As a musician the Monome Norns raspberry pi shield and lines community has been inspiring me a lot lately. It’s a FOSS “sound computer” that can take on hundreds of uses.
EDIT: Let’s cool it with the downvotes, dudes. We’re not out to cut funding to your black hole detection chamber or revoke the degrees of chiropractors just because a couple of us don’t believe in it, okay? Chill out, participate with the prompt and continue with having a nice day. I’m sure almost everybody has something...
IBS is also a more generic condition with Crohns and Colitis being related conditions with identifiable physiology and treatments. The “cause” isn’t known but it’s similar with genetically susceptible individuals having environmental, bacterial, immune factors. Immunomodulators being frontline treatments.
They can’t work immediately because the body isn’t producing enough serotonin to have an immediate effect, nor would you want that. Over time serotonin reuptake is slowed and eventually this has a cognitive effect. That doesn’t help everyone but that doesn’t make them ineffective.
I don’t believe scientific progress is analogous with human progress or can be used to “decode” morality, ie the science vs religion dichotomy I don’t believe in. I don’t think science or “reason” guides human societies for instance. This belief is a result of studying Hume and moral philosophy. I think science tells us what is but not what ought to be, and that gap is irreconcilable through science alone, yet it can inform our sense of right and wrong. I disagree with objective morality as well, so the popularization of this science=objective morality idea that Sam Harris has attempted I disagree with entirely. I’m much more aligned with Patricia Churchland’s ideas here, and her popularization she outlines in her book “Braintrust.” I don’t think, as some do, that measuring brain activity decodes human morality, because I don’t believe such a thing exists. I don’t believe human society is controlled and determined by rational actors, I have a more Darwinian and Maxian view on that. When people profess things like “politics should be scientific” I likely agree with their sentiment but I think “science” is not the reason why, and more of a distraction/lazy way to assert being morally right about something, which science can’t actually do because it requires an appeal to human notions of morality, which science cannot determine as it has no measure of which values we ought to hold.
Have a prednisone horror story as well, couldn’t taper off without severe withdrawal and it led to me needing emergency surgery after an ulcer rupture, which led to my resections and eventual clinical remission. Did they actually test you for antibodies against infliximab or is that just a general safety precaution they’re following? I was off it for a couple months because of coverage issues but they had no problem starting me on it again and following normal infusion protocols. I think I’ve been on it for 15 years now. My GI specialist was one of the first in the area to start with the “top-down” approach for treatment around when I had my surgeries. Etrolizumab looked promising but the Phase III failed to deliver unfortunately, was hoping for that one if I had issues with infliximab.
Crohns as well and infliximab the immunomodulator has basically had me in clinical remission after surgeries. For me it doesn’t seem to be psychologically related or even diet, given that I don’t just eat hot spicy foods constantly, but I eat all the “bad” foods and tolerate fiber etc. The microbiome thing seems to make sense in my case, I’ve had one significant flare in the last decade and it definitely had that feeling of a runaway feedback loop of inflammation. Infliximab basically binds to those inflammatory proteins and cuts that loop.
My broth/stock hack is to just get a bulk canister of dehydrated stock powder marketed to restaurants, you can find perfectly acceptable quality-wise for any use at home and its consistent. I do save things for making soups but come on… you’re not gonna get a quantity that’s worth all the effort if you’re just going through the food you’d eat at home. These ingredients how they’re used today were basically invented through restaurant processes where you have large quantities of ingredients and importantly, meat scraps like trimmings bones and carcasses coming through daily on a predictable schedule.
You can get really good powdered stocks too, if they were shitty that would be another story but if you find a restaurant supplier with specialty foods in bulk they likely have a good stock option. I got a pail of dehydrated mushrooms from the same supplier here in Canada and they have the fancy spices and all that too, different saffron varieties even.
Was gonna throw Dominique Ansel’s crepe process up, it’s what I use now. Grew up making crepes this way with my Mennonite grandma (minus the pan caramel), but the way he mixes the dough is a lot smarter to not have any lumps.
