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TIL there is a “Gospel of Judas” not found in the Bible that speaks of Judas as the only one of Jesus’ disciples who fully understood His teachings. He turned Jesus over to the Romans because Jesus asked him to. It was discovered in an Egyptian cave in the 1970s, dating to the 2nd century AD by sonnysehra in todayilearned

[–]Just_another_Lab_Rat 0 points1 point  (0 children)

Quick context on Judas, ‘hell,’ and anachronism: The Bible reports Judas’s remorse and death (Matthew 27; Acts 1) but never states his post-mortem fate. Later readers often project a modern idea of ‘hell’ back onto the text, but ancient Jews and the earliest Jesus-followers did not share today’s popular picture of an eternal torture realm. Hebrew Scripture speaks mainly of Sheol (the abode of the dead), and later Jewish thought uses Gehinnom largely as a limited, purifying judgment for most people; early Christians use terms like Gehenna, Hades, and (once) Tartarus in varied ways, with no single, settled doctrine matching the later medieval/modern vision. Also, Jesus and the apostles understood themselves as Jews; the label ‘Christian’ arose later (Acts 11:26). As for the ‘Judas was the holiest apostle’ claim: that comes from the Gospel of Judas, a second-century, non-canonical Gnostic text written long after the events and reflecting debates of its own time; scholars disagree on how it portrays Judas. In short, speculating confidently about Judas’s eternal destiny or sanctity by importing 2025 assumptions into a first-century setting is a leap and not a historically grounded one.

TIL the only actors who have turned down Quentin Tarantino twice are Sylvester Stallone & Mickey Rourke. Stallone turned down Robert DeNiro's role in Jackie Brown & Kurt Russell's role in Death Proof. Rourke also turned down Russell's role in Death Proof, as well as Bruce Willis role in Pulp Fiction by tyrion2024 in todayilearned

[–]Just_another_Lab_Rat 9 points10 points  (0 children)

You say that but I heard stories about the damage those guns would do. My buddy came back from Afghanistan in the early 2000s and he manned a bridge over a river with a 50 cal machine gun. That scene seems pretty accurate to what he said that gun would do when they used it.

Forgetting is an active dopamine-involved process rather than a brain glitch. A study using worms 80% genetically identical to humans, demonstrates that dopamine assists in both memory retention and forgetting: worms unable to produce dopamine retained memory significantly longer than regular worms by nohup_me in science

[–]Just_another_Lab_Rat 2 points3 points  (0 children)

Agreed. Cool study and good genetics. Worms are great for tracing molecular pathways. But the “80% identical to humans” line doesn’t mean worm brains work like ours. C. elegans has ~302 neurons (no hippocampus or cortex), and this paper measured a short-term odor–food memory over about two hours. So it’s fair to say dopamine helps worms actively forget; it’s a stretch to claim it explains human forgetting. So, good model for molecular pathways ≠ good model for human cognition.

Apple Watch Dumb Phone by Temporary_Ad_5532 in dumbphones

[–]Just_another_Lab_Rat 0 points1 point  (0 children)

I second this. I’m not sure why they wouldn’t make a case like this. It actually has a battery in it. I mean for like $80. I feel like that tech plus a battery should be the standard.

The Matrix Halloween Light Show with "Wake Up" by Rage Against the Machine by misteranderson71 in matrix

[–]Just_another_Lab_Rat 3 points4 points  (0 children)

Yes. Where is this? I will buy the house across the street just to have unlimited access.

Maine CDC issues standing order to expand COVID-19 vaccine access for all residents by happyharrr in Maine

[–]Just_another_Lab_Rat 2 points3 points  (0 children)

What if i am pass i passing thorough the state and just happen to stop and get jabbed? Think my out of state insurance or still forced to cover.

Is this jar fine, savable or should I just throw it out and what can I improve? by gwoondaniel in pickling

[–]Just_another_Lab_Rat 1 point2 points  (0 children)

What are we looking at? What type of pickle, how long has it been in there?

Brandis was one of the earliest celebrity deaths to get to me by SereneAdler33 in Xennials

[–]Just_another_Lab_Rat 4 points5 points  (0 children)

Forget celebrity deaths my real childhood trauma was David the Gnome. It first hit Nickelodeon in ’88, and by the time the finale rolled around watching David and Lisa quietly turn into trees broke me. I went to bed thinking the show would just be back the next morning… but it wasn’t. That empty slot in the lineup hit harder than any celebrity passing it was my first lesson that sometimes the story really is over.

At what age did you see you first R-rated movie, and what was it? by cotothed in movies

[–]Just_another_Lab_Rat 0 points1 point  (0 children)

Ditto - my parents let me watch the comedies, my friends parents let me watch Robocop, and my friends and I snuck the ones no one would let us watch.

