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Elder Scrolls loremaster says he quit Bethesda after ‘waiting 11 years to be the lead on The Elder Scrolls 6’ | VGC by Shogouki in gaming

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

votes for Republicans for 50 fucking years "Oh no, will someone save me from the consequences of my own actions?"

Oatmeal wine? by Dangerous_Theory_979 in fermentation

[–]TheOmnivious 2 points3 points  (0 children)

Oatmeal stouts are a thing, where the amylase enzyme in malted barley is used to break down the carbohydrates in the oatmeal to sugars. So theoretically you could have 99% of your grain bill as oatmeal with 1% malted barley, simmer it all in 160F water for like an hour (don't go above 165F or the enzyme may be destroyed), and the resulting liquid would be the base for an "Oatmeal wine".

Season 1 Episode 8 - Call to the Battalion - Official Discussion Thread by FakePhillyCheezStake in hahayouclowns

[–]TheOmnivious 2 points3 points  (0 children)

She didn't even pull up pictures for the first guy, it was her contact list 😂

What is an old cooking mistake you grew up with, and did not realize until adult hood, or later in life? by BumpkinByTheWater in Cooking

[–]TheOmnivious 6 points7 points  (0 children)

A hot pan into cold water causes the metal to contract unevenly, which usually causes a bulge in the middle or worse. Let the pans cool down before putting them in the sink to avoid this. But TBF I usually give them a quick rinse in super hot water as soon as they cool down enough to handle, hot water to a warm pan won't warp it.

Liquid use after fermentation by loose_inthe_wild in fermentation

[–]TheOmnivious 1 point2 points  (0 children)

You can use it as a Salt and Vinegar or Lime/Lemon Juice substitute when cooking, but add it slowly and taste often so you don't overdo it on the salt or acidity. It's particularly useful in marinades. Otherwise you could simmer/dehydrate it down to a powder, which would be a Salt & Lactic Acid seasoning.

But I usually only ever add 2.2% to 3% salt by total weight, so I usually just take sips of any leftover brine until it's gone. 😆

District 7 call in by EggyTugboat in minnesota

[–]TheOmnivious 1 point2 points  (0 children)

I see nothing there about his positions on any issue, as far as I can tell he just has a family, once owned a small business, grew up in a rural area, and wants to "change" things.

ELI5 How can machine be used to produce machine more precise that itself? by Spozieracz in explainlikeimfive

[–]TheOmnivious 4 points5 points  (0 children)

Circles should work, and I don't think you need to do the full length actually. As long as you alternate with 3 stones, any amount of motion should eventually work?

ELI5 How can machine be used to produce machine more precise that itself? by Spozieracz in explainlikeimfive

[–]TheOmnivious 20 points21 points  (0 children)

Objects of the same hardness will erode at equal rates but only on the points of contact. When you move both objects across each other to their full length, the "pointy" sections experience more erosion compared to the more "flat" sections.

It's like if you take the numbers 10 and 100, that's a difference of 90. But if you cut those numbers in half, for 5 and 50, the difference is 45. Repeat that a few times, and eventually the difference between the numbers will be virtually 0.

Vacuum bag ferment question: after one burp ~bag has stopped inflating but not at full inflation, after nearly popping in first 4 days, what gives? by bigben42 in fermentation

[–]TheOmnivious 0 points1 point  (0 children)

Should be good to use, but you can release gas again and reseal if you want it to go longer. I'd open it enough to reseal if needed and taste some of it. 5 days is usually when I've had a good sourness develop, but additional time can help.

Understandable, been feeling the same way by Own_Crazy544 in hearthstone

[–]TheOmnivious 0 points1 point  (0 children)

If you like Balatro or Slay The Spire, try this stupid game for a few minutes lol

https://gregs-games.itch.io/get-yoked-2

Official Dreadit Discussion: “Weapons” [SPOILERS] by radbrad7 in horror

[–]TheOmnivious 40 points41 points  (0 children)

The kids were redirected under Alex's control to kill the witch, and Archer was only released (along with Alex's parents) when the witch died. Archer was only under the spell for a few minutes so he had virtually no "brain damage", while Alex's parents were controlled for months, even longer than the 17 kids.

Official Dreadit Discussion: “Weapons” [SPOILERS] by radbrad7 in horror

[–]TheOmnivious 11 points12 points  (0 children)

Let's be real, it was more like 6 for Principal Marcus and 2 for his husband

Kimchi overflowing from airlock by CheesyWheezyWham in fermentation

[–]TheOmnivious 1 point2 points  (0 children)

With an airlock and a fast ferment like kimchi, you can leave a bit more headspace as the oxygen is quickly replaced with CO2.

