Yeah, same, my d&d group calls me by my first character's name :)
This was my starting up machine. Of course, an nvme makes sense, especially running windows on it. I went for Proxmox, and now I have 4 different machines, a cluster of 3 similar sffs, and a chunkier boi with an i7, 64gb ram and a quadro gpu. This one was the most expensive, around 250€.
Beware, this is how it starts. From a single machine in my office, I went to a mini Datacenter in my cellar, with 4 "servers" (micro-pcs), two Nas devices, a raspberry pi cluster, a dell wyse cluster, new switches and access points, and so much more :))
you can get away with half that. i run my setup (similar to what you wrote) on a dell micro sff with an i5 6500t and 16gb ram that i paid 90€ for. not the snappiest, but works just fine.
I don't have hundreds, but a couple dozen mods, and I was surprised by how fast 1.6 beta loads, compared to 1.5.
This is Fairphone's website. I'm not that anal about it, doesn't bother me too much, but I did see it on several websites, and I'm just confused...
I'm not saying it should include English, I was just using it for clarification. I think each language / country should be in the native language.
I only realized the list is a region selector after it was pointed out to me. Maybe this proves my point, I didn't know what the button I pressed was for :) Having the region/country name in the website language does make sense. Language names however...
Flags do help, but there are none in this example (mobile or desktop version). Sometimes flags can be confused too (Romania, Moldova, Chad).
I don't have a solution, and I'm not the usual ranter, I mostly post in the cooking community :)
You are right, it is a region switcher. I didn't realize that, maybe because the "change region" button was in a language I didn't know? :)
This always annoys me. I land on a site that's in a language I don't understand (say, Dutch), and I want to switch to something else. I open the language selector and... it's all in Dutch too. So instead of Germany/Deutchland, Romania/România, Great Britain, etc, I get Duitsland and Roemenië and Groot-Brittannië...
How does that make any sense? If I don't speak the language, how am I supposed to know what Roemenië even is? In some situations, it could be easier to figure it out, but in some, not so much. "German" in Polish is "Niemiecki"... :|
Wouldn't it be way more user-friendly to show the names in their native language, like Deutsch, Română, English, Polski, etc?
Is there a reason this is still a thing, or is it just bad UX that nobody bothers to fix?
I see what you mean, interesting. Didn't really look at NixOS as a server os. I personally prefer using multiple compose files (in the process of migrating to k8s). I share resources too, like in your example, I just point to the existing DB instance, not create a new one for each new service.
May I ask what you mean by NixOS support? There's a docker compose you could use in their repo...
I believe R-- stands for Readarr and G--R-- stands for GoodReads.
No, not really. Got it earlier today from the butcher, pan fried for a bit before simmering it in the curry, it was pretty tender.
cross-posted from: https://lemmy.world/post/31773784 > - 800 g chicken breast > - 3 spoons red curry paste > - 500 ml coconut milk > - half stalk lemongrass (chopped) > - 2 tbsp grated galangal > - 2 lime leaves > - 2 carrots, 1 red pepper, 1 red chilli > - 1 spoon fish sauce > - thai basil > - jasmine rice > > > Pan fried the chicken, set aside. Same pan: fry curry paste, lemongrass, galangal, lime leaves for a couple minutes. Add coconut milk in, then veg and chicken back. Simmered ~10 min, added fish sauce and basil at the end.
- 800 g chicken breast
- 3 spoons red curry paste
- 500 ml coconut milk
- half stalk lemongrass (chopped)
- 2 tbsp grated galangal
- 2 lime leaves
- 2 carrots, 1 red pepper, 1 red chilli
- 1 spoon fish sauce
- thai basil
- jasmine rice
Pan fried the chicken, set aside. Same pan: fry curry paste, lemongrass, galangal, lime leaves for a couple minutes. Add coconut milk in, then veg and chicken back. Simmered ~10 min, added fish sauce and basil at the end.
Probably because that's not the case, native Linux builds don't run the Windows version through proton, unless specifically told to. (As I discovered after asking the initial question)
That's a good idea, I used to keep minced garlic cubes in the freezer. However, it doesn't take that long to peel and mince a couple cloves of garlic, I just didn't have the time to grate a cucumber, and I was out of fresh dill to go full tzatziki.
Hosted with Jellyfin, for clients I use Symfonium on Android and Feishin on desktop.
Yup, just tested it with rimworld. Thanks!
It doesn't, as far as I could tell. I enabled the global option, and now I can just install and run windows only games without having to manually force the compatibility layer. Meanwhile, the Linux native games work just as intended.
I know, I was asking about which version will Steam decide for when I have the global setting on.
So if I turn on the global setting, does it mean it will run native linux games with proton as well? I'm mostly playing rimworld and project zomboid, which have native Linux builds.
cross-posted from: https://lemmy.world/post/31380036 >
Pan fry shrimp in a bit of peanut oil, lightly salt (I had a 800g frozen pack), set aside.
Sauté 1 diced onion, 4 garlic cloves, thumb of ginger in the same pan.
Add 3 spoons curry powder mix (I used turmeric, cumin, coriander, chili) and 2 spoons of tomato paste.
Stir in 500 ml coconut milk + 100 ml water. Simmer 5–10 min.
Add back the shrimp just to heat up for a couple minutes.
Finish with juice of half lime.
For the raita - I used ~500g greek yoghurt, with a grated cucumber (drained the water), a clove of garlic, a pinch of salt, the juice from half lime, and some fresh mint. (It's very similar to tzatziki, without the dill and less garlic.)
Pan fry shrimp in a bit of peanut oil, lightly salt (I had a 800g frozen pack), set aside.
