Cilantro. Coriander is entirely something else. And as I was saying, I thought it tasted like soap too. But that was because it was way, way too strong. Now I add it to food and it’s fine because I don’t use too much.
OTOH, alcohol is the reason our ancestors gave up the 15 hour work week (hunter-gatherers) for the 100 hour work week (farming) 10,000 years ago. Seriously, you can't generate significant quantities of alcohol without agriculture, so that's a leading theory as to why humans would bother with the harder lifestyle with reduced lifespan.
Well, there was also the advantage of your food not running away from you...
Everclear generally isn’t that expensive, considering its 95% alcohol content.
Of course, for a 12 oz. beverage you’d be adding a pretty small amount... slightly less than 18 ml. of everclear. Basically if you cut it with 7x the amount of water (to 1/8th) you’d make it slightly below 12% and then once more by half you’d get about 6%.
Nobody does particularly well on a diet excessively rich in sugar, fat, cholesterol, and starch... just look at non-native Americans. Isn’t obesity considered to be something like an epidemic now?
Hell, didn’t some study determine that charred meat (e.g. the crispy on a steak) contains carcinogens? That sort of thing might have a little to do with the nonplussed attitude that people have about so-called carcinogens. I seem to remember some joke about just about everything causing cancer in the state of California.
Greasy and salty is some sort of bizarre regional variation.
Yeah... American Chinese.
Of course, that’s no different from American Mexican (greasy and salty), American Italian (greasy and salty),... I think “gourmet” in his post could pretty easily be replaced with “authentic” without changing the meaning of his statement.
It might just be a more-silent majority than you realised.
Personally, if I had to divide people into 3 categories, “know they drink” / “know they don’t” / “no idea, I’d have to ask”...
- most of the people in the first category are pretty decent; - most of the people in the 2nd category are a little more obnoxious than I’d like; - and most of the people are in the 3rd category, which really doesn’t bother me.
I thought I didn’t like cilantro, but apparently it just doesn’t play well as the primary flavouring in soup.
I’ve heard that something like 25% of people think cilantro tastes like soap. I wonder how many of them just thought it was interchangeable with parsley (a.k.a. green colouring with next-to-no flavour).
No, but then if you don’t like a beverage with a lot of beer flavour (and many people who don’t like beer don’t), you won’t like most of the higher-quality brews either. Most “piss” beer has very little flavour, which is a source of preference or disdain depending on your taste...
OTOH, local/micro brews tend to have a lot of flavour... some people actually prefer Bud Lite, but after drinking non-lite beer for a while my first thought on cracking a BL was “this tastes like dirty dishwater”.
Yeah, apparently it varies. Some just avoid hot drinks with caffeine, some think hot chocolate is okay, some avoid all drinks with caffeine, and in any case anything I said would have been incorrect for some Mormons and it was simplest just to say they avoid caffeine.
I read the first letter of your post but got distracted after I googled it and discovered the molar gas constant (8.314472 m2 kg s-2 K-1 mol-1) and the r-project for statistical computing – wait, what was I saying again? Ooh, what’s this “Submit” button do...
Into semi-decent-tasting scrambled ones, yes. And they keep much longer in their powdered form before they start tasting really nasty. Hence the food industry’s use of them.
Anyone who has tried nearly any alcohol should know that it tastes like shit.
It’s something of an acquired taste, and FWIW the objection most likely isn’t to the alcohol itself anyway. You might try figuring up the amount of everclear to add to some fruit juice to get the same approximate strength as a typical beer and see if it still tastes bad.
The last omlette I made had a little diced tomato nuked just long enough to make it soft, some garlic powder, basil, a dash of chili powder, some milk, and a few shakes of an off-brand louisiana-style pepper sauce. I can’t say I missed cheese/butter/ham too much.
Slashdot Mirror
Cilantro. Coriander is entirely something else. And as I was saying, I thought it tasted like soap too. But that was because it was way, way too strong. Now I add it to food and it’s fine because I don’t use too much.
That's easy, in the search box type: "from:abc@example.com after:YYYY/MM/DD before:YYYY/MM/DD"
It would’ve been easy if I hadn’t tried MM/DD/YY, MM/DD/YYYY, and DD/MM/YYYY before finally giving up.
The helpful suggestion “date” when you type “after” could stand to be a little more specific.
