Drusas

joined 11 months ago
[–] Drusas@fedia.io 6 points 1 week ago

Sadly only helpful for type one, but it's great to see a potential new treatment for those folks.

[–] Drusas@fedia.io 4 points 1 week ago

You should try Hungarian hot paprika.

[–] Drusas@fedia.io 5 points 1 week ago

And if there aren't now, new gay people can be born there. What then?

[–] Drusas@fedia.io 6 points 1 week ago

I don't firmly believe that he did or did not kill himself--though I lean towards he did not--but I take great offense to how every news organization reports suicide as fact when it's quite questionable.

[–] Drusas@fedia.io 1 points 1 week ago

It's $100 in the US. I'll be going for a free replacement battery.

[–] Drusas@fedia.io 2 points 1 week ago

I'm generally pretty even-keel.

[–] Drusas@fedia.io 10 points 1 week ago

I don't know why any non-native-born citizen is traveling in and out of the US right now. They'll go after you regardless of how good a person you may be or how legal your status may be.

This man has lived in the US for 35 years, from the age of five. He may not be a citizen, but he's as much of an American as any of us are.

[–] Drusas@fedia.io 10 points 1 week ago

Oh look, more fascism.

[–] Drusas@fedia.io 12 points 1 week ago (3 children)

So, uh, how would one make use of this knowledge?

[–] Drusas@fedia.io 7 points 1 week ago (1 children)

At least the people would have something to celebrate

[–] Drusas@fedia.io 6 points 1 week ago (1 children)

With pans that have a non-stick coating, you want to add your fat (butter or oil usually) before you heat the pan.

With stainless steel pans, it is the opposite. You want to heat your pan up and then add your fat.

If you do either of those in the wrong order, you'll get food sticking to your pan.

That really covers most people's problems when cooking with stainless steel. They don't wait long enough to have their pan heat up before they add their butter or oil.

[–] Drusas@fedia.io 5 points 1 week ago

Here in the Pacific Northwest, I get a very ample supply of lobster mushrooms every fall. I honestly think they're better dehydrated than fresh. Their texture is kind of woody and their flavor is mild.

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