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March 14th, 2017

That's me in the corner… [Mar. 14th, 2017|11:05 am]
The Question Club

thequestionclub

[l_o_lostshadows]
There's a blizzard outside, so how about a poll

Have you read the text(s) associated with your religion from cover to cover?

Of course
14(20.0%)
I'm working on it
5(7.1%)
I've read the important parts
4(5.7%)
I plan to, eventually
3(4.3%)
Who has the time
2(2.9%)
I'm not religious
36(51.4%)
My religion doesn't have one
6(8.6%)

Have you ever read the text(s) from a different religion?

Yes
27(38.0%)
More than one
19(26.8%)
No
17(23.9%)
Only if you count alternate translations
2(2.8%)
No, but I intend to
3(4.2%)
No, but I have taken steps to do so
3(4.2%)

Why?

It was my religion at the time
11(8.7%)
For greater understanding
29(22.8%)
For research
21(16.5%)
It was required reading
15(11.8%)
Curiosity
36(28.3%)
It's complicated
2(1.6%)
Not really sure
2(1.6%)
I still haven't, but I want something to check
5(3.9%)
A reason not listed here
6(4.7%)

Do you consider yourself religious?

Yes
12(16.9%)
Sorta
11(15.5%)
Not really
16(22.5%)
No
32(45.1%)

Ticky

All hail!
9(14.8%)
The one true dog
8(13.1%)
Will bring peace, once the unbelievers are dealt with
4(6.6%)
Is love
13(21.3%)
Just friends
4(6.6%)
Is just an imaginary construct
23(37.7%)
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Slow cooker food safety question [Mar. 14th, 2017|05:12 pm]
The Question Club

thequestionclub

[trellia_chan]
Thought I might as well ask in case there were any here in the know regarding food safety. :-)

Let's say I prepare a slowcooker dish with nothing but dried chickpeas, onion, garlic, serrano peppers, ginger, salt, and spices. I add the water and put on the lid.... and then forget to plug it in for about two hours and 45 minutes.  Now that it's plugged in, it will be cooking on high for ten hours.

Do you think it will be safe to eat? I'm leaning toward "yes" since there is no meat or dairy or anything too terribly perishable in it. I'm not concerned about the chickpeas at all, but the fresh ingredients are giving me pause. The peppers and ginger were refrigerated, but the onions and garlic were not, though of course they need to be once they are cut.

So I dunno.  I can't find anything online that talks about crockpot food safety for anything except meat. So I need you guys to tell me I'm being overly paranoid. ;-) .
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For the Acne Prone [Mar. 14th, 2017|05:48 pm]
The Question Club

thequestionclub

[det_munch]
I have, what I would categorize as, mild to moderate adult acne. (right now I have 3-4 pimples plus 4-5 marks of ones from a couple of weeks ago that refuse to comletely disappear. generally I get white heads and the larger ones that never actually break the surface.

So, what are some recommendations for cleansers/topicals?
I've tried Cetaphil (though I saw after I had been using it that I got the one for normal/combo skin, so maybe the one for oily skin is worth a try), Neutrogena (forget which one exactly), currently I tried switching to Clean and Clear Continuous Control to see if benzoyl Peroxide as opposed to salicylic acid would do it. I do have a salicylic acid topical which I've used in the past with decent results but was wary to use it in conjunction with the benzoyl peroxide cleaners.
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Knit One, Purl Two [Mar. 14th, 2017|05:53 pm]
The Question Club

thequestionclub

[ramblinruth]
I'm finding knitting very relaxing, and am halfway through a shawl, but suddenly got attacked by a case of "What if it's un-cool?"  (I know, I'm supposed to be above all that...) So here's the questions:

If your grandma knit you a scarf would you wear it?

If you saw your grandma wearing a shawls she had knit would you think she looked dorky?

(curThe knitwork looks pretty good, and the colors are not crazy.)
link26 comments|post comment

Ice ice baby [Mar. 14th, 2017|05:54 pm]
The Question Club

thequestionclub

[hajiomatic]
I have some novelty silicone ice trays.
I want crystal clear ice "cubes". I've tried boiled water and distilled water. Neither worked. So TQC how do I get crystal clear ice?

I don't have access to unicorn tears or glacier water
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