Yeah, that’s generally my take as well. Can’t exactly expect people to make, curate and host content without any kind of funding, and despite what people may claim, it’s a very low percentage of people who will actively pay for what they consume.
They block all ads like uBlock, but they make sure to click and view them first without you noticing. They’ll also send the wrong information about you to the advertisers.
The content creators will actually receive more money that way.
Telepathy. You would get their mental illnesses too. Imagine telepathic combatants on a battlefield and suddenly everyone has PTSD because one guy stepped in a trap.
Fresh pasta and dried pasta are two different ingredients that serve different purposes. It’s impossible to get a fresh pasta al dente and unlikely that most home chefs have an extruder to get round shapes. The tougher texture allows it to stand up against hearty sauces.
Fresh pasta, however, has it’s own merits such a delicate texture that pairs well with delicate sauces. That delicate, silky texture isn’t achievable with dried pasta which would become mushy when trying.
I agree that they’re two different ingredients, but most Italian pasta dishes require dried pasta. The biggest exception is probably gnocchi, they’re always fresh.
It’s hard for me to say what is most dishes. I’ve never been to Italy and haven’t studied pasta making deeply, so it’s hard to say. From my limited understanding you pair cream sauces with fresh egg pastas. And in my opinion, stuffed pastas are also enjoyable when fresh.
Well, I’ve been to Italy many times and I have Italian friends, one of them actually worked in a restaurant in Italy. Most Italian dishes use dried pasta and they use it for a reason. You can learn more about dried pasta here youtube.com/playlist?list=PLURsDaOr8hWXz_CFEfPH2w…
Okay. First, apologies. I see my intent wasn’t clear in my initial posting. I posted that under your response because I saw many responses that confused fresh pasta as being a direct replacement to dried pasta. Instead of replying to each instance of confusion, I figured I’d put a response under your initial reply. I should have been more clear when responding.
It’s surprising to hear that there’s not too many dishes that use fresh pasta. I always assumed there would be a fair amount of both dried and fresh. Thanks for the info.
I appreciate the link to the playlist. I really like Alex’s videos.
No worries, we’re just having a civil discussion here (:
As for dried pasta popularity, according to many internet sources, it became popular somewhere around 14th and 15th century, I guess Italians had plenty of time to adjust their cuisine. Dried pasta also has a benefit of long storage, which was important in their warm climate before the invention of an affordable domestic refrigerator in 20th century.
I remember coming across an early (either 12th or 13th century) pasta recipe. It was a simple fresh noodle in a delicately spiced broth, and, importantly, delicious.
What facinstes me is the status of fresh pasta in the American gastronomical context. It has achieved an ascendent status as demonstrated in this video. I’m sure many of the shapes are dried and I see this video as primarily entertainment and not necessarily an achievable thing for most home cooks. But it shapes an ideal for the viewing population.
I suspect that pasta will become one thing in America and another in Italy if it hasn’t already. I think looking at pizza in America, NYC in particular, vs pizza in Italy could provide an anthropological template.
This is wild. I even thought lasagna was worth the minimal effort before, but I just got KitchenAid attachments for Christmas and it’s insanely easy. You mix the dough in the bowl, and then flatten a couple times, run through the slicer, put in the water and it boils way faster than dried. It’s also so so much better than dried.
I’m with you on like, ravioli though. Also we occasionally made wide rice noodles from scratch for Thai cooking and while they’re not technically hard, they’re very labor intensive and time consuming. The problem is the difference between them and dried is night and say - dried wide rice noodles arent even really worth eating. Finally found a shop that sells them fresh though so we are golden.
I know I am late here but I have quite the Christmas story. For Christmas I spent the holidays with my Mom. Over the holidays one of my mom’s neighbours tasked my mom with looking after her cat while she is in Sweden with her son for christmas. My older brother came down with two of his dogs which are loud and very big pit bulls. On Christmas day my Dad came over and got my mom and my sister a puppy (the dog my dad owned got pregnant and had puppies) so there was lots of loud animals around the house. For safety precautions the cat was temporarily moved back into my neighbours house over Christmas with me and my mom checking on him periodically over the next two days until my brother and his two dogs left.
