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2 points · 1 day ago

Each Joycon has 6 buttons, so I assume you'd be able to do just do that. Might be a bit awkward but it should work.

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1 point · 1 day ago

Doesn't the console use the second stick to aim your skills?

No that's the evade action. If I remember correctly you hold L2 to lock on an enemy to use your skills.

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1 point · 1 day ago

Well, then L on the Joy-con can't be one of your 6 skills.

Seems like you'd need a full controller one way or another.

2 points · 1 day ago

Most of the settings are just memory. They're all pressure cooking. Let's say you cook some chicken at high pressure for 20 minutes using the "poultry" button. This is identical to using the "manual" or "pressure cook" setting and cooking for 20 minutes in high pressure.

The only difference is that next time you press "poultry," it will remember the 20 minutes and high pressure setting you used last time. If you cook the same kinda of dishes regularly, this good be convenient.

But that's all that button does. Same for the soup button and the bean button, and others I can't remember. They're all "memory" buttons.

3 points · 2 days ago

I'm pretty sure his was a one year contract

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2 points · 2 days ago

1 year with a team option. Hard to see the team picking up a second year given his performance this year.

31 points · 2 days ago

I have been a vegetarian for several years and I just learned about rennet yesterday. It made me so sad 😞 I thought all cheese was vegetarian and now I’ll have to start paying attention to what kind of cheese is in my meals. I like cheese too much to go full on vegan, but if someone ever makes a vegan cheese that actually tastes good I might be able to do it.

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63 points · 2 days ago · edited 2 days ago

But here's the thing: the whole cheese/dairy/rennet/veal industry is all tied together.

If you want milk, you want cows to have babys. If the cow had a girl baby, that girl can grow up to be a milker herself. Great! But if that cow has a boy baby, what do you do? Some can grow up to be bulls, and used for breeding, but you don't need that many bulls. What about the rest?

The kinds of cows used for milk are not the same that are used for beef. You could spend a whole lot of time and money on feed to grow him to adulthood, and slaughter him for beef. But the beef wouldn't be very high quality. So instead of waisting a lot of resources growing a male dairy-cattle to adulthood, only to lose money when he's butchered--you butcher him young. That's where veal comes from.

Because he's a young calve that hasn't eaten grass yet, only his mother's milk, his stomach still has an enzyme to breakdown that milk. You can process his stomach to get rennet, and use that rennet to make cheese.

If you want milk, you'll get veal. When you get veal, you have a source of rennet. You can use that rennet to make cheese.

The demand for cheese outstrips the supply of calf rennet in the world, so many cheeses are made using other sources of enzymes. These plant-based rennets mean you can get cheese that doesn't have calf rennet in it. But many traditional cheeses are still made using animal rennet, because it's traditional, and it's there. The stomachs would otherwise go to waste.

If you're avoiding animal rennet for dietary reasons, good on you! We're lucky we have plant based sources, and you can still eat cheese. If you're avoiding animal rennet for ethical reasons--you have to think about the dairy industry as a whole. In order to get milk and cheese, you're going to get baby cows that are butchered for meat. Avoiding animal rennet won't change the economics and dairy and veal.

Isn't it normally from the ever useful pig?

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7 points · 2 days ago

It's from a calf. The same calves that make veal. You want an enzyme from the same animal that makes the milk. That way the enzyme will be best tuned for that particular kind of milk. They also sell goat-kid-rennet and lamb-rennet for goats milk and sheep's milk, but since most milk and cheese come from cows, most rennet does too.

The rennet and the calf that was butchered as veal are all by products of the dairy industry anyway. If you want milk, you're going to get an excess of male calves which are your source of rennet to make cheese. It's all connected.

Comment deleted2 days ago
1 point · 2 days ago

Yeah.

Brut IPA was mentioned in the article.

7 points · 2 days ago

We all love Joe dart here but he is so even on the notes of this song.

I maintain that the 16th note part of "Dean Town" is the hardest part.

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4 points · 2 days ago

It fucking is! I can play the whole lick flawlessly, but if I try to play the 1/16thnotes before hand, my hand gets tired 75% of the way through and I end up dragging or skipping a note here or there. Then after the marathon is over, you're expected to play the lick. Which never goes well.

24 points · 9 days ago · edited 9 days ago

Wine wine? Like real, "this tastes like wine" wine? Buy a boxed wine kit.

