Not sure how long it’s been since you saw the movie but it starts and ends with a much older Rose in the modern era, on board a research vessel out looking for the wreck of the Titanic. While aboard she starts telling the story of her time on the Titanic, that story then becomes the rest of the film. There’s a sort of prologue at the end where she wraps it up, then passes away in bed.
I think that’s what OP is talking about.
Not sure how long it’s been since you saw the movie but it starts and ends with a much older Rose in the modern era, on board a research vessel out looking for the wreck of the Titanic. While aboard she starts telling the story of her time on the Titanic, that story then becomes the rest of the film. There’s a sort of epilogue at the end where she wraps it up, then passes away in bed.
I think that’s what OP is talking about.
And that’s Everything!
What I’m getting at is that the way you’re talking about the sequels is exactly the way people spoke about the prequels when they came out.
I hated the prequels when they came out, I still think they’re basically unwatchable. But they weren’t aimed at me, and a whole new generation of SW fans grew up with a deep fondness for them.
I expect we’ll see the same thing with the sequels.
One swing, ahead of the sword
Someone in 20 years: Say what you will about the sequels, at least they’re not the threquels.
Somebody’s not getting their catch of the day I guess?
That’s my take on it too. It could just be natural selection - noisy, young Civs get eaten by the big bad space predator, while inherently quieter Civs survive.
So the universe could be full of life but it’s the sort of life that doesn’t attract attention.
There doesn’t even have to be a “big bad” in this situation either, it could simply be that the sort of life that creates noisy Civs, is also the kind of life that ends up annihilating itself before it gets advanced enough to be able to make contact with others. That sort of crosses over into the Great Filter though.
This is from The Never Ending Story, Op’s pic is from the Dark Crystal isn’t it?
Or are you just adding this to the trauma pile?
Shark facts aside, the fact that Polaris is a ternary system, rather than a single star has completely blown my mind.
I believe Starling Bank and Monzo both do virtual cards (looks like you need to pay for a Plus account in Monzo but it comes free with Starling).
I think what you’re asking about is called Archeological context.
The basic gist is that archeologists will be able to date not just the find itself, but the soil it’s in and other potential finds within the same layer of soil/around the site.
So you’re right, if you just found two Roman swords on a bench in the Cotswolds, you probably couldn’t infer from that that the Roman military had definitely been present. But if you find them in a specific layer of soil along with other Roman artifacts, that starts to build up context around the find. The more evidence you collect, the better able you are to put a date on when the swords arrived at your site.
The prince of wales mostly
I can’t remember the deep lore now, but I always thought bacta worked on contact? Like, if you have a cut, bacta works from the outside until the skin is healed etc.
So if you wanted to cure a hangover you’d need to get it inside somehow.
Like with an enema or something.
Don’t know about terraria specifically, but it’s a sliding scale of how you like beef cooked right?
The mid section is the usual meat doneness from Well done to Rare
Going up it parodies loot rarity types from Rare to Mythic (maybe Unreal is one too?). The idea is that, going “more rare” than rare beef is
In terms of effect, all the yeasts do the same thing. They eat the sugar in flour and produce carbon dioxide and alcohol.
With dried and fresh yeast, you get consistency - if all your variables are the same (same type and weight of flour, water, salt and temp) a given weight of yeast will produce a risen dough in the same amount of time.
A starter has its own set of variables that need to be carefully managed if you want to achieve consistent results and so adds either extra complexity (if you’re going to get into managing it properly), or a level of uncertainty to the end result (if you just whack it in and hope for the best).
However, the main thing a starter does that other types of yeast don’t, is add extra complexity of flavour - no matter how well you manage it, it’s going to change the flavour of the end result in a way you wouldn’t get without it.
When you make any bread, it undergoes a period of fermentation, enzymes in the flour are getting to work breaking down proteins and releasing sugars, the yeast is feeding on those sugars and producing CO2 and alcohol. The longer the fermentation goes on, the more sugar will be eaten by the yeast and the more alcohol will be produced. The more sugars left in the dough after fermentation, the more complex, nutty flavours will be present in the final bread.
So fermentation is a bit of a balancing act between leaving the dough long enough for the enzymes to bring out those complex nutty flavours but not leaving it so long that the yeast eats all the sugar and produces so much alcohol that your bread is inedibly sour.
A starter basically allows you to pre-ferment a bit of flour (or a mixture of flours, each bringing their own complex flavours to the party) and, if properly managed, it allows you to add a whole load of additional complex flavours into a dough that, if left to its own devices, would become inedibly sour before it was able to develop similar complexity. The danger is, if you don’t manage your starter correctly, it will get incredibly sour and might end up ruining your final bread.
Personally, I prefer long fermentation using dried yeast over messing about with starters as I like a nuttier tasting bread, rather than sourdough.
TLDR: This has become way longer than I intended but essentially, yeast is yeast - dried/fresh yeast give you consistent results, starters give you a headstart on flavour but with potentially uncertain results.
ingredients to a recipe may well be subject to copyright, which is why food writers make sure their recipes are “unique” in some small way. Enough to make them different enough to avoid accusations of direct plagiarism.
E: removed unnecessary snark