I set up a peertube instance last night! It can be found at https://bolitoglossa.com The name of *Bolitoglossa* comes from the genus of the [mushroom-tongued salamanders](https://en.wikipedia.org/wiki/Bolitoglossa), which are arguably some of the coolest salamanders out there. I've modified the style CSS to match the style of mander.xyz and to give it what I think is a clenar look, feedback is welcome. In my opinion, what the ecosystem needs is more 'regular' videos, similar to old-style youtube. Video blogs, amateur tutorials, home experiments, videos about a birds eating food in the backyard - simple content that anyone can share. Things to make people engage with each other through video. So I will moderate the instance with this view in mind - most topics are allowed, but NSFW, hate speech, and misleadingly dangerous content will be removed. As of now I have the registration unrestricted and a 20GB daily upload limit. If I run into problems with these settings I will adjust accordingly in response. The data is stored on an SSD that I physically own. I will leave the instance running indefinitely, but if for any reason I have to take it down I will do my best to give a fair warning and I will try to make sure the owners can keep their videos. But as an amateur self-hoster I am not able to make stronger guarantees. Feel free to use this instance to upload content, or ask me questions about how to set up your own.

Onions are an excellent addition to many dishes, but cutting them can be frustrating when they make you "cry" all the time. Does anyone know any tips or tricks to help minimise the tears when chopping onions? [Asked by Caleb to cooking/stackexchange](https://cooking.stackexchange.com/questions/567/how-can-i-chop-onions-without-crying)

I just found out that mine is Coleus. Genus of Cuban oregano and a ton of other cool plants like the Hausa potato and Livingstone potato. Apart of the family Lamiaceae, which is the same family as mint and deadnettles.

I personally heat up the pan first, then put the oil in and after it's heated up add the ingredients. I go with the line of reasoning that doing it this way gives the oil less time to burn, thinking that if you do it the other way, by the time the pan and oil has heated up, the oil could already be starting to burn. I've never experimented, but I think this is more of an issue with electric stoves since you can modulate the heat more quickly with gas, ie turn it off if the oil's starting to smoke. [Asked by Ward - Reinstate Monica to cooking/stackexchange](https://cooking.stackexchange.com/questions/2690/do-you-heat-the-pan-first-then-add-oil-or-put-the-oil-in-and-heat-up-with-the)

cross-posted from: https://exploding-heads.com/post/77736 > The research discovered that not all vegetables and fruits can reduce the risk of mortality. Starchy vegetables such as peas, corn and potatoes, and some fruit juices are not associated with lowering the risk of death from all-cause or certain chronic diseases. > > Green leafy vegetables such as spinach, lettuce, and kale, citrus fruits, berries, and carrots, which are rich in beta-carotene and vitamin C, have all shown benefits in reducing the risk of all-cause and cause-specific mortality.

> > The researchers found that about 90 photons had to enter the eye for a 60% success rate in responding. Since only about 10% of photons arriving at the eye actually reach the retina, this means that about 9 photons were actually required at the receptors. Since the photons would have been spread over about 350 rods, the experimenters were able to conclude statistically that the rods must be responding to single photons, even if the subjects were not able to see such photons when they arrived too infrequently. > Piecing these and your findings together, it hints to an interesting sub-question, what do we really mean when we ask the original question? > Can the human eye physically detect it? Seems like…yes? > Which suggests the subsequent physiological thresholds involved, various human signal processing chains etc. What a fascinating topic. > The choice of a 60% success rate is an interesting one, too.

[Asked by /u/ClF3FTW to /r/AskScience](https://www.reddit.com/r/askscience/comments/75p8dn/if_hand_sanitizer_kills_9999_of_germs_then_wont/)

[Asked by /u/SixthGrader to /r/AskScience](https://www.reddit.com/r/askscience/comments/8zlzuy/why_do_we_have_to_fall_asleep_why_cant_we_just/)

It is my understanding that metals are a crystal lattice of ions, held together by delocalized electrons, which move freely through the lattice (and conduct electricity, heat, etc.). If two pieces of the same metal are touched together, why don't they bond? It seems to me the delocalized electrons would move from one metal to the other, and extend the bond, holding the two pieces together. If the electrons don't move freely from one piece to the other, why would this not happen when a current is applied (through the two pieces)? Asked by jcw in [physics.stackexchange](https://physics.stackexchange.com/questions/87107/why-dont-metals-bond-when-touched-together)

https://invidious.fbxl.net/watch?v=oK1UgqHz7_U A relevant passage from The Graysonian Ethic: "In a lot of ways you do not realize, the human race is entirely defined by our biology. Many of your deepest-rooted fears and ambitions are written into your blood, in a library that was passed down by millions of generations of successful creatures going all the way back to the single celled organisms that first spawned within the primordial ooze."

https://invidious.fbxl.net/watch?v=i70wkxmumAw Good science is humble, and is often wrong, and admits it. This is a really cool story about that.