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Joined 11 months ago
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Cake day: June 7th, 2025

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  • //  I cooked a steak tonight 
    //           and was feeling    alien
    // 
    //  How weird this gross piece
    //           of cold raw flesh
    //             on a cold plate is
    //
    //  and I was thinking 
    //                I am just an animal 
    //  with the luxury of packaged flesh
    //              and is it human flesh? 
    //  Like 
    //                    I wouldn't know
    
    //  We just believe it's a cow  but
    //
    //                         we don't
    //
    //               have fucking proof
    //
    //                      of anything
    //
    //  
    //  The knife went through the same
    // 
    //          as if it was my own leg
    // 
    //  -Mom
    



  • Thanks for the details and links! If I ever get around to building my own, I’ll let you know how it goes.

    I’m not much of an engineer - my approach tends to be a combination of “that seems like it would be sturdy,” “I’ll just copy this design that seems sturdy,” and “I’m not sure, so I’ll overbuild it just in case”. How did you decide on your structural design/bracing?



  • my imperfect understanding is as follows:

    Leavening is produced by the chemical reaction of an acid mixing with a base. This reaction is strongest when the acid and base are balanced (or close to it); the more out of balance they are, the weaker the reaction.

    Baking powder is a balanced acid and base, so it provides the best leavening when the rest of the recipe is ph neutral. If the rest of the recipe is acidic (or basic) it will weaken the reaction. It will still work, though; it just won’t rise as much as it would have if the recipe were in balance.

    So… baking powder is a “safe bet”. It will still leaven if you use it with natural coca powder (acidic), but you would probably get more rise if you (A) used Dutch process instead, or (B) add the right amount of baking soda to neutralize the extra acidity.

    GIANT CAVEAT: I like food science. I cook a lot… but I don’t bake a lot. So I’m mostly just reciting stuff I’ve learned. I probably don’t have this all precisely right. And I’m not sure significant the effect of extra acidity is; For all I know the effect on leavening is small enough that it doesn’t really matter.


  • Thanks! I was actually looking at info on Dutch process vs natural again today and came to the same conclusion. I was just going to tell OP and saw you told me the same yesterday :)

    @GardenGeek@europe.pub, the recipe is probably designed for Dutch process coca powder. Natural is acidic (low Ph), so it generally gets paired with baking soda (high Ph) to produce leavening. Dutch process ph neutral, so it gets paired with baking powder which leaven’s on its own.










  • Nimrod@lemmy.worldtoTechnology@programming.dev*Permanently Deleted*
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    8 months ago

    In an honest world, yes. But this looks like a situation where the sponsors have the power and can use it to fuck over the streamers.

    Sponsors probably knew the bots were there and were factoring that into their cost already, but now they can take advantage and pay less. Sponsors will probably argue something like:

    “we were lied to and overpaid. We will graciously pay you the same per viewer rate and not reduce the amount to recoup our excess payments for bots in the past.”

    And in theory, the rational free market would keep this from happening because sponsors should be competing for content creators (and vice versa), but the sponsors are the ones with the money and structure to win. They will collude (directly or indirectly) in order to pay less. The less-organized content creators will lose.