NIN is 29yo angst with heroin addict angst thrown in for good measure.

One thing I always liked about the various flavors of BASIC was that nobody ever pushed that shit as a religion.

So you’re saying hotdog pizzas aren’t really pizza?

Peche (peach-flavored lambic) and framboise (raspberry-flavored) are awesome, too. As expensive as wine but at least it has the same alcohol content as wine.

Romans were food snobs too, though. One common insult was “chickpea-eater” because roasted chickpeas were poor people food. Thing is, roasted chickpeas are fucking delicious - I really wish fresh chickpeas in the pod were easier to find (in the US).

I’ll stick to my mammoth steaks, thanks very much.

Not since the 17th century.

1847 called, they want their dick pic back.

Dude/Dudette, it was just a gag comment. Not only am I not really dismissing a massive body of work just because it uses quantization, as someone who’s spent more than half his life writing software synthesis applications, I’ve literally made a career out of quantization.

That being said, music that is not quantized definitely has a more natural feel to it, although putting that “feel” into sequencing software is surprisingly difficult.

Quarter-notes lol

I mean this is true but not about the '70s as the original post states. Even by the '60s they had sophisticated stereo audio mixers - they just cost hundreds of thousands of dollars instead of running on people’s phones like today.

You mean quantized, snapped-to-the-grid instrumental music? Sigh.

We can get decent bread at bakeries in the US (sometimes), but it’s not like having a process that is fine-tuned to your personal tastes, and even at these places what you buy can be a couple of days old. There’s nothing like fresh bread that has just barely cooled off enough to eat.

We have LiDL here, too, and although their bread is just heated-up frozen dough it’s still pretty good. Better than anything prepackaged, that’s for sure.

My schedule is levain in the afternoon, stretch-and-fold after dinner, bulk ferment to around midnight, proofing in the banettons until around 4 AM, then into the fridge for most of the next day and I bake after dinner. It’s that 4 AM alarm that I’m managing to completely ignore lately. An extra hour or two of fermenting isn’t fatal, but it does reduce the height of the finished loaf a bit.

No, it’s not difficult or really time-consuming at all, but it does tie me to the house for a couple of nights in a row whenever I make it, and I have shit to do. I’ve also started sleeping through my alarms so I’ve developed a tendency to over-ferment a little bit.

I recommend not getting into baking your own sourdough. I started during COVID because we couldn’t get bread or even yeast at the store, just 50-pound bags of bread flour online. Now I’m stuck doing the whole process every fucking week because the bread is just so much better than anything you can get at the store.

jewish community fleeing inquisition

I sure wan’t expecting this.

It would have been even more if the Pope could draw a straight line …

There’s a name for that: DEVELOPMESTUCTION

I learned it while at the same time learning (or really enhancing my previous knowledge of) javascript, thanks to an insane mostly-Finnish app development platform known as Qt Creator, which for no rational reason uses C++ for the under-hood-stuff and javascript for the UI front end. Just an absolutely horrible mismatch of mental states. For bonus points, the company that I worked for that used this monstrosity for its suite of apps got purchased by a huge west coast company and the apps were shut down and everybody was fired, after two years of my working on this shit.