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Joined 7 months ago
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Cake day: March 22nd, 2025

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  • skisnow@lemmy.catoLemmy Shitpost@lemmy.worldSchool pickup lines are wild
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    20 hours ago

    Lucky I’ve not encountered him, the urge to talk to him like a 5 year old would be too great.

    “What a big truck you have! And it’s so high up! I bet you have to do a big jump to get up there. And look, it says “WAR” on the front, that’s fun! Did you put that on yourself, or did you ask a man do it for you?”








  • also I’ll throw in that because the yen is so weak vs the dollar at the moment (hence the overtourism), $665 a night is in of itself understating the kind of place we’re talking about. ¥100,000 in 2012 was $1,300. Minimum wage is ¥1,000/hour.

    I just had a quick search on a bookings site, and 80 out of the 103 five-star hotels in Kyoto are under that threshold, and of those, 40 are under $350. If you’re being hit by the top rate then the place you’re staying in is bougie as f.

    Also also, my reading of it is that it isn’t a 10% tax, it’s a stepped tax equal to 10% of the bottom of its bracket, i.e. it’s ¥10,000 regardless of whether your room was ¥100,000 or ¥300,000.

    OP’s “Tourists in Kyoto will soon face a 900% increase in a tax” summary would be more accurately stated as “Tourists staying in one of Kyoto’s 23 most expensive hotels, will face a 9 percentage point increase in tax”.






  • Can’t remember who it was (b3ta? popbitch? penny-arcade?), but I recently saw a comment by someone who’s been running a website since the turn of the millennium, and they said that fully 99% of the links they posted two decades ago were no longer valid.

    To really put that into perspective, you have to remember that for most sites to get linked to from a popular site like that, meant that it was usually something of value that would have had a lot of work put into it, and that people found interesting or useful.



  • skisnow@lemmy.catoLemmy Shitpost@lemmy.worldSilver
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    13 days ago

    Yeah whenever I see them I think what story are they trying to tell? Are we supposed to believe that this man decided, right, I want to post something online about $TOPIC, so I’ll get my whiteboard, write my post on that, go to the harbour, get someone to take a photo of me holding it up, and then I’ll upload that photo online so people can see what I think?





  • skisnow@lemmy.catoLemmy Shitpost@lemmy.worldSunlight special
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    15 days ago

    Yeah this whole thread feels like either I’ve been dropped into a parallel universe or there’s something wrong with my monitor settings. Is it really that weird to not want your food totally blackened all over? The bacon and hash browns in particular look like they was taken out at exactly the right moment, just as they’re showing the first spots of browning. I wonder if maybe the details aren’t showing up clearly on mobile devices or something and people are reacting to that?

    I’m not judging anyone who likes their food overcooked, but there’s no need to be a dick to people who like to taste the meat not the heat.


  • Yup. https://en.wikipedia.org/wiki/Blubber

    Blubber is the primary fat storage layer for some mammals, especially for those that live in water. It is particularly important for species that feed and breed in different parts of the ocean. During these periods, the animals metabolize fat. Blubber may save energy for marine mammals, such as dolphins, in that it adds buoyancy while swimming.

    Blubber has advantages over fur (as in sea otters) in that, though fur retains heat by holding pockets of air, the air expels under pressure (i.e., when the animal dives). Blubber, however, does not compress under pressure. It is effective enough that some whales can dwell in temperatures as low as 4 °C (40 °F). While diving in cold water, blood vessels covering the blubber constrict and decrease blood flow, thus increasing blubber’s efficiency as an insulator.