Wine doesn't really have a recipe. You take grapes, mash them up to get the juice, and ferment it. But you probably can't go to the store and buy 100#s of Cabernet Sauvignon grapes grown in a good wine growing region, so you can't make wine wine by just following a recipe. It's all about the grapes. You need wine making grapes grown in places conducive to delicious wine.

That's why a boxed kit is great. It's real vinifurous grapes, and makes real wine that tastes like wine.

Now, in the home wine making world it's common to distinguish between "fruit wine" and "wine", the former being made from anything other than grapes. If you're looking for a fruit wine recipe it can be a little bit more involved. But at the end of the day, every fruit wine recipe boils down to the same few parameters:

  1. Get some fruit. Mash it and juice it. Some fruits can ferment with their skins for color and flavor, but many taste overly bitter. Either way, get you some must.
  2. Add sugar until about 1.080 or so. How much sugar? Use a hydrometer, what am I, your mother?
  3. Ferment with wine yeast.
  4. Oh no, maybe I was supposed to add some acid blend or tannin, and I forgot! It's okay, you can those to taste later. Recipes will have recommended amounts, but fruit varies so much that an experienced wine maker uses their senses. The point of tannin and acid blend are to make up for flavors that vinifurous grapes have that most other fruits don't have in high enough quanitities. Basically, you're trying to make it taste more like wine, even though you're not using wine grapes.
  5. Rack once to get rid of lees. Who's Lee? He's related to Trub.
  6. Keep racking every month or so for no good reason, because fruit wine makers are obsessed with risking exposure to the air because it makes the wine clearer. (It doesn't).
  7. Google sulfites and decide not to put them in the wine, even though they would really help keep it shelf stable and unoxidized.
  8. Bottle, wait, drink.
  9. Realize that we make wine from grapes and not other fruits for a reason.

Or buy a boxed wine kit.

I only put in a shot glass worth of apple cider vinegar, the rest is brine. Let us know how the different variations turn out.

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1 point · 9 days ago

With that little vinegar, is it really pickled?

3 points · 11 days ago

I'm not a fan of that color and fuzziness. Your picture is also blurry and weirdly lit, so it's hard to tell.

Unless anyone can explain blueish fuzzies--toss it.

Wine shouldn't be a very hospitable environment for mold. So maybe you should review your process, and ask why it got moldy. The first questions I have are: Why is that jug not full to the brim? Did you take gravity readings? Did you use sulfite?

BRNZ42 commented on

D# minor and Eb minor both have 6 accidentals, so neither is the more logical choice as far as the "write with as few accidentals as possible" convention.

Next I would look at any chromaticism and see if it has a tendency to add more sharps or more flats, and choose the one that avoids the most double sharps and double flats.

After that I think it's personal preference. String players are often more comfortable with sharps and wind players with flats.

Have fun!

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10 points · 11 days ago

Except melodic and harmonic minor require double sharps in D# minor, and just easy-old-naturals in Eb minor.

Not all accidentals were created equal.

2 points · 11 days ago

"Dominant" has two meanings. One use of it is to refer to the fifth note of the scale, or a chord built from that note. For example, "The dominant leads to the tonic."

Another use is to describe a particular flavor of 7th chord, one which looks like the kind you'd get if you built a seventh chord from the "dominant" (5th degree) of a major scale. It has a major triad with a minor seventh. For example, "To make a G dominant 7th chord, you start with a G triad, and add an F natural." The key difference is that in this definition it doesn't matter what key we're in. Any chord with that structure can be called a dominant chord, even if it's not the 5th degree of the scale.

So with a tritone sub, the chord you play is usually a dominant 7th chord. It is a major triad with a minor 7th. So the use of the word dominant in this case is the second definition.

I too love pickled red onions, and I make them regularly. Here's my recipe:

1/2 Red Onion
1 clove garlic
1/2 tsp whole peppercorns
1 cup white vinegar
1.5 Tbsp Salt
3 Tbsp white sugar

French the onion. Crush but don't slice the garlic. Add onion, garlic, and peppercorns to 16oz mason jar. They should loosely fill the jar.

In a small saucepan boil vinegar, salt, and sugar. Once boiling, pour into mason jar, seal, and allow to pickle for at least one hour. Once cool enough to touch, the jar can go in the fridge, and keep for a month or more.


