SiFuh changed the topic of #crux-social to: Offtopic Talks | Project https://crux.nu/ | Logs: https://libera.irclog.whitequark.org/crux-social/
<remiliascarlet> The original page no longer exists, so it got archived on the Wayback Machine. But the Wayback Machine is fighting a(n il)legal battle against book publishers, so I archived the archived page Hozon Site.
<SiFuh> I have returned
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<remiliascarlet> What value did you return? And of what type?
<SiFuh> With a pair of 568 jeans based on the 90's style. Because they are super baggy
<remiliascarlet> SiFuh: I just tried coffee with raw egg in it. Honestly, doesn't taste any different from just black coffee, just instead of the liquid being black, it's now caramel brown.
<SiFuh> WHAT??
<SiFuh> remiliascarlet: You crazy! You drink coffee after 18:00?
<remiliascarlet> 21:00.
<SiFuh> it is 21:00 now
<SiFuh> Your message was 19:52 which makes than 20:52
<remiliascarlet> Surprised to hear it from someone who's on IRC all night every day.
<SiFuh> I am powered by my kingdom of yeast. I am the king of Yeastistan.
<SiFuh> remiliascarlet: I make mine like hers but without condensed milk
<remiliascarlet> Oh, seems like I did it wrong then.
<remiliascarlet> I literally just put the egg into the cup of coffee, so both the white and the yolk.
<SiFuh> I do that when I am lazy
<SiFuh> Nothing wrong with it, just the Vietnamese technique is heaps better
<SiFuh> You can do it with milk, beer, tea, vodka, and still good
<SiFuh> In fact milk, vodka, and egg can make eggnog ;-)
<SiFuh> A zero alcohol version of eggnog would be milk, egg and a teaspoon of sugar.
<SiFuh> remiliascarlet: I don't know if I told you. But I saw a video from a doctor that I can no longer find of how he cures diabetes with eggs, meat and cheese
<SiFuh> Which makes sense since you will probably go into Ketosis that way
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<remiliascarlet> You probably didn't tell me, but I've seen this being said by many different doctors that have experience with keto.
<remiliascarlet> So that's not new information to me at all.
<SiFuh> remiliascarlet: It's interesting because I like cheese and the cheese was causing me to get high cholesterol so I stopped eating it
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<SiFuh> Replacing tabs with spaces in Emacs M-x untabify
<SiFuh> Heh cool
<remiliascarlet> High cholesterol isn't as bad as government brainwashing makes you think it is. Of course too high and too low in anything is a bad thing.
<remiliascarlet> But as long as you're within the normal range, or perhaps just a little bit too low or too high, you should be fine.
<remiliascarlet> All high cholesterol does is making the doctors give you a diagnosis for heart disease, but not necessarily heart disease itself.
<SiFuh> He wanted me to test for HIV
<remiliascarlet> HIV from cholesterol?
<SiFuh> Said i spent too much time in Asia. I asked "Do you think I go around Asia to fuck? The answer is no. I do not and I do not care about that thing" but he still said I need to go to
<SiFuh> Yes
<SiFuh> I told my mother as well.
<SiFuh> I didn't say fuck. I said coitus but nevertheless
<remiliascarlet> Is he going to to test you on brain damage if he finds high levels of vitamin D next?
<SiFuh> I think the older he got, the more confused he became about some things
<remiliascarlet> Or his head is too full of carbs to think straight.
<remiliascarlet> Sure, there are non-Asian sexpats in Asia, but not all of them are sexpats.
<remiliascarlet> It's actually a small minority.
<SiFuh> I told him about a video and a week later he was telling me about the video his friend told him about in an email. I said "It was me that told you about that video"
<SiFuh> I am not a expat or a sexpat.
<SiFuh> I care nothing for patriotism
<remiliascarlet> Sexpat is just a slur for a white or black person moving to Asia to literally fuck throughout the continent.
<SiFuh> I belong to this planet not a nation. There for I cannot be considered an expatriate
<SiFuh> Therefore*
<remiliascarlet> Africans have something similar, but for specifically white women, and they call them "white rabbits".
<remiliascarlet> So white women moving to Africa just to hook up and get fucked by Africans.
<SiFuh> South African whites have something similar, but for specifically black women, and they call them "Spanish"
<remiliascarlet> A South African man who lived in China for 14 years always complained about whenever he gets asked where he's from and he says he's from South Africa, the Chinks would get confused and say "but you're not black?".
<SiFuh> Funny since the very first ruler of China was actually black and the Mandarin Language evolved from West African Manding
<remiliascarlet> Is that really so? Or is that yet another blackwashing technique deployed by the extreme left?
