Domino's medium cheese pizza nutrition
To help you find Vegan subreddits.
2016.01.29 13:45 thetimeisnow To help you find Vegan subreddits.
To help you find Vegan subreddits.
2023.06.01 07:37 SpicyBeefChowFun Midtown Pizza Guy Again - BOGOF Smoked Brisket and Sausage @ HEB
Good till June 13th. Their heaviest Midtown Pizza @ 19oz. About $3.50/ea in-store price. https://www.heb.com/digital-coupon/coupon-detail/50019124
Sorry I'm late, but there was another $3 off 2 Midtown pizzas running in tandem with this coupon earlier this week that were stackable and netted another $.75/off each of four (for $2.75/ea)
And sadly, all but the Amalfi Coast and maybe the Margarita are still wholly made in Italy. The rest are now assembled in San Antonio on Italian-baked crusts. Some still boast imported cheeses - peccorino, but no more water bufalo mozzarella. Sigh.
sw (AKA Ham Guy, Turkey Guy, Sandwich Guy)
submitted by SpicyBeefChowFun
to AustinGroceryFinds [link] [comments]
2023.06.01 07:03 RadicalOne95 How do I make this deck more competitively viable? Currently hard stuck in Jellyfish.
2023.06.01 07:01 AutoModerator Daily Level and Super World Exchange/Feedback for Feedback Thread
If you are submitting a level, make sure to play levels submitted by others and give constructive feedback. Stray away from just saying this level is garbage - instead give your opinion on how the level could be improved. If we catch anyone just spamming levels and not giving feedback to others your comments might be removed.
Submitting a Level
When posting your level, be sure to include the following:
- The level ID
- Game style (SMB, SMB3, SMW, NSMBU, SM3DW)
- Difficulty level (easy, medium, hard)
- Level types/tags (puzzle, traditional, kaizo, troll, music, etc)
- A brief description of your level
Submitting a Super World
When posting your Super World, be sure to include the following:
- Your Maker ID
- Level types/tags if levels are all of similar style (puzzle, traditional, kaizo, troll, music, etc)
- A brief description of your Super World
Try to play at least the two levels posted before yours, and we encourage you to reciprocate to whoever played and gave feedback to your level. Remember to keep your criticism constructive and well intentioned. If you find cheese or a softlock, let the creator know!
When receiving feedback that you don't agree with, don't retaliate or get all defensive. We may not always agree, but let's assume feedback is coming from a good place rather than a personal attack.
submitted by AutoModerator
to reditsubs [link] [comments]
2023.06.01 06:56 CantEvenUseThisThing New Cooking Recipes in TOTK?
Does anyone know of any lists of the new recipes in TOTK? Things like the pizza (tomato+wheat+cheese) or tomato Mushroom stew (tomato+Mushroom)?
I'm hoping for something like botw-recipes.com but haven't been able to dig up anything but spam articles for THE BEST RECIPES IN TOTK.
submitted by CantEvenUseThisThing
to Breath_of_the_Wild [link] [comments]
2023.06.01 06:33 shivamiswriting The many reasons you should eat chickpeas
Chickpeas – the food that has been a staple of many cultures for centuries. Be it the Greek land, ancient India, or the Middle East, this food is always loved. And while we do eat them sometimes, we don’t understand why we eat them. Of course, one big reason is that it is delicious. But even a pizza is delicious. No? Well, chickpeas are healthy as well, unlike fast food. In fact, they are so healthy that there is not one but many reasons you should make them your staple. Let’s dive in and see what benefits these tiny legumes offer.
They offer a healthy punch of nutrients
Many people think that the vegetarian diet is a bland diet, not only bland but that it also lacks nutrition. But did you know that a vegetarian diet is an excellent source of nutrition? The longest-living people in the world, the people of Ogimi village, say that they eat at least 20 different types of vegetables each day.
Know that chickpeas are an excellent source of plant-based protein, fiber, iron, and other essential vitamins and minerals. What more? They're also low in fat and calories. This makes them a heaven for calorie-conscious people. Include it in your diet and see the change in your weight happening.
Your guts love them
Fiber is one of those things that help heal our guts. First of all, they provide bulk to the food in our guts. This means that food moves slowly through your guts, giving our bodies enough time to absorb nutrients. Also, fiber also increases the number of healthy bacteria in our guts. This means better digestion. And know what? Chickpeas are rich in fiber.
Thanks to the high fiber content in chickpeas, they can help keep your digestive system healthy and regular. Not also this, fiber can also help you feel full for longer periods. This makes it a great food to include in your diet if you are looking for a weight loss plan.
If your diet doesn’t include enough fiber, you must consume it in supplement form. There are various sites like Shopify
where you may easily get health and beauty
products at wonderful prices.
Helps you fight chronic diseases
Another great thing about chickpeas is that they help you fight many diseases. Studies have shown that a diet rich in legumes, including chickpeas, can help reduce the risk of chronic diseases. Having it included in your diet may help you prevent diseases such as heart disease, diabetes, and certain types of cancer. Not only this, chickpeas are also known to help regulate blood sugar levels. This is because of the fibre content in them. Those with diabetes should cherish this delicacy.
A heaven for the taste buds
If you love delicious food, which of course you do, then try out chickpeas. Health is not the only reason this dish is cherished throughout the world. It is also because it is tasty. Chickpeas can be used in a variety of dishes. Be it soups, stews, curries, salads, or even dips, chickpeas can be used to make everything. They can be roasted for a crunchy snack, pureed into hummus, or added to curries and other spicy dishes for a tasty and filling meal.
