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mfq3dp

askculinary_train

Weekly discussion: No stupid questions here! Hi everybody! Have a question but don't quite want to make a new thread for it? Not sure if it quite fits our standards? Ask it here. Remember though: rule one remains fully in effect: politeness is not optional! And remember too, food safety questions are subject to special rules: we can talk about best practices, but not 'is \[this thing\] safe to eat.

gspl2lp

gspubej

How do I keep my cutting board (acacia, end-grain) from absorbing garlic / onion smells? When I bought it (a couple months ago) I rubbed mineral oil on it once a day for a couple days and I try to be good about washing it off with soap and water not too long after using it. For whatever reason it still smells garlicky.

**Lentils - to soak on not to soak?** I live in prime lentil-growing territory and a friend of mine who owns a farm just gave me several pounds of lentils that he and his family grew themselves. They taste awesome! When I got them I was told that I did not need to soak them prior to use by the people who grew them, and they even gave me a little lentil cookbook that said the same thing. If it matters, the cookbook only has western-style dishes. However, my Indian cookbook, which has lentil recipes of course, say that I should soak my lentils before use. I was curious as to what would make a difference between western/European/American style cooking of lentils and Indian, or if it was an optional thing, or if lentils grown in the USA don't need soaking... or something else I haven't considered. Thoughts? Thanks!

ur67rj

changemyview_train

CMV: The majority of grass lawns should be clover instead Related: reddit.com/r/changemyview/comments/hmlwfe/cmv\_we\_should\_greatly\_reduced\_the\_amount\_of\_lawn # Clover 1. drought-tolerant green ground cover that uses less water 2. fixes nitrogen from the air for better soil and chokes out weeds 3. compared to grass, only needs to be cut every 2-3 months to keep it tidy (low or no mow) ideal for more northern US states (as we only have about four months of lawn maintenance) 4. even then only grows about 6" tall while tolerating foot traffic (quote) 5. quote from my city administrator: >We have no ordinance prohibiting the planting of a clover lawn. I’m unsure what height they grow to, just keep in mind we have a height limit of 1 foot for the lawn, and it must be free of noxious weeds (clover, obviously, is NOT a noxious weed). There are probably more benefits. It's also easy to convert a lawn. You just cut the current grass as low as your mower will allow, rake up that and the thatch, and then over-seed it. Last, water for about a week. For my 1/4 acre yard and front lawn, two-pounds of white dutch clover seed (nitro-coated and inoculated) cost just $20. > The average residential lawn in America is about a quarter of an acre (or 10,871 square feet) > >\- source If one really wants to toil away mowing their lawn every week, that's fine. Those avid lawn care folks can do that busy work. But the majority of lawns, that are not a high traffic, should be clover instead. Less gas for lawn mowers too. By lawn I mean residential and perhaps even businesses. Soccer fields should stick with grass because they are high traffic. For businesses, it makes sense from a sheer monetary sense: significantly less mowing.

i8vpad6

i8w5r0l

I don’t know much about clovers and a quick Google search wasn’t bringing up much, but… would a clover lawn be possible in northern communities? I live in Northern Ontario and our snow just melted a week and a half ago. We have snow from October to May, with the snow leaving and coming back multiple times at the beginning and end. Would clover be able to survive this winter and grow back promptly?

Clover sounds nice unless you are allergic to bees, have little ones or furbabies that bees would sting, but on the other hand, it would help the bees.

7gd18f

legaladvice_train

[MI/NC] Bartender took my (real) ID and passport and won't give them back! I'm a NC resident attending a MI 4 year college. I just turned 21 about a month ago, and I went to a dive bar/music venue to drink and watch a show. I look incredibly young in person, but my ID is up-to-date and so is my passport as well. The bartender confiscated my ID last night because it looked fake because: "it is out-of-state and your hair doesnt match." My hair is currently dark purple, but in my license picture it's black, it looks almost exactly the same in a dimly lit bar anyway! So I tell the bartender I have a passport and he is confiscating my real ID and he says he will believe me when I bring my passport. I retrieve my passport, which clearly shows my age, and this time I ask to speak to the manager. The manager REFUSES to give my ID back, saying he's going to call the police to confiscate it, AND THEN HE TAKES MY PASSPORT. No, I'm not kidding, I wish I was. He went on a rant about how I tried so hard to act "of age" and had all this fake proof and a fake life. By this point the venue is almost empty and the bouncers kick us out. I now have 0 forms of identification on me. What can I do here? I'm supposed to drive back home in 10 days for a wedding, and I'm worried that he did call the police, they told him it was real, and he threw them away or something. Please help!

dqi9ezl

dqipuqc

call 911 and report that your passport and id have been stolen if you do not get it back right away, contact the state department and let them know it has been stolen, and they will cancel it https://travel.state.gov/content/passports/en/passports/lost-stolen.html you can get a replacement temporary NC driver's licence online https://edmv.ncdot.gov/DuplicateDriverLicense

FWIW, I used to work criminal counterintelligence investigations for the military. If a passport were stolen, the Department of State would REALLY like to know about it.

y9hxh7

askbaking_train

Can someone please look over my sugar cookie recipe? My family said they were tasteless and weird :( I really wanted to make these next week for my co workers and friends but sadly my test run tonight didn’t impress my family. They said they were tasteless and weird. One of them even said salty but I can’t really taste it. These weren’t frosted at all yet. Can some take a quick peek at the recipe I used? I’ve used others and even box mixes and they always spread. I need really sharp edges for my decorating and this is the first recipe that has cornstarch so not sure if that’s the culprit? But the recipe has over 1k positive reviews. https://preppykitchen.com/sugar-cookies/

it5qt0j

it6lxqb

I actually use his recipe too and really like them!

My not-so-secret ingredient in sugar cookies is almond extract (in addition to vanilla)! It gives them a rich and buttery flavor and makes the cookie just a bit more complex. For this recipe, I would add 1/2 tsp or 1 tsp.

xvgzsx

askscience_train

Does the increased risk of lung cancer for smokers increase depending on the amount of cigarettes smoked or does even 1 cigarette per day/week give you the same risk ? Does the increased risk of lung cancer for smokers increase depending on the amount of cigarettes smoked or does even 1 cigarette per day/week give you the same risk ?

ir1q7vr

ir1yuma

Exposure time AND concentration matter, along with the genetics of the individual, the overall health/stress/immune status of the individual. Increases of dosage during time, or maintaining a dosage over longer stretches of time = increased probability. The question: is the addiction worth it to the user?

Follow up question, if someone smoked (not particularly heavily, maybe 5-10 a day at most, with occasional breaks of several months at a time) for like 15 years, and then quit completely, do the lungs recover? And if so how quickly? I quit about 2 years ago and would be interested to know how much lasting damage I have and how much can be recovered.

p6g60d

askbaking_train

An atypical question for this subreddit :) Fellow bakers: do you bake your own cakes for your birthday? Since I started making cakes I always make my own! I am curious how everyone else is: do you make your own cake?

h9duf5p

h9edg43

I am the baker and cook in our house, but my fiance and I have an agreement since the start of the relationship. For our birthday we can wish for a special cake and dinner which the other one prepares. As his experience level isn't on par with mine I do go for things which aren't too complex, and would stress him out too much. But I really enjoy it when he cooks and bakes for me.

My partner gets me an ice cream cake. I love them and I never make them so I’m never disappointed in how it turns out (he’s not much of a baker but he’s an excellent cook, so no sadness here!)

i7yicf

changemyview_train

CMV: Colleges in the U.S. only care about profits and protecting profit generators in the middle of a pandemic Okay so, as I'm sure other sports fans have noticed, the NCAA has suspended all fall championships outside of division 1 and the Big Ten has officially opted out of the 2020 fall sports season. Basically universities are recognizing that travel and the inevitable proximity to one another is unsafe and unpredictable. So, to protect athletes that make them millions, they are preventing competition. This is completely reasonable and is best practice for navigating the dangers to the health of student-athletes. However, they seem to take no issue with bringing in students from all across the country, and in some cases different countries, to live in highly close proximity on campus and go to massive lecture halls. Why? As some economists have noted, many universities without huge endowments may go bankrupt without tuition and room and board expenses being maintained by students. So, they value their profit generators (student-athletes) and want to protect them, but health and safety is out the window if that means losing out on room and board (which would occur if the fall semester was declared online only) and tuition (many students refuse to pay the same price for an online tuition and are opting to take gap years if this is the case). It's certainly a financially tough situation for many schools, but should maintaining revenue truly be the driving force behind holding classes in person when big univeristies are signaling that they fully understand how unsafe travelling and being in close contact with people is at this point in the U.S.? Further, by making this choice to have classes held in person, I believe the vast majority of universities have zero actual regard for the health and well-being of their students if it hurts their pockets. Change my view?

g15zjkj

g160mp2

All the best colleges are all non-profit organizations.

It's hard to really make any case about what a university "wants" or "cares about"; universities are made up of thousands of people, all with very different objectives and values. As others have pointed out, college sports, tuition, and room and board are all important revenue streams. The university has to maintain its buildings, even if nobody uses them, and it has to pay its professors, administrators, and staff even if they are teaching online classes. We could argue that universities shouldn't use college sports to pay for these things, but this is the situation as it stands. For better or worse, all those revenue streams (including a university's endowment) are necessary to keep the university running at a certain capacity. If businesses and ventures are boats, universities are like cruise liners--they can't turn on a dime. Even relatively minor decisions like adding a course or changing a degree requirement can take years of meetings, negotiations and paperwork; a fundamental decision like shifting the medium by which classes are taught would normally take decades. So the rapid and extreme measures taken by universities in this scenario are rather unprecedented, and there is significant pressure beyond financial (i.e. bureaucratic) for universities to maintain the status quo in the face of uncertainty. Those points aside, I find it very unlikely to think that universities are *only* interested in profit (or, more properly, revenue). Universities are really bad at generating revenue; state universities lean heavily on state governments for funding, and private liberal arts colleges all over the country are hemorrhaging cash and going under left and right. There are some exceptions: Purdue has garnered attention by refocusing itself as an efficient, job-focused university that turns out high-earning graduates and maintains a balanced budget. Other universities may be following suit. But even still, the primary interest of universities is promoting education and research. Many secondary interests, such athletics and social groups like fraternities, have tethered themselves to universities as a source of funding and stability. But if you want to actually turn a profit, working for a university is a really poor way of doing it.

oktisl

askbaking_train

What is with everyone reducing sugar in recipes by HUGE amounts? Is this a regional difference in preference? This is a serious question, I am not trying to shame anyone here. I live in the US, and apparently our desserts here are notorious for being very sweet, or even overly sweet. To me, it's "normal sweet", most of the time, but it seems that for most people from the UK or AU (where else?) are disgusted by this level of sweetness. So I am wondering why this is the case. Are desserts in these other countries not normally this sweet? When I think of dessert, it's something that *should* be very sweet, but also eaten in small amounts, and enjoyed in moderation. Certainly not something you eat every day. So I also wonder if desserts are typically eaten more often in these other countries? Is it an everyday thing? Do you eat larger portions? I'm really curious to hear from people that have experience with both US-based desserts, and UK-based desserts. I don't know anyone here in the US who has ever reduced sugar in recipes by huge amounts, or complained about something being overly sweet. I do realize this is also just personal preference for some people as well, but it mostly seems to be a regional thing to me, that is what I am really asking about it here.

h5bacpl

h5balbq

I’m from the U.K. and have visited the US and also bake regularly using British and American recipes. I definitely find American desserts too sweet and always reduce the sugar - it’s nothing to do with health reasons, just wanting to taste the flavour and not feel like my teeth hurt. Although we’re up there in terms of obesity compared to the rest of Europe, our portion sizes are definitely significantly smaller than American ones too. As others have said, I also find many American cooking recipes far too rich and fatty. It’s very overwhelming when you’re not used to it. Have visited many European countries and never have this experience with their cuisines.

