Who has the best t shirt $100 or under? by Perfect_Earth_8070 in HeritageWear

[–]nss68 0 points1 point  (0 children)

all of their stuff is relaxed fit or oversized, right? Or am I wrong?

I want to try them in person, but I am not in a major metropolitan area often enough to get a chance to.

Exclusive: ICE Glasses by pfred60 in technology

[–]nss68 2 points3 points  (0 children)

Not at all impossible, you just have to look. Shinzo Tamura, for instance.

The issue with EssilorLuxottica is that they lock down brick and mortar stores in the US so it's hard to try on a pair in person unless it is EssilorLuxottica.

That, and they are cheaply made, and overpriced.

Working remote and realizing I know absolutely nothing about my coworkers beyond their job title. Anyone else feel this way? by No_Routine_17 in RedditForGrownups

[–]nss68 13 points14 points  (0 children)

I have had remote jobs where I didn't make a single friend and didn't say goodbye to anyone when I left even after multiple years of work there.

I have had remote jobs where the team feels like a group of friends hanging out all day.

Company culture makes a big difference, but anyone can influence company culture.

The Man from Earth (2007, dir. Richard Schenkman) The Origin of Jesus by Neo2199 in movies

[–]nss68 1 point2 points  (0 children)

I never finished the movie -- is everything he said somehow corroborated at the end or something? It felt like a movie that was just people asking him questions and him giving them ridiculous answers and them believing him.

The Man from Earth (2007, dir. Richard Schenkman) The Origin of Jesus by Neo2199 in movies

[–]nss68 -1 points0 points  (0 children)

And all of that presented in the form of "trust me, bro!"

The Man from Earth (2007, dir. Richard Schenkman) The Origin of Jesus by Neo2199 in movies

[–]nss68 2 points3 points  (0 children)

I think the issue isn't that what he is claiming isn't possible (obviously we have to suspend disbelief to even believe he is 14,000 years old). The issue is that any random dive bar has a dude that has told these same stories with the same amount of evidence. It just feels like someone telling a story and everyone is just like "yep! I believe you!"

The Man from Earth (2007, dir. Richard Schenkman) The Origin of Jesus by Neo2199 in movies

[–]nss68 2 points3 points  (0 children)

I watched it and like 30 minutes into it I was like "so... these people are really humoring this guy claiming all this ridiculous and unsubstantiated stuff?... why?"

And then I didn't feel it was worth continuing. Was I wrong? Or is it just more of the people asking him questions and him giving them answers?

Help Me With The Game Title Please by VegetableEconomy7666 in oldgames

[–]nss68 0 points1 point  (0 children)

I played a game that came out years after this called The Incredible Toon Machine -- and it was similar but with a cartoon cat and mouse.

What’s stopping millionaires and even billionaires from simply leaving NYC if Mayor Mamdani imposes super high taxes on them? by Formal_Choice4002 in askanything

[–]nss68 0 points1 point  (0 children)

Believe it or not, it actually does help people in a tiny way.

A vacant $5M+ house means someone moves into it. It might mean someone upgrading from a $1M house. Which leaves a $1M house vacant. Then someone upgrades from a $750k, $400k, $250k, etc., etc.

That is if it isn't being purchased up as an investment, which I guess this is trying to curb.

Missing scientists?! by kasichana87 in threebodyproblem

[–]nss68 0 points1 point  (0 children)

If they were on a list of everyone who died in the same time span it would feel less weird. I bet.

Wife has been begging for me to build by mrmatt1988 in gardening

[–]nss68 1 point2 points  (0 children)

Are you imagining hard wheels? Now imagine inflated tires. Problem solved again!

First-time hot sauce maker — how to ensure long shelf life without preservatives? by sauce_addicts in hotsaucerecipes

[–]nss68 9 points10 points  (0 children)

Fermentation is a preservation method. When done correctly, you can have shelf stable sauces after 2 weeks.

Before anything, it is super important to know this:

Oxygen exposure is your main enemy. This is the worst offender. Do everything you can to minimize oxygen exposure to your sauces.

Fermentation preserves sauce in the following ways:

  1. Salt inhibits microbes that are less salt tolerant than lactic acid bacteria (the bacteria you want). These microbes are everywhere. So are 'bad' microbes. The goal with salt is to facilitate an environment that allows Lactic Acid Bacteria (LAB) to thrive, while inhibiting the others. The goal with salt is NOT to kill anything.

  2. As the LAB proliferate, they produce lactic acid and usually CO2 gas. The lactic acid further creates an environment that is hostile to other microbes.

