pseudo

On a pas de !champagne.

Il y a des champenois ici ?

Je lui souhaite un bon rétablissement mais bon sang, le vieillissement de la population avance à toute allure !

Les photos sont prises avenue de Metz. Plus d'info après que j'ai eu le temps de commérer.

"J'étais sur une terrasse et ça a fait «boum!». [...] J'ai entendu une explosion. [...] Puis j'ai vu les pompiers passer."

C'est la première fois que j'entends ça. Est-ce que c'est vrai ?
cross-posted from: https://slrpnk.net/post/7804007

Many signature French cheeses currently rely on just one single fragile strain of fungi — Penicillium camemberti — which is unfortunately at risk of dying out.

cross-posted from: https://lemmy.zip/post/12041593

Countless fans took to social media to share ways they're enjoying brie before the cheese is gone for good

An article in french about how the act of maintenance become invisible in the consumerism society and the consequence it has on the way we see our self independent.

Feel free to use a translator (but I think it will struggle a bit with this article)

The article is in french. Fell free to use a translator.

I few months ago I asked advice to preserve the many heads of garlic I had : https://jlai.lu/post/253034

The reponses included to freeze it, to make confit or to preserved it in salted water or oil.

I've tried every methods, but confit that's on my list for next time I have garlic, and I've been consuming fermented garlic.
I'm very proud of that first attempt at salt fermentation (^_^)

More recently I've decided to taste my garlicky oil and I've open one of the jars. The bubbling oil was so active it splash a bit around. So I close it wondering what I have done wrong : 3 months ago, I've peel the skin that was on the older garlic heads, cut any bad looking part, place the garlic with some fresh thyme, fill the jar with olive oil and store it lip tight on a dark shelf.

So first : Thank you for all the idea. It was fun, tasty and avoid plenty of waste.

Second : Do you know what is wrong with the garlic preserved in oil ? Is it simply carbonic gaz from the fermentation that build up ? Should I have blanch my garlic or dried my thyme before hand ?

Thank you again for you precious help

Dans sa dernière enquête, Tev d'Ici Japon traite un sujet tout nouveau pour lui : la vie privée à l'ère du tout-numérique. Il explique comment, en Chine, la centralisation des services de la vie quotidienne dans l'application WeChat de Tencent et le contrôle de l'État chinois sur les entreprises entraîne une surveillance et un contrôle du peuple.

On regrettera seulement que la vidéo semble partir du principe que, puisqu'en occident les services numériques et le contrôle étatique n'est pas si centralisé, la population est préservée de cette surveillance.

The article is in german. Feel free to use a translator to read it.

And remember : The best waste is the waste we don't produce.

Say no to ketchup packet.
Refuse them

In the comment section of the original post, lots of idea of thing to refuse.

publication croisée depuis : https://lemmy.ml/post/3800869

The grams of waste per teaspoon of ketchup seems high.

What else has a super high packaging waste per consumable volume?