h-a-reference-research-resources - Tumblr blog

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👏🏾Education 👏🏾is 👏🏾a 👏🏾right,👏🏾 not👏🏾 a👏🏾 service 👏🏾

Pass along and use the shit out of them

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One of the most life-changing things I ever learned came from Mythbusters, where they tested and proved (with cognitive testing puzzles and reaction time tests) that lying down and resting with the intention to sleep STILL provided significant mental benefits over just staying awake, even if a person couldn’t fall asleep in the amount of time they had. 

It helps me to actually sleep to know that just lying down with my eyes closed is still doing me some good, and helps me to not freak out/beat myself up when I stay up later than intended. Any amount of rest is better than no rest!

So if you didn’t know that…now you do

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A lot of ideas widely accepted in academia are bullshit. I think large swathes of psychology, sociology, and econ are probably nonsense. But if you're a layperson and you think you can do better than the professional researchers, you're also probably wrong. These fields aren't full of bullshit because the people who do them are especially dumb or malicious, they're full of bullshit because they are domains where it's genuinely hard to tell truth from falsity. This means both that honest errors are easier to make and that shitty research is harder to root out. There are probably systematic biases of various sorts the researchers are subject to, but as an outsider you probably aren't subject to fewer biases, just different ones. And you know a lot less about the topic at hand.

This doesn't mean you should trust the experts. My god, don't trust the experts! Just don't trust yourself or anybody else either. Much of the time nobody knows what the fuck is going on.

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i don’t even need to know the context of this drawing

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Every time I see some moral panic article about how some alarming % of teens admit to vaping or smoking or doing drugs or whatever, I think about that time in 9th grade when school handed us a survey on substance use, told us we had to fill it out, and me and a half dozen friends reported that we’d been habitual users of heroin, cocaine, and acid since the age of 9.

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That paprikahendl recipe

So the first thing to be said is possibly the most important: this is a paprikahendl recipe. (And in this case, it was made with duck, because we were out of chicken... so it's probably paprikaentl, if anything.) :)

Everybody's mom or grandmother would've had her own version of this, which would naturally be the best one in the mind of the person you were talking to. The original dish, though—as @petermorwood has pointed out—would have been a peasant dish of the use-a-moderate-amount-of-flavorful-and-spicy-meat-to-season-a-lot-of-noodles-or-whatever kind. If you're a peasant, after all (and maybe even if you're not, of late...), meat is expensive, so in dishes of this kind it's used as more of a seasoning for what you have plenty of—in this case, the tiny flour-based noodles-or-dumplings called spaetzle. (In its rural beginnings, of course, the meat probably would've been a laying chicken that was too old to lay any more... or even a cockerel that had started shooting blanks, and whose morning racket was starting to get on your nerves.)

Later, though, a small tender chicken (or two) was seen as preferable. Paprikahendl became very popular in Hungary and other parts of central Europe, and in the process—over time—got taken somewhat upmarket. The recipe I used as my basis for this version is one that apparently was (and who knows, maybe still is) served at one of Vienna's famous Sacher establishments. As a result it contains elements I'm none too sure about—such as the last-minute apple—but otherwise seems to me to hold water.

The full recipe is here. Now let me tell you what I did to with it.

(inserting a cut here, so those who don't want to watch a bunch of video clips of things frying and cooking won't have to...)

Normally in the initial stage of this recipe, you'd cut up a whole small chicken (or two) into pieces, color them in your preferred frying fat (in Hungary, possibly lard, but at very least butter) and then set them aside to make the sauce. In this case, since the meat I had to work with was duck, I cooked that as directed and put it aside while we went off to do some other stuff. I also made spaetzle to go on the side, as it's the kind of thing you'd be likely to run into regionally. These we can fortunately buy ready-made, like most other kinds of pasta. Or you can make them from scratch. Since I now have a Magic Spaetzle Machine to do this, I'll show how that's done some other time. (Or you could look at this video...)

