So, accepting the scientific consensus not only because it is consensus, but because it actually makes sense now makes one a liberal/marxist. Well, well, if you want to be taken seriously, you should upgrade your arguments. That goes for tmosley as well, who has been spewing his water vapor bullcrap for years here, in spite of being pointed to actual data, papers and every kind of source which disprove his talking point - which is, in the end, that because of water CO2 doesn't matter - still keeps on repeating the old tired lies. Don't put yourself in the place of Galileo, your intellectual dishonesty is bad enough without it.
And what has that to do with any economic propertiy? I could as well propose a constantly exponentially increasing money supply based on a "mathematic certainty" on your argument.
You are missing that this march is marked by a particular weather pattern which is just as much out of whack as, say, this february's pattern. Look at february - Gistemp data here. Looking ahead for complete March, we will probably see significant arctic warming with a temporary cold snap in the lower latitudes.
Consistent deviations from long established and statistically significant patterns are an indicator to people with a modest amount of rational scientific understanding that the climate system is increasingly getting out of whack. What's so hard to comprehend about that?
Creating artificial scarcity by wasting energy and processor cycles is a more sound principle than expanding and contracting money supply according to economic status and necessity? You really should monetize that gateway to a parallel universe you built in your basement, man.
Well played Sir. I'd go for an third declension adjective construction. "solitudinem editorialem", though. That's a neo-latin problem, so it is made up anyway:D
So you are saying that water vapor used to be a byproduct of combustion, but isn't anymore?
Could you translate your line of thinking here from retard to english? Seriously, we have been over this crap a thousand times.Yes. Water vapour is a huge contribution to the greenhouse effect. No, water vapour is not driving climate change. How hard can it be to understand?
All over the place, to be honest. My cookbook library is rather large and keeps growing. In my opinion, though, if you want to learn how to make something quick and tasty, you need to learn basic techniques and you need practise. For basic techniques, there are lots of suggestions in this thread. Joy of Cooking is good, as is Pepin's Techniques. The latter my somewhat be overwhelming to a beginner, since it discusses a lot of stuff which is only relevant to higher-end french cuisine. You definitely don't need to know how to prepare a bird en crapaudine.
Good quick recipes can be found in Jamie Oliver's 30 minute meals, too. Although, without some practise and experience, you probably won't make those in 30 minutes in the beginning.
Generally, just look for simplicity. A simple yet very tasty pasta sauce is just made by chopping an onion, quickly frying it in olive oil, adding chopped tomatoes and basil and letting it simmer for 10 minutes. In parallel, you boil the pasta. Done. 15 minutes. Endless variations are possible - add bacon and chilis to that mix - there you are, sauce arrabiata, add olives, capers and sardelles - sauce puttanesca.
Also good for a quick weekday meal is any piece of meat that you can quickly roast in the oven - for example duck or chicken breast, filet of pork. Just rub in some spices, quickly sear in the pan, slam it in the oven for 15 minutes, done. While it roasts, there is ample time to make some vegetables or salad to accompany it.
Ok, this has become a rather lengthy essay - hope it helped.
I never said it was a strong positive feedback, did I? The key point is that water does not drive climatic changes but rather reacts to them. In what exact manner is not completely understood yet, but we are getting better.
And water vapour is in rapid equilibrium with the huge bodies of liquid water we have. Thus, a feedback and not a forcing. How often do we need to go over this again?
A good wok with a steamer inset is also a good idea. On the topic of slow cookers - they are useful for vegetarians also. I got many a tasty stew out of mine by dropping in some dried beans and aromatics - mirepoix, bay leaves, some herbs, and letting it simmer away during the day.
Ah, well, vegetarian cooking is somewhat problematic. For full disclosure, I am an omnivore, but more than half of my cooking is vegetarian. My best tip would be to look into books on ethnic cuisines that are traditionally vegetarian - Indian, Thai buddhist, stuff like that. Most vegetarian books fall into the trap of trying to replicate classical European style without meat and fail horrible at it. Moosewood ain't bad, though.
Bullcrap. I cook to a pretty high standard and I work a rather demanding job at a law firm. Most of the stuff I do during the week doesn't take more than 20 minutes active time in the kitchen. If you don't "have" that time, it means you do not want to take it. Nothing against convenience products - there are days where I am so knocked out that I just slam a frozen pizza in the oven, but generally - there are hundreds of pasta sauces I can make within 15 minutes, quickly pan-seared meats with vegetable garnishes that won't take longer, tasty soups made by grabbing a fond I made previously on a weekend from the freezer and dropping everything that won't run away when I open the vegetable drawer in the fridge into it.
