I would argue that the citric acid is as important of a flavor component.

Greentext is already a form of poetry

In the U.S., ODB-I was mandated beginning in model year 1988, and ODB-II was mandated for all cars beginning in model year 1996. Technically, California mandated it, but the manufacturers all made their entire U.S. models comply with California rules for easier logistics.

ODB-I had terrible standardization and requires a bunch of model/make specific stuff to properly interface with, but in theory the 35-year old cars do have some kind of data port available.

You can’t get away with less because a mirror can’t appear brighter than what it’s reflecting; this is a fundamental property of optical systems.

I can understand that a single flat mirror cannot ever appear brighter than whatever is being reflected. But why can’t multiple mirrors pointed at one spot have a total intensity greater than that of any one of the mirrors (or a curved dish that focuses the light)?

My “food noise” in my brain slows down a lot when I reduce my carb intake. I tend to eat fewer calories when I’m not eating as many carbs from processed foods (including bread, pasta, white rice). If I limit my carb sources to higher fiber, higher protein foods, I tend to naturally eat significantly less, and can go a lot longer before feeling hungry.

I’m not sure how the insulin, leptin, ghrelin, and blood sugar levels play into all of it, but I know that I generally stop thinking about food as much when I’m not eating too many processed carbs.

Barrels, with fatter centers, are easier to steer when rolling. Best transport shape for human pushing.

Some people at this time said the “process” was art not the painting hanging in the museum

To expand a bit on the idea that the process itself is as important, or more important, than the resulting work standing in isolation, there are a bunch of examples of people really enjoying the “behind the scenes” or “how it’s made” aspects of art.

I happen to love OK Go’s single-take music videos in large part because they are absurdly complex projects requiring precise planning and tight execution. And you can see that the resulting work (a music video) is aesthetically pleasing, and can simultaneously be impressed at the methods used in actually filming that one take, from their early low budget stuff like Here We Go Again, or stuff like the zero gravity Upside Down and Inside Out, or even this year’s releases with technological assistance from programmed phone screens or robot arms holding mirrors.

Another example I like is James Cook making paintings out of typed pages in a typewriter.

There’s a lot of stuff with sculpture and painting that have these aspects where the methods used to make it are inherently interesting, and explain some of the features in the art itself.

His most acclaimed role was Captain Hammer (the hammer is his penis).

which is near impossible to get solely from unprocessed plant based foods.

You’re remembering wrong. Your body needs the essential amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine), and most plants don’t have all of them, but pretty much any combination of a grain (wheat, rice, oats, corn/maize) and a legume (beans, peas, lentils, chickpeas, green beans, peanuts) will have all of them.

So yeah, you won’t get all of them from bread, and you won’t get all of them from peanut butter, but you will get all of them from a peanut butter sandwich. Or a bean burrito. Or rice and beans. Or rice and peas.

I was playing around with the numbers in another comment, and concluded that someone like me, with a target consumption or 165 g of protein and 2800 calories, simply needed to average out to 5.9g of protein per 100 calories. Several whole plant foods are above this:

• Peas: 6.4 g protein per 100 calories
• Beans: 6.7 g per 100
• Lentils: 7.8 g per 100
• Mushrooms: 7.7 g per 100
• Broccoli: 6.8 g per 100

And while looking at fermented cabbage in particular, that’s actually got some really good numbers, presumably because the microbes preferentially metabolize the sugars and carbs:

• Kimchi: 7.4 g per 100
• Sauerkraut: 4.8 g per 100

The more active one is, and the higher the calorie needs, the easier it is to hit the target of .78g protein per pound of bodyweight while still hitting overall caloric needs. It’s the restricted cutting diets that make it hardest.

Then again, easy for me to talk because I’m always hungry and have never had trouble eating enough. Even still, though, I rely heavily on dairy for my protein goals. It’s the easiest way to plan out macros.

Counterpoint:

A peanut butter sandwich is about 24g of protein, 540 calories. 5 of those would hit the goal with a 2700 calorie total.

In contrast, a hot dog on a bun would be about 11g of protein (5.6 from the hot dog, 5.1 from the bun) and 300 calories (155 from the hot dog, 145 from the bun). Eating two of those would put you slightly behind the peanut butter sandwich in reaching protein intake goals without exceeding the daily calorie target.

If you’re very active and need a lot of calories to fuel your activity, getting enough protein is easy. If you’re trying to get enough protein on a cut with a low calorie target, it’s much harder but can be done with either supplementation (protein powder, etc.) or choosing certain processed foods (low fat dairy, tofu), and avoiding a lot of foods that just don’t fit the goals (whether plant or animal derived).

You’re spot on.

Too much of the bro science passed around in the lifting/fitness community is based on misremembered or misunderstood details of studies, that people have extrapolated well beyond the scope of that study.

It is true that plant proteins are less bioavailable to humans when eaten, compared to animal proteins. But even the slightest amount of processing will go a long way towards improving the bioavailability of either animal or plant proteins, and closes the gap significantly.

So when comparing what people actually eat, it’s not hard to get enough protein from vegan sources like bread, pasta, etc.

