Datasets:

tomekkorbak

/

shp_with_features

like 0

irpws

askscience_train

I'm no computer expert, so forgive me if this is a ridiculous question: What would happen if computers switched to trinary instead of binary? I don't know if this is even possible, but what if, instead of just 0's and 1's representing off and on, computers understood 0's 1's and 2's for off, half-way on, and completely on. Would that speed things up? Make hard-drives able to hold more data, etc?

c266106

c265hux

The Soviets actually designed one called Setun and actually manufactured 50 of them. Interesting stuff!

One of the advantages of binary is that a binary digit corresponds nicely to a Boolean truth value. If you had AND, OR and NOT gates accepting ternary digits as input, what would their truth tables look like? Higher level languages often introduce a NULL or "I don't know" value, but this does not turn out to be very useful at the level of basic logic gates. Still, it would be an interesting exercise to design an architecture around balanced ternary with +1=TRUE, -1=FALSE and 0=UNKNOWN as the possible inputs to all the logic gates.

qat5m1

askculinary_train

I'm looking for a dessert with the softness of cheesecake and the crunchiness of potato chips Now, I know what you're thinking: what in the heck kind of nutty idea is that? But, I thought about: what if you combine a soft, more creamy, sweet dessert (like cheesecake) with something as crunchy as potato chips (not necessarily salty though) in one dessert like cake or something of that nature? I'm sadly no innovator in the kitchen, I don't have enough culinary background to make something like that on my own or even know what ingredients to use, nor have I ever heard of a dessert like that (I spent a good while googling for something that would fit my description but to no avail). Does anyone know of anything that could be similar to what I described? I imagined the crunchy part would be thin, maybe flaky, but not quite like puff pastry, I presume... And lastly, I hope I'm not breaking any rules. I read that we should avoid asking for recipes, but I hope it's specific (and bizarre) enough of a question that it's alright to ask! And that it doesn't count as brainstorming, this is... a bit confusing, not going to lie. But I don't wish to offend anyone and of course I'll go ask in another sub if this is not the right place.

hh5qn4j

hh5fbuj

Portuguese egg custard tarts, mmmm

I'm Greek and we eat this and it is amazing. Only thing is I'm on a shitty phone and can't get the link dealy-o working, but copy/paste? If all else fails Google "ekmek" recipes :) https://www.mygreekdish.com/recipe/greek-ekmek-kataifi-recipe-custard-and-whipped-cream-pastry-with-syrup/

su98g1

askengineers_train

What would you like to get when you start with a new company? I’m working in our onboarding experience program. Is there any branded swag you’ve gotten that left an impression, or some procedure you think every company should follow when bringing on a new engineer?

hx944db

hx96c28

I really like it when there is arranged cross functional intro meetings with people across the company. For swag, it always really sticks with me when a piece of deaf is actually nice, high quality thing I want to own. Doesn't have to be big an expensive, just quality. Like others have said though, clear expectations, and work honestly. All of my jobs I've shown up to and was basically told, go find good things to do

I HATE cheap branded crap. I would rather not get anything than cheap junk I immediately throw away.

sb66vb

changemyview_train

CMV: The sex scene in Marvel Studio’s Eternals did not add anything to the film, and in fact detracted from it Minor spoilers for the film follow: just under an hour into the film, there is a sequence showing two characters falling in love - one professes his desire to a third character who tells him to pursue it, which he does. They spend time together doing various activities, they hold hands, he professes his love to her. Then there is a brief sex scene, with no nudity, where they say “I love you”, then it cuts to a wedding scene. I would submit that the sex scene adds nothing to the film - the intent of the entire sequence, to show them falling in love, was achieved without it; the scene itself is dimly lit and amounts to little more than him lying on top of her; the dialogue within the scene could have been said in any scenario, not just a sex scene; and the “woah!” effect of the scene being in a Marvel Studios title interrupts the viewers’ suspension of disbelief. Additionally, I would argue it is the only scene that many parents would take issue with when showing the film to their children. Marvel Cinematic Universe fans often skew younger, and this scene makes Eternals a complicated film to show them. Happy to have my mind changed, though!

htyofe2

htybbhs

The scene is showing that they are more human than machine. One of the things that people completely skip over in this film when criticising it, is that it is a story about what makes us human. They are made in our image, and symbolize many aspects of humanity. The fact that they are actually synthetic beings further begs this question, what makes us human, and what makes them not human? The point of the sex scene at this particular moment, has followed the build up of showing us that they are above us, are the reason we are safe, are much more powerful than us. We have watched them display extra-human capabilities for a large portion of the film, and right as we are at a climax and (iirc) about to find out that they are in fact synthetic, we are shown them in the most stripped back, primal, and basic human form we can imagine, I.e., the very polite sex scene. We now see they are capable of love, intimacy, right down to physical longing, only to find out that they are infact, not human. Did they develop those traits by being around us? Did they have those traits innate inside of them? Is it a quality if intelligent beings to find love through romantic attachment? These questions are left with us for the rest of the film, as we wonder if these two characters are being human, of not. Which lead us to the peak of the film, where they effectively face off against eachother, with opposing morals on whether to side with humanity, or their creators. We are supposed to feel that Icarus has betrayed his found humanity by siding with the celestial, he is not only betraying us and the Eternals, but betraying what he has become, his own humanity. And it leaves us with questions in and of itself, but the sex scene, at that part of the film, is the end if a sequence showing them falling deeper and deeper into becoming human. It ends with them in the most basic instinctual human state, and then both characters unravel from there. I am by no means saying this film makes all the right decisions, I have many problems with it, but this is definitely not one of them. And for younger viewers, it is not even the most explicit scene in the MCU, and shows earnestly and politely a very intimate part of what makes us human, but not only that, how that bond can be betrayed, and how important it is.

It’s hard to compare that scene to the rest of the movie because everything was meaningless and not thought out with way too many stupid reasonings for the characters to do what they did. The sex scene made more sense than anything else and it would be a better movie of that was the only scene. All other intentions were stupid, and I mean stupidd, platitudes backed by their plot forwarding reasonings filled with holes in their logic. Sex? That’s something that they don’t have to fold the audience’s brains in half hotdog style to get me on board with understanding the incentives of.

dvsmnv

askengineers_train

I made an podcast for engineers, can anyone give some feedback? I convinced my company to allow me to make a podcast for engineers. We support and sell CAD and simulation tools, 3D Printers, and engineering services. So it had to be around those topics, though not a product pitch. Just sort of entertainment and ideas of the future the evolve from them. I've made 2 episodes so far. I'm trying to tie in thinking from other fields to engineering as well as a bit of history, two episodes isn't enough to fully develop my style or process yet, but I haven't received much feedback outside our company. If anyone is willing, can you give me some feedback? The first episode ties together marketing, engineering and 3D printing. The second episode is about getting the most out of your design data, thinking of it as a raw material that can be recycled in different ways. A couple of questions I have: Do you like how the ideas are presented? Is there a preferred length of an episode? I will have guests on future episodes, but do you like the "monologue" style? Is there any specific topic you're interested in me covering? It's my preference to give people episodes that they can share internally to gain common ground on where things are going, so any thoughts on differing arguments about engineering in your organization is helpful. For those interested in giving feedback, the podcast can be found at: http://www.buzzsprout.com/603703 it's also on Spotify, iHeartRadio , Stitcher ,and Apple Compared to sales, marketing, leadership, etc, there is a significant lack of podcasts that help engineers untangle issues of where their field is heading. I'd like to make this one great, though I prefer writing engineering "stories", rather than technical lectures. I'd like to hear thoughts on that as well. Thank you for any feedback in advance.

f7fg8mz

f7f6cu3

Don't target a particular length, you aren't on the radio. Make them as long as the topic requires and no longer.

Thanks for sharing. I will be listening to this tomorrow on my drive to work. I'm still studying engineering, so it's good to hear stuff that's not just textbook.

l9ofw0

askdocs_train

Why does it seem like some questions on here get avoided? 23 male. Not mine really but others I’ve followed, just seems like some questions always get a lot of doctor answers (blood result interpretation etc) where others it just seems like no attention. For example people asking about recurring infections, a ton of people ask about lymph nodes that they’ve had enlarged for months or years and they get no response. Stuff like that, genetic questions etc. I get there’s subspecialties but I just can’t help but feel a little frustration for those people when it seems like just want some info not a diagnosis and they always seem to get ignored.

glj90fk

glj5hwr

To be honest it’s a lot of redundant questions and a ton of hypochondriacs. I don’t see lymphs for years being ignored but do see I have a swollen lymph omg it’s cancer being ignored.

I’ve noticed they really like to answer questions about vaccines lol. It’s really kind that they spend their time answering any though. It’s like doing work on your personal time for free.

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?

h9d9kbv

h9ejzwm

I bake my own! There isn’t any bakeries where I live but even if there was I’d still want to make my own as I get to go crazy with it (this year was biscoff cake with layers of crushed biscoff, cookie butter, salted caramel and a middle layer of cheesecake!) I also bake my coworkers a birthday cake every year so they usually buy me a Dairy Queen cake or grocery store one so that I get to receive a cake too :).

I do most of the baking here, but my husband has made a tradition of making me an angel food strawberry shortcake for my birthday. Since my birthday is in November, it means finding decent fresh strawberries. He’s pulled it off for 40 years.

gotajc

askacademia_train

What secret unspoken reasons did your hiring committee choose one candidate over another? Grant writing potential? Color of skin? Length of responses? Interview just a formality so the nepotism isn't as obvious? We all know it exists, but perhaps not specifically. Any details you'd like to share about yours?

fri2m3o

fri97n8

We were deciding between two candidates. One was a postdoc with an impressive set of publications and grants working at an prestigious university. The other was an assistant professor on the tenure track at a teaching-focused institution with far less publications and no grants. No issues with fit for either one and both were hoping to move to the area for family reasons. Our chair (who wasn't on the committee but was advising) wrote in that he'd prefer to restart the search before giving it to the postdoc. His reasoning? That the postdoc wouldn't be happy long-term at our R2. We ended up selecting the assistant professor and will have to see how it works out, but the postdoc still doesn't have a job. I assume other interviews/offers may have been pulled due to covid. It's tough out there, even for really qualified candidates.

