I feel like tech and finance bros turn to the right because bad guys who think they’re good get tired of being told by educated people that they are objectively bad guys. And instead of changing, they end up seeking spaces that will reward them for being bad guys and will allow them to ignore or disparage those offering valid criticism.

wtF Is up with The Capitalization in oop’s Post?

Tell yourself you’ll try to work for like 5-10 minutes or on the shortest, easiest task you have, and that if you aren’t focusing on it, you’ll take another break after 10. It’s easier to sit down to 10 minutes of work without being committed to a ton after, and it can get you to focus and actually work for an hour plus sometimes.

!noncredibledefense?

Why yes, I do thrive under pressure. It’s why I use a weighted blanket.

Oh I’m not laughing… Too difficult with a mouth full of alfredo

I have Seasonal Alfredo Disorder where I eat significantly more Alfredo and exercise significantly less in winter

Lol I can’t believe this is real. How terrible must food be in your city for this to be successful? https://en.m.wikipedia.org/wiki/Altoona-style_pizza

I need the citation links

They are evidence of God’s contract not to drown every living thing on earth again, what else do you have to know?

It sounds like they would, but techniques of scale (and, oddly enough, cooking things twice) are one of the reasons restaurant food always tastes different, and often better, though certainly often worse, than home cooked food. Parbaking or parboiling before finishing in an oven or pan is a really common way to be able to control texture and browning while also getting an even cook. Restaurants will do it with rolls, potatoes, steaks, large cuts of fish, and a lot of fibrous vegetables. With bread/crust, it changes how flexible and crispy it is, because water evaporates differently if it’s cooked twice for 5 minutes versus once for 10 minutes. With fries, it allows the inside to get soft rather than dry while the outside gets extra crispy. It offers lots of benefits, it just doesn’t make sense to do outside of a professional kitchen making dozens of servings at once.

Of course, plenty of restaurants go the opposite direction with how they take advantage of scale, and they make everything as cheap as possible and wind up as an Olive Garden knockoff, but good restaurants, fancy or not, make good food by using it to their advantage.

As a pizza enthusiast who’s lived in NY, Chicago, and multiple foreign countries, I have to disagree. I don’t think it’s the water like people say, though NYC’s filtration system is completely unique, but you’ve got thousands of people all trying to perfect a similar style within a few square miles of each other, all within a city that has a very different culture and economy than any other in the US.

I think that that culture and competition alone lead folks to develop traditions and techniques that don’t happen elsewhere, and I think it’s also likely a commerce thing. NYC has the foot traffic to support dozens of shops making dozens of 24-inch pizzas, cooking them 65%, and then finishing them to order in a 700⁰ oven that stays preheated all day. Size of the pizza affects how the crust cooks, how they use the oven affects the even heating and final texture, along with a number of other tiny variables that only really make sense to do that way when running a counter service booth for 15 million people.

Much thin crust pizza is similar enough, but I think folks who taste no difference between NY style pizza in and outside the city are probably not putting their full palate into it, and are probably just hungry for/happy with anything with bread, tomato, and cheese. And hey, fair game.

Honestly there’s nothing like it. I’ve never had a European hamburger with the same taste and texture as a classic American burger–which I say totally independent of/not about quality. Euro burgers use a totally different grind that changes the density and flavor of the patty, and then of course the toppings and bun tend to be a bit different. Sort of like NYC pizza being relatively simple, but apparently impossible to 100% recreate in any other city, there’s nothing immediately notable about an American burger that you couldn’t do somewhere else, but it does still come out differently. I hope you get your chance to try one!

“It’s just G now, Jack. We sold the E to Samsung. They’re Samesung now.”

Tractor beam, chairlift, Scottie from Star Trek, ramp, hoist and pulley, that’s probably it.

That’s why Mr. Pibb emphasized clarity to avoid misgendering. He actually has a Ph. D. in archaeology, but made the humble choice to still go by Mr.

Are you threatening me?

Ooohhh. Now I see. Or rather, I hear.

I don’t get it

Ah yes, I could imagine watching that for hours