I agree with the dislike button thing. I’m using wefwef so it’s basically an Apollo clone so I can see my cumulative stats so I guess to me they mean something. I guess everywhere has its own system so it’s a side effect of decentralized community.
Edit: removed a word
Doesn’t matter much to me as far as high score type fulfillment fluff but as someone who likes stats and something to reference information about where I’m at is interesting at least and appreciated for the sake of being knowing. I always love video games that had a full stat page on the options like gta
I like that system actually. Sometimes an unpopular opinion on Reddit would get downvoted and buried but it sparked an interesting discussion where the rest of the thread would be quality content. I like seeing some heavily downvoted comments sometimes and hiding that isn’t necessary. I feel like the user should have control over what way they get their feed and how upvotes and downvotes effect that.
This isn’t an all time favorite strain for me but I’ll never forget, in the late 90’s or maybe early 2000’s when it was just dirt weed, mids (outdoor brick weed), beasters (Canadian orange hair seedless) and headies (indoor/hydro etc) there was this fall time harvest weed that reeked like Christmas trees. Definitely outdoor but seedless and very potent pine smell and flavor. Gave you a completely different and unique high that I haven’t been able to find since. Shit was cheap, unique and only came around during the fall harvest but since bud has become more mainstream and more grey market that strain seems to have become extinct. I miss it dearly. For context I’m talking about north eastern USA and always hypothesized it was grown in the pine barrens of central New Jersey
One other tidbit that I remember is that this bud was technically considered mid grade because it was outdoor grown and a bit leggy but when you ground it up and had it in a pile, the shit would cascade down like a slow moving pile of sand because of how sappy it was if that makes any sense. It was sticky but dry and moved like that kids toy they make thats basically thick sand.
Edit: The description from this write up sounds spot on. The shit was ugly but dank af mids.
Coooking is about knowing the secret to success. It’s not the secret ingredient it’s the secret knowledge to do the task the best way. If the knife is sharp it should be done a certain way and if the circumstances are different then it should be done differently. But if you want to know how to do something the best way in a specific situation, the question shouldn’t be about the tool specifically but rather the technique for the situation considering the variables. I can tell you how to cut things with a dull knit but if the knife is sharp, my advice would be different
A true professional can do amazing things with the situation provided. A sharp knife would make things convenient but a real professional would be able to do something special even with dull knives. If op wants to do something special, then they need to forget the idea that the knife makes the difference and ask the questions about what they can do to show what they did to the food made that thing great. My greatest acknowledgment from cooking is when people notice that my effort is top tier. The inside didn’t have to be razor sharp to show that my cuts were intentional.
It’s all about the slice. One of the best lessons I ever learned in the culinary field is being able to cut with a dull knife
The best advice I can give without being present to demonstrate is to let the knife do the work and essentially just slide the edge of the blade across what you’re trying to cut while only allowing the weight of the blade itself to apply the downward force until the edge catches. You should never really apply much downward force to cut in general so that the knife can actually slice instead of essentially wedging what you’re cutting apart. The hardest part is getting the blade to catch at first so it might take some finesse to start a cut but other than that there isn’t much else to it. Obviously there is a point that a blade is essentially unusable if it is completely blunt but in most cases a dull knife can get the job done. One last trick, for tomatoes and other soft things with a tough skin, using the point of the knife to slightly puncture the skin first will give you a place for the dull edge to catch to start a slice.
This is one thing I’ve been trying to figure out, I keep hearing this a lot. What exactly is different with the upvotes and downvotes? Do they not bury comments and posts or something? Serious question just trying to be informed