I've been on over two dozen search committees at multiple schools over the years. In my experience they've all not only been fair, but pretty transparent as well. Every one has been an open, international search, and while we've had a few internal candidates none of them ever made the shortlist. The one thing I have seen complicate decisions has been a desire for gender balance-- like all-male departments hoping to hire a female (or the opposite, which we've had too). You obviously can't write that into an ad but it happens all the time. That aside, I've had no interference from deans and as a frequent department chair have not interfered myself. That said, there have been *plenty* of reasons we've dropped people based on their applications or interview performance. For example, I've seen dozens of lawyers apply for academic jobs saying they "would like a change of pace and a lighter workload" and suggesting that since they have a JD and read a few books they'd be great professors. Those are always good for a laugh. Then there were the ones who said overtly sexist or even racist things during their on-campus interviews. Or the guy who we took to dinner with several faculty, ordered a nice steak dinner but told them not to bring anything but the meat, and proceeded to talk about comic books for two hours (and only comic books) despite repeated efforts to bring the conversation around to his research and/or teaching interests (neither of which were related to comic books).

y1886u

askculinary_train

I can't even have a cookware set that isn't a disaster, please help. Stainless steel gets recommended, but its a disaster. Even with butter/oil/spray, shit sticks on medium heat. Shit burns on medium heat. Washing them is a pain in the ass. Just the thought of attempting eggs or pancakes in a steel pan gives me the chills. The fine thin layer of overcooked batter or egg makes it impossible to flip. When I use "lots" of butter or spray, sure the first batch of pancakes turns out ok. But the second you try to cook a 2nd pancake, it sticks. And if I reapply butter/spray, it seems to burn or build up and turn into a brownish liquid that stains the food and doesn't work as well as the first application. Each round of lube gets progressively less and less effective. I have to wipe the pan out and almost let it cool down after each item gets cooked. Teflon - Can't use metal on it, understood. However the plastic pieces I have seem to "melt." So I can never use them on high heat. Example, making stir-fry erodes the edge of my plastic spatula. When I go to wash it, there is a small layer on the spatula lip that's melted down/shaved off...kind of like a pencil shaving. Sometimes I find the plastic spatula pieces in my food. Cast iron - I have 2 of them and only break them out for special items like steak or meats. Simple items still stick to them. I've posted the pictures of them to /r/castiron and nobody could tell if they're well seasoned or not. If simple items do not stick, they have this weird char speckle all over them. The eggs come out swirly black from whatever weird residue was left behind the last time. Usually they just stick. So I am looking for appropriate cookware set and cooking utensils that even I can not fuck up. Or at least advice on why my cookware now seems to fail me, or why I am failing them.

irwcbas

irvvfgj

It really sounds like part of your issue is that you're just cooking on way too high of a heat. Stainless steel: your butter/spray is turning into a "brownish liquid" - it's burning. Try making your eggs or pancakes on a heat setting that's several notches down from what you're using now. Teflon: your plastic spatulas are melting - your heat is too high. You shouldn't be using teflon/non stick at such high heat anyway. Turn it wayyyyy down. Use a different pan for your stir fry. And get some metal spatulas. Cast iron: "weird char speckle", eggs come out "swirly black" - you're not cleaning the pan well enough. It sounds like what you're getting in your food is burned food residue from the last time you cooked. Get a little chain scrubby and a drop of dish soap and scrub the insides of your cast iron until it feels smooth. When that's done, dry it *thoroughly*, then take a drop of vegetable oil and wipe the inside with a paper towel. You want to wipe out as much of the oil as possible, the metal should just have a sheen to it.

> I've posted the pictures of them to /r/castiron and nobody could tell if they're well seasoned or not It doesn't look like your post exists.

2xgxh4

askculinary_train

How do I introduce exotic and ethnic flavors to someone who has a very underdeveloped palate without scaring them off? I've recently taken over cooking duties for me and my boyfriend. He is a "meat and potatoes" guy, and I am not. I know he is willing to try new thinks and basically has no choice but to eat what I make, but I am worried that I might scare him off. I love intense flavours, I use a lot of seasoning and I am not afraid of curries or spices. My brother and father were similar to my boyfriend and after years of slowly trying different things, they eventually started liking a bit of variation. But it took a lot of time and a lot of coercion. Is there any method I could use to get him into these food more quickly? What are some recipes with mild ethnic/exotic flavors that I could start off with? Has anyone been in a situation like this before? What was the outcome? Any advice would be greatly appreciated! Thanks!

cp0axf9

cp00cih

In my mind, there is a big difference between someone who is inexperienced with food and someone who is a picky eater. Sounds like your BF is the former, as was my husband. My husband grew up in a meat and potatoes family.... while I come from a family of world traveling foodies. When we first got together, it started with me getting a more adventurous dish when we went out and then encouraging him to taste it. He almost always would taste what I offered and frequently really liked it. Soon I began to introduce these kinds of flavors at home. He was always willing to try it and our "deal" was that he HAD to be honest if he didn't like something. I wouldn't be allowed to be offended and he wouldn't be allowed to hide his opinions. This really helped. His family just never tried untraditional things, so he had no experience. To give you an idea, we took his brothers (ages 13,15, and 18) out for their first chinese food.... like your basic take-out chinese food. This is how basic their food choices were. My husband found that he did really like most of the "weird" things I liked. I know there are a few things that he simply won't eat and I avoid them. But for the most part, it was very easy to bring him up to speed. TL;DR - Inexperienced doesn't mean picky. Communicate and work together on this "project." He probably will like more than you expect.

Mexican food? As in, street tacos or adobado or other non-tex-mex foods. Exotic pizza. I've made Thai chicken pizza which went over well. Indian food that has familiar ingredients, like potatoes. Make aloo gobi perhaps. Chinese food. Make it similar to American style if he likes that, then start incorporating new ingredients like Chinese broccoli with beef. If he doesn't know if he likes Chinese now, maybe start with beef & broccoli or cashew chicken to see if he likes those. Good luck.

bkpskm

askhr_train

What are your best 'fake it till you make it' tips for climbing the corporate ladder?

emiyn1y

emixdbw

I've worked for a couple of different very large companies so I'll highlight a few things I've noticed in most people who moved up quickly. However, I will say that "fake it till you make it" applies more to a current circumstance (hired in for a job you're underqualified for, certain social situation)... these tips are just general advice if you want to "climb" the corporate ladder. In all the places I've worked for it was easy to identify people who just wanted to get promoted for the sake of getting promoted and who were overconfident (read: arrogant). * Be an above average performer, but you don't need to be the best unless you're going a specific technical route... in that case no "shortcuts" will reliably get you up. * Take on as many leadership roles as you can in a helpful way. It doesn't have to be anything crazy or an actual position, a lot of times these opportunities arise when no one wants to do a certain task and you take the initiative. * Get involved in cross-functional projects if possible and/or get visibility to people beyond your direct supervisor. * Do, however, make it known to your boss that you're interested in growth opportunities if you are competent. * Have informational chats when appropriate with people in areas you're interested in or want to get a better understanding of.

Networking. But while trying to avoid brown nosing.

mi796m

askbaking_train

What extracts do you think are worth it? So vanilla extract is probably the most famous extract. But there are a lot of other extracts out there. What extracts do you think are good to have, and how do you use them?

gt44gmw

gt3yn88

I see a lot of almond extracts here and now I’m feeling so confused over my distaste of it. Am I the only one?!

I like almond extract. I put it in whipped cream instead of vanilla, for example for peach cobbler.

92yr8f

askengineers_train

Mechanical Engineers, what industry do you work in? Do you like it? What kind of tools and softwares do you use?

e3a34j8

e39out4

I was an engineer for 12 years and now I'm selling antiques "temporarily" but I don't want to go back. Even though I'm making a lot less money. I hate engineering. Long hours and high blood pressure. Marital havoc, kids growing up never seeing you at home. A workplace eerily similar to Dilbert. No real design, you're just a glorified drafter and data-entry person now. No real chance to advance, you just do drafting and data entry until your wages rise to a certain point, then they fire you and find someone cheaper. Well...you can advance out of engineering and become a manager. Then you get to enforce this whole shitshow. Tools? We'd be best served if all the tools broke suddenly. Then we'd have to quickly come to grips with what we were actually doing. The typical engineer's skill set is 65% workarounds for buggy software and 25% office political ability. Balance possibly design ability, but if it is, you'll never advance very far. It's time all of us stopped thinking in terms of "I am an engineer" and asking ourselves if we were actually doing engineering. Because I will tell you what, my friends, looking at the world out there and using its products and goods, I am not sure I or anyone else for the last 20 or 30 years has been doing any engineering....

I work in the filtration industry reverse engineering filters. I use solidworks and excel, and it's a cool company and it's a pretty nice job.

l7wqbo

askbaking_train

Do you use melted chocolate or cocoa powder for your brownies? I'm currently on the hunt for the perfect brownie recipe and most of the recipes (about 70%) use cocoa powder instead of melted chocolate. What are the benefits of using cocoa powder instead of melted chocolate? Which ingredient do you prefer? I've also found a few recipes that use both, what's your opinion on that?

glbrpfw

glap2n0

Both! I use mostly melted dark chocolate and a small amount of dark cocoa powder.

The “best brownies” is very subjective. Some like cakey, some want gooey, some want dense, some like it very sweet where others want dark chocolate flavor. I’d recommend trying a few recipes, then deciding which one you like the best. From there you can change the type of chocolate (70% to 85%, dutch process vs not, adding chips, changing how long it’s baked, etc). If you want to add cocoa powder instead of chocolate, I’d recommend increasing the amount of butter or oil in the recipe to compensate for the fat/moisture in the chocolate.

yg454z

askengineers_train

What did you do to improve your communication skills. I feel like I confuse people a lot when I explain something to others.

iu8tzw5

iu6qzia

One thing to remember is that no one knows what you're talking about when you first start talking, especially if you are initiating conversation/ discussion. So always set up what you're talking about. What project, what problem, what solution you're trying to get to. I have colleagues that just start rambling about ideas in their heads and I have to tell them to slow down and start over with what they're talking about to begin with. Start with a broad overview before getting into the details and if it's not for a technical crowd, don't get too into the weeds.

