much more present outside the green strip.
I used to have a buddy that would rubber band on weight watchers.
He’d do it for a while, lose an astounding amount of weight, stop, gain every pound back.
I have no idea if he’s still doing this but it was like a 2 year cycle. Spend a few months thinking about going back on, decide it was worth the money, get on, do great for 6 months and then get tired of it, or get a craving for something, and that would be the end of it.
Honestly the system would work if it were manageable long term but from what I’ve seen there’s just no preparation for getting off of it. You’ve gotta get to a point where you can handle gaining a few pounds every now and again, and then lose it again and do maintenance until the next event where you’re going to have something bad. WW seems to expect you to stick to their meal plan permanently and that is frankly too fucking restrictive to last.
Sometimes I have even thrown it out with the tupperware because it’s gotten so bad that opening that container would probably poison everything in a 100m radius.
I would say there are limits to what one can easily achieve from their starting point in life, but your statement is so fatalistic that anyone who believes it might aswell stop trying and just give up on life.
Gravy is something I cannot nail down. I don’t think I’m patient enough.
So, I bought some breakfast sausage links. Cook a few as normal, then maybe break some ground out of the casing and brown. Then add water and flour to thicken/roux? Add pepper? This is my intuition, but I really have no idea what’s right/wrong.
I was taught to use milk rather than water, but that’s basically right. Butter doesn’t hurt either if you’re making it without cooking sausage first, but the sausage might have enough fat on its own.
Close. You don’t add liquid and flour. You brown the meat, and render out fat. It’s vital to have a couple tablespoons of liquid fat in the pan. If you don’t get enough from the sausage, augment with a bit of butter or oil. Heat around medium.
Then sprinkle in flour, about equal in volume to the liquid fat, and stir. You gently fry the flour in the oil to cook off the raw flour flavor. It’ll go from white to about sand color. If your proportions are right it will look a bit like wet sand, and will smell like roasted nuts a bit.
Now slowly stir in cold milk while whisking gently to mix and prevent lumps. Scrape the bottom to deglaze any browned on flecks of meat. You want to heat it to just bubbling not to scorch the milk. It’ll thicken up.
Then grind a bunch of pepper in to finish it off, and pour over biscuits, fried taters, or whatever.
All gravy works this way, pretty much. Gravy for turkey? Replace the milk with poultry stock. Gravy for steak? Beef stock it is.
I cheat when im making gumbo. i toast like 2 cups of flour in a dry pan over low heat till it’s dark tan, and then add a cup of bacon fat and fry for a few minutes, instant roux, and then start introducing the stock. this way i don;t stir a roux for an hour.
A roux is fat (or oil or butter) and flour, not water and flour. You can add water-based liquids (water, stock, wine, etc.) to thin it out later, but the starches need to be coated in the lipids first.
If you try to do it the other way around (adding flour and water first and then fat afterward) the flour clumps up and you just get greasy dough balls.
“american style gravy” is a straight up fast roux. you fry the flour in the grease, and then add cream to make white gravy or stock if your family is lactose intolerant, whisk the hell out of it, pour over baking soda bicuits or fry bread, but just before, you crumble the base meat/sausage/bacon, back into the roux.
Good quality ground breakfast sausage, flour, milk, fresh sage.
Get the sausage good and brown and then add enough flour to the sausage to soak up the fat. Let that flour sit in the heat for a few minutes, stirring every so often, get it a little browned. Slowly add milk while stirring and scraping the stuck on flour off the pan. Add milk to desired thickness. FYI the gravy will gradually thicken over ~5 mins so let it sit for a bit before serving to make sure you’re at the right consistency. When you add the milk, toss in a few hearty pinches of fresh sage. Enjoy!
I prefer jimmy dean sage sausage, but any breakfast sausage (ground, not links) should work. Water won’t work, you need to use milk. I also like to add butter to the pan before adding the milk.
I wonder if there would be a way to draw that up. A healthcare system paid for by the states that participate and distributed federally. Treatment only for those from states that participate. Thus still pitting the government against the pharmaceutical companies in terms of fair prices and pushes states to ideally make their own choices which would slowly move towards more and more states choosing to support their people. We would have to be dicks and deny medical attention to people coming from other states. I’m sure there are a million holes to work out, but no one should have any reason to argue with it outside “I don’t want others to get help if I can’t.”
I would argue that we provide medical care for out of state people but all the facilities have posters providing the truth and sources of why it works well in this state. Maybe that way they’ll look a little deeper into why they have to travel to another state to get help.
lemmy.today
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