The modern world has made us compromise our diet. The food we eat today is either processed or contains bad calories. Chickpeas come as a refuge in these scenarios. Not only is this nutritious but can make one swoon as well for its taste. So go ahead and give them a try – your taste buds and your body will thank you!
submitted by shivamiswriting
to u/shivamiswriting [link] [comments]
2023.06.01 06:27 Awesomegurl3 Guys, give me suggestions for those characters in my new AU
I need to think of a bird AU for Pizza Tower (Because I love birds), however, I don't know what kind of birds any other characters should be, all I know are these
Peppino - Owl (bc He's one of my favorite characters, and owls, in my opinion, are really cool)
Gustavo - ???
The Noise - Parrot
Noisette - ???
Mr. Stick - ???
John Pillar - ???
Gerome - ???
Mushy (Mushroom Toppin) - ???
Cheesy (Cheese Toppin) - Baby Bald Eagle
Tom (Tomato Toppin) - ???
Sam (Sausage Toppin - ???
Pine (Pineapple Toppin) - ???
Shroomer (Mushroom Monster) - ???
Chase (Cheese Monster) - Mutant Bald Eagle
Mater (Tomato Monster) - ???
Saffron (Sausage Monster) - ???
Pichard (Pineapple Monster) - ???
Pepperman - Peacock
Vigilante - Bald Eagle
Feppino (Fake Peppino) - Mutant Owl
Pizzaface - ???
Pizzahead - ???
So if you have any suggestions for which bird these characters should be in my Bird AU, let me know!
submitted by Awesomegurl3
to PizzaTower [link] [comments]
2023.06.01 05:54 Wine_Zilla Is this the best bottle of wine for under 25$? Fight Me!
| || | submitted by Wine_Zilla to wine [link] [comments]
15$ Per bottle... Purchased from Last Bottle at a good price. Normally retails for around 25$. This wine blows any Napa cabs that are selling for like 50-70$. What are some of your favorite wines for under 25$? Please god, no Walmart bullshit.
Random douche with some certifications that slangs 300-500$ Napa Cabs for a living. Tasting Notes
Jet black, completely opaque, slight magenta rim variation (indicating youth). Very natural color implying no use of coloring agents (mega red/mega purple). Nose
: Cedar, cigar, chocolate, spent coffee grounds, dusty basement, vanilla, all-spice, black berry preserves, cassis, fig, olive, licorice, cracked black pepper. Pallet
: Confirming secondaries and a lot of fresh, slightly over ripe, jammy black fruits. The real selling point on this wine is the mouth feel.... Fucking velvet. Soft and dusty yet juicy and plush. The tannins that flow beautifully. Rustic yet polished at the same time. Finish:
Medium-Medium Plus: The wine finishes on slightly over-ripe fruit with a very rustic Italian vibe. Suggested Pairing: Meat Based:
Beef Braciole, Meat-heavy pastas/pizzas, Braised lamb. Plant Based:
Wild mushroom skillet/pasta. Eggplant parmesan, Mushroom/truffle pizza. https://preview.redd.it/m7xkwthksb3b1.jpg?width=4032&format=pjpg&auto=webp&s=12e06886035cb9a27f6e28bceefe007a8a71665d
2023.06.01 05:45 OzBargainBot $4 Value Pizzas, $7 Value Max & Traditional Pizzas, $10 Premium Pizzas, 50% off Delivered Large Pizzas, 30% off Sides @ Domino's
2023.06.01 05:41 BoanezGamer Just one of very rare Custom Battle shenanigans
2023.06.01 05:11 angelolandi How Much Sodium in a Teaspoon of Salt?
| || | submitted by angelolandi to u/angelolandi [link] [comments]
Salt is a common ingredient in many meals. However, too much sodium can increase your risk for health problems like high blood pressure and heart disease.
Healthy adults should not consume more than 2,300 milligrams of sodium per day. You can reduce your sodium intake by using herbs and spices to season foods instead of salt, avoiding processed foods, and choosing natural, unsalted seasoning blends. How Much Sodium in a Teaspoon of Salt?
Sodium is an essential nutrient found naturally in many foods, but it can also be added to processed foods as a preservative and flavor enhancer. When added in excess, too much sodium can increase the risk of heart disease, high blood pressure and other health problems. In addition, too much sodium can cause the body to retain water and lead to dehydration and electrolyte imbalances. A teaspoon of table salt typically contains around 2,300 milligrams of sodium, which is nearly your daily recommended limit for sodium intake.
Table salt is harvested from underground mines and processed in factories to remove impurities, add anti-clumping agents and enrich it with iodine. It is 40 percent sodium by weight. Sea salt is also made by evaporating ocean water, but it undergoes more processing to remove impurities and add iodine. The remaining 60 percent of sodium in sea salt is comprised of trace minerals that can provide health benefits.
Aside from table salt, sodium is also found in many other foods, especially processed or packaged items, such as cheese, bacon, lunch meats and canned soups. It is also in some condiments such as soy sauce and salad dressing. Sodium is also present in some fresh fruits and vegetables, including peppers, broccoli and cauliflower.
