ProstheticBrain

joined 2 years ago
[–] ProstheticBrain 10 points 1 year ago (5 children)

They talked about emptying the catacombs at the start, so I assumed it was previous Night Sisters.

I seem to remember from Clone Wars that the Night Mother has some kind of connection to all the previous Night Mothers that came before.

Maybe Night Sister WiFi only goes so far, so you have to bring the router with you.

[–] ProstheticBrain 4 points 1 year ago* (last edited 1 year ago) (1 children)

Don't know about terraria specifically, but it's a sliding scale of how you like beef cooked right?

The mid section is the usual meat doneness from Well done to Rare

Going up it parodies loot rarity types from Rare to Mythic (maybe Unreal is one too?). The idea is that, going "more rare" than rare beef is

  • Rare - Rare beef
  • Epic - raw beef
  • Legendary - Live cow
  • Mythic - All the ancestral cow-like creatures that evolved into cow
  • Unreal - The primordial ancestor of all life on land
[–] ProstheticBrain 13 points 1 year ago* (last edited 1 year ago)

In terms of effect, all the yeasts do the same thing. They eat the sugar in flour and produce carbon dioxide and alcohol.

With dried and fresh yeast, you get consistency - if all your variables are the same (same type and weight of flour, water, salt and temp) a given weight of yeast will produce a risen dough in the same amount of time.

A starter has its own set of variables that need to be carefully managed if you want to achieve consistent results and so adds either extra complexity (if you're going to get into managing it properly), or a level of uncertainty to the end result (if you just whack it in and hope for the best).

However, the main thing a starter does that other types of yeast don't, is add extra complexity of flavour - no matter how well you manage it, it's going to change the flavour of the end result in a way you wouldn't get without it.

When you make any bread, it undergoes a period of fermentation, enzymes in the flour are getting to work breaking down proteins and releasing sugars, the yeast is feeding on those sugars and producing CO2 and alcohol. The longer the fermentation goes on, the more sugar will be eaten by the yeast and the more alcohol will be produced. The more sugars left in the dough after fermentation, the more complex, nutty flavours will be present in the final bread.

So fermentation is a bit of a balancing act between leaving the dough long enough for the enzymes to bring out those complex nutty flavours but not leaving it so long that the yeast eats all the sugar and produces so much alcohol that your bread is inedibly sour.

A starter basically allows you to pre-ferment a bit of flour (or a mixture of flours, each bringing their own complex flavours to the party) and, if properly managed, it allows you to add a whole load of additional complex flavours into a dough that, if left to its own devices, would become inedibly sour before it was able to develop similar complexity. The danger is, if you don't manage your starter correctly, it will get incredibly sour and might end up ruining your final bread.

Personally, I prefer long fermentation using dried yeast over messing about with starters as I like a nuttier tasting bread, rather than sourdough.

TLDR: This has become way longer than I intended but essentially, yeast is yeast - dried/fresh yeast give you consistent results, starters give you a headstart on flavour but with potentially uncertain results.

[–] ProstheticBrain 3 points 1 year ago (1 children)

I'd imagine it's because no country's coast guard has jurisdiction over international waters. IIRC, they shipped OceanGate out on what was presumably an actual seaworthy vessel, then once they were out in the badlands, nobody could stop them killing themselves.

[–] ProstheticBrain 2 points 2 years ago* (last edited 2 years ago)

Coffee Black > Romulan Ale

Sorry, I'm just not into Romulan Ale :/

[–] ProstheticBrain 3 points 2 years ago

I'm making a note here: huge success

[–] ProstheticBrain 2 points 2 years ago (6 children)

It's under Filters, if you just search in settings you'll see different types of filter, instance/community/user etc.

[–] ProstheticBrain 5 points 2 years ago

Essentially yes, it's called the Right to Erasure or the Right to be Forgotten. If the user is in a country that adheres to GDPR and the company controlling the data operates in a country that also uses GDPR, then that right applies.

The only reason Google/Gmail wouldnt delete (or wouldn't be able to delete) some of your data would be if they had a lawful or legitimate basis for holding onto it.

I can't think of a reason Google would give for hanging on to your data but that doesn't mean there isn't one, but they'd have to notify you of that reason as part of their response to your request.

[–] ProstheticBrain 3 points 2 years ago

What do we call videos on twitter at the moment?

[–] ProstheticBrain 9 points 2 years ago

ScriptedJusticeWarrior

[–] ProstheticBrain 4 points 2 years ago

Or Otto? OttoMod?

[–] ProstheticBrain 5 points 2 years ago (1 children)

What does the bot do?

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