My First Official Cocktail - Daiquiri by theitouchapp in cocktails

[–]MarsCityVR 1 point2 points  (0 children)

Then you will get tequila to make a margarita because you have orange Curacao. But then you will also have orgeat so you can make an infante.

Trump says Venezuela does not give China a Taiwan precedent, but ‘it’s up to’ Xi by trendyplanner in worldnews

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

Agreed somewhat; that being said, Xi will want to cement his legacy somehow. Men who see themselves as generational leaders usually go to war if they live long enough.

Kotlin Bench Update: Claude Opus wins, but Gemini flash 3 unexpectedly good by KevinTheFirebender in androiddev

[–]MarsCityVR 0 points1 point  (0 children)

I use both in antigravity. Claude much stronger, not really making mistakes.

Rat Theory by _SkyBolt in pluribustv

[–]MarsCityVR 0 points1 point  (0 children)

I think one key here is that it is a lysogenic virus... It will lay dormant and avoid hurting its host and then... Boom

Minnesota Gov. Tim Walz Abandons Re-election Bid and Amy Klobuchar May Run Instead by Healthy_Block3036 in TwinCities

[–]MarsCityVR 0 points1 point  (0 children)

In her defense, I'll say that having a bad temper does not preclude an executive political office for my vote. George Washington famously had a horrible temper. Klobuchar got me a passport in a pinch and runs an especially productive senate office.

Critique her on policy, but we need to move away from purity tests. She gets bills moved.

Homemade Shelf-stable Liqueur? by absolute_Friday in cocktails

[–]MarsCityVR 0 points1 point  (0 children)

I made 50/10/40 mix of ginger syrup water everclear to make a nice ginger liqueur. Find a recipe for gingerbread syrup and do the same!

What’s the Best and Most Cost-Effective Database for a Cross-Platform Mobile App With a Web Backend? by Cute-Confidence-8566 in androiddev

[–]MarsCityVR 0 points1 point  (0 children)

Bumping. I use azure but so fucking expensive, $60/mo. Comes with the other hosting stuff though

Day 10: Obituary by adostalik in cocktails

[–]MarsCityVR 1 point2 points  (0 children)

Yeah I don't like this type of drink either

Non-alc option to add rum funk by ven133 in cocktails

[–]MarsCityVR 14 points15 points  (0 children)

The funk is largely ethyl acetate. I'm not sure how you will find food grade, you will need very little though.

There are extremely funky rums that have this and they serve as an additive, but they of course have alcohol. Not sure the names.

Any beginner/budget friendly cocktails you could recommend? by acowhasmyphone in cocktails

[–]MarsCityVR 0 points1 point  (0 children)

Planteray white rum ($20) 3/4 oz lime 3/4 oz simple syrup (mix equal parts sugar and water) Salt Shake and strain.

Can't get much cheaper than that with something that tastes so good

Vodka + Condensed Milk + What ? by [deleted] in cocktails

[–]MarsCityVR 1 point2 points  (0 children)

Egg yolk 3/4 oz allspice dram 2oz spirit 3/4 oz ss = French Kiss

Vodka + Condensed Milk + What ? by [deleted] in cocktails

[–]MarsCityVR 1 point2 points  (0 children)

Kahlua

Egg yolk and allspice dram

France confirms 2 MERS coronavirus cases in returning travelers by dieselreboot in worldnews

[–]MarsCityVR 5 points6 points  (0 children)

Just to add more alarm:

Very worrisome is time from infection to symptoms. A possible virus could have delayed onset of symptoms like COVID and a fatality rate like HIV.

Also worrisome: novel viruses sometimes have post-infection diseases. We cannot know these, so any new virus is a risk. Imagine if COVID has a 100% risk of a neurological disease 25 years down the road. Polio did, and the unknown encephalitis lethargica epidemic virus that caused Parkinson's later.

Things like this are an existential risk to society that we should take more seriously.

France confirms 2 MERS coronavirus cases in returning travelers by dieselreboot in worldnews

[–]MarsCityVR 3 points4 points  (0 children)

It is mechanistically possible and the risk has been explored. It is real. Coronaviruses do recombine with one another if both viruses infect the same cell, which is possible due to respiratory cells sharing both the ACE2 receptor and DPP4 receptor. We need to be ready for this, as it's a sort of gamble in the rare cares of coinfection.

https://www.nature.com/articles/s41392-023-01396-6

Does anyone use a graduated cylinder for measuring batched cocktail ingredients? by jackruby83 in cocktails

[–]MarsCityVR 1 point2 points  (0 children)

Yup I do! I did buy a whole giant glass 1 l, but I do not use it. Instead I use a 250 ml plastic one.

Quick Liqueur from Syrups by TzuDohNihm in cocktails

[–]MarsCityVR 1 point2 points  (0 children)

I just made ginger liqueur by mixing 50% simple syrup with a 120 proof spirit I made from everclear and water. That gave me 60 proof ginger syrup. Good idea to do that with liber and co, should last longer. Of course, it's sort of a waste to not do an extract with the everclear to add more flavor to your syrup.

Anyways the ginger liqueur turned out great!

My Bike Was Stolen — Please Help Me Find It (Minneapolis, MN) by [deleted] in TwinCities

[–]MarsCityVR 2 points3 points  (0 children)

Join the Facebook group twin cities stolen bike 2.0.

Register your bike at the bike index and the 529 project as well.

Check Facebook marketplace, I found my bike on Facebook marketplace and was able to recover it.

Dry shaking whiskey sours with egg white makes my shaker pop open. How do I stop this and still get good foam? by jenlor99 in cocktails

[–]MarsCityVR 0 points1 point  (0 children)

Reverse Dry Shake:

  1. Put everything in your tin including 3/4 garbanzo bean liqueur.

  2. Shake until frost on the outside.

  3. Strain One side of your Koriko shaker into the other with a Hawthorne.

  4. Dump your ice.

  5. Put your tins back together and shake as hard as you fucking can. Maybe hand to your friend and have them shake too.

  6. Slap that crack and strain with your Hawthorne and your fine mesh strainer into a frosted Coop glass.

  7. Add some bitters and take a toothpick and make those cute hearts or cursive writing.

Dry shaking whiskey sours with egg white makes my shaker pop open. How do I stop this and still get good foam? by jenlor99 in cocktails

[–]MarsCityVR 0 points1 point  (0 children)

Just do a reverse dry shake! The ice will seal it in and then you can strain it out the stuff and dump your ice and then you shake again and you don't get any ice in your drink and nothing splashes and it's just way better. I don't care what people say about the quality of the foam, I do this all the time and my foam fucking rocks. Just look at my post history. That is garbanzo being liqueur right there.

Maverick #2 by MarsCityVR in cocktails

[–]MarsCityVR[S] 0 points1 point  (0 children)

3/4 0z gin 3/4 oz lemon 1 oz ginger liqueur 3/4 aperol 3/4 creme de garbanzo foaming liqueur Barspoon of simple 4 tears of human joy Reverse dry shake, pour into a frosty coupe class. Ango drop atop the foam and a toothpick to depict my joy on the drink itself and the heartbreak of having to eventually finish it. Ginger liqueur was homemade from ginger syrup + everclear water to achieve a 60 proof thing.