#Soylent | Logs for 2017-06-23
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[01:06:20] <Bender> [SoylentNews] - America Is Now a ‘Second Tier’ Country - http://sylnt.us - you-mean-the-whole-continent?!?!
[01:22:59] <TheMightyBuzzard> #submit https://www.rt.com
[01:23:00] <MrPlow> Submitting. There is a mandatory delay, please be patient.
[01:23:25] <MrPlow> Submission successful. https://soylentnews.org
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[01:42:47] -!- mode/#Soylent [+v n1] by Aphrodite
[01:42:49] <exec> welcome n1: Montevideo, Montevideo Department, Uruguay, 20°C/68°F, 10:42 pm GMT-3, Thursday, 22 June 2017
[02:27:16] <Bytram> !uid
[02:27:16] <Bender> The current maximum UID is 6627, owned by cheapdate61
[02:32:32] -!- xuser [xuser!~xachet@sv-85-380-379-718.midwest.us.northamericancoax.com] has joined #Soylent
[02:33:25] <poutine> !uid poutine
[02:33:25] <Bender> The current maximum UID is 6627, owned by cheapdate61
[02:33:50] <poutine> How am I supposed to brag about my uid if the bot sucks so much
[02:55:42] <Bender> [SoylentNews] - Canadian Elite Special Forces Sniper Makes Record-Breaking Kill Shot in Iraq - http://sylnt.us - shooting-range
[04:26:51] <Bender> [SoylentNews] - Biofilms—the Eradication Has Begun - http://sylnt.us - next-evolutionary-step:-biosuits-for-fungi
[05:55:59] <Bender> [SoylentNews] - South Korean Web Host Running Obsolete Software Gets Pwned - http://sylnt.us - dummies
[07:02:20] -!- crutchy [crutchy!~crutchy@119.17.wmi.rzn] has joined #Soylent
[07:02:22] <exec> welcome crutchy: Melbourne VIC, 12°C/54°F, 5:02 pm AEST, Friday, 23 June 2017
[07:04:20] <crutchy> coffee++
[07:04:20] <Bender> karma - coffee: 3503
[07:25:32] <Bender> [SoylentNews] - Rare US Total Solar Eclipse Excites Americans Coast-to-coast - http://sylnt.us - it's-in-two-months,-relax
[08:50:38] <FatPhil> coffee++
[08:50:38] <Bender> karma - coffee: 3504
[08:55:14] <Bender> [SoylentNews] - Psychopaths Drink Their Coffee Black, Study Finds - http://sylnt.us - just-like-my-metal
[09:30:01] <FatPhil> ~weather
[09:30:03] <exec> 10Tallinn, Harju County, Estonia - currently 55°F / 13°C, partly cloudy, wind NW at 11 mph, humidity 57% - Friday partly cloudy (47°F:58°F / 8°C:14°C), Saturday mostly cloudy (54°F:63°F / 12°C:17°C), Sunday partly cloudy (52°F:62°F / 11°C:17°C), Monday rain (52°F:60°F / 11°C:16°C)
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[10:26:23] <Bender> [SoylentNews] - Imagination Technologies Group Up for Sale - http://sylnt.us - remember-imagination
[11:01:18] <TheMightyBuzzard> #weather
[11:01:18] <MrPlow> Today: Thunderstorms likely. Rainfall will be locally heavy at times. High 83F. Winds SSW at 15 to 25 mph. Chance of rain 100%. Rainfall near an inch. Localized flooding is possible. Tomorrow: Partly cloudy skies. High 84F. Winds N at 5 to 10 mph.
[11:01:25] <TheMightyBuzzard> blerg
[11:23:08] <FatPhil> ~gday TheMightyBuzzard
[11:23:11] * exec flatulantly ejaculates an A cup of rocks at TheMightyBuzzard
[11:23:19] <TheMightyBuzzard> ~gday FatPhil
[11:23:20] * exec sneakily separates a tower of cheese from FatPhil
[11:24:13] <TheMightyBuzzard> think ima start another batch o booze here in a couple weeks after i get back from vacation
[11:28:15] <FatPhil> You'll have my tower of cheese when you pry it from my cold, dead, stinky hands!
[11:29:45] <takyon> what are you making tmb
[11:30:15] <FatPhil> Got an amazing whisky-flavoured cheddar currently. (Hmm, might be whiskey, as it might be an Irish cheddar. Our slice had no label on the wax, so don't know exactly what it is)
[11:30:28] <TheMightyBuzzard> just cider i think. do have the mixings for some sort of grape wine too though.
[11:30:53] <takyon> I finished up my blackberry mead and I want to do a hopped mead next
[11:31:05] <TheMightyBuzzard> hopped mead?!
[11:31:16] <takyon> yeah
[11:31:32] <TheMightyBuzzard> that's crazy talk. let me know how it turns out.
[11:31:48] <takyon> it could be weird if I have no way to carbonate it
[11:32:00] <takyon> I'm also making kimchi in almost 2 gallon batches
[11:32:36] <TheMightyBuzzard> i can't back ya on that. i prefer my cabbage unfermented.
