>>586
well i don't know what gone home is but TCM accounts for about 90% of the worst 10% of things i have ever tasted, which includes all the things i ate back in high school as a bet (e.g. grass) and back in college in the quest to get high (e.g. syrian rue)
>>589
Pretty sure the story about North Koreans smoking mad weed every day is true
>>577
The book "North Korea Another Country" does a pretty good job at telling a more unbiased look at North korea and its history, I'd recommend it.
Speaking of poor journalism, I like how the sun yoyos between being National Enquirer tabloid semi-fiction and legitimate news
Muhammad could have prevented so much sectarian conflict if he just wrote a fucking will
>same with most french people really
It feels like since the social media age started the anglophone and francophone world seem to have drifted very far apart. Maybe we both just gave up because generally the two cultures won't agree on a lot.
>>596
North Korea doesn't even do juche anymore, especially not now with Jong-Un in power
In fact, Juche seemed like an odd option to jump to after Marxism-Leninism, especially with how much statehood is emphasized. It seems like Nazbol but serious
Maybe buying another dildo will make me happy.
Dicks out for George Floyd
>>596
I don't really get the bitch vibe from them. I know a family and they come off very materialistic and status-seeking but they don't whine. I know them and Japan have very tenuous relations but from what I have read from Japanese textboards and imageboards they raid themselves regarding this because mentioning Koreans especially in relation to Japan is a good way to rile up and derail a thread
How many times must Japan apologize for crimes 100 years ago?
>>603
The Koreans don’t deny they have apologized, but they claim the Japanese understate the extent of their crimes.
Online though, I imagine most of the time it's bait or hyperbole.
japs = russians
koreans = khokhols
china = poland
slav subhuman desperately wants japanese to be like him
sous beats - lo fi hip hop to cook steak to
I am sick of rap. I hope another genre of music gets popular in the '20s, when the decade really kicks off
>>610 I don't get it, there are frillions of songs you can listen to any time you like now, and there is all kinds of new music being made daily - who's forcing hip hop on you?
>>611
I agree with most of this, and I don’t even particularly dislike the music. It just has dominated my local festivals for so long now that if I’m in the mood for live music I may go listen to nobodies performing a club or something
Music is the shittiest artform.
Fuck paintings
( ˃ ヮ˂) Paintings are cool!
Whites are the spergiest race
Blacks are the whiniest and most childish race
Asians are the most (non Asperger's) autistic race
Mexicans are
when you wake up you're nice and relaxed and you have that calm energy, then you take caffeine and all that goes away. what's the point?
>>617
Latino people are the most obsessed with posting images of the simpsons smoking weed
I'm having trouble motivating myself to jack off, could someone please encourage me
>>618
People who drink caffeine like that, usually have urgent things to do first thing in the morning or don't sleep enough
>>618 There's plenty of time for calm energy in my grave, I like to live at 100mph
>>618
I don't know what you're talking about. I feel dead and barely alive when I wake up.
>>613,614
pop music is the shittiest art form
classical music ok, primitive music good, paintings >>>>>>> pop music
kpop is what american culture will look like by the end of biden's term
Everyone is always kpop this kpop that. I don't get the hype or controversy, isn't it just softcore porn because regular porn is illegal there for some reason
Clonepa: Crapass
>>624 I disagree, well-crafted pop music can be transcendental
>>629
you're right, honestly, it's fine. what i should have poured my derision onto was poetry
that being said, i get phases where i love pop music, and then i get phases where i find it completely unlistenable. i'm in one of the latter right now.
currently thinking about a certain photo of alex jones (welsh presenter)
>>630 Take all your derision and turn it into something positive
How come textboards always break when holidays start, and then the owner is away for two months because she's french or some shit? It's Kyon-kun's Denwa all the fuck over again.
KYON SILENCE THE GODDAMNED PHONE IF YOU'RE NOT GOING TO PICK UP
>>633
Which place is this about? Don't think I know any boards ran by french females.
Finally finished a book. Seemed like a happy end, but then main heroine died in epilogue in the most painful way imaginable. Ballsy as fuck, but I have a terrible aftertaste right now.
>>636
It's not ballsy. "I want to write a book where the bad guy wins/the MC dies" is the most basic new author stuff that people don't know how to do correctly.
>>635
The one that goes Unmatched [ in regex; marked by <-- HERE in m/[ <-- HERE URL=/ at common.pm line 212, <$read> line 3. because lol continuous deployment ;3
Curiously, "bad guy" died 3 months before that event. He planned well enough and she was stupid enough to go right into the trap long after he was dead. She was practically begging to be killed for the entire book just for a cheap thrill, but her luck dept finally catching up to her in the end caught me by surprise. It's so fucking rare for me, I'm both very angry and impressed.
#antipedophobeaktion
alternative universe in which tarzan boy is the meme anthem instead of africa by toto
>>643 Baltimora is pædophile text slang for "I'm running at them now with my trousers down".