<SiFuh> I learned about it whilst I was living in Shanghai in 2005
<SiFuh> That is why the CCP is always hiding the original history of Asia
<remiliascarlet> By the way, ate raw wagyu last week. The taste is amazing! The fat just flows thoughout your mouth and throat, so you'll feel the flavor for a pretty long time.
<SiFuh> Left wing communist shit says they evolved from a different species of monkey and therefore race means nothing and they have the right to dominate and anhilate any other sentient being.
<SiFuh> remiliascarlet: Gross..... Sounds like the end of a porn movie
<remiliascarlet> "Race means nothing" Funny how those exact same people would make literally everything about race.
<SiFuh> I was talking about China
<remiliascarlet> It isn't gross. At least, if the raw meat is either fish or a ruminant animal.
<remiliascarlet> If it's pork or chicken, then it's always a good idea to cook/bake/grill it.
<remiliascarlet> SiFuh: Oh.
<remiliascarlet> I also noticed that a lot of beef you can get here tends to have yellow-ish fat. Very little have actually white fat.
<SiFuh> Good
<remiliascarlet> More common in wagyu, but the Australian ones are mostly yellow.
<SiFuh> ones = bad English
<SiFuh> More common in wagyu, but the Australian are mostly yellow.
<SiFuh> Mostly you never need to use that word at all.
<remiliascarlet> But wagyu is specifically bred to be extra fat, so they're often fed soybeans and alcohol.
<SiFuh> You said beer
<SiFuh> And I was happy
<SiFuh> Hahaha
<remiliascarlet> Yes, beer and/or sake.
<SiFuh> Do you know beer doesn't make you fat?
<remiliascarlet> I didn't. But they do still feed those cows beer.
<SiFuh> It's actually the food you eat that makes you fat and the reason is because of your liver.
<remiliascarlet> For the purpose of making them fattier.
<SiFuh> Ethanol is a priority for removal. So the liver works on removing ethanol first.
<SiFuh> Meanwhile everything else you ate gets stuck in limbo and storage mode.
<SiFuh> Ethanol is such a high priority for removal that if you drank Methanol and were going to die, the best thing to do is take Ethanol. This slows down the metabolization of Methanol and as a result causing less damage.
<remiliascarlet> SiFuh: Now I understand why I can't find beef tallow anywhere: you have to make it yourself from suits.
<remiliascarlet> Now all of the sudden it makes sense.
<SiFuh> Suits?
<SiFuh> Just take beef fat and chuck it a rice cooker and set it to warm. Wait a day or 10 ;-)
<SiFuh> remiliascarlet: My suits are all made of wool. There isn't a single ounce of beef fat in them. Unless I am wearing them :-P
<remiliascarlet> SiFuh: I'm going by how she pronounces it at 0:28: https://invidious.jing.rocks/watch?v=tFEYz1RwIoE
<remiliascarlet> I clearly hear "beef suits" here.
<SiFuh> Yeah well she didn't say that
<SiFuh> She said 'Beef suets'
<SiFuh> And I see the captions also spelled it incorrectly
<SiFuh> Do not use temperatures higher than 80 celsius. It's the perfect setting without destroying. I have heard guys that do about 110 but better to do it slow and low.
<remiliascarlet> To me it sounds like "SU I TS", so since I didn't know that word before that, I naturally think it's spelled as "suits" instead of "suets", since there's no "E" sound in there.
<SiFuh> Ask serpente he called a suit 'sew it'
<SiFuh> Hahaha
<SiFuh> The blender is a good idea
<remiliascarlet> "sew it", sounds like he was chopping off a log.
<SiFuh> Her's is quite cloudy. Mine comes out super clean and crisp. I guess her using the blender did that. But that is okay
<SiFuh> Take a rice cooker. Throw your fat in it. Set it to warm and wait. It will slowly and surely at 80 Celsius melt it for you.
<remiliascarlet> I would perhaps use a cooking put, because it's a lot bigger, and it's on gas instead of electricity, therefore a lot cheaper.
<SiFuh> put/pot
<remiliascarlet> I pay about 9000 yen a month on electricity, and only 1500 a month on gas.
<remiliascarlet> Oh, this time it was me actually misspelling it.
<SiFuh> Your rice cooker on warm should be much cheaper because it only regulates not heats
<SiFuh> I can take out the slow cooker, the instapot and the rice cooker. Set them all on 80 Celsius and run them for a week and the electric bill doesn't even see it.
<SiFuh> I also found that it is cheaper than gas.
<remiliascarlet> Both bills are perhaps still far lower than what people in the EU are paying now.
<remiliascarlet> Just "to show Putin who's boss".
<SiFuh> When you are using electricity to regulate. It doesn't do much. It turns on and uses very little amperage and then off almost straight away.
