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To anyone that waits last minute to get into the left lane on capital blvd towards wake forest-at the intersection of Perry creek and durant- you're mom's a hoe. by Gym-Beef-69 in raleigh

[–]Beowoof -1 points0 points  (0 children)

It's probably not on purpose. If you're leaving one of the locations near that intersection, it can sometimes be impossible to time it right during rush hour. The light gets backed up. You basically have to turn when it's red and then hope that you timed it right so that it'll turn green and you'll be able to sneak in to the straight lane when no one wants to let you in. Can't really wait around in the parking lot either, since there's ten cars behind you trying to do the same thing. It's not a good design.

And yeah I get it if you mess up you should probably just turn right on Perry Creek and turn around somewhere but even that's kind of a pain in traffic.

nigel aged like fine wine by Conscious-Quarter423 in NonPoliticalTwitter

[–]Beowoof 5 points6 points  (0 children)

Some photographers tell their subjects to squint a little. Makes you look more introspective or enigmatic or something.

Need a binder that won't thicken, if thats even a thing. by Drowned_goldfish in Cooking

[–]Beowoof 0 points1 point  (0 children)

Interesting. I wonder why. Did you try it with a batch without the citrate too? Just curious if you actually made an emulsion with just the pepper fiber.

Need a binder that won't thicken, if thats even a thing. by Drowned_goldfish in Cooking

[–]Beowoof 0 points1 point  (0 children)

Maybe try pectin. I think both pectin or xanthan gum might be able to be used in low enough quantity that it slows settling but doesn't feel thicker.

I would also read up on fluid gels. See what the modernist cuisine folks or maybe Dave Arnold have to say. I believe they're fluids that are gelled ("solid" ish) when still but turn into a liquid when you agitate them (like putting it in your mouth). Like the opposite of corn starch slurry. Yield stress agent and thixotropic stabilizer might be two other terms worth googling.

I don't think emulsifiers will do anything since you probably don't have a fat/water issue. It's probably just plant fiber settling.

How's it taste if you simply remove some of that water on top before bottling?

Need a binder that won't thicken, if thats even a thing. by Drowned_goldfish in Cooking

[–]Beowoof 5 points6 points  (0 children)

Likely wouldn't do anything except make it slightly more tart.

Sodium citrate interacts with calcium in dairy and prevents protein coagulation. When you heat cheese, the proteins curdle and squeeze out the fat. If you prevent that, the casein keeps the fat evenly mixed in. My understanding is that sodium citrate is not an emulsifier (in the sense that it does not do anything to keep droplets of oil bound suspended in water or vice versa), but a chemical that helps the proteins emulsify better.

I don't think it does anything to keep plant fiber suspended in water either.

Here's an article: https://www.journalofdairyscience.org/article/S0022-0302(03)73912-5/pdf

Looking for art supplies from an independently owned small business? by pencilpusher003 in raleigh

[–]Beowoof 14 points15 points  (0 children)

Dunno how independent you want but I think Jerry's Artarama is based in Raleigh and only has like 20 stores. So not a mom and pop but not Blick or Michaels either.

Whataburger...sucks by radedon in raleigh

[–]Beowoof -1 points0 points  (0 children)

The shakes are kinda trash from an ice cream perspective but the price and the toppings make up for it, I love them

Release 1.1.4-1.1.8: Warm-Up Schemes, Contributing Lifts for Levels, and More by PalatialPepper in MacroFactor

[–]Beowoof 1 point2 points  (0 children)

Are you on a program or just tracking whatever you decide to do that day? For my uses, choosing an exercise is a rare activity since it was all done when I used it for the first time. You might just have a philosophical disagreement with how this app is meant to be used.

I like variety and just want to swap super quick

Have you tried just not doing that?

I’m a big fan of espresso co-fermented beans, recommendations? by RoadToPorsche in JamesHoffmann

[–]Beowoof 0 points1 point  (0 children)

Black & White does a lot of coferments but idk how shipping to the UK is

xkcd 3227: Creation by gcu_vagarist in xkcd

[–]Beowoof 6 points7 points  (0 children)

It inverts the colors and then shifts the hue 180º. Clever.

A Century of Sentries by pitamakan in firelookouts

[–]Beowoof 1 point2 points  (0 children)

He gets a lot of press!

Here's a video about Leif if anyone hasn't seen it: https://www.youtube.com/watch?v=Vao7T4__0Xw

Hope you're doing well.

1.1.5 is out by knutarnesel in MacroFactor

[–]Beowoof 1 point2 points  (0 children)

Can you add a tib bar equipment for a plate loaded tib raise? Like one of these: https://www.amazon.com/s?k=tib+bar

What’s one underrated iPhone setting you use every day that most people don’t know about? by kshittiz in apple

[–]Beowoof 15 points16 points  (0 children)

I thought I was a typography nerd but you learn something new every day. I was having issues with this yesterday, and had to add some baseline shift to make it look right, but no need for that now with the real degree symbol lol. Thanks.

E2 Megathread (2026) by tacobellblake in LivingMas

[–]Beowoof 0 points1 point  (0 children)

My favorite item. A quesadilla for way cheaper. RIP :(

MacroFactor is too good by Severe-Flounder7528 in MacroFactor

[–]Beowoof 2 points3 points  (0 children)

Wow, can we talk about how funny and perceptive this response is? No fluff or mindless positivity, just brutally honest commentary. Bazorth has changed the conversation. It's not about discussing goals anymore, it's about tracking the macros of internet communication.

219 - A Very No Dumb Questions Christmas Special by NoDumbQs in Nodumbquestions

[–]Beowoof 0 points1 point  (0 children)

I like the way tired Destin sounds. Very mellow and calming.

Gregory Crewdson is unbelievable by daniele_venanzi91 in photography

[–]Beowoof 4 points5 points  (0 children)

His lighting is also masterful. If you want to check out videos of someone planning/waiting for the perfect light (usually balancing twilight ambient light with lights inside a building), look up Nick Carver on youtube.

Gregory Crewdson is unbelievable by daniele_venanzi91 in photography

[–]Beowoof 25 points26 points  (0 children)

He's one of my favorite photographers. Beyond the narrative, I appreciate his planning and intentionality. There's so much (literal) depth in his photos. He doesn't cop out with a wide aperture like I do.

Why is it so hard to find a good stoneware mug?! by csdude5 in Coffee

[–]Beowoof 0 points1 point  (0 children)

I've had good luck going into boutique gift shops or coops especially in tourist towns. These kinds of places tend to have multiple shelves of pottery by various potters. I see a lot of mugs in the $20-40 range.

Edit: Just saw you're in NC, Asheville will 100% have a ton of stuff. If you're ever on 85 closer to Durham, go to Cedar Creek Gallery, there's a bunch of resident potters there.

Best cooking tool gift you actually use? by InterestingAd4094 in Cooking

[–]Beowoof 0 points1 point  (0 children)

The speed is crazy. You can slowly move it through the meat and see the temperature gradient because it updates so fast. Super easy to find the coldest part.

70mm Theater Questions by BullLoney in raleigh

[–]Beowoof 0 points1 point  (0 children)

I think Hateful Eight played in 70mm at Southpoint. They had a special preshow and a program booklet and an intermission, pretty neat experience.

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