Pædophile has æ in it
æ is the logo for encyclopedia dramatica
coincidence?
using a laptop is killer on my posture
>>646 Encyclopedia is the American English spelling for Encyclopædia. It's also in “Encyclopædia Britannica”. “Encyclopaedia” is also acceptable, but Mac users can press alt+' for æ
>>648
Interestingly, I think typewriters and especially telegraphs are why a lot of ligature usage has been dropped from American English.
all the popular kids are like Æ but I'm doing my own thing with Œ
Broke: SPL
Woke: MLS
I wonder if people fear robots becoming sentient/self-aware and then uprising against us because they read too much science fiction
>>652
you might be onto something. let me support your point with science fiction. it seems like that old stanislaw lem concept, you know, if a real alien appeared we wouldn't be able to communicate with it and it might not give a shit about us. the same could reasonably be predicted for AI.
cooking is frustrating because, like sleep, it's something i will do a lot in my life, nearly every day, so it's worth getting things set up right to do it well. i have a nice mattress and a vitamix.
the frustrating part is that, unlike sleep, there are millions of skilled cooking professionals who do it even more often than i will ever, and consequently i will never be "good" at it. quilting? do it for an hour or two every day, including some reading about techniques, and you'll get good at it, guaranteed. math, or writing? same thing. but not cooking.
the only other thing i can think of that's like this is learning a foreign language. but cooking is obviously more useful than that.
>>655
The grass is always greener, there will always be a 5yo asian kid who does it better than you, etc. Even though I don't think of myself as a good cook, my friends all seem to like what I make.
As usual, the answer is "more onions".
When in doubt, drown the food in ketchup.
>>655
You only need a few years of cooking as a serious hobby to make better food than the majority of restaurants out there. In fact the majority of restaurants aren't really very good. You'll notice the compromises, flaws, and inadequacies as you cook more and more. While you won't have the same volume of practice and as sharp a skill set as professionals, there are a lot of advantages you'll have when cooking too. The amount of thought and care you can put into a dish can reasonably exceed anything done outside of the top few tiers of restaurants. You have more versatility in what you do. You have no expectations to worry about meeting, no limits on the type/theme of food you're making, no worries about the business aspects of developing/making a dish, etc.
As long as you're making things that challenge you instead of just picking something from Allrecipes or the Food Network or something, you're going to notice really quick progress. Library book sales always seem to have a culinary arts textbook for a dollar. You'll learn a lot from those even if they do tend to be Eurocentric. Cookbooks from famous well-regarded restaurants are also a pretty good resource. You'll see a lot of interesting things that you otherwise wouldn't see. The French Laundry Cookbook is really easy to find for dirt cheap and it's a cookbook that's actually very accessible once you know your way around the basics. The Fat Duck cookbook is on the opposite side of the spectrum. You'll likely never make a single dish out of it, but reading through it can give a lot of ideas and a different view of ingredients and components. The Noma Guide to Fermentation is a good read if you're at all interested in fermentation (and Koji Alchemy if you want to delve a bit deeper into using koji). Though you'd probably want to go with something Art of Fermentation by Katz as a primer, but it's really not necessary. All these books and a lot more are on libgen. The more you make different dishes the more you'll notice patterns that. The more you make dishes that challenge you or do something that you're unfamiliar with the more you'll pick up new tools. The more you pick up the better you can improvise on your own. Every once in a while I look back at something I made and think how only a year previous I wouldn't have imagined doing something like that.
tl:dr: You can pretty much disregard all that since it isn't a competition anyway. No reason to worry about how you stack up to other people as long as you're getting a sense of satisfaction from your progress and whatever you produce. I'll never be an elite cook, and I'm ok with that. Or even a moderately competent musician, but I still like to play my instrument a few hours a week.
I watched a snippet of the iCarly reboot and apparently iCarly's caretaker/tutor figure accidentally hires a prostitute to another character through an app. Upon hearing this, iCarly remarks that "this is how my friend Anna paid for law school". Oh yeah, Dan Schneider is an external consultant for this show.
>>662
I have an old 1975 edition I bought at a book sale many years ago. Not sure what the latest edition is like, so I don't really know how a new edition compares to the one I know. Since mine is the 1975 edition, there's some "outdated" stuff for today's audience since tastes and how we view food has changed drastically. There are lot of recipes for molded salads for an obvious example. But if the newer ones are similar to the one I have, it's full of tons and tons of solid info on a lot of different topics even if the recipes are a bit basic. I haven't opened it in years, so I flipped through to refresh my memory and there's actually a lot more in here than I remembered. I opened to a random page and it tells you how to skin and clean a squirrel. Another tells you how to make maple syrup from scratch by tapping a tree. I'm sure if I sit down and read through it all I'll learn some stuff I didn't know before.
>>655
If it makes you feel any better, I am also not very good at anything I do regularly, and I don't even have any tips for coping with it.