<SiFuh> It spends more time off than on
<SiFuh> remiliascarlet: You are up late. Coffee is kicking your yellow ass?
<remiliascarlet> No, it's weekend, so I don't have to get up early anyway.
<SiFuh> Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between 45 °C and 50 °C and congelation between 37 °C and 40 °C.
<remiliascarlet> And I really like late nights, because things are so much more peacefuller.
<SiFuh> peacefuller/peaceful
<remiliascarlet> Ah, so it melts by just leaving it on my table during summer.
<SiFuh> Yes but you don't want bacteria or parasites to live in it
<SiFuh> So you need to break 65 Celsius to start killing stuff. That is why I said 80 Celsius is about where you want it
<SiFuh> Oh yeah, today is Sunday. What should I do today. Make more beer or sew my bed roll for Jungle?
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<SiFuh> bed roll/bedroll
<remiliascarlet> `Just "to show Putin who's boss".` Just imagine self-destroying an entire continent just because you don't like some dude somewhere on the planet.
<SiFuh> remiliascarlet: I can, it is called 'To cut off your nose to spite your face' but that is not what they are doing.
<SiFuh> They MUST destroy the Western world! This is the actual plan. They are not making mistakes in this regard
<remiliascarlet> I didn't say you were doing.
<SiFuh> I was doing what?
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<remiliascarlet> What the fuck?
<SiFuh> Yep
<SiFuh> Too much coffee?
<SiFuh> As I said before coffee after 18:00 are you crazy?
<remiliascarlet> I wouldn't have done it if the next day would have been a weekday, which is not the case here.
<SiFuh> remiliascarlet: You seem to be forgetting the circadian rhythm
<SiFuh> I am notorious at doing this
<SiFuh> But my circadian rhythm is dead set programmed based on the time of day and still forces me to sleep untill 13:00 and sleep around 06:00
<SiFuh> And no matter how strongly I shift myself to the 23:00 - 05:00 sleep, it doesn't take long for the old cycle to kick in. Since I worked the old cycle since 2007
<SiFuh> So I don't fight it anymore. I just let it be.
<SiFuh> I must admit though 23:00 - 05:00 felt good but the body clock didn't want it
<SiFuh> What is worse is that after 13:00 it becomes the hottest time of the day. Hahaha
<SiFuh> https://lamebook.com/it-just-gets-funnier-as-you-scroll/#more-111407 <-- remiliascarlet Here is a cat one for you
<remiliascarlet> SiFuh: By the way, for how long can you store beef tallow in a glass jar?
<SiFuh> Forever, until it is rotten. You can even reuse it thousands of time.
<SiFuh> I have Tallow and duck fat, even Ghee which isn't really fat over 3 or more years.
<SiFuh> But I use my stuff a lot. I top up over time though because you lose a little with each cook.
<remiliascarlet> Is the process of rendering duck fat more or less the same?
<SiFuh> I did lose a batch because the woman seasoned the beef in the tallow which you don't do.
<SiFuh> remiliascarlet: Yes. All fat is the same.
<remiliascarlet> OK.
<SiFuh> Usually we cook a roast duck. I drain the fat from the bottom of the dish and bottle and refrigerate. It is more of an orange colour
<remiliascarlet> And seeing how rare it is to buy already rendered beef tallow, it might be a good business oportunity.
<SiFuh> This fat however, is mixed with seasoning and herbs and spices and wine but still great
<SiFuh> remiliascarlet: Well, everything you need to know about making a healthy version of it. I am here to teach
<remiliascarlet> Ah, I roasted ducks twice this month, but I actually drunk up that fat along with eating the duck.
<SiFuh> remiliascarlet: Most sites say it lasts about 2 months. HAHAHA
<SiFuh> I wouldn't because it can be used for other things, but sometimes I do the same as you.
<SiFuh> She roasted a duck the other day with oranges instead of apples. But because she wanted to try to original recipe
<SiFuh> to/the
<remiliascarlet> I didn't use anything, I simply put the duck in the oven as-is, and it still came out amazing.
<SiFuh> You had it covered I assumed and you did a flip as well?
<remiliascarlet> I especially liked the duck's ass.
<SiFuh> That is a sent gland. It kind of horrible
<SiFuh> I usually get her to cut if off. But I remember one time, I said to her not to do it. I want to try and I didn't see anything wrong with it as well.
<remiliascarlet> Yes, I roasted it on one side first, then I flipped it, and roasted on the other side.
<SiFuh> Was it dry?
<remiliascarlet> No.
<SiFuh> Was it covered?
<remiliascarlet> Covered with what?
<SiFuh> Foil or a lid
<remiliascarlet> No.
<SiFuh> Weird
<SiFuh> Duck cooked like that usually ends up yuck and dry
<remiliascarlet> Didn't happen to me.
