lvxferre

Mon français était bon... il y a 20? 15? ans. Aujourd'hui, me souviens pas merde.

Trying to use French to guess how to spell it and I end with "bourgoisie". Because then PT/IT start interfering and the word has /g/ in both, not /dʒ/ or /ʒ/. At least they force me to remember the "r", since I don't use it in English (non-rhotic accent).

I still try to use it, but most of the time because I'm mind translating burguesia/borghesia into English. Then I see some red line below the word, and immediately regret it, as my French is simply too rusty to even remember how to pronounce it.

My Gen3 strategy is similar, but using Spore (sleep) instead of Thunder Wave. Breloom, Parasect, Smeargle all learn that combo. I like to use Smeargle with Thief as it doubles to farm junk like shards and whatnot.

Is that initial zero a typo? I'm asking that because #0F0000 is practically black; by "dark red" people typically refer to colours around #7F0000, with a seven.

Either way, see picture:

The colours in the second and third columns are 1/2 and 1/16 the value of the first. The fourth column is black for comparison. This was done by linear equivalence, not perceptual equivalence, so the oranges will look a bit brighter than the red.

I've included two oranges there; middle row is what I learned to be orange (1 part red, 1 part yellow), and bottom row is what CSS calls orange (1 part red, 1.8 parts yellow).

Bingo. The whole "a=b" is just a distraction to hide it, otherwise as soon as you hit the third step you cancel both out, and end with 0=0.

I understood it as "is there a sugar associated with vegetables, like fructose is associated with fruits?".

Carrots do have free fructose, but most of their sweetness is from sucrose. This table for example lists 0.8% fructose, 2.7% sucrose.

Not really. But some vegs are high on fructose; such as onions (2% fructose by weight).

This sort of chemical substance is often named after where people found it first, but that doesn't mean you'll only find it in that place. Lactic acid is named after milk, but you'll find plenty in sauerkraut; malic acid after apples, but you'll find it in rhubarb too; taurine is named after bulls, but you'll find it in every meat; and so goes on.

If your ball is too big for your mouth, it's not yours. ...oh wait this is not my teaching, this is Dog of Wisdom's.

Jokes aside, be extremely careful towards people:

• who treat the dubious as certain
• who insist after hearing a clear "no"
• who assume you're ignorant so they can voice advice or even interfere on what you're doing

Those people usually cause more harm than good, regardless of their "intentions".

Birds in the genus Turdus totally deserve the name. They're like:

• "Look! Cat food! Yummy!"
• "Why are there cats here? FLY AWAY!"
• "Why is the air solid? Perhaps if I hit it over and over I'll fly past it!"

Every single time this happened I managed to save the turd (they should be glad one of my cats is senile and the other overweight), but then the laundry room is full of turd turds and feathers and my cats spend hours looking for the missing bird.

(inb4 yes, "thrush". Fuck it, I'm still calling them "turds". Turdus rufiventris, aka rust-bellied turds.)

Dunno if this has to do with the local weather, but for me it's every time I buy them — a week later and they become soft rocks. Even if I use dry spoons and avoid steam from the pots.

Eventually I simply gave up: if a recipe requests either I swap it with the fresh stuff. Except for my fried chicken mix, but then I try to use the whole package ASAP.

Essential: refined salt, white sugar, some tasty fat (see notes), garlic, black and red peppers, limes, smoked paprika, cinnamon, vanilla extract

Important: ginger, brown sugar, soy sauce, red wine vinegar, parsley, basil, thyme, oregano, cilantro seeds, MSG, cloves, EVOO, lard, butter, some chicken stock

Nice to have: allspice, juniper, coarse salt, sage, rosemary, cumin, sesame oil, fish stock, nutmeg, dill, aniseed, bay leaves, curry powder (I think it's garam masala?)

Typically not bothering with: onion and garlic powder (I like them, but they clump too much), store-bought spice mixes (I like making those at home).

Notes:

• by "refined" and "coarse" salt I mean solely the texture. Both are typically sea salt where I live.
• the white sugar in question is cane sugar.
• what I call "tasty fat" means EVOO, a yellower lard, or butter. I want at least one, in addition to the soy oil I use as an ingredient (not as seasoning — stuff has no taste, that's the point).
• I'm fairly specific on red wine vinegar. I'm not really a fan of apple vinegar, and what's locally sold as "alcohol vinegar" (it's 4% acetic acid, 96% water, and nothing else) is for me a cleaning agent, I almost never use it for cooking.
• "chicken stock" usually means bouillons for practical reasons, but I do prefer homemade stock. Same deal with fish stock, I usually buy Japanese dried dashi.