Good tip, thanks!

Dear Nitwit,

A reduced faith in science might, hear me out here, ••might•• have something to do with science, ya know, killing the planet and what not. You wanna get some faith back? Maybe apply these new technologies to human happiness, or even, who knows human survival.

One more thing, nimrod. The real risk averse culture? It ain’t your unwashed “zero-sum thinking Millennials” No, it’s your hyper capitalist who’s rigged the system to the point where taking financial risk is erased by government bailouts. They’re the ones who want to eliminate risk.

And it’s that, plus their increased control of what is and is not researched in practised science that leads to our dismay. See above: “planet dying” Imagine something like pencillin, developed entirely within an academic risky environment, getting made today.

There’s risk in true critical thinking, instead of lazy “Kids Today” hand-wringing. So, in future, take a fucking risk.

Yeah, I really got to start looking at photos before I post them. The picture does make it look a bit … poop adjacent.

Archived version: https://archive.is/0eou1

If you liked that, you’re going to love this. It’s almost exactly the price tag to switch - completely - to renewables.

https://e360.yale.edu/digest/the-global-price-tag-for-100-percent-renewable-energy-73-trillion

I know, I know, many studies, many different amounts, but come on! Let’s try!

Archive link here: https://archive.is/rlk5M

(Great article)

Posting archive link for non-US users:

https://archive.is/6Srh9

Wow, thanks!

Upvoted for correct use of word ‘grok’, but definitely want to learn more about agent-based modelling. If for no other reason than truth inoculation is one of the more vital battles of our time.

I make a lot of beef (or lamb) stew without any seasoning (except for two bay leaves) in the instapot (which I resisted as a “dumb gadget” for way too long). It gets frozen and when I’m ready, I just add things to the meat, and you’d never know it was frozen.

In this case, I had pre-reduced red-wine and roast-garlic sauce sitting in the fridge. Added some tomato paste and then some brown sugar, when it seemed like the wine was a bit sour. If I had an orange, I would have added some zest, that’s a nice trick.

And butter. Because butter solves anything.

I roasted red onions with the potatoes and then mixed them into beef. They get some of the crunchy bits of potatoes coated on them, which works well I think.

Too late - already gone!

It’s not so much a recipe, but a series of secrets.

Usually I caramelise the onions in a mix of butter, olive oil, ground fennel seeds and salt. To really make it work, I let them cook for about 30-45 minutes at low heat and covered. You’ll know when they’re done.

Then I add stock. I use a fond de légumes which I make in bulk and freeze, but any stock will do. But the three secret ingredients I found are brewer’s yeast (which you add, and then dissolves), port wine and fish sauce. Really makes a great soup. And though it doesn’t sound authentic, it tastes like it is.

Top with garlic croutons (you can also rub garlic on dried bread), then for me a mix of beaufort, gouda and aged gouda, and put under the broiler. Sounds elaborate, but soup freezes nicely.

If anyone can tell me how to make this work with imgur, I’d be super grateful!

Good job. I don’t understand very much of that, so that makes me all the more grateful. Thank you.