• 0 Posts
  • 223 Comments
Joined 1 year ago
cake
Cake day: July 2nd, 2023

help-circle

  • The_v@lemmy.worldtoMemes@sopuli.xyzRip
    link
    fedilink
    arrow-up
    18
    ·
    8 days ago

    My personal theory:

    First off, raw milk does taste noticably different than pasteurized and homogenized milk you find at the store.

    Pasteurization: heating the milk triggers the unfolding of proteins (Denaturation). This is what kills the bacteria but can also change the flavor of the milk.

    Homogenization. This process breaks up the fat into smaller segments so they stay in solution in the milk. The result is a less creamy flavor.

    People instinctually associate flavor with nutritional value. They think that better flavored food = better for you. This sort-of works in tomatoes and a few other fruit/vegetables. However taste perception is a complex blend of genetics, environmental conditions, and psychology. So the results are inherently unpredictable and completely unreliable.

    The unpasteurized crowd all fall for the 'it tastes better so it must be better". They then make all sorts of excuses to justify their instinct. " Big corporate milk is evil!!" Blah blah blah.



  • Large corporations rarely innovate and try new things. Most innovation comes from smaller players with limited market share taking risks.

    Large companies buy out smaller ones who create cash cows from taking large risks. The large company then milks the cash cows until they are completely dead.

    The consolidation of studios to a few megacorporations has led to this inevitable end. The solution is simple: break them up. If we have 30 or so similar sized studios competing, we will get better movies/TV again.



  • The issue with wine is quality control is dependent many factors, weather, fertilizer management, water management, disease pressure, pest pressure, harvest conditions, unpredictable fermentations and the skill of the winemaker. The more variable the conditions the more unpredictable the finished wine product is.

    A good bottle is really tough to make. A mediocre bottle is difficult to make. A poor bottle is what is usually made. I’ve never had an excellent bottle of wine and I think it is a myth. Pricing is mostly unrelated to the quality of the product as well.

    When you usually put out a poor product people tend to avoid it unless there is a cultural expectation of low performance. What’s changing is the cultural acceptance of drinking horrible tasting stuff.

    The wine industry in needs to adapt and put out a better product or else they will go under.



  • I am of the opinion that most “supply” issues are due to investors. Except in certain geographic areas we do not have a shortage of actual physical housing. What we have is a shortage of available housing at a mixed pricepoints for purchase.

    All housing that investors purchase for rentals removes it from the supply.

    Traditionally investors have sought out entry level housing for rent. They invest in building rental complexes. They make all cash purchases and then rent it out to people who otherwise would have been first-time homebuyers. Investors used to be the low end offer. Blatant price fixing has increased rent outrageously. Now investors are the high end offer and removing supply constantly.

    With AirB&B, the middle and even upper range market that traditionally has had less investor competition is now a major target. This has led to price wars for investment purposes on previously safe segments.

    The first solution to the housing supply is simple: taxing income from rent so that selling the property is financially more lucrative. It will have to include a prohibition against rental increases to cover the taxes as well.

    The second is to mandate zoning and new construction to match the market needs not the needs of the investors.

    Last would be to create a program where builders who focus on entry level housing receive incentives from governments (also include hefty penalty for substandard construction).


  • Not really exeptional except it is commercial grade. It’s not the random stuff you get from the local brand. The local brand is whatever. Sometimes it’s really good, other times it’s pretty poor.

    The most common difference is in a test called “falling number”. Falling number is a fast easy way to figure out if an enzyme that degrades starch has been activated (alpha-amylase). Intact starch in flour creates a matrix in solution and thickens it. When alpha-amylase is activated it degrades the starch and makes it thinner.

    For baking you want a thicker dough that holds together. It’s how you get light and fluffy breads. The thicker dough traps CO2 produced by yeast or an acid/base reaction better.




  • Timeshares are written up as if they were property. Property that she shares with other people and is contractually required to pay for the upkeep. It’s basically a never ending money generator for the owners. Think of it a hotel where all the rooms are rented out to people who agreed to pay for them no matter if they use it or not.

    As the owner of “property” she has a few choices. First off read the contract.

    The management company sometimes reserves the right to buy the property back. Usually a good option - the “Owner” loses money but gets out of the never-ending bills.

    She can also sell/give the timeshare to somebody else on the timeshare selling site. This transfers the ownership to somebody else who might like it.

    If the property has degraded in value because of lack of maintenance from the management she might be able to get out by civil lawsuit. This is unlikely as most timeshare companies do exactly the bare minimum to meet their contractual obligations.


  • I have a Dyson. It’s really quite terrible with weak suction. I got it free from my sister-in-law when it “broke”. It took me an hour to disassemble it and clear out all the clogged sections. In order to keep it working it needs a full disassemble and cleaning around once a year. It’s an excellent example of a shitty design.

    My other vacuum is one I got 18 years ago that still works well. The brand has since gone to shit so I can’t recommend them now.

    What to look for:

    First look at the amps on the bottom. Amps = suction power. The more amps it draws the stronger the motor is.

    Second you want a beater bar. This is the belt driven part that spins. This makes the vacuum much more effective on carpet. It gets pet hair a lot better.

    Third you want something with common easily replaced air filters. These clog easily and need to be replaced constantly. Look for machines with oversized filters.

    And last, look for something simple to break apart and fix that you can find affordable replacement parts for online. Fixing a broken vacuum is generally pretty simple.

    These are generally midrange machines not the cheapest but not the most expensive. In the long-term these tend to be the most economical in terms of performance/cost.


  • Windows did a few vital things that Apple failed miserably on in the 90’s.

    Mac dropped support for legacy software and hardware on every new OS in the 90’s. Microsoft maintained backwards capability. It was a major reason windows was more resource intensive and had more bugs. It was a smart move because windows OS was able to handle more software and hardware than Macs. This is the top reason why windows demolished Mac in sales.

    Microsoft’s business model allowed greater range of pricepoints. Most users in business or at home do not need the capabilities of the lowest priced Mac model. You don’t need much to check e-mail, browse the web, and do some basic word processing. Apple did not service this largest section of the market at all.





  • Iceland produces most of their cucumbers in high tech greenhouses using geothermal energy for heat and light.

    Greenhouse cucumbers grow best in temps around 25-35c. Since the ambient temp in Iceland is usually cooler than this, venting the greenhouse is uncommon.

    As the plants use CO2 in photosynthesis the levels of CO2 in the air decline and the O2 levels increase. The lower levels of CO2 drastically slow down the cucumbers growth. The growers often supplement the plants with CO2 from tanks.