<remiliascarlet> I also left the skin on, in case you ask this next.
<SiFuh> I do to
<SiFuh> How long per side and what temp?
<remiliascarlet> 200 degrees and at 20 minutes for each side.
<remiliascarlet> This is the exact duck.
<SiFuh> Fucking hell
<remiliascarlet> I can't set my oven to anything lower than 180 degrees.
<SiFuh> I should try it too
<SiFuh> I usually do 180 breast down. 30 minutes. 180 Breast down, foiled. 30 minutes. 180 breast up, foiled. 30 minutes. 180 breast up. 30 minutes.
<SiFuh> I have other tweaks but okay.. 200 at 20. I will try.
<remiliascarlet> I heard the breasts tend to be the fattiest part, but I actually found the ass to be much more fatty in taste.
<SiFuh> And by the way. Removing the skin from a duck is so fucking weird. You'd be a retard to do it
<remiliascarlet> I never remove the skin of any meat.
<SiFuh> The breast is the fattiest part even though a huge chunk of fat is around the cloacca.
<SiFuh> You always end with breast up because the fat moves to the back on the last cook (Flip)
<remiliascarlet> For every meat I eat, the only part that will go to waste is the packaging.
<SiFuh> remiliascarlet: You don't add anything else? So how is cleaning the dishes?
<SiFuh> I always add a little wine so it doesn't burn my dishes
<remiliascarlet> I only add salt when it's on my plate ready to eat.
<SiFuh> The packaging of meat is skin and hair :-P
<remiliascarlet> As for cleaning the dishes, it's simply water and soap, nothing special really.
<SiFuh> Metal or glass?
<SiFuh> Or pottery
<remiliascarlet> "The packaging of meat is skin and hair" I mean the plastic packaging supermarkets put the meat in. Remember my photo of that beef shoulder roast?
<SiFuh> I know
<SiFuh> I am teasing you
<SiFuh> Meat is never packaged in synthetics unless a human did it.
<remiliascarlet> The dishes are just porcelain plates I bought at a 100 yen store.
<SiFuh> Hmm cool
<SiFuh> Okay last question
<SiFuh> Do you have a thermometer that can tell you the exact temperature of the oven? Or are you going off the dial?
<remiliascarlet> I'm going off the display on the oven.
<SiFuh> Okay so then you are probably not at 200
<SiFuh> The duck being in the oven will lower the temperature a bit
<SiFuh> Opening the door will drop the temperature as well
<remiliascarlet> I even said "I can't set my oven to anything lower than 180 degrees.".
<SiFuh> Okay, I have all I need to attempt to clone your duck
<remiliascarlet> It's not the meat I'm setting to 200 degrees, but the oven.
<SiFuh> No I said "The duck being in the oven will lower the temperature a bit"
<remiliascarlet> I know.
<remiliascarlet> 4 am, it's already starting to get bright outside.
<SiFuh> I can set an oven on a hot day to 230 C and stick a duck in and it is 200 inside. On a cold rainy day. I can set the oven to 230 and the temp inside is 180 C
<SiFuh> So I put a thermometer inside to verify temperatures because ovens really suck.
<SiFuh> remiliascarlet: Summer there right?
<SiFuh> We get two summers here. Each time the sun passes the equator
<SiFuh> March, April, May and September, October, November.
<SiFuh> April and October are considered the most hot
<remiliascarlet> Over here summer is generally late-May to mid-October with July and August being the hottest and most humid months, and June being officially rainy season, even though September has way more rain.
<SiFuh> I am aware of the worlds seasons
<remiliascarlet> But since Japan is pretty vertical, the duration of summer and its temperate depends on where you are.
<SiFuh> Interesting September has more rain than June but June is decalred the rainy season
<remiliascarlet> We're half way through June, and we didn't even have much rain thus far.
<SiFuh> That because the weather warfare guys are busy with other parts of the world right now
<remiliascarlet> Septembers also tend to have stronger typhoons.
<remiliascarlet> But differences are a lot more obvious during winter where half of the country gets fucktons of snow every single day, and the other half might perhaps get just a few flakes a year if at all.
<remiliascarlet> And there's no middleground.
<SiFuh> Well, for as high North as you are and for the oceans around it is pretty obvious why
<remiliascarlet> Not necessarily. For example, the Sea of Japan gets its water stream from Russia, so that's really cold. But western Europe's channel between the UK and the EU gets theirs from Mexico. So water isn't necessarily an indicator.
<remiliascarlet> So the presence of water isn't necessarily an indicator.
<SiFuh> There is more sun in the lower hemisphere than the north
<SiFuh> Hmm according to NASA I am wrong
<SiFuh> And I am not opening firefox again because I don't want my X server to crash
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