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Thank You very much! Can You write something more about scene where You found a bug? The best option would be just sending print screen of it, but if it is impossible, please try to describe it and give more details. It would help me to find the bug and fix it.

https://imgur.com/a/ouTopTH

Oh, hey N0ught, nice to see you here on Bay12!

For reference: the dev also made the Solid & Shade mod, which is like 50% of the reason you might want to get the original Mount & Blade (i.e. pre-Warband), so he's definitely got the chops as far as these kinds of projects go.

Recently, my father has taken up bread-making. A technique he's picked up is mixing in "water roux", a sort of paste used to make the bread moister, which he refers to as "tangzhong". He claims it was invented in Japan in the early 2000s.

This does not sound right to me, on two accounts:

- "Tangzhong", to my understanding, is not a Japanese word. The closest you can get would be something like "tanguzongu". Even Chinese loanwords get either vowels or an "n" on the end.
- It's basically water and flour mixed together in a different ratio than the bread, which is then mixed in. There is no way something that simple is less than 20 years old.

I searched for it, but all I could find were bloggers more concerned about the preparation and eating of the bread than its origin and forum posts parroting third-hand knowledge, which could never agree on an origin--some said Japan, some said Taiwan, I think I saw a Korea claim or two. The most reliable-sounding thing I found was a New York Times article claiming it was "traditionally used in China," which sounds about right; the article is a recipe for a Japanese bread apparently from the 20th century, but I still can't find a rough date for the roux itself. Does anyone know where this stuff was invented and when?

There's a common claim that it has surfaced due to some Yvonne Chen and a book of hers called The Bread Doctor, but the details of her nationality (China vs. Taiwan - possibly accounted for by the... politically charged nature of this distinction) and the years the book was released seems to vary a bit between 90s and 00s (although this may depend on the country).

It seems legit, from a food-sciency point of view - it's essentially a trick for having the overall structure of the bread supported by gluten as in most bread, but with the inside being supported by starches only. It's not just a different ratio mixin, the liquid is nuked thoroughly in the process, denaturing the flour proteins.

You probably could achieve similar effects by baking a decently hydrated gluten-free/low-gluten dough inside a thin layer of fairly gluten-rich dough.

fasting between meals, holding the gold (fried foods) and the grease (things with high grease/fat content like bacon (NOOOOOOOOOOO!)) and generally shedding the soda has already reaped benefits within one week, i lost 4 pounds, and that's without exercise just yet! woo.
*also eating smaller portions and generally healthier foods
body goals b o d y g o a l s

I can tell you from personal experience, 'You can't outrun a bad diet'/'Abs are made in the kitchen' is a divine truth.

Your daily energy expenditure breakdown, with no exercise on top, is roughly 15% from casual physical activity to 85% just keeping you alive. And even at pro athlethe activity levels it generally won't even reach a 1:1 ratio. You can fairly easily stay in bed all day and lose weight fast. Exercise for the sake of endurance, strength, flexibility, what-have-you - not weight loss.

Since I've been just waiting for any reason to start talking about this:

• Take your time. It's pretty much physically impossible to lose a pound of fat mass in a day, and gaining it would require gross overindulgence. We're talking eating all your daily meals, and then three pizzas on top of that. For one pound.
• This means two things. On the plus side, that spike in your weight after inhaling half a cake yesterday is not actually fat. On the minus side, neither is the drop after you've starved yourself yesterday. There is some fat gain/loss going behind the scenes, but the vast majority of the change you see short-term is plain old water. Don't trust the scales.
  
• So, don't go nuts. 1 lbs/week is a safe, sane goal. See, once you readjust, the whole losing weight thing gets downright easy. Hell, after some time just not eating, your appetite centers just figure that if you're not gonna return their calls, they'll call it a day, even bribing you with some sweet homemade opioids to look the other way.
  
  The problem is... remember the thing about 85% daily energy usage? Yeah, those still need their fuel. So at too large deficits, things get Fun. Like, say, not getting warm sitting in a normally heated room despite wearing a fully buttoned winter coat and scarf-Fun.
  

I'll try it!

My entire life I've had this crippling deficiency: I hate 90% of greens. Ever since I was a little kid.

-Brussel Sprouts
-Cooked Spinach
-Cooked Broccoli
-Bok Choi
-Cabbage
-Kale

Basically all, the stronger the flavor of the green, the worse I hate it.

I do like most greens raw. Lettuce and spinach are good. Cooked peas and green beans are ok too. The extra problem is though, entirely likely to my eating habits over my life, my body does not process raw fruits or vegetables very well. Could easily be a deficiency in my gut microbiome and that is correctable. But it's actually made it hard to eat some of my favorite fruits or raw greens I like. I can't eat apples because I simply don't digest them completely. Same story with a lot of other stuff like olives (which I fuckin love pretty much every variety of olive I've ever eaten.)

Too me most bulk vegetables are far tastier raw, and the crisp texture make it way more palatable to me.

Sound like you've got a problem with wet heat-cooked greens.

And honestly, there's a damn good reason to hate these - more often than not, they're a tasteless mush with the texture, and palatability, of snot.

Of the stuff you mentioned, Brussel Sprouts are an easy fix - don't boil 'em, roast 'em. Roasted sprouts with some balsamic vinegar are awesome - I could, and did, eat a kilogram a day and still not be sick of them. The downsides are, well... propulsive in nature. Probably would be worse in your case.

Broccoli - just don't overcook them. They really don't need much cooking, if any at all. Mostly, you cook them just so they aren't tough, boiling them for ~2 minutes is enough to keep them crunchy. Also - salt the water!

Spinach is an odd bird in that it's pretty much exactly a pathetic mushy mess and I don't know of any way to prepare it differently other than eating it raw - but I kind of consider it as a platform for delivering tastiness - it soaks up seasonings and it's basically only there as a thickener.

[REMOVED - I accidentally posted just a quote]

Tried a parsnip for the first time, after starting up Stardew Valley again(parsnips are the first seeds you get). Was pretty decent, but I think the reason they were on sale for pretty cheap was that they had matured too long and the inner core was too woody to eat. Similar to a carrot in texture, but sweeter.


Also gave me a weird idea for parsnip-flavored soda.

Parsnips are awesome for roasted veg-fries. I baked them all the time alongside a carrot, only switching to double the carrots instead when I noticed carrots are simultaneously both cheaper and less energy-dense.

I can also heavily recommend roasting Hokkaido squashes, I will happily eat the whole damn thing in one sitting, and unlike other pumpkins, they don't need peeling.

If you're feeling lazy, bell peppers are great too.

E: Also also - brussel sprouts, also roasted, with some balsamic vinegar preferably.

Quote from: scrdest on November 04, 2017, 08:25:00 am

TIL you can buy Worcestershire sauce in bulk in this country. As in, absurdly huge 4-liter (over one gallon) catering canisters of Lea & Perrins. For almost a third of the lowest price per volume of a regular bottle.

BRB, setting up an IV drip.

Good thing it's an IV, so you won't have to taste it.

Them's fightin' words, friendo...