I mean, I could handle the prices going up if wages went up in equal proportions.

I wonder if any aquarium supply places might be selling it.

Aquarium supply shops often sell “fish antibiotics” which are literally just normal antibiotics from the same facilities that make prescription antibiotics, but sold cheaper, without prescription, and in bulk. They’re meant for dispersal in to aquarium systems to help fish, but a lot of people just buy them for human use. I know at least one case where someone had a literal 50 pound bag of GHG from a aquaculture supply company for a fish farm, again, without a prescription or any real oversight. So it wouldn’t be surprising if other human relevant hormones show up from such services.

Obvious disclaimer that you shouldn’t take antibiotics for minor issues and should always take a complete course, less for your own health but because doing so casually might breed antibiotic resistant strains that are supper dangerous for society as a whole.

What? Having issues with the water holding system?

Get a crack in your cistern?

Often times the services have a fleet of accounts, they have them do reposts of old popular posts with titles and some content rephrased, then some of the rest of the fleet copies the top comments and rephrases those and posts them below.

This builds a history of realistic and semi popular looking posts in a way that is fairly easy to automate . Anyone who looks closely could potentially figure out a given account, or even cluster of accounts, is farmed, but it takes effort and time to prove it, more effort and time than it takes for them to spool up another batch of bots.

Yah, that’s like, the point.

If the concerns about Iran’s nuclear potential were so huge, why not strike their shit a month ago, or 2 months ago, or 3 or 6, or say, 5 years ago.

Nah, this is about coning the US leadership into a war so they can’t back away from as things deteriorate further in the strip. As the quiet part not said out loud becomes reality.

They’re important nutrients for the electric eels living in my stomach.

Of course not, absurd accusations

Maybe, they’ll think I’m a cute pet :3

The ways of the business idiot are well known by this point. People know what happens when sites get bought, they know it means things are about to get worse.

The modern internet is becoming absolutely over burdened by rent seeking and attempts at enclosure of the digital commons. No one hasn’t experienced it by this point. Even if they don’t have the words to describe it, they know it when they see it.

The regulation for the average content of benzene in US gasoline is .62% and the WHO, as of march, classifies gasoline in its totality as a IARC group 1 Carcinogen.

Group 1 does not denote risk, just that it is definitely carcinogenic.

Again I’m not diminishing the fact some products of pyrolysis produced in significant amounts are very hazardous and carcinogenic, but I think you underestimate gasoline.

Yah breathing in smoke from a fire is generally ill advised. So is huffing gasoline. Or leaving a car running in a garage.

Generally I think the sealed container with a charcoal fire compartment underneath is a better way of doing it than a partial combustion one, simply because it is much easier to seal it up properly, and you end up getting a better mix of combustibles.

Fun fact, an engine with a carburetor can very very easily run on biomass, wood or dried grass, via gasification. Essentially, a large sealed container with a fire under it, or a fuel deprived fire inside of a container, will produce a large amount of combustible gas that can be bubbled through some water to clean/cool it a bit, and then fed straight in to the carburetor. No modification to the engine required, although a bit of tuning will get better performance. It doesn’t work with a fuel injection engine unfortunately, and basically all modern cars are fuel injected. It will also have less performance than with gasoline as the gas is less energy dense.

Nighthawk in light did a video on it with a little motorized bike, his results weren’t the best as his design wasn’t great but the engine did run. There are a ton of examples of people running vehicles surprisingly well on these kinds of system though, usually older pickup trucks as the bed gives a good spot to put the gasifier.

So like, I think it’s less to do with spiciness, and more to do with certain ingredients that people’s bodies aren’t used to, or even might have a negative reaction to.

Might also be that spicyness essentially is lowering the threshold that heat sensing nerves fire at till it’s below ambient body temperature, maybe, if someone not used to hot food it tricks the intestines in to thinking they’ve been burnt and releasing water as a sort of wound response? Maybe? IDK.

I like making a chili and freezing the left overs in an icecube tray, then poping them out and storing the chili cubes in the freezer. Like, it will basically last forever in the freezer, and this way it’s pre portioned and I can just nuke how ever much I want at some indeterminant time in the future.

Works well with any similar kind of sauce.

For me, I try to focus on buying stuff that will keep well, things that I can use a lot of ways, or things I have an immediate plan to use all of.

Or multiple of those things at once. Like if I get a crown of broccoli, it will only stay good in the fridge for a week or two, but I don’t need to eat it all at once, I can just take a bit at a time and add it to other things, like a soup or a pan fry, to get some green in. Frozen veggies solve the only lasting a week or two thing also.

On the other hand there’s things like canned tuna, there is only really one way I’m gonna use that, but it keeps forever in the cabinet, so no wasting fridge space, and the cans are usually small enough I can use it all at once.

Like, if it doesn’t keep well, you you wouldn’t use it all at once, and you’d probably only use it for one thing, just don’t bother.

Also, like, look in to how certain things should be best stored, some things can last a lot longer if you figure that out.

“yah boss, we shipped the “AI enabled” version of the tone checker, we got it out the door like management wanted and its 20% more accurate than the last one”

“Great job, this calls for a huge bonus for the CEO, now go add quantum encryption to the tone checker, management hears the investors are in to that now.”

Strongly recommend getting a tomato plant, even if it’s just in a pot inside, also some mason jars for when you inevitably have a bunch of tomatoes and not enough uses for them.

Translation for cowardese “It would be really hard for me to stand up for you and it would be much easier for me if you just let them have this so I didn’t have to talk about it.”

Modern commercial tomatoes suck and your pickiness is entirely justified and reasonable. There is no point to putting a shitty tomato on a burger if the texture is off putting to you.

Most tomatoes at restaurants are legitimately awful, like watery and tasteless. Same for most at grocery stores. They’re not worth putting on, especially if someone dislikes the texture.

Modern commercial varieties have largely been selected for durability, shelf life, and appealing looks, at the expense of flavor and texture. The focus has been on maximizing how well they work in a modern supply chain, not how good they are for the end consumer. Some work has been done to develop varieties that work in a supply chain while also still tasting good, but these are heavily patented and controlled, generally sold as a premium product and not something that most restaurants will spend the extra money on.

A good verity can only do so much though, as although tomatoes are notionally Climacteric (Continue to ripen after being removed from the plant), ripening them off of the plant will create a different result. The sugar content will increase and the color will change to red, but, tartness and more complex compounds that contribute to flavor will not. This is largely due to these compounds not being the result of the ripening process but rather the result of the plant’s immune responses. The tomato will not get these if it is removed from the plant for ripening.

Even if ripened on the plant, the tomato will still be lacking if the plant is being grown in a heavily controlled and sterile environment, such as in a industrial hydroponic greenhouse or in an industrial farm field. Much of the flavor of the tomato is a result of the plant responding to stresses from being attacked by pests and diseases. What we perceive as “yummy tomato flavor” in a home grown heirloom tomato is actually defensive compounds produced by the plant.

This could be addressed by intentionally introducing some stresses as part of the growing process, but no major company is currently doing this. Many are still ripening them off the vine or using bad varieties.

TLDR: commercial tomatoes suck because of how they are produced and you should grow some in a garden or buy some from a local farmer if you want them to be worth your time.