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.
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....
I’ve been using some available on the Internet but recently they all look the same and they all ask for CAPTYA which is an obvious attempt to obtain ones true IP....
It said that Google put it in their aggregated report. Not that they disclosed it. There is a big difference between ‘we got 100 requests’ and ‘we got 10 requests for X info, 30 for Y info’.
ETA: I just looked at the data again, it’s broken in to categories like FISA NSL etc, then it just gives a range of requests 0-1000 etc.
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,...
I’m saying that I do all those things on purpose when I am baking a sandwich loaf. I always will toast the bread first unless I’m making grilled cheese.
Any other type of bread is baked the way it should be, proper rise times, etc. The exception to that is when I am playing around with very long cold ferments (5+ days), or alternative leaveners like rice, chillies, beans, whatever. They’re much more unpredictable in behavior.
Hey good cooks, I am looking to purchase a good balkan cook book as a christmas present for my sister as she is really into food and has lived and travlled across most of the balkan countries....
Not Balkan specific but ‘The Cooking of the Eastern Mediterranean’ by Paula Wolfert is great. It’s older though so it isn’t Instagram worthy photos, just great recipes, and commentary about how things are done. Like baking/ cooking in large Tandoor in Georgia.
There is also ‘Croatia at Table’ by Ivanka Bilus. This does have the photos and explains about different regions, things like butter/ cream in the north, olive oil in the south etc. The recipes are fine, but no standouts to me at least.
In the last couple of months I have noticed an increasing trend of supplying me search results that are completely unrelated to the current query and tie back to my location or previous searches. I can say this with a high degree of certainty this is without a doubt beyond the 100th instance this has happened....
The past few weeks maybe even over a month, I’ve had no luck getting a box of Morton’s kosher salt. Anyone else having problems getting it? In the southeast us if that matters.
I do something like this loosely based on a bread from Paula Wolferts ‘Cooking of the Eastern Mediterranean’.
Flour, yogurt, starter, or yeast, and seeds mixed in if I’m baking it, or on top if it’s in a pan. If I have a broiler I stick it in for 30 seconds, if not I dry toast the seeds.
So my pick would be wheat flour, buckwheat, buttermilk, yeast. And I would mix it today for a deeper flavor.
Every Thanksgiving since I was a child, I’ve had to make something for Thanksgiving. Typically, and I think this goes for many Americans (and presumably Canadians cause they have a similar Thanksgiving), this involves sharing the kitchen with way too many cooks. It can be difficult to know what tools you’ll have in an...
For years I was in a bi-monthly cooking group. We usually met at a friends house and would make dinner there. One night all those terrible things your mom and your aunt Sally forced on you came up....
After seeing your comment I looked at some recipes for it. I had no idea it was a Thanksgiving dish, this was in weekly rotation at our house, but we literally never had it at Thanksgiving.
This was something like Sole in tomato aspic. ‘It’s French’ my mother said. Very young me stuck a hand into what I thought was raspberry Jello and shoved it into my mouth when no one was looking. It was not raspberry Jello.
When I travel, I try to taste the local cuisine and love to try things that I’ve never had before. Recently I tried haggis, which was outstanding. I’ve also had hakarl (fermented shark - not really my cup of tea, but glad I tried it) and balut (surprisingly tasty)....
The Corsican version of Casu Marzu, sheeps milk cheese with fly larvae. It’s delicious.
Maple sap, direct from the bucket. The flavor is quite complex compared to syrup since the volatiles haven’t been boiled off.
Prahok, fermented fish paste. Used as an ingredient, condiment, and main. It isn’t terrible, it’s just not very good. I expected I would love it, but meh.
Chowhound used to have a Dish of the Month which was fun. Lemmy has 52 weeks of baking but I think a week is too short, it doesn’t have much traction. For me most of their topics are not interesting either, I think the current one is ‘Piping’.
Kenji did a great video walking around Uwajimaya explaining the different varieties of common Japanese ingredients and what he recommends getting. I’d say anyone looking to dip their toes or season experts of Japanese cooking will find some good info here.
[I made] Goat cheese and walnut quiche (retrolemmy.com)
6 eggs, goat cheese, sun dried tomatoes, walnuts and 2 leeks. Topped off with shredded cheese. Very delicious....
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Wickr alternatives
Unfortunately the Wickrme app is no longer available as of 31/12/2023....
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....
What's a food you love, that isn't worth making from scratch?
For me, crepes ain’t worth the stress to make fresh. Just buy a little pack from store and focus on filling is my go to.
[Something] Pizza Hut Sorta (sh.itjust.works)
For no particular reason except it popped into my head, a sorta pizza hut pizza for Christmas dinner....
What's the best tool for discovering what your IP is when you are using TOR?
I’ve been using some available on the Internet but recently they all look the same and they all ask for CAPTYA which is an obvious attempt to obtain ones true IP....
UK proposes selfie-based, AI age verification system for porn sites (www.techspot.com)
Apple Confirms Governments Using Push Notifications to Surveil Users (www.macrumors.com)
(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,...
[QUESTION] An authentic good Balkan cookbook?
Hey good cooks, I am looking to purchase a good balkan cook book as a christmas present for my sister as she is really into food and has lived and travlled across most of the balkan countries....
Time to ditch #duckduckgo (lemmy.world)
In the last couple of months I have noticed an increasing trend of supplying me search results that are completely unrelated to the current query and tie back to my location or previous searches. I can say this with a high degree of certainty this is without a doubt beyond the 100th instance this has happened....
[Q] anyone having trouble getting mortons?
The past few weeks maybe even over a month, I’ve had no luck getting a box of Morton’s kosher salt. Anyone else having problems getting it? In the southeast us if that matters.
[Question] Give me some ideas for pumpkin seed flat bread.
Grinding up 1/4 c. of pumpkin seeds in a mortar at the moment, and I thought it’d be kind of interesting to get a little input, :wink:...
[Discussion] What is your Thanksgiving strategy?
Every Thanksgiving since I was a child, I’ve had to make something for Thanksgiving. Typically, and I think this goes for many Americans (and presumably Canadians cause they have a similar Thanksgiving), this involves sharing the kitchen with way too many cooks. It can be difficult to know what tools you’ll have in an...
Most hated chilhood dishes
For years I was in a bi-monthly cooking group. We usually met at a friends house and would make dinner there. One night all those terrible things your mom and your aunt Sally forced on you came up....
[QUESTION] What's the most interesting thing you've eaten?
When I travel, I try to taste the local cuisine and love to try things that I’ve never had before. Recently I tried haggis, which was outstanding. I’ve also had hakarl (fermented shark - not really my cup of tea, but glad I tried it) and balut (surprisingly tasty)....
If you can create a Lemmy instance and federate, you can shovel data about every vote linked to an account
I’ve created this post: sh.itjust.works/post/8898162...
FEEDBACK WANTED: Interest in doing weekly themed discussion posts.
Hello all,...
SimpleX Chat: Private and Secure messaging (monero.town)
cross-posted from: monero.town/post/934733...
An amazing video by J. Kenji Lopez-Alt where he explains how to shop for Japanese groceries plus Bonus Gyudon! (youtu.be)
Kenji did a great video walking around Uwajimaya explaining the different varieties of common Japanese ingredients and what he recommends getting. I’d say anyone looking to dip their toes or season experts of Japanese cooking will find some good info here.