Canadian, child of immigrants, have my Italian passport, grew up on Italian cooking. I’m a huge baker but I don’t particularly enjoy “sweet” as a dominant flavour in desserts. I’ll cut sugar when I can if it doesn’t affect the structure of the bake. I think one of the “issues” that people have with American desserts is that the sweetness is the main flavour and any complimentary favours don’t come close enough to balance it out. Like if I make a lemon-based dessert, I want the lemon to be more dominant than the sweetness. Or in a chocolate dessert, I want to taste the depth of the chocolate.

xnokl9

explainlikeimfive_train

Explain like I'm five years old: Why can’t people go to the casino playing roulette and bet on black, and if they lose, double what they lost and bet on black again until they win? If you bet $100, your odds of winning are around 50% and if you lose, bet $200, and so on and so forth until you win, and then cash out with a guaranteed profit. Assuming odds of black are 47.37% as per American roulette, your odds of not winning a single one after 6 tries are 0.02125 (I think) and decrease exponentially after each subsequent try.

ipuga43

ipuei11

How had no one said the answer yet? Have you people never been to a casino? The reason you can’t martingale is because tables have maximum and minimum bets. Lets say it’s a $5 minimum table. The maximum would be $500. So your martingale goes 5,10,20,40,80,160,320…. Then you can’t double it again. 7 in a row streaks are not as uncommon as you might think. Also in this case you’ve risked $645 to win $5. It’s really not a good play. Also the people mentioning gamblers fallacy are incorrect here. Each spin is independent but the chance of consecutive occurrences is to be treated as one outcome with a probability 1/2^n

If you lose $100, then $200, $400, $800, $1600, and then win on a $3200 bet, you've won $3200 minus $(1600+800+400+200+100) for a total of $100 win. So you have a 98% chance of winning $100, and a 2% chance of losing $6300. So the net effect is like the opposite of a lottery. You have a large chance of winning very little money, and a small chance of losing a large amount of money. If the roulette was 50/50, and you played 64 times, you'd win 63 and lose 1 (on average) which would leave you with $0. And that's before we factor in the casino's advantage.

ydiykh

askculinary_train

Restaurants and food in the 1500s to 1800s, how did they keep food fresh without refrigeration? I’m curious how food in the 1800s, like pasta, milk, pizza, pies, stew, meats and everything was transported and stayed fresh and how they store it in restaurants and eatery’s? Did a lot more ppl get food poisoning from spoiled food back then? It perplexed me because nowadays everyone is not allowed to leave food out longer than 2 hours according to fda. I’m sure food and restaurants back then left stuff unchilled for days Curious if anyone knows the history of it here, would love to get an insight on what it was like back then ….

itthvco

ittbi3e

Refrigeration actually goes as far back as 1,000 BCE. We have historical records from ancient China, Persia, Rome, and Greece, of using ice to cool foods and drinks. Other cultures with access to ice (near mountains with snow caps, or near the colder climates at the polar regions) figured this out too. In areas where the climate is normally hot, ice would be stored in specially designed structures, insulated to prevent outside heat from leeching into the space. One example of this is the Persian yakhchal. But depending on the food, they also used other preservation methods. **Drying/Smoking** Bacteria thrive in moist environments. So if you dry foods out, they'll stay safe to eat for longer. You could dry some foods with just air, by leaving them out in the wind on a sunny day. Some foods would be dried using a wood fire, and in the process of this they discovered smoking too. The wood smoke flavored the food, and it also kept insects away from the food as it dried. **Curing** If you can't air-dry food, you can pull the moisture out of it. Sugars and salts naturally leech water from the space around them. So if you place a cut of meat or something similar in salt, it'll cure. The food dries out, and the salt is also inhospitable to bacteria. This one's tricky though, because not all bacteria are repelled by salt the same way. The bacteria that cause botulism, in particular, are resistant to salt and sugar. Eventually, some cultures found that they could bolster their cured foods by adding nitrates (which are converted into nitrites, which are toxic to most bacteria). Different materials such as saltpeter (sodium nitrate), or even celery juice (celery is quite high in nitrates) were used for this. Similar to this is candying, where sugar is used to leech out the moisture. Fruits are often candied instead of salt-cured, because their natural sugars benefit from the additional sweetness. **Pickling** For foods that you want to keep moist, you can make the liquid highly acidic. A solution made from vinegar, mixed with salt and sugar, is a pretty standard pickling liquid nowadays for this purpose. A lot of vegetables are pickled instead of dried or cured. Historically, we discovered vinegar when wine or other alcohols would break down over time, the alcohol being converted to acetic acid as it reacted with the oxygen in the air. There's documentation of vinegar being made as far back as 3,000 BCE in ancient Babylonia, with references to pickling in roughly this era. But vinegar wasn't always easy to mass-produce (especially since most cultures preferred to drink the wine it could be made from). Another practice was to cultivate bacteria for the process. Cultures accidentally discovered a relatively good strain of bacteria, *lactobacillus*. This bacteria was moderately resistant to salt, and as it broke down sugars in its solution it converted them into lactic acid. So eventually, someone figured out that if you salt your solution a bit, it'd drive off most bacteria but allow the lactobacillus to build a culture inside. and once it started, the lactic acid it made would make the solution even safer against other bacteria. Foods such as sauerkraut and kimchi are traditionally lacto-fermented like this. **Jellies/Confit** As far back as the 10th century, people figured out that some foods became semi-solid under specific conditions. When farmers candied some fruits, for example, the liquids the fruit released would become gel-like as they cooled. This was because of the pectin in the fruits, which thicken the liquids. At the same time, some people found that you could boil animal bones to extract gelatin, which made a similar texture in meat broths. And as cooks experimented with gelatin, they learned how to extract a cleaner, more flavorless version of the product. The gelatin/jelly benefits from its more solid state, making it harder for bacteria to get inside. And in fruit preserves, the acids/sugars from the fruits also helped make the environment bad for bacteria. In the case of gelatin, perishable foods would often be stored inside the gelatin, the material insulating the food and keeping bacteria from getting to it, as well as air that would affect the food's quality. Confit is similar in spirit to jellies. Basically, you have to render a bunch of animal fat by cooking fatty cuts of meat on a low heat. Then, the meat can be set in the fat as it cools and gels over. This was popular with duck and geese, whose meat naturally produced a lot of fat. But you could use many different meats, as well as other foods such as garlic. The foods benefited from being slowly cooked in the fat, and then cooled without needing to move the food from the fats. **Boiling** This one mainly applies to liquids. But generally, anything that could be cooked in boiling water would get hot enough to kill any bacteria inside. Early forms of canning worked under this principle, with the containers heated up and then sealed to prevent any bacteria from getting inside.

I dunno if it's an exact answer, but both Townsend's preservation videos and Tasting History's Titanic menu videos on YouTube may interest you. I think Tasting History also has a video on canning and Napoleonic army food / supply chain and storage issues. But my memory might be off on that. But I agree with general more recently collected perishables, more pickled, canned and potted foods, salt beef and so on. Plus definitely a cellar. Restaurants and homes would cook most things from these ingredients, you wouldn't have a whole frozen pizza but you would have smoked or salted meats, canned tomatoes or pickled veggies, hard cheese or recently made soft ones, freshly milked milk in an icebox and flour... Random but I remember another video on ollas, special pottery used to keep water very cool. Doubt it would work for milk but people had all kinds of tricks. Hopefully someone can give you a more clear answer soon.

ieg96s

askhr_train

(WA) Why is my boss suddenly super nice to me? I work as an assistant in a tax firm. I support the President of the company and been there for a year. My boss is emotional and jumps to conclusions and is generally a hardass. I've done a really good job of supporting him and he would agree that I work my fingers to the bone for him. Since he has been working from home for the last six months (due to the pandemic), I have not seen him in person and he's very difficult to get a hold of. I haven't messed up big time. Believe me, he would let me know. Out of the blue, he's been more responsive to my emails and much nicer to me. This is unlike him and it's triggering my spidey-sense. He did not have some "come to Jesus" moment. He's been President of this company for 20 years so he's not changing his rapport. Something's up and I can't put my finger on it. The worst case scenario is that I am being laid off and he feels guilty. They did address layoffs last month and assured that it was not happening and I really don't think they would lie about it, per se. Thoughts?

g2hlqkv

g2h3b9h

Maybe his spouse was hearing how angry and harsh he was on calls and got angry about it and demanded he calm down and treat people with respect. If I suddenly found out my husband was a huge asshole at work I’d definitely have a word or two to say about it.

I had two people at work who were general bitches because the startup phase sucked, they were over worked, lonely I guess. One day they came in and were new people. Apparently they just needed to start sleeping together to be happy. It’s weird but it can happen.

684pos

changemyview_train

CMV: A portion of profits from marijuana legalization should include reparations-of-a-sort to minority communities due to decades of racially based incarceration for non-violent drug offenses Over half of all drug busts are for pot - and even though the rate of drug use between whites and blacks is about the same (with whites actually using at just a tad bit higher rates) blacks are nearly 4x more likely to be arrested for pot related charges. **In some locations, they're even over 8x more likely to be arrested.** This has led to *millions* of African Americans being incarcerated, sometimes in for-profit prisons, for something that now capitalists will make tens of billions off of. As legalization looms, portions of the tax proceeds should be delineated for minority communities in the form of scholarships, low interest entrepreneurship loans, personal finance training, job training programs, affordable housing and other community building mechanisms. Sources: https://www.aclu.org/gallery/marijuana-arrests-numbers https://www.nytimes.com/2016/11/25/opinion/race-and-marijuana-arrests.html?_r=0 _____ > *This is a footnote from the CMV moderators. We'd like to remind you of a couple of things. Firstly, please* ***read through our rules***. *If you see a comment that has broken one, it is more effective to report it than downvote it. Speaking of which,* ***downvotes don't change views****! Any questions or concerns? Feel free to* ***message us***. *Happy CMVing!*

dgvqgdk

dgvp0s2

Is the racial profiling and arrest rate limited to marijuana, or is it more widespread across a variety of crimes? If the latter, I don't see how marijuana has anything to do with police profiling, or why marijuana specifically should be targeted as a revenue source for reparations. Unless there was some sort of federal directive to police officers that contributes to the racial disparity, then those issues seem to be with local law enforcement around the country and perhaps more appropriate measures would involve class-action lawsuits against those municipalities by the citizens they unfairly targeted. But it's still extremely difficult to win a case like that because the offenders were in fact breaking the law and without some concrete evidence that rules out differences in behavior between races I don't see a successful case. They could argue that black people tend to smoke it more publicly or in their vehicles etc and white people tend to leave it at home so they don't get caught as often - and whether that is true or not is irrelevant because in this case you'd have to *prove* that it isn't true and I'm just not sure that's possible.

