deo

Leggo my prego?

Wouldn't that only be correct about 25% of the time?

Are you using a different type of screen protector than you were used to on your old phone? Tempered glass screen protectors in particular can reduce touch sensitivity since they tend to be thicker.

Commenting here so i can check replies, as i also need recommendations.

I think Gollum still looks pretty damn good,and those movies are just as old (give or take a year? two? who remembers...)

Huh, I guess I'd never really looked into the chemistry behind the distinction (which is strange because i am a chemist that loves food), but Maillard reactions involve the proteins, while caramelization involves the sugars. Though both are examples of nonenzymatic browning.

The good news is that the wiki page for caramelization says that either acidic or basic conditions speed up the caramelization processes, so i think we're good to go in either front!

Heating a solution of aqueous bicarbonate will release carbon dioxide, too. But since we have delicious onions and stuff in there too, let's walk through my thought process: Baking powder is baking soda + weak acid + cornstarch (to prevent premature reaction). Since the speed-up for the Maillard reaction works by deprotonating amino groups to make them more nucleophilic, the acid-base reaction that releases CO~2~ when using baking powder will still occur with just baking soda + food (ie: the protiens in the food are acting as the acid). You're probably right that using baking powder would produce more CO~2~, or at least produce it faster, but reducing carcinogenic side products for Maillard reactions via CO~2~ is a low-priority concern for me anyway. Just a fun curiousity that occured to me when reading the wiki page!

Sorry if my carbon dioxide subscripts don't work. I don't think my client supports all the fancy markdown, but i tried my best.

Oh shit. That is so cool! I knew lye was used in making pretzels, but i didn't know it was to get the Maillard browning to happen faster. The wiki page says that one way to reduce the formation of acrylamide, a carcinogen, is by adding carbon dioxide, which ~~is actually released when baking soda is dissolved in water~~ will be released during cooking (edit: see reply chain below for discussion on this point)... IDK for sure if it's enough to really help, but I'm gonna just roll with it and say it is because delicious food is delicious.

That assumes Trump is a good enough judge of character to be able to tell actual loyalists from sycophants, which I strongly doubt he can.

Omg. You just made me realize MY backpack is a quarter of a century old. Just out of curiosity, is it a jansport? I wonder if they still "make 'em like they used to" or if they've fallen prey to enshittification like everything else...

Yes, i do think the biggest problem is shoving so many different tricks at them at once that it leads to confusion. There was also a bit of frustration from some of my tutees from having to solve the same problems multiple times. Some found it boring and tedious, and some found it confusing and made them less confident in their skills since not all methods they were taught "clicked".

When I was tutoring, i had a few elementary-school aged kids. They'd have homework where they had to do the problems three or so different ways, using each of the methods that they were taught (one of which was always the way I was taught when I was their age). I actually feel like I learned a lot from them, as there were some interesting tricks that I didn't know before helping with the homework. I think that's a really good way to approach it, because a kid may struggle with some of the methods but generally was able to "get it" with one of them, and which method was "the best" was entirely dependent on the kid. For me, being able to see which methods clicked and which ones didn't helped me be more effective as a tutor, too, since it showed me a bit more about how their individual little brains were working.

But I agree, if you're not also at least trying to explain why the different methods get you the same answer, it can lead to problems down the line. Some of them saw the "why" for themselves after enough time working at it, and some needed a bit more external guidance (which, considering they were coming to me for tuturoing, I guess they weren't getting at school). My argument would be that no one really taught me "why" when I was in school learning The One Way to do math either. I still had to figure out little tricks that worked for me on my own, since my brain is kinda weird. It may not have taken me so long to believe that i'm actually pretty damn good at math if I'd done those kids' homework when I was their age, as i would have had more tools in the toolbox to draw from.