Practice! Keep at it and you'll get better. Learn from others! Watch or listen to others giving technical explanations. What did they do or say that made you understand the material? Copy that! What did they do or say that was confusing or not understandable? Avoid that!

k0k09g

askbaking_train

Ordered 5lbs of chocolate chips for holiday cookie baking. Accidentally got mini chips instead of regular-sized. How should I use them up? I’m sure I could melt them to use for chocolate dipped cookies, the same as if use regular, but they just wouldn’t make the cut for some of the others that normally have full sized chips. What other ideas do you all have?

gdis2wq

gdk9gkj

How about truffles/ rum balls. Peppermint bark or candies made with molds. Chocolate coated apricots or other dried fruit. Chocolate spheres for hot chocolate, the list goes on and on!

The mini sized chips are great for cannoli filling/decorating or cannoli dip

jcl1g1

askacademia_train

My (undergrad) professor assigns 200 pages of readings a week and hasn't answered my last three emails :( I'm in a senior research seminar for my humanities major. The professor is someone I completely adore. I have, in fact, a bit of a crush on him. But he assigns so much in terms of readings - up to 250 pages a week but usually closer to 150. Do you guys think this is reasonable? Half of it is usually primary source material, half academic discourse, and then sometimes media pieces. So it's not like it's easy reading either. And then, and I'm not upset about it but it just makes me feel a bit embarrassed/rejected, he hasn't answered my last three emails! The first email was about something we were discussing in a meeting I had had with him. I thanked him for the meeting, sent him a picture which I had asked him a question about during the meeting, and commented about my interest in a memoir written by an academic he knows really well. No answer. That's fine, I guess, the email didn't have any action items. The second email was about my research proposal. I mentioned an author we had both been talking about, linked to a really interesting interview with him, and then asked the professor if he might be available to meet sometime in the next few days to help me refine some things for my research proposal, which would be due the following week. No answer. Ouch! I was really embarrassed. After this, when I went to class, I was a bit quiet. He noticed, and he was like, you're quiet today. have you done the readings? I was like yeah, of course I have. He said, so what's going on? I didn't say much. But I was actually a bit hurt that he hadn't been answering any of my emails, and I was also really tired... Anyways, I sent the third email a few days ago. In the email, I explained that I've always done the readings, all of them, take them really seriously, annotate extensively (my annotations document is about 70 pages now!), and then I mentioned that I find upwards of 200 pages of readings to be challenging (something all the classmates and I had agreed on - they were just too afraid to broach it with him), but that I still appreciated the readings and learned so much from them, and would even miss them after this class is over. I also asked if he assigns about this much in his grad classes. A few weeks ago, he'd said that I could take a grad class with him, so that's why I asked about that. No answer! I don't know what to do. Why isn't he answering any of my emails??

g948goe

g94k425

Emails are good for setting up office hour appointments and little else.

This load is normal for humanities, and seems a little low for me tbh. It's a load I normally give to 2 and 3rd years, depending on the subject. What's the content of your email? As a professor I don't answer email that read rude, whiny, or entitled. If you are complaining about a perfectly normal amount of work I would ignore those too. Email1. A summary of a reunion could be noted, and doesn't need an answer. Email2. Probably missed it, or didn't even looked the remitent (for what you say he told you in class), just saw a student asking for unpaid extra time he doesn't have. Email3. Complain about the load, not worth answering. I teach 12 groups, that's a total of about 500 students, on top of my research, my tutoring group, and mandatory training my uni is giving us for the new normality. Emails right now are hard, and sometimes they fall in cracks, it's not personal. Do you really NEED his attention? Or what do you need the answer to?

uintp7

changemyview_train

CMV: Professors and teachers should allow students to receive their tests back to see what they had wrong or right I get that students can copy answers and give them to next year's class, but the risk of that or effort of writing new questions is worth it. Tests are supposed to be a tool to enhance learning, not just a measure of progress. Feedback on exams have always been my go-to way to see how well I knew the material; when it's unavailable, I'm unable to correct specific problems in my learning and am left wondering what I didn't know. Obviously, if one were consistently failing their exams, they'd be better off just studying everything over again. But within a certain range, knowing exactly what one needs to work on is invaluable.

i7dun7t

i7dqjgg

Wish my university did this for final exams. We only get marks back for everything else.

>Tests are supposed to be a tool to enhance learning, not just a measure of progress. Tests and exams are actually primarily a measure of progress. The fact that they are also useful as a tool for learning is lucky, but you have other tools for that. I agree that feedback on tests and exams is excellent as a tool for learning *how to pass tests and exams*, but is that really what education should be all about? FWIW, I, personally, agree that you should be provided with past year or sample tests and exams, and you should have at least some access to the marked tests and exams you've just completed, but I do understand the reasons some educators are hesitant to allow that.

e9nc9u

askculinary_train

How do you cook your Korean bbq? I always just make it in a frying pan when I'm home but im looking to get a small indoor grill or bbq plate so the juice drips out. Probably a grill plate cause it's a lot cheaper lol What do you guys use to cook your Korean bbq?

fam39lw

fakjh88

I usually marinate overnight, and then cook on a charcoal grill

I tried a few of those bbq / grill plate things but I disliked that they were much harder to clean up. I just go with a butane burner and a pan now. Why waste the juices and fat, prep some veggies and let them cook in the delicious meat liquid. Of course you can grill it but I'm assuming you're talking about tabletop preparation.

uxpf8v

askculinary_train

Do you guys refrigerate your soy sauces? (Light, Dark, etc) I know they all say refrigerate after opening, but I see a lot of people who keep them in their cupboards. Is there a noticeable dip in quality if you don’t refrigerate them? It would be much more convenient if I didn’t have to waste valuable fridge real estate on a bunch of various soy sauce bottles.

i9z6syh

i9zs6xa

Definitely not. In fact, I have a large jug of soy sauce that sits in the pantry, from which I refill the soy sauce dispenser in the kitchen as needed. I'm sure that jug sits for many months before it's empty.

I remember kenji doing a double blind test and all of them said that the refrigerated soy sauce after something like 3 months tasted better. Definitely don't have to worry about it going bad but if I'm snagging a more expensive finishing soy sauce I keep it in the fridge, kikkoman goes in the pantry.

r1nv1y

askvet_train

My dog is high My friend left a 1000 milligram THC brownie and my dog ate it. She is a 4 pound female shitzu and I don’t know what to do. She keeps blacking out and wobbling. She has been like this for a couple hours now. She through up an hour after eating it and hasn’t had any fluids or food for a couple hours. Please help

hlzz2go

hlzurtl

THC + chocolate = vet NOW!

You should have her assessed on an emergent basis.

xzyxxf

askhistorians_train

Why are women in ancient Greek myths often depicted as equals, while they had clearly less rights in real life? My main example of this are Athena and Artemis. They were both independent women without a husband and were responsible for male dominated domains, hunting and warfare. Athena is often depicted with spear, helmet and shield, which a respectable greek woman would never wear. This also applies to other cultures like Egypt or the Germanic/Nordic cultures. In my understanding the mythological world did not reflect the real life society, wich makes no sense. Sorry if there is some strange grammar, my english is a bit rusty.

irqn5rl

irqmw6d

This has come up a few times This answer from /u/mythoplokos is the most relevant one: https://www.reddit.com/r/AskHistorians/comments/dfet6o/how_come_some_of_the_most_important_greek_gods/ But also check this one from /u/JoshoBrouwers https://www.reddit.com/r/AskHistorians/comments/gg37qo/why_was_one_of_the_greek_gods_of_war_female/fpzrefh/ And this one from /u/UndercoverClassicist https://old.reddit.com/r/AskHistorians/comments/gwfece/several_ancient_polytheistic_religions_like_in/fswmox6/

You might be interested in these massive lists of earlier answers on the topic by u/jelvijns7 and u/Bucketshelpme, and also this answer by u/Iphikrates

ro4cfk

askculinary_train

Does anyone have experience with a 2:1 (flour:fat) Roux? So I’m making a pot pie tomorrow (smoked goose, smoked pork belly, and beef) and it’s gonna be rather full of meat so I’d like to try to maximize the “hold together” of my gravy. I’ve used a 3:1 roux before (John Besh grillades recipe) and had great results, but that gravy set up more viscous than what I want here. The 3:1 roux is pretty neat btw, has the consistency of wet sand. Anyone used a 2:1 roux before? What’s she like? She cool? I’m looking for something that will hold the pie together well as it sets but still behave closer a regular gravy when hot. Willing to sacrifice some sauciness for structure.

hpx4zoe

hpwu3so

Ok so the ratio of flour to fat doesn’t actually matter. Instead, the amount of flour matters. You can make a 1:1 roux, but if you make 2x as much it’s gonna have the same thickening power as a 2x1 roux. Because the amount of flour is the same. I personally prefer 1:1 roux because I think the end product comes out creamier, but to each their own.

ideally actually what you’re looking for in terms of maintaining a structure when cold and normal gravy fluidity when cooked is a gelatinous property more so than the hold of your roux. I will say the thickness will defiantly aid that structure but you don’t want to risk making your gravy a paste more than a sauce. My first port of call would be to extract as much gelatine and collagen from the bones of your stock, and perhaps work in some more gelatine if you’re looking for a firm structure. Set and test small amounts.

yff9gr

askengineers_train

Is there an official term for a thing which starts to work after you hit it?

iu4kcja

iu3rvy1

There is a difference between "starts to work" and "fixed." Rotating equipment that is stuck after a long period of disuse may indeed by fixed with a good whack. Run it for awhile and check maintenance requirements for lubricants. Often however "starting to work" is masking an underlying problem, for example a missing tooth on a flywheel that a starter Bendix drive with which can't engage. For electronics there is a loose or corroded connection and the device is most assuredly not fixed. There are some things that are sold broken. Microsoft Windows comes to mind. Any system that must periodically be turned off and on again is broken.

Impact Calibration

bfbblz

askculinary_train

Why do souffle recipes call for less egg yolks than egg whites? Probably many people's answer will be 'because more egg whites add more lift'. But my question is actually not 'why the extra egg white?', but rather 'why not use up all the egg yolks?' Why waste an egg yolk when I can just add that last egg yolk to the base sauce? At first I thought that maybe the extra egg yolk might cause the sauce to coagulate too much and hence impede the souffle's rise. So I tested it out in a side by side experiment where one souffle is made with all the egg yolks and the other souffle made with less egg yolks. I found that they both rose to the same height and seemed to taste the same.

elckyss

elcpjsb

There are so many things that use just egg yolks in cooking that it’s often really useful to have them around. If you’re trying to use whole eggs rather than have anything left over go ahead and proceed as you did before, as you said, it works well enough. I doubt your result was quite as light as it could have been, but over mixing the one with fewer yolks could easily create similar enough results. When I make soufflé I use the yolks for topping steak tartare, a creme brûlée, whip up a quick creme anglaise, or make some sweet crust pastry and freeze it. You can also add them to cheese sauce for a richer mac and cheese, or mashed potatoes. Just because you’re not using it all up in one recipe doesn’t mean you need to waste it.