I’d rather make Kenji’s crispy potatoes instead now. You add baking soda and boil potatoes for 10 mins, it get the outside super mushy, you toss in a bowl with oil and they get covered in this potato paste, then oven high heat until cwispy.
I grew up making crepes, or whatever the Mennonite equivalent is, and it’s one of the easiest things in the world to me. I have a ziplock full of crepes in my freezer right now.
These are great, done them about 10 times now, realized I didn’t hate making cinnamon buns I just hated the recipes. I dunno what it is with the standard “just like grandma’s” cinnamon bun recipes but it seems like an excuse for making it overly complicated.
This is like a lot of pastry that uses laminated dough, having them fresh out of the oven as intended is completely different than supermarket. I dunno what process you were using but there’s some easier ones and I find they all freeze incredibly well. Once I froze a few full muffin trays of kouign amann to bring somewhere and popped them in an oven, turned out perfect.
Yup I can’t find anything in the stores that compares and I don’t mind making them. Really only do this in the summer when there’s some garden ingredients though, with a ground meat or bean sauce for protein.
A lot of French cuisine. Not talking about laminated dough here which I’ve done many times. More so the complete modern French meal involving multiple reductions and real demiglace and all the techniques that seem to require a full restaurant process. It’s the one style of food I will go to a restaurant and happily pay for once in a while, I understand why it’s expensive to make and respect the skill it takes.
The other style I food I do this with is the very opposite, shitty fast food I can’t make at home.
The date puree for the filling I make extra and use it as a spread, so good. It’s still a process but it’s not a lot of work at once and cleans easy. The creator of this recipe is really good at teaching the indicators and not just measurements which is why I love this one in particular.
I don’t have enough meat scraps and carcasses coming through to make proper demi-glace or stock in the quantity I use so I prefer a dehydrated powder used in restaurant service for home use. My scraps usually end up in a single soup recipe.
And yeah I love making French stews and all that, and I make components of French meals, but I’m talking like a full contemporary French menu from appetizer to dessert. To me that’s a very simple menu, some basic ingredients of exceptional quality, each prepared in a way that makes them taste as good as they can using techniques it takes a lot of experience to get good at, with some experimental or playful element that isn’t too pretentious, then plated and presented in a creative way. That type of meal I will gladly pay for because it’s almost the fact someone else has imagined it and made it real that makes it worth it, like I wanna see what kind of tricks they’re doing that I wouldn’t have thought to do. Not only that but everything has to come together perfectly for it to work, and even if I know I can technically do it all, can I do it all at once by myself as a home cook? That’s why I respect the restaurant process for this style of food.
Store bought laminated dough is perfectly fine and freezes well. I don’t mind making it because I find it’s just a few minutes every so often, but I was lucky enough to learn the technique such that I don’t have to think about it. Use case for making your own is you can use a specific flour or butter and fresh baked pastry is the best.
I just don’t get enough scraps for how much I cook with stock. I’ll have a couple ziplocks of bones and veg and roast them, then boil, deglaze the roasting pans into the pot, boil, boil, reduce, reduce… great now I can make… a few servings of soup, a cup of concentrate for sauces.
Lemmings in school, what are they teaching about drug addiction, fentanyl, and opiods?
With the current problems. And meth?
What's your favorite instrument that really gets through to you?
Mine’s a bit of a strange one…...
What is Something Scientific that you just don't believe in at all?
EDIT: Let’s cool it with the downvotes, dudes. We’re not out to cut funding to your black hole detection chamber or revoke the degrees of chiropractors just because a couple of us don’t believe in it, okay? Chill out, participate with the prompt and continue with having a nice day. I’m sure almost everybody has something...
What's a food you love, that isn't worth making from scratch?
For me, crepes ain’t worth the stress to make fresh. Just buy a little pack from store and focus on filling is my go to.