Profits and tax proceeds are two different things. I just wanted to point that out.

wludj5

askengineers_train

Will employers care if a program is not ABET accredited? I'm looking at Northeastern's college of professional studies to do a degree in mechatronics. Looks good on paper and I would be able to work and take classes at night. From the website it doesn't look ABET accredited though. Do you think employers will care?

ijwap3i

ijwa9pb

If you ever want to work government it matters there

AVOID MECHATRONICS! Not only do I know half a dozen friends with that worthless degree (nearly all are unemployed, underemployed or work in an unrelated field) but even my one mecha bro from fucking Harvard of all places couldn't get a mecha job with that piece of toilet paper. He was the one working in an unrelated, but very cushy, well paying job. Major in either ME or EE with a mecha-like minor. You're welcome.

vr739t

legaladvice_train

Friend of mine has a recording of a manager telling him they won't hire him because he doesn't believe in god, how strong is his case? I want to keep details sparse. Location is Georgia. In said state 1 party consent on recordings is legally allowed. Friend was interviewing for a job , said job pays approx $75k a year which is about avg for his position. Friend was recording the job interview on his phone as he has recorded several interviews to play back/record later to see how he did it. The company in question employs about 150 people. In the interview the manager asked "how important is faith based decision making to you?" Confused my friend asked "What do you mean?" the manager said "How important is gods opinion in your decision making" My friend said "Well not at all, I make my decision based upon the facts of the situation and whats best for the company" The manager said "So you don't consider god as a part of your process?" Too which my friend said "No, I base the decisions I make on the facts of the situation" The manager then asked "What church do you go too?" my friend confused asked "This is a Mon-Friday job right?" the manager said "yes" then asked "What church do you go to?" My friend asked "Why does it matter what church I go too?" The manager said "Do you believe in god?" to which my friend asked "How that relevant to this job?" the manager then said "I won't work with someone that doesn't believe in god, and I don't believe you believe in god so I think unfortunately I'll need to pass on you" My friend is in fact an atheist. I've listened to the recording, clear as day. I've told my friend his case is super strong that the employer discriminated against him based upon his religion. Also the company/job has NOTHING to do with religion. This isn't a church or some religious organization. Nor does this business have any major affiliations with any religious organizations. How strong is my friends case? Manager is not aware he was recorded.

ietmwm9

ietvdic

The manager said that he doesn't want to work with someone who believes in god and the company's business is not related to religion. It's likely that the manager is violating company policy. As others have said, gat a lawyer and/or bring the case to the EEOC. I suspect that the company will roll over immediately and also fire the manager.

This is from the eeoc website: “Unless it would be an undue hardship on the employer's operation of its business, an employer must reasonably accommodate an employee's religious beliefs or practices.”

3q7dtk

legaladvice_train

[UPDATE 3]Husbands ex-wife wants access to my bank accounts (Texas and Florida, previously just Texas) Previous insanity: https://www.reddit.com/r/legaladvice/comments/2tn9n8/texasushusbands_exwife_wants_access_to_my_bank/ https://www.reddit.com/r/legaladvice/comments/2wjdw0/updatetexasushusbands_exwife_wants_access_to_my/ https://www.reddit.com/r/legaladvice/comments/2z68ca/update_2texasushusbands_exwife_wants_access_to_my/ My husband and I moved to Florida in an attempt to get away from his ex wife. She some how found out that we are in Florida and has found a lawyer here and is sueing us again. This time she doesn't want a credit card. She just wants a debit card and access to every cent we own and my overseas money. And she wants alimony.

cwcu6fo

cwcsisi

Open a bank account in your name only and separate your money now. Keep your money separate until all this is over. Also, what happened to her when you called the police about the bank fraud when she tried to lie to get access to your bank account by stealing your identity?? Did the police not arrest her after talking to the bank?

I have no advice but, holy insane batman! I'm so sorry you are going through this. she's batshit crazy. I hope you can sue her pants off.

iwg86e

askbaking_train

I have an extra 8oz of mascarpone from tiramisu. Does anyone have recipe ideas for using it all up? Desserts preferably but wouldn’t mind trying savory stuff too.

g60amzu

g5zslcd

I put it on toast and then add my favorite jam.

Cannoli filling

rqoqtw

asksciencefiction_train

[The Witcher] Why do Witchers use swords instead of spears or other polearms to fight monsters? Wouldn't a spear be the better option against most monsters? It allows for greater range and thus a better tactical advantage for the user. Plus a sword could still easily be carried as a backup weapon if needed.

hqbtz1s

hqcnmak

Traveling the land carrying a freaking spear is not very practical. Plus, not very friendly to close quarter combat and enclosed spaces

I'd be willing to bet there was more diversity of weapons used among witchers before the sacking of Kaer Morhen, but afterward Vesemir was basically the sole mentor of the remaining witchers; they are probably all swordsmen because that happened to be the skillset he brought to the table as the sole man-at-arms and trainer.

jmk1b

askscience_train

Why has bad eyesight not been 'evolved out'? I read this thread but it didn't really answer my question, which is why do so many people need glasses to see even reasonably well? Surely this would be selected against by natural selection? I understand the argument that people in the distant past didn't live long enough for age-related myopia to kick in but I know many people who've had bad eyesight their entire lives so this doesn't make sense. Also, I've heard the argument that it may be related to eye strain related to modern living (books/monitors/other screens) but, apart from apparently being an urban legend, I've read in dim light, sat 'too close' to the TV and used computers for my entire life and still have 20/20 so this must be a minor effect at best. Can anyone explain this to me?

c2dc2vg

c2dcddz

>I know many people who've had bad eyesight their entire lives so this doesn't make sense. and they had children, right? there is your answer, right there. evolution cancels out those traits that do not reproduce. although i tend to believe most eyesight issues come from people straining their eyes more and more. sign of the times.

People are social. We care for the weak members of our social groups. At the same time, many of us don't want to be seen as weak. In a hunter/gatherer society someone with poor eyesight could tend the fire, cook food, or make/mend weapons, tools, clothing, shelter.

p2d0ju

askbaking_train

What could I make with 3-4 bananas that’s NOT banana bread Last year, I made banana bread so much that I’m actually so sick of making it, but my family keeps requesting it still😭 Does anyone have any idea of what to make with it? Thank you in advance!

h8jxz4x

h8jqug4

I make "banana nonsense" fry up some packaged biscuit dough sprinkle w cin/sugar flambe bananas w sugar and a lil whiskey pour over fried dough. Or follow first step then top w bananas soaked in "lechera" both equally deelish

I made these for friends and they loved them. https://www.averiecooks.com/banana-oatmeal-chocolate-chip-cookies/

t72lor

asksciencefiction_train

[Superheroes in general] Why don't the Tech based heroes like Batman or Iron Man share gadgets with their teams? Surely everyone would benefit from a few spare smoke bombs or a repulsor gauntlet

hzfluq0

hzhmrd1

If you share your tech with the minions eventually your villains get your tech when they defeat or kidnap the minions

This actually does happen more than you'd think. Tony has created some arrows for Hawkeye, a holographic shield for Cap during a period where the real one was broken, he's let Wolverine borrow his Hydro Armor once to fight Namor, and him inventing stuff for Peter was not an invention of the movies (despite what some may tell you). Batman tends to share his stuff with the Bat-Family more than the League, but that can actually be chalked up to the general power differences between the League and the Avengers; Bruce's teammates need gadgets less than Tony's do. And even then, Bruce has funded stuff like the Watchtower and the Javelins.

i492rn

askculinary_train

Culinary Podcasts We frequently talk about cooking videos on YouTube, but there are also a lot of interesting audio podcasts about food out there. Instead of focusing on recipes, they cover topics in the science, business, history, and social aspects of food and cooking. Which are your favorites? What makes them different and particularly worth listening to? What have you learned from them that you think we ought to know too?

g0huvk7

g0hf1mg

The Dave Chang Show - not 100% culinary it has some sports, art, movie guests thrown in. Lots of great discussions about chefs and the industry. The Feed Podcast - on long term break but big backlog of episodes From/about Chicago: Chewing, Amuzed, Fooditor Radio, Overserved

To add another one that's more comedy than food: Face Jam. They review limited time fast food and weird snacks. The dynamic is hilarious, but it's just kind of a weird concept overall. Extremely entertaining, and it's interesting to learn random "facts" about fast food restaurants.

zne2rg

asksciencefiction_train

[Star Wars] Can a person with normal force in him learn to use the lightsaber skillfully as a samurai? Asking for a friend…

j0h1f2u

j0gsxhd

The Dark Saber has had a number of non force users. No one has mentioned Sabine Wren, I am disappointed in y'all. I mean she was trained by a Jedi to use it. ​ eta: Who I'm sure was thrilled that after all that time, effort and stress for both of them, she just gave that shit away as soon as she could.

Exhibit A. General Grievous. Unless I am missing some obscure Canon, general grievous is not a force sensitive, just some alien robot trained in sword fighting. The lightsaber is just a fancy sword. Anyone who can learn sword fighting could learn to use a lightsaber

t4eyzj

askengineers_train

Why do piping come with tolerances instead of exact sizes ? I’m ordering some piping and I notice the manufacturers usually have a +-10% tolerance Why can’t they guarantee me a certain diameter and thickness ?

hyz7fv6

hyyc01u

You've gotten a lot of answers but I feel like a lot of them are from engineers to other engineers; so here's an Explain like I'm five years old. To bastardize a quote from Davy Jones in PotC: "It's time we start believin' in tolerances, Miss Turner. YER IN ONE" Literally every item that is manufactured ever (with only a few exceptions in the known universe based on raw probability) does not match specification; be those energy content, resistivity, chemical makeup, color, or in your case, external dimensions. We call the size a part *should be* the "nominal" measurement. For example, say you buy a 4 inch pipe. It should be 4 inches, right? Well... it's only 4 inches nominally. In reality, the pipe will be some size close to but not quite 4 inches. We call the range of acceptable dimensions "tolerances" and might specify something like: the pipe may be anywhere between 3.99 and 4.01 inches long. This can also be expressed as "4 inches plus or minus 0.01 inches" or "a 0.01 inch tolerance". Why are there tolerances though? Why not just make everything nominal? Well... for starters, even if you *make* something that is supposedly nominal you have to measure it to confirm it is nominal. So how precise do you want to be? A ruler can probably get you down to around 0.01 inches. Then maybe a micrometer can take you down to 0.0001 inches. Frickin' lasers in a particle physics lab can get you down to some ridiculously tiny number. But *exactly* 1 inch? Honestly... who knows. Debatable if it's even possible. So if you can't even measure parts to nominal, how on earth are you supposed to make the machine capable of creating parts at that level of precision? If someone breathes on the machine you might go out of spec, and you're supposed to measure that somehow? Well guess what? It turns out that manufacturing things to nominal values is entirely, 100%, *unnecessary*. You can actually use parts with relatively large tolerances (like say, your pipe diameter) and it still performs the function it was designed to do. And it's way cheaper too! In fact, a lot of products are designed to have as wide of tolerances as possible, because that makes it as cheap as possible! Well now... how do you determine what tolerances are acceptable on parts? That, my friend, is one of the many reasons engineers exist. To answer that specific question. And they'll pay you a lot of money to do it, too.