Then, to make the sauce, I pulled together:

The zest and juice of a lemon

Half an onion or more, chopped fine (I have to be careful with onions, as too much will set off my IBS)

Off to one side, I asked Peter to do the dry paprika mix for me. This was two very heaping tablespoons of paprika, and about half a teaspoon of cayenne, to mock up the heat of the hotter paprika that would have been used in small villages in the Carpathians.

Then I clarified some butter in the microwave, about three tablespoons of it (you melt it in a tall glass and set this aside until the milk solids settle out, then pour off the clarified butterfat) and dumped that in the big cookpot along with the onions.

When those had hit the cooked-until-translucent point, I cut the duck up into chunks and got them ready to go in: then added the paprika and (when that had fried a little) the lemon juice. (Paprika can taste a little raw in a sauce if you don't fry it a bit first.)

Then in went 125 ml of rose wine (I'd have used white if I'd had any, but whatever...) and about 500 ml of chicken stock, and everything got stirred very well together.

After that, the duck got chucked in and the pot was covered and left to simmer for 45 minutes or so. Normally this would be the time a raw chicken would need to cook, and naturally the duck was well cooked already: but it seemed to me that another 45 minutes getting even more tender couldn't hurt it.

So that was what happened. At the end of 45 minutes, the duck was removed and set aside while I got busy with finishing the sauce. You lower the temperature in the big pot until the pre-sauce liquid is just barely simmering. Then to thicken it, you use about a cup of the thickest sour cream you can lay your hands on, with a third of a cup of flour beaten into it very well with a fork. At which point you should be able to do this with the fork:

Now you find a big balloon whisk and start whisking this mixture into the pre-sauce, sort of a tablespoon or two at a time...making sure each dose of sour cream + flour is very well beaten in, leaving no lumps, before adding the rest. When it's all in there, you very gently raise the heat, stirring or whisking occasionally, until the sauce starts to thicken. Then add the meat back in and let it warm through in there for a little while longer: ten or fifteen minutes should do it.

Assuming that people are ready to eat, you heat the spaetzle (and toss it with some butter), plate it up, and add the paprikahendl on top. And dig in.

...Anyway, that was my take. If you go googling for "paprikahendl", you will find many, many more recipes: some far less complex than this approach, some far more so. Pick one that suits you and see what you make of it. This one worked really well, though: so you might like to take a shot at it.

If you do: enjoy!

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Professor Oak's Research -- Ken Sugimori

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pssssst hey. hey. free and expansive database of folk and fairy tales. you can thank me later

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If I may, I must make the gentle request that people consult Wikipedia for basic information about anything.

I’m not entirely sure what’s going on, but more and more people coming to me saying they can’t find info about [noun], when googling it yields its Wikipedia entry on the first page.

I’ve said it before, but I’ll gladly say it again: You can trust Wikipedia for general information. The reason why it’s unreliable for academic citations is because it’s a living, changing document. It’s also written by anonymous authors, and author reputation is critical for research paper integrity.

But for learning the basics of what something is? Wikipedia is your friend. I love Wikipedia. I use it all the time for literally anything and everything, and it’s a huge reason why I know so much about things and stuff.

Please try going there first, and then come to me with questions it doesn’t answer for you.

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Eternal Flame Falls sounds like the coolest concept for a fantasy book. A path you follow down into a ravine until you find an ever-burning flame inside of a waterfall? That’s fuckin metal! But it’s not in a fantasy book it’s like an hour away from my house I can literally go see it any time! I remember it like once a month and lose my shit over it every time

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you're laughing. charles dickens had a son named plorn and you're laughing

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it's always a good day to complain about English speakers

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Hey, is TempleOS occult/esoterica? It... seems like it might be.

I mean, literally yes, but with the caveat that it was created by someone who was clearly suffering from unmedicated schitzofrenia.

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rpgmaker xp is free on steam right now. go pick it up if you have any interest at all, especially if you don't own any other rpgmakers, because it includes a perpetual commercial licence

also you can make pokemon fangames with it, if that's your thing

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Rat kings are phenomena said to arise when a number of rats become intertwined at their tails. Historically, there are various superstitions surrounding rat kings, and they were often seen as an extremely bad omen, particularly associated with plagues.