I don’t think I’ve seen a convincing answer yet. For my money it’s like this... In the professional kitchens I’ve worked in, you don’t start with eggs in shells (except for some purposes). You start with liquid yolk and white. That was even the case before the common commercial production of liquid egg when eggs arrived in shells... the apprentice’s first job was to separate all the eggs for the whole day’s production. Now the yolk is far more valuable than the white, so you are only going to put in the minimum required to acquire the texture you need. For a home chef it makes sense to use all the yolk available if you’re starting with whole eggs, but most recipes aren’t designed that way.

6e54g2

explainlikeimfive_train

Explain like I'm five years old: When you buy a piece of clothing from a name brand such as Nike, Calvin Klein, or even Dolce and Gabbana, are the actual materials and product quality better than something from Walmart, or are you only paying for the branding?

di7ys0k

di7uv2o

I can personally attest that the quality is better for at least some name brands. I'll use denim jeans as an example. I've owned cheap jeans from various brands for most of my life. They weren't too small or too tight. But they tend to rip, fray, and dimple a lot more. Buttons tend to pop off, zippers don't stay zipped, and visually speaking, you can see that the quality is lower. You can also tell that the fabric is a lot thinner. They look a lot more worn out over all, and it happens a lot sooner. Then, I saved up for a pair of premium denim jeans. I've owned them for 4 or 5 years, and I'm just now starting to see signs of wear, but *nothing* like I've seen with cheap denim. When you touch the fabric, you can both feel and see that the quality of the fabric is miles above cheap denim. The color is richer and doesn't fade, the denim is heavier, and it doesn't pill or dimple. They fit better, they are more comfortable, and they look nicer. There are no unraveling threads, the zipper still works flawlessly, and I've had no problems at all. No holes, no rips, nothing. I've never owned a pair of jeans like this. They just do not compare to lousy, cheap jeans I've owned in the past. I don't think this is a special case, either. This happens across the board, with all types of clothing. It's no guarantee, and I'm sure there are exceptions to the rule. But many times, you are in fact paying for quality.

It will depend, but I have a couple of anecdotes from clients: One guy with long experience in the textile industry: Do you know the difference between a Lacoste polo shirt and the [generic brand] brand you're wearing? Me: The material, the work, the... Guy with long experience in the textile industry: The Crocodile Another told me of a business trip to Vietnam (IIRC), where he was taken to a textile factory. He bought about 10 shirts for the equivalent of 10 EUR each and was very happy with his purchase because, if sent to Europe, those shirts would have been embroidered with the logos of Calvin Klein, Yves St. Laurent, etc. and then sold at least 10 times more expensive.

qox7h1

askengineers_train

What happened to the quality of engineering drawings ? (Canada) I work the public sector in western Canada and what happened to the quality of engineering drawing submissions from private consultants ? Whether it be me or my colleagues in crown corporations, municipalities, the province, etc. compared to 5 - 10+ years ago you'd think the quality of drawings would only increase but no. Proper CAD drafted civil site plans, vertical profiles, existing Vs proposed conditions plans, etc. were standard. Now we get garbage submissions, I mean okay I'll try to be a bit nicer, we get very rough sketches or even a google earth image with some lines. I get the desire to want to save time and costs on engineering but I don't even know how a contractor would price and do the work off these sketches. And seriously proper drawings only takes a drafter a few hours. Contractors always complain about government agencies and municipalities taking a long time on approvals but given the garbage submissions they're providing I don't even know what they were expecting.

hjqehxk

hjqcr9w

Kids come out of school with masters degrees in FEA or PhD’s in hysteresis analysis of high ductility titanium dowels in seismic regions, then they get jobs as junior engineers and have no f’n idea that you can’t literally bend a rebar at a right angle or how to tighten a f’n bolt, and here we are

Interesting. I've been reviewing metric craptons of drawings of late and often I find myself thinking, "Jesus Keeeerist. I don't need the location of every fucking rock and bush on the job site. You're going to tear them out anyways!" Seriously, so much detail that it feels like they do shit just to justify charging more. Not making this up: They flew a plane over our job site to get a LIDAR scan of the topography. I could see features in the scan like a hole I dug for reasons a few years back. The detail was impressive, but WTF was the actual point?

61xn3f

askhistorians_train

I've heard a few times that the Southern Song dynasty in China was on the verge of an industrial revolution when the Mongols invaded. Is there any truth to that?

dfifffy

dfinxwg

The answers in this old Askhistorians discussion based on a similar question by /u/astrogator don't really meet current standards, but you might find them a good starting point.

OP's question is related to a rather controversial topic in the areas of economic history and world history. The central issue of the so-called "Great Divergence" debate is as follows: Why did the Industrial Revolution happen in the West and not in China (or anywhere else)? The answer to this question largely depends on who you ask. I will summarize two of the major approaches (these are by no means the only theories regarding the rise of the West, for example the world-systems theory also has many proponents): * ***Eurocentric*** school: This is oldest approach, dating back to Karl Marx and Max Weber, which has persevered through the work of historians like David Landes. Eurocentric historians attribute the Industrial Revolution to cultural, religious, or institutional qualities that are unique to Europe. Weber's view was that the "Protestant ethic" was crucial to the emergence of the Industrial Revolution. The West's "spirit of capitalism" could be explained by the Calvinist belief in predestination. Landes in his *Wealth and Poverty of Nations* also attributes the Industrial Revolution to the cultural values of the West. While he concedes that many technologies originated from China, he argued that China lacked Europe's culture of innovation and institutionalized property rights, which prevented China from industrializing. * ***California School***: This approach is more recent and has grown in response to the declining popularity of the Eurocentric approach in academia. The thesis of most California School historians is that both China and Western Europe were capable of industrializing, and that the rise of the West was neither inevitable nor permanent. In their view, Europe was less advanced than civilizations in Asia until a few centuries ago, when fortuitous circumstances in the West allowed it to surpass the East. Kenneth Pomeranz believes that prior to the Great Divergence around 1800, China and other parts of Asia were economically on par with Western Europe. In his *The Great Divergence: China, Europe, and the Making of the Modern World*, he attributes British industrialization to its easy access to coal and the resources it acquired through its colonies. EDIT: Unfortunately, the majority of historians working on the Great Divergence have focused exclusively on the Qing dynasty. To quote Peer Vries (I would also recommend reading his article about the historiography of the Great Divergence): >The question why there was no breakthrough under the Song and why (probably) the Song achievement was never repeated is still open and, what is more surprising, all but ignored, by Californians as well. Debates about the Great Divergence almost exclusively focus on the question why Qing China did not take off. As I confine myself here to synthesising and evaluating existing scholarship, my references will also primarily be to the Qing era, although there are very good reasons in the future, pending further research to pay far more attention to the Song period. However, Vries does cite a few historians who have examined the Song/Yuan period in relation to the Great Divergence. The first is Mark Elvin, who makes the case in *The Pattern of the Chinese Past* that Song and early Yuan China experienced a "medieval economic revolution" in agriculture,commerce, urbanization, and science and technology. Elvin attributes Chinese stagnation after the 1400s to what he calls the "high-level equilibrium trap". Chinese advancements in agricultural and transportation technology during the Song/Yuan period (in addition to inexpensive human labor and a large population) had reached the point that it discouraged investments into further technological innovation. Eric Jones's *The European Miracle* also discusses the Song/Yuan period extensively. He writes, "By the fourteenth century AD, China had indeed achieved such a burst of technological and economic progress as to render suspect the frequently expressed belief that industrialisation was an improbable historical process." Jones gives two examples: a water-powered hemp-spinnging machine that is "as advanced as anything Europe until about 1700" and the Chinese production of iron in the 11th century, which was "approximately the same as the entire production of Europe in 1700." Jones attributes the rise of the West to a combination of several factors that were unique to Europe, but absent in Asia.

qc5wwb

askphilosophy_train

How can the supernatural exist? Isn't everything that exists "nature"?

hhe29sg

hhdvsp2

It depends on what you mean by those terms. For example, Spinoza maintained that God is Nature, that those are interchangeable terms referring to the same entity. Depending on what you mean by "supernatural", that could mean that either Spinoza makes supernatural impossible, since everything is Nature, or he makes everything supernatural, since everything is a mode of an attribute of God. Just depends on what you mean.

If you define nature as something "material" which must be explainable by our current scientific knowledge, then anything that does not fall into this category will be supernatural. It does not mean much besides "everything in nature must fall into X and this thing does not". What generally happens is that we extend the concept of natural to encompass these new "supernatural" things as well. Can't think of any good examples right now, but, quoting someone, "water, fire, air and dirt, \*\*\*\*ing magnets, how do they work?".

pbnh38

askculinary_train

How To Quickly Dry One Chicken Breast I have a roommate with sensory issues such that she gets sick consuming any hot liquids. This unfortunately includes chicken juice. When group cooking, we've had to sacrifice juicy chicken, instead keeping it in the oven until 175-185 degrees internal. So far we've been doing this for all our chicken because it's a hassle to pull out one or two breasts while the last one keeps roasting another 10 min and trying to time all this with the sides. Possible, yes. Just annoying. Does anyone know of a simple quick way (<10 min) to overcook/dry out a single chicken breast? Would the microwave work?

haczpxn

hada7rt

There is 2 ways I can think. 1. Microwave it will not be great. But it would work 2. Either an air fryer or under a broiler for the extra 10 would do it.