If ±10% is too great for your end use, what tolerance would be acceptable?

qv0vgv

askacademia_train

Why has college become so expensive over the last 40 years? How and why could the price of attending college rise over 5x the rate of inflation- where does all the money go? What’s changed between now and then in the university business model?

hktsnze

hku27vx

Considering that there are many examples of state-funded tuition free universities around the world, a simple and mostly correct explanation is that the demand is high and the supply (artificially) low. It might just be a consequence of an unregulated capitalist system.

1. Steadily less state funding in UK and US 2. Ever-increasing administrative strata 3. Increased pay and benefits for executive class 4. Massive infrastructure investment to attract and accommodate ever-increasing intake

ig6maf

askacademia_train

Just started my Ph.D. unsurprisingly theres a lot of reading. Looking for advice Hey guys, so I just started my Ph.D. and there is SO much reading. I knew this would be the case but not this much and some of the readings are somewhat dense (AKA: they take longer to get through). Many of my readings are not just papers but excerpts from text books, articles, special sections of a journal etc. It's been very time consuming to say the least. Are there any strategies you guys use to get through readings faster? For example I have a bunch of reading due by Wendsday which we will discuss in class. I've been reading and highlighitng etc to try to understand the texts (30-40 pages?). ​ Thank you

g2st2me

g2su7te

You might want to read this very well written article on how to read papers. https://medium.com/researcher-app/how-to-read-a-research-paper-1022fbe904ab Seems elementary information to many probably but very useful since it’s not really a thing actively taught in most places.

Having just finished my comps, lemme say that if you read faster, you will actually retain less. And yet at the same time, we are all driven by the same necessity to read more. The solution to this is reading for your situation. Very very very few profs even have time to read full books cover to cover. Every one of them will tell you they frequently have to read THROUGH the books. What this means, is learn how to break apart the argument. Learn what they use as evidence, how they piece that evidence together, what frameworks they use, what ultimate conclusions they draw that are new. The reason for this is because monographs on topics tend to repeat themselves, especially the preparatory information most academics already know, so they break the information apart to identify the new that they NEED to know. However, I'll caveat this advice with one thing: if you just started your PhD, you may not know enough for an argument breakdown to be of any use. For that, you need to actually read less but more deeply until you have a basic understanding of your field. Once you achieve a comfortable baseline, then you read more. I hate saying this but now that I'm on 7 months out from my comps, i have forgotten almost everything I read in detail. I remember broad strokes, but not some of the more intimate argumentation I prepped for the exam. THIS IS NORMAL. This is why you take notes. DO NOT expect to remember everything you read, instead, try to optimize for finding information that will be useful later, that you vaguely remember. And for that reason alone, reading fast won't help you. tl;dr - read less but deeper for content. read more but shallower for argumentation. Your brain space is limited, you will forget, so take notes optimized for future retrieval.

qle1q7

askbaking_train

Luxury Baking Tools? I want to spoil my wife this year. Last year I made sure she had all the essential tools and duplicates of the really essential stuff. She's baked almost every weekend and is even pulling off sunflower seed flour based macarons. What tool do you consider a luxury/extravagance but is still useful/used?

hj6874g

hj28bp0

Just gonna list some of the things I've been wanting since there are already lots of great suggestions 😅 Danish dough whisk: good for bread doughs Silpat (reusable parchment paper basically) Baking trays with fitted wire racks: good for cooling and draining liquids Russian piping tips: really easy to make beautiful flowers Madeleine pans

What does she like to bake other than macarons? Really nice pans, especially specialty molded ones can be cool if she likes to do cakes or sweet breads. A tool box to organize if she's got a lot of small tools (a mechanics box is great for that) If she's into decor, fine art brushes, high quality gel or powder colors, or fun stencils. You can also buy reusable mold kits where you can melt the mold medium and make custom molds for cake decor. For cakes and cookies, different high quality extracts or oils for flavoring (not equipment, but they'll last a while). For that matter, some really good baking chocolate.

cv90zx

askculinary_train

Restaurant Owners: How Long After You Opened Did it Take for You to Get Some Serious Time-Off? I know this is pretty complex, and quite different for every owner. When you take into account the volume, the culinary level, the staffing and so on, some owners never get a real break. Were you able to take, say, a week off during your first year? Maybe a couple of weeks off? How long until you got a really significant vacation?

ey37hck

ey3fuo7

Start having kids. When they hit 12 put them in there and by the time they hit 20 if they aren't shitters you can take time off and keep the place open. Or just close and take a week

Honestly, in my experience it comes down to planning and looking at your operation in the most sobering way possible. Can you afford to close for big holidays/ take a long weekend/ close for a week? Can your staff? Can the business? Is there management level staff that you trust and can handle daily operations? Is your business structured in such a way that the customer is always right to the point that they can dictate your hours and days of operation? Most owners create environments where they are the heart, soul, and face of a business and that can make it impossible to walk away because they never planned or structured their business to operate without them. It's the trade off between higher payroll and personal time and most opt for the lower payroll. Including myself.

6timwl

askacademia_train

Quality of life vs. prestige of university If given the choice, would you accept a tenure-track position at a large, important research university in a location you strongly dislike, or one at a relatively small and unknown university with far less research capacity in the perfect location? This would be where you live until retirement.

dllpdox

dlkxx20

Option 1. But that's only because I reject your qualification that this is where you will live until retirement. Academia is not really built for this in my opinion (at least not at option 1 schools). You have no assurance you'll actually get tenure at either place. A better opportunity might come up later on, in which case option 2 may have put you in a non-competitive situation. Your family/interests may change. I'd say a good portion of people getting PhD's should be doing so because they love their work. If that's the case for you, option 1 could put you in a better position down the road.

Definitely option two.

eu6cig

askacademia_train

Go through peer-review without changing the study A paper I wrote during my Masters just got back from peer review. Several reviewers commented on the paper and asked for major revision. The suggestions seem quite reasonable and I would be happy to revise the paper. The problem is now, however, that the PI from my old uni says I cannot have access to the data set (they claim that the data needs to stay in the city – which I find ridiculous). Without looking at the comments in detail, they advised me to formulate friendly responses, saying that "further analyses will not be of added value, because...". Not sure what my question is – there isn't probably any straight forward advice in this kind of situation. I probably just wanted to share my frustration. I think this is really not how research should work... Did anyone had similar experiences?

ffm1brj

ffm1ipl

If the PI won’t let you see the data (which is ridiculous), then they need to rewrite/respond to the relevant sections that correspond to that data. I’ve never heard of a situation like this.

It's not uncommon for an author to say they don't agree with a reviewer's suggestion, and explain why. It can give a negative impression to reviewers and the editor if you're doing it often and without a good justification, though. In most cases, I prefer to run the analyses the reviewer suggests so they can see what it is they want to see; then make an argument for why I don't think it needs to be included in the paper (if that's the case). If the actual reason here is a pragmatic one (access to the data), I'd be wary of trying to give a scientific argument in it's place. I don't know how feasible these are, but two possible options: 1) You suggest that your PI run the analysis, or another author if there's one at your old uni. You could even suggest that you write any necessary code to do it if that's a potential barrier. 2) You suggest that you go to your old Uni for a day to do it (obviously depends on how far away you are now). I'd find it a bit odd if your PI said no to both of those.

teusv0

askengineers_train

Do you every get asked to work hourly (production jobs) Due to the ongoing labor shortage, my employer paying less than prevailing wages for hourly employees, and people leaving the company; I have been asked to work on the production floor for 10-15 hours per week for the next month. I am a salaried project engineer with enough work already on my plate. Is it ethical or fair for my employer to tell me I need to work on the shop floor? ​ I do see some benefit in it as I will become more familiar with the equipment and people, but the work I will be doing is trivial, mind-numbing, etc. I have expressed my concerns to management who basically told me "too bad". ​ What are your thoughts on this?

i0s3a2s

i0s6nrd

That’s up to you. Your employer can request that you do whatever they want, and it’s up to you to push back, leave, or put up with it. It’s crazy to think that rather than raise wages to attract technicians they’d rather pay an engineer to do the work. If you think you could put up with the work and that it would help your position in the company then do it. If you already feel underpaid and under appreciated, take this as a sign to polish up that resume and move on to a company that doesn’t address wage shortages this way.

I'd be OK with it, provided... * I get paid my normal rate * I don't work unpaid overtime (I.E. - my normal projects are going to be late) * Heck, I don't work any overtime (I'm done working 60 hours a week on anything) * It ends after a month

wyfez8

askacademia_train

Best resource(s) to learn how to properly cite sources? I graduated high school in 2007 and this is my first semester of college. So I’ve been out of the loop for awhile, the last time I wrote a paper was 15 years ago. For my first paper, my professor’s feedback was that I need to be better at APA citing sources, but I am honestly really confused. I am not the smartest student out there, it takes me awhile to learn new things, is there a YouTube video or website that anyone here could recommend? For my paper I used Citation Machine but apparently that isn’t enough. As I mentioned, I am slow to learn new things. However, I want to do things properly. Thank you 🙏

ilyj9hy

ilycnk5

https://apastyle.apa.org/style-grammar-guidelines/citations

In addition to the excellent suggestions to count on the Purdue OWL, I’ll add that there are lots of reference management software packages that’ll both help you organize your references, and produce perfect citations almost 100% of the time. I use Zotero, myself, because it’s free, easy, and powerful. Other people might have other preferences, which are likely as good or better.

s0qht2

asksciencefiction_train

[marvel universe] What would constitute death for someone with regenerative powers, specifically wolverine? He survived having his skin and muscles flayed off to get his skeleton covered in adamantium, so let's say you can kill him with suffocation or blow his heart out of his chest or seperate his head from his body, when is he actually dead? Or would he eventually regenerate if given enough time?

hs3hkir

hs3gdr1

Wolverine elaborates on ways to kill him here.

Soul leaving the body.

ovfs2q

askscience_train

What would a neutron star look like exactly? What color does a hyper dense ball of neutrons make? Most matter that we see is a jumbled collection of protons, neutrons, and electrons. But a neutron star is pretty much "oops! All neutrons!". So aside from possibly glowing from intense heat, what would it look like close up?

h7cytoh

h7dclij

To add on to the OP's question, I'd add "after it cools off". So when it's no longer radiating, what happens when you shine wide spectrum light on it? Is it a mirror? Does it only reflect some wavelengths? Is it black?

