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1 mo

If being a leftoid is woke then is being a rightoid wake?

https://www.youtube.com/embed/S_quhyd59I4 This 🆕 song proves my eternal wisdom.
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1 mo
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Is the newspaper industry dying, or will print still exist in 50–100 years?

Like my dad still reads the newspapers, but he is in his 70s. Will there even be newspapers in 50-100 years?
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Like my dad still reads the newspapers, but he is in his 70s. Will there even be newspapers in 50-100 years? Show More
Yes, the newspaper industry is dying.
No, there will always be newspapers.
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Add Opinion 1 6
1 mo

When dating and meeting potential dates for the first time, what precautions should young women take for their safety and to verify identify?

At college or at work, I know them well enough to feel safe to day. At church or in an organization, I ask others to determine whether I can feel safe dating. If I meet at a club or another public place, we will talk for...
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Has partisan hatred made us blind to real domestic terrorism risks?

The FBI just foiled an intricate White House drone and sniper plot targeting thousands of citizens. If political hatred has reached a point where people online are actively defending or downplaying a mass-casualty terror...
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Add Opinion 0 6

What does the Bible mean by not reaping your fields a second time?

The bible says not to go over your fields a second time during threshing but let others harvest what remains if they are poor or if nature takes it. And I believe this verse means, not to cling to your monetary value or...
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Of the five French mother sauces, which is your favorite and why?

I use Bechamel often and Espagnole based on demi glace instead of brown stock. Hollandaise and Red Sauce not very often. Veloute practically never and I would replace this French classic with Japanese Teriyaki sauce if I...
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I use Bechamel often and Espagnole based on demi glace instead of brown stock. Hollandaise and Red Sauce not very often. Veloute practically never and I would replace this French Show More
Bechamel. white roux (butter and wheat flour) and cream or milk
Espagnole, reduced brown beef stock thickened with brown roux (butter and roeasted wheat of rye flour)
Hollandaise, emulsion based on butter and thickened with egg yolk under stirring and slow increase of temperature
Red Sauce, reduced tomato base thickened with gold roux (lard of butter and golden roasted wheat flour)
Veloute, white stock (slow cooked bird meat with veggies) thickened with egg yolk and cream
I put ketchup on my eggs and industrial Ranch sauce on my steaks
I'm an energy being I don't need food
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