I don't know what folks are on about with their boiling water nonsense. Just vinegar: maximum zip. I do like some flavoring in the jar, as you can tell by my recipe, but nothing too crazy. If you like it spicy, you can certainly include a spice element, but I like the garlic and peppercorns.

As for vinegar choice: plain old distilled white vinegar is awesome. You just want the acid. I actually prefer the neutral taste, so you can just taste the delicious onion. No need to muddy things up with flavorful vinegars.

2 points · 16 days ago

Yes and no. But mostly no, you don't have to worry about it. The chords should all still work.

You seem to be talking more about voicings than inversions. Voicings are the specific order of notes, inversions just look at the bass note. The short answer is that a chord progression functions the same regardless of voicing. Especially on guitar, where you have a limited number of voicings available due to geometry, you won't always have smooth voice leading. That's fine, it will still sound like the chord progression you're trying to play.

Inversions are usually fine too. There are some best-practices here that have to do with smooth voice leading, but even if you break them it will still sound like the correct chord progression. In general, if you want your chords to sound smooth and connected on guitar, try to move your hand as little as possible when switching chords. If you want the chords to sound distinct and individual, move similar shapes up and down the neck to create huge blocks of parallel motion.

Anyone else think Dhelmise has a weird ass typing? I’m sure it’s been discussed before, but I was thinking water/steel before I caught one.

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I mean, it's got the whole davy jones/sunken pirate ship/ghost ship vibe, so ghost type makes sense. And it's made of seaweed, so grass type makes sense. And its ability gives it STAB on steel moves, and that makes sense too.

Yeah, water seems like it should be involved, but I like the way it incorporates three STAB moves and how its typing fits its design.

Can someone explain to me how this also wouldn't be a balk? He took a step and then turned

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8 points · 20 days ago

I'm no balk expert. Nobody is. Because the balk is a mystery. But here's what I saw:

He didn't come set, he was just looking in for the sign. Then his first motion was to step off the rubber. I'm pretty sure that's something that pitchers do regularly and is allowed.

5 points · 22 days ago

Boy, there's a lot of misconceptions in this post. But that's okay, you've come to the right place.

I think the first misconception is that a "second voice" or "harmony" line is guaranteed to exist. It isn't, and most musicians don't talk or think in those terms. The way we do think is in terms of "chords." I'll get to that in a minute.

The other misconceptions are that singers who accompany themselves on guitar or piano are playing a "second" or "harmony" line. They usually aren't. And I wouldn't describe bass players as playing a harmony line to the lead guitar. Again, it's all chords.


Let's talk about texture:

The easiest texture to understand is just a single voice, performing a single line of music. Almost every song we hear has one "main" part that is just a single line of notes. It's the part you can sing or hum or whistle. If someone were to sing that part a capella, with no other instruments or singers, you could recognize the song. This is the melody of a song.

Then there is harmony. Harmony is anytime you hear two or more different notes at the same time. Those notes can add up to more than just single melody lines, and create a texture that is much more full, and helps give emotion to the melody. Harmony can be made in many ways.

One way that you are picturing harmony is another voice singing or playing another "line" based on the melody. This does happen, but it is not the main way harmony is created. The way almost all popular music, from jazz to pop, is structured, is based on chord progressions.


A chord is a group of notes, usually at least 3, that sound good together. Chords are easy for pianos and guitars to play, so you'll usually hear this instruments playing chords. Every chord has a "root," the one note that the chord is based on. It then has other notes that tell us what kind of a chord it is. There are major chords, minor chords, and even more types beyond that. Let's do an example.

Let's say the root note of a chord is D. And let's say I tell you I want a major (happy) chord. We call that chord "D major" and it has the notes D, F#, and A. So a pianist or a guitarist will play those notes, in more-or-less any order, and we'll hear that block of sound as a D major chord. Even though there are 3 simultaneous notes, our brain processes it as one "unit." How do I know those three notes make that specific chord? That's what studying theory is all about (at least at first).


So most popular songs are built on a texture of chords+melody. So when you see someone playing piano and singing or strumming guitar and singing, they probably aren't creating a second "harmony line." They know the chords to a song, and they know the melody to that song, and they're just performing both. Their fingers have memorized the shapes of various chords, so all they have to do is perform those shapes as they sing a melody.

The bass player in a band is usually playing the root notes of the chord, to help ground the chord and make it feel strong. Bass players also work with the drummer to play rhythmically, and we occasionally use other notes from the chord to make the bass line more interesting, but the strategy is the same: it all comes down to the chords.

