Tardigrades Are Already Cool; It’s Neat To Get Human Insight Out Of Them.

Yeah, GET Kate Bush stuck in my head, why don’t you?

Perhaps I shouldn't be allowed to use Photoshop, but since I am I might as well share.

I'm down. If I want entertainment to fill that headspace, there's no shortage at all of choices. Worst Witch, anyone?

I haven't purchased a HP item in close to a decade - I use the books I already had as doorstops or to prop a laptop up for meetings nowadays.

There is NO "death of the author" with JK Rowling - she controls and continues to profit from her IP, and uses that money to fund hate groups.

Pajiba

How Many More Times Can We Say It? Your Harry Potter Addiction Is Funding Transphobia

When one person can give £70,000 to a hate group's legal funds, maybe it's time to bin the Dobby plushies.

Getting hot here, and it's going to just get hotter. We all need to internalize all this stuff.

For all of the northerners that stood up for Texas during our freeze and said, "Don't make fun of them, they've never dealt with this before. Their infrastructure isn't made for snow and freezing."

This one is for you.

Where I live 108°F with 80% humidity with no wind is normal.

Pacific North West is dealing historic best waves 35-40°C or 95-105°F.

First of all. Don't make fun of them for bitching about the heat. Just like Texas isn't built for a freeze and our pipes burst, Pacific North West isn't built for heat and a lot of their homes don't have AC.

If you live somewhere with a high humidity like 80+ HUMIDITY IS NOT YOUR FRIEND. The "humidity makes it feel cooler" is a lie once it gets beyond a point.

If you live somewhere with a lower humidity, misters are nice to cool off outside.

Once you get over 90°F (32°C) a fan will not help you. It's just pushing around hot air. (I mean if you can't afford a small AC unit because they're expensive as hell, by all means a fan is better than nothing).

If you have pets, those portable AC units aren't safe. If your pets destroy the outtake thing, it'll leak CO2. Window units are safer.

Window AC units will let mosquitoes or other small bugs in. Sucks, but that's life.

Now is not the time to me modest. If you have to cover for religious reasons, by all means. If you don't, I've seen people wear short shorts and a swim top. It's not trashy if it keeps you from getting heat stroke.

If you do have to cover up for religious reasons, look for elephant pants or something similar. They're made with a breathable material.

Shade is better than no shade, but that shit it just diet sun after some point. Don't think shade will save you from heat stroke.

I know the "drink your water" is a fun meme now, but if you're sweating excessively you need electrolytes. Drink Gatorade, Powerade, or Pedialite PLEASE. I don't care if you're fucking sitting in one spot all day. That shit WILL save you from heat stroke.

Most importantly. RESEARCH THE DIFFERENCE BETWEEN HEAT STROKE AND HEAT EXHAUSTION PLEASE!

If you're diabetic and can't drink Gatorade, mix water, fruit juice, and either lite salt or pink salt

If you can afford it, cover windows with thick curtains to insulate the house

If you have tile floors, lay on them with skin to tile contact. If you don't, laying your head on cool counters works too.

If the temperature where you're at is hotter than your body temperature, don't wear heat wicking clothing. Moisture wicking is safe though.

Check your medication labels. Many make you more susceptible to sun and heat

-Room temperature water will get into your body faster. This is something I learned doing marching band in high summer in Georgia, and it saved all of our asses. Sip it, don't gulp it, especially if you're getting into the red; same goes for whatever fluid you're drinking. And just in general drink during the day.

-If you are moving from an air conditioned space to an un-air conditioned space, if at all possible try to make the shift gradual. When my dad and I were working outside and in un-ac houses a few years ago, he'd turn the air down to low in the truck about ten-fifteen minutes before we got where we were going. This way your body doesn't go from low low temps to high temps. S'bad for you.

-If you can, keep your lights off during the day. Light bulbs may not generate a lot of heat, but the difference is noticeable when it gets hot enough. I literally only turn my bedroom light on in the evening when it gets too dark.

Don't be afraid to just like... pour water on yourself if you need to. The evaporation will cool you off.

Put your hand to the cement for 15 seconds. If you can't handle the heat, it'll burn your dog's paws. Don't let them walk on it.

Dogs with flat faces are more prone to heat stroke. Don't leave them out unsupervised.

Frozen fruit is delicious in water.

Wet/Cold hat/handkerchief on your head/neck will help you stay cool.

Pickle juice is great for electrolytes! You can even make pickle juice Popsicles!

Heat exhaustion is more, "drink water and get you cooled off." Heat stroke is more "Oh my god call 911."

Image Description provided by @loveize

[Image description: an infographic showing the difference between heat exhaustion and heat stroke. The graphic is labeled "Heat Dangers: First Warning." Signs of heat exhaustion: faint or dizzy, excessive sweating, cool, pale, clammy skin, rapid, weak pulse, muscle cramps. If you think you or someone else may be experiencing heat exhaustion, get to a cool, air-conditioned place, drink water if conscious, and take a cool shower or use cold compress. Signs of heat stroke: throbbing headache, no sweating, red, hot, dry skin, rapid, strong pulse, may lose consciousness. If you think you or someone else may be experiencing heat stroke, call 911. End description]

Be safe.

