TheOakTree

@TheOakTree@lemm.ee

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TheOakTree,

I mean, it’s an example of cars fucking over bikes. Relevant enough imo

TheOakTree,

Hrrrngh Colonel, I’m trying cook some food but it’s dummy umami and the aroma from my meal keeps alerting the guards

TheOakTree,

Congrats, now u can afford a house!

Wait, no…

TheOakTree,

Dehydrated onion goes a long way too. Frozen dumplings too, if you can find them cheap.

TheOakTree, (edited )

Shin Black is a treat for me, but I’m usually rocking Jin Spicy.

Lately I’ve been having Paldo Spicy Kokomen ramen, it’s clean tasting and lovely with some green onion and egg.

EDIT: Honorable mentions

  • Nongshim Mupama (spicy hearty veg)
  • Nongshim Neoguri (spicy seafood udon style)
  • Samyang Nagasaki ramen (spicy seafood, white)
TheOakTree, (edited )

I would go crazy just to have the fatigue masking mask.

1 hour… fully rested??? Assuming one gets 8 hours of sleep a night (though, who is really getting 8 a night on lemmy?), you’ve just converted your ratio of sleep-to-awake from 1:2 to 1:23.

Extreme change imo, plus gives you the benefit of having time to take care of your hygiene anyway.

TheOakTree,

The brain is the processing unit of the body, mostly commonly known as the electric meatball.

TheOakTree,

I’ve been using detergent “sheets” which are easy to cut up and portion depending on load size. No plastics either!

TheOakTree,

Sorry for the late response. The dumplings go in first, as they will drop the temperature of the water enough to make it boil less consistently. Leave those in for a minute or two.

Next, the noodles and powder. Every other ingredient should go in with respect to the noodle entry time. If you want soft onions and mushrooms, they go in with the noodles. If you want more crunch/snap to the onions or more bite on the mushrooms, put them in a minute late.

I usually use the base of green onion for the broth and use the green portion as a garnish. If you want to copy this, the base goes in with the noodles, chopped in 3/4in (~2cm) lengths. Slice the greens into thin rings or julienne them, and add the greens at the end, after plating.

This always makes instant ramen feel less like a snack and more like a meal to me.

TheOakTree, (edited )

I made a reply to another comment in this thread; you might enjoy that one.

You can do so many things with instant ramen to make it better. Of the top of my head, kimchi, tuna, leftover steak, beansprouts, tofu, ricecake, chili powder, a hint of soy sauce, dehydrated onion flakes, garlic powder.

These are all things that will either impart extra flavor into the broth or soak up the flavor of the broth and become extra tasty. Enjoy!

TheOakTree,

Want to make your ramen slap?

Add a bit of slivered onion and green onion, some enoki or seafood mushrooms, and two or three frozen dumplings.

Never disappoints.

TheOakTree, (edited )

Dude really said he’s going smokeless… to reveal that he did a collab with a fire pit brand.

That’s a lot of carbs.

TheOakTree,

I did this a few times… with a gameboy/DS

TheOakTree, (edited )

IIRC the change in temperature inhibits the production of chlorophyll (green), which means we see the other pigments which are yellow, orange, red. I remember the yellow/orange are carotenoids but can’t remember red.

TheOakTree,

To be fair, there are renditions of rainbow road with little garden fence style railing…

But the road in the movie does not seem to be that road either so…

TheOakTree,

I think a good way to introduce people to the loss format is to show them the original vs the two-stick version, and then show the derivatives. It’s golden and still makes me laugh!

TheOakTree,

Bobert, eventually known as Boberto, really didn’t really appreciate that the names stuck

TheOakTree,

Bessebel

TheOakTree,

Billiam Boberto is a glorious name, I don’t see why anyone would object to that.

TheOakTree,

I feel like 0-100F encompasses most living temperatures in the USA. It’s also a cleaner scale (in terms of human-comfortable temperatures) than 32 to 37.779 in that regard. 0F is the temperature where humans need to make sure they aren’t wet and make sure their drinking water isn’t left outside. 100F is the temperature where we need to be worrying about heat stroke and accelerated dehydration.

So, making this human-intuitive scale of temperatures a 0-100 range makes it easier to understand for a layperson.

TheOakTree, (edited )

Lmao I’m so dumb, I was very tired and wrote this in a state of “brain please wake up” limbo.

Point still stands, just 0 to 100 and -17.777 to -37.778

TheOakTree,

Don’t feel guilty. It is the normalization of expected behavior at a workplace that forces you to behave in a way that you do not want to.

It is their fault for fostering a space where people are not allowed to present as unhappy, tired, stressed out, or otherwise below neutral, even if said state doesn’t impact the quality of your work or communication.

We build relationships all around us where we are willing to understand that just because someone is not-happy does not mean that they don’t want to speak to you in good faith. We also typically understand that not everybody who seems gleeful has good intentions.

TheOakTree, (edited )

Not a trekkie, do they ever land in atmosphere on these ships? You would want aerodynamics for that to reduce drag and thus heat, but I’m not familiar enough to know.

I guess they probably have good thermal protections with their future tech, though.

TheOakTree,

I was thinking more about atmospheric entry and exit than flying around in the atmosphere itself… but a bubble would be weird because fast-moving spheres would create pretty unstable drag and induce spin, iirc.

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