Random thought of the day
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It probably doesn't sell enough to be worth offering it in a regular grocery store. People who like chicken skin are more likely to buy whole non-skinned chickens than just the skin itself.
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@Zerosquare said in Random thought of the day:
It probably doesn't sell enough to be worth offering it in a regular grocery store. People who like chicken skin are more likely to buy whole non-skinned chickens than just the skin itself.
And cooking the skin by itself is difficult unless you're rendering it for shmaltz (chicken fat, an ingredient associated with Yiddish cooking). In which case you want to buy it in bulk...or just buy the finished product.
I'd guess that if you went to an actual butcher you could easily purchase the skin, probably by special order.
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@Benjamin-Hall said in Random thought of the day:
shmaltz (chicken fat, an ingredient associated with Yiddish cooking)
TIL. It's quite funny because it comes from German word "Schmalz", which means lard (pork fat), and as we all know, that's not kosher.
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@Gąska language is weird, yo.
I am amazed how many specific words there are in english for different kinds of cooking fat. Ghee, schmaltz, suet, lard, oil (which has dozens of sub varieties), butter (of which there are many types), etc. Most of which are pulled from other languages.
IIRC, it's all basically masla (not doing cyrillic on my phone) in russian, just with adjectives to distinguish the types. But I may be wrong there.
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@Gąska said in Random thought of the day:
@da-Doctah said in Random thought of the day:
And neurons fire "all-or-nothing"; there's no such thing as a "slightly more powerful response".
https://www.salud.carlosslim.org/english2/our-brain-is-not-digital-it-is-analog/
I need to check with Mandela, but I don't think I've ever believed neurons were digital-binary.
Actually, I've always believed that was one of the chief factors for why useful neural interfaces have yet eluded us since forever.
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@Tsaukpaetra said in Random thought of the day:
Actually, I've always believed that was one of the chief factors for why useful neural interfaces have yet eluded us since forever.
There are two problems:
- Ensuring that the connections are made and stay made without hurting the neurons.
- Encoding and decoding. Don't want to use currents, not really, and for anything complicated it's the pattern rather than the “signal level“, and that's much harder to work with.
The latter problem isn't a big one for motor neurons; those really are working with spike rates because that's all that muscles can really cope with (they effectively integrate over time because they take time to react). It's also not too big a problem for sensory neurons for similar reasons. But once you get into the brain itself, it's a very big problem indeed. It's also specific to the individual; the neural network is largely random, and all genetics does is give the mechanisms and overall plan.
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@Zerosquare said in Random thought of the day:
@boomzilla said in Random thought of the day:
Grocery stores sell lots of "boneless, skinless" chicken pieces. Why don't they sell the skin?
Some people don't like it, and are too to remove it themselves.
People also apparently strongly prefer chest fillets over thigh fillets, with chest fillets generally around 50% more expensive than thigh. Which is good for me because I'm the other way around - thigh has more taste to it.
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@Gąska said in Random thought of the day:
It's quite funny because it comes from German word "Schmalz"
A lot of Yiddish seems to be like that.
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@Benjamin-Hall said in Random thought of the day:
@Zerosquare said in Random thought of the day:
It probably doesn't sell enough to be worth offering it in a regular grocery store. People who like chicken skin are more likely to buy whole non-skinned chickens than just the skin itself.
And cooking the skin by itself is difficult unless you're rendering it for shmaltz (chicken fat, an ingredient associated with Yiddish cooking). In which case you want to buy it in bulk...or just buy the finished product.
I just put it in the deep fryer for 5-6 minutes.
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@PleegWat said in Random thought of the day:
@Zerosquare said in Random thought of the day:
@boomzilla said in Random thought of the day:
Grocery stores sell lots of "boneless, skinless" chicken pieces. Why don't they sell the skin?
Some people don't like it, and are too to remove it themselves.
People also apparently strongly prefer chest fillets over thigh fillets, with chest fillets generally around 50% more expensive than thigh. Which is good for me because I'm the other way around - thigh has more taste to it.
I think the price differential is primarily related to the fact that chicken (and, I think, most other poultry) breasts have the highest ratio of edible meat to total mass of any part of the bird. Although that applies more to the bone-in, skin-on cuts than to fillets; fillets are 100% edible meat, regardless of what part of the chicken they come from.
As to preference, I can think of two reasons. White meat is leaner than dark meat, and some people prefer it for that. Also, frozen boneless, skinless chicken breasts are often available in large packages of 5 or 10 lbs. at lower price/lb than normal-sized packages of fresh, bone-in chicken.
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@HardwareGeek said in Random thought of the day:
@PleegWat said in Random thought of the day:
@Zerosquare said in Random thought of the day:
@boomzilla said in Random thought of the day:
Grocery stores sell lots of "boneless, skinless" chicken pieces. Why don't they sell the skin?
Some people don't like it, and are too to remove it themselves.
People also apparently strongly prefer chest fillets over thigh fillets, with chest fillets generally around 50% more expensive than thigh. Which is good for me because I'm the other way around - thigh has more taste to it.