The surface temperature of a relatively young neutron star is in the hundreds of thousands of kelvin, so to a good approximation they just look blindingly white (and shine brilliantly far beyond the visible spectrum, deep into ultraviolet and x-ray territory). But in principle? It's a common misconception, but neutron stars are not actually made of just neutrons. Outside the core, there are a lot of free protons and electrons as well, and near the surface also more-or-less intact atomic nuclei. The very "crust" of a neutron star is thought to be composed of normal atomic nuclei crushed into an exotic, extremely dense crystalline phase by the immense gravity, with a sea of electrons flowing freely between the nuclei – rather like a really exotic form of metal. What the surface would look like after cooling down enough, I doubt anyone has a good idea, but I guess it might actually look sort of metallic!

jdjqdd

askengineers_train

What lessons have you learned from projects going wrong in your career?

g98ww2z

g98snb8

Assumption is the mother of all fuck-ups.

If you don't follow the guidelines and procedures we have in place, to ensure a working and functional product, don't expect to have a working and functional product.

vqvpmc

askbaking_train

Baked goods that don't melt/become inedible in 30+ days? Essentially the title. I'm baking for a friend overseas and I want to give them a treat with their care package, but they live far away and shipping takes 30+ days. Anything that remains edible over that time?

iesejoq

ieshhva

Take note that if you're shipping internationally you'll have to deal with import legislation from different countries. A lot of whom regulate what food can be brought into the country. Check to make sure your product is allowed before making and sending it.

BISCOTTI

j09kkz

askbaking_train

Highlighting Vanilla bean paste I received some vanilla bean paste as a birthday present. (I asked for it). I haven't really used it before. I'd like to try it in a recipe that really highlights the vanilla bean paste and brings it to the forefront. I have heard that it enhances the flavor of just about everything, so even if you use it in like chocolate chip cookies, it just makes the cookies taste better, but I would like a couple basic test run recipes that really show off the ingredient. Any ideas would be welcome. Either of specific recipes or of types of baking to try. Thanks

g6pudqa

g6pn1c4

Vanilla scones https://tutti-dolci.com/vanilla-bean-cream-scones/

Eclaires with vanilla bean pastry cream ;) To die for. I also like to make a vanilla bean sauce with HWC, butter, sugar, and some sea salt. It's excellent on mangoes, peaches, pie, ice cream, etc. :)

wro4is

changemyview_train

CMV: Autism is a curse and we need to find its cure as soon as possible. First of all I am Autistic my father is autistic. I have an autistic cousin.so I am not making any assumptions about autistic people. I know what kind of curse it is. Let's start with an undisputable obvious fact that social skills are the most important thing in your life. A study conducted by Harvard University suggested that as much as 80% of achievements in an individual's career are determined by soft skills and only 20% by hard skills. Other studies conducted go even further – changing those figures to 85% and 15% respectively. Autistic people are unemployed and can not hold jobs because of burnout and other difficulties. Also autistic people being "smart" is bs because if you can't have a normal conversation you're NOT smart. Office for National Statistics shows that autistic people are the least likely to be in work of any other disabled group. Just 21.7% of autistic people are in employment. When autistics breed they give birth to autistic offsprings (like my dad is autistic so I am cursed without any fault) In a reanalysis of a previous study of the familial risk of ASD, the heritability was estimated to be 83%, suggesting that genetic factors may explain most of the risk for ASD. Life is already difficult for normal people imagine not having social skills that's 100times more difficult. Also don't start with social justice shit because it's bs. Life is a struggle and you have to deal with people all the time. If you're disabled you will end up at the bottom. Nobody gives a f about anyone. Society will never change. We accept this simple fact and move on. Yet one at-risk group that is still largely overlooked when it comes to this crisis is autistic people. Research shows that autistic people are six times more likely to attempt death by suicide – and up to seven times more likely to die by suicide – compared to those who are not autistic. This risk of death by suicide is even greater among autistic people without intellectual disabilities. The greatest risk is among autistic women, who are 13 times more likely to die by suicide than women who are not autistic. Also masking which means you hide your autism to avoid bullying and shit can make you suicidal too. Camouflaging autistic behaviour – such as adjusting your behaviour to fit into certain social situations (such as forcing eye contact) – has also been linked to increased risk of suicide. Having a mental health condition, such as depression, is also linked with an increased likelihood of experiencing suicidal thoughts and behaviour. I can go on. No one deserves this curse. It has no cure and if you have autism get ready for a life full of suffering and pain unless of course you're rich and mommy daddy pay for you forever.

iktdil4

iktim80

The question is: do we need to cure autism, or do we need to make society more accessible to autistic people? If society allowed autistic people to function without having to mask all the time, it would help with a lot of the mental health issues autistic people face. And if more people were informed and educated about autism, then the lack of traditional social skills wouldn’t be a detriment to autistic people’s lives.

Maybe instead of treating autism as a curse we should treat it as a valid and equal way of being different? We would build a society that gives equal opportunity to neurodivergent people but we don't... Like how we have all the rights and privileges to a certain race, gender or religion. Autism isn't a curse, it's just proof that the majority have not yet decided to build a society that respects everyone equally.

cpkri8

askdocs_train

Update to Previous Post Regarding Cough Up Blood After Workout. Results Were Surprising Age: 31 Sex: M Height: 6'6" Weight: 250 Athletic Race: White/Caucasian Duration: 4 1/2 Months Location: Lungs/Upper Respiratory, Upper G/I Current Diagnosis: **Stage 4 Aggressive Gastro-Intestinal Cancer** Current Meds: Pain Killers, Diuretics As needed Meds: Lidocaine Patches, Anti-Nausea, M**elatonin** sleep aid Original: https://www.reddit.com/r/AskDocs/comments/c2ls61/chronic\_cough\_and\_now\_coughing\_up\_blood\_after/?utm\_medium=android\_app&utm\_source=share So after spending some time at an Urgent Care, getting some scans lined up and trying to be patient, I woke up one morning to pain and compression over my chest. Urgent Care Docs had advised me that any escalation of symptoms should mean I go to the Emergency Room. Once there they almost immediately checked me into the ICU for observation and began running every test you could name. For the next 4/5 days I did just an unreal number of scans, 2 biopsies, and they drew enough blood to fill a small pool. Pain escalated daily while there so finding a solution was a running theme. So after a lot of trails here's what they found: Current: Stage 4 Aggressive Metastatic Gastrointestinal Cancer ( Adenocarcinoma ) Previous: Disseminated Intravascular Coagulation After doing a Lymph Node & Bone Marrow Biopsy they found my marrow filled to capacity with dead cancer cells. This pointed them in the right direction. My platelets were crashing daily (20,000 at admission) and I've got inflamed lymph nodes throughout my chest cavity which is one source of my (significant and at time escalating) pain. Its infiltrated my lungs and several vertebrae along my spine (causing vertebrae to show signs of Osteopenia) . Weirdly enough there's no noticeable tumor/mass/lump they can trace it back to. It's kind of just spread throughout (described as Adenocarcinoma) , though they were finally able to locate a small ulcer in my stomach that allowed them to finally be able to classify it. I've currently just completed my 3rd (now weekly) round of chemo (we started asap when other options such as clinical trials were deemed a non-option) and we've been able to stabilize a number of things (blood factors such as platelets, hemoglobin and the like) along the way. Many of my blood counts are still in the trash so clinical trails are not currently an option. In early stages of my 3 weeks hospital visit I was in a state called **DIC (**Disseminated Intravascular Coagulation) which caused me to act like something akin to a blood squirt gun if i bled. Essentialy it screws with you clotting factors and any bleeding event is an issue. Any procedure became an issue and many my numbers were artifically raised in order to attempt anything that would cause me to bleed. Fortunately after a week of treatments and what felt like several wheel barrows of infusions we kicked my body out of D.I.C and am more or less clotting normally. Fun story: early one morning after the vampires took their daily does of my blood a CNA came in to do a routine vitals check. This particular morning they took 2 unique sets of blood samples plus a rather large sample for testing against infectious disease. This was also kind of at the height of my "he's not clotting" phase. During the blood pressure check it popped open all the fresh holes in my arm, causing them to bleed and freaked/surprised the CNA. Made me laugh. (end of story). Immunotherapy is what my Oncologist are banking on right now so crossing my fingers. Chemo is causing reasonable progress (numbers are low but stable) so we're staying the course for now. My personal mid->long term goal is to find an alternative to opiates for pain management (who the hell knows why a person tolerates opiates for a buzz cause constipation sucks!!!) so looking at alternatives (THC pills potentially or preferably resolving the issue that's causing me pain) I've been discharged from the hospital after 3 weeks so now I'm working to find a routine that works. Losing weight so a short term goal is stopping that (I'm rather tall and (was) muscular so my bodies nuking whatever calories I put in and I'm not putting in a lot due to general nausea, but smoothies have been my friend. Please let me know if you have any questions or advice.. I'll answer what I can and absorb what reasonable advice I read.

ewqfkmj

ewqswix

I'm glad that they figured it out. I'll put you in my prayers.

Good luck!! Chemo time SUCKS, but it does eventually stop!! You CAN look back on it as just a nightmare time of your life! It will leave scars - physical and emotional, but this is A WINNABLE FIGHT! (I lost ¼ of my colon, plus some other stuff) I just hit my 5 year remission mark. And I had a BLOWOUT "No More Chemo" party and ALL my friends came! Good luck! You can beat this!

3eoxf2

asksciencefiction_train

[META] AskReddit has "Serious". I wonder if there could be a tag in this sub that indicates that by asking a question I only want an answer if it is supported by canon events that I may have missed or forgotten? Example: Q: What was the name of the starship under Sulu's command in that one Star Trek movie that I don't remember the title of? A: The Excelsior* *I wonder if that's a tribute/"Easter Egg" to Stan Lee's** battle cry to his fans. **If you don't know who Stan Lee is then go fuck yourself. J/K. Stan Lee invented or co-invented Spiderman, The Incredible Hulk, The Fantastic Four, X-Men, Iron Man, etc. He likes to say "Excelsior!"

cthd9ch

cth6bkz

You could try just going "Please don't answer unless you can back this up with canon". But, no, we do not, nor do we plan to, have a tag for 'serious' answers only. In a perfect sub, the right answers would be upvoted above the joke answers or the wrong answers. This isn't always the case, but it shouldn't be too difficult to separate the joke answers from the serious ones. Oftentimes the serious answers will be repeated a few times. Or you can ask for a source. **NOTE:** Asking for a source (Source for that, please?) and giving the source (Issue #6 of Suicide Squid) isn't breaking the fourth wall in a way that violates the rules. We encourage giving sources like this, simply because it makes cutting through the jokes, RP, and headcanon that much easier. The only time you should worry about the fourth wall rule is if you're about to go "Well, it happened because George Lucas is a hack" or "They couldn't afford it." We want in-universe reasons. This means why the characters did something, not why the actors/writers/producers did something. Interviews, Word of God, letters, series bibles, episodes, issues, and movies are all acceptable as proof. Just s'long as you can back it up. Of course, if you included the whole 'Go fuck yourself' speech in this theoretical answer, we'd probably give you one warning, then ban you outright.

