ѕєχυαℓ ρσℓутσρє

I fuck numbers.

  • 7 Posts
  • 95 Comments
Joined 2 years ago
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Cake day: June 21st, 2023

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  • Wealthy people get most of their income from capital gains, which is taxed entirely differently.

    Because we can’t possibly change how it works so that we can tax capital gains too, right? Give me a break.

    In a world where nobody is threatened by poverty or hardship, having a hobby of collecting diamonds doesn’t hurt anyone.

    Keep living in fantasy land. How do you think something like that will be achieved, if people are allowed to hoard as much money as they want? What is the incentive to do any good if greed is celebrated and never punished?

    someone just repeats what they see in memes

    You’re just a centrist neoliberal. What you’re suggesting is literally what has brought us here.

    it’s hard to take you seriously

    The feeling is mutual.

    Also, when someone starts to dish out personal attacks unprovoked, it’s a dead giveaway that they don’t actually have a point.







  • In general, Gulab Jamun is soft and soggy, full of sugary syrup. The exact taste, softness, sogginess etc. depends on where in India you’re trying it. Like most Indian desserts (or maybe even cuisine in general), it’s a common name given to a diverse array of related desserts. (Mostly by foreigners. In India, we usually use the regional names.) They all have regional names, and are very similar but distinct. For example, in my hometown, it’s called Pantua, and it’ll be softer but less sweet than say in Western India.

    Same fo Jalebi (we call it Jilipi). It’s crunchy, and sweet, and a little sticky. Once again , the sweetness varies a lot depending on where you are. It’s usually made from fermented wheat flour. I’ve also seen different kinds of flour being used to make the dough, which changes the taste a lot.

    Sorry if I wasn’t helpful, but it’s just very hard to explain how it tastes, because it depends on so many factors.