To reduce sodium intake, read the nutrition labels on food packaging and choose items with lower levels of sodium. When possible, eat foods in their whole form and season them with herbs, spices and low-sodium condiments to avoid excess sodium consumption.
Ideally, you should aim for a maximum of 2,300 mg of sodium per day for most adults and 1,500 mg for children under 14 years old. Excess sodium can lead to high blood pressure, heart disease, stroke and other health problems.
Using an accurate measuring spoon and reading the sodium content on nutrition labels can help you stay within your daily sodium intake recommendations. When purchasing packaged foods, look for'sodium' or'salt' (which includes both sodium and chloride) in the ingredients list to determine how much sodium is in a serving. If a food doesn't have a nutrition label, search for the item on a nutrition website or mobile app to learn its sodium content.
Many people use salt as a seasoning, and it is essential to the diets of some individuals. However, excess sodium can lead to high blood pressure and cardiovascular issues, so it is important to monitor the amount you eat. A teaspoon of table salt typically contains 2,300 milligrams of sodium, but the amount can vary by type. Sea salt, Himalayan pink salt and kosher salt contain less than the table variety, but it is still important to monitor your intake.
Sodium is an essential mineral that helps maintain fluid balance and support muscle functioning, but too much of it can be unhealthy. The recommended daily intake of sodium is no more than 2,300 mg per day. However, most people consume significantly more than this amount. Most of the sodium in a person’s diet comes from processed and packaged foods such as canned soups, breads and rolls, chips and crackers, pizza, fast food and frozen dinners.
A teaspoon of sea salt typically has around 1,000 mg of sodium. This is significantly lower than the average table salt, but different types and brands of sea salt can have varying amounts. It is best to choose unrefined sea salts, which have fewer additives and retain more of the trace minerals that are naturally occurring in coastal environments.
The most effective way to reduce your sodium intake is to check the nutrition facts on labels and avoid high-sodium foods. Read the ingredient list, and look for the words “sodium,” “salt” or “NaCl.” You can also try to add more fresh herbs and spices to your dishes, as they tend to be lower in sodium than salt.
With careful monitoring and some simple dietary swaps, you can reduce your sodium intake without sacrificing flavor. A few small changes can make a big difference, and you may be surprised to find that it is easier than you might think!
Himalayan Pink Salt
Unlike table salt, Himalayan pink salt is unrefined and contains a variety of trace minerals. These minerals give Himalayan pink salt its light pink tint and unique flavor. Himalayan pink salt is often used in place of regular table salt in cooking, and blocks of Himalayan pink salt are even sold as decorative home décor items, such as lamps and salt shakers.
Some people claim that Himalayan pink salt has numerous health benefits, including promoting healthy skin and aiding sleep. However, very little research has been done on Himalayan pink salt, and these claims are largely based on speculation.
One claim is that Himalayan pink salt can improve your skin by removing toxins and helping it stay hydrated. It also may help with acne by balancing the pH level of your skin. However, it is important to consult with your Ayurvedic doctor or dermatologist before trying Himalayan pink salt on your skin.
Himalayan pink salt reportedly contains a variety of trace minerals, including potassium, calcium, magnesium, and iodine. It is possible that these minerals are more beneficial to the body than sodium chloride. However, the body needs very small amounts of salt to function properly, so it is important to consume only as much as is necessary.
Consuming too much salt can have a number of negative side effects, such as high blood pressure and an increased risk of heart disease and stroke. Those with heart or kidney problems should also limit their intake of salt. Regardless of which type of salt you choose to use, it is still important to check the nutrition label on packaged foods and to avoid those that contain excess sodium.
The recommended daily amount of sodium for adults is less than 2,300 mg per day. You can control how much sodium you eat by using an accurate measuring spoon or scale, choosing low-sodium foods and reading the nutrition label on food packaging. It is also helpful to limit your consumption of processed foods, such as canned soups and vegetables, breads, and snacks, and to eat at restaurants that serve fresh ingredients instead of those that use a lot of salt.
Salt measuring tools can be very useful for keeping track of sodium consumption. Some are very portable and easy to use. Others can be used to measure the concentration of other minerals in liquids such as water, juice, and milk. These measuring devices detect the presence of sodium ions (Na+) and chloride ions (Cl-) and convert their conductivity into the concentration of salt. This allows users to accurately assess the salt content of any liquid. Recipes with lower levels of sodium
It is recommended that individuals reduce their sodium intake in order to stay within healthy guidelines. Increasing salt intake can increase the risk of hypertension, heart disease, stroke, and other health problems. Eating too much salt also contributes to weight gain and can make it difficult to maintain a balanced diet. There are many ways that people can reduce their sodium intake and keep it below the recommended limit. These include choosing unsalted foods, reducing the amount of processed foods in their diet, and avoiding adding extra salt to food while cooking or at the table.
Another helpful strategy for reducing sodium consumption is to read nutrition labels. Most packaged foods will have the sodium content listed on the label in milligrams. The amount of sodium in a food can be found in the ingredient list as well, and it is important to note that some foods contain different amounts of sodium even if they are made by the same manufacturer.
It is also possible to find low-sodium versions of many of the most popular food products. In fact, it is common for similar US foods to have lower levels of sodium when sold in other countries. Some people may also choose to use natural seasoning blends that do not contain salt instead of traditional table salt. Keeping a food journal is another way that people can keep tabs on their sodium intake. This will allow them to see how much sodium they are consuming over the course of a day and help them make adjustments accordingly. The more that an individual knows about sodium, the better they will be able to manage their intake and maintain a healthy lifestyle.
