Your starling enthusiast is named Sterling?
exasperation
joined 1 month ago
Bill Watterson has clearly expressed dislike for corporations and profit seeking, but there's also no question that he's in favor of very strong copyright protection. It's how he enforced his vision of preventing unauthorized use of the Calvin and Hobbes characters.
Peter Mark Roget, best remembered as the person who compiled Roget's Thesaurus. He was a physician by trade, but was actually pretty slow to start up that career, taking multiple detours along the way. Biographers noted that he suffered from depression most of his life, and, from an early age, compiled lists as a relaxation mechanism. After he retired as a physician, he earnestly compiled lists and lists of meanings of words and phrases, and indexed and organized them so that they could be referenced.
Close, but I spell my name with a "ph" so it's Phteven, or Phteve for short.
It's not social media if your accounts aren't doxxable in either direction. People who know me in person and know I'm on Lemmy wouldn't be able to figure out which account is mine, and people who encounter my account on Lemmy wouldn't be able to figure out who I am out in the real world.
Is it really impossible to make a protein bar savory?
In order to make something that is shelf stable without refrigeration, it needs to be either hostile to harmful microbes or sealed in a way with no harmful microbes inside (and will have to be refrigerated after opening).
There are a few ways to do it without sealing, including reducing water activity low enough that microbes can't grow. Flour, rice, oats, nuts, and other bulk dry goods generally follow a dehydration process. Oil doesn't have water in it, so sometimes there are high oil substances (peanut butter) that don't have enough water to support microbial activity.
Another way to reduce water activity is to bind the water molecules with other molecules. Sugar is by far the most common substance useful for reducing water activity, because it's possible to mix water with a lot of sugar. Honey is shelf stable because it's something like 15% water and 85% sugar. Maple syrup is about 33% water and 67% sugar. At those sugar levels, microbes struggle to actually resist the osmotic pressure and use the water present in the substance.
Note that salt can't really do the same thing. A brine that is 95% water and 5% salt is basically inedibly salty. But 95% water is still top high to really inhibit microbial growth. At most, you hope that good microbes outcompete bad microbes (this is the basis for pickling sauerkraut, Kim chi, certain types of pickled cucumbers, where lactobacillus strains will outcompete harmful bacteria and mold). But even these foods may keep much longer when refrigerated. Even soy sauce, at 16-20% salt, is recommended to be kept in the refrigerator (for quality, not necessary for food safety).
There are other ways to inhibit microbial growth, or just the harmful microbes: acid or alcohol can do a lot.
But as a result, the easiest way to make a shelf stable bar is to dehydrate it, maybe add a bunch of sugar, and use ingredients that still have good taste/texture when dehydrated. So they use a lot of things like nuts, chocolate (high enough sugar to have low water activity), trapped air bubbles (good crunch when totally dried out). And the sugar allows it all to bind together.
And there are other ways to bake savory goods. They just have to be crispy all throughout, and usually thin enough to bake/fry dry without making it too hard to be pleasant. Think chips, pretzels, even savory mixes like Gardetto's or Chex mix. Even the bread stick components have to be dehydrated to the point of being brittle and crispy, like a crouton. Turning that into a shelf stable bar form that actually tastes good, without adding sugar, would be difficult.
I don't know shit about weed or THC but I do know enough about butter to tell you that you can easily get a grilled cheese sandwich to soak up an entire stick of butter in its two bread slices.
I'M SORRY WEED HAM
That's one of my pet peeves, when people use relative comparisons to overstate things that have very small absolute differences.
55g of CO2 is basically nothing. A gallon of gasoline represents about 2400g of CO2 emissions when burned. So for a typical vehicle that gets 30 miles per gallon, 55g of CO2 is basically the equivalent of driving 0.6875 miles (1.1km).
It's less than the carbon footprint of a cup of coffee (60g).
Or, alternatively, eating a single quarter pound hamburger would be about 3 kg of CO2, or 55 hours of video viewing at this rate.
Fun fact, though, Kraft Mac and Cheese removed artificial dyes in 2013, didn't tell anyone at first, and waited to see if consumers would complain. Nobody did, so they announced that they were able to replace the artificial yellow colors with really colorful spices like annatto and turmeric.
So you're still gonna get staining. Turmeric gets in everything.
Is it normal that my arm strength is holding me back on DB Presses though?
It's normal for people to progress to a point where they're not able to get into the starting position any other way than what I showed you. Whether that happens at 25kg or 45kg doesn't much matter, at some point you'll be unable to get those dumbbells in place except by standing up with them, putting them on your thighs while you sit down, and then rocking back so that they're in the up position to start bench pressing.
Do I need other exercises to be able to ever lift those 25 kg DBs ?
Even if you were to spend the time and the effort getting there on 25 kg, you'd eventually run into the same problem at 30 kg. The strongest people in my gym are bench pressing dumbbells at 100 lb (roughly 45 kg), but they can't lift them into place.
I mean, it sucks, but the larger seats do cost the airline more to provide. I pay more for shipping inanimate objects that are long, even if they're the same weight.