• 18 Posts
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Joined 2 years ago
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Cake day: August 5th, 2023

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  • I don’t hate work itself. I hate companies and the system that forces me to work a job I don’t give a fuck about.

    I don’t have the resources nor opportunities to just work on something I love until it can maybe make some money. Unfortunately, that’s reserved to the wealthy or the lucky. I’ve been working in private on many things that don’t earn money. Maybe what I’m working on is shit. Maybe what I’m working on doesn’t matter. Maybe it never can be profitable. But I can’t throw everything away and just dedicate hundreds or thousands of hours to it like some lucky few can.

    This is why UBI will always have my support. It’s my firm belief that anti-UBI people are actually afraid of the competition is would cause. Imagine if instead of 100 people having the time and resources to compete with you, there’d be thousands, maybe even millions. Imagine suddenly thousands of people actually digging into politics and deciding they want to give it a shot. Imagine thousands deciding they wanted to do their hobby fulltime and give it a shot at becoming something. Woodworking, climbing, athletics, journalism, gaming, content creation, mechanics…
    There’d be a flurry of activity.





















  • Thank you captain obvious, I was exaggerating, but you aren’t seriously going to tell me that French food is spicy are you? Tell that to an Indian, Thai, or Vietnamese person and they’ll laugh in your face.

    French cuisine, in my opinion, is in its majority quite boring. Of course it’s great the first time you try it because it’s new, but there’s always spices missing. And the stupid traditions of “how to cut cheese properly” or which wine has to be paired with what, what is allowed to be paired with which cheese, and so on. Good grief, get the stick out of your asses. It’s food. Experiment with it ffs. Melt a different cheese instead of raclette onto your pasta dish, start with a dessert wine, have a café gourmet with a shot of baileys instead of “clop”, fry one of those apero cheeses and mix in into your boring salade nicoise, actually some goddamn spices to your shit, and stop always serving some salade when someone asks for a vegetarian option.

    As I said, Basque cuisine is way better piperade, axoa de veau, andouillette and boudin (basque way), bacalao al pil pil, … they add piment d’espelette in many dishes, with many other spices. Their slow cooked dishes are also to die for.