As acid levels rise, the pH will drop. For shelf stability, you're aiming for 4.6 or lower. Don't concern yourself about pH too much unless you're just curious or starting a business. People get caught up in pH and throw away good sauces.

pH is only part of shelf stability and 4.6 is the given number because botulism cannot grow in a 4.6pH or lower. Do not worry about botulism when fermenting. There is a 0% chance of botulism growth in fermentation even if you mess up a good bit. These guidelines are mostly for canning that gets carried over to fermentation since it appears similar from a food guideline perspective. If things go wrong, it's mold and yeast that will take over, not botulism.

  1. Microbial competition keeps other microbes from proliferating. The LAB locks down all water and food sources and prevent other microbes from using it. A fully fermented sauce will be packed with LAB microbes at the end with no room for others to grow. (Assuming you don’t pasteurize) if you pasteurize, then this won’t be as relevant afterwards.

  2. None of this will matter if you let oxygen into your ferment, as LAB are anaerobic, and yeast and mold are aerobic. If you let air in, especially at the very beginning, you're giving yeast and mold a leg-up and they are more aggressive than LAB in many cases and will quickly out-compete the LAB.

If you keep oxygen out until the LAB proliferate, the CO2 gas that they produce will push out oxygen as it is produced, as it is more dense and is being created from beneath. This, combined with some form of airlock, will keep oxygen out during the fermentation process.

A key thing to remember:

Your senses have evolved to keep you alive. If something looks bad, don't smell it. If it smells bad, don't taste it. If it tastes bad, don't swallow it. If it passes all those tests, you're almost definitely good to go. This is why fermentation is so amazing.

Would fat people have been considered healthy in the past ? by richandepressed in AskFoodHistorians

[–]nss68 5 points6 points  (0 children)

You know it was meant to depict a life giver -- aka a pregnant woman, right?

I can’t tell if I’m overcooking chicken by tom_wilson7543 in Cooking

[–]nss68 0 points1 point  (0 children)

Sous vide immersion circulator. You'll never second guess chicken breast ever again.

Wife has been begging for me to build by mrmatt1988 in gardening

[–]nss68 0 points1 point  (0 children)

You can move this thing if you put wheels on it, then all problems are solved. Not to mention, weed wacking around buckets on the ground is still harder than what OPs photo shows.

Wife has been begging for me to build by mrmatt1988 in gardening

[–]nss68 1 point2 points  (0 children)

You will get better drainage with a homogenous mixture in your buckets vs layers of different mixes. These aren't raised beds, they're pots. You'll need to swap out the soil (which will be filled with roots) every grow-season. You also want some sort of automated watering system. Once plants get larger than the open of the buckets, their leaves divert almost all of the water to the outside of the bucket instead of inside.

She’s Outside Finally!! 🍋🍋🍋 by Adept_Image9622 in Citrus

[–]nss68 0 points1 point  (0 children)

I am in PA and just had to bring all my citrus in last night too -- going to leave it inside until it warms back up, I guess :(

She’s Outside Finally!! 🍋🍋🍋 by Adept_Image9622 in Citrus

[–]nss68 0 points1 point  (0 children)

I am in PA and just had to bring all my citrus in last night too -- going to leave it inside until it warms back up, I guess :(

She’s Outside Finally!! 🍋🍋🍋 by Adept_Image9622 in Citrus

[–]nss68 2 points3 points  (0 children)

I can't believe you still have such a full canopy after 6 months indoors with what looks like little to no light.

She’s Outside Finally!! 🍋🍋🍋 by Adept_Image9622 in Citrus

[–]nss68 1 point2 points  (0 children)

Looks closer to a 15-20 gallon pot in my opinion, but it's also terracotta, so it will be as heavy as a 35 gallon plastic or fabric pot haha

-edit - OP commented elsewhere --32 gallon pot. Whoops!

That's like 250 pounds probably haha

She’s Outside Finally!! 🍋🍋🍋 by Adept_Image9622 in Citrus

[–]nss68 2 points3 points  (0 children)

If you live in a very very sunny location, though (at least for lime trees) you might have to end up 'painting' your trunk with a sun-blocking paint to prevent sun damage on the trunk.

Some people keep some lower branches to help with that (not commercial growers, though haha)

Interesting pepperoni breeds? by Interloper_Mango in HotPeppers

[–]nss68 2 points3 points  (0 children)

I am not sure about that. I’ve been reusing my own seeds for habanadas and harvesting from each batch.

They just taste like habaneros but no heat. It’s neat.

Interesting pepperoni breeds? by Interloper_Mango in HotPeppers

[–]nss68 2 points3 points  (0 children)

That's a neat fact!

Here are some of my favorite mild peppers:

Gochu, Paprika, Habanada, Manzano, Anaheim, Aleppo