#angelolandi #angelolandi #chefangelolandi
2023.06.01 04:58 susanmuskats How Long To Smoke Pork Shoulder At 225 Degrees?
| || | submitted by susanmuskats to u/susanmuskats [link] [comments]
Pork shoulders are large cuts of pork that require a longer smoking time to be tender and fully cooked. Smoking at 225 degrees produces an amazing dark crust and breaks down the collagen, making it juicy and delicious.
A popular technique is to spritz the meat periodically. The spritzes add flavor and moisture to the meat without overcooking it. How Long To Smoke Pork Shoulder At 225 Degrees?
The first step in smoking a pork shoulder is to prepare the smoker. This includes preheating the smoker and adding coal to get it hot. Once the smoker is ready, it is time to add the meat. It is important to season the pork shoulder well before putting it into the smoker. This will help the flavors to meld during the smoking process. Using a high-quality rub or marinade will also enhance the flavor of the smoked meat.
When smoking a pork shoulder, it is important to use a thermometer. This will allow you to know when the pork is done and prevent it from being overcooked. Overcooked pork is dry and tough, so it is important to check the internal temperature frequently throughout the smoking process. Once the pork reaches an internal temperature of 145 degrees Fahrenheit, it is finished and ready to be eaten.
Another tip for smoking a pork shoulder is to remove it from the smoker and let it rest before slicing or shredding. This will help the juices redistribute and result in a juicier final product. In addition, it is important to brush the roast with barbecue sauce or mop occasionally to keep it moist during the smoking process.
While it is possible to smoke a pork shoulder at 225 degrees, it may take longer than you would expect. A number of factors can affect the cooking time, including how consistent the smoker holds heat and outdoor weather conditions. It is best to cook based on temperature rather than time, as this will ensure a delicious, tender, and juicy final product.
It takes 8 to 9 hours to smoke a 6-pound pork shoulder at 225 degrees, and 12 to 16 hours for a larger, 10-pound piece of pork. It is also recommended to wrap the pork shoulder in aluminum foil after a certain point in the cooking process, as this will lock in the juices and speed up the cooking time. A good rule of thumb is to eat a smoked pork shoulder once the outside has reached an appealing color and the inside is juicy and tender.
When smoking pork shoulder, it’s important to cook it to the correct temperature. This will ensure that the meat is tender and has a good flavor. A thermometer is a must-have tool for this process. A digital meat thermometer will give you a precise reading of the internal temperature and can prevent overcooking.
Another thing to keep in mind is that the longer you smoke a piece of meat, the more time it will take for it to reach the right temperature. This is because the meat will become tough if it’s smoked for too long. A few factors that can affect the smoking time of a piece of meat include smoker variations, weather conditions, and outdoor temperatures.
Pork shoulder, also known as pork butt or Boston butt, is a heavily marbled cut of pork from the upper part of the pig. It’s rich in fat and has a strong flavor that works well with slow-cooking methods like smoking. However, it’s important to note that pork shoulder is high in saturated fat and sodium. A 3-ounce serving of the meat contains 158 calories, 27 grams of protein, 7 grams of total fat, 2.5 grams of saturated fat, and 690 milligrams of sodium.
In order to prepare the pork shoulder for smoking, you should wash it thoroughly and pat it dry. Then, apply a rub or seasoning blend to the roast. Use a generous amount of the rub or seasoning, and make sure to get into all the crevices and corners of the pork shoulder.
It’s a good idea to wrap the pork shoulder in foil during the smoking process. This helps to preserve moisture and keeps the pork shoulder from drying out. If you choose to wrap the pork shoulder, be sure to save the juice that drains from it – this can be added to the finished pulled pork for extra flavor and juiciness.
It’s a good idea to check the internal temperature of the pork shoulder once an hour, so that you can be sure that it is cooked all the way through. The ideal internal temperature for a pork shoulder is between 195 and 205 degrees Fahrenheit. Once the pork shoulder has reached this temperature, it’s ready to be eaten.
The amount of time required to smoke a pork shoulder will depend on many factors, including the type of smoker used and the outdoor temperatures. It is also important to use high-quality wood for smoking, such as apple, hickory, or oak. To ensure a great smoke flavor, the wood should be cut into small pieces and properly dried before using.
Another factor that can affect the smoking time is whether or not the pork shoulder is wrapped. If it is wrapped, it will take less time to smoke, as the heat will be trapped inside the foil and will speed up the cooking process. However, wrapping the meat will also affect its taste, as it will lose some of the smoke flavor that it would have if left unwrapped.
If the pork shoulder is not wrapped, it will need more time to cook, as the heat will escape from the meat and into the smoker. As a result, it is essential to monitor the temperature of the smoker regularly to make sure that the meat is not overcooked.
Overcooking a pork shoulder can result in dry, chewy meat that is lacking in flavor. To avoid this, it is essential to adhere to recommended smoking times and to use a meat thermometer to check for doneness.
It is also recommended to wrap the meat in aluminum foil once it reaches an internal temperature of 160 degrees Fahrenheit, around 5 hours into the smoking process. This will help to lock in moisture and prevent excess smoke, which can cause a bitter flavor.
