Board Rules
Welcome to /srs/, Serious Discussion for serious people. I've always felt that memes, apart from being annoying and almost always unfunny, limit creativity. Look up "thought terminating cliches". If you value earnest discussion and originality, this is your board!
Rules:
1. Memes are banned, This includes reaction pictures and avatars. The one exception is pictures of your own face.
2. No shitposting. Posts should make an effort to be valuable. Reply posts must address in detail what the previous post said. Use correct capitalization and punctuation.
3. The scope of this board is basically that of /b/. Topics can be about food, politics, tech, or everyday events. That said, I wont hesitate to ban topics of discussion such as MLP if they become problematic posters.
4. No porn threads, no unspoilered pornography
5. No raid organizing.
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That's all feel free to leave feedback, suggestions, and banner submissions in this thread.
СЛАВА УКРАИНЕ
Where are all the memes?
Key Lime pie
What is your favorite pie, and why is it Key Lime pie?
Did you know Key Lime pie has a rather rich southern history in the USA?
Who here has tried Key Lime pie? It has a rather rich and tangy flavour.
"Key lime pie is an American dessert made of Key lime juice, egg yolks, and sweetened condensed milk in a pie crust.[1] The traditional Conch version uses the egg whites to make a meringue topping.[2] The dish is named after the small Key limes (Citrus aurantifolia 'Swingle') that are naturalized throughout the Florida Keys. While their thorns make them less tractable, and their thin, yellow rinds more perishable, Key limes are tarter and more aromatic than the common Persian limes seen year-round in U.S. grocery stores."
"Key lime juice, unlike regular lime juice, is a pale yellow. The filling in Key lime pie is also yellow, largely because of the egg yolks.[2]"
"During mixing, a reaction between the condensed milk and the acidic lime juice occurs that causes the filling to thicken on its own without requiring baking. Many early recipes for Key lime pie did not require the cook to bake the pie, relying on this chemical reaction (called thickening) to produce the proper consistency of the filling. Today, because consuming raw eggs can be dangerous, pies of this nature are usually baked for a short time. The baking also thickens the texture more than the reaction alone."