Yeah something like they got 20 people, 10 with and 10 without Parkinson’s, she gave them the sniff and detected 11 people with, correctly pegging all ten with Parkinson’s and one from the without group…who was shortly thereafter diagonsed with Parkinson’s.

Figure out what chemical she’s detecting and then make a detector for it and you’ve got a diagnosis machine.

My resting heart rate is very close to 60bpm, so I can use that as a reasonable timer to “wait ten seconds.” If I’m up and moving around or even playing an intense video game it’s no go but I can do it sometimes.

“The basis for most other math and physics” they do a complete fucksewage job at demonstrating that in school. I remember several years in math class “And here’s the quadratic equation, the one that’s all over 2a” and it was an exercise in plugging and chugging.

Math is a useful, powerful and allegedly beautiful thing. it’s such a shame it’s illegal to teach it competently.

As far as I can tell, the only purpose for marriage in modern America is a prerequisite for divorce.

Gets down on one knee Megan, will you irreparably destroy my life eight years from now on average?

Ophelia doesn’t get driven suicidally insane in the lion king.

No, Reddit is permanently banned from me.

I’m a dude that owns a cocktail shaker but I’ve never worked at a bar in any capacity.

This one doesn’t seem to have a concrete answer because there’s a big bouncing blue billion ways to make a margarita.

The IBA recipe for a margarita calls for 50mL blanco tequila, 20mL triple sec, 15mL lime juice. Shake with ice, and then strain into a chilled cocktail glass, with an optional half-salted rim. I’m not much of a margarita guy but I’ve personally never seen one served up, they’re usually served on the rocks. Or “frozen.”

If you were to ask me to make you a frozen margarita, I’d try to talk you out of it, and then I’d probably dump everything I’d put in the shaker in my food blender, possibly also with the rocks I’d have served it over, ground it until it stopped grunching and then poured it in the glass, and I bet you wouldn’t enjoy it much.

I’m basically going to jump over “buy a jug of tequila mix from the grocery store and just add tequila.” I don’t know what’s in that and I don’t really care.

I cannot find a recipe for a single frozen margarita; most recipes are for making batches of 4 cocktails at a time or so, often adding simple syrup or agave nectar, dosing the liquid ingredients in terms of cups rather than ounces or milliliters. These recipes I’m reading are intended for amateurs to make at home in a blender. A nicer cocktail bar will likely do something like that, rev up a blender for you. A lot of places will have a slushy machine with batches made by the gallon. What they load it with? depends on the establishment. Might be off the shelf margarita mix and tequila, might be whatever mix they get from Applebee’s corporate, might be their own in-house “Joe’s Signature Recipe” whatever…

BOIL IT DOWN, FISTFUCKER

If you’re in the kind of place where you order a frozen margarita and the bartender makes it in a blender for you, I think you’re going to get the same amount of booze either way, approximately equivalent to 1.5 to 2 shots of tequila*. The variables are how quickly you’re going to drink it, and how much water you’re going to swallow alongside. If served up, you’ll likely drink it faster and with the least accompanying water. On the rocks will slow you down slightly and a little more water will melt into the drink while you’ve got it; most people will finish the drink before the ice completely melts and not eat the remaining ice. A frozen margarita will have ~ as much ice as a margarita on the rocks but you’re going to swallow it all(I say swallow because do you eat or drink ice/liquid slush?)

In an establishment that has a margarita slushy machine, they’ll obviously serve you a goblet of…whatever that is. I imagine it will be dosed so that the serving you get will have about the amount of booze in it will have. If you ordered a margarita up or on the rocks, are they going to measure tequila, triple sec and lime juice, or give you tequila and their margarita mix…? Go to enough bars and the answer will average out to “yes.”

I think the bottom line is going to be, “drinks” are mostly dosed for about the same amount of alcohol. The amount of water, sugar etc. and how fast it is consumed is what makes any practical difference. I see people talking about which is more “watered down.” Imagine this: You take two shots of tequila, then one shot of water. OR, you take two shots of tequila, then two shots of water. In which scenario did you drink the most tequila?

*I’m in the US, I define a “shot” as 1.5 ounces or ~45mL, and both Tequila and triple sec vary in ABV, figure typical spirits or liqueurs are ~40% ABV of 80 proof, give or take the metric system.

WhatsApp is owned by Meta, try playing up the anti-American angle?

I could see having lights on a somewhat sophisticated timer. Like having bedroom lighting that simulates dawn, fades on etc. Maybe making a thermostat a little bit more sophisticated. I’d like to live in a world where I could trust the power company to tell me when electricity is abundant and scarce but we’re gonna have to win Civil War 2 before we get that. My toilet and faucets do not need any digital technology at all.

I’ve found I prefer Irish whiskies or American bourbons to scotch. And you know what I say to folks who like different drinks than me? Cheers!

It’s creative commons share alike. No need for attribution.

That’s a common myth; what it actually does is water it up. There’s still 2 or 3 ounces of 80 proof booze in the glass, but now it has a few more drops of water in it.

At one point in Casino Royale, Bond says he likes his drinks “very cold” which is probably the realistic reason for shaking. You can get a drink a lot colder a lot faster by shaking than by stirring.

There’s also…Ian Fleming wrote Bond to have a lot of cool and sophisticated opinions like that, at the time it sounded cool to have a custom bar order, whatever it was. Nowadays if you walk into a bar and start issuing a list of instructions to the bartender you look like a prick. If you’re in an actual bespoke cocktail bar they probably have a style they’re going for, or sir, this is an Applebee’s.

I’ve had one of those little sample bottles of Johnny Walker Blue. Tasted like 3 feet upwind of a campfire. Flavor profile: combustion.

I’m a whiskey drinker, and this is…accurate.

Bourbons are often described as having notes of cherry or apple, vanilla and shortbread, like the baking soda tang from shortbread. That sounds nice, like a pie.

Or they’ll hand you an Irish whiskey with herbal or floral notes. It’s pretty.

Then they’ll hand you a Scotch and say “This one’s really great, it tastes like peat moss, smoke, iodine and leather” and you hesitantly ask if they’d like to go to the hospital.

Some very early martini recipes call for equal parts gin and sweet vermouth. There’s been a century-long trend toward dryer and dryer martinis until we arrive at the modern recipe:

fill a tumbler full of ice, add three ounces of gin, pour half an ounce of dry vermouth down the sink next door, stir, strain into a cocktail glass, garnish with a green olive.

women wear a pair of panties but only one bra.

Which Candy Kong though? The one from DKC, the one from DK64, or the one from the animated series above?

That was my first throught, followed very closely by “WHY was that even in that movie?”

I was teaching flight school by the time I was 23. I started studying the books at 14 and started flight school in earnest at 16. It’s called teaching adolescents to do shit.

Actually no, I was figuring on having adults present to raise, educate and care for the children, but under strict orders to not introduce them to superstition.