[11:33:16] <takyon> get some kimchi fried rice sometime and then tell me that
[11:34:58] <FatPhil> Proper stinky kimchi is wonderful. We haven't made any for a couple of years now, but used to make it all the time.
[11:35:25] * TheMightyBuzzard shakes his head
[11:35:27] <FatPhil> if you're doing 2 gallon batches, how/where do you store it?
[11:35:54] <takyon> I just use a 2 gallon HDPE bucket with a lid on top and cheesecloth on top of that to block the gaps
[11:36:03] <takyon> might switch to using an airlock but I would need a lid
[11:36:14] <takyon> then when it's done, I stick it in half gallon mason jars in the fridge
[11:36:25] <FatPhil> but for temperature regulation, do you have a separate fridge?
[11:36:33] <takyon> no
[11:37:08] <FatPhil> Now I have 2 flats, I can use the office for kimchi prep, and home for beer storage
[11:37:15] <FatPhil> But I wouldn't want the two in the same fridge!
[11:37:21] <takyon> why?
[11:37:27] <TheMightyBuzzard> i do. one for groceries and one for leftovers and frozen fish storage.
[11:37:49] <FatPhil> because I want my beer free of the smells of lactobacillus fermentation thank you
[11:38:09] <takyon> I don't get it
[11:38:19] <takyon> there are many contaminants where I do my work
[11:38:21] <TheMightyBuzzard> ?! do you not keep your beer in sealed containers?
[11:38:23] <TheMightyBuzzard> smoke break
[11:38:24] <TheMightyBuzzard> nicotine++
[11:38:24] <Bender> karma - nicotine: 424
[11:39:06] <takyon> sanitize everything nicely and I don't think you will have a lacto problem in the beer
[11:39:18] <FatPhil> of course, beer's in bottles, but the stink of a good kimchi will even make the labels smell
[11:39:29] <FatPhil> I don't want that as I take a bottle out of the frige.
[11:39:59] <takyon> the kimchi is in a glass mason jar in the fridge that I keep shut
[11:40:17] <takyon> it doesn't really smell. I rinse the outside of it whenever I am done loading it from the bucket
[11:40:38] <takyon> it doesn't explode or anything because it's in the fridge
[11:40:39] <FatPhil> Ahj, the mason jar might make a difference - we always do it in cheap loose-sealing plastic pots
[11:41:11] <takyon> yeah this is a standard wide mouth half gallon mason jar we're talking about. seals pretty effectively
[11:41:41] <takyon> https://www.amazon.com
[11:41:43] <upstart> ^ 03Amazon.com: Ball Wide Mouth Half Gallon 64 Oz Jars with Lids and Bands, Set of 6: Canning Jars: Kitchen & Dining
[11:41:57] <FatPhil> we do get other delicatessen things in properly sealing plastic pots, perhaps we should favour those for kimchi storage.
[11:42:02] <takyon> costs about $10-12 for 6 at your local hardware shop
[11:42:22] <takyon> I've also used these half gallon mason jars to store mead, but now I'm sticking it in bottles
[11:43:31] <FatPhil> mead deserves bottles.
[11:43:34] <takyon> if you make kimchi with 2 large cabbages in a 2 gallon bucket like I did, it should fill 3 half gallon jars, a quart jar, with some left over
[11:45:03] <FatPhil> Our preferred vegetable for leafy kimchi is Chinese Leaf, and we used to do about 2/3rds of a medium sized one for kimchi. Frilly third went in fresh salad, we don't like the thin stuff so much in the kimchi
[11:45:41] <takyon> I just use green cabbage (the european kind), with carrots and green onions
[11:45:54] <takyon> and the sauce ingredients, which includes ginger/garlic/onion
[11:45:57] <FatPhil> I guess we were making 800g-1kg batches.
[11:48:25] <FatPhil> we used to get 1kg bags of paprika from korea, and then just used garlic and a bit of ginger for spicing.
[11:48:53] <FatPhil> 1kg of paprika lasted us nearly 3 years!
[11:49:18] <takyon> this is basically the recipe and proportions I use: https://minimalistbaker.com
[11:49:19] <upstart> ^ 03Easy Vegan Kimchi | Minimalist Baker Recipes
[11:49:38] <takyon> I use 1 whole cup of crushed red chili flakes with 2 cabbages
[11:49:56] <FatPhil> Ah, we also used to put salted fishy stuff in the sauce, when we had it.
[11:50:22] <FatPhil> No idea what it was, there wasn't a single word of English on the label!
[11:50:54] <takyon> yikes
[11:51:26] <takyon> I might start expanding the vegetables I add. probably starting with radishes
[11:51:36] <cmn32480> ~gday #soylent
[11:51:38] * exec overratedly merges a barrage of hot gas with #soylent
[11:51:41] <takyon> hey cmn
[11:51:52] <cmn32480> hows it going takyon?
[11:52:01] <cmn32480> morning FatPhil
[11:52:16] <takyon> good. I read a couple of nice articles that I subbed. and I get to eat gallons of kimchi
[11:52:18] <FatPhil> one of our clients was taiwanese, and sometimes we did small jobs in return for payments in exotic food parcels! (Don't tell the taxman!)
