u/MrTralfaz

On a hypothetical Earth-like planet (similar temperatures, liquid H2O, atmosphere, magnetosphere, land mass etc.) is there any reason to think that multicellular life might develop similarly to what we see on Earth? Such as organisms that have chitin, cartilage, bone and muscle, even if the chemistry is different? Not organisms that look like Earth organisms, but something similar to vertebrates with appendages?

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Bonus question, is panspermia considered some old, obsolete notion these days or is there anyone who considers it plausible?

I like baking and since my half of the world is heading into the cold baking season I have some questions about down under baking. I've watched the Aussie Bake Off and Kiwi Bake Off and I've listened to the podcast WhatsAdamBaking from past contestant Adam Miller. I've been hearing about things I'm not familiar with like Monte Cristo biscuits, Neenish Tarts, Finger Buns, Melting Moments, Ginger Fluff, Hedgehog Slices. Those are things that haven't traveled to my area. I've heard of some classics like Lamingtons, Pavlova, I know about the great pie competition, Southland Sushi (is that a classic?). What else am I missing? Since I'm not going to visit your hemisphere anytime soon I can always make bake up something instead.

-edit Monte CARLO ! ! !

Last night I tried watching one of the 90s Trek shows. Back in the 90s I was an adult and I didn't see all the seasons of all the Trek shows. Which means the old episode I watched was "new" to me. Anyway, I watched one episode of one of the three series and it felt like the target audience was for smart 14 year olds. Maybe it was just that particular episode or that I'm older or that modern (Battlestar, Expanse) sci-fi seems much darker and more sophisticated. Plus my taste in drama has certainly changed over the decades.

Setting aside any nostalgic and youthful memories, anyone else have a similar experience? I won't say which series because I don't want this to turn into a discussion about which was best.

I love my sister, but over that last few years our phone conversations have turned into her rambling and me "listening". She's been retired for 7-8 years, I'm on my second year. I'm partly to blame because there are always times that she goes on and on... and I just tune out. If I have something to say I have to interrupt her. When I've said my three sentences she jumps back in with a stream-of-consciousness monologue that continues until I interrupt again.

I realize that she needs connection and needs to be seen. I also hear her saying things at the end of these phone calls like "I'll find something to do". I just don't want to always be an audience to her 1-1/2 or more meandering, one-sided speeches. To me, a conversation is about exchanging thoughts and feelings, but it seems like talking to her is a way to fill the hours. I've always been a loner/introvert, so I don't need these conversations the way that she does. How do I level the playing field? I know I can find some excuse to stop the conversation. I just wish she'd try to make room for back-and-forth conversation. And honestly, 2 hours on the phone is beyond my ability or interest.

How do I inform her that she dominates and rambles without hurting her feelings?

I've been re-watching season 13 California. Phillip was constantly baffled that his food got any criticism and was convinced his food was perfect, therefore the judges MUST be wrong. It seems that his two LA restaurants had loyal, happy customers. But it never seemed to occur to him that his food just didn't stack up to the other chefs.

Who are your nominees for the award "Least Self-Aware"?

Hello! I'm interested in simple home cooking, the sort of foods that don't show up in restaurants or cookbooks. Meals that people make on a Tuesday night or to use up leftovers like risi e bisi, pasticciata or torta di pane.

Any ideas?

I was watching the finale of Top Chef Canada season 8 (2021). One of the finalists had his sous/friend Massimo to help. It was Massimo Piedimonte from Top Chef season 22 Destination Canada (2025). Just to clarify, Top Chef Canada is a series produced in Canada, not the same show as Top Chef.

Hi, I need some advice. I'm in charge of bbq chicken tonight for a group of 8-10. I've only done bbq for 4 people at most so maybe there are tips I should know for 2X the amount of people.

I've done my recipe three times in the last couple of weeks, so I'm confident about that, it's just the larger scale I'm wondering about.

Huli Huli Chicken. Bone in thighs and boneless skinless breasts (I know, but they turned out great). The chicken is par-boiled in soy, brown sugar, pineapple juice and ginger. Then I reduce the liquid into a glaze, slap the bird on the grill and go from there.

Anything special about a crowded grill that's different from a small amount?

I'm learning about making filled pasta at home and I'd like some advice. Is there an ideal thickness of pasta to use? Does it depend on the size? I just watched a youtube video of two chefs in Florence making tortelli. I was surprised at how stiff and crumbly the pasta dough was before it got rolled out, plus they didn't rest the dough. I don't know how unusual either of those things are.