About 45 ml of 40%
Part of the joke was that they only cause cancer in the state of California, so they’re okay for the rest of us. Bring on the steak! ;)
OTOH, alcohol is the reason our ancestors gave up the 15 hour work week (hunter-gatherers) for the 100 hour work week (farming) 10,000 years ago. Seriously, you can't generate significant quantities of alcohol without agriculture, so that's a leading theory as to why humans would bother with the harder lifestyle with reduced lifespan.
Well, there was also the advantage of your food not running away from you...
Everclear generally isn’t that expensive, considering its 95% alcohol content.
Of course, for a 12 oz. beverage you’d be adding a pretty small amount... slightly less than 18 ml. of everclear. Basically if you cut it with 7x the amount of water (to 1/8th) you’d make it slightly below 12% and then once more by half you’d get about 6%.
Nobody does particularly well on a diet excessively rich in sugar, fat, cholesterol, and starch... just look at non-native Americans. Isn’t obesity considered to be something like an epidemic now?
Hell, didn’t some study determine that charred meat (e.g. the crispy on a steak) contains carcinogens? That sort of thing might have a little to do with the nonplussed attitude that people have about so-called carcinogens. I seem to remember some joke about just about everything causing cancer in the state of California.
Greasy and salty is some sort of bizarre regional variation.
Yeah... American Chinese.
Of course, that’s no different from American Mexican (greasy and salty), American Italian (greasy and salty), ... I think “gourmet” in his post could pretty easily be replaced with “authentic” without changing the meaning of his statement.
Sixth through twelfth.
Try going to http://slashdot.org/my/messages and setting the preferences to “Web” or “No Messages” instead of “E-mail”.
It might just be a more-silent majority than you realised.
Personally, if I had to divide people into 3 categories, “know they drink” / “know they don’t” / “no idea, I’d have to ask”...
- most of the people in the first category are pretty decent;
- most of the people in the 2nd category are a little more obnoxious than I’d like;
- and most of the people are in the 3rd category, which really doesn’t bother me.
I thought I didn’t like cilantro, but apparently it just doesn’t play well as the primary flavouring in soup.
I’ve heard that something like 25% of people think cilantro tastes like soap. I wonder how many of them just thought it was interchangeable with parsley (a.k.a. green colouring with next-to-no flavour).
No, but then if you don’t like a beverage with a lot of beer flavour (and many people who don’t like beer don’t), you won’t like most of the higher-quality brews either. Most “piss” beer has very little flavour, which is a source of preference or disdain depending on your taste...
OTOH, local/micro brews tend to have a lot of flavour... some people actually prefer Bud Lite, but after drinking non-lite beer for a while my first thought on cracking a BL was “this tastes like dirty dishwater”.
Yeah, apparently it varies. Some just avoid hot drinks with caffeine, some think hot chocolate is okay, some avoid all drinks with caffeine, and in any case anything I said would have been incorrect for some Mormons and it was simplest just to say they avoid caffeine.
I read the first letter of your post but got distracted after I googled it and discovered the molar gas constant (8.314472 m2 kg s-2 K-1 mol-1) and the r-project for statistical computing – wait, what was I saying again? Ooh, what’s this “Submit” button do...
Into semi-decent-tasting scrambled ones, yes. And they keep much longer in their powdered form before they start tasting really nasty. Hence the food industry’s use of them.
Anyone who has tried nearly any alcohol should know that it tastes like shit.
It’s something of an acquired taste, and FWIW the objection most likely isn’t to the alcohol itself anyway. You might try figuring up the amount of everclear to add to some fruit juice to get the same approximate strength as a typical beer and see if it still tastes bad.
The last omlette I made had a little diced tomato nuked just long enough to make it soft, some garlic powder, basil, a dash of chili powder, some milk, and a few shakes of an off-brand louisiana-style pepper sauce. I can’t say I missed cheese/butter/ham too much.
Brussels sprouts taste okay if they’re prepared right.
Tabasco?
They also abstain from tobacco and caffeine. It’s not like alcohol is the only factor here...
I'm the first person in my family who hasn't been in farming in some form or another and I've never heard the term "milk from contented cows" before.
Carnation Evaporated Milk
It was more like 23 or 24 years in my case, and since then I’ve noticed that drinking made good times better and bad times worse. YMMV.
Perhaps you should have quoted the next sentence:
This time Backdoor != malicious code but a horrible trick a developer implemented during the development cycle.
It’s still a backdoor, and it can still be maliciously exploited. It’s just that it was apparently not put there to intentionally be malicious.