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59
Joined
2 yr. ago

  • Colectivo from Milwaukee. Best prices for really well sourced coffee. They are really a 3rd wave roaster with a starbucks-like cafe setup that allows them to sell much cheaper than others even though they are still sourcing really great single origins and small session roasting. I've tried em all and Colectivo takes the price:quality ratio hands down.

    Their Brazil is super chocolatey and not bitter at all for folks who don't necessarily love coffee, but people who really do will still find interesting notes and appreciate how well it's roasted. a bit of acidity but no bitterness, full body but subtle notes, total crowd pleaser.

  • Accurate on all counts.

  • What if you have all of them (minus pods)?

  • I have some obscure tastes and have been shocked by what I can find on soulseek

  • I've found a job I'm happy with, a house that I feel good in, and a wife that is my most important source of joy. We have a few hobbies that keep us occupied, but I think we'd almost have too much time to kill if we weren't working at least a little bit and feeling productive in fields we value. I am incredibly lucky to be able to say all of that, and it leaves my health issues as my biggest obstacle to greater contentment. I have epilepsy which has led to a pretty restrictive lifestyle. No drinking, early bedtime every single night, HEAVY (and expensive) medications with terrible side effects, and just a bit of constant stress around the possibility of a bad seizure. Plus the increased risks of early onset dementia that I just have to wait for and know is likely coming. There's nothing we can do about any of it except try to stay distracted, but that's hard with so many medication alarms going off every day.

  • It's like a series of tubes

  • I like it because it lets you control the temperature you drink at. I drink pour over mostly, so the carafe is heated by the water I use to heat the cone, and with the insulation I get a good 4 hours where it's still too hot to drink straight out of the carafe. So pouring small cups and waiting a minute has been the perfect way to have every sip at the right temperature. And I've come to really like the pace of multiple almost espresso-sized mugs rather than working on the same cup all morning.

  • Get a Hario insulated carafe, they make them in all sizes, and pour multiple small mugs after making 1 big batch. Use cafiza if oils build up or anything.

  • Not a great idea, but not for the caffeine quantity that others mention (though perhaps for that, too). Espresso is meant to be drunk quickly and hot. Even the glasses are designed to keep the surface area minimal and give the drinker control over how (minimally) cool they allow the espresso to get.

    Keeping a large amount in a mug for a while will allow bitter notes to develop and will mute the creamy and sweet notes/feel that make espresso worthwhile. You can minimize that a bit by diluting the coffee (a 3-hour old latte or americano changes less than a straight shot would in the same span), but it'll still change.

    Pour over is really the only method that is intended to be drunk at varying levels of heat, and you can make it super strong if that's what you're looking for.

  • You can buy some pre-waxed wicks and melt the remainder of tunneled candles to make smaller ones with the leftover wax.

    Also, check out Etsy, many more price points available on there than I see in stores.

  • Here in the US, a huge population goes straight to their phone any time they have more than 20 unoccupied seconds. It's just reflex for many, not sure it's specific to any given country at this point.

  • no have sex, married.

    🤣🤣🤣😂😆😆😂🤣🤣🤣

  • Are you in the same shape you were in college? General fitness doesn't necessarily affect your tolerance, but it definitely affects how quickly you bounce back from a rough night.

  • That's sorta classic supervillain logic. Doing terrible things just so someone else will have to do them too and in doing so "reveal" that they are "equally" monstrous. Israel has had some super fucked up policy for a long time, and I'm not defending that, but the approach of provoking them by committing your own war crimes knowing that it will lead to this much civilian suffering on all sides is even more fucked up.

  • "Bop it, pull it, spin it!"

  • That's fair, and same when it comes to trying to explain behaviors evolutionarily (though some are definitely just random, too, since if a characteristic doesn't actually directly cause an early death/fewer reproductive years, evolution will never affect it). Such guesses just get further from reality as they get more specific. So it would make sense and likely be accurate to say there is an evolutionary explanation for the behaviors that we demonstrate to divergent levels, but it becomes a bit more strained to say that that evolutionary explanation has to do with neurodivergent people being more closely connected to cats than neurotypical people.

  • Most behaviors in mammals can be seen in other mammals (and in even less related species). Don't read too much into it.

    I'm an introvert and easily overstimulated, so I like:

    • sitting still and relaxing
    • soaking up some sun in a window seat
    • the sound of wind and silence
    • water

    Is my brain part tree? (No, these are just qualities/behaviors easy to find in another living thing, and my brain is searching for a pattern.)

    Interesting observation, but it's a bit extreme and fantastical that some shared behaviors would suggest neurodivergent humans have an evolutionary link to cats.

  • Exactly, it's definitely a shortcoming of a lot of recipes and cooking shows. Like just in case I do have agar agar, I'd love to hear how to use it in the given recipe, but many more people probably want to hear that and then their other more common options, as well as how those compare to the more professional technique/ingredients. They do the same thing with materials, too. Like "traditionally this is made in a round bottom wok, but we get great results with this type of pan that you're more likely to have/know how to use." Sending huge luck for ya, and looking forward to checking out your videos when you start!

  • America's Test Kitchen does some really great stuff for both beginner and experienced cooks, namely presenting one method/recipe after testing a number of alternatives, and including the reasons why they prefer the method/recipe they settled on. "Many people also do it this way, and here's how that turns out and why I prefer the method shown." Or "Here's what happens if you add more butter, and this is what it looks like if you add more eggs/use an egg substitute etc." They get into the chemistry/science of why the chosen method is best or why an easier method can work as well as a more traditional one, and you feel like you learn both the how of cooking something and the why behind a specific recipe, which makes it a lot easier to understand and follow. A final benefit is that it can make a lot of recipes more approachable for a home cool with things like "in professional kitchens, they will use XYZ in order to ZYX. If you don't have access to XYZ, YYY ingredient has a similar effect and is more common in home kitchens..."