-fae

This is true; it's another variation of all the other arguments that something is bad without actually explaining WHY.

Disgust has absolutely no ethical weight. If you are basing your ethical positions on the emotion of disgust you should stop, it is entirely unjustified and leads to a huge amount of harm.

We were talking about food, weren't we?

I could tell you about places I've eaten. I'm not wealthy at all, but I've still had some fairly amazing food in a place or two.

But the thing is, I'm a restaurant guy. I work in a pizza place right now; we're a chain, and while our food is pretty darned good, that's not what I'm going to talk about, either. Exactly.

Because I don't have children. I have the kids who work for us. And I take care of them. (Okay, not all of them. The white supremacist that I fired, not so much.)

So when the kids have been good, and time allows, I feed them something special, something they can't just get off the menu-- but something that I can make with only the ingredients that I have on hand.

Let's look at a typical example.

I start with a crust. What kind of crust? I'll use any of them; our signature crust is a Detroit-style deep dish, which has a fluffier crust (lower-protein flour, closer to AP Flour than the bread flour that pizza dough normally uses), but I'm a past master at hand-tossed dough, and we have a very tasty thin, cracker crust as well. (The key to hand-tossed dough is to not use the dough press they provide, nor the docker they provide, but hand-toss it as God intended. But it's a skill that takes a while to master, so we have the press for the sake of new hires.)

Imagine the one you like best.

I don't just start there, though. There really ought to be veggies. My kids need to eat their veggies! But the default technique is fresh raw chopped veggies put on the pizza; they don't really cook very much due to their high internal water content (and actually make the top of the pizza cook less; pizzas with a lot of toppings, but especially wet toppings like tomatoes or pineapple require significantly more cooking.)

So let's improve things. Because of our deep-dish dough, we have no shortage of well-seasoned iron pans for the dough. In this, we add a mix of chopped green peppers (I'd prefer red or yellow, but I have to stick with what's available), chopped red onions, chopped tomatoes and sliced mushrooms. We're going to pour a little bit of garlic butter over this veggie medley and run the pan through our oven on the medium-cooking rack. (We have a conveyor-driven impingement oven, and that's it. It's very good for what it does, but it makes an awkward sauté device. But one learns to adapt.) This will nicely "grill" the veggies with the butter; the mushrooms will add some nice umami.

So, back to that pizza crust. We're putting tomato sauce on; it's not the only choice, but it's the most popular. But it needs something more, doesn't it? Over the layer of pizza sauce (uncooked; it's ground tomatoes, some water, and a seasoning mix of salt and herbs and no doubt other things) I add a drizzle of our ranch dressing.

Do NOT underestimate our ranch. The seasonings in it are pretty standard, but we start with extra-heavy mayo and buttermilk, the kind of thing that you can't buy in local stores. We have to special-order this stuff, and we make it ourselves every single day, like the sauce, like the dough.

You don't get the same quality with frozen dough shipped to stores and thawed, and you cannot convince me otherwise. Our dough isn't complicated at all, but fresh, hand-made dough is so much better than the alternatives.

Next, we must add cheese. Our cheese? No, not like those chains that buy frozen, pre-shredded boxes of cheese, each particle coated in cellulose to stop it from sticking. Ours? We take logs of mozzarella and a shredder, every day, after carefully assembling the cleaned blades and making sure that the machine will not commit awful mechanical suicide (the torque on literally every engine in the shop is insane) we push 'em through and carefully gather the shreds. We call this stuff "White gold," and it isn't cheap.

But I'm fond of cheese blends; I'll mix in other cheese that we have on hand-- cheddar, Romano, perhaps feta, sometimes even the provolone slices that we still use for our weird sandwich/calzone hybrid things. I'd add more, but, again, using what we have so we don't risk the wrath of corporate. Distribute evenly by hand, don't leave thin spots, for who wants those?

Those veggies are done now, caramelized and tasty, and they go on top of the cheese. Some of my kids don't eat meat; they're mostly set now, but others insist on further animal proteins. I often put grilled chicken on here, and maybe the addition of some nice, smokey bacon. I have to be careful with bacon, though-- it's tasty, but it tends to overwhelm subtler flavors. Still, it blends very nicely with the chicken indeed.

Okay, in the oven. I have a lot of stuff on this pizza; it will need a higher temperature and time to cook, but that's OK-- unlike most other places, our oven has three decks and four different chains, three different cooking temperatures and four different cooking times. Thickness of the pizza crust is an important detail here, so I make the necessary adjustments.

The pizza cooks; the cheese melts, and I used a lot of heat, so it becomes golden-brown, despite the cooking vegetables, the meats, all piled on top of each other, juices from the meats and veggies soaking into the flavor sponges that mushrooms are and transforming them while, in turn, adding that subtle vegetable umami to the blend. The grilled onions become sweeter and more tender; the peppers, likewise, the bitterness of green peppers becoming a subtle note in the symphony rather than a dominant aftertaste.