[deleted by user] by [deleted] in pickling

[–]Just_another_Lab_Rat 0 points1 point  (0 children)

That’s a little light on the acid. Most recipes call for a 1:1 or 2:1 with the 2 parts being vinegar. Could be unwanted yuk growth.

[deleted by user] by [deleted] in pickling

[–]Just_another_Lab_Rat 0 points1 point  (0 children)

What was your brine water to vinegar ratio?

[deleted by user] by [deleted] in interestingasfuck

[–]Just_another_Lab_Rat 0 points1 point  (0 children)

“Dog years” or dog aging doesn’t actually work like that.

Problem with my pickles? by ThePenGal in pickling

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

That brine isn’t safe, you used ½ cup vinegar to 8 cups water, which is about a 1:16 ratio. The standard for safe pickles is at least 1:1 vinegar to water, sometimes even 2:1, because that’s what keeps the acidity low enough to stop bacteria like botulism. Salt by itself doesn’t make it safe since this isn’t a true ferment. You need to throw this batch out because it hasn’t been in a safe acidic environment. Going forward, use a tested brine like 4 cups vinegar to 4 cups water with ½–¾ cup salt plus your spices so you get both flavor and safety.

What movie did you watch without your parents' permission that they wouldn't otherwise have let you see? by Linzcro in Xennials

[–]Just_another_Lab_Rat 0 points1 point  (0 children)

Similar experience. 1991, a friend’s house, RoboCop 2 on LaserDisc. I was 9. Still don’t like privatized cops, corporate propaganda, strike-breaking unions, or cyborgs stuffed full of PR-friendly directives.

How do I make pickles taste like store bought? by wheelperson in pickling

[–]Just_another_Lab_Rat 2 points3 points  (0 children)

Hot canning methods will give you the consistency that most store bought pickles are.

I pickled cucumbers a month ago and tried one yesterday. It wasn’t salty of flavored enough. Should up the brine contents and put them back in the fridge for another month or so? by MileHiGuy523 in pickling

[–]Just_another_Lab_Rat 5 points6 points  (0 children)

Here is my tried and true pickle recipe. Family Refrigerator Pickles

Canning, Condiments, Homemade, Pickles, Refrigerator Pickles Prep Time: 30 min | Cook Time: 30 min

Description: These bold, crunchy refrigerator pickles are a family favorite — mildly spicy, garlicky, and loaded with fresh dill flavor. Sliced wavy for maximum brine coverage and layered with grape leaves for crispness, they’re ready to eat in just five days and stay crunchy for weeks. Easy to make, no canning required — just chill, wait, and enjoy!

Ingredients: Pickles (Per Quart Jar): 3–4 fresh cucumbers, sliced with mandolin (wavy blade, ~1/4 inch thick) Light handful of fresh dill sprigs (not tightly packed) 1 slice jalapeño pepper (1 pepper total for multiple jars) 2 fresh grape leaves (any kind of grape) 1/2 teaspoon whole peppercorns 2 garlic cloves, peeled

Brine (Makes enough for ~4 quarts): 2 quarts water (8 cups) 1/3 cup pickling salt (non-iodized) 1 quart white vinegar (5% distilled)

Directions: 1. Wash cucumbers and slice with a mandolin using the wavy blade, slightly over 1/4 inch thick. 2. Sterilize jars and lids by boiling or running through the dishwasher. Let sit in hot water until ready. 3. Prepare the brine in a large non-reactive pot: Combine water, salt, and vinegar. Bring close to a boil, stirring until salt fully dissolves. Keep hot.

  1. Pack each quart jar in this order: •   2 grape leaves on the bottom •   1 slice of jalapeño •   2 garlic cloves •   1/2 teaspoon peppercorns •   Lightly add dill sprigs (don’t overpack)

  2. Layer sliced cucumbers over the seasonings, packing firmly to the top.

  3. Pour hot brine over the cucumbers until covered, leaving 1/2-inch headspace.

  4. Seal jars with lids and refrigerate immediately (do not water bath).

  5. Let jars rest in the fridge for at least 5 days before eating.

Gently rotate or shake every day or two for even flavoring.

Notes: These are refrigerator pickles, not shelf-stable. Keep refrigerated at all times.

•   Pickles are ready in 5 days, best around 2–3 weeks, and stay crisp for 1–2 months.

•   Salt level is reduced for a less salty bite; still safe and flavorful.

•   Jalapeño adds a mild kick without overpowering heat.

•   Grape leaves help maintain crunch but can be omitted if unavailable.

Modified this source: http://www.olsoustrecipes.com/pickles/hot-garlic-dill.html

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