https://piefed.ca/u/recursive_recursion posted on Mar 5, 2026 02:30
We have the canned kind in the US too. I guess we distinguish between them with context clues. “Pick up a can of…” vs “I’m making…”
Yup. I always buy the canned stuff to make corned beef hash, the premade stuff has awful potatoes.
im fat and HUNGRY AGAIN!!!!
I’m right there with you… I’ve been trying to quit nicotine and I have been absolutely ravenous basically 24⁄7 :(
That’s funny, my best friend growing up was from Taiwan and her dad kept trying to get her to eat more to get fat. “Eat more! Be fat like ike Pei Shin!” (her fat sister).
Is it so different in China or is it just that your mom would complain you were skinny, complain you are fat, complain you are short, complain you are tall?
6 plugs, 6 coils, engine filter, and cabin filter.
correct, they did not, since I was swapping the coils this time around it was recommended to me so I added a pea sized dab to each coil before I installed them.
Yeah, honestly I never saw issues one way or another, but I assumed they had good reasoning.
Especially for the non-American lemmings, have you ever had a rice krispie treat? Are you able to make or buy these where you live?
I just ate one for the first time in many many years, and wow I forgot how delicious they are.
https://lemmy.world/pictrs/image/c331f8be-e749-43fb-a2e1-9deb6735089d.png
try “alfajores Mar del Plata” (this besch is not so great in comparison with Cancún, but the alfajores are the best of planet)
Cancún is full of sulfuric scented seaweed but I’ll ask about the alfajores Mar del plata
The flavor is of course going to change dramatically by corning it, lots of salt and spices and such involved there, but I’m not terribly concerned about that, it isn’t really the most flavorful cut to begin with, not a lot of fat and connective tissue to give it flavor, which is also why it’s so tender which is the real draw
In general my plan is to cure it, but otherwise treat it like I would a normal wellington, so overcooking hopefully shouldn’t be a problem- quick sear, wrap it up then cook to probably medium-ish (normally aim more rare/medium-rare for Wellington, but rare corned beef just kind of doesn’t sound great to me)
And yeah I think the pudding instead of or mixed into the duxelles is a good move, not easy to find around me but I’ll be looking around for it and I have almost 2 weeks to track it down
Like where can i start if im not good at cooking? how do i decide what i want to attempt to make aswell? i dont want to spend to much to begin but is there also a low cost way to start by chance?
Im keeping this brief but if you have a question for me leave a comment?
They peel so much easier when you drop them in boiling water, then straight into an ice bath. Nice job! It’s crazy what 1 minute can do to some foods.
As frustrating as it may be, my best recommendation is to borrow basic cookbooks from reputable authors from a public’s library or online library.
Here’s one that we have that has recipes that work:
https://archive.org/details/newcanadianbasic0000ferg
https://openlibrary.org/books/OL7643452M/The_New_Canadian_Basics_Cookbook
You will need to build some techniques and learn to measure and to follow recipes to start.
This means learning to decode what recipes are telling you and replicate what they say. It means not making substitutions until you can predict what the outcomes will be.
It also means to be willing to do repetitive and tedious tasks.
In the past, we learned this from family, helping and picking up basic skills.
Now it’s harder. In theory, cooking videos could and should help but when the emphasis of cooking videos is to perform and get views, it’s not so successful as it could be.
Start with some simple recipes with not too many ingredients and not elaborate ones with complex techniques.
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I’ll be getting this as soon as it has speech journals with transcripts! Looks amazing.
Maybe that’s what we all need right now in our journalling
Because if my router factory resets, the ports are closed
Your router doesn’t save your configuration? Port forwarding settings should not be affected by a router reset.
There are ~50,000-60,000+ available IP ports. If you had Wireguard configured correctly and running on every single one of them a port scanner would get exactly the same result as if every port was closed. Wireguard is completely silent unless the correct key is provided.
The “script kiddies” could scan every port for months and they’d get the same result. There is known no way to even know there’s an open port much less know that Wireguard is running on it AND have the correct key for access.
I understand being gun shy after your experience (I would be too), but that experience has nothing to do with opening a port for Wireguard.
Progress so far - https://mander.xyz/post/47833580
My next objective is configuring Jellyfin for secure external access. It is fully operational on my LAN and is performing significantly better than the Windows instance I previously ran.
I have installed Tailscale on the Proxmox VE host shell to enable remote access and have also enabled multi-factor authentication on my proxmox account. While everything appears to be functioning properly, I am still relatively new to Tailscale and want to ensure I am implementing this securely.
My initial assumption was that I would also need to install Tailscale within the Jellyfin LXC container. However, I have encountered conflicting information suggesting this may introduce security concerns, particularly when dealing with container privileges and root access. As a result, I am uncertain whether this is the appropriate approach.
What is the recommended and secure method to provide external access to Jellyfin in this setup?
I can open the required port without issue. However, I would like to further educate myself on reverse proxy configurations, as I believe this would be the most secure and appropriate approach. Thank you!
What is the use case? Share with family and friends?