Because sometimes nothing in canon actually answers the question. We speculate, we hypothesize, but no "canon" answer was ever given. To the best of my knowledge, no in-universe reason was ever given for the name of USS Excelsior. So here we would try to guess what the reason might be, or even make up a reason that fits within the universe. Your example of Stan Lee's battle cry *almost* fits within the rules. Since "Star Trek" is supposedly our universe minus the Star Trek film/TV/etc. franchise, it's entirely possible that the ship was named in honor of one of the greatest story tellers of the 20th century. He wrote roughly 300 years before the ship was named, and it's feasible that his works survived and were enjoyed in the 23rd century. If it's simply re-worded as an "in-universe" question or statement, (without all the 4th wall breaking I just did), it would be 100% in the rules. Now I will concur that threads in this sub can go a bit off the rails and shatter the 4th wall and that is unfortunate. But to nip this in the bud, I don't think that additional moderation is needed, as while things may get a bit silly, they never get unruly.

p83j5y

askacademia_train

What’s the craziest shit that happened to you in academia? (Horror tales only) Hi Reddit, I'm producing an episode on toxicity in academia for a podcast, and I've been making a compilation of the horror stories people have told me they've been through. There are the "standard" bully supervisor cases but also things like 100-hour working weeks, women feeling they have to give up motherhood to be successful academics, PIs blocking their post-docs from applying for their own grants and really sabotaging their careers, a case of someone stealing a colleague's work and them accusing THEM of plagiarism, people faking their results because they desperately need to publish to secure grants... Please tell me yours. But I thought I would start by sharing mine (sorry it got long): I got admitted into a super prestigious uni for my MPhil, of course I was over the moon. I had been doing research before somewhere else and had such a great time there, I loved being in the lab. Well, things were very different in my new place. You would've thought you were walking into a funeral when you walked through those lab doors. No one talked much, no one laughed, no one seemed happy. As a new student I didn't know where to find anything, and the lab technician had quit before I joined, so I went to ask things to the postdoc who was extremely rude and unpleasant from day 1. Me and the other new students felt awful when we had to ask her anything, but we needed some initial guidance to do our work that we weren't getting at all. Another student told me I shouldn't ask questions, "that's how things were" \[red flag\]. With the supervisor things were fine at the beginning because I just never saw him. I went home for Christmas and when I came back he started weekly meetings saying he was "extremely worried" I took that break. He then kept asking if I was sure I had "what it takes", constantly questioning my potential. I was lucky my experiments were working at the point and I knew I had pretty good results already despite what he said, otherwise I would have probably given up. He a few times suggested I should probably apply to get a less important sort of degree -what people get when they don't have enough for an MPhil-, or look for funds to change it to a PhD. Actually the MPhil student that started the year before was persuaded by him to change to a PhD because he said she wouldn't have enough to get an MPhil within that timeframe, so that poor woman got stuck 3 more years with the bastard. I was NOT going to fall into that trap, but there was just no way we wouldn't get impostor syndrome around that man. He told me because I was an MPhil student I didn't have the "luxury of time" PhD students had, so I should be the first one in the lab and the last one to leave, and that he would work all weekend as well if he were me. I was thinking errr, surely it's proportionate, or does he want me to get a PhD within my fucking 12 months?! Anyway, I ignored his request because I had a life. My mentor who's a super accomplished researcher told me he would only be in lab from 9 to 5 and always got loads done, so I knew it was about the quality of time, not the quantity. There were experiments that did require me to be in lab for 12 hours, and I often had to go in on Sundays to get my samples ready to go on the Monday, but I find extremely important to have quality time out of the department. In fact the other events, talks and seminars I had access to within the uni were super valuable, and the network I built in my college was what kept me sane. Every two to three months we were required to give a presentation in our lab meetings. To add some context, everyone was terrified when it was their turn. There was zero encouragement to the people presenting, no smiles, no nods, no claps at the end of the presentations (I had never seen that before). At my friend's lab her supervisor got champagne so everyone cheered the person who presented at the end! Well, not there. When I presented in the journal club the presentation wasn't what he expected, my nerves were high, I was probably rushing through so I was done within 40 minutes instead of the 60 minutes I was supposed to take. He was SHOUTING at me in the end. I can't remember what he said, I was in shock, but I had the feeling he was expecting me to cry and would go on and on verbally abusing me until he got what he wanted. But I didn't cry, I just stared at him super blasé, because it just felt so surreal what this guy was doing. I did feel embarrassed though cos everyone could probably hear everything outside his office. It was soon my turn to present again, this time my own work. I prepared super well, the presentation was good, some of my colleagues told me afterwards I had done a pretty good job. My supervisor then comes and says I didn't seem very "enthusiastic" about my work, and no positive comments, never. And of course how did he expect anyone to sound enthusiastic in such a toxic environment. The anxiety we all felt before having to give these presentations because we were so scared of his reaction was unbelievable. 100% everyone left that lab mentally scarred. There was a particular experiment that was quite tricky to get to work. I tried and failed several times and this man kept telling me it was such a simple thing, implying I was just super incompetent not to get it to work, so of course I was also feeling super on the edge about this. But I finally managed to make it to work, on and on, I mastered it. Fast-forward I was in a presentation of a PhD student who had just submitted her thesis, so she had been there for 4 years and she mentioned she NEVER got that method to work. So I started noticing it wasn't as straightforward as he implied. Then a couple of other students in my lab also got stuck with the experiment. What the supervisor made me feel awful about for weeks wasn't that easy and no one else there was getting it to work. He hadn't done bench work for 2 decades, these methods were quite new, and he himself never actually got any of it to work, but he was bullying his students over it. A second-year PhD student was the only one trying to speak out about it. She told her advisor about all the bullying -advisors are other professors in the department randomly allocated to each student so they have a person to go to who's not their supervisors-. The advisor went straight to our supervisor and told him everything she had said, so the supervisor only made her life there even more difficult (she eventually quit)!!! By the way, our supervisor was the head of the department, we just didn't know where to go, who to complain to. Every Friday we had our weekly meetings, I was constantly dreading it, Fridays became my nightmare. One of those Fridays the abuse was quite unbelievable again, so the following week I tried to record our meeting but then he just acted normal! It got to a point in August I just couldn't get myself to walk into the lab again, though I had planned to run some final experiments. I just didn't have the strength anymore to see him, so I never went back. I never spoke to him again, I didn't respond to his e-mails. I worked on my dissertation, applied to my degree without his consent, got my viva, I passed. I got my MPhil. It sounds like a happy ending but it wasn't. I don't think the degree was worth it, I would've been better off in a less prestigious institution that didn't have that toxic environment. It took me months, probably over a year to build back my confidence and recover my mental health, and trust me, confidence is just as important as competence. I completely ruled out a PhD, and I would never ask for his reference anyway which I thought was essential for me to get admitted into one. This has completely put me off academia. The supervisor is still there, bullying people. He was supposed to retire the year after I left, but I found out he had recruited new PhD students, so I guess he wasn't planning on retiring at least in the next 4 years. Sometimes I google him hoping to see an obituary. So far, no luck.

h9qnlwz

h9ptzri

My Masters supervisor at a prestigious university was supervising 5 other MAs and 1 PhD. We were a small field and it was just the 7 of us in the entire university. One of the other students asked me out and we went on 3 dates before I declined to go on further dates (I found out he was engaged). He harassed me continuously for 1 year, showing up at my apartment after midnight and pounding on my door (I never answered) and cornering me physically whenever he could on campus, along with inappropriate touching. Finally after 1 year I EXPLODED after a harassment incident in a verbal rage and demanded (for the 100th) time that he stop speaking to me or contacting me. He then proceeded to tell all the rest of our group that I wasn’t someone that could be worked with, I was impossible, unreasonable, unprofessional, etc. My supervisor bought it and stopped promoting and furthering my research. Supervisor found me a local, dead end, super subpar teaching opportunity at a local high school to get rid of me. Supervisor recommended harasser to PhD program at an Ivy League university and he was accepted. So now he’s got a PhD from an Ivy League with first pick of tenure-track postings, while I teach high school.

Not me, but after publishing a paper, a colleague once received an angry phone call from a big shot professor, asking why he was not invited to participate as an author, given that it's a topic he's interested in.

9ogpwj

askculinary_train

What do you do with deep frying oil? So I don't fry stuff often because I am trying to be healthy but when I do, I avoid deep frying altogether. I have seen so many recipes I'd like to try where this would be the method of cooking, but I am quite intimidated by it. My main question is; It seems to take a lot of oil and it seems like such a huge waste. What do you do with the oil after you finish cooking? Can it be reused? do you put it back in bottle? If not, how do you dispose of it?

e7u6v0o

e7u7r1r

I strain it, save what I can, and use it when I stir-fry or sauté something with a similar flavor profile. I do a lot more stir-frying than deep frying, probably by a couple orders of magnitude, so I've never had a bunch of used oil left over.

Serious Eats has a great write up on how to use gelatin and water to filter out the sediment and get more life out of your oil

t3og4v

askengineers_train

After 7 years I am finally getting my bachelor's degree in Electrical Engineering at 25. I feel like a failure. I thought I would get a degree in 5 years like most people in my country, but I started suffering from mental health problems. I am OK now, but I will never recover the time I lost and the toll it took on my GPA (which is about 7 out of 10). Will this failure haunt me for the rest of my life? Or I am giving it too much importance?

hytjzx3

hytrvdn

You got the degree thats what matters. Get a job move on, focus on what you can do. I graduated at 24.5 years old after 6.5 years of mechanical engineering school. 1 year after graduation I make 6 figures plus because my age/maturity allowed me to get more experiences and trust. Theres no way they are putting a 21 year old with no experience into a 6 figure job so take it as an opportunity

I graduated at 34. It's a total non-issue. Two years from now, you won't care about your GPA or how long it took you to graduate. Get a job, build a life, and take care of yourself. Your GPA won't give your life meaning. Friends, family, relationships, these are the things that give your life meaning.

tasfyg

askhr_train

[TX] Female employee working in a male dominated industry. I had this exchange with a male coworker and I’m debating reaching out to HR. Is it appropriate in this situation? Would they take me seriously? https://imgur.com/a/EOd6tLy Link to the screenshots. For some back story, I purchased a bottle of wine at the hotel my coworkers and I are all staying at. He immediately began demanding I pour him a glass. I refused to do so. I never even opened the bottle. He has been drinking heavily every night we’ve been here. This was the first night that I didn’t see him drink and he was complaining about being broke all night. After I got back to my room for the evening, I started receiving these texts. Him making the comment about becoming a bartender feels borderline like he’s trying to intimidate me into screwing up on my checkride (I’m a pilot). His comments about needing to take plan b also feel like sexual harassment. It was completely unfounded. I’m not out running around with a bunch of different men (and even if I was, it’s not his business). I don’t know why he would even say that to me. It especially hit a nerve with my inability to have children. It’s due to medical reasons, which he obviously didn’t know, but I’m sensitive about it. Those two things and just the repeated harassment to give him something I have and not taking no for an answer have made me very uncomfortable.

i063lo4

i06vhvn

You definitely should report him.

