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Joined 1 year ago
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Cake day: February 1st, 2024

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  • I grew up with a hand-cranked popcorn maker. Then, in grad school, I realized that you don’t actually need any of that, just a pot with oil.

    I heat up (medium) a tiny bit of neutral oil with a few kernels until they pop. Then I add ~1/4C neutral oil and ~1/3C popcorn kernels. When I can count to ten between pops I turn it off, empty in bowl, drizzle with olive oil and add salt and nutritional yeast (and MSG if you have it).





  • Note re: mustard. It is not just an “other flavor,” it is also an emulsifier!

    It took me a while before I learned this. Even if you’re not going for a mustardy flavor, a little mustard goes a long way in keeping the oil and vinegar from separating. Definitely recommend using some with basically every dressing you make.








  • Same — rsync to a pi 3 with a (single) ZFS drive at family’s house. Retain some daily/weekly/monthly snapshots.

    I have a (free) VPS with static IPv4 which is how I connect everything.

    Both the VPS and the remote site have limited network speed (I think 50Mbps for VPS), so the initial sync was done sneakernet (well…“airplane net”). Nightly rsync is no problem bandwidth-wise, and is mostly just any new videos I’ve uploaded to my local Immich instance.