I comment in a different part of this thread how my spouse and just share everything, but I complete get what you are saying.
I’m in the same place as you with my spouse, but we didn’t start with not trusting each other. I just never worry about my spouse knowing things about me—I cannot imagine what I wouldn’t tell her anyway.
My spouse has (multiple) physical journals lying around the house. I would never read them—she doesn’t worry about hiding them.
I have misled you. It is the beyond steak bites that we have started using on Nachos. I actually don’t like any of the other beyond products and get Impossible ones instead. I get what you mean about the “fat”. I described that to someone as “fake connective tissue”. I cooked mine in a skillet with oil, but after a couple minutes to get some sear on them I tossed in some water mixed with taco seasoning and covered them and let them simmer for a bit. It got the chew better for me. I could understand someone not liking it though.
I think he is referring to a veggie product from Trader Joe’s chain stores. I haven’t had it in 5 plus years—I remember it being okay. Certainly worth a try and no doubt it has improved over the years.
I have missed some certain meat flavors and textures for the last 20 years of (nearly) vegetarian life. I made and tried a lot of substitutes over the years, and while some were okay, I never thought anything really nailed the experience. A lot of times I would just prefer carefully sautéed mushrooms or pressed and fried tofu.
That changed about two years ago. For my family, Impossible Burger just seemed to keep improving—when it first came out it was meh—but each year it seemed to get better. We would use it to make shepherd pie, lasagna and burgers. And then their sausage (both spicy and savory) showed up and we started using that in places where we would prefer sausage instead of ground beef. Recently ~~Impossible’s~~ Beyond’s “steak bites” appeared and we really enjoy putting them on the giant nachos we make.
I often fry up the impossible sausage with eggs. It isn’t “pork” flavored like I would expect with chorizo, but I find it brings a certain something to my breakfasts.
Regardless of right and wrong you made interesting content for Lemmy!
That is my naive reading of the data also. And it makes me very happy.
Remember to think about your backup strategy if you use locally managed password software. I’ve helped (and been unable to help) some non-technical folks who relied on popular magazine/new site articles for software selection without good knowledge of how to properly backup their data.
Here is a different (in my opinion probably better) source: https://analytics.usa.gov/
It also shows Linux above 5%. I agree that most people are switching to phone and/or tablet, but: the total devices are increasing AND the total number of phone/tablet devices are increasing AND the linux share is increasing
I would expect that as the denominator (all devices which includes an ever increasing number of phone/tablet) increases that Windows, mac and linux would decrease. I am surprised (and happy) that Linux is increasing!
I think Apple Arcade has so many good games without transactions.
But my mom just plays solitaire. I try sitting with her and playing new games but she doesn’t go back to the new games. I know she has found new games in the past—she played all of Plants vs Zombies—but that is a long time ago.
Apple does keep the photos and metadata encrypted in flight and at rest which I would assume is better than what Google does, but I haven’t seen Google’s policy in a while. Apple Photos Legal Page
So here is the pan I posted about a couple days ago. I put the pan in the oven and ran the self-cleaning cycle. When it came out I cleaned off the ash and I could actually tell that some of the texture around the edge was the metal and not food. The rest of the gunk was gone.
I put a very thin layer of canola oil on it and baked it at 450 for an hour. It looks beautiful now. I’m going to do a couple more seasoning cycles and then try to maintain it.
Thanks everyone for the advice!
I started using a lodge cast iron pan about a year ago. I purchased the pan probably five years ago, but it didn’t see much use. I decided to try to move away from cooking with non-stick skillets and it took a while to get comfortable, but now I use it routinely. I have some questions about care.
The photo shows where the finish looks like it is missing. I’m guessing it is the oil coating that should build up, but I would like a second opinion. What should I do about it? Just start seasoning it until it all looks good?
I bake eggs in my oven (on a cookie sheet in ramekins) nearly every morning for family breakfast. I’m thinking I could just integrate seasoning into that existing ritual. My tentative plan is to apply a thin coat of oil to the cast iron pan and put it in the oven while it preheats to 375 (about 15 minutes), the eggs cook (another 15 minutes) and then turn off the oven and let the pan sit in the oven while it cools down. Will that be enough heat to get the oil to do what I want? I’m trying to not waste a lot of electricity and have something I can do basically every day until I am happy with the seasoning on the pan. Can I just use the cheap canola oil I already have?
I would love any feedback or thoughts.
cross-posted from: https://lemmy.world/post/21298626
I often need the subtitles also, but like you cannot stop reading them even if the dialog is clear and end up not seeing what is going on in the movie.
The worst is movies like Crouching Tiger Hidden Dragon. It has beautiful visuals and action—and the versions on the streaming services lacked a dubbed version. Had to go blu-ray to getting dubs so I could watch instead of read.