Straight up MSG. If you taste a savory dish and something’s missing it’s most likely umami. And a pinch of that stuff will add it without any other flavors. Sure, you can also use mushroom powder, nutritional yeast, bouillon cubes or fish sauce, but all those introduce additional flavor notes that I might not want in my dish.

I’m actually really happy with my Snapmaker U. Not only has it been rock steady at printing and quality, they actually open sourced both their firmware and slicer. And flashing a custom firmware is as easy as copying it to a USB drive and plugging it in

AI is one of, if not the most invested in yet unprofitable industries in the history of humanity.

I think there are some Dutch tulip farmers who would like a word with you

I just ate a whole chocolate bar after eating a big bowl of pasta…