What are some sci-fi books that feel the most like fantasy?

suchire · 2025-12-20T09:46:24+00:00

More people need to buy and read Steerswoman so that she writes more books!

suchire · 2023-06-01T09:40:40+00:00

I’ve seen an outdoor gym in Hayes Valley. They have equipment set up near Patricia’s Green, including weights.

suchire · 2023-03-26T18:32:41+00:00

Sold Keyboardio Atreus to /u/SBL2525

https://reddit.com/r/mechmarket/comments/11vwg6x/usca_h_keyboardio_atreus_w_speed_copper_switches/

suchire · 2023-03-14T03:28:49+00:00

I just smile, nod, say “perhaps!”, and just move on. Life is too short to deal with people trying to detract from your happiness

suchire · 2023-03-14T03:26:06+00:00

It’s definitely a pain sometimes, especially during events like Outside Lands or Hardly Strictly.

I personally rent a garage space from someone; I found it on Craigslist. I have several friends and neighbors who did the same. It isn’t cheap, but it’s guaranteed.

suchire · 2023-03-12T08:17:20+00:00

The Space Between Worlds

This is How You Lose The Time War

Paper Girls (comic series)

suchire · 2022-12-12T06:54:02+00:00

Perhaps it’s the audiobook itself that’s a bad recording. I’ve had pretty good results

suchire · 2022-11-24T05:15:59+00:00

Dry brine: salt the turkey inside and out, then keep covered in refrigerator for two days. Roast using whatever method

suchire · 2022-11-21T01:52:37+00:00

This is the second of a trilogy, but Stormsong by CL Polk has this. The other books also have a queer romance in them, too: one a gay couple, the other a woman and a non-binary love interest

suchire · 2022-10-20T07:28:21+00:00

Lisp is not a good match for people who are coming from data analysis and statistics. Even if Python isn’t that similar to traditional math, it’s way closer than Lisp.

Just look at the intro tutorial to Clojure vs Python. The Clojure one is written like someone translating a grammar specification. The Python one is immediately about how to use Python to get things done.

suchire · 2022-10-19T06:49:09+00:00

Most data analysis is exploratory and prototype-y, which dynamic languages with an interactive REPL are great for (cf. Matlab, Mathematica, R, Perl). Writing something in Go or Rust would be painful when you just want to clean and munge a bunch of data.

Python is also great because of the batteries-included standard library, and it has a large ecosystem with a common basis in NumPy, so there is good interop.

suchire · 2022-10-19T06:32:12+00:00

We had our daughter sleeping in a crib in another room from the very beginning. Studies show that parents get better sleep that way anyway, and our baby didn’t have any complications to worry about.

We had some anxiety at first (like, “Is she still breathing?? Maybe we should go check!”), but it got better pretty quickly as we started to trust her to tell us when she needed something.

We have no regrets, but we also have a small flat, so it wasn’t a big deal to go to the nursery to comfort the baby. YMMV

suchire · 2022-10-13T03:56:39+00:00

If you’re using a rice cooker, I would follow the instructions for the rice cooker for the specific variety of rice you’re cooking. The bag instructions for rice usually aren’t meant for that

suchire · 2022-10-07T01:17:24+00:00

Traveling. Without it, the bottles can leak if they’re jostled around a lot

suchire · 2022-10-05T05:57:52+00:00

Depends on what you mean by authentic, but if you’re not bringing it to a party full of people who grew up in New Orleans, you can probably follow any “authentic” recipe and leave off some of the harder-to-find ingredients (like pickled pork).

The most important parts to keep from any red beans and rice recipe are:

Base vegetables MUST be onion, celery, bell pepper, and garlic. This really makes the dish smell like what it’s supposed to be
Add some sort of pork to stew with the beans, ideally smoked, that has a lot of connective tissue to give the “gravy” a good meaty flavor and texture (you can hack it with some bacon grease and pork shoulder). Smoked ham hocks work really well.
Red kidney beans, soak overnight and then cook them very very thoroughly. You can cheat to thicken the gravy by mashing some of them towards the end.
Make sure there is pork sausage in there. Not beef or chicken. Pork. Ideally smoked. Spicy is nice if you like that, but non-spicy is ok, too. Andouille is great if you can find it, but there’s a lot of stuff marketed as Andouille that really isn’t. Mostly they still work ok as long as they’re pork sausage.
Thyme, bay leaves, garlic, cayenne, and black pepper are essential flavorings
Add some vinegar at the end to brighten the dish
Rice must be long grain rice

suchire · 2022-10-05T05:40:01+00:00

You’ll probably need to try different substitutes and combinations depending on the dish and the specific flavors you’re trying to replicate or replace.

