I personally love roast veggies. The issue with eg stir fried or sautéed vegetables, for me at least, is that they don't microwave well because for both stir fry and sautéed veggies, part of the appeal is some crunch that remains in veggies like broccoli, carrots, baby sweetcorn, etc. But microwaving them to reheat just makes them go mushy. With roast veggies, they are quite soft anyway, so as long as you are not going for a crispy exterior they will microwave well.
I guess that's one of my big issues with vegetables, is that I feel I usually have to cook them fresh. Otherwise the texture is not nice to me if I cook a lot of veggies to reheat over the next few days.
For roast veggies: olive oil and whole cloves of garlic with the skin on. You can smash them to release more flavour, but that also makes it more likely that the garlic will burn, which is a shame because roast garlic makes for a delicious garlic-flavoured spread on toast. Add whatever seasoning you like; I go with rosemary and then whatever spices on my spice rack look good.
Tofu tastes like soy! It's a very mild flavour but I can definitely taste and smell it in tofu and soy milk. I suppose people who are not used to eating tofu might think it has no flavour at all, but as someone who's eaten tofu their whole life, I can definitely recognise soy as a flavour. Just a very subtle one.
Nutritional yeast is great for scrambled tofu. You can of course season scrambled tofu however you like, but for one block of tofu (quite forgiving in terms of quantities, I think this will work well for anywhere between 200g to 400g of firm or extra-firm tofu) I do:
Generous bunch of nutritional yeast. Like a good pinch between all of your fingertips.
1 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp ground black pepper (you can up it to 1/2 tsp if you prefer; I used to do 1/2 tsp then I think I got oversensitive to it so halved it)
sprinkle of salt
Add dried parsley at the end as a garnish
Keep in mind I don't make any attempt to make mine taste like eggs. If you want scrambled tofu as an egg substitute then you could leave out the cumin (which gives it a more curry flavour) and add stuff like garlic powder, onion powder, and black rock salt at the end (add black rock salt at the very end when it's off the heat, otherwise it will lose its eggy flavour). But personally I prefer a more curry flavour than an eggy flavour!
Nutritional yeast also works well to top avocado toast with. I do toasted sourdough, smashed avocado mixed with lemon juice, nutritional yeast sprinkled on top, then toasted sesame seeds sprinkled on top of that.
That's fair, but in my case ~/scripts/ acts as my prefix. I suppose that narrows down a lot what your prefix can be though, if it has to be a valid path in which your scripts live.
...People? I would say that's too tautological, as the statement begins with "all people here are...", and necessarily all people here are people, otherwise they're not covered by the statement.
I think the use case would be for laptops, for people who want to comfortably use their laptops outside or just want their laptop screens to be easier on the eyes. Only slightly different to a tablet insofar as it has a physical keyboard, so i imagine the tablets could be adapted.
I'm good with general personal upkeep. Always do the dishes right after every meal, always shower daily, brush my teeth twice a day, etc. I also try to have vegetables every meal, but sometimes I will skip if I'm too lazy to cook vegetables (I'm also not too sure as to what constitutes "eating your veggies" tbh—do onions count? What about tomato sauce? etc)
I have ~/.local/bin added to my PATH for things i want in my PATH, and ~/scripts for things I don't want in my PATH. Both managed by chezmoi. I'm surprised if there's anyone who wants most of their bash scripts in PATH. I only have like 5 scripts in ~/.local/bin; the others get executed on an automated basis (eg on startup or by a cronjob), or so infrequently that I don't want them in my PATH.
In this case it's because part of the joke is the quote tweet. You could also link to the tweet instead of a screenshot but then we need to connect to Musk's servers at some point (even if through a proxy like nitter)
Not just screenshots. Generally look at the permissions apps have; screenshots is one of them, but all sorts of other data can be sent off by any app with internet access.
Yeah it depends. For "What's the best laptop for Linux", literally just look it up; there's hundreds of articles, forum threads, Lemmy/Reddit posts, etc discussing this topic. But I don't think there's an issue asking for hardware recs if you are explaining a specific use-case. I would say still do an online search first—like some use-cases are quite general, e.g. for music production, for gaming, and so on. And even for the most general cases, I think if your thread is more something like "does anyone else disagree that ThinkPads are good for Linux?" that's also fine, because it's actually sharing your opinion and giving something more to go off of than "give me a laptop".
One point three two, or one three two if it's obvious from context where the decimal point is. That's how you're meant to pronounce digits after the decimal point in general.
My main reason is one you listed. My setup works well for me; I enjoy it; and I don't feel the need to fix what ain't broke (when the "fix" likely involves breaking a lot of things I need to fix, and generally a lot of time and effort). Plus, from what I can tell, if you are particular about parts of your system, the immutable distros on offer are not diverse enough to cater to you—eg can I use my preferred init system, runit? All the immutable distros I know are systemd (which I am not a big hater of, but I like and am accustomed to runit already).
Edit: saw what you said at the end about what it would take for me to switch. It would be if I had a real use case for it, eg I regularly had problems that an immutable distro would solve, or I could see a way that an immutable distro would drastically improve my workflow.
communism @ communism @lemmy.ml Posts 29Comments 889Joined 1 yr. ago
I personally love roast veggies. The issue with eg stir fried or sautéed vegetables, for me at least, is that they don't microwave well because for both stir fry and sautéed veggies, part of the appeal is some crunch that remains in veggies like broccoli, carrots, baby sweetcorn, etc. But microwaving them to reheat just makes them go mushy. With roast veggies, they are quite soft anyway, so as long as you are not going for a crispy exterior they will microwave well.
I guess that's one of my big issues with vegetables, is that I feel I usually have to cook them fresh. Otherwise the texture is not nice to me if I cook a lot of veggies to reheat over the next few days.
For roast veggies: olive oil and whole cloves of garlic with the skin on. You can smash them to release more flavour, but that also makes it more likely that the garlic will burn, which is a shame because roast garlic makes for a delicious garlic-flavoured spread on toast. Add whatever seasoning you like; I go with rosemary and then whatever spices on my spice rack look good.