It's "trocken" or "lieblich" here, WTF? Oh the confusion. "lieblich" for sweet ones, btw, translates to "lovely". Ahhh. The weirdness.One has to wonder about the wine culture in the US, though. I live in the middle of Bavaria, a region not particularly known for wine appreciation, we are beer guys after all. Yet, in a town of 40.000 inhabitants, I could name 3 shops with competent staff able to answer questions like "I need something to braise lamb in".
Oh does it now? Well, let me review my cellar. Above a certain point of quality, the labels offer no characterisation at all - those would be wines, however, which are not available in the supermarket, wine you would be expected to have tasted before purchase, mostly directly from the producer. When the label makes any statement about the wine, I read stuff like "mineralic", "strong taste of berries with a hint of leather", "well integrated tannines" - those terms have meaning. They mostly go with hints as "serve at 12-14ÂC", "goes well with cheese and roasted meats". I just don't see the pointless waffle the OP mentioned. Sure, there might be wines labled such - but then again, that would be a good indicator that they should not be bought.
When the combined one-volume edition of Techniques was published, the publisher photo-reduced the printed pages of the original two volumes, rather than go to the expense of having new half-tones made. If you want to see what the photos are supposed to look like, you need to dig up copies of La Technique and La Technique II.
Hmmm. Thanks for that tip. Time to consult Amazon.fr, I guess:D
Most definitely - I get them in huge bags from my local chinese store, Gives more texture when you make stock from your leftover carcasses. But... chicken does not make osso bucco;)
It is a particularly prevalent point when it comes to cooking, though - people somewhat accept that they can't crank out top notch code after reading JavaScript for dummies, but when it comes to cooking, suddenly there is some weird expectation that you should be perfect without practice, experience and common sense.
Never had the pleasure myself. But I can imagine just from what I have learned from his books. Simplicity, coaxing out the flavors of ingredients - straightforward, yet brillant french tradition.
Slashdot Mirror
Yep, I am better off by simply not replying to bullshit. Go peddle your crap to the wattsuphiscrap echochamber.
So, accepting the scientific consensus not only because it is consensus, but because it actually makes sense now makes one a liberal/marxist. Well, well, if you want to be taken seriously, you should upgrade your arguments. That goes for tmosley as well, who has been spewing his water vapor bullcrap for years here, in spite of being pointed to actual data, papers and every kind of source which disprove his talking point - which is, in the end, that because of water CO2 doesn't matter - still keeps on repeating the old tired lies. Don't put yourself in the place of Galileo, your intellectual dishonesty is bad enough without it.
And what has that to do with any economic propertiy? I could as well propose a constantly exponentially increasing money supply based on a "mathematic certainty" on your argument.
You are missing that this march is marked by a particular weather pattern which is just as much out of whack as, say, this february's pattern. Look at february - Gistemp data here. Looking ahead for complete March, we will probably see significant arctic warming with a temporary cold snap in the lower latitudes.
When you are done with that genocide on strawmen, you could start educating yourself.
Science has an amazing way of reinforcing crazy stupid by presenting contradicting, independently verifiable facts
I suppose you mean seemingly contradictory, when viewed on a superficial level without real understanding of the matter?
Consistent deviations from long established and statistically significant patterns are an indicator to people with a modest amount of rational scientific understanding that the climate system is increasingly getting out of whack. What's so hard to comprehend about that?
Creating artificial scarcity by wasting energy and processor cycles is a more sound principle than expanding and contracting money supply according to economic status and necessity? You really should monetize that gateway to a parallel universe you built in your basement, man.
Well played Sir. I'd go for an third declension adjective construction. "solitudinem editorialem", though. That's a neo-latin problem, so it is made up anyway :D
So you are saying that water vapor used to be a byproduct of combustion, but isn't anymore?
Could you translate your line of thinking here from retard to english? Seriously, we have been over this crap a thousand times.Yes. Water vapour is a huge contribution to the greenhouse effect. No, water vapour is not driving climate change. How hard can it be to understand?
All over the place, to be honest. My cookbook library is rather large and keeps growing. In my opinion, though, if you want to learn how to make something quick and tasty, you need to learn basic techniques and you need practise. For basic techniques, there are lots of suggestions in this thread. Joy of Cooking is good, as is Pepin's Techniques. The latter my somewhat be overwhelming to a beginner, since it discusses a lot of stuff which is only relevant to higher-end french cuisine. You definitely don't need to know how to prepare a bird en crapaudine.
Good quick recipes can be found in Jamie Oliver's 30 minute meals, too. Although, without some practise and experience, you probably won't make those in 30 minutes in the beginning.