Sauté 1 diced onion, 4 garlic cloves, thumb of ginger in the same pan.
Add 3 spoons curry powder mix (I used turmeric, cumin, coriander, chili) and 2 spoons of tomato paste.
Stir in 500 ml coconut milk + 100 ml water. Simmer 5–10 min.
Add back the shrimp just to heat up for a couple minutes.
Finish with juice of half lime.
For the raita - I used ~500g greek yoghurt, with a grated cucumber (drained the water), a clove of garlic, a pinch of salt, the juice from half lime, and some fresh mint. (It's very similar to tzatziki, without the dill and less garlic.)
cross-posted from: https://lemmy.world/post/31267566 >
cross-posted from: https://lemmy.world/post/30792205 > Chicken breast marinated in Greek yoghurt, lemon juice, paprika, cumin, turmeric, salt & pepper, then pan-seared. Served with couscous fluffed with cherry tomatoes, fresh mint & oregano.
Chicken breast marinated in Greek yoghurt, lemon juice, paprika, cumin, turmeric, salt & pepper, then pan-seared. Served with couscous fluffed with cherry tomatoes, fresh mint & oregano.
cross-posted from: https://lemmy.world/post/30664167 > Pork shoulder: > - Marinated in orange, lemon, lime juice, salt, pepper, garlic, onion, thyme, parsley, chilli, and cloves for ~1h. > - Pressure cooked for 25 min with marinade. > - Drained and deep-fried the meat until crispy. > > Rice: > - Sauteed onion, garlic, thyme. > - Added rinsed rice (1 cup basmati), 1.5 cups water, salt. > - Pressure cooked 5 min, natural release 10 min. > > Pikliz: > - Shredded cabbage, carrots, red onion, white onion, shallots, chilli. > - Seasoned with salt, pepper, lime juice, white vinegar. > - Left it sit for about 1h. > > Plantains: > - Peeled, sliced, fried until golden. > (- I skipped this step: smash, re-fry) > - Salted.
Pork shoulder:
- Marinated in orange, lemon, lime juice, salt, pepper, garlic, onion, thyme, parsley, chilli, and cloves for ~1h.
- Pressure cooked for 25 min with marinade.
- Drained and deep-fried the meat until crispy.
Rice:
- Sauteed onion, garlic, thyme.
- Added rinsed rice (1 cup basmati), 1.5 cups water, salt.
- Pressure cooked 5 min, natural release 10 min.
Pikliz:
- Shredded cabbage, carrots, red onion, white onion, shallots, chilli.
- Seasoned with salt, pepper, lime juice, white vinegar.
- Left it sit for about 1h.
Plantains:
- Peeled, sliced, fried until golden. (- I skipped this step: smash, re-fry)
- Salted.
cross-posted from: https://lemmy.world/post/30513669 > The pork ribs: I just used a little salt, pepper, paprika, vegetable oil for the rub/marinade, rested in the fridge overnight. I grilled it in my oven for roughly 1h at 250°C, brushed with a little barbecue sauce at the end, just before cutting. > > The fries: after cleaning and cutting, I left them in cold water for about 30 minutes, then broiled until they started to get soft (in salted water). Drained and let to cool off completely. Then fried on a medium heat (~165°) in peanut oil until they just started to get golden. Took them out and rested for 15 minutes (while another batch was in the pot), then fried again on high heat (195°) for a couple minutes until golden-brown. > > The salad: a mix of fresh fennel, red onion, caraway seeds, olive oil, lemon juice, salt and pepper.
The pork ribs: I just used a little salt, pepper, paprika, vegetable oil for the rub/marinade, rested in the fridge overnight. I grilled it in my oven for roughly 1h at 250°C, brushed with a little barbecue sauce at the end, just before cutting.
The fries: after cleaning and cutting, I left them in cold water for about 30 minutes, then broiled until they started to get soft (in salted water). Drained and let to cool off completely. Then fried on a medium heat (~165°) in peanut oil until they just started to get golden. Took them out and rested for 15 minutes (while another batch was in the pot), then fried again on high heat (195°) for a couple minutes until golden-brown.
The salad: a mix of fresh fennel, red onion, caraway seeds, olive oil, lemon juice, salt and pepper.
cross-posted from: https://lemmy.world/post/30455791 > I scored the duck breast skin and roasted it (started with a cold pan) until golden crispy. I then flipped it and continued to cook until the inside reached 66° (C). It had about 5 minutes rest before slicing. It still looks a bit too pink for my taste, but it was tasty. > > The rice is sushi rice, boiled, and then mixed with a bit of mirin, sake, rice vinegar, salt, pepper, sugar, msg and chives. > > The teriyaki is 4 spoons of soy sauce, 2 of mirin, 2 of sake, 2 of sugar, 2 cloves of garlic, same amount of fresh ginger, a splash of sesame oil. Simmered it down in a bit of duck fat.
I scored the duck breast skin and roasted it (started with a cold pan) until golden crispy. I then flipped it and continued to cook until the inside reached 66° (C). It had about 5 minutes rest before slicing. It still looks a bit too pink for my taste, but it was tasty.
The rice is sushi rice, boiled, and then mixed with a bit of mirin, sake, rice vinegar, salt, pepper, sugar, msg and chives.
The teriyaki is 4 spoons of soy sauce, 2 of mirin, 2 of sake, 2 of sugar, 2 cloves of garlic, same amount of fresh ginger, a splash of sesame oil. Simmered it down in a bit of duck fat.
cross-posted from: https://lemmy.world/post/30297677 >