Good tip, thanks!

Yeah, I really got to start looking at photos before I post them. The picture does make it look a bit … poop adjacent.

Thank you.

So sorry, I didn’t see if the article worked. I’m an idiot.

If you liked that, you’re going to love this. It’s almost exactly the price tag to switch - completely - to renewables.

https://e360.yale.edu/digest/the-global-price-tag-for-100-percent-renewable-energy-73-trillion

I know, I know, many studies, many different amounts, but come on! Let’s try!

Haven’t read that, sounds like an interesting take. Thanks for that. I love anything about how ‘order’ was established, since it seems like a given today, but it definitely isn’t.

I wrote a great reply that was brilliant and generous and had all the clever bits, and then Lemmy deleted it.
You’re right, clan-based practices have had and continue to have struggles both with modernisation and basic human rights. They are not idealised Rousseauean societies. But the author is basically saying that this shift in marriage practices is the sole contributor to Western science. It’s a stretch to be sure, and it doesn’t even have the evidence right.
Here’s a critique with quotes from people way smarter than me.

https://www.theguardian.com/books/2020/nov/20/the-weirdest-people-in-the-world-review-a-theory-of-everything-study

The article talks about how "the men of the family stayed in their places of birth for life, while the women left the family to live with other groups. "

I thought this was interesting because I recently heard a radio 4 broadcast about how the ban on cousin marriage by the Catholic Church led to the Western world of technology, advancement and individualism. It seemed bogus since I knew about some tribes in the Americas that practiced exactly this kind of pairing outside the tribe, and this study confirms that. So it wasn’t just bogus because it mistook correlation for causation, it was bogus on the evidence as well!

Link to podcast of programme: https://www.bbc.co.uk/programmes/m000sh8z

Wiki on book, The WEIRDest People in the World: https://en.wikipedia.org/wiki/The_WEIRDest_People_in_the_World

I’m sorry to say just a bad photo on my part, I should have lightened it up before I posted it. Very embarrassing. I promise it’s much nicer in real life and taste good too.

Edited photo. Is that cheating?

I make a lot of beef (or lamb) stew without any seasoning (except for two bay leaves) in the instapot (which I resisted as a “dumb gadget” for way too long). It gets frozen and when I’m ready, I just add things to the meat, and you’d never know it was frozen.

In this case, I had pre-reduced red-wine and roast-garlic sauce sitting in the fridge. Added some tomato paste and then some brown sugar, when it seemed like the wine was a bit sour. If I had an orange, I would have added some zest, that’s a nice trick.

And butter. Because butter solves anything.

I roasted red onions with the potatoes and then mixed them into beef. They get some of the crunchy bits of potatoes coated on them, which works well I think.

“Inactivist”, that’s a term that really captures the spirit of this kind of non-denial denial.

Too late - already gone!

It’s not so much a recipe, but a series of secrets.

Usually I caramelise the onions in a mix of butter, olive oil, ground fennel seeds and salt. To really make it work, I let them cook for about 30-45 minutes at low heat and covered. You’ll know when they’re done.

Then I add stock. I use a fond de légumes which I make in bulk and freeze, but any stock will do. But the three secret ingredients I found are brewer’s yeast (which you add, and then dissolves), port wine and fish sauce. Really makes a great soup. And though it doesn’t sound authentic, it tastes like it is.

Top with garlic croutons (you can also rub garlic on dried bread), then for me a mix of beaufort, gouda and aged gouda, and put under the broiler. Sounds elaborate, but soup freezes nicely.

If anyone can tell me how to make this work with imgur, I’d be super grateful!

Didn’t stop me from eating it.

Thank you, I was happy the way the picture turned out.

They sell cook’s butter (called «Brut de Baratte») which is about half the price and really nice to work with.

My excuse is lard and vegetable shortening is hard to get here. My reason is butter is great.

They can be made with oil, but my oil ones never really set up properly.