Once the meat is fully cooked, it is important to let it rest before serving. This will allow the flavors and juices to reabsorb, which will create a more tender, juicy final product. It is also recommended to serve smoked pork with a variety of sauces, such as barbecue, teriyaki, and honey mustard, to complement the smoky flavor of the meat.
Pork shoulder is a nutritious cut of meat that contains many essential vitamins and minerals, including calcium, iron, phosphorus, and potassium. It is also a good source of protein and healthy fats. To maximize the nutritional value of your meal, be sure to choose lean cuts of pork and cook them to a medium temperature to ensure that they are tender and tasty. How to tell when pork shoulder is done?
Pork shoulder is a unique cut of meat that comes from the upper region of the front leg of the pig. It is affordable and has a rich layer of fat that can add a burst of flavor when it is prepared properly. However, it is important to note that this cut of meat can become tough if not cooked properly.
The cooking process for pork shoulder requires a lot of patience. It can take up to six hours to smoke a small piece of pork. Many factors can influence the smoking time, including smoker variations and outdoor temperatures. Therefore, it is important to plan ahead.
If you want to speed up the process, it is a good idea to wrap your meat in foil. This will seal in the moisture and prevent the edges from drying out too quickly. You can use butcher paper or aluminum foil to wrap your meat. Just make sure that you use high-quality foil so that it doesn’t rip while you are working with it.
It is also a good idea to inject your pork with liquid before you start smoking it. This will help to keep it moist during the long smoking process. You can either inject it with water or your favorite barbecue sauce. Just be sure to use a food injector with an adjustable needle. This will allow you to control the amount of liquid that is injected into the pork.
You should monitor the temperature of your pork shoulder regularly. It will likely spike a few times, especially when you open the lid to baste or check its temperature. This is normal, but it is important to minimize how often you open the smoker. The more you do, the faster it will cook and the harder it will be to reach the ideal smoking temperature of 225 degrees Fahrenheit.
Once your pork has reached the right temperature, you should wrap it and put it back on the smoker. Make sure that you spritz it with a spray bottle at regular intervals to keep it moist. After about four hours, your pork should be ready for the table.
#susanmuskats #susanmuskats #Chefsusanmuskats
2023.06.01 04:56 SFC-Scanlater Visiting for a 3 day work trip - food recs?
I'll be working during the day, so I won't have much time to explore. I'll be in the mid town area. I'm from LA and we locals tend to avoid touristy "must-have" spots as those are usually pretty disappointing and not worth the time and effort. What are some of the best hole-in-the-wall places that locals eat at? Mainly looking for pizza, chopped cheese, and Chinese.
submitted by SFC-Scanlater
to AskNYC [link] [comments]
2023.06.01 03:58 CouchWalrusTC Abrahm and DovahCom get pizza
Abrahm Valentin: Sure, but what kind of pizza should we get?
DovahCom: How about a pepperoni pizza? It's a classic!
Abrahm Valentin: I don't know, I'm not really feeling pepperoni today. Maybe we should get a veggie pizza instead?
DovahCom: Veggie pizza? Are you serious? That's not even real pizza!
Abrahm Valentin: What do you mean it's not real pizza? It has crust, cheese, and toppings just like any other pizza.
DovahCom: But it's missing the most important ingredient – the meat! A pizza without meat is like a car without an engine.
Abrahm Valentin: That's not true at all. Veggie pizza can be just as delicious as any other pizza. Plus, it's healthier for you.
DovahCom: Healthy? Who cares about healthy? We're ordering pizza, not salad.
Abrahm Valentin: Well, I care about healthy. And I think we should try something different for a change.
DovahCom: Fine, we'll compromise. We'll get half pepperoni and half veggie pizza. Is that okay with you?
Abrahm Valentin: That sounds like a perfect compromise to me. Let's order now before I change my mind about the veggie pizza.
DovahCom: Agreed. I'll place the order online and it should be here in about 30 minutes. Get ready to enjoy some delicious pizza!
submitted by CouchWalrusTC
to dagamesofficial [link] [comments]
2023.06.01 03:32 nedfromcal 10 pizzas for $7.59
I did the math and you can make 10 pizza crust for $7.59. Flour Yeast x2 Olive Oil
And a Recipe
You’ll need to buy toppings, sauce, and cheese but the dough ingredients will last years in your pantry.
Edit: prices may very based on location.
submitted by nedfromcal
to povertyfinance [link] [comments]
2023.06.01 02:52 curmudgeon_andy Why hate gay people
I saw the video of the guy harassing a Target employee for having pro-gay stuff, and honestly I was shocked.
I'm a Millennial, and although I heard about anti-gay stuff growing up, I never saw it. In college, plenty of my friends joined things like the "No H8" thing, but for the most part, I assumed that we were in the post-gay era. By which I mean that coming out isn't really a big thing anymore; that gay people don't need to fight for their rights so much; and that although not everyone is into gay stuff, everyone knows it exists.
Now, though, with this guy, and Ron DeSantis passing legislation which will make it possible to actually kill gay people, I can't believe how far backwards we've slipped in the last 10 years.
It just doesn't make sense to me.
I understand why some straight people don't like the thought of any given gay activity. Sure, maybe they're grossed out by butt stuff. Like I'm grossed out by pineapple on pizza. That's OK. I don't really care what other people think about what I do with the men I date.