to build on the comments already made, i think a combination of butterflying the breast for her and putting it into the over 5-8 mins before everyone else's would get you the results you want, all be ready at the same time

kkf4t9

changemyview_train

CMV: Every tax-paying American citizen should get a stimulus check regardless of income level According to CBS news, the new package calls for $600 to US citizens who make under 75k: https://www.cbsnews.com/news/stimulus-check-democrats-try-2000-dollar-direct-payments/ >The package provides $600 in direct payments for adults making up to $75,000 per year and children, with $2,400 for a family of four. The first round of payments in March had a similar exclusion; I got $1.95. I live in a relatively high COL area in the country and make less than 6 figures. At the time, I thought it was okay because I wasn't going to lose my job, and honestly didn't really need it. This time around, my job is on the balance, some people in my household who contributed to finances are no longer able, and my expenses have been steadily increasing over the past year. Every business is trying to squeeze out the last dollar they can in order to stave off closing down (or are busy capitalizing, depending on the industry). I know the situation could be worse for people like me, but everyone is suffering. I worked hard to be where I am, I pay my taxes like everyone except the current President, and I'm hurting economically just like everyone else. I feel entitled to this stimulus money, and since I'm apparently not going to get it anyway, at least I would like someone to CMV. I can be convinced if someone explains why 75k is a reasonable limit throughout a country with varying levels of COL, and why it's necessary to give out 5x more money to businesses but almost nothing to hard-working citizens like me. Why should people like me effectively subsidize the stimulus of the rest of America?

gh24rwj

gh24edt

Do you not think American adults who aren't paying taxes should also receive a stimulus check? Maybe it's not what you meant from your title, but figured I'd check. There are certainly folks who earn so little they don't pay federal income tax and I'd expect a stimulus check would be quite important for them

Depends on what the goal of the stimulus is. If the goal is to stimulate consumption spending, then it makes sense to put a limit on who can get it based on their income level. After all, it is well documented that the lower your income level, the higher the percentage of your income will be spent. So, maximum increase in consumption for least amount of dollars will be gained by focusing heavily on giving to those on the low end of the earnings.

waz5lk

askphysics_train

if you put a raw chicken inside the The Large Hadron Collider, could you eventually cook it? I don't know if this really makes sense but is currently 4:13 AM here and I can't get any sleep thinking of this. I couldn't find any reliable source to answer my question on Google so if you know a place to search for an answer it would be pretty appreciated. The only page I could find a discussion was quora, where they spoke about what happens if you stick your hand and the most common answer was "it would put a hole' My intuition tells me that the particles carry an immense amount of energy so plenty going through the chicken would eventually cook it.

ii4j9uk

ii47wh5

In the right place you have a chance to get a cooked chicken. You would want to place it in the beam dumps where it doesn't get hit directly by the beam, but warmed up by the parts that do. The beam dumps heat up by several hundred degrees if a full beam is dumped into them. Any attempt to put it into the beam pipe directly would destroy the vacuum conditions and you lose the beam before the chicken has a chance to get hit by the beam. In ATLAS and CMS the collisions can reach a power of a few kilowatts - similar to an oven - but that energy is in highly relativistic particles which won't deposit enough energy in the chicken to cook it.

Not sure I’d call it “cooking” as per se

gx8uzk

askengineers_train

Book recommendations for an engineer graduate? What books should every engineer read??

ft0nlyx

ft0buj2

Machinery's Handbook, Large Print Thirtieth Edition. https://www.amazon.com/Machinerys-Handbook-Large-Print-Oberg/dp/083113092X Everyone know this book but most engineers I know have 30 to 50 charts marked that they use often. The rest of the book is unknown to them and it is packed with a wealth of information.

Anything about Hyman Rickover.

v7z98u

askengineers_train

Mechanical engineers in robotics, what do you do? Interested to hear the job roles/duties for any mechanical engineers in this field. I have a vague idea of what computer scientists/EEs do (control, embedded software etc.) but I'd like to get a better grasp of what's done by the mechanical guys. Do they dabble in everything or focus mainly on the mechanical aspects?

ibq45bi

ibpr9va

Just graduated with a concentration in both mechanical and electrical, so a bit different, however I realize now I won’t be using either because I’m being trained in software. So you could really go with any aspect of robotics as a mechanical. I will say I’ve noticed a lot of the things I learned in mechanical engineering still apply to software though in terms of the math and logic that’s used.

I completely transitioned to software. Getting a degree in mechanical just meant I know what and why I was programming certain functions.

9p5dye

legaladvice_train

Mother is actively trying to get me committed, she thinks she can cash out my life insurance. So, I'll start off here by saying that I do have an alcohol problem. I have gone to a rehabilitation hospital, and I have a sponsor and I'm completing the steps. I've just had a few bumps along the way. When I began my job here in downtown Chicago, I had been going through the process of moving in with my then girlfriend. Our rent is high, but we took what was available in the small town we live in. We eventually broke up amicably, and parted ways. She however left me on the lease, and moved out. This overnight left me with an additional $600 or so in debt, at least. One thing led to another and I sought treatment but that meant missing out on work. I also was very good at my job and loved it there. So work eventually let me go, because I ran out of FMLA time. I did try and work with them, but ended up getting evicted and that really triggered my habit. My mother had gotten a benefits package from my work when I started. (And she opened my mail.) She was listed as a beneficiary to all my disability benefits, including life insurance. So one day, she decided to start gathering documentation. She told my ex girlfriend who had moved out that she wanted me declared disabled. The motivation on her part is monetary only. She actually has been virtually unsupportive of me and my road to recovery. (I understand this is not how things work, she can't cash out on me somehow.) But here we are. I know she's been talking to an attorney and on my latest trip to the hospital for treatment she "petitioned me." which was pretty much them putting me in a room when I asked to leave. I've talked to the social worker that night and she found no reason to keep me. Since then I've decided to go back to rehab to get better. In the meantime, I moved back in with my mom and dad. - My dad has been very supportive. Today when helping me move, she mentioned that she wants me to "sign contracts" before I can stay. I also want to mention, that this isn't the first time she's done things to have me put away. I had talked to a psychiatrist about it who said my best bet is to get an order of protection. So here I am, trying to seek help, trying to recover and I mentioned I'd like to visit the same hospital where I had gotten my inpatient and outpatient treatment. She said that "I may not get to choose." and I'm going to do what my attorney said. I am a fully functioning adult. Today, she told me I shouldn't call my sponsor to talk. My dad thought that she was right somehow and agreed. I'm not sure this is the best environment, but if I leave- there's a possibility I'll either be homeless, or somewhere that I'm far away from the opportunity to work. What would be the best way to approach this. I don't want to burn a bridge with her, and she's done some really serious things that concern me. Example, on a hot summer night I slept in the nude. She took pictures, and sent them to my ex girlfriends. (They were not welcome.) I'm worried about my safety. I also know with the correct support and treatment, I'll be okay. But her negativity is not something I can tolerate for long. Also, my ex girlfriend is out of state, finishing school. She's a psych major, so she knows how to support me. My mom had contacted her, and accused of her of being an enabler and even went to far as to say she gave me pills? It was regular blood pressure medication I had on the counter. It's getting to the point with my mom where she's attempting to control me. I'm 32 years old with a very treatable problem. I know it comes off as "a protective mom." but I've had different people, from police to firefighters that told me to stay away from her. Legally, what can happen- what do I do? What would be the best approach? &#x200B; &#x200B;

e7zwqhw

e7zyz19

Talk to the hospital and your soonest about a half way house or sober living house that way you will have a safe place to live. Not sure why your spinner and/or hospital and their social worker didn’t mention these when you voices your concerns. They exist you just have to find them. Also do what other commenters have suggested by removing your mom from everything. I would also see if your sponsor has any contacts for legal assistance pro bono or low cost to draw up documents to protect yourself. Also don’t sign anything your mom gives you. She sounds shady and you gut instinct sounds correct about what she wants to do. Not a lawyer but I would seek one out if I were you.

Its time to talk to the police. Sending nudes without permission is a crime in most areas, nowadays. Also, taking pictures of someone nude is a different crime. Your mother needs to be behind bars. Don't eat anything she feeds you.

10y9nt

askculinary_train

I've never used alcohol (beer/wine/etc) in my cooking, can someone explain to me in which situations I should be using them and the purpose of it?

c6hvmjt

c6hxvly

One thing that hasn't really been mentioned clearly is a big one, alcohol soluble flavors. There are plenty of flavors that sort of "unlock", that is, become easier for us to perceive when alcohol is present. Edit: See below, sorry for misleading!

Well this is a direct crib from Alton Brown's show but anytime you are cooking a tomato dish you will want to include at least a little alcohol because tomatoes have some enzymes that are only soluble in alcohol. I generally use a bit of white or red wine anytime I make any kind of sauce just to deglaze the pan. I also throw around a half a cup of white wine in my risotto as well. Also any dishes I'll be slow cooking, I just find it really enhances the flavor. For beef I'll generally go with some kind of red.

eldr3f

changemyview_train

CMV: High prices on emergency medical treatment should be considered price gouging I was listening to a podcast about the high price of air ambulances. The couple being interviewed for the episode had been severely injured in a car accident, and they had to be airlifted to the hospital. The wife was airlifted by a one helicopter and received a bill for $1,700. The husband was airlifted by a different helicopter and received a bill for $13,000. https://www.npr.org/2020/01/03/793389441/the-skyrocketing-cost-of-air-ambulances Normal laws of supply and demand do not exist when a person is having a medical emergency as the person does not have a meaningful choice to decline the necessary treatment. The same is true for someone who needs life-saving drugs like insulin or HIV treatment. By "high pricing" I mean more than needed to maintain a modest profit and stay in business. An acceptable price is one that, all things equal, is just high enough to incentivize the provider to keep offering the product or service. In the above example, the helicopter that charged $1,700 was making enough to stay in business so the $13,000 price was clearly excessive. In the US, price gouging laws apply only to areas in a temporary state of emergency. I'm not arguing whether or not price gouging laws are good policy in general, but rather that **given the existing framework of protections for individuals who live in areas in a state of emergency, the same framework should be applied to individuals in a personal state of medical emergency.**

fdh93nv

fdhb01t

I also listened to that podcast and kind of agree. I don’t like the idea of being charged for something you don’t consent to. Even if you obviously cannot consent. However I don’t think it is price gouging. I feel it’s a persons or a cities responsibility to ensure proper emergency care is provided for an area. If they say an air ambulance can charge whatever they want because they want the quickest possible trips to hospitals then I think crazy bills are acceptable. A better way to run a city is likely to have regulations on what ambulances can charge for their services. So basically it’s not price gouging, but we should change the laws to prevent it anyway. Disclaimer: my knowledge of the situation is also limited to that one podcast, and not necessarily reflective of what I will think in the future.

