Science Memes
Welcome to c/science_memes @ Mander.xyz!
A place for majestic STEMLORD peacocking, as well as memes about the realities of working in a lab.
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- Don't throw mud. Behave like an intellectual and remember the human.
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- Infographics welcome, get schooled.
If you are here asking: "Is this a science meme?"
Probably, yes. We use the Dawkins definition of meme: a replicating idea, not just an image macro with a fact on it. A good post here doesn't need to teach you something. It needs to make you ask something: who, what, where, when, and especially why or how.
Science isn't a filing cabinet of facts, it's a conversation. For example, a photo of an eel or other localized wildlife counts because most people never see one, and wonder is the first step of inquiry. A car meme counts if it makes you curious about what's under the bonnet. If you want to talk about something you noticed in the world, chances are someone else wants to talk about it too.
We moderate for vibe, not category. Pruning is light, especially where a post creates interesting discussion. Experimenting is encouraged.
See the pinned paper on Shitposting as Public Pedagogy if you want the academic case for why this works.
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Miscellaneous
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So what is kohlrabi? Is it good? How do you eat/cook it?
It tastes like broccoli stems. Some are more tender than others (just like with broccoli stems).
I usually slice into little julienned pieces and marinate it in salt and acid for it to wilt into some kind of modified cole slaw.
Sliced and sprinkled with salt is good too for crunchy snax.
in addition to all the stuff people answered you can also cut it in about 1 cm thick slices, bread it and fry it in a pan like a schnitzel, which tastes awesome.
You can eat it cooked or raw, I personally prefer raw as a refreshing sweet snack.
It's basically like a milder/sweeter turnip.
Raw, it's a little spicy, similar to radishes. Boiled, it's very sweet. It can take the place of carrots and turnips in soups.
The simplest preparation that'll give you an idea of how the ingredients tastes on its own: cut into thin slices and boil in water with a bit of salt and msg (I personally like to use chicken stock).
The outer layer is very tough and fibrous, so make sure to get rid of that first. Depending on the quality of the bulb, you might also end up with one that's fibrous throughout. Those are not pleasant to eat, and if you happen to get one of those, I assure you that it's not a typical experience.
You eat it with your mouth, someone else will be along to tell you how to cook it
No I don't. Hence the questions
Better than Brussels sprouts. Anything is better than that hell.
The sprouts actually taste better if you lightly blacken them, like asparagus. It's one of the weird veggies where you go a little past maillard.