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My first attempt at a quenelle… Needs practice, but not a bad go

thank you. my baking skills are not good. i specialize in sauces

I love this guy’s videos! That one is a fun one. ☺️

altr Lemon pepper salmon steak, roasted broccoli, and gnocchi in basil pesto.

I’m really happy with how it turned out. I was going to make the gnocchi from scratch, but I was running behind and saw them premade at the store. The roasted broccoli has become a staple in the house now. So freaking good.

Did you use lemon juice on the steak?

It was a lemon pepper marinade, so yeah.

https://startrek.website/pictrs/image/faf98a3b-4d51-4bde-b942-e6f47578dafc.jpeg

And I made my sauce too

Ok the sauce was improvising.

Take a can of peeled whole tomatoes, I take san marzano tomatoes

Squash them with your hands.

Cook some chop onions (¹⁄₂ is enough) maybe 2-3 minutes so the onion don’t burn, add 3 garlic cloves and ¹⁄₂ tablespoons of crushed red pepper (less if you want something less hot). Cook a 2min at mid-low heat

Add the tomatoes, add some basil leaf (I used 4 or 5). Let simmer at low for 15 to 20 min (even less). Taste and adjust.

Blend everything to the preferred consistency

Looks AMAZING!!!

I would do more cheese though, but that’s because I have issues and am addicted to cheese lol

Hello, I am currently building an arcade machine which is intended to run indie games built natively for Linux.

For that I want to use the wayland protocol because it feels like the most sensible option I have nowadays.

Currently I am using sway as I am already using it as my daily wm and it can be configured very easily into a kiosk mode. Everything works perfect and I have no problems what so ever!

Which is why I want to ask if there is a even more bare minimum setup to run Wayland apps?

I wanted to do the same for a dedicated jellyfin player box; a defunct laptop or mini PC that boots straight into the jellyfin-media-player (jellyfin desktop nowadays) in TV mode and was looking for just the bare minimum of packages to achieve this. gave up, curious how others solved it.

Weston can be configured to use a kiosk shell, which is fairly minimal

I canned these to try it out. Since they have been heated in a water bath to boiling for over ten minutes, they shouldn’t go bad.

Thanks!

It’s not as much about “go bad” as to create the perfect conditions for the good bacteria to develop… and those we like thrive in O2-free environment (“anaerobic”)… that’s why all sorts of pickle veggies, sauerkraut etc… are usually sitting under the liquid, held together by weights!

Keep us informed.

IMHO the power of gentoo is the customization, not the optimizations you can do when compiling. You can change the dependencies and config of software to get exactly what you want instead of a config somebody else has chosen for you.

I used Sabayon back in the days for a few years and you are expected to accept the defaults for most packages and use it as a mostly binary distro, but you also have the option to use emerge(gentoo’s package manager) to customize only some packages via USE flags. It was working quite well as far as I remember.

This. USE flags are the real strength of Gentoo. There can be benefits with various C(XX)FLAGS, LDFLAGS, etc. However, most of the time^1^ those changes are at best moderate, and sometimes outright dangerous.

With Gentoo, if $PKG has a choice to require $LIBKITCHENSINK, you can choose not to. This, sometimes, can mean saving a TON of compile time. Also, the kernel is arguable more secure^2^.

1) One time I recompiled either Opera, or some lib it depended on with some magic LDFLAGS and got a notable speedup on startup. However, this is fairly rare. 2) IIRC, a certain part of the kernel can rerandomize the kernel stack in memory, meaning that, unlike a Debian kernel or Fedora kernel, no one can be entirely sure what a certain data structure would be in memory.

novice at cooking here. know the basics and can make some decent tasting dishes without the need of a recipe, but not enough to know the full ins and outs of cooking.

since i moved out of my parents’, i’ve been cooking with cheap pans pots and pans from ikea, and while they do the trick for most of my cooking, i cannot for the life of me make decent eggs without them overcooking and sticking, butter/oil help a little bit but not consistently. the electric range is def a hurdle to learn coming from gas, but most of my other dishes seem to come out fine.

anyway, i’ve been looking into some decent pans that meet the following criteria:
- nonstick without chemicals (teflon/PFAS/whatever)
- induction burner compatible, as i plan on getting a burner at some point
- (optional) comes in an 8in and 10in size
- (optional) oven safe

from what i’ve seen so far the “Analon EverLast N₂ Carbon Steel” seems like what i’m looking for based on reviews but i also wanted to ask for people’s opinions before making a purchase

The thing that works for me is allowing the pan to heat up quite a bit before pouring the eggs in. I mean, not searing hot, but you want it to make a little “tssssh” noise when you pour in the eggs. Allowing them to sit and cook a little bit before you stir seems to help, too.

That’s also why I don’t really scramble them very aggressively. The bottom layer needs to sit on the pan and cook, becoming a little solid, before I move them. When I do it that way, they don’t stick. It ends up being kind of like an omelette that I frequently ruffled up and then flipped at the end, rather than really scrambled.

A little fat, low to low-medium temp, but don’t put the eggs in the pan until it’s up to temp, keeping in mind that it’ll take longer with the heavy cast iron pan.

When my eggs stick it’s virtually always because I was impatient and put them in too soon. If you hear the eggs sizzling from the instant they touched the pan you should be good as long as the heat’s not crazy high, but if you dump those eggs in and the pan is quiet than that means it didn’t get hot enough in time and you can expect them to soak up the fat and stick.

What the other commenter said about waiting a moment to start scrambling is good too. I find that if I start stirring while the layer of egg touching the pan is still liquid (which again, can be for awhile if you didn’t wait for the pan to get hot), it’ll just stir the fat into the eggs instead of around them. So wait just a moment for at least that thin layer contacting the pan to cook before you stir.