southsamurai

I don’t know enough about opinions on the matter to do anything but upvote for a solid post.

Only thing I even know about it is the name and that fuckery was going on. It’s not the kind of drama I tend to be entertained by specifically because the fuckery that would get discussed in passing that I’d scroll past was usually really really ugly fuckery, and that’s bullshit, period.

So scanning the screen shots you provided is enough to make me glad I didn’t ever pay attention to it. I’d have been furious

They are not the smartest birds, that’s for sure. Pretty, and entertaining, but not too bright

Ngl, I would be happy if the cardinal that lives in our yard became pope. He’s a cool little dude, and much closer to the divine than any human.

Gotta get the wings spread.

Critical thinking is a skill, not an inborn gift. You may end up better at it than someone else by virtue of some as-yet-unknown genetic or epigenetic factor, but only if you both learn the skills and practice them.

Worse, even with learning and practice everyone fucks up at least a little. Even if the only place they fuck up is thinking that because they have the skill and practice that they can’t fuck up.

We’re all fucking meat bags filled with hormones and chemicals. That shit will override every bit of common sense and critical thinking that’s ever existed. Not every time, but eventually, and more than once in your life.

Propaganda is only propaganda if you aren’t part of the institution generating it. If you’re a random asshole in fascistan, or whatever, chances are that the propaganda is just noise, the same way commercials or waves crashing are. There’s no need to think critically if all you want to do is coast and get by.

So they “believe” it in roughly the same way that people believe if they work hard, they can achieve anything they want. Even if they know better, what’s the alternative? Seeing reality and still being stuck in the same place? Nah, even the ones that have practiced thoroughly aren’t fucking around most of the time. Why would they bother if they apply that critical thinking and realize nobody really gives a fuck as long as they aren’t too hungry, and the worst stuff is happening in some letter town? They wouldn’t. It’s too fucking depressing.

Also, you assume that critical thinking can overcome a lack of information. The “news” is always the news. If you have no other sources of data, critical thinking doesn’t apply until something contradicts that news. If you control what people see and hear, you control the people. There won’t be enough opposition to matter, if you’ve set up your regime right.

Look, every guy out there has either shoved his cock into his friends’ mouths, or shoved his in theirs, after a big win.

That’s just how it is. You take the dick in the mouth, you fondle the balls, stick a finger up their ass, swallow the jizz then pwn them next round. That’s what being a guy is all about. Girls just don’t understand

Hey, if you didn’t want my cock inside you, you shouldn’t have pointed your ass at me when I’m hiking.

You can. The problem is that you can never tell what the outcome will be.

You pick the right argument and the right couple : sex

You pick the wrong one : bullet

There’s a lot in between those two, and you’re rolling the dice

No worries :)

A side note!

If this kind of question isn’t okay in this community, I do keep !morbidquestions@sh.itjust.works around as an alternative to the original reddit sub. So far, nobody here has objected to dark or ugly questions, but just in case

Not a firefighter, though I’m related to some and have had discussions about the morbid stuff with them.

From my end of things, I’ve been around burn victims, and close enough to a fire where someone was burned to death to have smelled what you’re asking about.

Like others have said, during a fire, the firefighters are going to be geared up, so they won’t smell it while it’s happening. The lingering smell isn’t as noticeable after because there’s just too many other smells present. That was true for me as a bystander, and my family have said the same.

But I can’t say it smells different in a way that I could sniff it on the wind and automatically know that it was a person, and not someone grilling. I might guess it was pork rather than beef, but I’d say that venison getting over cooked is closer than pork getting over cooked.

It just smells like burning meat. And it wasn’t even that strong at the fire I was present for. I would have guessed it was something in a freezer or fridge at the time.

The remains that time essentially smelled like burnt meat. Damn near all meat smells the same when burnt. Only thing I can think of that stands out is really oily fish. And even that isn’t so different it matters much because the burnt meat smell is still the dominant odor.

Raw human meat smells the same as raw animal meat usually. I’ve been wrist deep in wounds, infected or not, and I’ve processed freshly killed animals. Only time I could tell a difference between mammals is wild vs domesticated. A lot of game animals smell gamy, and domesticated rarely do, and won’t be as strong.

Imo, if you would have a problem with the smell of burnt human being so close to the smell of burnt animal, chances are that the smell of meat cooking would have already bothered you a little. It does bother some people. But I’ve never known anyone that eats meat suddenly give it up after smelling burnt human. I’ve heard of it, but never met anyone that said it.

Now, there’s a pretty damn common reaction to the immediacy of something like that. Like, don’t ask me to eat a rare steak right after I pack a wound, you dig? But a well done burger? Sure. That’s down to individual tolerances though, and mine is more that when I’m packing a wound, it’s usually in bad shape, likely infected or with necrotic tissue.

And the smell of rotting meat, human or not, will put a lot of people off their feed for a while.

So, I’d say that, overall, it’s less about the actual smell and more about how the individual copes with the knowledge that death and horror are everywhere. The more that kind of thing worries you, the more likely you are to see the connection between how much humans are just another kind of meat, and what we eat. The less it worries you, the less repulsion you’ll feel from similar foods.

It’s why, even when I’m trolling vegans, I ain’t mad at being vegan. They just have different set of associations between meat and where it comes from. Can’t be upset about that at all.