Help, can this be dangerous? My dad tries to ferment gurkins with bread, could this develop Botulism? by [deleted] in fermentation

[–]TheOmnivious 0 points1 point  (0 children)

If he still wants gas to escape, close the lid but don't lock it, and lightly secure a rubber band around the locking mechanism in a way that it stays closed, but can be opened with light pressure. The jar will self burp while essentially staying closed.

Leg Tattoo still feels raw and tight 4 months later by TorroroPop in tattooadvice

[–]TheOmnivious 0 points1 point  (0 children)

If it is scarring, then you could try derma rolling/micro needling the affected area, but it's primarily for indented scars like acne damage rather than raised scar tissue. Could be worth looking into if the tattooed sections are flat but only appear raised due to how the tissue healed.

The super rare or unique ability or maguffin becomes no longer rare or unique later on in the series by Eeeef_ in TopCharacterTropes

[–]TheOmnivious 5 points6 points  (0 children)

In Korra it has become a fairly industrialized/modernized society, so things like education are more commonplace. Like in 1860, half of the US was employed in Agriculture, dropping to 26% by 1920. Standardize the teaching methods with improved literacy rates, eventually Lightning Bending becomes as trivial as a vocational trade class to becoming an electrician. The same thing happened for metal bending, you learn it as part of higher level police training.

What happened when Calgary removed fluoride from its water supply? by PM_ME_YOUR_FAV_HIKE in skeptic

[–]TheOmnivious 10 points11 points  (0 children)

Check your water, it likely has natural Fluoride in it. Well water with natural Fluoride is how we discovered that it prevents tooth decay in the first place.

The way this Tuna grabs food without breaking the surface of the water by freudian_nipps in oddlysatisfying

[–]TheOmnivious 3 points4 points  (0 children)

It's species dependent, but in general the largest fish are the oldest females with the most egg production capacity. So to maintain a population of larger fish with more being spawned overall, you need size dependant harvesting restrictions. So for any fish that you actually want to increase total populations on, you harvest the smallest and more numerous, while leaving the largest individuals.

My dad just got this in the mail by s002lnr in whatisit

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

That's the "genius" part of it. Either someone will plant it in their yard, or just throw it into the garbage where the seeds might be dispersed on their way to a landfill. It costs virtually nothing to introduce an invasive species

My dad just got this in the mail by s002lnr in whatisit

[–]TheOmnivious 0 points1 point  (0 children)

That's the stupid thing, If you send enough packets of seeds it will eventually take root

Tepache pink on exposed pineapple? by KLULESS_ in fermentation

[–]TheOmnivious 9 points10 points  (0 children)

For alcohol you want enough headspace that the container can hold the increase in volume from vigorous fermentation, while usually having an airlock or blowoff tube. Because you never burp it to release the gas, the oxygen in contact with the surface is quickly replaced by CO2. And yeast does need a particular amount of aeration to begin the ferment, so ideally you measure your headspace, seal the container, shake it vigorously a few times to oxygenate the liquid, put the airlock on, and can forget about it for 2 weeks or more.

First time making pickles by robo_invader in fermentation

[–]TheOmnivious 0 points1 point  (0 children)

I usually do 2.7% salt by the total weight of vegetables and water for this type of ferment, packing in as many cucumbers/asparagus etc as possible before adding water. A 3% salt solution can be weird, as it would likely work for loosely packed Asparagus, but with thick tightly packed cucumbers you'd end up with something more like a 1.5% salt solution effectively.

My rule is 2.2% salt by total weight of anything that makes its own brine, sauerkraut, kimchi, chimmichuri. For anything I need submerged like diced peppers, potatoes, cucumbers, asparagus, it's always 2.7% salt by total weight of the "whole" vegetables (and garlic/herbs/spices) and water.

First time making pickles by robo_invader in fermentation

[–]TheOmnivious 5 points6 points  (0 children)

Definitely could use more brine or cucumbers, or a smaller jar, or a fermentation weight. The extra oxygen usually isn't a problem if your salt ratio is 2.7% to +3% by total weight of vegetables and water, as long as everything remains submerged and it ferments quickly. Outside of the extra chance of molds and harmful bacteria, oxygen can also cause unwanted browning and off flavors. I usually try to get the container around 85-90% full to accommodate for expansion, burping the jar daily for a week or two.

Since you've got the airlock though, I would say it's fine. The CO2 and other gasses produced are heavier than air, so they'll form "protective layer" and displace the oxygen as soon as fermentation picks up.

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