ain’t that a kick in the head

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@eughftart
ain’t that a kick in the head
“You’ve been training with someone who knew what they were doing.”
My need to know the other side continues. Im gonna believe its kiriona ianthe been getting those extra gains
haunting legacy
Advice from 4500 years ago.
I like ths translation. “it would be wise of you to remember this”
time smells bad.
what Synesthetic bullcrap is this now
Listen
I accidentally leave the milk out overnight.
Milk smells bad the next day.
Why does milk smell bad?
Time gets in it.
@ryanthecynic
Just realised this implies that a fridge cancels or slows time down
As a simple experiment I will put some plutonium in my refrigerator and see if it decays slower, brb
The results are in!
I have radiation poisoning!
this time it’s the opposite of Greek philosophy because you used the scientific method
Conclusion: the scientific method gives people radiation poisoning
when my werewolf boyfriend, when he- when he- werewolf pulls- when my, whe
guys help
i accidentally spilt tomato juice in my foreskin how do i get it out asap easy fix please i dont have vinegar and baking soda
If you are new to tumblr from Twitter, we don't do 'ratio' here.
We have a much more ...elegant system in place, which I'm sure one of my mutuals would be willing to demonstrate here.
nice work team
so sick how the only way you can get experience is through experience. and the only way you can get good is through the humiliating ordeal of sucking ass at it
What do you guys think of cellular agriculture/lab grown meat?
Inherently flawed imho. Like, obviously the current dominant methods, of grain-fed cows confined in feedlots or cutting down rainforests for grazing, are unsustainable and undesirable. That being said, lab grown meat has a huuuuge waste stream. Keeping cell cultures pure and sterile necessitates a lot of disposable pipette tips, petri dishes, plastic bags etc etc etc, not to mention antibiotics used in culture mediums.
Also like…what do they feed the cell culture? You can give cows minimally-processed grains and soybeans because they have a complex digestive tract to grind up, dissolve, purify and extract nutrients for themselves, and then a circulatory system to send those nutrients to every muscle cell more-or-less perfectly. If you’re growing only muscle cells, those cells still need all the same nutrients, only now you need to do all the work of the digestive tract and circulatory system. You’re creating extra work, with extra waste, that’s still gonna be dependent on cheap grains+soybeans. It’s the same problems I have with “vertical farms” growing lettuce in artificial lights and irrigation.
Ideally, you appreciate the cow not as a “protein producing unit” that can be replaced by muscle cells in a petri dish, but as a whole animal. Its hoofprints in the soil help improve the way water flows over the landscape (imprinting), its grazing improves nutrient cycling in pastures and grasslands, its manure provides fertility to gardens or is burned as fuel where trees need to be conserved. If you’re smart about designing systems, the natural behaviors and instincts of cows (or any grazing animal–ideally buffalo in “North America”) can become beneficial and act to improve the world around them.
When a cow is treated this way, it needs minimal labor and provides many benefits–food, leather, ecosystem stability, fertilizer, fuel, etc. Compare this to a petri dish full of muscle cells, which needs a lot of labor and provides only one benefit, food, while also producing many waste products that have no use.
solid points
I had a rant about that here where my complaint was primarily from an indigenous pov rather than just ag engineering, but in the grand scheme of things imo a giant misdirection of funds. Its absolutely amazing science and from that persepective worth all the attention, bc the medical field or folks with allergies/certain diseases could certainly benefit from it but yeah, that money would do so much more good in rural areas.
This legitimately needs to be in future literature textbooks to capture the Covid-19 Pandemic.
Screaming crying because I hate every piracy guide I come across on here.
If you found this post through the "based on your likes feature" you can find my guide here! Reblog that version of the post please.
Wizard spell battle
I like that none of the cars slow down
the bitches call me apple
because my seed contains trace amounts of cyanide
go to a doctor man
Hi Neil
Why did you stop making bagels?
What did the bagels ever do to you?
XD
I stopped because I went to New Zealand, and didn't bring my sourdough starter. There's frozen sourdough starter waiting in the freezer in my house in Scotland for me to return and start bageling once again.
Working with rye flour was fun, as it was closer to using clay than to using dough. They were not beautiful but they tasted amazing.
(Photos: before and after boiling, and after coming out of the oven.)
Neil, as a fellow bread maker, I’m begging you to share your recipe. Those look amazingly delicious and mine never turn out that well.
Here's my notes to myself from the time:
100 ml starter 200 grams rye flour 220 ml water Mix well, cover with cling film, leave overnight. Next day, add 50 g of Buckwheat flour, 50 g of Barley flour, 100 g of rye flour. 1 tsp of sea salt and 1 tbsp of maple syrup in 2 tbsp of water. Mix well, cover with cling film, leave for a couple of hours in a warm place. Put a big pot of water on to boil. Add syrup to the water. (I’m using date syrup.) Take a bowl of water. Wet hands. With wet hands, make a ball of dough, handful size — think medium snowball. Smooth it, make the hole in the middle, drop into boiling water. It will sink to the bottom, then rise. After a couple of minutes, turn it over in the water. After a couple more minutes take it out and put it on baking paper on a baking tray. I sprinkle the paper with flour. Keep hands wet through all of this, as if working with clay. Don’t crowd the bagels in the water pot. No more than 4 at a time. Give them time — they get puffier. When all the bagels are on the baking tray (it makes 6 or 7) put them in the oven for about 16 or 17 minutes. Then turn them over. Back in the oven for another 6 minutes. And then they come out. Off the tray. Let them cool, and then eat them.
There's no heat setting mentioned, because I was cooking them in an Aga oven which doesn't have fancy things like temperature controls, but is somewhere around 220C or 420F.
Reblogging for the people who have been complaining that Tumblr isn’t showing this post on a search. I searched for it and found lots of people talking about how nice it was that Neil Gaiman was sharing a bagel recipe but not seeing this. So I’ve re blogged this and am using my name (Gaiman) and the singular of bagels (bagel) in here to see if Tumblr’s search functions work if you prod them.