TheImpressiveX@piefed.socialM to movies@piefed.socialEnglish · 20 小时前Christopher Nolan Calls Out "A Real Problem" In Amateur Film Criticism: "To Be Able To Identify The Mechanism Does Not Invalidate The Mechanism"deadline.comAquileo | external-linkAquileo | message-square49Aquileo | linkAquileo | fedilinkAquileo | arrow-up197Aquileo | arrow-down14
Aquileo | arrow-up193Aquileo | arrow-down1Aquileo | external-linkChristopher Nolan Calls Out "A Real Problem" In Amateur Film Criticism: "To Be Able To Identify The Mechanism Does Not Invalidate The Mechanism"deadline.comTheImpressiveX@piefed.socialM to movies@piefed.socialEnglish · 20 小时前Aquileo | message-square49Aquileo | linkAquileo | fedilink
Aquileo | minus-squareColdcellAquileo | linkAquileo | fedilinkEnglishAquileo | arrow-up2Aquileo | arrow-down1·14 小时前it’s to take out the bitterness, but bicarb works better and doesn’t add sugar.
Aquileo | minus-squareFishFace@piefed.socialAquileo | linkAquileo | fedilinkEnglishAquileo | arrow-up3·11 小时前How does that work? Bicarb will neutralise acid, i.e. sour flavours, but sour is a desirable flavour in a tomato. And bicarb is itself bitter if it doesn’t react.
it’s to take out the bitterness, but bicarb works better and doesn’t add sugar.
How does that work? Bicarb will neutralise acid, i.e. sour flavours, but sour is a desirable flavour in a tomato. And bicarb is itself bitter if it doesn’t react.