powmonk

You aren't competing against in person therapy though, you're an app. This is an insane leap of logic.

I wish you luck but I don't see it happening for your at these rates.

Price is way, way, way too high.

Any e-learning platform would be capable of this. Using something like Adapt to author it and Moodle to host it you could easily create documents without messy code and still input and manipulate varibles. I think Adapt may even be able to output HTML5 courses, so you may not even need Moodle. It's been a while.

In my opinion seasoning meat is just short term curing, i.e. I do recommend flakey salt for that. It's useful less for being able to see the seasoning but the larger grains draw out more moisture/season deeper.

Maybe, just maybe, in the last 10-20 years when this trend for flakey salt has taken off. Any recipe you see older than 10 years I would safely bet that they meant table salt, and I would still recommend using table salt unless otherwise specified on anything more recent, that goes triple for any baking recipes. Again, unless for finishing.

Of course if the recipe specifies weight rather than volume, the point is moot.

And speaking as a former fine dining line cook, any food writer specifying kosher for anything other than fininshing/curing is a dolt IMO :)

The info about salt is plain wrong. Kosher salt is used for curing meat and as a mainly decorative addition to baking, you don't need to use it for cooking, it doesn't dissolve noticably slower in liquids. In fact when most recipes specify a volumetric measurement of salt they mean table salt and if you were to use kosher or sea salt you would be under seasoning due the reduced volume, nothing to do with how quickly it dissolves.

You should definitely not be using large grain salt in baking for this reason, unless it is to decorate a finished product.

Iodine deficiencies were and are very, very real. They're also on the rise due to food deserts and rising poverty. Iodised salt largely eliminated iodine deficiencies so people with poor knowledge of the history think they just went away. Most processed food does not contained iodised salt, so table salt is an essential source or iodine for a great many people around the world.

Idosing salt was and is one of the greatest public health success stories of the 20th century, do not talk about it like some conspiracy by government.

The skills you pick up from even attempting these things are probably the biggest reason for doing it. And bragging rights maybe?

I have one if you're interested. Full working condition.

I was getting kinda tired of drupal anyway. Now I have a reason not to deploy it.

The insurance industry has a lot of this too. Not as much by the sounds of it but our internal reporting relies on it a great deal.

Wait, we have karma?

Runs fine under wine I think.

I don't think I've accused anyone of being anything. I've pointed out some context to someone who's not fluent and may not have been aware of that context.

Any reason you're using screen over tmux? I'm trying to decide which way to go at the moment

I just wish it would stop being touted as a basic income experiment. It's not even close.