BarrelAgedBoredom

@BarrelAgedBoredom@lemmy.world

• ⁨Comment⁩ on ⁨When you notice Lemmy is quieter than usual, thean have a look at the Lemmy.world status⁩ ⁨⁨1⁩ ⁨year⁩ ago⁩:

  Sweet, thanks!

• ⁨Comment⁩ on ⁨When you notice Lemmy is quieter than usual, thean have a look at the Lemmy.world status⁩ ⁨⁨1⁩ ⁨year⁩ ago⁩:

  Commenting on your comment not because I expect you to have them or anything, it’s just the top comment so hopefully someone sees this. I know there’s a handful of links out there to browse instances. Are there any that can see who’s defederated with who/ which instances are federated with the most instances? I had another account on a .ml domain instance but they got purged with a bunch of others a couple of weeks ago. I use my lemmy.world account because it has the most-ish reach for finding new communities and whatnot

• ⁨Comment⁩ on ⁨“We just lost 3TB of data on a SanDisk Extreme SSD” - The Verge⁩ ⁨⁨1⁩ ⁨year⁩ ago⁩:

  I didn’t believe you but yeeeeeesh. Lots of self righteous penises ITT. If people buy an expensive hard drive, it should work. Not everyone knows everything there is to know about data storage, have a little grace people

• ⁨Comment⁩ on ⁨[deleted]⁩ ⁨⁨1⁩ ⁨year⁩ ago⁩:

  Kinda sounds like they’re describing GHB in the article, which leaves most people without a hangover and has often been described as “getting drunk without alcohol”.

  Sythehol sounds like a neat concept but I personally don’t think it’ll happen. Even if we find a drug that produces all of the effects of ethanol without the long term health effects, hangovers and can be easily “undone” a la narcan for opioids, I don’t think it would take off. And that’s all of those prerequisites are a pretty monumental undertaking. If you enjoy quality bottles of rum, tequila, whiskey, gin, etc. a big part of its flavor is due to ethanol. It’s a great solvent and all of those flavors from the mash are dissolved in the ethanol. If it’s an aged spirit like a quality scotch or bourbon, the ethanol is pulling those wood sugars and volatile compounds from the barrel, giving it it’s characteristic flavors. And those compounds break down over years, forming new flavors, adding texture and mellowing out the ethanol “burn”. There’s no replacement for that. People have tried rapid aging in all sorts of novel ways or adding flavors to the finished product. They produce subpar spirits.

  Part of drinking is the effects but for a lot of people it’s the unique flavors that can’t really be found otherwise, particularly in fine wine/spirits or craft cocktails. It’s an experience in and of itself, outside of simple intoxication