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Joined 11 months ago
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Cake day: August 13th, 2023

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  • I have no direct knowledge about that, but if we take the analogy of the egg (shell, albumen and yolk sack) being the life-support system of the embryo during gestation, in humans the placenta would be a big part of that, and exactly whose body it is part of its not simple (from what I remember both mother and child contribute cells, and the ‘plan’ for building it comes from the father’s genes). So maybe for chickens it could be ambiguous whether the shell ‘belongs’ to the laying generation or the hatching one. Seems like mostly a human taxonomy distinction to make anyway, obviously it’s in between the two, but we like to draw the line somewhere.








  • I’ve never seen it myself, but my wife spent most of her childhood/teenage years in Shetland, and apparently up there, back then, Smirnoff ice was the drink of choice for hard working middle aged men. We’re talking about a bunch of islands where the main employment is offshore fishing and the oil & gas industry, and where they’re very proud of their Viking heritage. (Image search Jarl squad to see what I mean, those guys who are picked for the squad will grow their beards all year to look the part)



  • This is a miscommunication, you two are not really in disagreement as far as I can see. If someone {presents as an effeminate man} AND {they say they’re non-binary} => {they are non-binary}. However if someone {presents as an effeminate man} AND does NOT {say they’re non-binary}… Then it’s not sufficient.


  • Look into lacto fermentation (home made pickles like real sauerkraut).

    Basically make sure your jar is as clean as possible; chop up a little bit of cabbage, carrots, cauliflower, broccoli (any or all, this is just an easy beginner list, the possibilities are endless); jam it down in the jar leaving a good gap at the top, and packing it in to leave as little air as possible; top up with clean, salty water so the veggies are covered (not crazy loads of salt, but the water should taste like between blood and sea water) (can also use a weight to keep the veg submerged if necessary, like a clean glass with water in); cover, leave at room temp a few weeks; enjoy a delicious and healthy food that humans have maybe been doing since prehistory. I was going to say how it works, but ran out of time, look it up!


  • Sadbutdru@sopuli.xyztoHydro Homies@lemmy.mlChange my mind
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    6 months ago

    I feel like letting the water flow for a few seconds, and maybe rubbing round the spout of the tap with a wet finger, is good enough safety-wise. My main problem is almost all public was basins I see have mixer taps with no way make it 100% cold. I’m not keen on drinking water that’s been through the boiler/heating system as those things always look manky inside, it makes sense to me that more (or more dangerous) microbes might be present in the warmth, and it tastes bad anyway.


  • It’s not just you, it’s much safer to read disturbing content than watch it on TV, it has something to do with how your mind forms memories. I think while reading your mind will on some level make up pictures to go with it, but only has access to the libraries of what you can already imagine. So if you have nightmares about it later or whatever it can still be challenging, but it’s hard to get as traumatised as you can by seeing images on TV/film or irl. My source for this is something my wife read while we were researching ways to help our little girl, who gets freaked out by certain things on TV very easily. It seems to hold true for her at least.


  • Mate, you’re so right, can’t believe some of the takes on this! If I want to cook something a bit more involved, I nearly always make a big pot and freeze portions. People are complaining about texture, but it’s easy enough to: make a base out of your protein, sauce, spices and seasoning, and the sturdier veggies (eg Bolognese, chilli, curry, random sauce for pasta, their texture won’t suffer noticeably); freeze; then reheat and serve with a freshly cooked relevant carb (pasta, rice, couscous), and some kind of fresh green like salad or steamed broccoli. Or not! If you’re short on time just have your defrosted meal with toast and it’s still 80% as nutritious as a fresh home cooked meal This is coming from someone who worked in kitchens, including moderately fancy ones, for years, so I know how to do the opposite approach too. But now I have two kids, cooking something effortful without planning for leftovers feels like too much of a time-luxury.







  • I wouldn’t say I’m entrenched, I’m happy to learn new ways of doing things as and when appropriate.

    On the other hand, although I would like to migrate to Linux, it’s not one of my top priorities, and it sounds like the drawbacks in compatibility when submitting documents into university systems and working on group projects would outweigh the benefits for now, for me.

    But I look forward to working towards never learning what windows 11 is like!