Here in GA it happens all the time. LoC with the driver staring at a screen or off into space deep in a conversation. It is mandatory for me to drive within the lane because if for instance there is a 2' shoulder with a rumble strip I'll get a full size semi driving 55 mph right on that right white line within an inch or two of me. Ordinarily nice people get very aggressive in their gigantic killing cages.
"You have to be careful with videos of chefs cooking, because they often don't eat the exact thing that they're filming. The finished dish you see at the end or showed off might be cooked at a different time (usually beforehand) and in a far more sanitary way. What you're seeing is filmed that way for the sake of doing less dishes."
I cannot emphasize this view enough: The problem with cooking videos is, "what did they edit?". If the video doesn't at least slide a little homage to the peon peeling the onions, can you trust it? If not, I don't!
Well done! I mean you got out of the fire and into the fat. Sorry. Oh, I so feel for those sacrificial cows, if they knew how their corporeal selves would be so disrespected.
"I always cook with a thermometer" Not bad, not bad at all, but! I just hardwood grilled another Choice 1" thick steak cut from a full rib roast which was aged a week. Woulda done two weeks but I got hungry. I thought about the thermometer because I wanted perfect (for us 115F, burnt outside, warm inside) but the finger press worked perfect as a doneness detector. Fresh ground Telicherry pepper, salt, and a light marinade of Worcestershire Sauce made for a truly memorable meal. Had some today left over: pepper, salt, and little Worcestershire to moisten it all up. Outstanding. Still gonna go the full two weeks next time.
Now let us talk fish. Or seafood in general. Somebody like Pepín knows how to do those too, and it's quite simple: intensely fresh, cooked to barely done, which is different for say salmon and tuna or an oyster vs. grouper and flounder or freshwater bass or a lobster. No need for fancy sauces or seasonings (blackening, I'm looking at you).
When cooking for family the pork and chicken are still moist and tender, but with guests and modern sourcing they get the dry shoe and a great sauce unfortunately.
I see a lot of people focusing on Julia's videos (and videos in general) but I don't think those were her major contribution. Translating the French culinary curriculum into US vernacular measurements and sourcing, via the books, was her contribution. I stand in awe at how good they are, so many decades later.
I told you to stop talking to my wife! She has 35 years engineering, now a quality manager, and the new boss has been hair on fire all weekend, cosplaying that a top down intense low bid culture can adapt, and uh, oracle is in the mix. This is not what we signed up for.
Corp jumps into the trunk, Oracle slams shut the lid, and the usual story ensues. There's a process bug now, not Oracle's to be sure, and to fix it will cost real money.
1985-87 my partner and I rented a just fine spacious 1 bdrm with a 10 min walk to the Math building on the East side of Gville for $200/month. We both had graduate school stipends. The 4 apartments all had cool tenants. Geckos in the stairwell. It was glorious, even w/o AC.
I ended up finishing at ASU. This highly educated ChE/Math imbecile took out a $12K student loan near the end because it was "free"[1]. Got to silicon valley and started learning the maths about house loans and income tax interactions and took a glance at the student loan interest payments (something like 6%? I don't remember) and freaked out. Paid it down immediately. Needless to say we advised the daughter different.
[1] The application was like: name, address, and school. Less than a page.
Agreed. I don't want Stross skewing (especially unconsciously) toward his (imperfect) understanding of his most unhappy readers. Strength to your sword arm, Charlie! I get you, at least!
For 50 years I've read vast swaths of fiction, all kinds. Almost all of Stross and fellow travelers for instance.
So I'm pale, male, and stale, and (thus?) I can't for the life of me understand where the majority of the commenters here are coming from. I sure as hell don't want the miasma here bleeding into one of my favorite authorial sources of entertainment.
Don't forget "Vaughn died yesterday in his last car-crash." That's right up there with "A screaming comes across the sky." One or the other lurks in my memory, bubbling up from time to time.
How was she around dogs? Burros in AZ attack dogs. Had one harass our dog all night while camping, had to put the poor thing in the truck, it was terrified.
Yeah. I came home from spring break during college and the back pasture was filled with flowers so I got a chair and started reading a book, enjoying Arcadian nature.
Fucking colt snuck up on me from the back and bit me hard on the shoulder. When I jumped up to beat the shit out it the fucker did the old can't catch me nehhing business.
My quite short (~5') dressage champ younger sister had to punch way up when her horse was an asshole but I was very impressed to watch her discipline the horse.
I have hated horses all my life. My KLR650 is superior in every way.
Yeah, I dunno, I've seen a lot of burros and this was pretty far off the beaten path. It was a major surprise for us that this burro hated dogs. OTOH I've seen a lot of horses and dogs working together (hunting, say?) and never seen anything negative happen. Why would burros be any different? So maybe it had been harassed. Given it's aggressiveness (literally a few feet from us) it would be a really bad idea for a dog to screw with it.
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