Do you have ANY idea how expensive helicopters are? You’re looking at an entry cost of a quarter million dollars JUST for a semi decent vehicle itself. Add in the tens of thousands of dollars in ongoing costs for maintenance, storing the vehicle, fuel costs, the costs associated with having multiple highly paid pilots ready so you can take off at any moment, the medical equipment and paramedics pay who will be on the helicopter, etc etc. owning and operating a helicopter is orders of magnitude more costly than owning an ambulance. It is *incredibly* costly. Heck for my brothers bachelor party I wanted to see if I could hire a helicopter to take our group from our paintball spot back to his house 10 miles away. That woulda been an awesome way to end the day right? I was quoted at $10,000 dollars, and that woulda been something known well ahead of time and planned for, not a last second emergency for the pilot. Also many of those costs are going to be there no matter what, so it doesn’t matter if you have to only use that helicopter once this week or 30 times, you have a continual cost. So as a logical person you need to charge appropriately otherwise your hospital will have to remove that as an option and it will lead to loss of life.

z0x8ye

askscience_train

AskScience AMA Series: I'm a wildlife filmmaker who's spent years tracking and filming the endangered ocelot population in Texas. Ask me anything! Hi, I'm Ben Masters, wildlife filmmaker and ocelot enthusiast. I studied wildlife biology at Texas A&M University and founded the production company Fin and Fur Films in 2015.  There are fewer than 120 ocelots remaining in the US. With many factors acting against them, there is still hope for their survival, if opposing parties can come to an agreement on their management methods. I've spent years in Texas capturing the first-ever high-quality footage of American ocelots in the wild, meeting with stakeholders along the way to raise awareness about conservation solutions. You can learn more about these efforts in the recent PBS Nature documentary "American Ocelot," now available to stream in the US. I'll be answering your questions at 1 pm ET (18 UT). Ask me anything! Username: /u/benmasters88

ix8wr88

ix8889o

I just watched the episode. Wonderful! Has fired me up to do something to force action on this. Also, Birdie is adorable!

Have you managed capture Revolver Ocelot?

ntcbuu

askculinary_train

My wife is allergic to citrus but I want to make tahini sauce. Every recipe I find has lemon juice in it. What can I substitute without totally altering the flavor? Normally with things that require lemon juice, I substitute white vinegar or rice wine vinegar (depending on the dish). I just am worried about totally changing the sauce’s flavor because I’m making substitutions without knowing what I’m doing.

h0rb0zy

h0re2ri

I have used vinegar before and it is still good

What is she allergic to if you don't mind me asking? Is it the citric acid? The oil? Pith? If it's not the citric acid, I'd consider that as a first option and failing that, fall back to just white vinegar. You could also just do it without vinegar but it kinda tastes flat. You'd have to make it up on the plate by using stuff like vinegar in a salad, pomegranate molasses or sumac.

q8opg3

askphilosophy_train

Is there an Eastern "Marcus Aurelius"? I don't know a lot about Eastern philosophy and the different figures from history the way I do more Western ones. Is there an Eastern philosophy person in the same archetype as Marcus Aurelius? Ruler, book they've written, governed by philosophical principles?

hgr69gf

hgr4g4y

Emperor Ashoka

There's The Book of Five Rings by the great samurai Miyamoto Musashi.

sz1ljt

askanthropology_train

I feel ignorant and stupid in class - Help? Hello, I am a first year bachelor student in anthropology. I dropped out from a business university to pursue my interest in this field. I ave always been interested in topics that can take an anthropological approach and I enjoy all of my classes. It is the first time in my life that I enjoy going to my lectures, listening to the professors and doing my assignments. However I have noticed that I do not have the same knowledge that other students in my class have. I regret not paying attention during History class in high school. I am not politically active and I have not been learning about past social issues or revolutions. One day in class the professor asked us if we know who Che Guevara was, and I was the only person that only knew him from the pictures. I was ashamed and I felt stupid. I hate the fact that I do not have the same knowledge as other students in my course. I don't know where to start and what to read/watch in order to be more involved in discussion topics. It would be very helpful if you could list any topics that I should research. What should an anthropologist know? I would really appreciate any comments and advice.

hy25jvw

hy1q2cf

Anthropology and history are linked. For history, youtube channel crash course in world history by (forget first name) green. Start at the beginning and watch an episode or two a day

From a learning perspective, we learn best by tying the new information to what we already know about. It turns something from random trivia floating in the air to something meaningful when you can tie it to something with value to you already. You probably haven't been exposed to some of the information you are now learning, or you didn't have a frame of reference to incorporate it into. Your job now--as a student--is to learn and tie what you learn into your existing framework. Part of that framework will be given to you by the structure of the course. The rest sometimes just needs a connection to what you already know. For me, my interests as a kid were the military in general and warfare. That lends itself to learning about and understanding political and economic structures as well as the history of populations in conflict and transformation. I learned some EMT skills and got interested in physiology and anatomy, so a lot of biological elements about people and primates builds off that initial basis of looking at people medically and looking at what's the same and different. For me, learning is the continued process of tying what I know about people and (military history) to what I'm learning that's novel to create a better understanding. So, I don't know how far into business theory and the like you got but look at what you learn with that as a start sometimes. It might help you understand things about people and populations, especially with how they handle resources and what that part of their culture might be, then tie it into whatever other parts about them you want to or need to learn... Also... Don't be afraid to ask questions. Sometimes, other students will nod and agree with stuff they don't have any idea what it means because they don't want to look like a fool. Ask the questions. You'll learn, they'll learn, everyone gets ahead. If you aren't comfortable asking in class, make a note, go to officer hours, and ask then. If it's something your professor thinks is important you should know, they'll tell you or sometimes give you something additional to read. That said, read what's assigned first...

iv3y1z

askscience_train

AskScience AMA Series: I'm a glaciologist focused on why large outlet glaciers in Greenland are changing. Ask me anything! My name is Michalea King and I recently completed my PhD in Earth Sciences at the Ohio State University. I am a glaciologist and most of my research focuses on how and why large outlet glaciers in Greenland are changing. Also answering questions today is Cassandra Garrison, a reporter at Reuters who wrote about one of my latest studies. The new study suggests the territory's ice sheet will now gain mass only once every 100 years -- a grim indicator of how difficult it is to re-grow glaciers once they hemorrhage ice. In studying satellite images of the glaciers, our team noted that the glaciers had a 50% chance of regaining mass before 2000, with the odds declining since. We'll be logging on at noon ET (16 UT), ask us anything! Username: /u/Reuters

g5pgr6j

g5pdrdr

How do you respond to people who don't believe in global warming or climate change? Essentially, how do you respond to people who don't believe in science?

Thanks for doing this AMA! Is there anything unexpected about glaciers that you’ve found in the course of your work? Anything that the would surprise folks?

n8ia9y

asksciencefiction_train

[MCU] Why didn't Asgard rebuild to some modicum of its former glory in the 5 years since coming to Earth - was there no one left who knew the intricacies of things like Soul Forges, anti-grav chariots, and the Rainbow Bridge?

gxiqkj1

gxiincn

They were still recovering much like how Earth was recovering after the snap except they pretty much had to start from scratch. They lost most of their population, all of their infrastructure and power generation, and all of the material resources the Bifrost previously gave them access to. Nevertheless, in New Asgard we see a few shiny Asgardian buildings. There are even more when you look through the portal they arrive through in Endgame. We also see a large number of Einherjar, many of whom had Asgardian armor and weapons which were most likely produced on Earth. So they've definitely retained a lot of their expertise and ability but we don't get to see much. Rebuilding the Bifrost would be a practical and political problem. It was a huge piece of infrastructure and likely relied on the energy production of Asgard itself. It's also a huge security risk for the people of Earth and serves a purpose that is no longer relevant to the Asgardians. The same could be said of the anti-grav chariots or other systems that would let the Asgardians raise a large army.

All that was fine on Asgard... In a different realm. Now they're in Midgard. That stuff just doesn't exist here.

vrza2f

askengineers_train

Is a 24 Month Non-compete something anyone has delt with when job seeking? I have just received an offer that is requiring me to sign a non compete agreement. The term is 24 months after termination and covers every aspect of my job. They claim they can release it at anytime but to me it seems like I run a chance of having 0 work experience for 2 ENTIRE YEARS if I leave this position. Is this in anyway standard? I'm working as an OSP and I would say I am hardly privy to secret information. Most of my work is universal Telco practices and equipment used by most of the industry folks. Is this really a formality or is something fucky?

iezcmh3

iey3yru

In California anyway they basically are unenforceable. I'd never sign one personally but then again I've never been in a position too so idk.

From what i hear, Non-competes are no really enforceable and even then you can talk about what you did/learned in a job without actually mentioning the project name or exact items. I worked on a engine valve company before and some designing things we did were critical and proprietary so when that came up in an interview, I mentioned that i worked on some proprietary parts doing X, Y, and Z without diving into the details, that is fully acceptable by the interviewing company/hiring manager.

v3ffz7

askbaking_train

Confidence in the kitchen. This may be a stupid question. And it's also a rant. I ask this as I'm sitting on my couch frustrated and angry. How do you maintain confidence. I know, go back to basics. But I had macarons nailed. Almost every batch was at least 80% perfect. And the last four batches have been horrible. I'm not selling from home because that was chaotic with children, but now why is it falling apart? I made macs, bread, and date squares this morning. The bread worked out but still doesn't have that mouth feel I like, but my husband and kids still love it. The date squares are so messy and fally apart. I haven't made them much so I think I over boiled the prunes making them too thick. I think what I'm asking more than anything is does anyone else have waves of disappointment? And if you do how do you deal with it? It makes me want to quit baking all together. But yet I never do.

iayfq11

iayxy8g

Often we are our own worst critic when it comes to our finished products. We can make certain things with our eyes closed & other times it's a baking flop...even with stuff we made a bazillion times!! I've been there, I have my tried & true recipes, then all of a sudden something went wrong. In the beginning I'd be hard on myself, calling myself a failure & such. But now I trouble shoot to see where I went wrong. Sometimes it's something I did wrong or differently, even a different ingredient...sometimes the ingredient changed. Other times it's something beyond my control...like weather & humidity, What I do to get my confidence back after baking flops? I trouble shoot, figure out what & where I went wrong, even check the weather. Then I try again. Then do a happy dance when it turns out. I've been baking awhile, like everyone else we have our bad baking days. I've learned to to eat my mistakes. Sometimes there's nothing wrong with what we made, it just doesn't look "ideal" in our eyes. Even though I haven't made macarons yet...they intimidate me, eventually I'll attempt them. I have a bucket list in what I'd like to make, what stops me is sometimes my confidence. I tried caramel sauce 4 times before I finally got it right...it was such a good feeling. That helped with my confidence, now I feel I can try other stuff. Just don't give up, your baking groove/mojo will shine through again.