My latest confirmation of this is that after practicing FPS aim almost every day since 2019, I just got a copy of KovaaK, where all my scores are legit 1-10%ile on every challenge. Like sure the top scores might be a self-selecting group of showoffs, but damn.
Still, you can specialize in a kind of cuisine you like and be the local/family "expert". Sometimes, expertise is just about being the person who bothers and is available, not absolute terms.
>>662
Books on cooking technique are surprisingly rare. The info is all out there on the Internet now, if you weren't fortunate enough to have someone teach you any (you could drop some money on night classes...), but a thorough listing of techniques is still a good thing to have.
I will hunt you down and I will kiss you. You will never feel sad in this town again. Trust me, I can turn people loved-up and I can turn you into a happy little puddle, if you weren't one already.
>>667
you should be thanking them, for helping you curb your livestream addiction
Oversimulated
Understimulated
Couple of typos on https://4-ch.net/guide/view/history
>It's sucess is attributed to it's early start in the social adoption of the Internet
virgin near vs chad yanderedev
I like the feeling of wet clay on my skin until it turns m hands raisin-like and the dirt seeps across the moisture gradient into my dermis.
She is lying to me but I'm too afraid to call her out.
It made me slightly nostalgic seeing there are people who freak about Fox News like it's 2006.
It also made me kinda wistful that there are people who worship Scandinavia/Northern Europe based on stats like it's the early 2010s.
>>667
European timed stuff is fun. It gives you something to do during the morning and early afternoon
Can I get a tuxedo roll?
islamic state of italy and sicily
>You only need a few years of cooking as a serious hobby to make better food than the majority of restaurants out there.
I already do, but the thought that I've devoting thousands of hours of my life to this (and will devote thousands more) and there will always be someone better than me in the same small town in bumfuck nowhere is somehow quite surprising. Like yeah, the head chef at the local restaurant isn't cooking all (or any of) the meals himself, and the food that restaurant puts out is often tainted by shoddy work (due in part to high staff turnover because of rampant labor exploitation in the industry) doesn't mean he isn't a better cook than i'll ever be. probably extends to the line cooks. I'm pretty sure most of them are miles ahead of me if you put them on a home cooking schedule (as opposed to a restaurant where everything is permanently needed 20 minutes ago) and give them enough time to learn the recipes (which they will if they work at an establishment for long, but that thing about turnover).
Like, maybe i came off and somewhat dismayed or something, and maybe i am a little bit, but cooking is still clearly a really really good hobby (healthy, promotes social cohesion, makes people around you happy) and worth doing.
>>665
as for books with techniques...
for entry level i'd recommend "food lab" by lopez-alt.
once you know the basics i recommend the textbooks published by the culinary institute of america (libgen).
i wouldn't bother with anything published before y2k unless you live on a farm, but that's just me.
i have the french laundry one but tbh i don't think most 'famous restaurant' books have much relevance to the home chef.
Lol, MAMA-san's le vacation was only three days long and started on a friday
Returning to Steam after so many years and noticing all the games that are in my library but not in the store... it's kind of sad.
(Also noticing EA put Dragon Age II back in at some point haha)
Mr. Blobby's Pink And Spotty Bulbous Salutation
>>681
I'd think that if your practice is producing high volumes of shoddy food, you're not going to be gaining much outside of sharpening the mechanical skills involved. Most restaurants have rigid, static menus that change once every few months if that, so the average line cook is making the same set of dishes without getting much experience outside that. This isn't even considering the restaurants that are little more than reheating and mixing stations for premade foods ordered from corporate or Sysco/US Foods (a lot of chain and family restaurants in the US are like this. I'm not sure how prevalent this practice is in other countries). That's what I was trying to highlight with the advantages of someone coming at home. This is anecdotal, but most people I know in the food industry aren't really that passionate about it. A lot view it the same way a spreadsheet jockey views their job. Since a lot of people here are into programming I think it would be familiar to look at it like the distinction between the passionate amateur and the guy who just does it as a 9-5.
>i don't think most 'famous restaurant' books have much relevance to the home chef
I strongly disagree with this. There isn't really anything in French Laundry that isn't easily accessible to someone who enjoys cooking. The only real barrier is the heavy use of a lot of seasonal or regional ingredients which prohibits when you can make something and whether you'll need to find an appropriate local substitution. There isn't anything in terms of technique or equipment that's unavailable to anyone cooking at home. In fact I've personally made more use of French Laundry, Momofuku, Baco, and Angie Mar's cookbooks individually than for example Food Lab since you mentioned that. And I think that's a pretty good book. I'd even say some of the stuff in CIA's Charcuterie book is comparable to French Laundry in terms of complexity.
IT'S COMING HOME
>This isn't even considering the restaurants that are little more than reheating and mixing stations for premade foods ordered from corporate or Sysco/US Foods
Even in the US, there is a lot of hole in the walls and bistros, etc that aren't like that and are worth going to.
It's sad how much of the modern world is like this, radio and some podcasts are like this. There are "prep services" that have jokes and bits ready-made for you, even with the set-up for bits included.