Extinction doesn’t need to happen in seconds, like when a big space object collides with earth. It can also happen gradually. Major environmental alterations like weakened amoc and global warming will make many more regions of the earth uninhabitable, for example when the temperature rises over 46°C regularly or when there are regular droughts or floods. A lot of land where hundreds of millions of people currently live on, will be completely submerged, desertificated or barren. And these changes won’t just affect humans, but also whole ecosystems that we need to survive, for example fishing grounds, forests or, if you think about the extinction of species, especially insects, arable land in all parts of the world.

Our civilization as we know it right now can not survive catastrophes like these in the long term, and we cannot be certain that human life will remain possible on the planet without being completely dependent on artificial habitats, food, water sources etc.

Can someone explain to me who these people are? What were they doing before they’ve been ordered to DC? Are they a standing army, training while they’re not ordered somewhere? Or are they reservists? Or police from elsewhere?

There are many aspects to that question, I could for example say that what hundreds of people eat in a restaurant in a week has to be of consistent quality and perfectly hygienic. I could talk about how knowing when to add salt to a dish makes the difference between stale or juicy lentils. Or that a roux tastes so much better if you just sauté it for a few minutes, which anyone would always do if they just knew about it, and it’s the job of a recipe to tell them.

But in the end, I dont think cooks are more pompous about their craft than carpenters or painters are about their work. They wouldn’t use steel screws for wood or a broad brush for corners. It’s a craft and people get angry if someone gives wrong explanations.

The fact that milk is added as a binder/emulsifier + flavor-enhancer doesn’t suddenly turn it into a fucking “ragu”. Further, even if gravy was the wrong term for this sauce, the correct one certainly isn’t a ragu. This is much closer to a velouté […]

I think it’s much closer to a béchamel. The recipes I’ve found dont really create a roux first, but if they did, a Bechamel is exactly what you’re creating if you add milk instead of water or broth and mix it until your wrist falls off.

Sorry but that is a ridiculous source, they forgot to add yeast to their yeast dough and just went with it. If they dont care about doing things the way they believe it tastes best, why bother with recipes at all?

TIL, thank you. I’ll be looking out for future statements of her.

So they found an expert in the field whose last name is Nestle. It’s not confusing at all.

Oh but it does. So much so, that even the clerk who was given the task remonstrated. You can look it up here: https://fragdenstaat.de/artikel/exklusiv/2025/04/proteste-berlin-ausweisung/

Her reasoning:

According to § 6 para. 2 sentence 1 FreizügG/EU, the fact of a criminal conviction alone is not sufficient to justify the aforementioned decisions or measures. Only criminal convictions that have not yet been expunged from the Federal Central Criminal Register may be taken into account, and only to the extent that the circumstances on which they are based indicate personal conduct that poses a current threat to the freedom of movement.

“Deutscher Kakao” 🤡

“German cocoa”