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[-] [email protected] 19 points 13 hours ago

That's one of the big things that came out of the Ashley Madison hack, it wasn't just user profiles, it was site data too. Most of the womens profiles were fake.

There was just a (Wired?) Article about being an only fans contract chatter, not a bot, but a low paid worker.

Here it is https://www.wired.com/story/i-went-undercover-secret-onlyfans-chatter-wasnt-pretty/

[-] [email protected] 20 points 13 hours ago

It can work pretty well, usually in baked good that have a high moisture content like banana bread. It is certainly not a 1/1 substitute. Best practice is to follow a known recipe, or have played around enough to know what changing fat, sugar, water, levels will do. Just changing something like sugar level will change not just sweetness, but gluten formation, browning, moisture retention. It can be complex.

[-] [email protected] 13 points 14 hours ago

It is a monorail, the outrigger is just for testing purposes. It's gyro stabilized. The tech has been around for more than 100 years, developers always wanted higher capacity which is problematic.

[-] [email protected] 97 points 14 hours ago

The other place had something like r' I didn't have any eggs' that was all people giving 1 star reviews to recipes where they substituted Triceratops horn for chicken breast, and it didn't work well.

[-] [email protected] 7 points 14 hours ago

It's a new study based off data from 2021. It does not take into account things like climate change. It deals primarily with better health care in Africa, though that may be moot in a few cases due to war/political instability since 2021.

Info is here https://www.thelancet.com/journals/lanpub/article/PIIS2468-2667(24)00053-7/fulltext

[-] [email protected] 12 points 15 hours ago

Normally I would be with you but Lina Khan is doing good work. Blocking mergers for anti trust and working to ban non competes. Now putting automakers on notice about telemetry.

[-] [email protected] 2 points 20 hours ago

Lots of other places too (13.5k of them), they're called '!bangs'. !w Wikipedia !r spezit etc.

Full list here https://duckduckgo.com/bangs

[-] [email protected] 17 points 1 day ago

I like the chandelier, is it possible to have all three bulbs on at the same time?

[-] [email protected] 7 points 1 day ago

The buffaloes shot by cowboys 150 years ago never turned into fossils.

Really makes you stop and think, doesn't it?

Should be a butt ton of fossils in southern Brazil soon.

[-] [email protected] 8 points 1 day ago

That's definitely a big issue with these. This one ships with Android 13, its very likely that it will never get an update or security patch after release.

From a security/privacy standpoint these are bad. I have not seen any custom ROMs for any of them, for the usual reasons, limited uptake, Mediatek processors, unreleased source code.

If none of that is important to you, then they seem to work pretty well. An old coworker had one, I used it briefly a few times. Battery life was great, seemed to get reception where other devices didn't, hers was waterproof, and survived many drops. It was great for site surveys in the back of Bourke.

I wouldn't use one, but if none of what I consider the downsides was an issue then its a phone with good specs (Android version notwithstanding) for very reasonable money.

[-] [email protected] 12 points 2 days ago

'He couldn't think of anything more derogatory than just "Belgians" '

46
Archive(.)is problems (sh.itjust.works)
submitted 1 month ago* (last edited 1 month ago) by [email protected] to c/[email protected]

I use Orbot, and every browser I have tried, Firefox and forks, Chromium, Webviews, these links give me a captcha that cannot be completed.

Does anyone else have this issue?

Please link to source in posts and UnTrackMe/UrlCheck/Leon will re-direct. I appreciate that posters give archive links but I cannot read them.

(Edit, word)

39
submitted 2 months ago* (last edited 2 months ago) by [email protected] to c/cooking

I really like cheap stamped stainless knives. In the photo are a Viking, a Kiwi, and something unbranded. Total was $8.20 USD. They are garbage, the handles are terrible, though the ridiculously small Deba has wood scales. They sharpen beautifully.

While you huff and curse under your breath, I have owned custom made Japanese knives, vintage carbon steel Sabatier, as well as all the other stuff, Wusthoff, Global, evs. They aren't better, just much more expensive.

I am happiest with a cheap carbon steel cleaver (bit of a misnomer as these are really slicers) or a stamped stainless blade. Not Victorinox though, they have too much Nickel and Chromium so they aren't as prone to rusting. It makes them a bitch to sharpen.

