Mississippi is the only state that doesn’t specifically prohibit drinking and driving (as long as you stay below the 0.08% BAC)

The spirit is willing, but the flesh is bruised and spongy.

my boyfriend and my mom both have that. makes for some fun dinners, since my dad is a super loud eater (tbh, even i get annoyed by my dad eating, lol). luckily, my mom trained me up in the ways of polite eating from like day one, so no friction on my behalf!

That… actually makes a lot of sense. Time could just be an emergent property of entropy. The second law of thermodynamics (the sum of the entropies of the interacting thermodynamic systems never decreases) could then be applied to explain why time appears to only move in one direction.

Sorry, I’m gonna be that person… The US Mint makes coins, not the paper money. The Bureau of Engraving and Printing is responsible for printing, among other things, the paper money.

Is an appealing an innocent verdict not double jeopardy?

would all integers necessarily be irrational in base π?

They also lay tens of thousands of eggs at once.

This is actually a result of changes to our larynx and stuff, which allows us to make such a variety of sounds when speaking. In other animals (and human babies), the air and food tubes are physically separated at rest. But in humans, our epiglottis can’t properly keep things separate because our larynx is further down in our throat.

So, I’m gonna have to deny this request on the grounds that it will necessarily break the speech feature, which many of our users depend on heavily.

If they hadn’t capped the number of representatives at 435 over a hundred years ago, we wouldn’t be in the situation where a vote from Wyoming carries 3.7 times more weight than a vote from California. By my math, if the 435 cap was abolished, we would have 143 more electors generally sprinkled among the more populous states. I still agree that the EC is outdated, but it’s not even operating the way it was designed.

And some girls want to look at boobies, too.

and it saves energy by using less A/C!

But the developers put a story/easy mode in the game. That seems intentional to me. Maybe those games just aren’t for you if the mere option of difficulty settings bothers you so much.

I think so. When i lived in the foothills of the Smokey Mountains, common wisom was that we didn’t have to worry about tornados because of all the hills, which is basically the same idea. Then we had one touch down anyway. I think tornadoes just don’t care anymore, almost like they’re more energetic for some reason… like the climate has changed somehow…

Commenting here so i can check replies, as i also need recommendations.

Huh, I guess I’d never really looked into the chemistry behind the distinction (which is strange because i am a chemist that loves food), but Maillard reactions involve the proteins, while caramelization involves the sugars. Though both are examples of nonenzymatic browning.

The good news is that the wiki page for caramelization says that either acidic or basic conditions speed up the caramelization processes, so i think we’re good to go in either front!

Heating a solution of aqueous bicarbonate will release carbon dioxide, too. But since we have delicious onions and stuff in there too, let’s walk through my thought process: Baking powder is baking soda + weak acid + cornstarch (to prevent premature reaction). Since the speed-up for the Maillard reaction works by deprotonating amino groups to make them more nucleophilic, the acid-base reaction that releases CO₂ when using baking powder will still occur with just baking soda + food (ie: the protiens in the food are acting as the acid). You’re probably right that using baking powder would produce more CO₂, or at least produce it faster, but reducing carcinogenic side products for Maillard reactions via CO₂ is a low-priority concern for me anyway. Just a fun curiousity that occured to me when reading the wiki page!

Sorry if my carbon dioxide subscripts don’t work. I don’t think my client supports all the fancy markdown, but i tried my best.

Oh shit. That is so cool! I knew lye was used in making pretzels, but i didn’t know it was to get the Maillard browning to happen faster. The wiki page says that one way to reduce the formation of acrylamide, a carcinogen, is by adding carbon dioxide, which is actually released when baking soda is dissolved in water will be released during cooking (edit: see reply chain below for discussion on this point)… IDK for sure if it’s enough to really help, but I’m gonna just roll with it and say it is because delicious food is delicious.

Omg. You just made me realize MY backpack is a quarter of a century old. Just out of curiosity, is it a jansport? I wonder if they still “make 'em like they used to” or if they’ve fallen prey to enshittification like everything else…

Doesn’t have your address on it though.