Paul Ganssle @pganssle@qoto.org

@hynek “Hynek, you’ve been such a loyal KLM customer that we are awarding you lifetime platinum status… on Lufthansa. Or Virgin if you’d prefer? BA? Whatever you want, just let us know, as long as it’s not us.”

“Yeah, I like search and all, but what I’d really like is a version of search where an idiot explains the contents of each page to me.”

Look, chevre is a good cheese no doubt, but it’s a bit hyperbolic to call it GOAT cheese… #hottake

@jacob I’m curious to know, did MacroFactor work out for you, or did you find something different?

@dl Not sure how I’d know that the acetone smoothing worked if the mechanism of action for illness is bacterial build-up. Would the germ colonies be visible or something?

@cnx I think when the rice is frozen it’s likely to be stuck to the sides of the container, so taking it out of the container it’s in is not ideal.

I am feeling very spoiled by my 3D printer, where I can just take some existing thing I like and make it the size I want it to be.

I keep finding things where I’m like, “This would be perfect if it were 3cm shallower” or something.

I’m kinda tempted to try printing a container in PETG and see how well it holds up to a freezer → microwave → dishwasher cycle.

@ejodlowska These 8oz ones look pretty close to what I want: https://www.amazon.com/DuraHome-Containers-Microwaveable-Heavy-Duty-Dishwasher/dp/B01FKGJ5NG

They don’t get cloudy or pitted or anything in the microwave? If so that might be a winner.

@cnx Well I mean whatever Hillshire Farms containers are made of (Gladware I guess?) work just fine, they’re just the wrong size.

I would probably be interested in new ways to preserve the rice better, but honestly I’m not too picky about my rice. A lot of it gets eaten by my children, who do not have especially sophisticated palettes. “I can go pull something out of the freezer and have food in front of the kids in 5 minutes” is a major driver of my reasoning.

In my experience, freezing the rice as soon as it’s cooked tends to retain the maximum moisture (though it’s possible that texture suffers — I haven’t noticed that so much, but I also use a microwave rice cooker, so from what I gather I’m already a rice philistine).

@alex Or maybe I’m being thrown off by the proportions of the stuff around it. The ones I like are 11cm x 11 cm x 5 cm, and this is 8 x 8 x 6, so maybe it’s not so bad.

@alex That’s a good start if the material doesn’t pit in the freezer, but it’s a bit tall. My freezer is one of those ones that has a big drawer that pulls out from the bottom, so vertical space is at a premium.

#food #mealprep #containers 🧵^

I’m open options other than rigid containers, but rigid containers seem easiest to clean.

I have a bunch of 4.5” x 4.5” x 2” rubbermade containers that are about the right size, but if I microwave those they usually develop pits or cloudiness.

I’d love something small and shallow like that, but made of gladware or something.

This is probably a long shot, but does anyone have a good recommendation for a small microwavable, reusable container (preferably plastic or otherwise hard to break)?

I often cook up rice and break it up into ~100g portions, which I freeze and re-heat later. Right now they take up way too much freezer space because I put them in Hillshire Farms containers.

@WayneCollins Color photography was available in the 60s, but most people today don’t realize that color itself wasn’t as ubiquitous as it is today. In those days, you had to pay per minute for color, and it wasn’t cheap for some of us.

I remember back in the early 90s my brother and I only got 60 minutes of color per week! Obviously you’d mostly turn it on when someone was going to take a picture of you, but most candid photos were inevitably going to be black and white.

@djzap The idea isn’t to trick you into liking bad meat or something, it’s to measure the intrinsic worth you place on the source of the meat.

If you are incapable of engaging in hypothetical thought experiments of that kind that is ok, you do not need to answer the question.