Okay, I cooked it. Are we ready to eat yet?

NO!

No, no, we have more work to do! A light dusting of garlic salt-- the garlic another flavor note, the salt light enough to bring out the flavors rather than becoming a flavor itself. (Alas, we have no fresh or roasted garlic! But one adapts.) Now we add the final touches-- perhaps some garlic butter around the crust, if it's hand-tossed, but otherwise, over to another station (once we've cut it with huge curved knives like scimitars fitted with an additional grip-point that would make them far too unbalanced to use as weapons using orthodox techniques) and NOW we add a little more mayo-- it doesn't take much; it's just a foundation for the real last step. Fresh, chopped lettuce and tomato. I'd add fresh spinach if we had it, but alas, it went bad too quickly, so corporate dropped it. Am I making a salad on top of the pizza? It may look like it, and I suppose I am, but the crisp, fresh taste of the lettuce, the acid of the tomatoes, these perform a wonderful contrast the the heaviness of pizza dough, cheese and meat, and one needs contrast in these matters.

Now, now we eat it. Carefully, though-- if it's thin crust, it MUST be cut in squares, or it won't be strong enough to support the toppings. If it's hand-tossed, consider the New York Fold as an approach to eating. Our deep dish can handle this as long as you manage to not spill the toppings everywhere when you bite into it.

If I used the deep dish, your lower jaw and tongue will encounter the crisp, fried outer layer of the dough first; your upper jaw, in turn, goes through a layer of fresh, crisp veggies, to the complex blend of flavors in the toppings, mixed together in the alchemy that is cooking, the hot cheese underneath still a bit melty, spreading over your mouth, the tomato sauce enhanced by the tangy richness of the ranch. You eat a slice. Perhaps two, if you are truly hungry.

And that will be enough. We're going to be hauling around fifty-pound bags of flour and fifty-pound boxes of mozzarella logs and hundred-pound buckets of freshly-mixed dough and stacks of pizza pans still rather warm from the oven and stacks of deep-dish dough and, later, cutting boards that are squares three feet on a side.

But this will give you the strength to go on. It fills your stomach in every regard, and-- hey, were you adding hot sauce to yours? That's fine. That's fine. I don't use it, but some people like the endorphin rush, and who am I to deny them?

But you got this pizza because you were good. Enjoy it.

And grab a slice quickly. Myles is coming back from his run, and he'll boggard the whole thing if we let him.

Oh HELL yeah. And I try to tell you who you are, too.

REBLOG if you have amazing talented artist friends!

Was it a third-party platform?

See, GrubHub and UberEats and Door dash and so on are apps created by computer people, NOT restaurant people, and speaking as someone who has had to be the restaurant tech guy putting stuff in those, it really shows!

It's a thing that comes up all the time, too. "These are the data reports that your POS will give you!"

"Okay, cool. Can I have coupon use by map sector for targeted local marketing?'

"Why would you want to--"

"Then how about deliveries by address instead of phone number? Dorms and hotels and things like that can have a hundred phone numbers for one address, and I want to-- why are you staring at me like that?"

And menus in third-party apps are just as bad. Sometimes, if you're very sneaky, you can figure out how to make something the programmers never thought of work for you, but you may have to have a good idea of how the program works, maybe a background in computer work... And many small restaurants just don't have someone for that.

(It also goes both ways, of course. "Why can't the program just do the thing I want?" Because it's not set up to, or the data doesn't exist, or...)

Okay, so: there's a local restaurant whose online ordering process involves various selecting various sauces to be included with one's order – so many units of teriyaki sauce, so many units of hot sauce, so may units of peanut sauce, and so forth.

The idea is supposed to be that you can select any combination of sauces you want, as long as it adds up to no more than four units. However, what the app actually required is that you select exactly four units of sauces; it wouldn't let you submit the ordering form if the total wasn't exactly four.

Just today I discovered that they seem to have fixed it... not by correcting the errant validation rule, but by adding a "no sauce" option, which counts toward the required total of four.

Thus, it's now possible to place an order with, say, two units of teriyaki sauce rather than four by entering 2x "teriyaki sauce" and 2x "no sauce". Similarly, an order with no sauce at all is 4x "no sauce".

This is quite possibly the least intuitive ordering process I've ever encountered, and I've literally worked in e-commerce.

I mean, this is true. And it's silly. Don't ask me what my favorite book is, favorite song, all kinds of things like that.

why do people always only expect you to have one thing. one disorder one pet one gender one pronouns one name one favorite movie one crush one best friend. like why do I have an inventory limit

Yeah, this is me. Current events? DAMNIT BLUE RINGS TIME

Reading about current events ;3

Sounds like a heck of a move.

Turning off reblogs for every post on the site is an unconventional move, but let's see where they're going with this.