Gastronomicus

Gastronomicus t1_irg916g wrote

Tell me about it. A close friend of mine came from an Orthodox family (they rejected it). It was very interesting to hear the types of incredible arguments developed to support things like using electricity on the sabbath (it's only wrong when you create a "spark" apparently) or how some electronic devices are acceptable like a fitbit but not others. It's really an amazing demonstration of how logic can be abused through flawed premises.

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Gastronomicus t1_ireqh1u wrote

There's no significant amount of blood left in any properly prepared meat anyway. There's myoglobin left in the tissues which is often mistaken as blood. And salt doesn't really take it out anyway - I understand that's part of some rituals, but the salt merely draws out moisture. Some blood cells might come out with it, but it doesn't really draw blood out specifically.

Regardless, it seems that "classic" rules regarding blood and kosher allow for "blood" left in the vessels of meat? But I guess it's pretty complicated and there's more than one type of "kosher" designation.

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Gastronomicus t1_irbeadm wrote

> Ironically, most top sprinters are either North American or Caribbean black people. I rarely see someone from West Africa winning. You’d think way more folks from West Africa would be winning if it was mostly genetics

It's genetics AND the money to sponsor and promote athletes. The west has the money, and many of those top sprinters in those regions clearly trace their lineage to West Africa.

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Gastronomicus t1_iraqdyj wrote

It definitely isn't. The colour change is a function of many parameters, including difference in day/night air temperatures, day length, specific species, summer conditions, winter conditions, etc. In the end, more spectacular colour changes occur in the north-eastern part of the temperate hardwood range and montane ecosystems with colder nights.

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