cwagner

@cwagner@beehaw.org

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cwagner,

I do not visit worldnews. This description fits to both /r/europe and /r/de.

And regarding lemmy, maybe on other instances, but I’m only on beehaw.

cwagner, (edited )

It’s crazy. On reddit, it’s 90%

Let’s ignore how many people israel has killed, they need to kill more, and let’s also go ahead an label everyone who says “too much” a hamas supporter

Then you go here and it’s again 90%

Let’s not even call hamas terrorist, more like freedom-fighters with some friendly rape and friendly fire thrown in.

cwagner,

Now the question is, has anyone here actually had wasabi?

But here’s the rub: That tangy paste served up at nearly all sushi bars — even the ones in Japan — is almost certainly an impostor. Far more common than the real thing is a convincing fraud, usually made of ordinary white horseradish, dyed green.

Japan doesn’t even produce enough to fulfill their own demand, I’m almost certain all Wasabi I’ve ever had was fake.

cwagner,

As was mentioned, these were very high shorts, implying a far higher confidence than mere rumors.

cwagner,

Here’s to hoping the new Wagenknecht party (essentially hexbear, the party) is going to take some of those votes away.

cwagner,

Huh, weird. I have no issues accessing it, but apparently bypass bots like 1ft.io are also blocked. It’s a big Israeli newspaper.

cwagner,

That just gives me endless captchas :D

cwagner, (edited )

This is a bit confusing, how do they know there are over 1500 Israelis who signed? Nothing is stopping me from signing the pledge, the site even encourages me to. But I’m not an Israeli.

cwagner, (edited )

PDF of the actual publication

Other publications including case studies for specific countries, gender equality reports and more.

cwagner,

Fair enough.

cwagner,

The potential fines are nothing to scoff at, and reported plans are expensive, so there’s a good chance they’ll try and be compliant.

cwagner,

I recently got a carbon steel pan. While I have a metal spatula, I prefer using wooden utensils, they do double duty with my ceramic pan.

I have been phasing out almost all the plastic I have at home :)

cwagner,

I’d like to offer a counter point to mise en place. If you are experienced enough, you probably know when the recipe has downtime, and what ingredients are needed when. I prepare what I need until the next time when the cooking becomes passive.

Cleaning as I go would be great, but our two person household electricity usage is already at 4 person household levels, and hot water is electric… so I do that after eating all at once.

cwagner,

Interesting, never heard of rue. Translated it to German and never heard of Weinraute either :D I’ll have a look at the store the next time. And I’ll also give sumac a try.

Caraway is very commonly used in Germany, but my South African wife does not like it, so I very rarely use it.

I must say I’m a bit lazy with herbs, and I just buy “italian herb mix”.

For other spices, I always have chili (we love hot), pepper, salt, tumeric, all-spice, one hot curry madras mix, and nutmeg.

Depending on the recipe, I also have a lot of different dried chilies, and usually some standard fresh ones (jalapeños and habaneros)

One thing I’d like to recommend you: toasted ground coriander seeds. Toast them carefully over low heat until they release oil, grind in a spice grinder or mortar and pestle. Use for most meat dishes, but also goes into some salads. Widely used in South Africa, especially in their traditional Boerewors, which is why I stock it.

cwagner, (edited )

Great ideas with stock. Alas, I don’t have enough leftovers for it as I tend to use everything (and for meat, I’m weird and don’t like bones or anything, so it’s always ground or filet. Only sometimes when beef shanks are on sale I eat leftovers and cook them for my wife, but that doesn’t leave many bones)

edits:

And finishing a dish with some sesame oil can add a really good flavor

Toasted sesame oil. I use it on pretty much anything somewhat Asian :D

cwagner,

My own tips for simple chemicals:

  1. Add MSG. Another meaning of MSG besides Monosodium glutamate is “Makes Stuff Good”, because besides normal salt and fat, it’s another great flavor enhancer for anything savory. And no, it almost certainly doesn’t give you headaches, that was racist bullshit and has long since been disproven.
  2. Baking soda and the Maillard reaction are friends. You know how they tell you, you can’t caramelize onions in 5 minutes? With baking soda, you can. Add a knife’s tip and bam. Just be careful, it also makes them burn far more easily. This also works with meat, where the meat keeps water better and browns more beautifully. One of my favorite uses is for roasting cauliflower, which gets a deeper brown and tastes so much better in cauli mash.
  3. Sodium Citrate for cheese sauce. You want creamy cheese sauce? Like for Nachos? Add a teaspoon of sodium citrate to your cheese when melting, and it will all combine without any of the fat separating. It’s best for dips, but it can be used for something like mac & cheese in a pinch, but you’ll get better results there if you make a proper roux.
cwagner,

No, and unlike plastic it won’t even slowly kill you ;)

I’ve been using a wooden spoon for over a decade.

cwagner,

Sidenote in case any of the mods read this:

Kenyan businesses are dropping the world’s favorite mobile money service

Is the original headline, now what I’d have posted is “Kenyan businesses are dropping mobile money service M-Pesa”, possibly with “because of increased tax-enforcement”, the latter is probably too much editorializing, but the former makes it less clickbait-y and more informational. What kind of editing of original headlines is preferred?

cwagner,

That’s exactly the kind of thing I imagined. In camo, with green and black face paint.

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