In some styles of music there is a true-blue "second" line or "harmony" line, but this comes back to the chords again. Usually the melody line is made up of notes that are in the chords (which is why the melody and chords sound good together). The "harmony" line is a carefully crafted line which uses some of the other notes in the chords. When you hear both, they work together to create the chord progression. In these styles, the chords are again the important part. You can't just create a harmony line from a melody, but knowing the chords, you can make a line that works.


So you can find and sing a harmony line? What are you doing?

In my experience, skilled music listeners, who don't have a lot of theory training, often end up singing the roots of the chords. This isn't really a "harmony" line in the truest sense, you're singing something more like what the bass player would play. Finding root notes. Because the root notes stand out. They are the bones of the chord progression, and instruments like the bass make it their whole mission to make sure they are emphasized.

If we buy the notion that most pop songs are chords+melody, and you are intentionally trying to sing the part that isn't the melody, it makes sense that you're finding the chords. But your voice can't sing three notes at once, so you have to pick just one note to sing. And that note is probably the root.

1 point · 22 days ago

But your voice can't sing three notes at once, so you have to pick just one note to sing. And that note is probably the root.

If you are adding a second vocal part, that note is probably the note in the chord which is a third away from the melody note, not necessarily the root.

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If you're trying to sing an actual harmony line, sure.

But someone who doesn't know theory, who is just humming along and trying to find a second part, will probably gravitate towards root motion. Which is what I suspect OP is doing.

It is tax evasion, so I didn't want to completely condone that practice.

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7 points · 28 days ago

Yeast is also food (grocery) and usually taxed at 0% anyway.

Only 14 US states tax groceries (many of them at a reduced rate from ordinary sales tax).

In the UK, VAT is 0% on most food, though it does apply to foods like potatoes crisps, chocolate and sweets. I assume yeast is 0%.

In Australia, the GST does not apply to "fresh foods," which I take to mean most raw ingredients you'd buy at a grocery store. That should cover yeast.

When I worked selling homebrew supplies through a LHBS, we didn't have sales tax on grain, malt extract, hops, yeast, or other flavors and spices. We did tax things like kegs and kettles and equipment.

So buying yeast from a brewery is probably not dodging any sales tax laws, but you might live in a state where it does. But that doesn't mean the brewery can sell it to you. Even without sales tax, they'd still have to have a retail license, and be subject to inspections like a grocery store. My brewery has a license for "pre pakaged snacks" (we don't have a kitchen). I have no idea what that would mean for selling a sealed package of yeast to a costumer. It's food in a package, is it okay?

As with everything, don't believe some guy on the internet, check your local laws.

GST does apply to yeast in Australia.

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Well what's the point in having food exempt from GST if you can't even bake a loaf of bread without the government getting its piece?

1 point · 28 days ago

That was only a problem because the pitcher made it one. There just needs to be rules about delaying the game with timeouts or taking too long to pitch, then let them have at it.

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3 points · 28 days ago

But wouldn't that rule also apply to a batter who repeatedly steps out of the batter's box? The pitcher gets ready to pitch, and the batter steps out of the box to switch sides. In my view, it's the batter who is causing the delay.

When a batter steps into the batter's box, they are signaling that they are ready to be pitched to. As long as the pitcher delivers a pitch within the time limit set, the pitcher should be fine. But when the batter sees him switch the glove around, the batter causes the delay by leaving the batter's box.

The MLB was trying this whole "1 foot in the batter's box" thing to speed up games. Shouldn't that apply here? The batter steps into the box, and has to keep one foot in the box until pitched to. The pitcher can pitch however he wants, as long as it's a legal delivery. The batter can't just decide to constantly leave the batter's box based on the pitcher's glove.

I think baseball has gotten this rule wrong. The batter steps in to whatever box he wants, then the pitcher pitches however he wants. The batter can't switch sides based off the pitcher's glove. Advantage: pitcher.

Original Poster8 points · 29 days ago

As an avid homebrewer, I'd suggest it won't be worth bothering. You can only fit a small number of bottles in the IP at once and they have to be short or they won't fit on the rack above the water with the lid closed. You also have to wait for the full cycle before you can process more bottles. I'd suggest you look into a no-rinse sanitizer like StarSan, and to get any gunk out use a caustic soda cleaner like PBW and/or a bottle brush. Good luck!

