Is this the same United States that’s investigating people for having unflattering memes of the vice president on their phone?
Tell us more about the importance of free speech.
Pemmican
wow.
But if I count those people I get a bigger budget!
—Some bureaucrat
“Could it be I who has bad taste? No, everyone else is wrong.”
When Facebook centered the algorithm over friend updates, I stopped posting updates for my friends.
They decided eyeballs were worth more than connecting friends. Fair enough, I’ll just leave.
Pair of tire levers and a new tube is what, $20?
Bunch of rich men bought a parlor trick.
For them to make money, either the trick has to start paying off, or they need to convince more rich men to buy in at an even higher price, so they can say the investment has grown.
This is like Dutch tulip dealers hyping up their next auction.
Stretch your back while nuzzling pillows. What’s the problem?
If they can’t make it a profitable business at this scale, means they’re asking for $40B to keep subsidizing the appearance of a successful company.
Like if Uber asked for $40B to keep selling rides for less than they pay the driver.
Sourdough bâtard popped a lovely ear
75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
- 100g whole khorasan flour
- 200g boiling water
- 100g whole khorasan flour
- 500g bread flour
- 340g warm water
- 200g starter
- 16g salt
Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m
Add another 100g khorasan, 500g bread flour, 340g warm water
Mix with dough hook 3 minutes @ speed 2
Cover and rest for 1/2 to 3 hours to autolyse
Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane
Add 200g starter and 16g salt
Mix with dough hook for 8 minutes @ speed 3
Final dough temperature should be 74F
Cover and bulk ferment at room temp for 12 hours
Divide and preshape dough, rest 15-30 minutes
Shape dough, proof on counter 1-2 hours
(Optional) Retard dough in fridge 6-48 hours
Bake with steam @ 450F 38-50 minutes depending on loaf size
Recipe is 75% bread flour, 25% whole khorasan, 80% hydration.
75% bread flour, 25% whole khorasan, 10% scalded flour, 77.5% hydration. Cold retarded then baked in a dutch oven with ice.
Bonus crumb shot: 
75% bread flour
15% whole khorasan
10% scalded whole khorasan
77.5% hydration
Baked with ice in a dutch oven.
With my worst napper I worked out the trick of getting them to fall asleep on my shoulder, then a slow smooth tilt forward down to the crib mattress.