31
submitted 2 months ago* (last edited 2 months ago) by [email protected] to c/cooking

I went to the lady I buy vegetables from and asked for some mild, flavorful chilies. Cutting the first one I could tell they were not mild. When life gives you 500 grams of the wrong chilies, you make hot sauce. The flavor is great, but wrong for the dish I was making.

So, I rehydrated some dried chilies I had (which are very mild with a nice slight funk to them) and chucked it all in the blender with some garlic. It looks gross. In about 5-7 days there should be a sludge at the bottom, and watery goop at the top.

Once it will strip paint it goes into a saucepan for about 30-45 minutes to reduce. Then I will add salt and vinegar. It should be delicious.

15
submitted 4 months ago by [email protected] to c/cooking

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.

Ideas?

47
submitted 4 months ago by [email protected] to c/cooking

For no particular reason except it popped into my head, a sorta pizza hut pizza for Christmas dinner.

High hydration (maybe 70+%) same day ferment. Sauce was tomato paste, minced garlic, Basil, soy sauce, chili flakes, stock, and a splash of red wine vinegar. My tomato paste is kinda bland and sucky, and I was going for an umami bomb.

Topped with Krakow sausage, Shallot, and French style chili oil.

The bottom got nice and crispy, the middle was chewy and full of holes, a bit like a nice focaccia. So probably not really like pizza hut at all. Idk, I haven't had it in a long time.

Anywho, I enjoyed it, and happy Santas birthday.

33
submitted 5 months ago by [email protected] to c/cooking

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, pickled Red Cabbage, or both will soak in to the bread without making it soggy.

The point of this is that bread does not have to be beautiful when it comes out of the oven, it just needs to be good when you eat it.

41
submitted 5 months ago* (last edited 5 months ago) by [email protected] to c/cooking

Are you growing your own? At least for the greens? They go with everything.

Garlic is self sterile in most cases like Saffron, you grow Garlic from garlic (like most Alliums, many Alliums are not sterile, but still grown from clones). In almost any climate you can grow it. These peeps are trying to revive the wild form. https://hoodrivergarlic.com/

If you have a windowsill and a pot, really just a bit of dirt, delicious garlic can be yours at home.

If you grow just for greens take your smallest cloves, not worth peeling, and stick them in the dirt. If you are growing for bulbs use the most flavorful and disease resistant.

Like Saffron, plant it randomly for future generations , and let it spread, it is not invasive.

Edit: tomorrow is Fajitas night, so some of these will die for the cause. Please pour one out for my dead homies.

47
submitted 6 months ago* (last edited 6 months ago) by [email protected] to c/cooking

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.

Number 1 was Green Bean Casserole, for the uninitiated this is 1 can green beans, 1 can Campbell's cream of mushroom soup, topped with Durkee fried onions then baked. It is terrible, canned green beans are mushy and flavorless, cream of mushroom soup is also mushy and terrible with the added bonus of tasting like a salt lick. Durkee fried onions I will eat as a snack (I will hear no bad words about them, though they are also terrible in their own way. Don't start). The original recipe unsurprisingly came from Campbell's Test Kitchen as a way for working housewives to get dinner on the table with a minimum of fuss.

We talked about it (argued) and half the group thought it could be a great dish, the other half speed dialed their therapists.

The next time we met Green Bean Casserole was the main. Blanched fresh green beans were layered with crimini mushrooms simmered in cream and herbs, then topped with Asian fried shallots. It was a hit, and ended up in rotation. It is actually fantastic when made fresh.

No.2 was Fish in Aspic. No one could do anything with this, the dish just sucks.

No.3 was Fondue, which I hated as a kid then had good versions of. Porcini (Cepes) with Beaufort and sourdough, Beef loin with carmelized onions and red wine reduction, etc.

What are yours? Have you recreated any horrible dishes and made them delicious?

p.s. great aunt Beth you almost put me off Turkey for life...

ETA: I know we're supposed to tag posts, I don't see a way to do that in Voyager. Anyway, Discussion

16
new update 1.16.0 (sh.itjust.works)
submitted 6 months ago* (last edited 6 months ago) by [email protected] to c/voyagerapp

Thanks for your excellent work, photo uploads are working again.

3
Thanks (sh.itjust.works)
submitted 9 months ago by [email protected] to c/[email protected]

I just updated, thanks for your great work.

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Cheradenine

joined 11 months ago