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[Rowanas]

I wasn't scorning dragdeler, I was pointing out An amusing fact that isn't widely discussed.

Ah, like that the Irish are associated so heavily with potatoes, despite those being an import from the americas as well?

[Hanslanda]

I wasn't scorning dragdeler, I was pointing out An amusing fact that isn't widely discussed.

Ah, like that the Irish are associated so heavily with potatoes, despite those being an import from the americas as well?

Exactly.

[Caz]

I wasn't scorning dragdeler, I was pointing out An amusing fact that isn't widely discussed.

More like ~450 years. They were probably barely edible before then anyway. Have you seen older plant cultivars? Dreadful stuff.

[Tack]

If Australia's 'thing' is beer and lamb, it's then two introduced species being enjoyed by a third introduced species.
We've literally only had a globalised population for ~250 years. Compared to that a 400 year history of tomatoes in Italy is quite good, as traditions go.

[heydude6]

Modern storebought tomatoes have been carefully cultivated to be big and to have a large yield and a beautiful, unblemished* red colour. Things like nutrition and taste are less profitable. Add to this the supermarket habit of refrigerating them (tomatoes are in fact as shelf-stable as any other fruit) that further makes them lose taste and you get the watery pile of meh that they are.

Cooking them strengthens the taste, but homegrown tomatoes are much better, especially if you can get your hands on some seeds for less standardized cultivars.

*also, most of the time the blemishes come from things that have nothing to do with the produce's quality: those brown gashes you sometimes see come from the tomato being rained on; completely harmless, yet literal tons of perfectly fine food gets thrown away for such "aesthetic" reasons.

To add to this, I would recommend that you guys try heirloom tomatoes. They look kind of weird, but they definitely taste better

[KittyTac]

My mouse is being an ass and registering single clicks as double clicks.

[Rowanas]

My mouse is being an ass and registering single clicks as double clicks.

Until I correctly parsed the start of your sentence, I thought I was having a stroke.  That's my WTF for today.

[Lord Shonus]

My mouse is being an ass and registering single clicks as double clicks.

This generally means that the microswitch is wearing out. There's ways to rehab it, and it is possible to replace the switch itself, but I find that replacing the mouse is the more practical option.

[Kagus]

My new mouse just likes to pretend that I have Parkinson's.

[Khan Boyzitbig]

Cheaper too in some cases. I need a new one at some point, though opening mine and clearing some gunk did alleviate the problem. Now its only occasionally double clicking one a single click or right clicking on a left click.

[Rolan7]

I cleaned my previous mouse with a q-tip pretty often, since the light sensor would get visibly dusty and the mouse's responsiveness would plummet.  The slot on my current mouse is too thin for that, but a toothpick wrapped in a little tissue works great.  The smaller slot also seems to keep dust out better, so I have to clean it less often.

Not that I mind, it's kinda fun to scrape gunk out of things.  And this is a whole lot safer than doing it to one's ears, that's for sure.

That said, last week I carefully q-tipped inside my ears - which you should never do - and then tried out my noise-cancelling headphones I had misplaced for a few months.  The artificial silence and "just scratched an itch within my head" was WTF, but definitely a good kind.

[Dozebôm Lolumzalěs]

My mouse is being an ass and registering single clicks as double clicks.

Until I correctly parsed the start of your sentence, I thought I was having a stroke.  That's my WTF for today.

It would have been better if you had thought you were going senile.

[Ulfarr]

I was specifically referring to Kumis with that remark however, it gets up to 2.5% alcohol. Just pointing pointing out how far people will go for a drink. Fermented horse milk it is.Kefir is the soft drink version.

You are right in that it is an alcoholic fermentation but I think you are missing the point.

Historically fermenting milk was mostly about preserving food, so in this case the potential to get tipsy/drunk is better to be considered as a side effect.

 You could *technically* get drunk consuming kumis/kefir but it's highly unlikely, even at 2,5% it's still lower than even the 'weaker'  swill tier beers which average at about 4-5%. Other recreational uses might come into play, but it still would be closer to how some people enjoy a cup of tea or coffee between or after meals, namely when they just want to drink something that isn't pure water.

Another point to consider is that for most tribes/civilizations, especially by the time of the Mongol Empire, both beer and wine would be readily available either through domestic production or commerce.

[Arx]

For a long time, fermentation in general was less about alcohol and more about the fact that even the low concentrations made the liquids safe to drink, wasn't it? Or is that misinformation?

[Rolan7]

That's what I was always told.  And that "wine" as we hear about in the Bible was heavily diluted, since it was a means of disease-resistant hydration.

I don't know if it's true, though.  Just that I want to try some Fourth City Airag kefir, and kombucha.  Strong-tasting fermented, legally non-alcoholic drinks my dad used to share with us.  SO strong-tasting.

And not freakin' strawberry, or sweetened.