quicklime

I’ve been doing this for several years. I kept the original not-very-fine strainer on my Bodum press, because anything finer would be too hard or slow to press even after several extra minutes’ wait for settling. So instead, I just transfer the coffee to a carafe after pressing, and post-filter the stuff with a paper filter.

It’s not ideal, but it turns out to be the best coffee I can make in multi-cup quantities with no more expensive apparatus than just the French press. It tastes far better than any routine with coarser grounds. It seems more efficient in grounds (and time spent) than pour-over. And although my aeropress can exceed this quality when loaded with fine grounds, it can’t make several cups at once.

That’s correct. flax oil can work as a top coat over layers of more resilient coatings that don’t become as hard (thus they bind better and aren’t brittle). But there’s almost no point to a final hard flax layer. It’ll seem really nice at first but it’ll still eventually scratch and chip. At least if you apply it over more resilient layers the end result won’t be a need to start all over.

Thanks for this. I’m glad you didn’t have to deal with searing pain since panic is already more than enough.

I don’t mean this to invalidate your experience in any way; I’ll just state sources to make clear where I got that idea.

https://medilexinc.com/a-spoonful-of-medicine-blog/the-process-of-drowning

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8928428

Yes, drowning is known to be quite painful but only for a very brief time before unconsciousness sets in.

Superb!

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I spent a long time living in places that had saved their one last ‘classic’ movie theater by turning it into a rerun palace for ‘art films’, cult classics and other specialty cinema.

Also, I bought the DVD of Baraka that came out in the late 90s or so, and I was so disappointed in how visually awful the digital transfer was at that time, the disc was honestly not even worth watching. Not just because of small screens, the problem was that whoever did the digital transfer had completely fucked up the frame rate conversion in a way that caused every one of the many time-lapse sequences to move with a really annoying jitter. There was no possible playback setting or processing to fix it either, the process had removed information making it impossible to smooth or recover, at least back then.

So that junk DVD motivated me to just keep grabbing anyone I could, or no one if no one was around, and going out of my way to see the movie every time it came to a big screen within an hour of me. Now it’s been years since my last watch… I’m not sure how much more I could take of it now that it’s so clear the human race already sold out its long term survival for short term gain.

I could go with that.

Still having a hard time with the idea that a thing could be even “some level of intelligent” without being sentient. But we don’t need to continue from there, there’s any number of people ready to pile on at that point and say that it’s “all semantics anyway” or start deconstructing sentience.

Sure, we could say that the popular usage of the term AI no longer actually stands for “artificial intelligence”. Or we could say that the term “artificial intelligence” is no longer understood to refer to something that can do a large part of what actual intelligence can do.

But then we would need a new word for actual, real intelligence and that seems like a lot of wasted effort. We could just have the words mean what they’ve always meant. There is a lot of good in spreading public awareness of the vast gap between machines that seem as if they understand a language (when actually they just deeply model its patterns) and imaginary machines that are equipped to actually think.

Some newer Lemmy users thru some third-party reader apps may need to click HD to get enough pixels to make the image readable before zooming.

I’m here via Boost, for example, and unless I were to set it to always pre-request HD images (and thereby consume far more bandwidth, unwanted) I have to manually click HD.

I mean… it’s not artificial intelligence no matter how many people continue the trend of inaccurately calling it that. It’s a large language model. It has the ability to write things that look disturbingly close, even sometimes indistinguishable, to actual human writing. There’s no good reason to mistake that for actual intelligence or rationality.

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Baraka – I’ve seen it at least a dozen times, most of them in movie theaters.

“I will not seek to run again for Speaker of the House,” McCarthy wrote on X. “I may have lost a vote today, but I fought for what I believe in—and I believe in AmericaKevin McCarthy. It has been an honor to serve myself.”

fixed that for him

I haven’t been on FB for several years, but ugh there was a while in the late 2010s when so many people over there were referring to FB groups as sites and just arghh arrghh aaarrgghhh.

I have a Verismo (Intertek? made in China, bought it cheap off a roommate who moved out) two cup warmer and rotary frother that sounds similar to what you found with the Aerocino or someone else’s Breville – the heat is right but you do get a pile of fairly dry foam sitting on top of a remainder of warm milk.

Here’s how I’ve dealt with that and why I still love this setup as a result.

First, it seems to be best (at producing foam) with nonfat milk. When it’s finished after about thirty seconds, I use a small silicone spatula to help scoop the foam while I’m pouring the milk. There’s a handy technique that I didn’t discover until just recently where you can encourage the foam to disengage from the walls of the container and ride/float atop the milk as you pour, and that’s even more effective than just doing a 100% scoop-and-pour. I do it in two or three stages and it gets almost everything.

You know this I’m sure, but it also works fine with some sugar or turbinado added before foaming.

And finally there’s the issue of how maybe you don’t want the foam sitting so separate on top of the final coffee product while the remainder of warm milk is all that really mixes into the black coffee. Of course you can stir but that can easily be overdone and leave not enough foam to enjoy on top. My best solution to that goes like this: first add the foamed milk to my empty mug, then pour or filter the coffee over the top of that, moving around so that it passes through as much of the foam area as possible. This colors and flavors much of the foam without dragging it all down into the liquid.