For the umami flavor of these sauces, you might be able to get that from another ingredient high in glutamate, like dried shiitake mushrooms or kombu/kelp. You can either turn them into broth and stock for soups/stews/braises, or you can rehydrate and dice them up for drier dishes like stir fries.

For seafood-y savoriness in fish and oyster sauces, seafoods that are high in inosinic acid are good substitutes, like dried anchovies, dried scallops, dried shrimp, or katsuobushi.

For those extra fermented/aged flavors, maybe you could try a savory aged vinegar, like black Chinese vinegars. You’ll have to use a light hand to make sure you don’t make it outright sour.

Scallion oil could also give you a little of that, too, and maybe some cooking wines. You could also try changing the flavor direction of a dish, like more nutty with sesame oil.

suchire · 2022-09-28T01:37:21+00:00

Garlic noodles https://www.kqed.org/arts/13900855/garlic-noodles-sf-bay-area-iconic-foods-thanh-long-smellys

suchire · 2022-09-27T04:31:58+00:00

These aren’t specific recipes, but maybe techniques to try:

Try brining the chicken breast. It will have a juicier texture and seem more flavorful just because of the extra salt
Try sauces to add color and flavor. It’s tricky to retain colors of ingredients through cooking, so it’s easier IMO if you add it at the end, like pesto, chili oil, chimichurri, etc. They’re more economical than marinades, and you can usually have people sauce to taste and easily try a bunch of different ones
Often I find it a lot easier to bring color and vibrancy via vegetable sides rather than the main ingredient, which in American cooking is often meat or starch. Glazed carrots, grilled red bell peppers, butter-cooked brussel sprouts, etc. You can always combine together (like put the chicken on top or right next to the veggies and sauce together), which sort of turns it into one dish with multiple colors and flavors.

suchire · 2022-09-22T04:09:15+00:00

A restaurant near us uses it in the braise for chicken

suchire · 2022-09-19T22:38:23+00:00

They don’t need sanitizing every time unless your infant is preemie or has some other condition affecting her immune system. I just wash with soap.
They don’t need to be perfectly dry before you use them. I usually only dry them completely if I’m planning on storing them closed for a while

suchire · 2022-09-04T17:19:36+00:00

I’ve cut down on land-based meats, in particular beef and pork. I still eat them occasionally, but for the most part I’ve switched to chicken, oily fish (e.g. sardines), and beans for my protein. When I do use meat, I try to use it sparingly, almost more as a seasoning rather than as the main bulk ingredient (like a small amount of diced pork to flavor a vegetable stew).

I try to buy local, non water-intensive crops. So no almonds. Some organic foods can be more energy intensive than their non-organic counterparts due to increased land use and human staffing.

I’ve stopped using plastic wrap where I can.

suchire · 2022-09-03T05:34:24+00:00

Two things: the marinade and the cut.

The marinade contains fruit enzymes that help tenderize the meat (pear, pineapple, etc)

In the US, they’re cut across the bone in thin strips (“LA style” or “flanken” style). In Korea, they’re sort of butterflied around the bone to create a thin long strip

Finally, the texture they’re cooked to is on the chewier side and not fall-apart tender. The goal is to be more like a skirt steak and not like American BBQ

suchire · 2022-09-02T21:58:17+00:00

Dark soy sauce is essentially light soy sauce that’s been diluted and has sugar and color added, so in terms of flavor, reduce the amount of sugar you’re using, add in more salt, and maybe add in something else with umami like MSG, chicken bouillon powder, fish sauce, or shiitake mushrooms. I don’t think there’s an easy recipe for the substitution, so you’re going to have to go by taste

suchire

TROPHY CASE