It’s such a shitty landscape right now.

Is a given person uttering valid critique of Israel or is it veiled antisemitism? Is their opponent calling out real antisemitism or is it a dishonest defense of Israel with the antisemitism-cudgel? Is real valid critique being answerd by honest but wrongly-addressed call outs of antisemitism? Is real antisemitism accepted as a valid critique?

The example of this thread is definetly a dishonest defense of Israel, they could not have made it clearer that they will oppose valid criticism of Israel with the antisemitism-cudgel.

And I hate that, because equating Israel and jewish people is playing right into the hands of antisemites and into the hands of a murderous isreaeli government.

It wasn’t that long ago when Republicans complained about participation trophies and how, at sporting events in schools, the ones who did not win still were acknowledged for their effort. They were complaining that it would make children weak, not want to compete, not give their best effort if they got recognition without being the top dog.

Now they demand their participation trophy and it better come with tendies!

At least she tries to oppose us through democratic means. But yes, she’s still opposition. But I can argue with and sometimes even compromise with a democratic opposition. I can’t do that with a fascist government.

Uhh, I once found good information on why that is:

Testosterone raises the pain threshold, so men are usually more resistant to pain and more prone to “tough it out”. But Testosterone also makes people more vulnerable to typical cold and flu symptoms.

So while men do have a higher pain tolerance than non-pregnant women (pregnancy hormones really hit different) they also suffer more severe symptoms.

“Fuck yeah! My low testosterone, erectile dysfunction and abysmal fitness are just due to my 380 pound pure manliness!” - A “real” man

The depicted spider is a cellar spider btw., they are known to attack and eat redback spiders, huntsman spiders and house spiders. This is the anti-spider spider, the traitorous black legger.

Exactly, my hair will morph into every possible haircut at once as soon as it get’s wet and then dries without having been soaped.

ọwọ

https://www.avoidthehack.com/stop-using-whatsapp

Man, that’s some good memories.

Yazinda, Durin, Arva von Harben, Tjalf, Melina and Caldrin, I miss you guys.

Aaaand it’s stuck in my head again

I can, I did, it fucked me up mentally. I’m 41 now and still suffer some of the consequences of the abuse by my peers and one especially vicious teacher.

That’s not how bacteria multiply. There is horizontal gene-transfer, but that would be a very slim chance.

No ancient bacteria aren’t the problem, multi-resistant strains that have already evolved and are evolving in our clinics are the real problem, some bacteria that haven’t been an issue for quite some time, because our antibiotics simply killed them, have now developed resistances and are suddenly becoming deadly again.

E. Coli, Staphylococcus aureus and Salmonella, some of the most prevalent bacteria in humans are rapidly becoming multi-drug-resistant and resistant to desinfectants like chlorine. These superbugs already account for a shockingly high number of deaths in healthcare facilities and the situation is only getting worse as more and more countries use increasing amounts of antimicrobials, kickstarting microbial evolution into overdrive.

Aaaaaaand that’s the chorus and melody of “Smokin’ Joe Rudeboy” stuck in my head again.

Sigh

I’ll look into carbon steel if I ever need a new one, thanks. But honestly, cast iron is just build to last.

And I don’t trust the soap around here, my first seasoning-tries went horribly flakey after I used soap on them. I’d rather just hot water and scrub, stuff usually just wipes off.

Meh, one of my pots came pre-seasoned and I just started using it as if I’d seasoned it myself, after the first couple of weeks of simply using it, it now has the exact same surface as everything I seasoned myself, because every time you fry something in it, it just improves the seasoning.

shrug

I mean I’m happy I know how to season my stuff, but if it lowers the entry-barrier to cast iron I think it’s worth it.

I can only tell you about my experience, I’ve made the switch half a year ago.

Cast iron is heavy, REALLY HEAVY and comparably more expensive than cheap non-stick pans. It’s a hassle to work with because it’s so heavy, no easy flipping stuff by throwing the pan around (inertia is a bitch), you shouldn’t clean it with soap, just hot water and some elbow-grease and you should always keep is slightly oiled. Oh and there is no “the handle doesn’t get hot”, it always does and you should wrap a cloth around it.

But Oh My Goodness!

I’ve needed some tries to get the seasoning right, needed some time to adjust my cooking as to not leave acidic food in the pan or pot over night, but now that my pan and pot are very well seasoned and I know how to handle them… nothing sticks, at least not for long. I can make a fried egg or some bacon and after sticking for the first few seconds it just… lift’s off the surface and moves freely in the pan. No non-stick pan has ever given me a non-stick experience like this and making steak has become one of my most fun experiences, because the pan keeps its heat when I throw the cold slap of meat into it and evenly browns the beef without any sticking.

Absolute game changer. just don’t heat an empty pan too much, because you can burn the seasoning off again.

.:|:;

In our bed?!

Even a broken clock…