yeah you’re right. 28 bucks is a bit steep for what you’re getting. but still, i didn’t find it as repulsive as people make it out to be.

had my first couple of shots of marlot this weekend. tbh, it’s bitterness is greatly exaggerated. really just a mediocre digestive

you might want to look into freeze clarification. (never done it myself just know that people use it)

besetzt

yeah tldr is great. and the idea of expressiveness vs discoverability is something I’ve to think about. thanks!

but i was more thinking about things like using ps2pdf to reduce the size of scanned (xsane) pdfs. remembering that ps2pdf can do this is difficult for me. i have my notes but it’s still cumbersome.

yea as much as like using the command line, I’m having a hard time remembering all the options required, especially with things i use rarely. the discoverability is just better in GUIs

it is about a fake compiler but the article is interesting. thanks for sharing

not really, llms have become quite good at extracting text from scans. /s

https://m.youtube.com/@misfitmindss/videos

https://youtu.be/ybbc4EFNEJY

nevermind i think i found them

awesome! where’s this from?

yes absolutely! but sometimes i have the impression that there is a intergenerational rupture such that the grandparents technically knew these recipes, but this knowledge did not get passed on to the parents’ generation. so depending on your age there maybe one or even two generations which just don’t know these recipes, hence the reliance on cookbooks, which involves trends, marketing, being fashionable, etc.

(also, lots of old recipes require quite some prep time and/or planning, which is why there used to be different recipes for different days of the week. e.g., Saturday was reserved for washing, with little time for meal prep, so Eintopf it is. i think what I’m getting at is that this kind of cooking is quite different to the modern idea of i can decide on the spot what’s for dinner. the old stuff just doesn’t work that way. sorry for rambling)

if you know what you’re looking for and now know how to cook.

one problem i see/have with cookbooks on traditional cuisine is that a lot of the better one focus on traditional sunday roast style fancy recipes (schweinebraten mit kraut und knödeln), and while good they are not cheap. what is more difficult to find is the saisonal poor mans cuisine. except maybe cucina povera from Italy.

sorry i was pulling your leg. where i live people some people call them “knotschi”, instead of ([ˈɲɔkki]).

wikitionary has pronunciation examples: https://en.wiktionary.org/wiki/Gnocchi

Knotschi, das g ist ein hattes g

using Reader Mode in Firefox does work.

yes, and the fact that the number of inch divisions between the foot dividers is inconsistent

it’s slop. count the inch markings in the top left 🙄

it’s for when life gives your lemons

splendid

this happens usually with very fresh eggs, leave them for a couple of days.

(German popular “science”, note the quotation marks, magazine) GEO: https://www.geo.de/wissen/endlich-verstehen-darum-lassen-sich-frische-eier-schlechter-pellen-30173258.html