Notices by SnoopJ (snoopj@hachyderm.io)

@skinnylatte yep, the cruelty is and always has been the point

@skinnylatte that checks out, carbs-flavored carbs :blobfoxangrylaugh:

I think I had some "thanksgiving dinner" flavored chips in the UK once, was a bit strange but not in a bad way.

@skinnylatte ooh thank you for editing in the specific brand. Something else you recommended some while back at TJ's also appealed to me. I haven't been there in ages but there's one accessible to me, will have to see about stopping off and getting some olives to copy this play.

@skinnylatte a brilliant gambit. I love this recipe so much, my go-to for a side with many meat dishes.

@skinnylatte delighted to know that there is a dedicated line of tool for sous vide film

@skinnylatte I had to look up the channel to see if it was one I recognized and it is but thankfully one of the ones that I'd previously filed away as uninteresting pandering to the "omg you don't look like [nationality] but you speak [language]" crowd

feeling retroactively very justified in that decision

@skinnylatte I think of you as someone who wishes to be things more than you wish to *appear* to be things, which I suspect is a big part of the difference here

@skinnylatte oh noooo not silicon valley's very valuable secrets

@skinnylatte "everybody told me 「日本語上手」 I'm basically fluent 😏"

@skinnylatte it's not a whole lot better if you've lived here your whole life, tbh

@skinnylatte happy birthday!

@skinnylatte that reaction reminded me of how my dad cooked, and I acquired the same habit.

Take the first bite and then the next words out of our mouths: "it needs more/less [something]"

@skinnylatte love that. Asian cooking really is built different

@skinnylatte feel slightly proud of that I've actually heard of that one before!

I deep-fry so infrequently that I always go for the thermometer

@skinnylatte I've been sorta-kinda meaning to pick up a copy of "Science and Cooking" by David Weitz et al. for reasons not-dissimilar to this.

He was once our invited closing speaker at [uni]'s Physics Festival and gave a series of lovely demonstrations that physically motivated things like the poke-test for meat (by cooking a steak for different times and putting the same weight on top of them) or what emulsification fundamentally *is*.

I haven't done so in part because I got a copy of McGee's book and while it's not spelling things out quite as much, the "let's drill down into the biology and chemistry" bits definitely help with the same class of understanding.

@dalias @kib wounded veterans of the Flatland War

@skinnylatte @baconandcoconut it's her :3 face that always brings a smile to mine, perfectly mustachioed little angel

@skinnylatte there she is!

@skinnylatte @aud huh, no kidding!

@skinnylatte perfect little ladies like Mila can have some post-nap screaming, as a treat