User talk:Vajrapani

What is going on? World Blogs Clogs Elections The Bar (talk) (talk) (talk) (talk) (hic) Welcome to RationalWiki, Vajrapani! Check out our guide for newcomers and our community standards! Tell us how you found RationalWiki here! If you are interested in contributing: Read what our articles are intended to be Check out the to-do list See our help page and Wikipedia's formatting cheatsheet If writing a new article, consider writing up a draft And most importantly: Pull up a goat and have some fun!

PowderSmokeAndLeather: Say something once, why say it again?. 14:08, 22 October 2013 (UTC)

Sysop

You are now a sysop, because I wanted that to be true, and as a man, I always get what I want. It's evolutionary truth. Hipocrite (talk) 15:46, 15 December 2014 (UTC)

Oh, yeah, we mansplained what that means at RW:SYSOP so read that. Hipocrite (talk) 15:47, 15 December 2014 (UTC)

Er, thank you, I think. Vajrapani (talk) 08:14, 16 December 2014 (UTC)

VHEMT

Are you a supporter or do you just have the link on your page for easy access? (J/W) The FCP Foundation (talk/stalk) 04:11, 16 December 2014 (UTC)

I edited the parts of the article that didn't make fun of VHEMT. I have no plans to reproduce. And you?Vajrapani (talk) 07:52, 16 December 2014 (UTC)

Your secret is safe

Fulmine bianco

(Looks around suspiciously) Vajrapani (talk) 08:21, 16 December 2014 (UTC)

Oops, sorry. Neglected to say it was about the moonshine, the fire water, the white lightning, nothing more, nothing less. I thought a glass of Italian stuff made a classier presentation than a Mason jar of clear liquid. Cheers! MaillardFillmore (talk) 15:14, 16 December 2014 (UTC)

"Cooking science and woo"

We have a food woo article you can make merry with. Just be sure to stir it the right way. Sophie^Wilder 13:16, 16 December 2014 (UTC)

Thank you for pointing me to that page, Sophie. The food woo page explicitly focuses on nutritional issues, as it should. I'm more concerned about myths about cooking that are often repeated, such as how browning your meat in the pan at high heat helps to seal the juices in (it doesn't). Cooking changed rapidly in the latter half of the twentieth century as training became more professional and institutionalised. Since the advent of the internet, more cooks are questioning the wisdom that has been passed down to them and using the scientific method to find out more about how cooking works. I might start another article specifically about cooking woo. Vajrapani (talk) 02:19, 18 December 2014 (UTC)