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Cake day: April 7th, 2025

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  • I’m an electrician who installs (mostly) commercial electrical systems, including fire alarm systems.

    In most cases, pulling a fire alarm pull station doesn’t set off the fire suppression sprinklers. The pull station just sets off the alarm and calls the Fire Department. Sprinklers aren’t automatically activated. The water in the sprinkler pipes is under constant pressure. Sprinkler heads are just nozzles with a little heat-activated stopper in them. When that stopper heats enough, it breaks and opens the nozzle, allowing water to flow (they can also be broken by fucking with them or hitting them with something). But there’s no mechanism that sets off other sprinkler heads when one goes off. Each head needs to be heat activated individually to go off. You see in movies and TV all the time someone pulling a pull station and that setting off sprinklers throughout the entire building, or someone lighting a fire in a small closet and that setting off sprinklers throughout the building. That simply isn’t how they work.

    (note: there are some fire suppression systems which do have remote activation, but those are not standard. They’re usually used somewhere like a data center or a lab where there’s extremely expensive stuff that you want to be sure doesn’t get damaged. And those systems usually use a fire suppression foam or powder, rather than water.)

    Also, the water in sprinkler pipes is NASTY. It’s been sitting in those pipes for years, sometimes decades. It gets black and sludgy pretty quickly. It stains/destroys anything it touches.







  • I cook dinner virtually every night, but probably my (and my family’s) favorite is Lemon Chicken Picatta.

    I cut chicken breasts into pieces about nugget sized, then season w/ salt & pepper. Toss them in flour to coat, then pan-fry them in vegetable oil. Basically, home-made chicken nuggets (my wife says they’re very similar to Chik-Fil-A nuggets).

    When the chicken is done, I use the same pan, which now has a bunch of fond from the meat. Sautee some minced garlic, then add a bunch of chicken broth and thinly sliced lemons. Sautee that for a bit while scraping everything off the bottom of the pan. Add lemon juice and capers. Cook a bit longer. Take off the heat and add butter and parsley. Then pour the sauce over the chicken.

    I usually serve it over pearl couscous with a side of air-fried broccoli.

    For mother’s day, I cooked a piece of fish in some of the sauce. I don’t particularly like fish, but my wife said it was delicious.




  • Nah. Since my mouth doesn’t register the spicy, I don’t get the flavor of the sauce drowned out by the overwhelming spiciness. So I feel like I get a better sense for the flavor of the sauce than most people do. And I can assure you, if they advertise themselves as being absurdly spicy, they taste like straight vinegar. And not good vinegar, just a bland white vinegar.


  • I’m not saying it isn’t. I’m saying a lot of the things in the post were only accessible to people with privilege.

    Being 20 in the US in 1969 and not getting drafted into Vietnam? Summer of 69 being more defined by Woodstock than the racial justice uprising that swept across black communities virtually every summer of the 60s (including 69)? Finding a woman who grew up in a super tiny town and her NOT being super racist against you? Getting a well-paying job with no qualifications? Not getting redlined out of being allowed to buy a decent house, let alone being allowed to buy 10 acres?

    None of that was accessible to people of color, poor people, or women, let alone openly lgbtq people.







  • It really depends on the dish and what you want out of the hot sauce.

    My general, everyday preference is Cholula or Crystal. Both those have a distinctly hispanic/tex-mex flavor profile. For east and southeast Asian cuisine, I prefer Sriracha. If I really want the hot sauce to be the focus of the dish, I tend to prefer Marie Sharp’s, especially the carrot or grapefruit varieties.


  • I have an interesting biological quirk where my mouth doesn’t register capsacin, the chemical that makes thing spicy/hot. It’s been a thing my entire life. I can and have just chomped down on habanero and ghost peppers with no immediate problems (I don’t tend to notice how spicy food is until it’s on the way out).

    Those super hot sauces you describe don’t even taste like pepper most of the time. More often than not, they just taste like vinegar. Sometimes you’ll get lucky and there’s a hint of liquid smoke, but most of the time it’s just vinegar and capsacin.


  • Only when I’m slow roasting something that take hours. I got a bluetooth meat thermometer as a gift a little while back and it’s really convenient. There’s an app that goes with it. I just set what type of meat it is and insert the thermometer and let it cook. The app tells me when the food is ready.

    But that’s only for large pieces of meat that take a long time. For anything on the stovetop or grill, or any smaller pieces of meat in the over/airfryer I just do it by feel. I’ve been cooking long enough that I can tell when a piece of meat is ready just by pushing on it to feel the firmness. And I have a pretty intuitive sense for how long something takes to cook.