This constitutes sexual harassment and if you were made to feel uncomfortable you are welcome to let HR know.

u761ui

asksciencefiction_train

[Star Wars] With No sith and one jedi and a whole bunch of force users coming into powers what does the galaxy look like 100 or 1000 years after The Rise of Skywalker. Not a question of if the film was good or bad but accepting it as "historical fact" given we have a Single jedi on one backwoods world and what looks to be a ton of force sensitives and force users coming into powers what does the galaxy look like 100 or 1000 years Rey Can't train them all.

i5ctgy0

i5ddwpk

I'd like to see an scientific branch of force users emerge. I forget what that order was called but it'd be cool to see them come back around. Not using the force in the traditional sense, but to learn how to incorporate it with more technology or some such

If Rey trains four people in her life, and each of them trains four in their own time, and each of THEM trains four, then we're at 64 in just three generations. In a thousand years there'll be PLENTY of Jedi.

ysvypl

askphilosophy_train

What are some examples of philosophers being “vindicated” by the discoveries of science?

iw35yj9

iw3vg8n

Molyneux's, Locke's, and Berkeley's respective answers to the Molyneux Problem were experimentally confirmed by Pawan Sinha's research team in 2007-2010. Edit: Although you may notice in this same link that Asif A. Ghazanfar & Hjalmar K. Turesson's (2008) criticism of the way the problem is posed is remarkably reminiscent of Henri Bergson's theory of the sensori-motor system of perception in *Matter & Memory* (1895). Which is funny because I'm pretty sure that Bergson would agree with Berkeley et al. about the incommensurability of sensory modalities. It's possible then that the ontological question about quality and difference which motivates Molyneux's Problem can't be so easily experimentally tested, if Ghazanfar and Turesson are right that the motor system and perceptual system can't be experimentally isolated from one another. But idk, I'm not an empirical psychologist 🤷‍♂️

Hegel argued against phrenology as being utterly stupid in the Phenomenology of Spirit ~100 years before science decided to get rid of it.

s9hrbu

askengineers_train

What calculator do you use?

htn527e

htn9gl4

MATLAB is great

I still have use my HP 41CX! Love it! The reverse polish logic process is forever etched in my mind.

lalvto

legaladvice_train

Ex Wife has joined 3 online guilds in Final Fantasy while she has a RO against me. Do online interactions in a video game count as a restraining order violation if I do not respond? I got divorced a year ago. During the divorce proceedings my wife got a restraining order against me. Was based off of lies and wont go into specifics other than my lawyer says it has no chance of being renewed past the 2 year cut off. In the meantime my ex wife is trying to force me to violate the order by joining the same guilds I join in Final Fantasy. The first month after the order went into effect, I left the free company, or guild, on advice of my lawyer as we both used voice chat quite heavily. I joined a new group and she followed very soon after. I was talking to random people in discord and she joined saying I better leave or I will violate the restraining order. Since I had been there for a week, I just left. I change my character name and left the data center so our characters could never interact. I form my own group with some friends who came with me and we grow to be kinda big, talking 250ish members with 20-30 online in discord at a time. Im in discord one day and she joins me and my two RL freinds chat. "Oh guess you need a new guild." First thing she says. My friend says some things which I will not repeat here and says its his discord and bans her. I boot her from the guild and close recruitment so she cant get back in. I call my lawyer and... well he doesn't really understand any of that and suggested I just stop playing Final Fantasy. Thats not gonna happen. I asked him about the harassment from her and he said this would be very hard to prove unless we had it recorded. Which we do not have any recordings of these interactions. All we have is a character name in Final Fantasy and the word of my best friend since 5th grade. My lawyer says I just need to stop playing Final Fantasy and to not try and trap her into getting on voice as that will be proof of me violating the order. He doesn't fully understand what discord is but says that if I knowingly converse with her through it I definitely violate the order. All of my friends are on the look out for her as she has followed me to 3 FCs in ffxiv now and the 3rd is one I am the leader of. I don't plan to quit but I want to make sure I am covered. We also implemented a minimum level rule to be in the FC. So she cant just make a new character and join right away. She would have to level up to at least 75 first. First question. If she follows my character around and stays just shy of violating SE TOS, meaning I cant just call a GM on her, would that violate the restraining order? Second. If she rejoins on another account in discord and I unknowningly talk to others while she is in there, does this violate the order? My lawyer had no clue what discord is and answered this question with "Just make sure not to call her on the phone." The 2 year mark for the RO is in September. My lawyer has said if it gets extended, he wold be flabbergasted as it would be highly irregular. This is in Texas.

glqbhkq

glq9jzu

Discord is social media that is widely used in the gaming community. Your ex specifically joined a group within this to taunt you and try and get you to violate the RO. Try the above language with your lawyer. Maybe that will help them understand.

She cant violate an order that is against you. You could use it to show harassment to get the order against you dropped

g4ifwl

askacademia_train

I just received tenure track offer and start up package - do I need to negotiate? Is it gauche to discuss with a new prof in the dept? I received a tenure track asst prof offer on Fri in chemical engineering at a mid level R1 institute in the US. I am happy! I do not have other offers and 100% plan to take this because my husband is here and there’s no other option within two hour commute. (1) I can see salaries online as they are public. I am very happy with the salary offer. Should I still negotiate? Always? (2) The start up funding is quite low ($25,000) unexpectedly low, for someone who does wet chemistry. I genuinely expected it to be an order of magnitude higher. I cannot buy any piece of equipment or support even one student with this money. Not sure what to even say. I thought about asking another professor who just began in the dept last year what he thought I could negotiate for in funding. Unsure what’s appropriate given the large chasm. Almost want to accept and not deal with it, after I waited 3 months for the offer.

fnxti9z

fnxs7je

Ask for the startup you need to succeed. That is important and it doesn’t matter what anyone else got. The department wants you to be successful, so they won’t mind you asking for this.

You know that movie trope where someone tumbles off a cliff, falling a frightening distance, but manages to grab on to a slight ledge momentarily stopping a plummet all the way to the bottom? Maybe they'll pull themselves back up or maybe they'll lose their grip and free fall to the bottom. That's where academia (and with it the academic job market) is right now, down and hanging on precariously. Schools are facing significant threats to enrollment, which costs them in both tuition and auxiliary revenue, while having to simultaneously adjust to a new model for their services. Endowments haven taken a hit from the stock market drop. Fear and uncertainty is causing normally very tradition-bound institutions to abandon certain norms, renege on contracts, and eat their own seed corn out of immediate need. And they have the cover of "generational catastrophe" to excuse and rationalize it. If you like the salary, it's in line with published values, and you'd be willing to work at the place, lock that down asap. Get your actual contract or appointment letter signed and hope the school doesn't renege.

c6owgp

askculinary_train

What's the deal with grating Parmigiano-Reggiano? Everyone makes it look so easy. Hey all.. I find grating Parmigiano-Reggiano to be pretty difficult. Whenever I see a video of people grating it, it looks so easy.. but my block of cheese is pretty hard and whether I am using a microplane or a normal grater.. I have a difficult time. It's not like I'm using cheap or old graters either.. but I always have a difficult time. In the case of a microplane I feel like I'm always a second away from grating my knuckles. Is there some trick I'm missing? I've lately just been throwing the parmesan in a food processor which works but is not convenient when you just want to cover the dish in freshly grated parm. Maybe I'm storing it incorrectly and thus making it difficult to grate? I've been taught to store parm wrapped in a wash cloth with rubber band.

esait5f

esajy26

I don't know what to tell you: I often have trouble grating vegetables, ginger, garlic, (grate my fingers regularly), but not Parmigiano-Reggiano. Easy peasy, grates like a dream with barely any effort on a microplane especially. Even on the medium hole of a box grater.

Need to put a little more hutzpah into it.

mtvjih

changemyview_train

CMV: Antinatalists are just depressed people who try to make themselves feel better by shaming people who want to have kids. Most of the posts on the antinatalist subreddit are actually so incredibly bizarre to me. There are so many posts where people say things like “if it takes the consent of both a man and a woman to decide to have a child, then why is it okay that the child doesn’t have a say in it?” And “Why are people having children if they know that once they are born they will experience problems and hardship”. IMO this is quite literally the dumbest thing I have ever read. If you feel that being born and therefore Alive has negative value, why do you continue to live? I’m not saying they should kill themselves. I’m asking, how can they say that human life has negative value, but they don’t try to take themselves out in anyway. If they truly felt that human life had negative value they would do this with no hesitation, but since they are clearly still alive and continue to live they must feel that there is some value to continuing to live.

gv23t83

gv256pl

There's also a stance that the world is getting worse. If that's the case, then life may currently be worth living, but would stop being so in the near future. Thus it's logically consistent to want to live for now but also find it morally objectionable to force a child to exist in the future.

People who say things like the quotes you provided are very often people who had very sub par childhoods themselves. Of course they're going to air frustration at the way they were treated. Of course they aren't going to want to have children themselves, with the fear that they will continue the cycle of abuse, or just because they value their own independence over having kids. Calling it the dumbest thing ever shows a shocking lack of empathy.

hzck85

askengineers_train

Engineers, when doing task time estimation, do you multiply your result by pi? My dad who is an electrical engineer told me about doing this once. Was just curious if this was an informal standard.

fzi3lff

fzieqzs

That's a joke, but there's some truth to it.

I usually figure out how long it will take if nothing goes wrong, then try to imagine a timeline where everything that COULD go wrong DOES go wrong and how long THAT would take. Then I add the two estimates together. Another key thing to do is think about creep. Whenever my receivers bring up anything that COULD be considered a change I immediately flag it as extending our schedule.

iemri7

askbaking_train

Coffee in chocolate cake? I'm baking a chocolate cake for my dad's birthday, and in researching recipes, it seems that many of them call for hot coffee and/or espresso powder. Does this add coffee flavor to the cake, or just add richness to the chocolate flavor? My dad can't stand the flavor or smell of coffee, so I wanted to check if I may need to leave it out!

g2isg4o

g2ldpqw

I can taste coffee when I use it in chocolate cakes, but it could be because I put Italian espresso in the same quantities called for in American recipes. I never tried American coffee but they say Italian coffee is a lot stronger than American coffee, so that could be my error. Anyway, if your father strongly dislikes it I wouldn't risk!

coffee and vanilla in the right amounts will make chocolate taste more ‘chocolatey’

jcdk94

explainlikeimfive_train

Explain like I'm five years old: Are people born lactose intolerant? And if so, how do lactose intolerant babies drink their mothers milk?

g90qq86

g90vbbk

Most of the world is lactose intolerant and in fact not being lactose intolerant is due to a genetic mutation. Lactose intolerant people no longer produce this enzyme called lactase, you see when you are a baby/younger your body still produces this lactase enzyme. But as you get older you lose the ability because humans weren't supposed to drink the milk of other animals and producing such an enzyme would be a waste of your body's resources. In rare cases however some can be born lactose intolerant

Lactose intolerance is caused by the inability to produce the digestive enzyme lactase, which is responsible for digesting the lactose sugars found in milk. If you don't have it, your gut bacteria will ferment the lactose, which causes the symptoms of lactose intolerance. Almost all babies produce lactase, but in most populations of humans this ability is lost after a few years. Certain groups in Europe, India, the Middle East, and sub-Saharan Africa have genes for lactase persistence, meaning they can produce lactase even as adults. As a result, cultures from these regions generally have a culinary tradition of dairy products and cultures from elsewhere do not; virtually all East Asians, for instance, are lactose intolerant as adults. Congenital lactose intolerance, where even a baby cannot digest lactose, is possible but very rare. As you rightly guess, such a baby would not be able to drink their mother's milk.

lt9tev

askbaking_train

How do you butter an odd shaped pan? I have a 4 inch heart shaped pan and have been struggling with buttering it. It is a side release pan like a cheesecake pan. I don't have Pam or bakers joy type of deal so any other suggestions?

goxakgp

goykhvp

Paper towel and butter!