Kagi. Nothing else even comes close. Kagi is what Google used to be, before they decided they’ll show you whatever is profitable, rather than what they know you’re looking for.
If you’re not spending some money then you’re not the customer, you’re the product. Would you really prefer the web continue to be supported by ads and people who sell data about you?
People can do without search. Most will find better uses for 10$ an hour. Those who can’t probably won’t buy search. So, lose-lose for you who tries to convince people in every post.
Yeah but they aren’t coming in here for the lack of options. They wanted to hear what’s everybody else on. I suppose you can make the argument that demand is there for paid search… but that’s because people have trained helplessness. Apart from 1 paid company i am not sure if people will have appetite for more companies in this space… because enshittification will happen here too.
Yep. Like $1.99 or $2.99 I can easily justify but $5/mo for only 300 searches feels too steep to me reguardless of result quality. I’ll just go through the other pages of results from any other search engine.
I appreciate the non-ad-funded option, even if it is expensive, but I’m not sure it’s even better than Google, looking at their sample results.
For example, Steve Jobs (again, to be clear, this is the result they specifically provide as an example of why you should pay) has two different links to the same Wikipedia article in the first five results. kagi.com/search?q=steve+jobs
Not to put you on the spot, but I’m still open to be convinced - do you have any examples of when Kagi did a great job to compare?
I haven’t bothered yet because I don’t really frequent the types of sites where the ads get in the way (although my occasional Youtube visits are starting to convince me to use one).
I do use a plugin made by the EFF that blocks certain tracking cookies though.
Never said anyone is “obliged”. Content will go away anyway eventually, or more often I will go away before the end.
To say it all: usually I find content interesting as long as the creator is doing it out of passion. There is a very clear difference the moment he/she realizes it is possible to get money out of it: and that’s when I usually find another creator.
In terms of visual design, the US labels are so much easier to understand than the EU labels. The EU/international way of labeling food seems like they just copied an Excel spreadsheet.
I have been using adguard dns on my phone for years. For the past one year or so also using adblockers on browser (Firefox). Used to watch youtube with ads. Got fed up moved to watching youtube in browser with adblocker, then finally moved to newpipe sponsor block when youtube started adblocker shenanigans. For pc I use cloud flare dns, regular adblockers (Firefox) and keep privacy and security settings on strict.
If you preheat the Stone and send the pizza off a wooden peal (which will take some practice, granted), the dough will start to crisp right away and it shouldn’t be stuck at all when you go to turn it in a few minutes. You don’t even need oil. Cooking cold pizza from a cold stone though, that makes sticking much more likely. Also like that other guy said, use a little bit of cornmeal and flour under the pie, or I hear you can use semolina flour, which is courser apparently.
My father dying. Haven’t had very much contact, but the rest of the family expected some things from me apparently, still don’t know what exactly, I just left the hospital silently, like my father left my life when I was four. I’m not really affected by the whole ordeal, but it really really annoyed me over Christmas. That guy couldn’t even die without making a fuzz. 🙄
While I am a stranger and me saying sorry probably doesn’t help much. That stuff sucks and I am sorry you had to deal with it. People have it in their head that we are all supposed to love our family and just get along but people don’t realize that families are sometimes just people who didn’t love us or loved us less than we loved them or vice versa loved us more than we loved them. Family is tricky. It doesn’t sound like you were close and I don’t know your entire story but either way it is a loss and regardless of him not being there for you it says a lot that you were at the very least there for him. Which, in my opinion, is the most you can do.
I hope you are the person that carries that forward and uses that as a means to not walk out on others lives when they need you most and I hope in return they are a part of yours when you are on your way out of this world. Enjoy your holidays.
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