**...does anyone else have waves of disappointment?** Daily. I've been baking bread for 40 years. I still mess up at least once a month. Yeah, its disappointing. But I put it on the back burner to simmer so that my brain can figure out WTF I did wrong. Most times its my own fault by not paying attention to recipes. The wife tried a new squares recipe today. She got the recipe on the peanut butter jar. Graham bottom baked in the oven, chocolate/peanut butter and marshmallows on top (think rocky road on a graham bottom). When I came into the scene, there was this monstrosity of melted oil and graham crumbs in a soup bowl with her squares proudly finished in the 9x9 pan. What went wrong I asked. "Don't know", she said. I looked at the jar recipe and could see just with the recipe for the graham bottom there was a problem. 1 cup of graham crumbs, 1/2 cup of butter and a 1/4 of sugar mixed together and pressed flat in a pan and bake for 5 minutes...well, that is not going to make something successful solid enough to spread a blend of melted chocolate and marshmallows. So it wasn't her fault. She improvised and made a different graham bottom. Cutting into this sweet treat, well, it too is a bit of a fail because the graham bottom was crumbly and didn't stick to the chocolate. Not a big deal. It just requires a spoon to eat because honestly, who wants to leave behind graham crumbs while eating chocolate and marshmallows. :) The point being, things happens. Adapt. Keep moving forward. Try it again and change it up or move on to another recipe. Folks nowadays have the world at their fingertips for recipes and advice. Back in the 80's and 90's there was none of that except cook books and maybe a shared recipe.

acqpcz

askvet_train

What’s the point of this sub when very few Vets/Techs respond? I feel like there should be an auto mod telling everyone to go see the vet. I don’t mean to seem brash but that’s what the majority of the comments are. Anecdotals could solve some of these problems but the get instantly deleted. I get that this sub is called AskVet but the majority of these post have no vets/techs responding to them. A lot of these suggestions could possibly save people a significant amount of money (it runs me 100+ dollars to be seen in my area). I think that the rules should open up a bit. I doubt vets/techs want to spend all day at work then continue when they get home, why can’t we use similar experiences to help someone out?

eda9y9c

eda2t8x

How many hours a day do you spend doing your job for free for people on the internet? Out of curiosity? Most of the time we say go to the vet because the correct solution is to go to the vet. The posts that get this response are often inappropriate, re: "My pet has x symptoms, diagnose my pet, and also tell me how to treat it from home. Also I mistrust vets and they're overpriced, so fuck you. Now help me, you greedy assholes taking corporate money from Big Pet Food." The types of posts we can give more detailed info on are detailed in our sidebar. Posts that are likely to get a good response are: "Is this an emergency or can I wait until tomorrow morning?" "I've been to the vet and was confused about some of the topics covered. Can someone clarify?" "My pet has been to my regular vet and is still sick and undiagnosed. What are some good next steps?" Most people give us ZERO diagnostic results, so when they ask for a diagnosis or prognosis we have literally nothing to go on. If your dog has a limp, it could be orthopedic, behavioral, neoplastic, etc. But give us some radiographs and a CBC plus a good history - that is something we can lend some insight on. To quote our freaking sidebar: "We are not here to diagnose pets (no differential guessing) or tell owners specifically how their pets should be treated, but as a second source of information." Secondary. Source. Of. Information. Not primary. So if you haven't been to the vet and your pet is sick, we cannot help you - only your veterinarian can.

Lmao. I always wondered what the point of this sub was. Way too many rules. All you can say is “go to the vet.” Way more is allowed at r/askdocs and similar subs when dealing with HUMANS.

zgzzq4

askculinary_train

Good Chili Oil that isn't Lao Gan Ma? I love chili oil. But unpopular opinion- I'm not the biggest fan of Lao Gan Ma. I've been eating it because I haven't found another chili oil that I like in super markets. Sometimes I make my own but these days I would just rather buy a good oil from the store. There's something about the aftertaste/pungency of LGM that I don't love- not sure if it's fermented bean or some other ingredient I can't place. But I love the chili oil used in Shanghainese restaurants- is there a chili oil out there similar to the ones you get at Shanghainese/Cantonese restaurants?

izkeg2q

izjqmwu

Japanese S&B forever!!

Momofuku has a delicious one. It's a mashup of chili oil and salsa secofrom Mexico

o9zyf2

askbaking_train

Trying to spice up boring premade pancake mix, can I add baking powder or baking soda to make it rise? Hello, I am a bit of a newbie to baking, and right now I really want to make something. All we have is premade pancake mix and some baking soda and baking powder in our pantry, I want to use our cupcake pan (sprayed with baking spray) and pour the pancake mix on it because we ran out of cupcake wrappers and I don't want to use a frying pan. We do have a small oven btw. Which should I put; baking powder or baking soda to make it rise? and can I put maple syrup on whipping cream to make flavored frosting? Or is that somehow going to ruin the cream? Sorry if these seem like dumb question, as I said I am a newbie to baking.

h3er86d

h3fif8b

I add some cinnamon and vanilla extract to mine

It's been suggested twice but really needs to be emphasized. If you're wanting to make something other than pancakes, please search up phrases like "recipes using pancake mix" or "cupcake recipe using pancake mix" so you can see what people have tried and tested and had successful results with.

1fx9ob

askengineers_train

From your expertise, what are some of the most informative yet entertaining documentaries you watch? I find some of the documentaries out there that spark my interest (eg megastructures, how do they do it, ect) are way too broad and barely go 'in depth' with the true mechanics of the works, if you get what I'm saying..

caeto2u

caeovvo

The magic school bus

There's one - I think it is called "Objectified" - that I found really interesting. It's more about Industrial Engineering, but still super interesting.

oy3ab4

askbaking_train

I want to bake my way through a cookbook- any recommendations? I'm a beginner, but I've made cakes, pies, bread, etc. Want to challenge myself and discover some new yummy sweets. Also just sounds fun to bake through a book. Any recommendations are appreciated!

h7qzr5q

h7rlmy4

Bigger Bolder Baking by Gemma Stafford. The recipes are not too complicated (even easy, I'd say), yet there's lots of deserts I've never tried before, and some good fundamentals, too (her caramel sauce is my go to recipe). Everything we've made so far from this book has been a hit.

Dessert Person!!

1hr2c4

asksocialscience_train

If you had to recommend one economic forecasting text, which would it be?

caxckdl

cax6nyp

Nate Silver's the signal and the noise is a great book about general forecasting principles

Keynes' Economic Posibilities for our Grandchildren. Read this in my economic classes, and it was a facinating perspective on what the economy was going to be like in 100 years (from Keynes' time period). While we haven't hit the 100 year mark, he was surprisingly on point with his prediction. It also leads to think of how we might reach or maintain this leisure society and what it might look like. I recommend this to everyone I know even slightly interested in economic forecasting. I just love looking how people from a long time ago predicted what now would be like.

w8umcn

asksciencefiction_train

[1984] Why did Oceania switch alliances/enemies between Eurasia and Eastasia? Is this evidence that the war was actually real? Winston's job is to "correct" archived periodicals and historical records to reflect whatever history the Party wants to push at a given time. A big example of that is when Oceania stops being allied with Eastasia against Eurasia, and instead allies with Eurasia against Eastasia. Immediately, the histories need to be updated to reflect the "truth" that Oceania has always been at war with Eastasia. Now some have suggested, and it's implied in the book, that the entire war is a falsehood. There may be real front lines and soldiers dying, there may not be, but either way the war is meant to be neverending as it serves the interests of the Party (as well as, presumably, the ruling classes of Eastasia and Eurasia). However, if that's the case, why change alliances and enemies periodically? If it's a trick of the Party, what end does it serve? It can't simply be to make up news and show people how the war situation is changing. After all, they're not allowed to believe that the situation has changed. Whenever it changes, they are told it's always been this way. It seems like it creates a lot of extra work for the government to do in fooling people when they could just keep reinforcing the hatred against one enemy, or hell even make both Eastasia and Eurasia the enemy, if they're just making stuff up anyway. Does this indicate that the war is real, in some sense, or that geopolitics outside of the Party's control force them to keep changing their history? Or is the Party orchestrating all of this for some other end?

ihsfjri

ihrlr1p

It’s possible that the leadership of these countries coordinate these alliance shifts to ensure no one faction benefits or suffers disproportionately, as it is in all the ruling class’s interests to perpetuate war between their empires. It’s likely that there is real combat and death occurring, but when one side gains too much of an advantage they create some pretense for changing alliances so the war can continue indefinitely.

The war is probably not real and Oceania is just the UK. &#x200B; About why they switch enemies constantly? To justify the continuation of the war; people will begin to doubt Big Brother's effectiveness if they are not able to defeat an sole enemy, but if an ally betrays Oceania and becomes an enemy and the enemy becomes an ally justifies the extension of the war.

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?

h9ebkju

h9edg43

Yes! I like the taste of my cakes best. And I can completely custom tailor my flavors, textures, etc. which I don't normally get to do.

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!)

z9ywa

askhistorians_train

How to deal with Holocaust denial? When I was growing up in the seventies, Holocaust denial seemed non-existent and even unthinkable. Gradually, throughout the following decades, it seemed to spring up, first in the form of obscure publications by obviously distasteful old or neo Nazi organisations, then gradually it seems to have spread to the mainstream. I have always felt particularly helpless in the face of Holocaust denial, because there seems to be no rational way of arguing with these people. There is such overwhelming evidence for the Holocaust. How should we, or do you, deal with this subject when it comes up? Ignore it? Go into exhaustive detail refuting it? Ridicule it?

c62ypl1

c630y5g

Holocaust Denial on Trial is a superb website maintained by Emory University that details David Irving's suit against Deborah Lipstadt for libel. You can read the full-text decision of the suit, as well. The website gives a history of Holocaust denial and goes through common arguments and statements of prominent Holocaust deniers - sometimes line by line - and demonstrate why these arguments don't follow the historical method. Perhaps you should direct them there? I agree with others in the thread that it's difficult to argue with ideologically committed individuals, but maybe it will get them thinking more actively about the issue.