I think part of the problem is that it’s hit or miss whether or not it’s spelled/spoken with ñ or n, in advertising and labels. Here in the US anyway.

What’s funny is that the ñ spelling and pronunciation has bled over into native spanish speakers. My friend’s husband is from Nicaragua, and his entire family pronounces it ñ. One of my neighbors though, from Guadalajara originally, it’s n only.

I’d also say that habanero is ñ friendly. It looks like it should be pronounced habañero, unlike a fairly similar word, Enero. It’s easier to say habañero than eñero as well. The a leading into the n does that for some reason I can’t figure out.

However! Pero and perro blows people’s minds. While I don’t hear it with native speakers, damn near everyone else I’ve run into pronounces them the same. I do, and I know better, because I can’t make my tongue work right.

You know that bullshit gets tired.

People acting like the armed left isn’t preparing.

Like, motherfuckers, the loud 2a advocates were all right wing. The motherfuckers this fake motherfucker is whining about are the ones backing this shit.

But, more important, why does every motherfucker shooting their mouth off about this think that you win a fucking civil war by just going out and shooting things? Like, does nobody get that attacks need useful intelligence, planning, logistics, transportation, and it can’t be out in the open, you gotta either fight it guerilla, or you’re just dead.

People are fucking morons.

Well, in a post covid world, you aren’t the first person to have this problem. People that could taste and smell fully temporarily or permanently lost some degree of one or both senses.

And recipes are the answer. The handful of people I know that have dealt with it have managed to still make good food that way. And there’s professional cooks that have allergies but still cook things like shellfish that way, and do just fine. The reason it works is that a well crafted recipe doesn’t need tasting or smelling. Not all recipes are well crafted, but most of the ones you find at places like America’s test kitchen, serious eats, or other sources that actively test and adjust their recipes are. Those two resources are going to get to what you need long enough to find other sources that you can trust to have tested things.

Now, there are still going to be problems. Some cooking directions rely on smell. The biggest one is garlic. Almost every single pan cooked recipe is going to tell you to add it and stir “until fragrant”. But, again, there’s a simple solution. Counting. Garlic will become at least mildly fragrant in a pan at a five count. After a ten count, it’s mostly gone and the garlic starts becoming bitter. So, as long as you don’t count absurdly slow, keep it between 5 and 8, and then add the next ingredients in the instructions of the recipe (it’ll usually be a liquid or a larger amount of meats and/or veggies).

Now, that only really applies to pan cooking. Garlic in other techniques doesn’t need that much attention.

However, you can even bypass the “until fragrant” via bypassing the pan cook entirely. Roast your garlic ahead of time. There’s instructions on how to do it online, and it’s very forgiving. So you just add roasted garlic in with any seasonings, and you’ll get a nice result. Won’t be exactly the same, but it’s foolproof because it eliminates what can go wrong in the pan.

Another big one is the “to taste” instruction. That’s almost always going to be with salt and pepper. When it’s something else, you really end up needing a taster to help because it’s unusual, and there’s not much info out there on how at adapt each and every herb or spice.

But, people have worked out a kind of baseline https://www.thespruceeats.com/cooking-with-salt-1807478. You shouldn’t skip those kinds of salt additions, ever. That’s because they contribute more than taste. They contribute to the cooking process. The best example of that is when cooking meat or large pieces of vegetables via roasting. See, the Maillard reaction happens better and more evenly when the ingredients are salted before cooking.

So you can always add the rough amounts from that page and the handy little illustration it has until you memorize or write them down.

When you do that, you don’t need to add anything “to taste” because the pain eating can do that better than you to begin with. Most of the time, the instruction “salt to taste” is towards the end, so all you’re getting is flavor enhancement.

If you want to add some then, or the instruction is earlier in the recipe, you can usually add a half teaspoon to any recipe that doesn’t already have salt or a heavily salty ingredient like soy sauce. Some folks will be fine if you add an entire teaspoon, as long as the recipe feeds at least 4 people.

Pepper though, that’s a bit tougher. It’s an ingredient that benefits a dish at any point in the cooking process, doesn’t change that process, but does change the flavor depending on when it’s added. So you definitely want to add some at the point in the process the recipe says. Generally, a half teaspoon is going to be enough that eaters can adjust at the table and it won’t be too much for anyone not chemically sensitive to piperazine. If you know the people well enough, you can adjust to their preferences when a “pepper to taste” is included.

Most people, in a dish serving 4 are going to tolerate a full teaspoon, but it likely will dominate the dish more than is ideal overall. Tolerating isn’t the same as liking, after all. So, as long as you don’t dump more than that in, it’s not going to ruin anything.

Another little trick for pepper, if you have control of your kitchen, is to keep two containers. One, you set aside for a year, the other you replace regularly. The old one is going to be milder, so it can work well for giving some pepper taste, without overwhelming things. Now, I don’t prefer that method since it’s easy enough to just reduce amounts. But one of the people I know that lost part of their taste to covid swears that is e reliable.

His explanation is that it gives enough pepper taste that he can make mistakes, and not have the end result be hot. A lot of the piperazine fades when you have preground pepper to begin with. The longer it sits, the closer it gets to the bare minimum it’ll ever have.

Like I said, I don’t advocate for that, because adjusting is easier, but that’s me.

I hate it too, but isn’t that kinda defeating the purpose of the community?