I think the price differential is primarily related to the fact that chicken (and, I think, most other poultry) breasts have the highest ratio of edible meat to total mass of any part of the bird. Although that applies more to the bone-in, skin-on cuts than to fillets; fillets are 100% edible meat, regardless of what part of the chicken they come from.
As to preference, I can think of two reasons. White meat is leaner than dark meat, and some people prefer it for that. Also, frozen boneless, skinless chicken breasts are often available in large packages of 5 or 10 lbs. at lower price/lb than normal-sized packages of fresh, bone-in chicken.
I'm comparing both as fresh, boneless, skinless, in the same package weight. So I suspect that indeed it's the leanness of breasts, as well as possibly the fact they 'look better'. Thigh fillets once out of the package are a bit of a lumpy mess.
I expect availability of large packages is a function of demand, more than the other way around.
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@topspin said in Random thought of the day:
@Gąska said in Random thought of the day:
It's quite funny because it comes from German word "Schmalz"
A lot of Yiddish seems to be like that.
Unsurprising, since Yiddish is a Germanic language. It is part of the High German branch of the Germanic language family, originating in the 9th Century. About 3/4 of its vocabulary is of Germanic origin, with most of the rest from Hebrew, Aramaic, and (especially in eastern Yiddish) Slavic, with some influence from Romance languages.
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@Benjamin-Hall said in Random thought of the day:
IIRC, it's all basically masla (not doing cyrillic on my phone) in russian, just with adjectives to distinguish the types. But I may be wrong there.
Oil (all kinds) and butter are masla; fat is zhyr and salo
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@hungrier Written масло (maslo) (neuter gender, usually ending with "o"). Masla is a colloquialism. Many other words are the same. For example, apple is yabloko, but is pronounced almost like yabloka. When written with a, it's either plural or genitive.
I know you all were lost in life not knowing this little, yet vital bit of information.
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@Applied-Mediocrity I've only heard most of these words spoken so I don't have much of a sense for which words are o-that-sounds-like-a vs just a.
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@hungrier No complaints from me there. I get my rare opportunity to pendant, that's good enough for me.
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@Applied-Mediocrity said in Random thought of the day:
@hungrier Written масло (maslo) (neuter gender, usually ending with "o"). Masla is a colloquialism. Many other words are the same. For example, apple is yabloko, but is pronounced almost like yabloka. When written with a, it's either plural or genitive.
I know you all were lost in life not knowing this little, yet vital bit of information.
I was going phonetic. But yes, maslo, not masla.
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The "powers of ten" prefixes for multiples and submultiples of metric units only seem to get applied to the length, volume and mass units. There is some market for certain submultiples of the second (milli-, micro-, nano-) but you only hear "megasecond" as a joke. And nobody has ever referenced a "kiloradian", a "micromole" or a "gigacandela".
(Meanwhile, some non-metric units are almost never used whole but only as multiples or submultiples: bel and farad being the most familiar examples.)
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@da-Doctah said in Random thought of the day:
And nobody has ever referenced a "kiloradian", a "micromole" or a "gigacandela".
You do see micromoles in biochemistry labs. They're not very common outside of precision work…
(Meanwhile, some non-metric units are almost never used whole but only as multiples or submultiples: bel and farad being the most familiar examples.)
Farads are an SI derived unit, used because s4⋅A2⋅m−2⋅kg−1 is extremely unwieldy.
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@dkf said in Random thought of the day:
Farads are an SI derived unit, used because s4⋅A2⋅m−2⋅kg−1 is extremely unwieldy.
When I was about ten years old, an adult cousin of mine (later I'd come to think of him as my own personal Doc Brown) said he'd once had a chance to see a 1-farad capacitor. He said he was able to walk inside of it and stand up.
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@da-Doctah said in Random thought of the day:
When I was about ten years old, an adult cousin of mine (later I'd come to think of him as my own personal Doc Brown) said he'd once had a chance to see a 1-farad capacitor. He said he was able to walk inside of it and stand up.
That article includes a picture with a PCB-mounted 200F capacitor. ()
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@dkf said in Random thought of the day:
@da-Doctah said in Random thought of the day:
When I was about ten years old, an adult cousin of mine (later I'd come to think of him as my own personal Doc Brown) said he'd once had a chance to see a 1-farad capacitor. He said he was able to walk inside of it and stand up.
That article includes a picture with a PCB-mounted 200F capacitor. ()
Apparently a kind of super-capacitor, according to this page it would only be 4cm long and 25mm diameter:
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@HardwareGeek said in Random thought of the day:
@remi said in Random thought of the day:
Athena was born out of Jupiter's thigh
Mixing your mythologies. Athena is Greek; Jupiter is Roman.
Although I appreciate alliteration, pantheon is probably a more proper pick.
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@da-Doctah said in Random thought of the day:
Middle name starts with an H, and it's never made the list either, but there was a major one that got a name just one letter off retired after 1989.
I went through the eye of that one, but I was really little, so I don't remember it. My brother was there, too, but only because my mom was pregnant with him at the time. My dad had been called back to his duty station on the ship so they could put off from shore during the storm.
