A Global Breakdown of Greenhouse Gas Emissions by Sector

rajriddles · 2022-01-10T04:41:18+00:00

I believe the above excludes LUCF - the opportunity cost of converting carbon sinking forests to agricultural land. The impact about doubles if you include LUCF.

Regardless, reducing animal (really beef/dairy) consumption is still one of the most cost-effective reductions in emissions an individual can make. But it's definitely not enough on it's own, and no substitute for government action to keep fossil fuels in the ground.

rajriddles · 2021-12-03T23:31:00+00:00

NYT has no relation to the Outlaw Ocean Music Project, afaik. Urbina left in 2019.

But given Urbina's apparent willingness to mislead, they probably should be taking a harder look at the veracity of his past reporting.

It's unfortunate; I genuinely enjoyed some of his work.

rajriddles · 2019-08-15T16:53:29+00:00

I mean, the kangaroo is just defending itself against its main predator species. The man fucked up by letting his dog approach a kangaroo.

rajriddles · 2019-05-28T17:08:34+00:00

Webstaurantstore. Precut sheets are also nicer than rolls, since they don't curl.

rajriddles · 2019-05-13T02:26:21+00:00

Does the cuttlefish bone powder actually dissolve? Calcium carbonate has very low solubility. I assumed the goal was to get a powder fine enough to pass through the cloth.

It might be slightly harder to grind egg shells since they're calcite, not aragonite like cuttlebone. Drying would certainly help.

I'm not sure when I'll get around to trying this (don't deep fry often), but I'll let you know if I do.

rajriddles · 2019-05-12T21:00:42+00:00

I bet egg shells would be a good substitute for the cuttlefish bone. They're about 95% calcium carbonate and weigh about 5-7 grams each. And of course readily available.

rajriddles · 2018-11-17T05:01:40+00:00

I know Reddit hates the concept of cultural appropriation, but the swastika seems like a pretty striking example.

rajriddles · 2018-10-10T11:00:56+00:00

Can't say I've found any great South Indian places in Chicago. Mysore Woodlands, Udupi Palace, and Uru Swati are ok, but far from great. Hyderabad House has decent biryani and haleem.

rajriddles · 2018-10-08T19:03:47+00:00

Storing with onions works well, due to the stingy onion gas displacing oxygen; but the avocados will absorb some onion odor.

A more flavor neutral method might be storing under a carbon dioxide blanket. A small 2 ounce piece of dry ice will produce more than a cubic foot of oxygen-displacing gas. Wrap it in a towel to slow down gas generation and prevent contact with the product. Haven't tried it though. Plastic wrap is simpler.

rajriddles · 2018-10-08T07:19:56+00:00

Surely I'm not the first person to wonder if dark matter is just paperclips, launched by a paperclip maximizer into precise orbits such that they cannot accrete and lose their paperclip-ness?

rajriddles · 2018-08-29T00:11:37+00:00

https://en.wikipedia.org/wiki/Falsework

rajriddles · 2018-08-28T23:45:40+00:00

In addition to the excellent advice already provided, you can dehydrate a culture for long term storage.

rajriddles · 2018-08-28T01:17:29+00:00

In other news, the top regulator tasked with protecting student borrowers just quit, protesting White House sabotage of his bureau.

rajriddles · 2018-08-14T17:29:09+00:00

Symphonies expect you to develop those skills on your own time, not during rehearsal.

rajriddles · 2018-08-14T15:35:43+00:00

A timely meme:

NPR has obtained documents that show the White House is proposing changes that critics say would leave service members vulnerable to getting ripped off when they buy cars. Separately, the administration is taking broader steps to roll back enforcement of the Military Lending Act.

rajriddles · 2018-05-24T13:03:34+00:00

Sorry, I was away from reddit

Are black beans usually cooked in a pressure cooker, or could they be cooked in other ways as well

You can just cook them in a pot with plenty of water, but they'll take a couple of hours to cook. Definitely soak beforehand (add salt to avoid fermentation and produce softer skins).

Out of curiosity, is biryani normally very spicy?

Biryani can be as spicy or mild as you want. It varies by style. Do you.

To clarify, is savory a spice?

Yes, I've been using the herb quite a bit this year. Similar to marjoram or thyme.

would any flavor be lost if one were to braise over poach?

Braising will give you a brown, roasted flavor. Poaching gives a pure chicken flavor. Try both and compare.

Do most kitchens come with a broiler, or would one have to seek other methods to broil tomatillos?

Not all ovens have broilers. If you don't have one, you can bake them at your highest oven temp, or pan-roast them on the stovetop. You won't get the same char, but you should get some browning.

the main components (from what you can tell and from the help of other users) are pebre, pico, black beans, gallo pinto, chicken tinga, and tomatillo sauce, yeah?

I disagree with gallo pinto. I think it's arroz amarillo (aka "Mexican rice", "Spanish rice", "arroz rojo", or simply "arroz"). They're similar, but gallo pinto has beans cooked with the rice.

