You… found that at a thrift store?!

what an amazing find! (Seriously. that’s a lovely handmaid quilt. whoever gave that up…) The cat is also lovely,

Not to mention altitude and pressure.

Didn’t that happen because of the Mars Climate Observer crashing? Caused by a us team using pounds-force-seconds where nasa expected newton-seconds (sending it hurtling towards mars at a too-low dip into the atmosphere)

It would be hilarious for him to have private meetings with the health care CEOs. Maybe roll out some plastic sheeting just to get the point across.

Or at least do it in a very sarcastic Canadian accent.

You really think the trans-hate is only going to affect people who are trans?

Any man or woman who aren’t sufficiently cookie-cutter cisgendered are going to be affected. Including people who simply work in fields that are typically gendered and not their gender. Women who are doctors or scientists, men who are nurses or stay-at-home.

People who just don’t look masculine or feminine enough. Women who don’t dress like couch cushions to let Vance creep out on them.

Pretty much anyone who doesn’t present themselves as they want are going to be “trans”.

And that’s ignoring creepy ass men checking a child’s genitals.

And of course, trans people are worth protecting, same as any other person.

Considering that most cookie recipes are usually at 170c or 350 f to 204c or 400 f, surely you can figure that out from context?

Especially since certain chemical reactions only begin to happen at the low side of that. For example the Maillard reaction enhances the flavor of sugars and such; or double acting baking powder (as well as greatly accelerating the reaction of single acting powder, soda or cream of tartar.)

Low temp ovens would just dry out that cookie or biscuit into dog treats.

We tried McCarthy’s way.

It’s fucked us over. So yeah. the headline might as wel be “Over half of YoUnG MuRiCaNs are too stupid to realize they’re being fucked over by fascists!”

If you pickle that red onion, everything turns red. for example:

But that’s not the reason… from chowhound

Red onions got their name because, at the time of their discovery, purple didn’t exist as a color descriptor. Over time, a more complex language for colors evolved, and hues like yellow, green, and, yes, purple, entered our vocabulary. As with many quirks of language, names don’t always evolve with our understanding of the world. (For example, the pineapple was named by a British explorer bereft of any understanding of the fruit.)

It may seem strange to think that specific names for colors are a matter of invention. After all, red and purple being two distinct colors seems like a simple fact today. However, it is important to note that language plays a big role in creating these variations. Pink, in particular, was not used as a color descriptor in English until the 17th century. And before the word orange was invented, orange items were often called red or geoluhread in English-speaking countries, which translates to yellow-red.

also uncomfortable as fuck.

I’m just surprised they didn’t slap some LEDs in the eyes…

what’s that rule/law? if the headline asks a question, the answer is ‘No’?

Boop da snoop-doggo!

(Although I hope the storm passes soon)

They’re so incompetent, you can’t even rely on them to crash a speeder in a dangerous way.

Pretty sure this guy with a lighter is a greater threat. Burn all his buddies in a warehouse fire.

I’d say Jedi and clone troopers, but like. Yeah. More b1s were killed by other b1 incompetence.

I’m raccoons are cool, but, like…

you’ve commented 38 minutes ago and your comment is now out of date. It’s now the 42068h… 42069th… nice… 42070th. not nice… 42071st…

130 f. roughly 55 c.

when his normal diet is a hamberder, fries and diet coke? any fiber is too much fiber.

make sure you cook your food to the safe temps. The good news is it’s technically time and temp. you don’t have to overcook your chicken to be safe about it. For example, you can cook your steak to 130 in a sousvide and hold it there long enough for the center to be at 130 for 121 minutes and achieve a log 7 reduction, while still serving a perfectly medium rare. (just let it rest down and sear it off on high heat for a perfect crust and perfect medium rare.)

160 is high enough that if you reach it for any amount of time you’ve achieved the same log-7 reduction, though. I’ve found taking chicken breasts to 145 and letting them rest to 155 (and back down) is both safe and also the best texture (I’m not a fan of very-rare chicken. technically you could do some pink if you held it at a lower temp, but, eh… it’s still juicy and tender this way.)

(pdf warning, but you can find more detailed info here there’s other sources for the information- this is from usda guidance to restaurants.)

It really kinda annoys me that people get this fact so wrong.

RFKjr doesn’t have brain worms- they died of starvation.