I don’t understand why people like Facebook marketplace. It’s so transparently a way for them to just gather more shopping habits data on you, and it’s too easy for scammers to use. They act like having an account somehow makes it harder to scam.
I would much rather support the website run by a skeleton crew that has no unnecessary features than get a few bucks more on FB marketplace. If I’m selling something that I’ve used, it’s cause I want to get rid of it, anyway.
Oculus was founded by a shitty person who sold to Facebook and then went on to help make a company to bring Big Tech into surveillance and autonomous weapon systems. Basically, he’s trying to bring on an orwellian nightmare.
Oculus would have gone bad weather or not Facebook bought them.
Protesters and police don’t wear masks for covid, they wear them so they can’t be identified. Places like Hong Kong used them heavily before covid existed.
That lance Hedrick video had a lot of good relevant info.
I’ll add that the definition of “light” changes as much as the definition of women’s pants sizes do. Its essentially “vanity sizing”, but for flavor. Most consumers, at the end of the day, want their coffee to taste exactly how they are used to, but they paradoxically also want to be having something “different” or “unique”. It’s why Hawaii is full of roasters selling $70 bags of coffee that taste the same as $8 grocery store bags.
Roasters have to weigh whether to give accurate info that will appeal to us nerds, or whether to aim for the general populace. There are probably many roasters who legitimately don’t know better, but I’d reckon many roasters are just making the economical choice.
Peppers are a north/south American thing, there aren’t any native to the old world, so it has to be a coincidence.
The short answer is that there are a lot of variables, so your process has to be dialed in per bean, which is why most people end up just sticking with 1 type of beans.
Different roast levels are going to have different densities. Different bean varieties (and localities) are going to have different density and size. The age of the bean comes into play as well.
Some variables affect the actual brewing, others affect how the beans grind. Every once in a while, i’ll have a bean that just seems to make more fines for whatever reason. I guess it’s just down to the stiffness of the bean and the size.
If you want to be able to switch beans at will, you’ll need to keep notes for each variety, and adjust back and forth as needed.
I don’t think you’ll be able to get a new bean right on your first shot no matter how you try to adjust. If you adjust for one variable, there’s still all the others.
Counting beans isn’t particularly helpful, either, cause they come in a range of sizes. A pacamara bean, for example, is huge, while peaberries of any variety will be tiny. Coffee mills generally sort beans to consistent sizes so they roast well, but you could get coffee from the same farm from 2 different roasters, and each roaster could be buying different sized beans.
Many states have multiple universities named after them, so you can have university of Pennsylvania and Pennsylvania state university.
Ohio state used to be " the ohio mechanical and agricultural school" when they were founded. They changed their name to “the Ohio state university” when they became a university. They were competing with “Ohio university” to be the main big state school, so the tried to emphasize it with “the” prounced with the long e (thee). It’s become a bit of a meme since then. No one really cares but it’s a funny thing for them to embrace and everyone else to make fun of.
Just to add on, having genetic variation in a particular branch is also called a botanical sport, and the example in that wiki page is the same thing happening in this pic.
their operating systems could send sensitive information to Beijing
Cool. So let’s pass legislation that prevents any auto manufacturer from sending sensitive info to anyone unauthorized by the owner of the car. Just because you buy a car “assembled” in the US doesn’t mean that your data isn’t being harvested, stored improperly, and sold to all bidders.
I keep 60 grams of starter going in the fridge. I sometimes bake once a week, and sometimes once a month, and it’s always fine. I keep some in my freezer to start over if there’s any mold (though I haven’t had a starter go moldy for like 7 years now). When I want to bake bread, I pull half of it off, feed it, and put it back in the fridge. When that 30 grams I pulled off is nicely fermented on the countertop, I ramp it up to the actual full amount I need.
It takes a couple days for me to get to having bread ready, but it’s worth it to not have to deal with constant feeding or throwing out any discard.
I also keep my starter in a small jar, and every few months, I transfer to a new jar. When I did have starter go moldy in the past, and when I’ve seen other people’s starter go moldy, it’s typically on the edges up the sides of the jar from where it was stirred. The main bulk of a healthy starter is probably too acidic for mold to take hold, but the dried bits up the sides of the jar might be more susceptible.
Here is a really good article about the topic. The gist is that typically in mountaineering, there’s not often an official definition of the “start point”, but the “end point” is back at the start, so people who die midway on the return journey don’t “count”. The “top” should be easy to define, but often, the top of a mountain is a large area, and you aren’t going to hike around looking for which part is just barely the highest. Also, some true summits are habitually avoided as sacred places to the locals.