Jokes on you! I do all of that and it still hurts!

But attacking women from the front would work??

Noted. Attack men from the side, women from the front 😎

In theory you could. The body and especially the brain are incredibly adaptive, and we already know how to attach limbs with pretty high success rates.

So in theory you could either surgically fashion a tail from other body parts, or (still super early tech with mostly failed attempts) decellulise an animal tail.

Once you have a tail you can just attach it to some veins, arteries, nerves and muscles. After a healing period you will start physical therapy and slowly learn how to control it.

What?? The person that literally looks like 3 different people in his own thumbnail is not real??

Multiple levels of sad. Sad for the inmates that were harassed, sad for the victim, and especially sad that a system that handles millions of people can’t figure out how to handle trans people.

If only it was that simple 🥲

Go go gadget fleshlight!

The Department of illiteracy

Really fucking cool

I don’t know of any, just commenting to keep track of this post and add engagement.

The fall of gluten!

Just because it is not as solid as a dough I would say a bit more than the normal amount. the usual ratio is 1-2% by weight of flour. I would suggest 3% so for 500g of rice you would put 15g of dry yeast.

Don’t forget to add a bit of sugar otherwise it will rise very very slowly. I would add around 5% sugar by dry rice weight, but if you want less you could get away with it but it will take longer to rise.

P.s

Adding more yeast and/or more sugar will usually produce even nicer results, the only issue is that the more yeast you add the more yeast flavor you get, but personally I associate it with good bread so I love adding lots of yeast and I go for like 5%.

You can also make it as a regular loaf using yeast and not a starter

You can make sourdough from rice that is really really close to the real thing. The basic recipe is this:

• if you want sourdough you need to make a starter, you can use any normal recipe and replace the flour with rice flour or soaked rice that was then blended.
• soak 500g of glutenous rice for 4-12 hours (the longer the better)
• add soaked rice to a high power blender with whatever you want for flavor and texture(ie salt, spices, oil)
• blend while adding water until the blender is able to blend all of the rice properly (will be smooth and probably like a batter, not a dough) do it slowly as to not over do it and get a watery mixture.
• make sure the temperature is ideal for yeast (blend more to heat it up, let it rest to cool down)
• add yeast/starter and blend shortly just to mix it.
• pour the mixture in a loaf pan (about half way to the top) ideally a silicone one as it bonds strongly to everything, if you are not using silicone I would suggest parchment paper
• sprinkle water on top of the batter and let it rise, if done in a cooler temperature(longer time) be sure to sprinkle water every now and again.
• when the batter is close but not yet at the top of the pan, move on to baking.
• sprinkle water on top of the batter again and bake at 170-180c with a pan of boiling water to keep the oven air moist.
• it should be done when it has browned and the inner part has reached at least 98c
• get it out of the pan while it is still hot (easier) and let it cool before slicing.

Some people that have tried it when I made it didn’t even realize that it is not wheat.

Taste is much more about the grade, this is more of a texture situation. Personally the S type looks fun to lick.