Now, let's imagine that the extent to which someone is grossed out by the kinds of things I like to do in private with men is far beyond my hatred of pineapple on pizza. Let's say it's a really gross pizza with pineapple, anchovies, natto, stinky tofu, bacon, and the stinkiest of cheeses. I don't even want to think about that kind of pizza. I don't even want to be in the same room with it.
So let's say that a straight person is nauseated just by thinking about stuff two men do together. It seems wrong to him. It's just as gross to him as that pizza is to me.
I'm totally fine with that. Not everyone likes most of my hobbies. I don't really understand that level of hatred, but not everyone is into everything.
If that's where it ends, that's fine. Maybe look away when you see two men holding hands in public. Maybe don't watch movies where the hero gets the guy at the end. Maybe don't even invite gay people to your house. All of that is completely your choice and completely up to you. There are lots of movies that I will not watch, and lots of people who I will not invite to my house, either.
What I don't understand is why it's not stopping there. What drives someone to harass someone in a Target just because of the stuff that's being sold there? Why the heck does Ron deSantis want to kill us?
Going back to the sitnky pizza--if I imagine a world where that stinky pizza is somehow a thing, I won't buy it, and I won't go to a food court that smells like it. I'm not going to try to pass legislation that makes it a criminal offense to combine those ingredients that way. I'm not going to hunt down people who make it. I'm not going to harangue store staff just for having a cartoon of that pizza on a shirt.
I just wouldn't make it and wouldn't eat it. That's all. It's a gross pizza, and I have more interesting things to think about.
So why the virulence? Clearly the hate that these people have for gay people's existence is not like the hatred I have for this hypothetical pizza. Why can't they just look away? Why do they want to legislate us out of existence? Why do they want to prevent us from being gay at all?
It just doesn't make sense to me.
submitted by curmudgeon_andy
to u/curmudgeon_andy [link] [comments]
2023.06.01 02:51 AslandusTheLaster Another story about an annoying narrator
Original prompt: [WP] You're just living your life. Calling friends, doing your job, getting groceries. Alas, your narrator is unbearably pretentious, and is trying their best to frame this as a deep metaphor for the human condition no matter how much you try to make them stop. (link
) Catherine walked through the grocery store, aisles extending before her like the endless paths of the eternal labyrinth. Somewhere within this great dungeon of comestibles were the coveted items she sought, to extend the lifetime of her fleshy vessel for a few more moons. Harrowing, it must have been, to walk those aisles, to seek those Cheez-its, knowing that they would offer such brief reprieve for her hard-earned money.
"Okay, I get it, my shopping list sucks, can you please shut up? I just want to get my groceries and go home..." Catherine said, having clearly become delusional from hunger.
She rolled her eyes, almost certainly at her own foolishness, and strolled toward the bakery section of the store. There she spied a box of doughnuts, tempting her to stray from her prepared plans. They reminded her of herself, those doughtnuts, soft and spongy with a veneer of sweet sugar on the exterior, but ultimately devoid of any true nutritional substance. Even the hole in the center seemed representative of the void within her own soul, a yawning chasm leaving her gasping for-
"Jesus Christ, are you my mom or something? Can't I even buy some fucking snacks without you judging me?" Catherine demanded, shouting up at the rafters. They offered no response, obviously.
She placed the doughnuts back on the display with a sneer, the pastries surely reminding her too much of the part of herself she preferred to ignore. Instead she moved to the produce section, and began perusing the fruit. She felt herself drawn to the bananas, which reminded her so much of her good friend Kristine. Soft and sweet on the inside, with a leathery yet smooth and pleasant exterior that meant it didn't need the protective packaging many other sweet treats came with. She contrasted them with the coconuts that brought Charles to mind, with their hairy covering and hard shell that made it nigh impossible to reach the sweetness she was so sure was hidden beneath, but would likely be underwhelming when she finally made it through.
"For the last time, Kristine and I aren't like that, and I'm not breaking up with Charles just because you don't like him!" Catherine said to the lights hanging overhead. One of them flickered slightly, offering the silly girl some response for her trouble.
Catherine placed one of the bunches of bananas in her basket, as well as a head of broccoli, the many florets of which represented her unwillingness to truly let herself blossom for fear that it would make her unpalatable to those around her.
"Oh for fuck's sake! I do not need a therapy session right now!" Catherine said, to the nozzle spraying a fine mist over the vegetables on display. The other customers surely had doubts about her assertion, given her penchant for shouting at random inanimate objects.
Catherine then grunted and began walking off in a huff, snatching a package of ground beef off the shelf. While not representative of a person, the meat being processed to the point of being unrecognizable, which then had to be cooked until it was even more unrecognizable lest it cause health problems for whomsoever ate it, perfectly illustrated the tragic disconnect between people and the food on their plate.
Indeed, as she grabbed a pack of her favorite artificially-flavored fizzy drink, Catherine couldn't help but recognize that cruel irony of spinning her wheels at a job she didn't like to get food she didn't understand to sustain a body she never asked for. All so she could continue working that same job, with her days off being filled with meaningless frivolity and pointless busywork. If ever there was a time when poor Catherine needed to take a few days off, and perhaps reconnect with some family members she hadn't interacted with enough in recent times-
"Yes, I said I was going to help out on my grandparents' farm this weekend! No, I wasn't planning to shirk on it! I already told Kristine I couldn't come to the party! You don't have to guilt trip me on this one!" Catherine shouted at the shelf.