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@boomzilla said in Random thought of the day:
How did it come to be considered unmanly to admit you like quiche?
Quiche is pie.
Pie with bacon!
(Related thing: what is the actual difference between salsa and gazpacho other than one is served with chips and the other with a spoon?)
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@da-Doctah said in Random thought of the day:
Pie with bacon!
That depends on the type of quiche, but yes.
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@da-Doctah said in Random thought of the day:
Related thing: what is the actual difference between salsa and gazpacho other than one is served with chips and the other with a spoon?
Gazpacho contains bread and vinegar, salsa doesn't.
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@da-Doctah said in Random thought of the day:
How did it come to be considered unmanly to admit you like quiche?
I've never heard that.
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@da-Doctah said in Random thought of the day:
How did it come to be considered unmanly to admit you like quiche?
I also never heard that. Also, every time I hear about quiche (in English... somehow in French it's just a normal thing) I think about the rat creatures in Bone and how they always want to make a quiche from "small mammals" (though part of the fun is that it does sound somewhat unmanly (unmonsterly?) for them to like quiche...).
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@da-Doctah said in Random thought of the day:
How did it come to be considered unmanly to admit you like quiche?
Is it?
Probably something something about the French.
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@Gąska said in Random thought of the day:
@da-Doctah said in Random thought of the day:
Related thing: what is the actual difference between salsa and gazpacho other than one is served with chips and the other with a spoon?
Gazpacho contains bread and vinegar, salsa doesn't.
Every time I raise this question people come at me with the definitive thing that distinguishes them one from the other. And every time they do, the definitive thing is something different.
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@da-Doctah So basically you're saying that there are no differences between those two things excepted many differences?
Not sure if random thought is really random or you're just trolling... (inb4: )
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@da-Doctah said in Random thought of the day:
@Gąska said in Random thought of the day:
@da-Doctah said in Random thought of the day:
Related thing: what is the actual difference between salsa and gazpacho other than one is served with chips and the other with a spoon?
Gazpacho contains bread and vinegar, salsa doesn't.
Every time I raise this question people come at me with the definitive thing that distinguishes them one from the other. And every time they do, the definitive thing is something different.
Any explanation that doesn't mention bread is wrong.
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The first time I heard the term "dude ranch", I thought it was some kind of pornography thing.
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@acrow I thought it's a man cave but in the open.
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@acrow I'd never heard the expression, but I'm disappointed that it's not a salad dressing with a lot of chillies.
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@Gąska said in Random thought of the day:
@acrow I thought it's a man cave but in the open.
Not too far off. I worked at one back in 79 and 80 as a cook. We had horses. And Rocky Mountain National Park was across the street. And the trail up Twin Sisters (we were located on its lower slope) was right next to us.
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@remi said in Random thought of the day:
@da-Doctah said in Random thought of the day:
How did it come to be considered unmanly to admit you like quiche?
I also never heard that. Also, every time I hear about quiche (in English... somehow in French it's just a normal thing) I think about the rat creatures in Bone and how they always want to make a quiche from "small mammals" (though part of the fun is that it does sound somewhat unmanly (unmonsterly?) for them to like quiche...).
Ted: Ki invented a brunch pizza! She calls it, get this, a "Ki-sh".
Ki: *exasperated* I already told you, it’s just a coincidence!
-- Video Game High School
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What's the probability of someone mispronouncing Bayes' name given they've only seen mentions of Bayes' Theorem in writing?
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@Zecc For a native English speaker, I'd think rather small. Wikipedia says it's pronounced exactly as I'd naively assume (/beɪz/). For non-English or ESL speaker, perhaps, rather higher.
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@HardwareGeek I've always pronounced it like Bayer. I still do. Fuck silent vowels.
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@Gąska said in Random thought of the day:
Bayer
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@Zecc said in Random thought of the day:
What's the probability of someone mispronouncing Bayes' name given they've only seen mentions of Bayes' Theorem in writing?
Asimov once wrote a mystery that hinged on something like that. Like the astronomer Baily (properly "bah-YEE" because he was French, but the character in the story gave himself away because he pronounced it like the English name "Bailey").
Another story, this one I got from Dudley Moore, had a customer ask a music shop for a piece called "Could I But Express In Song". After a couple of weeks, the shop sent him a card saying that they were sorry, but they were unable to locate a score for Kodaly's Buttocks-Pressing Song. (Kodaly, creator of the hand-signals for musical notes seen in "Close Encounters of the Third Kind", was a Hungarian composer whose name is approximately "KO-die".)
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@da-Doctah said in Random thought of the day:
Kodaly's Buttocks-Pressing
Couldn't find it in his hand gesture notation, either.
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One of the places that's taking a long time to report ballots is Clark County, Nevada. You'd think that a place famous for its casinos would be good at counting things quickly.
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@da-Doctah all the good counters work in private sector, and the public administration must do with whoever's left.
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@da-Doctah said in Random thought of the day:
a place famous for its casinos would be good at counting things quickly.
I thought you get banned from casinos for doing that.