The problem is mother nature tears down giant trees that provide shade (and look nice), and then the city replaces them with crape myrtle, purple-leaf plum, Bradford pear, and a whole bunch of other non-natives that dont grow tall enough to ever provide shade, and dont have any other benefit.

To me, at least, jersey barriers seem like a temporary thing, something that belongs in a construction zone, but not the finished product. If I’m being nit picky, I want the separation to be low enough that a pedestrian can step over it, too.

Best case scenario is obviously grade separation and distance between cars and bikes, but in a confined space, I dont think these barriers are horrible. Maybe the best move would be full-height barriers at the ends, and these low ones in the middle?

I’ve never bought a jar of pasta sauce or pizza sauce, and it somehow perplexes people. It’s like 3 times the price of making it at home, and all I need to do to make it at home is open a can of crushed tomatoes and usually stir in some spices that dont even need to be measured. If I want to get really fancy, I might simmer some garlic and tomato paste in olive oil first, but still, it’s all just one saucepan with no measured ingredients, and it’s done before your pasta is done cooking, anyway.

If you have something that works for you, ignore me, but personally, I don’t like cans of diced tomatoes. Diced tomato typically has calcium chloride added. Without getting into the nerdy detail, the calcium prevents the tomato from breaking down. You dont want to open a can of diced tomato and find that it’s all turned into sauce.

When you do want sauce, you do want the tomato to break down, so any tomato product with added calcium hinders that. I like to buy cans of crushed tomatoes because that’s basically the same thing as diced but without the added calcium.

If you have something that works for you, ignore me, but personally, I don’t like cans of diced tomatoes. Diced tomato typically has calcium chloride added. Without getting into the nerdy detail, the calcium prevents the tomato from breaking down. You dont want to open a can of diced tomato and find that it’s all turned into sauce.

When you do want sauce, you do want the tomato to break down, so any tomato product with added calcium hinders that. I like to buy cans of crushed tomatoes because that’s basically the same thing as diced but without the added calcium.

Why the beeswax/paraffin split? Cost, performance, or just what you had laying around?

Same, honestly. I bet the authors (it’s literally just 2 people) have a hell of a nice spreadsheet that I’d like to get my hands on.

That’s a little out of scope: the catalog is all stuff you’d wear for the most part. There is a section for companies that make costumes, though, ranging from stuff you’d wear to a ren fair to serious re-enactor clothing.

There’s also a decent amount of leatherworkers who do sheaths.

I wish I had an equivalent resource for tools, because there’s still a good amount of small businesses making tools.

My mocktail approach is essentially all daiquiri format: 2 parts something with body or heat to 1 part acid to ~1\2 part sweetener.

The majority is often tea, or something with tannins. Ginger is really good since it has a “burn” like alcohol. Milk punches also work well for body.

I like acidifying various juices with citric and malic acid. Personally, I like to target lime acidity over lemon because I think malic acid has the sensation of more body.

Recently, I did 2 parts gunpowder tea to 1 part acid adjusted orange juice to .75 parts agave syrup.

I’ve never used any purpose made liquor alternatives.

I make stuff like pizza often enough where I want the cheese to be able to melt better. The starch/cellulose probably also effects how it melts into a sauce.

I actually dont ever buy pre-shredded cheese, mainly because it’s usually not good cheese to begin with.

Doesn’t matter, they both have the butyric acid smell since it’s an essential component of the style.

Parmigiano Reggiano has basically never spoiled for me. Since it’s aged, there’s not a lot of water for spoilage. The only cheese that I ever have spoil are really fresh cheeses.

if you want to sell pre shredded cheese, you have to use something

I wonder about this. If you just grate a bunch of cheese and stick it in bag, obviously, it will stick together a bit, but I wouldnt mind it if all I had to do is rub it between my hands to make it fall apart.

I dont need each shred to be completely loose. I would be willing to pay that little extra for grated cheese that isnt treated with the anti-caking agents. I want my pizza cheese to be a choking hazard.

Butyric acid (the baby vomit smell) is a quintessential component of parmeggiano reggiano.

I have slept in one of those children’s tents before. I was going backpacking, and a friend offered me his “backpacking tent” that was much lighter than mine.

It turns out it was lighter because it was a children’s tent that was about 80% the length of my body, so I had to sleep with my knees up. We got snowed on, and luckily it held up.

Openstreetmap has cycling infrastructure. I bet there is info on quality of bike lanes. I think what most people end up doing is checking maps that show popularity like strava because if lots of people are cycling on a route, it’s probably not too sketchy. That does skew too much towards fitness cycling, though.

In the US, there is a forest that is still actively managed for harvesting oak to repair the USS Constitution. That’s a ship launched in 1797 that is still in service (it’s the oldest floating warship in the world).

https://en.wikipedia.org/wiki/Naval_Surface_Warfare_Center_Crane_Division

You can see the separate poles

Plastic. Also, just less easy to drink out of the wide mouth (which obviously has its benefits, and they make the insert to make it easier to drink from, anyway).

Right amount of light, combined with watering by dunking the pot in water long enough to actually saturate the soil (like an hour for me). Especially when you see a bud start to emerge, you need to dunk it. Otherwise the leaf will start to emerge, but stop growing, and you end up with tiny leaves.

Terra cotta spikes also help.