lvxferre

lvxferre, 8 months ago

Sorry for such a late reply.

I’m not sure if I’m part of this big exodus or not. I’ve been toying with the idea of migrating this comm for months, as lemmy.ml is focused on open source and privacy while mander.xyz is focused on sciences. It’ll be more discoverable there, it’ll be easier to access it across the Fediverse, and it’ll be easier to be on the same page as the admins when it comes to the rules.

The straw that broke the camel’s back, for me, was not even politics. Or even which sort of content they allow/deny in their instance. It was how they handled another lemmy.ml community; it shows that they’re completely unprepared as a team to handle users in an acceptable way.

lvxferre, 8 months ago (edited 6 months ago)

I like them, even for software installation. Partially because they’re lazy - it takes almost no effort to write a bash script that will solve a problem like this.

That said a flatpak (like you proposed) would look far more polished, indeed.

lvxferre, 8 months ago

This might be a major life moment for you.

Nah. ElderWendigo@shitjustworks is clearly a witch hunter, and witch hunters don’t usually learn. Five minutes later they get another major life moment: misread something, point hooves and screech, get called out, then delete the comment while downvoting people calling them out, as they run away with tail between legs.

[I kind of wanted them to point out historical falsehoods in my comment though. If there’s something false there I’d gladly fix it.]

lvxferre, 9 months ago

Before: cumin, garlic, paprika. After: everything else, including salt.

Those three when browned are delicious, the others either burn easily (like oregano) or are liquid (like my pepper sauce).

lvxferre, 9 months ago (edited 8 months ago)

I like it in small amounts in sushi, plus in a few other dishes (like my “undead raising” lamen. It gets wasabi, black pepper, red pepper and ginger. If whatever you have ends killing you, don’t worry - the mix will make your body move again!)

lvxferre, 9 months ago

Baking soda raises the pH. (Low pH = acid; high pH = alkaline. Yes, they’re switched.)

Alkalinity catalyses caramelisation and the Maillard reaction, that’s why meat gets to brown more. However in acid environment both processes happen mostly the same as if they were in a neutral environment, acidity doesn’t really prevent this sort of browning. (I’m glad for this, otherwise my Sunday roast would be really sad. I often leave the pork marinading in lemon juice for a day, and it still browns just fine.)

lvxferre, 10 months ago

That sounds a lot like my “mix-match” frittata and “mystery” croquettes.

lvxferre, 11 months ago

Why do jc141 releases use DwarFS, instead of more typical compression formats like tarballs?

lvxferre, 11 months ago

Thank you, and sorry - I made sure to read the FAQ, but I couldn’t find the answer for this specific question.

lvxferre, 11 months ago

cinnamon in tomato sauce

I’ve tried this once, and I can’t say that I liked the result. I guess that my spice profiles simply doesn’t combo well with cinnamon, since when I use baharat instead (that contains cinnamon) it gets great.