à la con
there is a segment on German public TV if that’s any help https://www.zdf.de/dokumentation/zdfzeit/zdfzeit-tricks-der-lebensmittelindustrie-mit-sebastian-lege-104.html#xtor=CS5-95
(Starts at 13:15 min). from what i remember it shows the same pattern mentioned by other commenters. vegetable fats instead of milk, thickeners, stabilizers, artificial flavors.
the abstract of the PDF provided in the link has more commas. (not sure if any of the terms mean anything though. i know jackshit about any of this)
someone fucked up the commas
this is my impression. back when i still was in academia it would pop up from time to time but i never published there since i never cited any of their journals in the first place. (why would one publish there when all your peers are somewhere else). nowadays i sometimes get requests from them to my personal email for special issues which i just ignore. (it’s academic spam essentially).
have a look at retraction watch https://retractionwatch.com/?s=mdpi
Merci! ma va l’adorer ça
some might regard it as a predatory publisher
“Tütentüte” as we call it around here
thanks for the reply, but i think i got that. from the linked article:
For example, if you changed repo/packages/foo/CHANGELOG.json, when git was getting ready to do the push, it was generating a diff against repo/packages/bar/CHANGELOG.json! This meant we were in many occasions just pushing the entire file again and again, which could be 10s of MBs per file in some cases, and you can imagine in a repo our size, how that would be a problem.
but wouldn’t these erroneous diffs not show up in git diff? it seems that they were pushing (maybe automatically?)without inspecting the diffs first
maybe I’m missing something but wouldn’t this show up in a diff before pushing?
dentist from Göttingen
es ist wirklich krass viel. die meisten Sorten mag ich allerdings überhaupt nicht. aber atlantik ale ist Oberklasse. ich war mal da mal und da hatten sie das Siegerbier von irgendeinem Hobbybrauerwettbewerb für kurze Zeit mal auf ihren großen Maschinen gebraut. fand ich recht sympatisch (und ziemlich lecker).
störtebeker atlantik ale alkoholfrei! alles andere ist doch arg süß
thank you for your work. although i don’t post here i really appreciate the community and the work that involves. thanks a lot
Ich hatte den Link gesehen, aber dann bei MSN nur den Teaser gesehen und den Hinweis “Artikel aufklappen” übersehen. egal, danke dir!
archive link wg paywall https://archive.ph/DEZaR
awesome. i didn’t know. found some English version on YouTube https://duckduckgo.com/?q=the+way+things+work+peter+lustig&t=fpas&iar=videos&iax=videos&ia=videos (nothing in German unfortunately)
there is a whole series of books by David Macaulay “the way things work” which use woolly mammoths to explain concepts. loved it as a child
https://en.m.wikipedia.org/wiki/The_Way_Things_Work
example illustration: https://prh.imgix.net/look-inside/dk/9780241526446_3_Screenshot.PNG
simple vinaigrette. Olive oil, French mustard, vinegar, salt, pepper (garlic, shallots). depending on the salad it’s wine vinegar (red or white) or apple cider vinegar, Dijon or à l’ancienne mustard. if i feel fancy I’ll add some herbs (tarragon is great) or some egg yolk for extra creaminess.
likely not. alcohol is produced by yeasts who convert sugars to alcohol. pickle brine has likely too little fermentable sugars and a too low pH. so unless you dilute the brine heavily and then add more sugars (and most likely extra nutrients) nothing is going to happen.
But: you could make a sort of vegetable wine https://homestead-and-survival.com/16-best-fruit-herb-and-vegetable-wine-recipes/ and a) don’t wash your hands or leave it uncovered during fermentation (you will get acetic acid producing bacteria) or b) at some point during fermentation just add enough pickle brine to stop the fermentation.
but why on earth would you want to do this?
if it’s the vinegar you are after just make a shrub https://en.m.wikipedia.org/wiki/Shrub_(drink) and add some spirits of you choice