The whole reason washed coffee is most popular is because it’s more consistent and “safe”. Drying coffee with the fruit on is more high-risk, high-reward because it can mold or otherwise spoil, and i assume it takes longer, so it may be more sensitive to weather.
Personally, I like natural best, but it’s not possible to do everywhere, and washed obviously produces great coffee as well.
Strongly agreed. The variety is what makes it good. Its nice to switch back and forth day by day so it never gets “samey”. Its like those air fresheners that switch back and forth.
If i had to, though, I would pick a natty ethiopian if I had to pick just one.
Also, it really is in the roaster. I’ve been to a few that will have coffee from 20 different countries, but somehow make it taste all the same.
There’s a pretty big range depending on use and material.
Comments like “x has lasted me y years” don’t really help. If they are being used as hiking boots in an area where the trails are dirt/mud/roots, they will last a while. If worn on rough concrete in a job where you walk around in them every day, they will wear fast.
There’s also a big difference in the type of sole. Some soles have effectively a big stack of foam as the outsole, which gives you some squish, but wears relatively quickly. Those a generally really thick, though, so it will still take a while to wear through. Some soles are softer rubber so you get better grip, but then they wear more easily. Harder rubbers last longer, but then comfort and grip can suffer.
Dr Martens, and i assume solovair, has one piece of rubber that acts as the outsole and the cushioning. If you wear through the outer layer of the outsole, you can expose one of those air chambers and let water in.
If your gait has you grinding through a portion of the sole prematurely, you could potentially talk to a cobbler about swapping to a different type of sole that won’t have that issue.
I don’t have the razorbacks, but I can second the brand being the only traditional leather boots I’ve worn that are foot shaped.
As it pickles, the contents will likely get a little softer, and the weight might drop down into the larger portion of the jar. If that happens, you’ll be able to rotate it out of the way, and get all your stuff out of the jar. Then you can actually stick your hand in and grab the weight and try to pull it out perpendicular to the opening. Odds are that the weight (and the jar opening) are not perfectly circular, so you can try rotating both to pull it out.
Borosilicate glass (which this probably is?) has low thermal expansion, so heat probably won’t help.
Yeah, I’m probably what you’d call a patient gamer. Usually not playing anything more recent than 5 years old, and often way older.
I’m sure I have seen it before, but I can’t think of a single game that lets you pause during a cutscene. It really sucks for turn-based games where you need to watch whats happening when it’s not your turn in order to respond correctly.
I remember a game I used to play years ago that had no ability to pause, so what i would do is alt+tab to the task manager and suspend the process, and then resume it later. Obviously that’s way more clunky than just hitting a pause button.
Like the other person said, they are really flexible. Really, my dream would be to have something like that that’s on a hinge, or is otherwise deployable while riding so you could have it out while on roads, but put it out of the way while on bike paths.
Slow cooking? How long does that take? I’ve used a pressure cooker to make applesauce really fast, but then obviously you’d have to evaporate off a lot of moisture to get butter.
I’ve seen someone with a pool noodle sticking off the side of their bike at the minimum passing distance for cars. I think it’s a great passive option.
I think even better is one of the fiberglass reflective marker rods.
If you wanted to be extra good, you could run a flashing light out to the end of it, and if you wanted to be extra bad, you could place something like broken spark plug ceramic at the end that would scratch up a car, but be harmless to humans.
I have one that’s bamboo, and it’s not that great, but i also have one that is probably maple, and it’s great. You don’t need it to be actually “sharp”, but i suppose there’s no reason I couldn’t sharpen it periodically.
I think one of the biggest things that they don’t really teach you is that most jobs end up having only a small percentage of your time spent doing the unique element of that job.
It’s import because a lot of people get scared away from careers that they think involve a lot of math, which they think they don’t like. In reality, even in math heavy professions, math is only a small part of what they do, and the parts they do are so routine that they aren’t hard.
