• 2 Posts
  • 120 Comments
Joined 2 years ago
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Cake day: June 27th, 2023

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  • Yeah that tracks. I’ve always been comfort minded so the Model 3 feels really bad to me.

    For materials, they’re like one step above hard plastic. They don’t feel like high quality versions of whatever material they are, if that makes sense. “Just… fine” is a good descriptor. Unfortunately I don’t spend a ton of time in its competitors so I may have been unfair to the materials by comparing it to more expensive options. And yeah, in my case the barebones interior feels less comfortable.

    I do hope you keep liking the car! None of us ex Tesla supporters could have seen this coming, so it shouldn’t hinder your enjoyment.


  • I guess I wanna clarify that it’s bad in my opinion, not objectively. I’ll return to this later. I just don’t wanna seem like I’m shitting on your car or the reasons you got it.

    Cars are typically comfortable when they have good ride quality and interior. The Model 3 has the absolute worst in both regards of any EV I’ve tried. The suspension is legendarily poor and is my primary complaint— it truly feels like punishment. As if every road imperfection was multiplied, not dampened. They could’ve given it the interior of an S class and I’d still find it uncomfortable. Yet the interior is sterile and features low quality materials. I tried my best to recall any one comfort besides heated seats, but I truly believe it is bereft of them.

    So, back to how this is my personal opinion. I am a traditional comfort guy: good ride quality, creature comforts, high quality materials. For those who don’t care about that, the Model 3 is a great “get me there” vehicle. The software is good and it has ample driving assistance. The supercharger network is unrivaled if you don’t mind funding Musk (I do, so even though mine can now access the network I won’t use it). It’s very functional. Just not physically comfortable.

    I’ll admit that most of the EVs I’ve tried are Model S competitors, not 3, but I’d still take either Ioniqs or the Mach-E over the 3. Also the latest Model 3 improved the suspension, but I’ve yet to try it


  • That song gives me a physical revulsion every time I hear it. It’s more than just disliking a song. This is something that tries to pretend it’s a song, but ultimately isn’t. It’s unsettling. Like if a monkey skinned a person and dressed in that skin and carried on as if it were a person.

    My Pal Foot Foot is a monkey wearing a human skin-suit and trying to be a human.

    From an old reddit comment about this song. I don’t think it’s that bad, but maybe time has made it grow on me.



  • Oh, I have shrimp. Mine are near zero care opae ula; I top off the tank with distilled water occasionally but that’s it. Well, and I have them on a light cycle so the algae grows.

    Still, if anyone is interested or feels like shrimp would improve their lives, feel free to respond and I can help set up a new tank. Mine are truly near zero maintenance though so I don’t know if it would be a profound life change like OP’s.









  • Yep. I’m a little too deep into sushi and it’s pretty funny that people will gatekeep ingredients.

    The ingredients that Edomae chefs now use are extremely traditional. Essentially every single one was for food safety, not taste. Vinegar, wasabi, and sake in nikiri are all meant to prevent food-borne illness. The red rice vinegar used at high end restaurants was originally used because it was cheap. Fish is obviously readily available. Edomae chefs now use them because they prefer the taste— which I’ll agree with, I make it the same way— not because it’s sacrilege not to. Every one of the top chefs can tell you the history of sushi as a stall food meant to be accessible.

    Even crotchety Jiro, who might chastise you for using soy sauce, deviates from tradition by using exclusively white vinegar and adding sugar. Yet the same gatekeepers love that guy (until you reach the super gatekeepers who are too cool for him because he got famous).

    Sushi superiority is truly insane to me. I wonder if some assholes back then looked down on the “peasants” for trying to extend the shelf life of their food.

    Sorry this comment is so long, I’m way too deep into this. It’s funny, two chefs I know are top five in Japan (thus, some would say, the world), respected beyond belief, and on my first visits they stayed well after close to talk to the dumb foreigner who wanted to improve his at home sushi. One doesn’t speak English and has one of his apprentices translate between us. I guess when you get far enough into sushi, you feel the need to ramble about it.



  • Real wasabi paste sounds like a poor value, wasabi doesn’t age too gracefully when grated and you’d presumably pay a markup for the packaging and grating

    For those who live in areas with good Japanese grocery stores, I highly recommend looking for some rhizomes and grating it at home. Super easy, less than $10 for several servings, and lasts a couple weeks. If anyone is interested but doesn’t wanna Google it, feel free to reply or DM me and I can send my grater/process.

    There are a lot of foods that aren’t quite as good out of their home country, but American grown wasabi is excellent. I’ve had someone tried to gatekeep me but like, I coincidentally am very into sushi and am reasonably friendly with a couple ***/Tabelog gold sushi chefs that I visit when in town, some of the best in the world with access to the highest quality ingredients. I’m not eating the wasabi directly but I can’t tell a difference between theirs and the American one from half moon bay. It’s definitely worth trying if it’s available in your area, you aren’t missing anything by doing it yourself and it takes minutes.