Also worth noting that AI was used by the researchers. It’s not mentioned in the article, but I guess AI helped sort out which sounds might be a name.

⚠ Folks-- use lynx to view that article. It’s fully #enshitified in GUI browsers (autoplay, ½-screen blocking bullshit) but decent in text browsers.

Right but what if the cheapest food is idk, something like celery root? I think the idea w/the thesis of the article is that a skilled cook can adapt to whatever ingredients are cheapest at any moment.

I think I’m a decent cook but I also think I need to improve because when I’m in the produce area and have no idea how to use like 15—20% of the options there. E.g. celery root, cactus, and ½ dozen things I don’t even recognize.

Indeed, that’s a good point. I wonder how many people don’t know that. I used to think “nothing will survive 250°F in my pressure cooker” and was tempted to cook some questionable pork. But yeah, would have been dangerous because chemical toxins from bacteria output would “survive” (persist) in 250°F. So after some quick research, I tossed it.

Though I might be surprised if 24hrs is enough time for brine to not only accumulate bacteria in high numbers but also allow enough time for bacteria toxins to be produced. How fast does that happen? I would have thought a day is too short (I don’t think I ever let more than a day pass between boils).

Yeah, indeed I just realized from an article I linked that salt only works as a preservative by drying out food. So salt water is indeed useless.

I can’t imagine it’s particularly food safe to leave your starchy pasta water out for a few days and then reuse it.

I haven’t tested a few days of non-use. It’s usually if I happen to make pasta two days in a row, and (more rare) three days in a row (where it still boils daily).

Also aren’t you afraid something will come to live in 2 days in warm salty water

Wasn’t salt the most popular preservative in the days before refrigeration existed? The stuff boils with heavy salt (like ocean water), so starts off semi-sterile due to the boiling. Then I don’t imagine many things looking for a home in brine, which then boils again the next day. This water is saltier than foods that rely on salt for preservation.

I have a postfix server that Google rejects. I was told I need to setup DKIM. Then I was told it’s not just enough to have DKIM configured, but I will be forced to solve Google’s CAPTCHAs before my DKIM is accepted. In the end I opted not to ever send email to google or MS recipients.

Perhaps universities could go as far as setting up DKIM but then refuse to support Google’s special needs (such as CAPTCHA solving). If email from the uni to a google acct bounces, no problem because the sender is at least informed that google refused their RFC-compliant message. But what if Google accepts the msg for delivery then files it as spam? Should the university mail server give the sender a notification that a msg was delivered but likely to a spam folder, I wonder?

When the hard-working little swimmers encounter the thicker vaginal mucus, their path is slowed. So the sperm often join together at their heads, which gives them greater swimming speed (up to 50 percent faster) than if they were to carry on individually.

I wonder why that is. If a group of people were to join together and run, the speed of the group would be capped by the slowest runner. And aerodynamics would be worse.