[11:52:40] <FatPhil> ~gday cmn32480
[11:52:42] * exec half-heartedly gives birth to a buzzfeed list of chump change for cmn32480
[11:53:06] * cmn32480 has never had kimchi
[11:53:57] <FatPhil> takyon: experiment with a chinese leaf next time you do a batch - it has a very different texture from hard cabbages.
[11:54:51] <FatPhil> For crunchier kimchi, rather than a harder cabbage, I'd just use one of the radishes...
[11:55:06] <FatPhil> Daikon
[11:55:59] <FatPhil> Man, that goes super fucking stinky. My g/f (who kinda got me into kimchi in the first place) was frightened of it every time I made it.
[11:56:34] <FatPhil> Bloody excellent once you're past the mist of horror.
[11:59:10] <takyon> what's the difference between daikon and regular radishes
[12:00:04] <cmn32480> !grab FatPhil
[12:00:04] <Bender> Added quote 839
[12:01:44] <takyon> http://www.seriouseats.com
[12:01:45] <upstart> ^ 03Stinky Daikon | Serious Eats
[12:03:29] <takyon> http://www.reuters.com
[12:03:29] <upstart> ^ 03China's authorities tighten noose around online video content| Reuters
[12:03:34] <takyon> yikes, Reuters!
[12:04:25] <boru> Yikes, you never see those sorts of headlines when Western countries do it.
[12:05:25] <FatPhil> takyon: daikon's more consistent in its taste, and is a convenient size.
[12:06:10] <FatPhil> I've had the small reddish salad radishes that have been bitingly hot like horseradish (in the UK), and others that have been almost tasteless and watery (in the middle east)
[12:06:28] <takyon> I'll probably use that first kind. that is what is common in america
[12:06:38] <takyon> small, red, comparatively cheap
[12:07:40] <Bender> [SoylentNews] - The World's First 3-D Printed Reinforced Concrete Bridge Starts to Take Shape - http://sylnt.us - concrete-plans
[12:24:20] <paulej72> still not dead
[12:29:16] <chromas> Ya know, there's also the world's first 3-D Printed Clitoris…
[12:29:38] <chromas> from last year or so though
[12:29:42] <boru> What a time to be alive.
[13:35:48] <Bender> [SoylentNews] - Origami Anything - http://sylnt.us - I-fold
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[13:44:46] -!- mode/#Soylent [+v n1] by Aphrodite
[13:44:48] <exec> welcome n1: Montevideo, Montevideo Department, Uruguay, 20°C/68°F, 10:44 am GMT-3, Friday, 23 June 2017
[13:47:10] <FatPhil> ~gday n1
[13:47:12] * exec insatiably tosses a dogbox of prison food to n1
[13:53:25] <FatPhil> Ah, it's nice to discover a new band that I've never even heard of before, and which is right up my street. Now playing Asia - /Asia/ (1979)
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[15:16:32] <Bender> [SoylentNews] - Google Bisects VR - http://sylnt.us - ontology-rules
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[16:46:13] <Bender> [SoylentNews] - Is Human Hibernation Possible? Going to Sleep for Long Duration Spaceflight - http://sylnt.us - nighty-night
[18:27:30] <Bender> [SoylentNews] - Forfeit Your Bitcoin? Congressional Bill Draws Fire Over Border Check Rules - http://sylnt.us - bitcoins-are-like-cash
[18:50:28] <n1> https://www.youtube.com
[18:50:30] <upstart> ^ 03Bad Religion - The Empire Strikes First - 13 - Boot Stamping on a Human Face Forever - YouTube
[18:51:35] <paulej72> http://www.spacex.com spacex will launch second perviously flown booster in about 15 minutes
[18:51:35] <upstart> ^ 03BulgariaSat-1 Mission | SpaceX
[19:05:43] <paulej72> t-4:20
[19:09:13] <cmn32480> 1 minute
[19:10:26] <n1> https://www.youtube.com
[19:10:28] <upstart> ^ 03Amp Live 3 Flight In G Minor feat Dirty Cello - YouTube
[19:10:42] <paulej72> liftoff
[19:12:54] <paulej72> meco
[19:13:11] <paulej72> stage sep
[19:13:24] <paulej72> stage 2 burn
[19:13:45] <cmn32480> it's a thing of beauty
[19:13:58] <paulej72> farring sep
[19:17:09] <paulej72> stage one entry burn complete
[19:19:29] <paulej72> stuck the landing
[19:20:44] <cmn32480> WOOT!
[19:55:38] <Bender> [SoylentNews] - Google Glass is Apparently Still Around — and Just Got its First Update in Nearly Three Years - http://sylnt.us - myopic-view
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[21:36:55] <Bender> [SoylentNews] - Robocaller Faces Largest Ever FCC Fine - http://sylnt.us - about-time
[23:07:30] <Bender> [SoylentNews] - Millennial Men Are Bolstering the Plastic Surgery Industry - http://sylnt.us - no-more-manssieres
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