Finally, Catherine walked over to the freezer section, examining the frozen pizzas carefully. Their disk shape appealed to her inner tech geek, while the roundness foreshadowed the effect the food would have on her body.
Catherine stuck her middle finger out, holding her hand aloft and seemingly directed at an angle above her. Finally, she could resist the temptation no longer, and returned to the doughnuts. They cried out to her, spiritually drawing her into their glutinous grasp.
"Fucking asshole..." Catherine mumbled to nobody.
She proceeded to the checkout, where one of the cashiers began scanning her groceries.
"Paper or plastic, Ma'am?" the young man asked.
This drove Catherine's mind into a flurry of activity. Paper, a biodegradable material made from the pressed carcasses of the world's ever-dwindling supply of trees, or plastic, a plentiful waste product which caused more problems after it had served its purpose than it ever did before?
"I actually have my own bag, hang on," Catherine said, refusing her revelations and checking her satchel. She quickly realized that, much like her wallet and her dignity, she had left it in her car. Her head immediately snapped up and she stomped on the ground before yelling, "Goddammit! Now you tell me?!?!?!?!"
"Uh, Ma'am? Is something wrong?" the cashier asked.
"I left my money in the car, give me a minute to go grab it," Catherine said, ignoring the plight of the people behind her so she could avoid facing another harrowing excursion through the endless aisles of the labyrinthine supermarket.
She sprinted out of the store, leaping with a flip over a cart a woman was returning to the corral. This too could be said to represent Catherine's approach to life in general, wildly dodging simple problems that could be easily circumvented without such action. She grabbed her wallet from the car, along with her bag, and rushed back to the store, avoiding any distraction along the way.
Finally, she paid for her groceries, handing over her hard-earned cash for the food she had worked so hard to get, and began heading back for her car. As she went, she realized that the cashier vaguely reminded her of an apple. Sturdy, with a sweetness about him that would surely be easy to find through the thin, shiny layer of-
"Nope, not even going to consider it," Catherine said to nobody. She knew the truth deep in her heart, even if her brain was too stubborn to accept it. Holding another middle finger to the sky, she did what she always did when faced with existential questions of herself, her past, and her place in the world. That is, she left without thought or comment, climbing into her car and pulling out of the parking lot.
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2023.06.01 02:31 julia-on-reddit Vegan Lies
I'm curious how many "long-term healthy vegans" are real vegans, and how many lie who they are, while convincing other people to join their ranks. It's impossible to know what people eat in private, how healthy they are, leave it alone, anybody can say anything online. And people can lie to themselves.
I didn't think much of veganism until a "long-term healthy vegan" friend moved in. She's neither vegan nor healthy. She eats non-vegan whenever she feels like (dairy, eggs, seafood in the open, meat and fish in secret, it's complicated). But when offered, she refuses to eat non-vegan foods saying she's vegan. She buys overpriced frankenfoods lacking nutritional value, like plant based fake "cheese" and pours weird sauces on vegetables "it's protein, good for health". She's welcome to eat my vegetables (which we eat a lot on this house), and she can always eat a plateful of organic cauliflower instead of a small box of her cauliflower based fake "cheese" where she pays primarily for the fakery (Should it be forbidden to call those products "cheese" or "chicken"? It's deceptive). She frequently gets sick with mixed symptoms, some kind of flu mixed with stomach problems or something, hard to tell. But she denies that she's sick blaming other people (those lacking virtue who must be sick for real) for giving it to her. It's a lot of twisted logic...
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2023.06.01 02:25 _billy_the_kid 22 [M4F] [chat] #New Zealand/ Anywhere Ever get that itch to Start a Family?
Do you ever get that itching feeling, like you should be doing more? I have, I’m not sure what it is, but recently there’s this longing to become a father, to have a family of our own.
Let’s do it right, let me take you out for ice skating and pizza, let’s really make a connection and maybe, just maybe everything will be perfect and we can scratch that itch…
I’m M, 22 and 6ft 6 / 197cm.
I’m easy going and love sport, the outdoors, painting, music, and chilling at home.
I can play 3 instruments - bonus points if you can guess which ones.
I’ve got a B Sci and I’m currently studying a Dip Mech Eng, I used to be a head brewer for a small-medium sized brewery so I love nerding out about science, beer and how things work.
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2023.06.01 02:09 worklikeacat So it takes a minute longer to microwave this product?
2023.06.01 01:21 strawberrylabrador ASDA mini cheese and tomato pizzas in the 2000s…anyone remember these? Help!
I’ve been trying to find out more info about an ASDA product.
In the mid 2000s they used to sell Mini Cheese and Tomato Pizzas, as either an 8 pack or 10 pack.
They came all stacked on top of one another, almost like a multipack of pittas.
They were very cheap and really really really good.
Me and my family members have been trying to find whatever the modern successor to this is. I know it’s hardly a rare product but they just tasted specifically so good.
Anyone recognise them?