Room temp butter on a paper towel

s0ut4o

askbaking_train

What to do with leftover baked goods when you live alone? I live alone and baking is one of my favorite ways to relieve stress. As a particularly heavy academic season is setting in I am baking two or three times a week. The problem is my college is remote right now so I don’t have any friends to share my baked goods with and I live alone. There isn’t anywhere to donate baked goods to near here (they only accept packaged foods for safety reasons.) I can’t eat two dozen cupcakes every week but I also feel very badly throwing away perfectly good food. Anyone have workarounds for this? Thank you in advance!

hs7hysk

hs4t52w

Freeze them & reheat in the oven or toaster oven.

I give a crazy amount of baked goods to my neighbors. They love it and it has brought us a lot closer :D

fylysr

askculinary_train

REAL, bitter, grapefruit/juice. I haven't had a decent salty dog in fucking years, and it is because I (and every bartender in the world apparently) can't find a real bitter grapefruit or grapefruit juice anymore. Every variety I've tried has been "improved" to reduce bitterness and increase sweetness, and it sucks. I hate myself and want to drink bitter grapefruit juice with nasty gin and top it off with salt and I need your expertise please. Obviously if I lived in Florida I could just go to my neighbor's 30 year old "white" grapefruit tree and grab one, but is there a box of juice that you know of that still has the old-school bitter taste? My self-loathing thanks you in advance.

fn0pabb

fn1lywj

Best greyhounds and saltys in my neck of the woods are made w fresh squeezed. Place in oakland called Van Kleef’s is legendary for them

1) Find the sketchiest bodega/corner store/neighborhood grocer near you. ^* 2) Get the white grapefruit juice. It will say "from concentrate" and will hopefully not be in a refrigerator. 3) Add Angostura bitters to the finished product.   ^* white grapefruit juice from concentrate is an opiate potentiator, which is why you want a sketchy neighborhood.

c29tum

explainlikeimfive_train

Explain like I'm five years old - Our bodies signal us that we are hungry but we generally have a lot of energy stored as fat. Why is that? What is the hungry feeling is telling us in fact?

erj3qoj

erjfjgg

Keto dieter here: ​ Our bodies all run on dual fuel. Sugar (well, glucose), and fat (well, ketones). When you eat food, it has a mix of protein (e.g. meat or fish), carbs (e.g. potatoes or sweet things), and fats (e.g. butter, or oils). But your body chops it up into sugar and fat, and then decides what you actually need of either or those things right now. The rest gets converted to fat. ​ Your body LOVES to run on sugar, and will always do this if it's available. It's easy, plentiful, and your body insists on keeping the sugar level balanced in your blood. Too much sugar, and your body triggers all the fat cells to eat it (insulin reaction). Too little sugar, and you feel peckish for more nom. The only problem is that the reaction is 30+ mins behind your last sugar rush. Every wonder why you can drink pints of beer all night, then stop for 30 mins and then feel hungry for a burger, kebab or a curry? That's your blood sugar level going to the moon with all the beer carbs, then the body dropping a ton of insulin, to drive the fat cells to soak up all the sugar, to make you hungry again. Sad hey? ​ So - if you reduce carbs (hello: Keto / LCHF, Whole30, Atkins, Paleo) ... something magical happens! Your body realizes that it needs to start working the reserve fuel source, which is fat burning to make "ketones" which happily fules mostly all of your body, But you basically have unlimited energy from fat (for us overweight people anyway!), so your body settles into a pattern of nomming on fat 24x7, at a slow steady rate. ​ What this does is it reduces the feeling of needing food every few hours - i.e. the body signal of being hungry (your words) is reduced, and you can happily go much longer without eating anything, without feeling like you are starving. What's the magic? Simply reducing carbs, and getting your body used to burning fat, just like cavemen did millions of years ago. Feast (eating a saber-tooth tiger), then famine for a couple weeks, rinse and repeat. This is how our bodies used to work a long time ago. ​ TL:DR the hungry feeling is a sugar-low, not a fat-store low. If you teach your body to run more on fat, then this hungry feeling reduces dramatically.

You are making the mistake of assuming our bodies are perfectly attuned to what we've only recently decided is optimal fitness. You feel hungry not because you are low on energy, but because the stomach pretty much pokes your brain whenever it's empty. We evolved from apes that never had the 3 square meals a day, all animals will eat when they can eat because chances are they might not get to eat tomorrow... or the tomorrow after that or after that. People tell you to listen to your body because it knows what it needs... it doesn't know what it needs... otherwise exercise woul feel like sex 100% of the time and you'd only feel hungry when you have an acceptable fat concentration or a vitamin deficit.

iqp6av

changemyview_train

CMV: A life in prison isn’t worth living, and thus prisoners should be afforded the right to end it Maybe I’m feeling extra pessimistic, but there are some situations one can’t escape from. A juvenile sentenced to life in prison, for example, will essentially have a life devoid of any sort of empathy or human emotion other than despair. What’s the point of living? One tries to kill themselves in prison and they are punished instead of supported. Why so? There’s no point to life inside a cage with 24/7 psychological torture. Especially, as previously mentioned, a juvenile sentenced to 20+ years in prison. Prisoners should be afforded a humane way out— it seems awful but imagine dealing with severe health issues or mental illness while serving a life sentence. It’s practically torture.

g4tfv28

g4tgfhb

I think it would be seen as the easy way out and that is why it is not provided to them.

>A juvenile sentenced to life in prison, for example, will essentially have a life devoid of any sort of empathy or human emotion other than despair. What’s the point of living? One tries to kill themselves in prison and they are punished instead of supported. Why so? There’s no point to life inside a cage with 24/7 psychological torture. Let's assume your juvenile is 16 years old, and they are sentenced like you say for 20 years. When they emerge they will be 36 years old. That feels OLD when you're 16, but it really isn't very old. That person could reasonably expect 40-50 more years of healthy living and to make use of their new freedom. Now, can everyone take advantage of these decades of freedom? No, many people cannot. They are broken by their experience in prison, they have no meaningful skills, they have no capacity to re-engage with the outside world. They are less likely to find work. These are real challenges. So, let's accept all of these as premises. This is the situation. What's the solution to this problem? We have your option. Let people kill themselves in prison. While this technically solves the problem, it does so in the same way as cutting off your leg resolves a sore toe. What's an ideal solution to the problem? The released prisoner *can* re-engage with society, and can make a productive and happy life for themselves. Do we achieve this by letting them kill themselves? We do not. And so, it's clear your solution - although it does solve the superficial issue - isn't ideal. To get to the ideal situation will require investment in great resources and environments for (especially juvenile) prisoners, helping them earn qualifications and build skills. Making it easier to do it than to not, in fact, as much as possible. We try to smooth pathways for them out in the world where there are jobs with willing employers available for ex-offenders so they can earn money and begin to build a life. We build a support network around them that helps them re-integrate and re-start their lives. Is any of this easy? Absolutely not. It's much harder than letting everyone top themselves in prison. But, it's an actual solution to the problem you've highlighted.

ptpsq6

askculinary_train

Can you recommend technical books that list techniques rather than recipes? Back when I was in high school, I learned the discipline of mathematics and the art of going from an individual case to a general extrapolation or formula. I kind of need that for cooking too, now. Most of the books I am presented with are basically just a list of recipes. As I like better to experiment in my kitchen than to follow recipes, I'm seeking a book that explains why recipes work the way they do. I'm always happy to diverge from recipes I read, main reason being I couldn't gather exactly the ingredients proposed by said recipe (in recipe books they are kind of fancy, for some reason). It would be a book that explains simple cooking actions, in example: * why should I practice one cutting technique over another one * why can I put a spice to heat and not another one * what are the optimal time of heating for each vegetable * how to make beans really soft like they do in canned food I think such things are helpful and will allow me to not fall into easy traps. In example lately I've used a lot of red palm oil to try cooking a pilaf rice, and the greasiness of it all was not very delicious. Probably this is the kind of book that's used when learning to become a chef, right? If the book can be found on google books it's even better but if not I'll try to get a physical copy of it. Thanks,

hdxu3c2

hdy1g9f

Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman

Salt fat acid heat by samin nosrat is a lovely combo of technique and hackable recipes. Shes great at writing about the science behind technique in an accessible way - if you're really interested in the specific molecular science and exhaustive technique it might be a bit straightforward, but it's a great readily available start!

uyj5s7

changemyview_train

CMV: I feel bad for Amber Heard Everyone in the world has done things they are not proud of. Obviously Amber Heard has done some things that are beyond what a lot of people have, but there are plenty of people who've done just as much, if not worse. We can't truly say that everything Johnny is saying is the truth either. Such as the poop on the bed, that could just be a comedic narrative that was fabricated and easy to manipulate. I would love for Johnny to win the case, but at the same time, that would put Amber Heard in a lifetime of debt, with no career opportunities, and a majority of people who will always hate her, shame her, and humiliate her. She's already lost everything at this point, because this entire thing has been televised and gone viral across all social media platforms. It's deeply saddening to think that there's someone in the world who's hated by so many people and has little to nothing left to lose if she loses this case. I feel bad, because if she loses, I could see her ending her own life, and a lot of people would revel in joy over it. Which to me, is a testament to how far humanity has fallen down a sad path. Even if she doesn't lose, that's an unbearable weight of shame and humility to carry around. I truly worry that we're watching the beginning to the end of her life. No one deserves this much spite from so many people. If she were a serial killer, mass murderer, I would be able to sympathize more with it, but at this point I can't. The relationship had mutual abuse, maybe not equal abuse, but it was mutual.

ia4fw3c

ia4f75y

Amber Heard is not some unknown housewife who was unwillingly thrust into the media spotlight. She made a career and millions of dollars from putting herself in that spotlight. She then weaponized that spotlight in the form of leaked videos and false accusations to try to harm another person, exactly as she is being harmed now. If anyone is deserving of this negative attention, it is her. The heavy pile-on of the public is really the result of the poetic irony of her own choices. She will always be famous, infamous even, just not in the way she initially intended.

She's beautiful, rich, and famous, don't feel bad for her

l3352y

askengineers_train

How many of you guys/girls use MS Excel on a daily basis? It's a godsend for documentation and quick calculations.

gka9dih

gkaeift

Pretty much everyday for something. Mostly for lists of stuff. I work at engineering firm concentrating on design work for the power industry.

Every day, all day. I’ve got three monitors on my desk and there are at least 3 excel books open at any given time.