That's okay, that isn't the video I was looking for anyway. Bottom line is this: Trump has been spouting rhetoric for weeks that the election is rigged, and if he loses, it will be because the election was stolen.
If the election is called against him, and he doesn't do what election losers do (concede), there may be blood.
I think she's very reliable. She is cunning and self-serving. She lies like a politician, but she has solid experience and a strong desire to be a president that will be treated well by history.
@Jolenealaska "She lies like a politician...". That says a lot about how low we set the bar for our leaders. Most people expect and accept that they will be liars and criminals. To me, that is just plain wrong.
Ugh, all these Scoville questions we get. Why are people so proud about "I can eat hotter than you can"?, to the point that they want to put a number on it?
It's a weird thing to brag about.
Some can eat hotter because they literally have less sensors for capsaicine on their tongues.
Then they are bragging about "My nervous system has less cells of a certain type than yours, reducing the acuity of my taste perception".
Others can eat hotter because they ate hot so frequently that they created a habituation effect, where they don't experience the pain any more.
Then it is like bragging "I lived for so many years keeping pigs in my bedroom, I can't perceive the stench of pigs anymore" - true, but not necessarily a worthy achievement
I only know cider as the alcoholic kind (fermented apple juice). It's a loanword though.
@Sobachatina I wish. Although, you might not know about the job I started in July.
It is nominally still at the same research institute, but research institutes tend to consist of autonomous departments. So it is something entirely different now. Other people, other contract type, other things to do...
@Sobachatina I do like it. As opposed to my last project, my new one is sized appropriately, with many work packages working towards the same goal. And the people I report to are able to see the big picture in ways in which my previous "boss" was completely shortsighted.
The only problem is that I'm paid for 50% FTE but can't manage to meet my deadlines in that time, which has consequences for my dissertation, which is still going forward at a glacial pace :(
I thought this way of calculating worktime was universal, seeing that it's an English abbreviation used in Germany. But maybe it is specific to Europe, or to scientific projects.
My costume is simpler this year. Not trying to impress.
I was recruited to join a group of friends that get hired by the local zoo to dress up like pirates and entertain young children at the zoo's halloween night.
So this year I have to make a pirate costume as I don't have one.
But I'm doing my best to make it more historically accurate and less cliche.
We'll see.
I don't have time to make more than one costume this year.
My 5 year old has a fuzzy raccoon costume. We were afraid he was getting to old for fuzzy animal costumes but as soon as he saw it he put it on, giggled, and took a nap curled up in it.
My 14 year old daughter is taking him trick or treating this year so she is dressing as a huntress of Artemis. She thought it would go well with the raccoon.
Anyway I can get guajillo, ancho, and probably pasilla fairly easily at stores here, and morita chipotles but harder to find mulato, and meco chipotles (they're extra smoky).
> The Chile Pepper Institute is the only international, non-profit organization devoted to education and research related to Capsicum, or chile peppers.
@rumtscho or anyone. I popped in to ask a policy-related question. It's not urgent at all. I'll be in and out for the next few hours, so if anyone's in the mood, just ping me back. If not, I'll catch you another time!
I have first post and late answer privileges here, but am kind of confused how to use them. It's not black and while like at GL. Some stuff is obvious, but other stuff isn't. It kind of boils down to "what makes a good question/answer on this specific site?"
I wouldn't rely too much on other people's voting. If you think that a post is useful, you can upvote; if you think it issues serious enough to warrant a caution you can downvote or comment.
I don't think you need to worry about close votes too too much, since you can't cast them?
If you do want to try to preemptively improve questions before they're closed... looking at the recent closed questions is probably the best way to get a sense of gray areas: cooking.stackexchange.com/search?tab=newest&q=closed%3ayes
In general, how is a new answer to an old post handled when it kind of looks low quality but is no different from some of the ancient things.
What I mean is,
should I ask a link-only answer to expand, like we do at GL, even though there may be a bunch of the same link-only answers that have been there already.
@Jefromi especially with regard to your recent call for voting / closing, right? Not that the comunity would be too eager. @Sue's right, the discipline seems better or ar least more vote-happy at Gardening.
I think there's kind of an understanding that not everyone has time to do everything for everyone, so, do what you think is helpful, where you think it'll have impact, when you have time, etc.
@Sue, my approach depends on time and mood (and a bit on whether it's a registered user or not). If I have time and am feeling generous or benevolent, I leave a welcome message with instructions / questions / explanations. Other times, it's a quick flag or vote.
So, the core things like broad/opinion-based are the same as you're used to, though I'm sure people have different notions of how to draw lines. I'm not sure how to get a sense of that besides looking at past questions.
Beyond that, the custom close reasons are: nutrition/medical advice, recipe recommendations (whether recipe for X or what should I make for dinner), and what can I do with X.
Like... nutrition, sometimes we can steer someone from "healthy substitute X" to "low-fat X" if they're willing to explain what they actually want.
Recipe recommendations, sometimes they're actually starting from a failed recipe and we can tell them what to fix or look for in a new recipe rather than just recommending recipes in general.
When do we point people to the canonical "food safety" question? It seems that each person deserves their own answer, but I know that's frustrating for some long-time users.
backing up to the issue of what to do while reviewing... I think it's higher impact to help people clarify questions than to worry about closure. We get more on-topic questions with potential for clarification than we do close-worthy ones.
@Sue it sort of depends on how you interpret the question.
I think we might as well always point them at it just in case.
Some people tend to read questions as "I know this is unsafe, but am I going to get sick" in which case it's not really a duplicate, it's just an unanswerable health question.
Some people tend to read questions as "is this unsafe?" in which case it is a duplicate.
food safety - point them to it if there's a chance it'll help; beyond that there's probably not much to do, they're probably either asking a duplicate or the unanswerable health question, so it's going to get closed. You can help them understand that, sure, but the question is almost never salvageable.
reviewing - yes, just help where you think it's possible, whether it's asking for details, editing to clarify if you can already understand, suggesting splitting up a question...
Hopefully these are the kinds of things you'd already have done on questions on the front page. The review queues are just about helping you more quickly find the questions where you might want to do something.
@Jefromi Okay - that will help me with that part. Also, if we see someone answering a question with their own question (like a "forum), we should explain it and show them how to ask a new question, yes?