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3 points · 29 days ago

FYI, PBW is a non-caustic cleaner (says so right on the package). That's why you can get it on your hands without much worry.

10 points · 1 month ago

Enough pale ale malt to get you a decent gravity (1.050-60). Make extra wort, the fresh hops will absorb more wort and lead to more loss than usual.

Enough pellet hops @60 to get you the IBU you want. A pale ale can be 25-50, but it's up to. A good neutral bittering hop like warrior or magnum would work great.

As many fresh wet cones as you can fit in your kettle at flame out.

US-05

It's not rocket surgery.

Score hidden · 1 month ago · edited 1 month ago

Those two are special because of their bond. I don't want to break it, so this is mostly for doubles.

       Plusle       Minun
HP    60 >  60     60 >  80
Atk   50 > 100     40 >  40
Def   40 >  40     50 > 100
SpA   85 > 115     75 >  75
SpD   75 >  75     85 > 115
Spe   95 > 115     95 >  95
BST  405 > 505    405 > 505

Plusle become Electric/Fighting. Slimmer, taller, wearing a bandana and a kimono. New ability, Cation:

  • +20% Attack and SpA fighting alongside a monster with Anion as ability
  • Cannot use status moves

Minun becomes Electric/Steel. Bulkier, a bit shorter, wearing a samurai-like armour. New ability, Anion:

  • +20% Defence and SpD fighting alongside a monster with Cation as ability
  • Cannot use moves that inflict direct damage
  • Direct damage moves targeting a monster with Cation go to this monster instead

Plusite and Minusite work slightly different from other Mega stones. They need to be activated at the same time, otherwise they'll fail to mega-evolve the monsters.

So you get a glass cannon and a wall at the same time. Both are strong together, but useless alone, and power comes at the price of flexibility.

Movesets and natures should be intuitive enough. Mega-Plusle would really benefit if allowed to use Aura Sphere and Earth Power, while Mega-Minun could have access to Heal Bell, Wish, and/or Protect.

EDIT: some small changes.

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Score hidden · 1 month ago

The idea of having them simultaneously mega evolve is an obvious one, but I like that you've taken two Pokemon which are basically the same, and made them very different after mega evolution.

The idea of having one of them wall for the other is really fun, and maybe even really powerful if it just uses protect and draws in all the attacks.

I really like it!

Original Poster2 points · 1 month ago

Maybe that was misphrased. If I was on the fence about going to the fair in general, would that put it over the top?

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8 points · 1 month ago

If you're in the market for some aparel that is old or being phased out, they have good prices on stuff!

If you're literally just looking for one tiny nudge to get you to go the fair, it's just one more cool thing. So sure? But it's not like the Twins area is a reason I go the fair every year. I go to fair for the fair, and that booth happens to be there.

7 points · 1 month ago

No, it's not hard to do both. In fact, many traditional styles (like English beers) do both. There's a couple of factors at play here. Here's what I think is going on:

  • It's not in style right now. Many beer brewers and drinkers love the flavor of hops. It's currently en vogue to go for maximum hop flavor (not necessarily bitterness), with the current thinking beinf that any malty sweetness distracts from or clashes with bright hoppy flavors. This is pretty sound reasoning, and it's why caramel type malts are out of style.

  • Most water chemistry guides that cater to the beginner try to make things easy. If it's malty, do this, if it's hoppy, do that. It's easy to think that beer has to be either hoppy or malty if you only look at the surface level. It is, of course, a continuum, and beers that are equal parts malty and hoppy have a name--balanced.

  • Beers that are both extremely malty and extremely hoppy usually don't taste great. A DIPA with the richness if a barley wine is kinda...gross? Hops are herbaceous and citrusy and floral and grassy. Malts are sweet and raisiny and caramely. These flavors can clash (see point #1). That's why most beers that are both malty and hoppy tend to be middle of the road beers. American Ambers or British ESBs do a good job with both, because they don't try to do too much of either. If I want a beer that celebrates malt and maltiness, I don't want hops confusing the palate, and same is true in reverse. Because most "balanced" styles are pretty restrained you probably don't think "this is so malty" or "this is so hoppy." It's just...balanced. Which is a good thing.

I always thought the only way light could be slowed down is because in some medium other than a vacuum the photons are absorbed and retransmitted. But each individual photon always travels at c.

What are you referring to?

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