chamomile

chamomile, 1 month ago

@remington There are few creators whose videos I will jump to view the instant they drop, and Lemmino is one of them. This is a pretty interesting subject that I haven't heard of, despite it apparently being quite well-known.

Tbh, Sanborn not being confident/experienced with math and cryptography kinda tracks with his apparent surprise that expert cryptographers cracked a Vigenere cipher in a couple days rather than follow an obscure breadcrumb trail that's still unclear, even after knowing the key. For me, K4's enduring mystery prompts comparison to the Zodiac killer ciphers, which ended up being so difficult to unwind not because they were brilliant ciphers devised by a mastermind, but because the author made a bunch of mistakes. Still, at this point it seems likely that Sanborn has checked his work over multiple times, so maybe there really is just some trick that no one has thought of. He's clearly eager for it to be solved, so we may know in the coming decades!

chamomile, 3 months ago

@SubArcticTundra Because the flavor goes into the water! That's why soup broth tastes good. Try chopping up half an onion, boiling for 10 minutes in a pot with enough water to cover them, then taste the water.

chamomile, 5 months ago

@MangoKangaroo @21Cabbage There are lots of options, but personally I like serving them with rice, fried onions and kale! You can either pan fry them, or spread them on a sheet tray in the oven with the onions. I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in. (I like ras el hanout, but you can use whatever seasoning you like.)

chamomile, 5 months ago

@baggins I'm afraid I'm not familiar, but that does sound good!

chamomile, 5 months ago

@LoamImprovement @jarfil The egg is being used to form a sauce - you limit the heat it gets so that it doesn't curdle. Classic carbonara is done with fatty pork like guanciale, so you get a sauce that consists of rendered fat and cheese with egg holding it together and making it creamy.