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2023.06.01 01:06 professorboat Edinburgh Marathon - an introduction to 'the wall'
- Name: Edinburgh Marathon
- Date: 28 May 2023
- Distance: 42.2 km
- Location: Edinburgh, Scotland
- Time: 3:07:XX
|Goal ||Description ||Completed? |
|A ||Sub 3 ||No |
|B ||Beat my dad (3:10) ||Yes |
|Split ||Time |
|5k ||21:12 (4:12) |
|10k ||20:49 (4:10) |
|15k ||20:59 (4:12) |
|20k ||20:55 (4:11) |
|Halfway ||1:29:04 |
|25k ||21:01 (4:12) |
|30k ||21:14 (4:15) |
|35k ||21:33 (4:19) |
|40k ||24:47 (4:57) |
|42.2k ||6:02 pace |
(splits apart from the half are GPS - I think pretty accurate though)
I took up running in 2019, and have been training consistently since 2021. I run decent mileage - 4000+km in both 2021 and 2022, with frequent sustained peaks above 100km per week. I ran the Edinburgh half marathon in 1:23 last year, and a trail 50k in that summer, but this would be my first marathon.
I spent Christmas 2022 out for a couple weeks with a simultaneous sickness bug and a twisted knee, so started this year building back feeling like I'd lost a bit of fitness. In early February though I ran a half marathon in 1:22, and although I think the course was a little short I felt like I was still in decent shape.
I designed my plan based on Pfitz, averaging 114km over the 13 weeks pre-taper, peaking at 131km per week (in fact, 152km was my highest 7 day total!). Although I'd hit close to this mileage before on one-off occassions, never for such a sustained period. I got married and went on my honeymoon during this period, but still sustained the mileage - only really missing a couple days when I was sick about 3 weeks out. But the timing of the honeymoon, being away for someone else's wedding and then getting sick meant that my peak mileage was 7 weeks out.
My general structure was running 7 days, normally with a couple of doubles (run commuting 3 times a week). One workout - starting with tempos and then moving to shorter stuff closer to the race a la Pfitz - and one long run. I wasn't as good getting the medium-long run in mid-week as I'd have like, but I did 6 runs longer than 30km, with two 37km runs.
The latter of these, 4 weeks out, contained 23km at marathon pace - I started this at 4:15 and worked down to 4:05. The 23km averaged 4:11 and felt good - not easy but definitely not an all out effort. I only did one other MP LR - 31km w/ 16km @ MP. I did that early in the block in non-race shoes, started too fast and blew up completely - so the later run was a good confidence builder.
Other workouts weren't anything special - I'm not really one for hard sessions. I did race a few times though - two 10 Mile races, a half marathon (on my honeymoon in New York!), and a 10k two weeks out. These were all largely untapered, but ran 1:01:XX in both 10 Miles, 1:22:35 for 3rd place in the HM, and 37:12 in the 10k.
So while the training wasn't perfect
, I was pretty happy and in the best shape of my life. All this gave me confidence that targeting sub-3 was a good idea - and if anything, a bit conservative - at Edinburgh.
Forecast was for a bit of a heatwave, but thankfully race day was supposed to only be 14C - although in the end this felt hot enough with no clouds or shade. My wife came down with a nasty sickness about a week before the race, and although I think I missed it I was a bit paranoid I might have something lingering under the surface.
Nutrition-wise, I had two slices of toast and a banana for breakfast, a gel just before the start and then 6 on the course - after roughly 5k/10k/18k/26k/35k/40km.
I started conservatively, 4:22 for the first two km, then after the downhill settled into 4:10-12. I came through halfway at 1:29:04 feeling decent - working but feeling good about the pace. This continued until about 31km, where there's a wee gravel section I was slipping a bit on. After that I slipped a few seconds off the pace - not much, but around 34km I started see 4:20 on my watch and my confidence was fading. I thought sub-3 might be tight but doable if I could hold on to that. Sadly it was not to be.
Around 38k I hit the wall big time - dropping below 5:00/km, and then quickly below 6:00. I knew sub-3 was long gone by now, but kept myself running - I didn't stop or walk at all, but I was going at what is normally the slowest end of recovery. Interestingly, my heart-rate dropped here too - I just couldn't get my legs or body to work for me.
I even started to panic that my very safe (I thought!) B goal was in doubt. My dad was a very good 3000m SC and 5000m runner when he was young (15:20 5000m PB I think), but he'd run one marathon without specific training, blown-up horribly and come in at 3:10. So a 'family PB' was the back-up goal.
In the end I kept moving forward, and made that time fairly comfortably. I mustered my best 'sprint finish' at about 5:10/km and came in at 3:07.
Post-race & Reflections
I was disappointed, but not as much as I'd thought I might be. Cringe as it sounds I'm pleased I managed to keep myself running when the goal was evaporating.
I don't think I went out too fast, and the pace felt fine (until it didn't), but possibly that first half stretch from at 4:10ish was a little bit quicker than ideal. All the predictors had me on a fair bit quicker than sub-3, and I ran good mileage. While there's tweaks to be made to training, I can't think of anything super significant.
So thinking of what went wrong, I'm focussed on nutrition - the gels were the High-5 ones with 23g carbs, so in total I had ~160g, a bit below 60g/hour recommended. I thought this would be OK - but evidently not.
I'm interested in people's thoughts though?
After some recovery weeks, I'm focusing on a HM and a 10 Mile in SeptembeOctober - would be nice to get closer to sub-1:20 and sub-60. But I think I still have a marathon itch to scratch - so will probably sign up for another next spring and give sub-3 another go.
Made with a new race report generator
created by herumph
submitted by professorboat
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2023.06.01 00:58 venus-bluee Why are the customers so difficult sometimes
I know this is probably for the story but it seems like recently their orders have been more complicated lol
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