Did you start from dried chickpeas? That’s the key
My only complaint about my immersion blender is that the part at the bottom is 100% metal, which sounds good, but it makes me paranoid to use it in my enameled pots for fear of scratching up the enamel. I wish I had one with nylon or silicone overmolding.
In terms of really simple “gadgets”, my favorites are wooden spoons that are flattened and almost sharpened like a chisel. They are great for scraping the bottom of pots/pans to get up fond.
In terms of more complicated stuff, I really like my Anova oven. It’s basically an overbuilt convection toaster oven that has a thermometer for wet-bulb temperature and a water tank to create steam. You can control temperature to the degree, and humidity in 10% increments. It also has a built-in probe thermometer. What this basically means is that you can set the oven to a strict temperature to hold with steam and convection, and you can cook a roast to an exact temperature for an exact amount of time (which they call sous vide, even though there’s no vacuum sealing involved). You can then set it to automatically ramp to a high temperature for browning.
It’s really nice for baking bread.
They made a new version at double the price with even more advanced features, but they’ve given it the nebulous “AI” treatment, so it might be enshittified.
Pressure ovens are a thing; I know someone with one. I think it has potential to really do some interesting stuff, but since they aren’t common, I figure it’s a lot of trial and error.
Meat is an obvious good use case, but i also use my thermometer to check the doneness of bread. Recipes often tell you a time/temperature, but it’s going to really depend on your oven/pans/the rise/etc, which is why recipes will tell you to insert a toothpick or something like that. It’s way easier to just stick a thermometer in.
I’ve found that you need to use an instant read for this, though, not a leave-in thermometer because bread has much less thermal mass and thermal conductivity than meat (which is mostly water), and the probe of a leave in thermometer will conduct heat into the bread, giving an arbitrarily high reading.
I also use my thermometer for checking the temp of leftovers because I hate when something is cold on the inside, and I don’t like jamming my finger into like 5 different spots to test to see if I heated something up enough.
Anyone replying “stretching” is basing their response on grade school gym class, not science.
Studies have not shown that stretching has a positive impact on injury prevention, and this has been widely known in the literature for over 20 years. Stretching can improve performance in some sports like gymnastics where increased flexibility is needed, but that is unrelated to injury.
Stretching has a negative effect on performance in other cases because it actually decreases muscle force generation.
Think about it, would you think that loosening all the belts on a machine would automatically make it less likely to break down?
So what does prevent injury?
So many people way overuse the term “sterilize”.
For anyone unaware, “sterile” means zero life remaining, not “really clean”. You serilize things with a pressure canner and strict protocols or an autoclave (which is essentially a pressure cooker). With steam, you need 15 minutes at 121 °C or 3 min at 134 °C. Dry heat requires 2 hours at 160 °C.
There are a handful of other ways (like tyndallization), but not common or convenient.
For fermentation, you don’t need sterile unless you are working in a yeast lab or something like that where you are trying to grow up pure cultures. Sanitization or disinfection is good enough. Basically you want to kill enough of the bad bacteria/yeast that the good stuff out competes it.
Trying to get jars sterile for fermenting peppers is pointless because the peppers themselves are host to a huge heterogeneous population of bacteria and yeast, and you aren’t operating under a laminar flow cabinet or something crazy like that.
Yeah, you want them clean and sanitized, but it’s really all about controlling the probabilities. Higher salt concentration helps, being really careful about keeping things submerged helps, using a good airlock and relatively small headspace helps, and rejecting any peppers that seem suspect helps. Also, resist the urge to open the jars a whole bunch of times. Every time you do, you let in oxygen.
Also, OP, buy some pH test paper. It’s nice to be able to double check that the pH is in the right range once you think it’s done.
I’m not clever, it’s a trademark term from Altra who makes running shoes with roomy toe boxes.
I do think it’s a good term, though, cause it does get across the point that most shoes are not shaped like your feet naturally want to be.