I wonder what it’s like to be one of those people who’s known far and wide for a single post with a hundred thousand reblogs, but isn’t known for anything else.
Like, they seem to get a lot of randos in their inbox asking about That One Thing for years. Does that turn their blog into a single long term meme, or something? How do they balance talking about stuff they actually care about with talking about crucifix nail nipples or anal sneezes?
I just imagine it must be a super weird position to be in.
…If you guys start reblogging this in order to turn me into one of those people then I am dragging all of you down to recursion hell with me I swear to G-d
RETURN OF RECURSION HELL
I BET YOU THOUGHT I WAS GOING TO LET THIS GO EVENTUALLY
NOPE
BEATING DEAD HORSES IS MY FAVORITE HOBBY
SHAMBLING FROM THE GRAVE
WHAT IS IT
WHAT RETURNED
AAAAAA
ZOMBIE HORSE
We beheld a pale horse, whose name was Blue Hellsite
If this post is going to hit 100k notes, it probably needs sub-branches on topics that are tangential at best.
RESOLVED: Big Yud’s single most incorrect view is his failure to appreciate the gustatory wonder that is raw onions.
If yudkowsy hates raw onions then I’m an Onion Yudkowskian
I think an Onion Yudkowskian would be someone whose views on AI risk and such were buried under layers of something else.
In any event, raw onion, like raw garlic, is wonderful. I am not kidding when I say I have some almost every day.
Raw onion is good, but I’ve never just cut up an onion and eaten it whole.
Maybe I should.
You did, however, inspire me to eat some garlic I had lying around.
Yeah I only like cooked onions.
I don’t mind onion flavor but I strongly dislike the textural results of the standard way of incorporating onion into dishes (cut up into small pieces, sauté, mix in); I hate biting into surprise crunchy bits in something with an otherwise non-crunchy texture (e.g. roasted potatoes).
Onion preparations methods that avoid that particular preparation method are fine by me, though. I don’t particularly like onion rings but I don’t find them unpalatable, and putting tomato sauce with onions in it through a blender removes my objections.
I don’t think I’ve ever tried raw onions; I don’t cook with them often enough for the opportunity to arise much. I suspect I would find them unobjectionable, though probably not particularly appealing either.
I haven’t tried raw garlic, either, although I do like garlic quite a lot. I usually use pre-minced garlic (I know, I know), which really isn’t appealing to eat on its own. Maybe next time I go to the trouble of starting from a whole garlic clove, I’ll try a bit raw.
Many years ago I incorporated raw onions into a salad, but first treated them with the confusing mixture of salt and olive oil. It was supposed to take the sharpness out of onions, like sautéing, but without removing the crunch. I unfortunately cannot remember whether it did, though I do remember being surprised by *something*.