Everyone learns things differently, so you might be fine with reading the manual, but someone else might need a classroom setting, guided training, etc.
I truly thought we were going to get through Christmas with zero racism. Then grandma and grandpa came over. Luckily I was able to steer the conversation away pretty quickly, but it always puts a damper on things.
We just had some mild racism too: “There’s just too manyethnic restaurants in this town. Why can’t we just have American food?!” “There’s a Denny’s down the street…”
This makes my head want to explode. I grew up in a white ass family of wealthy-ish English descent and nobody knew what the hell good food was unless it was an expensive steak or fancy seafood which don’t really need much cooking skill to be yummy, it is inherently yummy you just eat it. Ughhh the food I grew up on was tasteless, soulless crap and every time I have good Mexican, Thai, Indian or some other type of food I am deeply thankful I don’t live in a barren wasteland of uninspired shit food. The fact that people actively desire that blows my mind.
White american food is fucking trash, I mean Italian food is good but Italians weren’t even let into the white people club until very recently so that barely even counts. England should just have their cooking license revoked. Choose the type of boiled mush you want and either add salt or pepper but not both because that would be too spicey! Don’t even get me started on the inability of white American cuisine to comprehend the concept of a meal without meat.
Yeah… English desserts can be pretty nice though. I grew up much the same and the only cherished family recipes we have are desserts: Trifle, bannoffee pie, persimmon pudding, cherries jubilee, custard pie with lemon curd, summer berry fool, toffee cake, hard sauce. Yorkshire pudding made with beef drippings is a delightful savory dish.
Macaroons. I have made them from scratch. I can appreciate the sophisticated sublime expression of culinary caution it takes to split egg white, whip them until hard peaks, and then gently and precisely fold in the other ingredients to get the flavor you are after… But holy hell is it tedious with lots of potential for failure most of the way.
Alternatively, making cinnamon rolls from scratch. Not because it’s hard, just because it takes too long. I believe the recipe I was using allowed the dough to rise three separate times. Simple enough to make, but planning ahead for them to be breakfast is a 16:00 the previous day commitment.
Because I’m dumb, do you mean macarons? Or do you actually flavor your macaroons? If you do what flavors do you recommend for them? I assume something tropical to go with the coconut?
Depends on how you learn. If you are asking this tho, that kinda implies you don’t know where to start. So grab a book and do some exercises. It might inspire you to make something real
Agreed, I’ve had two major surgeries and neither came anywhere close to that level of pain afterwards. At least they gave me so much pain medication I kinda lost two days in a haze. It just happened to be Christmas evening and day that I missed completely, lol.
I use SearXNG. It is a meta search engine so it use results from various other search engines and you can specify which with !. It does the job for me.
I was a bit wary when I first spun up an instance, but it’s very low maintenance and mostly just works.
Does it choke in some edge cases? Yeah, but far less often than I had expected. For my own use case it’s low resource and does exactly what it says on the tin - nothing more, nothing less.
It’s my default across a variety of devices, and is perfectly happy behind basic auth and a minimal nginx conf.
Occasionally I’ve even surfaced some oddball results that give me unexpected perspective on a topic.
Honestly I feel like searxng is way better than it gets credit for. It clearly isn’t as powerful as google but it isn’t drowning in SEO crap so that difference is entirely negated and then some.
asklemmy
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