A 200 lb (91 kg) man who wants to get the ideal 165 g of protein on 2800 calories per day can go a long way by simply eating a peanut butter sandwich. At 4g protein per 80 calorie slice of bread, and 16 g protein per 2 fl oz/380 calorie portion of peanut butter, that’s 24 g protein in a 540 calorie sandwich. That’s 14.5% of the ideal daily protein intake in 19.3% of the ideal calorie intake, only slightly below track.

Actually seeking out high protein per calorie foods like peas (8.6 g protein for 134 calories serving or 6.4 g per 100 calories), broccoli (2.4 g protein for 35 calories or 6.8 g per 100), or beans (15 g protein for 225 calories for 6.7 per 100) makes it easy to hit the total protein goal without exceeding the calorie target. Plenty of those are better than 80/20 ground beef (19g per 280 calories for 6.8g per 100) or hot dogs (5.6 g per 155 calorie serving for 3.6g per 100).

The man I described as aiming for 165g of protein per 2800 calorie day needs to average out to 5.9 g per 100 calories. Some of the foods that exceed that break-even threshold are versatile enough to be included in many meals.

If gym bros were philosophically opposed to hyper processed foods, whey protein (and all sorts of other animal-derived protein supplements) wouldn’t be as popular as they are. Whey used to be a nearly free byproduct of the dairy industry, and now is instead a key ingredient in supplement powders and bars and also processed food manufacturing for high protein versions of things like waffles and coffee drinks and even candy.

I’m a pretty serious lifter and I get most of my protein from a combination of legumes (probably 3-6 servings per day), processed dairy like cheeses and yogurts (probably 4-6 servings per day), and grains (probably 5-10 servings per day). I eat meat almost every day, but the actual macronutrient profile of my daily intake shows that most of my protein is coming from non-meat sources.

Hell, a typical hot dog on a bun has half of its protein in the bun (about 5g) and half the protein in the hot dog (about 5g).

It’s not hard to get enough protein from plant sources. Almost every civilization in history was build around a staple grain and a staple legume, which generally provides sufficient protein to cover people’s needs. If you’re trying to do more, like lift heavy weights, meat makes it somewhat easier to satisfy the higher protein requirements, but industrial processing is really the cheat code, whether we’re talking dairy or isolated protein from crops.

People are allowed to have their own preferences different from mine, but I’m always thrown off by the number of comments on the internet who insist they don’t care about boob size.

Personally, I’m like the fake straight persona that Captain Holt puts on in Brooklyn 99: “I see a pair of thick, weighty breasts and all logic flies out the window.”

Bummer jk Rowling never made sense

I think the world building in the Harry Potter series is awful. The rules don’t make internally consistent sense, and the society that came up around those rules also don’t make sense within the motivations of how people behave in that society.

Career wise? The two metrics that matter is how well liked you are and how valuable you are perceived to be. Actually working hard and being nice can contribute to being well liked at work, and sometimes can increase one’s own perceived value to the employer. But being nice and working hard aren’t going to be rewarded in themselves.

I’m nice to people because it’s the right thing to do. But it also has generally made me well liked my whole life. So I’ve never had trouble negotiating above-market pay for my jobs.

And I used to work hard when the situation called for it. Which isn’t all situations. Most of my jobs had clients or customers, so doing right by them was usually more important to me than doing something right for the employer actually paying my salary.

But I also advocated for myself, made sure that a significant chunk of the “working hard” I did was towards actually documenting my value, or getting recognized for current contributions, and building my reputation for having the right skillsets and problem solving ability for future assignments.

Plus luck always plays a big role. Similarly situated workers at a booming/growing company paying out a bunch of bonuses, versus a failing company choosing which workers to lay off, are going to see very different results even if they’re equally perceived. Much of my own success is simple luck of timing, right place/right time type stuff. If I were born 5 years earlier or 5 years later, or simply 500 miles away from my place of birth, I think I would’ve been struggling a lot more.

When clover is mowed and the clippings mulched back into the soil, the decomposition of the leaves adds nitrogen to the soil. If you remove the clippings the nitrogen goes with it.

Yes, “green manure” is taking nitrogen fixing crops (like clover and beans and peanuts) and to mulch them while still green, and incorporate that decomposing mulch into the soil you’re using. That adds nitrogen in fewer steps than the traditional way of using animal manure (where the nitrogen still ultimately comes from plants).

Of course, the modern Haber process also fixes nitrogen through industrial chemistry rather than agriculture, so most commercial fertilizer today gets its nitrogen from chemical synthesis of atmospheric nitrogen into ammonia.

I still have no idea how they made money.

That’s the neat part, they didn’t.

They wanted to pivot to ads, or paid subscriptions, but neither revenue stream really materialized for them.

Google had a text to search service, too, that didn’t make money, but turned out to be pretty valuable user data for developing smarter semantic search.

That’s not quite the right comparison. You can’t expect the old AC to keep working for 25 years. For stuff like that, it’s really a question between replacing now versus replacing later, and the net present value of the combined cash flows when you compare replacement timelines.