Mine always stays intact. Until i let literally anyone borrow it. The worst is when you get it back and instead of being totally snapped off, it’s just bent up to a 90⁰ angle, and then you have to snap it off yourself because you can never get it to lie flat again after that. That’s why I would always keep a spare with the clip already fucked up in my bag when someone inevitably asked to borrow a pencil.

My mom only had the lower two wisdom teeth, none on top.

It does sound kinda crazy, but you will use it for like 1/3 of every day. I can see a similar argument being appropriate as for buying high quality shoes.

Huh, I guess I’d never really looked into the chemistry behind the distinction (which is strange because i am a chemist that loves food), but Maillard reactions involve the proteins, while caramelization involves the sugars. Though both are examples of nonenzymatic browning.

The good news is that the wiki page for caramelization says that either acidic or basic conditions speed up the caramelization processes, so i think we’re good to go in either front!

Heating a solution of aqueous bicarbonate will release carbon dioxide, too. But since we have delicious onions and stuff in there too, let’s walk through my thought process: Baking powder is baking soda + weak acid + cornstarch (to prevent premature reaction). Since the speed-up for the Maillard reaction works by deprotonating amino groups to make them more nucleophilic, the acid-base reaction that releases CO₂ when using baking powder will still occur with just baking soda + food (ie: the protiens in the food are acting as the acid). You’re probably right that using baking powder would produce more CO₂, or at least produce it faster, but reducing carcinogenic side products for Maillard reactions via CO₂ is a low-priority concern for me anyway. Just a fun curiousity that occured to me when reading the wiki page!

Sorry if my carbon dioxide subscripts don’t work. I don’t think my client supports all the fancy markdown, but i tried my best.

Oh shit. That is so cool! I knew lye was used in making pretzels, but i didn’t know it was to get the Maillard browning to happen faster. The wiki page says that one way to reduce the formation of acrylamide, a carcinogen, is by adding carbon dioxide, which is actually released when baking soda is dissolved in water will be released during cooking (edit: see reply chain below for discussion on this point)… IDK for sure if it’s enough to really help, but I’m gonna just roll with it and say it is because delicious food is delicious.

Thanks for expanding on the finer points! With inheritance, they also reset the cost-basis when the owner dies, which means that all the capital gains accumulated over the time that the deceased had ownership is never taxed. Like, if I bought stock for $10, die when it’s worth $100, my sister inherits it, and then sells it for $110 a while later, she only pays capital gains on $10 – not $100.

I don’t think people fully realize how dramatically our tax code rewards capital, at the expense of labor, not just in the broad-strokes (like the tax rate for capital gains vs the rates for income tax brakets) but also in these little details that are easy to overlook. So thanks for the discussion!

I think dividends in a tax-exempt accounts, like a traditional IRA, are only not taxed if you reinvest the dividend or just leave it in your brokerage account. If you move money from your IRA account to, say, your checking account, that’s when you pay taxes (and there are generally fees for moving money out of tax exempt accounts without meeting certain conditions, like being of retirement age).

I have always used an ad blocker in the browser, but i recently jumped on the DNS blocking train and it’s like a whole new kind of awesome on my phone in particular.

I got my mom a robot vacuum for Mother’s Day. She named it Rosie.

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