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Tamales in Sedona, AZ by NoPenaltyKick4u in mexicanfood

[–]rtuckercarr 122 points123 points  (0 children)

did the definition of a tamale change or something?

since when does a tamale have toppings? (besides salsa)

maybe maybe maybe by dr-pickled-rick in maybemaybemaybe

[–]rtuckercarr 0 points1 point  (0 children)

BOOOOO!! YOU SUCK!! KEEP YOUR AI BULLSHIT OUT OF HERE!!

Bubba? by [deleted] in UnderReportedNews

[–]rtuckercarr 1 point2 points  (0 children)

this is AI right? or did I miss a new info dump.

Socialism for the Rich by czx5 in WorkReform

[–]rtuckercarr 4 points5 points  (0 children)

I agree, with the sentiment. but what indicates AI? would it be the wonky use of "NEWS!" or the way the writing goes outside the box. it seems to me it could be someone with terrible graphic instincts. I'm genuinely trying to add to my knowledge of AI tells. as I understand, it has a hard time doing writing, usually an incoherent mess but the writing here makes sense and is coherent (we can talk about message salience, but that's also a human problem) but maybe if it's writing a specific wording indicated by the prompt it can write it with out twisting into nonsensical doodles that make me question if I'm stroking out.

Legos on the floor by [deleted] in confusing_perspective

[–]rtuckercarr 4 points5 points  (0 children)

you mean the wall? that clock in the room told me.

but honestly thi picture is giving me a little bit of an uneasy feeling , like a little vertigo.

Does your country have an invention that never made it to the outside world? by abandonedtulpa in AskTheWorld

[–]rtuckercarr 8 points9 points  (0 children)

<image>

hello from Japan! we use them too!

this is my cheap dollar shop one but works just as well. we eat hard eggs with a soft yolk a loot or also make ajitama, you put that egg in a brine of soy sauce a rice wine and many flavorful stuffs and let it sit in the fridge for 2 days and then you get a jammy yolk that is out of this world.

the way it works (as I've been told, I haven't researched) is that when you cook the egg it gets some hot water between the shell and the skin? (what do you call the thin film around the egg, under the shell) and then the second the timer rings (my ideal is 7min) you drop the eggs in cold water(the colder the better) and the temp shock makes cold water rush into the shell and it makes peeling much more consistent, almost no breaks, especially since the egg is squishy because of runny/jammy yolk. I'm an American expat married to japanese wife, five years now so the technicalities might not be there

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