Another suggestion other than taping it (or do both, maybe!).. assuming it hasn't been like this too long is you could grow a cutting. If you snip off a part of a chilli plant and put it in water, it usually will grow new roots from the place it was snipped in a week or two. Then you can plant it in soil. If you use rooting hormone it can be more successful, but I did it just from a cutting a couple of times and it stayed alive!
GPT-4 is safer and more aligned. It is 82% less likely to respond to requests for disallowed content
Boo! Hiss.
It might not be quite as bad as it sounds, as that is only for content which is actually meant to be disallowed. One problem is that it sometimes refuses things that should actually be allowed, and they have also improved that so you may actually see fewer nonsensical refusals.
That is assuming you're just asking for a star wars vs. star trek fight scene, and not how to make meth!
That's exactly what's happening because that's how you're supposed to do that calculation for the label.
Does this mean you can go over 100% juice?
You saw a normal hyena? I thought it's jaw was broken or some shit.. lol
I was more focused on why it had an extra ear, myself. Took me a while to realise!
And do any of you have an opinion on the thermometer spatulas for chocolate tempering.
I got one of these, I hate it and stopped using it very quickly. First, they only work well with a large enough volume of chocolate, but the real problem I had is that the spatula itself isn't flexible enough to properly stir the chocolate in my bowls/jugs/etc. If there was one that was as flexible as my normal spatulas with that feature it might be good, but the ones I've seen are all so rigid.
As for thermometers, basically you just want an instant-read with 0.1C precision, ideally. Under $30 will get you one, but not sure how good it would be. I know the cheap Chinese imported ones can be very cheap, but usually aren't calibrated very well and more likely to drift out. Thermapens are the gold standard, but cost a bit more. Not really sure what else might land between those options, though.
Would a .5C work?
It should be fine, yeah - but keep in mind that anything over 1C out can mess stuff up with chocolate which is why I suggested so much precision - you remove an extra source of error/issues with tempering if you have a really good precise and calibrated thermometer. Eg. if you heated something to 35C instead of 34C you could mess up the temper - but 0.5C increments with a well calibrated thermometer should let you avoid that issue.
The main thing there is the calibration though, as you want to ensure it's actually accurate. If you get a cheap thermometer it could read 33.0C when it's really 35.0C and again that is enough to really screw things up! You can check calibration with the ice water + boiling water tests, however. What you generally would find is that the cheaper thermometers with less precision in the display will also not be as accurate in the first place.
That's why you can't really go wrong with an ETI Thermapen because they come properly lab calibrated out of the box, and with 0.1C precision. They will 100% tell you the right temperature and pretty much ensure that issue you have with chocolate isn't from your thermometer!
I have a polish grocery store near me that sells half and full sour pickles in buckets and they provide those containers to purchase them. So I can’t imagine a chain store would allows plastic that leaches chemicals with their fermented pickles.
It's unfortunately the case but even "food safe" plastic containers used across all food industries can cause this problem with acidic and other foods. Unfortunately being legally allowed and labelled "food safe" doesn't mean it's not bad for you, just that it passed whatever legal standards were created at some point. Storing liquid edible stuff in plastic is just not a great idea in general.
Not to be that gal, but margarine usually has milk in some form, just very little. I have even encountered margarine that had fish oil! So many things you’d assume are vegan that aren’t. There are 100% plant based margarines but it definitely has to be specified.
The thing I find silly about the term "plant based" is that doesn't even make sense in English because "based" means "the main component of" and not "entirely containing". So 99% vegetable oil and 1% milk would technically in English be plant based.
And then "100% plant based" like you wrote could clarify things, except it's often not technically true either because, say, water added to a recipe isn't plant based, haha.
I mean I guess it's fine in usage and there are some legal definitions of the term in use now too to clarify it (so adding animal ingredients wouldn't be allowed anyway), and people seem to commonly understand how it's used. But it's always been weird to me on a grammatical/logical level.
I guess marketers just wanted an alternative to having to call everything vegan, though, which is fine. Not sure I can think of a nicer term anyway, unfortunately!
I had no idea naïve was a gendered word!
It's not a gendered word in English. Both words are for either gender in English. They also don't necessarily have the same definition.
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