Cheradenine

@Cheradenine@sh.itjust.works

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Cheradenine,

That was amazing. Someone linked to alibaba where you could buy the same 4? Year old phone for something like $120USD. Someone else dredged up a weird eastern European connection for the ‘FOSS’ OS. And they promised support, which ended when you bought the pos.

Cheradenine,

If a racehorse owned by Krusty the Clown and Bette Middler can do it, anyone can.

Cheradenine, (edited )

To paraphrase ’ a Chrome by any other name would smell as sweet’

Cheradenine,

Yes they were, and they used what you personally blocked to better enable ads that would bypass their adblocker. They had some catchy name for it, I don’t remember what. When they were exposed for their practices the privacy community did a mass uninstall. These features actually seem good, but I will never trust them again.

I tried to follow the link just to look at it, my firewall blocks it for ‘tracking’, I could bypass it but once bitten, twice shy.

Cheradenine,

!cooking

Is good for this. It’s pretty generalized.

what are your recommendations for a good privacy friendly sms app?

Hello, currently I use qksms but its very problematic and lacks basic fetures. One of those issues being you cant send videos, and sending and recieving media is pixalated or blurry because of a commpresion issue. I’ve already tried adjusting the compresion options in settings to find out it doesn’t work....

Cheradenine,

If they won’t change to something better like SimpleX then you could use github.com/wrwrabbit/Partisan-SMS . It is a fork of qksms that adds privacy, it will do nothing for video quality or anything else though.

Cheradenine,

Yes, it is only a solution if all parties are using Partisan, which means switching apps.

As I understand it the use case for this app is during protests in Belarus where the government shuts down mobile internet but not SMS.

Cheradenine,

Two browsers, Mull (Firefox Android) Mulch (Chromium Android), and their own System Webview, and a bunch of their own apps, and comparison tables for releases etc. They are incredibly hard working and usually release updates same day as a security patch is released.

Cheradenine,

It is an excellent question, but there is a third option, which is also blocking at the DNS level. Firefox and Safari block 3rd party cookies by default too.

In your example I do not think there is a difference, and my firewall logs seem to confirm this.

Cheradenine,

While I agree, and I use TOR or Orbot for everything( which means quite a few things are blocked for me), this doesn’t answer OP’s question.

Cheradenine,

A little off Gouda would be great Fondue, Queso Fundido, or bread though. Send me some 😃

Cheradenine,

How is your cheesemaking going? I remembered your post from a few months ago.

Cheradenine,

It is, and I love a drizzle of Sesame oil too. Cold buckwheat Soba, Silken Tofu with scallion is one of my hot weather gotos.

This one looks like it is coated to me though.

Cheradenine,

Do you have a recipe for it? I would love to know.

Cheradenine,

What style is this, Thai, Japanese, Chinese?

I really like Thai, drain, blot dry (it’s never actually dry) dust with rice flour, fry, serve with a Tamarind based sauce. Crispy outside, smooth inside, the Tamarind sauce is acidic and sweet, sometimes a little hot.

Looks great

Trying to make some pide bread for at-home döner kebabs and want to add 3 ingredients to the traditional recipe. How much do I add of each.

I’m trying to make a döner kebab at home (derived from this video). I want to add the three following ingredients to the bread recipe: vital wheat gluten, diastatic malt powder, and dough conditioner (or enhancer). The pide recipe itself (again based off the video) goes as follows:...

Cheradenine,

I would suggest just finding a recipe that already includes those ingredients.

Adding those three induces a lot of variables. Gluten is obviously going to strengthen the dough but be mitigated to some degree by the dough conditioner, it hydrates differently too. Diastatic Malt will add sweetness as well as flavor.

Your liquid (milk) will need to be increased.

What dough conditioner are you using? There are many.

What is the end goal here?

You can certainly do this but it would be an iterative process, this time too chewy, next too dry, etc.

Cheradenine,

Looking at those ingredients I have used them all individually, but never in concert. Seems interesting.

Cheradenine,

If you’re happy with Bakers percentages I would go with that. You will need to increase your water as a percentage too.

You said in another comment that you wanted puffier bread, usually you want to increase hydration for that. It somewhat depends on your heat transfer though. You can use lower hydrations in a conventional oven, cooking on a steel plate on the stove or using a Tandoor works better with either higher hydration or longer ferments.

Reading your original recipe I thought you were looking at around a two hour fermentation time. Is that correct?

Cheradenine,

Blocked @ the DNS level for ‘Malicious Domains’.

What is your question about this?

The entry for .su is not kind, unless you are in to cybercrime and white supremacy.

Milo? What do you do with it?

I was gifted a 900 Gram bag of Milo (I assume that’s some shrinkflation crap). I love Malt and Cocoa, but this is bland and chalky. What do I do with it? So far I have tried it hot and cold on its own and mixed in coffee hot and cold. My next thought was using it in baked goods, something like an American Brownie....

Cheradenine,

That’s what I do, or simmer chilies in coconut cream and let people add that.

(Discussion) 2 day cold ferment, underproofed, underbaked, Tomato and Olive Bread (sh.itjust.works)

I cut 2 slices off, and they were terrible, as the title says. Gummy, flavor not fully developed. Exactly what I want. This is what I want from a sandwich bread. I will slice and toast this for the next few days. Toasting will firm it up, develop Maillard reactions, and allow any liquid to be sponged up. Marinated Pork Belly,...

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