Yeah, I also met my wife online back when you'd lie about meeting someone online. Spent our first couple years telling people we met "through a friend of a friend".
I'm guessing this was around the time you guys met since she introduced me to StumbleUpon shortly after we started dating.
Have you ever read Command and Control by Eric Schlosser? I've never read anything that made feel so terrified and hopeful at the same time. The number of close calls (that we know about) that we've had but, cooler heads (or random chance) saved us at the last moment is both horrifying and grounds for having a fair amount of faith in most people to do the right thing with these things. Of course, the amount of times we were saved by random ass chance is absolutely terrifying.
Yeah, I was a field service tech at a machine tool distributor for 15 years. One day about 7 years ago I realized that more of our customers than not were involved in some kind of arms manufacturing. Everything from components to military armaments to places making parts for AR-15s. Didn't start that way but the business drifted into that market over time.
I decided to move on and it took me all of 5 years to find a position that; a) I was qualified for, b) paid enough that I wouldn't lose my house and, c) was relatively safe from drifting into the customer base as the last company.
I don't even have kids and this whole process was absolutely terrifying. I can easily see how someone with a family to support or less stability in their life wouldn't feel like leaving was a possibility.
I think if it were over 100 it would be almost always be a yes. But to be entirely honest, t probably depends a lot on the day and the mood I'm in. There are days I might do it for one or two. On the other hand, there are days when I think the planet probably needs fewer humans so yeah, as bad as it sounds to say out loud, it depends entirely on the type of day I'm having.
Today, I think it'd take at somewhere between 10 and 20. I guess I'm feeling optimistic.
Last month I picked up a grab bag at a used bookstore store in my old home town. I plan to grab one at random until I get through them all. So I don't know what I'm reading this month but I know it's something from this bag.
I've finished "Dance if the Hag" and "Pennterra" so far. Just started "northern stars" today.
I've started using ghee a lot lately. Never thought to try making my own. Might have to try it now.
Yeah, I've read so many reviews that talk about Lecruset like it's non-stick and I've never found mine to be that way. I mostly use mine for making pan sauce (can't beat this one for sausage gravy IMHO) or stuff that simmers a good long while. This goulash for example simmers for like an hour. The hamburger stuck pretty bad while I was browning it but after the simmer with the tomatoes and everything else in, it all came out clean and the burnt stuff on the bottom gives the whole dish just a hint of charred flavor which I'm personally a big fan of.
But yeah, for something like fish or steaks where you need stuff to come off in a single piece, I'm reaching for my lodge or even the wife's non-stick. I think I'd get dressed and go out for breakfast before I'd try to make eggs in my enamel skillets.
I don't know that visibility is Mastodon's biggest problem. I've talked to a lot of people who tried it but just didn't find it easy to use and just bailed. I think people expecting it to be diet Twitter and getting frustrated when it isn't as populated or user friendly is a bigger issue at this point.
Pretty much what ours are for too. If I'm going to let a tomato sauce simmer for a couple hours or make a gravy, I'm reaching for the enameled stuff.
So my wife lived in Waco 15 years ago and bought a cheapo enameled DO at the grocery store. Her mom liked it and bought herself one there too. Two years later, the enamel on her mother's was cracked and peeling. Wife bought her a replacement. Two years later, same thing. Meanwhile, the original one my wife bought has been the workhorse of her kitchen for 15 years and the only chips it has are exterior ones from damage during cross country moves. I've often wondered if that company's quality control sucked and we just got lucky or if my MIL was that hard on them.
Is there a trick to getting stainless to release food in a reasonable way? I've tried it a couple times and whatever I cook ends up feeling like it's epoxied on. I assume it's a me problem since so many people speak positively about it.
I used to work in field service for a machine tool company. One of the machine brands I serviced had a couple years in the late nineties that hated to work on. The machines were always cheap but those years were egregious. Corners cut everywhere and the original parts were so shitty we'd usually have to retrofit shit from a different year. Eventually bumped into a guy who'd worked on them at the time who explained the history. The owners of the company at the time were about to sell out to another manufacturer and they wanted to jack up the profits before the sale so they cut every corner they that they didn't think would be noticable before the sale.
The brand stayed afloat for another ten years but everyone I know who was in the industry at the time said their was never any coming back from the damage two years of shit machines did to their image.
Worst part about was, because the machines didn't start having issues until after the company sold, the new owners got all the blame and got stuck with bill for all the warranty work. Literally no incentive for anyone else to not do exactly the same as the original owners.