• 12 Posts
  • 308 Comments
Joined 4 months ago
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Cake day: January 29th, 2026

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  • There’s a pickup truck in my neighborhood sporting a gigantic custom bumper sticker / sign railing against socialism and communism. The owner drives his truck, on public roads, to the municipal community center, which is where I’ve seen it parked.

    It’s a good thing that guy doesn’t have any capacity for self-reflection, I guess, because he’d probably die of embarrassment.





  • it has initial utility with a bad trade-off

    It’s not that I disagree, but this is your own personal judgement for your own situation. Not everyone is in your situation and not everyone would agree with your judgement if they were. I’m glad you’ve quit smoking, I’m happy you’re sharing your experience, but generalizing your experiences to “everyone” is dicey.

    I’ve never heard “stress relief” as a reason for smoking. I have heard that it can improve concentration and stave off hunger. And that it is a pleasure, pure and simple. There are people living in situations where those benefits may be more valuable than they might be to you and me. The highest rates of smoking are in the third world, for example.















  • I’ve been avoiding bromated flour in my household for years and I was really surprised to learn that any sort of bakery was still using it in the 21st century.

    King Arthur Flour doesn’t use bromate, and, not surprisingly, has a position on the question. But they are fair about the advantages, too:

    Potassium bromate, commonly referred to as simply “bromate,” is a slow-acting oxidizer, contributing its functionality throughout the mixing, fermentation and proofing stages, with important residual action during the early stages of baking. Azodicarbonamide (ADA), potassium and calcium iodate, and calcium peroxide are rapid-acting oxidizers, while ascorbic acid (vitamin C) works at intermediate rates, but all release their activity in mixing and proofing. Bromate, when applied within the prescribed limits (15-30ppm), is completely used up during the bake leaving no trace in the finished product.