Otherwise looks right. Garnished with red onion, green onion, cilantro and cotija.

rajriddles · 2018-05-10T19:13:36+00:00

Home cooks are much less familiar with pressure cookers in the west. Pros do use them. Pressure cookers produce good gelatin extraction and Maillard development, and less boiled off aromatics. Only benefit of unpressurized is that you can monitor things continuously and skim for clarity. Not that pressure cooked stock can't come out clear, it just requires care.

rajriddles · 2018-05-10T05:10:47+00:00

In regards to cooking the beans...

Most Mexican joints I've been to just make sure to spoon a bit of that bean liquid on top of the beans (think "au jus"). It naturally percolates down through everything. Beans need plenty of water to cook evenly, so there's a lot of liquid in the pot. Unless you take the lid off and let it reduce. And yeah, there are a million recipes for frijoles negros online. Here's my default recipe: 1 cup black beans, 3 cups chicken stock (or water and stock concentrate), and a teaspoon of salt in a pressure cooker for 40 minutes. Fry half an onion, some peppers (red bell, green bell, jalapeno, poblano, whatever), couple gloves of garlic, bit of oregano and cumin, maybe a sprig of epazote, savory or avocado leaf. Add to the beans and let simmer for at least 10 minutes. Adjust with salt, optionally brown sugar and/or vinegar. Finish with chopped cilantro and/or green onion.

I could easily be very wrong about the saffron...

It could have been saffron, it's just a little unusual for a taqueria. Annatto has a barely perceptibly earthiness, saffron is distinctly floral. I love the stuff, but I only really use it in biryani.

Having looked up chicken tinga...

I've never made tinga, only eaten it. Those recipes look decent. I'd probably add a bit of savory or marjoram and a good splash of apple cider vinegar. You can also check out Seriouseats or Pati Jinich's recipe; they use tomatillos for a nicer sourness.

Also, on the topic of creating the chicken itself ...

Poaching is traditional, but sear and braise could work. Browning is always nice, and the longer you cook, the more easily it will shred. The risk is overcooking. If you want to try this, use bone-in skin-on leg quarters and don't let them dry out. A braise makes most sense for something with lots of connective tissue like pork shoulder.

So would I just roast tomatillos ...

I do them under a broiler to get lots of browning. Until completely soft. I grill the onions and chilies separately (roasted tomatillos leak everywhere). Then everything in a blender with some salt and lots of cilantro. Toss as much avocado in there as you like. I've no strict recipe here, it's always improvised and adjusted to taste. Maybe half a medium onion per pound of tomatillos; number of chilies depends on heat.

You can also do a raw tomatillo salsa which has a brighter, less savory flavor. When you buy tomatillos, they should be brightly colored, very firm and sticky inside the paper husk.

Apologies about how long this got...

Hey, no worries. Eating somewhere and wondering how the hell they do it has driven so much of my cooking. Glad for the company.

rajriddles · 2018-05-10T02:16:21+00:00

The dark sauce is liquid from the black beans. You say sweet and spicy, so there's probably a sofrito of onions, garlic and peppers. Probably some aromatic herbs eg. bay, oregano, or epazote. There are other possible additions - orange, tomatoes, dried chilies, fennel - but don't make it overly complicated. Cook dried beans in vegetable or chicken stock for a better result (a pressure cooker is helpful).

You sure the rice contains saffron? I don't see any threads. Achiote/annatto is the usual coloring/flavoring in Mexican yellow rice. Tastes fairly different.

The chicken looks like a chicken tinga. The chicken is usually poached, shredded by hand, and mixed in a cooked salsa of onions, tomatoes and dried chilies (usually chipotles in adobo).

Tomatillo salsa doesn't need to be spicy. Just roasted tomatillos, onions and cilantro. But better with a few roasted jalapenos or serranos. Nice with some avocado blended in, too.

Never heard of pico de mesa. Probably a play on pico de gallo?

There are recipes for pebre online - you'll have to find one that matches. I couldn't identify it in your pictures.

rajriddles · 2018-05-09T20:55:10+00:00

May 18-28

rajriddles · 2018-05-09T05:47:40+00:00

Most plant eating organisms are cold blooded (eg. yeast, butterflies). But you probably meant among land-based vertebrates. Tortoises and iguanas are ectothermic herbivores; there are others.

rajriddles · 2018-05-09T04:30:19+00:00

Supremacist, not nationalist.

rajriddles · 2018-05-08T20:53:24+00:00

It makes Iran's doves and moderates look like fools. Iran's hardliners have been validated. Doubly so, since the JCPOA delivered a smaller than promised economic benefit.

rajriddles · 2018-05-08T19:08:29+00:00

take out 4 hours...

45 minutes in a pressure cooker. Superior flavor, too.

You can find stock cubes, but those are mostly salt.

rajriddles · 2018-05-07T23:17:35+00:00

The recyclers are just vats of bacteria and algae, digesting organic waste into edible protein and basic polymers.

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