Well, I was talking about the field of formal fractions over Z, which is like 2nd year graduate algebra stuff (quotient groups are where you lose most people in abstract algebra, which is like 3rd year undergrad stuff.)
Well, I was talking about the field of formal fractions over Z, which is like 2nd year graduate algebra stuff (quotient groups are where you lose most people in abstract algebra, which is like 3rd year undergrad stuff.)
“I can only tolerate a single brand of peanut butter” feels like a “you” problem. Peanut butter gets used for lots of things other than sandwiches, and if you’re making like “a savory peanut sauce” you’re going to *want* that natural kind.
I’ve never been inside of a Red Lobster, since I’m pretty allergic to shellfish, so I gotta ask- are these good?
I do feel like having the one bucket filled with like normal candy (Snickers, Reeses, etc.) and one bucket filled with weird fancy hippy candy is going to create a striation that might make people feel weird. I’m just going to stick with gummy stuff for the allergen kids.
As an American who is uncommonly good at math (I have graduate degrees that say as much) I’m compelled to ponder how 1/3 and 3/9 are not identical as formal fractions and are simply representatives of the same coset modulo the a/b ~ c/d IFF ad-bc=0; b, d ≠ 0 relation.
I still like the original ending and think it’s a lot better than the Extended Cut.
I’m really unclear on why a collaborative storytelling project needs a financial barrier to enter (with absolutely no other qualifications considered) to begin with.
As someone who is so allergic to shellfish even setting foot in a Red Lobster is a bad idea this is still fascinating as purely a thought experiment.
The reason you police the things for blemishes is you want to rule out people “juicing” their pumpkins by injecting something that adds weight, right?
Honestly, I don’t know. Tomorrow’s my birthday so I’m willing to take suggestions.
“what we don’t understand are the death threats”
Like if you want your ribeyes to be 2" thick, go to a real butcher and they can cut them that thickness for you. The tomahawk is just that way because the depth of the steak is dictated by the width of the bone.
I grew up in a place where you could just go outside and hear loons calling in the summer, so I never really associated the loon call with anything melancholy or more profound than “outdoors near some lakes.”
My first thought was “I would have thought Republicans believed in the sanctity of private property” but then I realized that Republicans don’t believe that children have rights between birth and adulthood.
If they want to double down on their wins, they should also ban everybody who complains about Steam not welcoming Crypto and NFTs on their platform.
When you order the tomahawk steak (an unusually thick ribeye marked up about 100% *at the butcher* because it involves less butchering) with about $5 worth of edible gold leaf on it, marked up to a thousand bucks or whatever then I’m pretty concerned about your decisionmaking before we even get to the wine.
It’s remarkable to me that Domino’s Test Kitchen apparently is not aware of the magic of sodium citrate for emulsifying cheeses.
Watch any season of Top Chef, and you could probably find someone who could do Flay’s job once they got pretty good at being on camera. But people who could do Fieri’s job of genuine excitement and interest with strange charisma on top of it are going to be hard to find. I mean, they’ve been doing how many seasons of…
The worst offenders have to be the little ultra-dense nugget of peanut brittle that lodges itself in your molars when you eat a Butterfinger or Zagnut.
I’m willing to bet that Domino’s Corporate Development Kitchens has access to sodium citrate.