Sagifurius

@Sagifurius@lemm.ee

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Sagifurius,

Turn down the bass turn up the treble

Sagifurius, (edited )

That’s not the question. Either the scales balance, and the third is heavier or lighter, or the scales don’t balance and you get both answers, but the question is purposely framed this way

Sagifurius,

The question is to figure out who is different, not how they are different. That takes one more step, half the time.

Sagifurius,

That’s easy enough to answer, but he really should work on his grammar. In that case you just do 3 groups of three, weigh two of them. If they’re even, the third group is different. Weigh 2 membres of the third group, they’ll either be even or one heavier. Weight the last member against the heavier one from step 2 to see if they’re even or not for your answer.

Sagifurius,

That three dude

Sagifurius, (edited )

Well I meant to write 3 groups of four. Same general thought just adjust the logic somewhat

Sagifurius,

Oh look, wildly left wing people deriding centrists as far right. Weird.

Sagifurius,

Nice try. Go be facetious somewhere else.

Sagifurius,

Sometimes people make it really plain they’ve never travelled.

Sagifurius,

My understanding was both Mark Knophler and Axl Rose were doing the same thing, writing a song from a dumbass bigots perspective, it’s just that people hate Axl and automatically ascribe the worst motives (despite a literal black man playing guitar on that GNR track).

Sagifurius,

My main reasoning was the lyrics claim to hate racists too. I thought the whole thing was a joke of sorts.

Sagifurius,

It’s penicillin. Eating it not much but it does hold benefits aside from tasting good and calories

Sagifurius,

That’s not what cheese is, generally. Blue cheese is that though. Cheese is converted into a solid form in the kitchen the first day, then aged.

Sagifurius, (edited )

Traditionally is done by heating, separating and the introduction of rennet, which is an enzyme from calf guts that converts milk into a solid form that a herbivore can digest. This relates to why cows milk kills human infants and kittens but they can survive on goats. Cheese basically dates from ancient times when everyone was lactose intolerant but some farmer noticed how calves digest milk.

Sagifurius,

? there’s no lactose left in old cheeses.

Sagifurius,

i mean, if people don’t know it’s satire, it’s because it’s not satirical, it’s just something people actually say.

Sagifurius,

Don’t worry, bud, ive got your right wing right here, despite not being right wing, an american, a frequent voter, or anything…I just apparently am to people so delusional they think a canadian style rational socialist is a fascist.

Sagifurius, (edited )

Well, no, I don’t vote ndp because I’m anti union and anti gun control. I’m perhaps center right and want the national health care fixed, not privatized.

Sagifurius,

they’re basically onion rings cooled and sealed in a airtight container, www.amazon.com/…/B000KOQDJI

Sagifurius,

no, i do that too, but grandpa is where i picked the habit up from. it’s crunchy tasty homemade sauerkraut though, not that store-bought shit.

Sagifurius,

it’s not. you’ve met bad cooks.

Sagifurius,

yeah but have you ever had UK spec canned beans? those things are really good. Ive been annoyed half my life those exact beans are produced in Canada and exported under contract to the UK, the store beans we get here are shit, and there’s actually a black market gets UK spec canned beans back to canada, where they were fucking made.

Sagifurius, (edited )

“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.

Sagifurius,

I thought it was the oils needed to be coated/joined by the starches, basically the flour allows oil to mix with water.

Sagifurius,

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.

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