[–] 3 points 6 months ago (2 children)

I would think finger dexterity has more to do with what a person does with their hands for work and for fun, not an insult. I do not use my middle finger as an insult, but have always used my hands for work and would consider my middle two fingers to be my strongest. They can move independently, are farther from the thumb, and provide tactile feedback.

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  • [–] 2 points 6 months ago

    😅 it's really not that enjoyable... Think about a cold weather situation. I have a woolen hat on, near some wet rocks, and you find me face down on the rocks. I am becoming to be responsive, so you talk to me and treat me as a patient. You learn I was walking and fell forward. You assess me, and find, underneath my hat, a large bruise. Possible head injury.

    This would lead, in the certification setting, to many things, but ultimately the moulage may not get cleaned off before another scenario.

    After class, we go to a bar. The bar tender sees this very prominent "bruise" and has, at the very least, questions.

    Instructors for these courses are generally intentional about removing moulage but sometimes...

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  • [–] 5 points 6 months ago (2 children)

    This is used on me/other participants in a periodic medical certification I have to do. It really helps with training, but can be challenging if forgotten before going out to eat after a day of class...

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  • [–] 3 points 6 months ago

    Part of me wants to watch this movie, but the other part realizes that the last time I watched it was closer to when it was new than now and I am not sure I should. I would probably enjoy the music again, though!

    Maybe if it is still up this weekend...

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    Howdy!

    I am looking into a non-dairy substitute for buttermilk for a recipe I make a lot, specifically cornbread. I know I can do things with non-dairy milk, but I would like to see if I can use things I normally have on hand.

    I understand that the buttermilk works as an acid to react with the rising agents I use (baking soda and powder), and would likely need something acidic in place of it. I am not sure if I actually need a milky option. I read in one single internet search that I could use aqua fava, but am unsure since that is mostly used in place of egg white.

    I am tempted to use just water with a citrus (I have made cornbread with orange in the past) but have always used some dairy (yoghurt, sour cream, or actual buttermilk or even buttermilk powder). I generally make this for others, and learned recently that one in the group is lactose intolerant. I'd like to accommodate, my recipe is already gluten free and it would be awesome to make this happen without buying products I wouldn't use otherwise.

    I also use butter in this, but it is in a liquid state so that seems easy to replace with something like olive oil (if it can handle the heat).

    Any bakers with background in this? Thanks!

     

    I am looking for an open source replacement for Gaia. I have been using an Android alternative OS for awhile (Graphene) and this is a program I have struggled to find a replacement for. I have found one option on github, but it doesn't seem to be maintained but otherwise would fit some of my desires (opentopomap). Openstreetmap has a topo layer, but there doesn't seem to be a mobile app that has the focus on topo maps. I mostly find open source options for dedicated GPS devices.

    I don't expect to have what I get from Gaia but having the ability to get this info on the fly is very useful for me.

    I hope this is an acceptable topic!

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