nawh neither that wasn't my intended implication.

i go through periods of ibs-c to the point it causes sciatica, then stops. then i have weeks of runny ass shits.

it changes my life eating better, too, but i know it's also stress related (so is eating shitty food)

catch 22

anyways enjoy the fat shits or diarrhea, both are wanted.

even if they're 10m and a coffee apart

any new ibs meds are gonna have you running up some kinda hill

honestly sometimes i'm going down a fucking cliff then the hil saves me, but im straight back down the cliff

Happy birthday to one of my favourite haters, Charles Darwin

hasn’t james cameron been there like 5 times? maybe it’s the inspiration for avatar

got ahead of you today.

morning supplement challenge awaits

plus the bigger one of ‘don’t forget your antihistamine you’re allergic to everything’

i knew the special scissors existed - but i can't believe there was an entire industry just for left handed products made for a right handed world, and that most of the flandersian products likely existed in some form

i still can't believe they were actually a fucking thing and not a flanderism

they help so much omg

i have placed all my meds on top of a table i can't miss in the morning, got like a 60% success ratio

though the evening ones are still a struggle

i'm grappling with "did i take them last night?'"- i guess i'll find out by my behaviour later today

this post, your ‘med checks’ and frequent mentions of ‘oh i might have been insane at that point’ are so stabilising for me

seriously one of the only things making sure i take my supplements… and fiber pills

let alone my ‘don’t go insane again’ meds

coworker a week ago told me my shoulder issues are in my neck. she's a former bodybuilder

i explored it and started exercises focused on my up/mid/low traps and scapular stability

solved it in a week.

beyond the bursitis but that's bursitis for ya

the banh mi collective intentionally seeks out chilis someone’s mum grows in her backyard which far exceed habaneros for a laugh

i for one prefer to blend my meat

no, i'll probably just use my knife hahahahaha.

i didn't read the recipe deeply, i assumed it was for a sauce or something.

i don't have a food processor but i'll likely use my hand mixer.

in melbourne we have everything, from nigh on every culture.

>1/3 were born overseas. i could drive to a turkish bakery in 10m. anyone in the city could.

culturally and ethnically here it is so very mixed, it's lovely.

i'll report back if i end up doing it, which i probably will

i need an excuse to cook something new oh my

this is definitely a weekend project oh my god

i have so much access to cheap lamb (lamb mince is $6 usd/lb)

this looks so uncomfortably easy to do as well

i feel the same

i try to control myself so i don't have to dream of greener pastures, in what is already a gift to hangovers past and present

same to you with a *good* doner kebab

but that itself has so much nuance it'd end up in another thread like this

split bank mi to show texture of sandwich

aye here we don't really have other sub type sandwiches

i presume it might be because it's all baked in house and it's what developed over time?

here, the best place to get a banh mi is if the bakery looks like it hasn't been updated since the 90s

this photo i think that shows it well

aye, if you're going for a sourdough.

you can dry out the whole bread under the grill and make a bruschetta, then whole thing is meant to be that texture. the onions, tomato all calm it for some reason.

it's a whole experience - as opposed to the one detractor to a delicious vietnamese sandwich

if you look at the first image i sent you it's representative of the norm here.

the delineation between crust and bread itself isn't something i really think about when talking about the bread cuts up my mouth

but i think so, here they are near all made in house. i assume it's 'local tastes'

i guess the better way to say it is the bread itself is soft - it's not like biting into a baguette which may as well be a light bagel. but the crust is extremely... crusty. glass shard level crust\

Why are Australians so obsessed with bánh mì? The bánh mì was created in Vietnam after the arrival of French colonialists. Now it's a firm favourite for lunch across Australia.

www.abc.net.au/news/2025-05...

i think this article probably shows a bit more as to the differences here, it's kinda interesting the disparate experiences we have with them

Timeline: Vietnamese immigration to Australia Timeline: Vietnamese immigration to Australia

i imagine it's their own banh mi culture here as vietnamese people were the first heavy non-white immigration (refugees) australia had after ending the white australia policy.

www.abc.net.au/news/special...

for reference australia's population was about 15m in 1980

many, many places - i live in an area of melbourne with a lot of vietnamese immagrants.

honestly i think this website will show my banh mi pedigree maps.philipmallis.com/banh-mi-map-...

also the end photo shows quite well the kinda bread i'm talking about

if only the bread didn’t slice up your mouth as if it were baked with glass shards for extra texture

apologies if ignorant - just curious of context

have you tried taking any ppi's for a few days?

Though to be fair - if you attempt to read the Tao Te Ching or the Zhuangzi without some guy having a glossary twice the length of the text itself, you're gonna have a hard time.

From Chinese it's near impossible. You lose so much because of how rooted in culture the wordplay is.

Reading The Three Body Problem in Chinese vs the English translation is a shell of itself.

Though to be fair - The Three Body Problem is rather unique in *just how much* you miss.