I wanna see something like this for other accents. The gimmick in this sentence doesn’t work at all in my accent because they all use different vowels (apart from earned and urn). What’s the Australian equivalent to this? RP? Scottish? I reckon the Kiwi version would be pretty funny.
Car keys/khakis actually works for most English (as in the region of the UK, not as in the language), Australian, South African, and Kiwi accents, I think. It doesn’t sound like carrie though.
This is why i love that movie, there’s no evil person but one who doesn’t want the restaurant to run by someone who can’t even cook nor run a business, and he doesn’t want the restaurant to shut down by health inspection. The crew quitting over it signified the seriousness of this issue. Linguini almost ruined the restaurant if not for Remy.
Nah. Confit byaldi is ludicrously haute-cuisine, needs three-star levels of manual prep work. The tag line is “Not everyone can be a great cook – but a great cook can come from anywhere”. And so can a good recipe or idea, that wasn’t ever new in French cuisine it’s been riffing off peasant recipes for ages, Escoffier did plenty of that.
Good food isn’t special in the sense that everyone so inclined, with enough obsession, can learn to combine aroma, to cook things to point, all that stuff, which is how excellent home cooks are made. What sets haute cuisine apart is the time and labour invested in every dish for increasingly diminishing returns.
Because of the health inspector, yes. The restaurant critic, now disgraced for having talked up an “unsanitary” restaurant, is eating at the new place, happy as a clam.
The social status and renown that comes with haute cuisine indeed is unimportant, it’s the food that’s important.
Social status and exclusivity plays into it in practice, for sure, in a right-out fetishistic sense: Like there’s chefs who have onions chopped so fine, using a special technique (not the usual chef technique you see) that they melt in the sauce, very labour-intensive. Now, having the onions melt into the sauce is a nice and valid thing, however, why in the everloving fuck aren’t you using a blender. Even if there’s a difference, which all my experience tells me there isn’t, it’s going to have such a minimal return on investment it’s utterly pointless but as an exercise in exclusivity.
Also I like my potato mash chunky but that’s another topic.
For that case we need to separate the two protagonists, Linguini and Remy. For the ending, i guess it’s fair to say Linguini ruined the restaurant as he invited rats into his restaurant and to cook, but if we look at Remy as a separated entity, then the restaurant closed down due to Remy’s and his family. The instance where Linguini almost ruined the restaurant is when a critic were served the same pot of soup he ruined, Remy saved the soup, thus saved the restaurant reputation.
I didn’t mean to suggest that. Simply that he was a business man doing business in a capitalist society. If you lose the talent of your main chef, what do you do? You ride his name and legacy for as long as you can.
It’s safe enough, in the Finnish army we occasionally get the tent heater red hot, and as long as nothing flammable touches it or is too close, it’s fine. It will radiate heat quite well when that hot, but won’t be anywhere close to dangerous if you know what you’re doing. In the tent we of course have some water nearby to extinguish the possible flames but still.
You basically need to have it glowing red if you’re to keep the tent warm in -15 °C or lower. - 30°C needs something closely resembling the picture posted.
Well, the example was with a tent which is a single layer of cotton between you and the environment, and by no means resembles anything even remotely insulated. That’s why it needs a relatively powerful heater to stay comfortably warm. In normal use you have quite a lot of control over the temperature of the heater, mainly with the size and amount of firewood -> effective surface area of the fire.
For static buildings the situation is different, with enough insulation you can get by with almost no heating. Zero-energy building is a thing in Finland as well, and although it has its challenges, it’s still possible to keep your home warm with only your body heat in e.g. -40. The main difficulty you’ll encounter there is getting rid of the moisture in air, since being that energy-efficient will require having your home almost fully enclosed. You’ll also need to be careful to properly limit the moisture getting out from the house, as the dew point will be inside the insulation and any moisture getting out will condense inside, eventually leading to mold.
I haven’t actually reached the end game in Frostpunk 1, but at a glance it would require some efficiency improvements and better insulation – and given enough insulation and heating anything is possible. If your people are sleeping under the sky hugging the generator, I’d assume you won’t get past the end game. A real-world example that somewhat resembles the Frostpunk world would be people living in Yakutsk, Russia, where they have more of a brute-force approach to the -60 °C temperatures – just burn enough gas to keep your log cabin warm. Surviving outside at those temperatures without protective equipment would be difficult though, especially since most materials won’t stay flexible at -120 °C or -140 °C. You’d find it pretty difficult to move around.
Edit: But also, a mandatory “don’t quote me on this”, as building is my hobby, not my job. I’ve some knowledge, and some experience, but by no means am I a professional.
You make it red hot because you don’t want to crawl constantly back into the tent. And you never, ever want the fire to go out, because of all the shit you’d get for it. Mansikka for life
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