large_goblin [he/him, comrade/them]

So Japan is expected to keep it’s interest rates at or below zero to allow the yen to be used for speculation.

But during economic crises where other major economies raise interest rates it’s also expected to do the same or face devaluation of the yen?

I’m more interested in the yen finally starting to recover from it’s steep decline than I am in the value of the stock market.

“Diverging monetary policies in Japan versus the U.S. and Europe are behind speculators’ moves, he said. The yen’s appreciation is contributing to the sell-off, he said.”

I don’t understand this area of economics and everytime I think I learn something it seems be proven incorrect shortly after.

I believed Japan was facing pressure to raise interest rates in line with other nations. Now it’s done that and the yen is starting to recover it’s monetary policy is divergent again causing a stock sell-off?

I’m tired of my income turning into monopoly money whenever I think about going abroad.

From what I understand I think they’re trained to ask these types of questions in their rent-a-cop class and look for inconsistencies in your body language or whatever.

The neurotypicals are at it again

No interest in experiencing this so will probably never visit the US. My friends who were born there have very weird stories about the TSA questioning why they live abroad whenever they visit. It’s as if they pick people who believe the US is the only country worth living in to work at an airport of all places.

You won’t just get a butter knife in business class either, you’ll get ones suitable for steak and thick braised meat dishes, which is even more hilarious.

Hexbear has been WILD today

There are lots of different types of tofu with very different characteristics. In my supermarket I have at least 8 different types.

When I make a paneer style dish with tofu there’s a type I buy that is very similar. It’s pressed for extra firmness but in a way that does not make it more grainy like extra firm tofu normally is, keeping it smooth like paneer.

There’s also types of tofu that melt and behave like other varieties of cheese.

If you have a better vegan paneer alternative just replace the tofu in the recipe with that. Recipes are there to be changed and adjusted.

Its a different kind of slimy. This might just be my autism but I’ve never had a problem with chewing up food but the okra sliminess is a sensory barrier I can’t get past. Theres a bunch of other foods with this quality that I can’t eat either.

If it’s prepared in a way that removes the sliminess I enjoy okra.