Generally, just look for simplicity. A simple yet very tasty pasta sauce is just made by chopping an onion, quickly frying it in olive oil, adding chopped tomatoes and basil and letting it simmer for 10 minutes. In parallel, you boil the pasta. Done. 15 minutes. Endless variations are possible - add bacon and chilis to that mix - there you are, sauce arrabiata, add olives, capers and sardelles - sauce puttanesca.
Also good for a quick weekday meal is any piece of meat that you can quickly roast in the oven - for example duck or chicken breast, filet of pork. Just rub in some spices, quickly sear in the pan, slam it in the oven for 15 minutes, done. While it roasts, there is ample time to make some vegetables or salad to accompany it.
Ok, this has become a rather lengthy essay - hope it helped.
Are you saying that nuking the site from orbit is NOT a way to be sure? The hills, guys, run for them...
Edit or edit not; there is no try
On the edit-not side, the slashdot editors firmly are. Hmmm. Not give in to that side you must!
I never said it was a strong positive feedback, did I? The key point is that water does not drive climatic changes but rather reacts to them. In what exact manner is not completely understood yet, but we are getting better.
And water vapour is in rapid equilibrium with the huge bodies of liquid water we have. Thus, a feedback and not a forcing. How often do we need to go over this again?
A good wok with a steamer inset is also a good idea. On the topic of slow cookers - they are useful for vegetarians also. I got many a tasty stew out of mine by dropping in some dried beans and aromatics - mirepoix, bay leaves, some herbs, and letting it simmer away during the day.
Ah, well, vegetarian cooking is somewhat problematic. For full disclosure, I am an omnivore, but more than half of my cooking is vegetarian. My best tip would be to look into books on ethnic cuisines that are traditionally vegetarian - Indian, Thai buddhist, stuff like that. Most vegetarian books fall into the trap of trying to replicate classical European style without meat and fail horrible at it. Moosewood ain't bad, though.
Bullcrap. I cook to a pretty high standard and I work a rather demanding job at a law firm. Most of the stuff I do during the week doesn't take more than 20 minutes active time in the kitchen. If you don't "have" that time, it means you do not want to take it. Nothing against convenience products - there are days where I am so knocked out that I just slam a frozen pizza in the oven, but generally - there are hundreds of pasta sauces I can make within 15 minutes, quickly pan-seared meats with vegetable garnishes that won't take longer, tasty soups made by grabbing a fond I made previously on a weekend from the freezer and dropping everything that won't run away when I open the vegetable drawer in the fridge into it.
It's "trocken" or "lieblich" here, WTF? Oh the confusion. "lieblich" for sweet ones, btw, translates to "lovely". Ahhh. The weirdness.One has to wonder about the wine culture in the US, though. I live in the middle of Bavaria, a region not particularly known for wine appreciation, we are beer guys after all. Yet, in a town of 40.000 inhabitants, I could name 3 shops with competent staff able to answer questions like "I need something to braise lamb in".
Oh does it now? Well, let me review my cellar. Above a certain point of quality, the labels offer no characterisation at all - those would be wines, however, which are not available in the supermarket, wine you would be expected to have tasted before purchase, mostly directly from the producer. When the label makes any statement about the wine, I read stuff like "mineralic", "strong taste of berries with a hint of leather", "well integrated tannines" - those terms have meaning. They mostly go with hints as "serve at 12-14ÂC", "goes well with cheese and roasted meats". I just don't see the pointless waffle the OP mentioned. Sure, there might be wines labled such - but then again, that would be a good indicator that they should not be bought.
When the combined one-volume edition of Techniques was published, the publisher photo-reduced the printed pages of the original two volumes, rather than go to the expense of having new half-tones made. If you want to see what the photos are supposed to look like, you need to dig up copies of La Technique and La Technique II.
Hmmm. Thanks for that tip. Time to consult Amazon.fr, I guess :D
To be honest, they actually might be better frozen than rehydrated.... But yeah, you gotta wonder.
Most definitely - I get them in huge bags from my local chinese store, Gives more texture when you make stock from your leftover carcasses. But... chicken does not make osso bucco ;)
It is a particularly prevalent point when it comes to cooking, though - people somewhat accept that they can't crank out top notch code after reading JavaScript for dummies, but when it comes to cooking, suddenly there is some weird expectation that you should be perfect without practice, experience and common sense.
Never had the pleasure myself. But I can imagine just from what I have learned from his books. Simplicity, coaxing out the flavors of ingredients - straightforward, yet brillant french tradition.