Ok. But also - no it doesn’t.

“The mother acetifies the wine into vinegar.”

Not oxidises. Acetic acid is vinegar, formed from wine by the aerobic action of bacteria.

“My” source?

That means it’s an aerobic bacterial process (aerobic - operating in the presence of air, or specifically oxygen in this case). Not oxidation, which is specifically the interaction of oxygen interactions with the molecule to bond preferentially over the existing bonds, “rusting” them in common parlance.

Well, now you’ve called it out, I’ve got to updeet it.

I was home taught in the UK. Have a real love for learning that’s kick-started me into a career in computing that I’ve kept going for over two decades. Can’t stop, won’t stop reading, learning and improving. The number of colleagues I’ve had who just want a TL;DR on a new tech, software, plugin or system is too many. It’s our job to understand it, so we can build something so that others don’t have to. If you don’t want to understand, you’re in the wrong job role.

No, that’s fair. Coffee at pressure is about 93 - 95°C… No idea for drip/french press/v60 etc. as I don’t use those For Aeropress, I’d wait until the kettle stopped making noise, that seemed to be a good balance without burning the oils.

Coffee isn’t a tea, as you don’t boil it. If you boil it, you burn the coffee! That’s an extraction - you can steep it, but it’s better if you just push the water through at high pressure (which will royally screw up a tea).

Ah, pedantry in pedantry. So - now for Lemmy to tell me what I’ve gotten wrong :⁠-⁠D

Challenger disaster

You are rubber, I am glue!

“just just” - another ohnosecond moment.

Max and cheese has two ingredients. Good, quality cheese melted into fresh macaroni.

I challenge anyone to dislike that, with a good fresh salad (I like a chopped salad with a drizzle of oil and balsamic with a sprinkle of salt). The great thing is - there’s a cheese for everyone (except lactose intolerant, and what a shame for them) so this works on so many levels.

Mathacre was right there… right there. Ah well.

Fermi Estimation. Where you’re dealing with something so big, you’re just interested in the magnitude.

Missing Willey, willeymoor and many other derivatives

Those wrinkled stockings!

When she passed, the heart and soul that was shown as all the characters gave her a send off - no need for acting that episode.

Hey, you’ve found what’s good for you :) I did sample the Oban and it was nice, but not at the price they were hawking it at. My current overall favourite is probably a tossup between the Laphroaig Cairdeas I got in 2017 (I think? I’m a bit fuzzy) and a 12-year non-chill-filtered Aberlour… which are such different taste profiles as to be practically incomparable :D Everyone has different tastes, so… going back to the thread starter, let’s celebrate different tastes.

Laphroaig for the win… Was in Oban a few weeks back for a holiday and got a bottle of Kilchomain from the shop across the road from the distillery (no way was I paying the distillery prices - £75 for a 10 year?). Really enjoying it, quite liking the salty overtones.