Ok folks, I go out for just a bit to enjoy the outdoors and I come back to this. Ok, official mod statement here. The holocaust happened. It happened and no amount of emotional equivocating, goal post shifting, and deliberate obtuseness will make that change. **Holocaust deniers, racists, bigots, of any stripe are not welcome in this subreddit. Period. Do not even bother posting here ever again, because you will be removed and banned without warning. History is to be practiced in as impartial of a mindset as one can possibly achieve, and to base arguments around race, deliberate obtuseness, and to ignore blatant facts is not history, but revisionism of the lowest kind.**

nlwevx

askbaking_train

Why don't TV/YouTube bakers use cake strips? I first heard of cake strips on the Preppy Kitchen YouTube channel. These look like simple, reusable tools to get even cake layers. My only question is: if these are so helpful why aren't these featured more often in other cooking shows or cake tutorials online? I get that some people might not wants to fuss with it, but I'd imagine that these aren't a secret, so I'd expect a few people to use them. If there's a major factor that I'm missing I'd be curious to know.

gzl6ng9

gzl6dmm

Yeah. Cake strips are good for home bakers. But when I’m baking off 50 sheets of yellow cake I’m not taking the time to wrap my pans or even bake in round pans. Like previous poster mentioned we use sheet trays and then cut rounds out. The scraps can broken down for cake pops or baked off and dried to make cake crumbs for deco. It just doesn’t make sense in large volume. Most shows are hosted by people who work or have worked in professional kitchens. We don’t need extra steps when we’re producing so much. We just make sure we are using a solid recipe and sheet pans that are as least warped as possible. Any uneven cakes can be stacked to account for the unevenness and once frosted won’t even be visible.

Hi, I’ve never heard of or seen these, what do they do?

y3k1sn

askengineers_train

What unexpected doors does an engineering degree open? Hey all! I graduated with a mechanical engineering degree about a year ago, fizzing with excitement thinking about all the opportunities I'd have to take on interesting, challenging problems and solve them with all my newly-acquired skills and expertise. Since I graduated, I've been working for a consulting company in an industry I was really excited about and I'm.....bored. The interesting parts of this job aren't challenging, the challenging parts aren't interesting, and I'm constantly racing the clock trying to get hastily-designed parts out the door. &#x200B; So I've been casting my eyes about for new opportunities, but the city I live in isn't exactly an engineering hub (yes, I know I can just move, but I have young kids and a wife who loves it here, so it's not quite as simple as packing up my pocket protectors and hopping in the car), which leads me back to the title question - are you/do you know someone with an engineering degree who works in a field outside of, or adjacent to, engineering? What do you do?

is9scmz

isadxhr

This is a way out of left field, but I know there is a high demand for engineering majors to go to law school. I’m a chemical engineer and the options I would’ve had if I explored that route were environmental law or patent law. These can be quite rewarding. Law school is expensive though so come up with a plan to make it affordable or commit to the ten year public service forgiveness loan! Best of luck OP

In the meantime, if you have some free time to volunteer, you might look into helping out teams in the FIRST program in your area. FIRST is an international organization which runs STEM and robotics programs (at the younger ages) and competitions (for upper elementary through high school). FIRST Lego League (Ages 9-14...depending on the area and yes, I said Lego!) is in full swing. FIRST Tech Challenge (middle and high school) is in the middle of build season. FIRST Robotics Competition (high school) kicks off soon. Tournament organizers are always looking for more volunteers to help with refereeing and judging. FTC and FRC teams are looking for mentors. There's obviously some training (and the ubiquitous background check and child protection training) but it's better than average in terms of time required vs what you learn. You can find out more about the programs on the website. If you register you can search for upcoming events in your area that you can sign-up to volunteer at (and then do the required training). And depending on where you are Google can likely help you find the program delivery partner (local coordinator) for your region. They should be able to help you figure out where you could be of help, hook you up with a local team, etc.

nvz788

askculinary_train

What kind of pickles would go good with grilled cheese? I'm not really a big pickle fan, but for some reason the thought of a thin pickle slice on grilled cheese seems really good. The problem is, there's a very specific flavor that I'm thinking of and I'm not sure what type of pickle it is. It's very vinegar heavy and a little sweet. For clarification it's a very basic grilled cheese, just American cheese and bread/butter. Thanks!

h17ovgz

h17u814

I'm all about a dill pickle in a grill cheese. But I do prefer to get a cracker, add a pickle slice, cheese on top. Throw it under the broiler until bubbly. Dip in mustard.

What kind of pickles wouldn’t go good with grilled cheese?

avtj8f

changemyview_train

CMV: Shakespeare’s writings should not be required to read in schools. Shakespeare’s works are hundreds of year old. They don’t even include basic English in them, it’s mostly hard to understand, strangely worded sentences. They are not modern English literature, so I don’t think there is a reason why the modern-English-speaking generation should have any reason to read them. Why should students have to read them? I do not think that they teach us to read better, since, again, it’s not the english we know and use. Many people do not find them interesting either. Even if it is rewritten in easier to understand versions for students, it’s not like they teach as many morals (which might be the only thing there is important in them, and even then it’s difficult for many people to decipher hidden messages/morals in his works), as other books. Why are students so pushed to read his stuff?

ehhlcir

ehhl8ys

I'll give you 3 reasons why Shakespeare is still worth teaching in English classes: 1. Exactly as you say, it isn't written in the same style that we speak or read today. This is a good thing. Reading Shakespeare forces you to grapple with language in a way that you are not familiar with. Often times a word will not be familiar to the reader, or will be used in an unfamiliar way. This forces the reader to think differently, use context clues, and examine what is being communicated in a different way. In turn, it gives that reader the ability to utilize language in more creative and expressive ways themselves. 2. Shakespeare's plays are, well... plays. They almost always focus on the relationships between people. There is very little description of scenery or anything like that. In reading them, students can explore these human relationships in a sort of vacuum, and can see many elements of human nature displayed front and center. Because they are written to be performed, students can also learn a lot about how the same sentence can carry many meanings depending on how an actor chooses to perform the line. This carries over into a larger lesson about the intent of language and how the speaker and listener can often interpret two entirely different meanings from the same line. 3. It is the basis for much of what we consider literature today. Literature is sort of like memes. You may be able to look at a new SpongeBob meme and understand the point, but without having seen the SpongeBob episode on which it is based, you lose some of it's value. So even though you can read a modern novel and understand the plot, you lose a whole dimension of understanding when you aren't able to identify the basis for certain characters or situations. As a bonus, there really are some very clever lines in Shakespeare. You may not pick up on them right away, but Shakespeare often makes dirty jokes and gives his characters some really funny retorts.

Studying literature is about more than training reading and comprehension. It is also, and I would say, mainly, about analysis and culture. This is why good lit teachers will do more than have you read books. Thus why the best lit teacher I ever had, had us study Star Wars. Many of his Shakespeare’s plays are stories that have made a lasting cultural impact. They are constantly remade, tweaked, and have become ingrained in modern storytelling. Lion King is Hamlet. West SideStory is Romeo and Juliet. Ten Things I Hate About You is Taming of the Shrew. She’s the Man is Twelfth Night. These are pretty direct adaptations, but Shakespeare has made a mark in nearly all modern literature. How often does a romantic comedy have families that don’t approve of their relationship? Romeo and Juliet. House of Cards is somewhat inspired by Richard III. You literally can’t escape Shakespeare’s influence. However, I am a strong proponent of watching the plays rather than just reading them. They’re plays, meant to be performed and seen, not read. It helps you understand them and see the story as a whole.

tem91k

asksciencefiction_train

[Harry Potter] Wand cores are typically made from body parts of magical creatures, is it possible to make usable or even powerful wands using human body parts such as the hair of notable wizards such as Merlin or Dumbledore? Could a wizard use their own body parts to construct a truly personal wand?

i0rb03c

i0rjlot

Is it still defiling a corpse if i use a time turner to get them to change their will to allow it before they die?

Fleur Delacour has hairs of her ancestor in her wand. Her grandmother was a full-blood Veela and her hair was used in the construction of Fleur's wand. Seeing as Veela's seem to be so closely related to humans to be able to produce offsprings that can reproduce (the biological definition of a species) I'd say that's enough evidence to say it's possible to use wizard parts to construct a wand. The question is if there is any benefit to it, you would essentially use your magical potential to focus your magic which is basically wandless casting if you think about it. The point of the wand is that it's made of materials of higher magical potential to make guiding your own magical energy through it easier. It's like driving a car through an oversized tunnel, while a human-material wand would be driving a car through a skin-tight tunnel.

wneiko

askculinary_train

Anyone ever heard of this Italian dish? Degolini - Garlic, beans, breadcrumbs, tomatoes... My mother's family is Italian extraction but has lived in Pittsburgh for many generations. They make a dish they call "Degolini" that I can't find on Google anywhere. The recipe is below. Does anyone recognize the recipe, and could anyone give me the more common name for it? Any background on origin, region, history, etc would be great. Thanks in advance! P.S. It's delicious. &#x200B; Hand full of Parsley 3 to 4 cloves of garlic Small onion Chop the above together until fine 2 tbs. Oil 1 pound of wide green beans (no strings) (pole beans) 1 handful of bread crumbs--about a quarter cup Salt and pepper to taste 3 tomatoes(cut in small pieces) best if peeled 1 tbs. Tomato paste Add first mixture to beans,tomatoes and bread crumbs. Add three ladles of water--not to cover, only to simmer. Stir frequently. Simmer until beans are tender. Add tomato paste.

ik5dby5

ik4tr6n

Italian American food has a rich tradition of mispronunciations becoming part of the names of food. Gabagool is a mispronunciation of capicolo. Mozzarella becomes mutzadel. Prosciutto becomes pruzoot.

This sounds fire imma make it next week

z4jr9a

askculinary_train

Why are people frying turkey whole? Why not just cut it up first into smaller pieces before frying? I'm seeing video recipes online of frying a turkey and all of them do so whole, but is that really necessary? Why not just cut up the bird into smaller pieces before frying them especially since turkey is a much larger bird and some households may not have a large enough container to fry the whole bird in? Does frying the turkey whole make it better than frying it up piece by piece? I'm asking because I come from a country that doesn't have turkeys.

ixsodr8

ixr7u5g

Because you'd lose the juices. It's amazing and you can do it's safely but I do enjoy a good turkey fire.

Its about the message... the implication....