ragebutt @ ragebutt @lemmy.dbzer0.com

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Oh right I totally skipped tv shows haha

Depends on how picky you are as well to a degree. I’m an “archival” person - I download shit in remux and flac pretty exclusively. When it comes to anime I have some strong opinions about what fan subs are the best and what ones are total shit (to the point where I pretty regularly mux my own releases). If you can get an AB account I would highly recommend, imo best of the three

tv shows i agree usenet and western movies usenet most of the time. Unless you want a specific high quality release group (wildcats, 3L, etc) instead of framestor and random groups, who dominate usenet releases.

The only thing with tv shows and usenet: if you want a long running tv show, say the Simpsons. Torrents easier 100% of the time. If you’re manually downloading through an nzb site then it’s still faster because I guarantee you at least one torrent site you’re on will have a set of season or series packs that works; the season packs on Usenet are often the quickest things to die.

If you’re grabbing with sonarr I guarantee you will get a ton of shit that sucks, especially for an old show like that. Like some of the old episodes will be the ones they upscaled and stretched to 16:9 by zooming in and erasing a third of the image. A bunch will be in German, even with trash guide filters, because German dub people don’t tag their releases in ways that play well with any of trash guides regex. Even if you adjust your regex to scan for it (German in title, basically) then you have the occasional issue if the episode name has the word German (plus other dubs that are labeled poorly)

And for any hbo tv show and many Netflix tv shows (tho nf is far less aggressive) you will often find a sea of dead postings where torrents are fine. Like a remux of the sopranos? Better hope it was posted very recently, like in the past few days, because hbo monitors usenet like crazy. Netflix does too but not as strictly. Dmcas everywhere.

It’s still worth having of course and I use it a lot. Like you said it’s my go to for western movies and certain western shows. Especially when they’re actively airing. But there’s a lot of scenarios where it sucks

Usenet: you missed the window but Black Friday and Labor Day are in my experience the best time to sign up. I pay $35/yr unlimited.

Private tracker: it’s not as hard as you think

Get in red: either via invite (easy mode) or do their interview (not that difficult). Once you do you need to upload 25gb of stuff and have a (I think) 0.7 ratio (maybe 1.0?).

Easiest way is to rip songs from streaming sites: https://github.com/nathom/streamrip and upload. If you’re fast and get a hot album you can literally get it in like 2 days. Don’t bother with insanely popular albums like if charli xcx or Tyler the creator or whoever drops something. Old heads on the site will have that shit scripted and dropped so fast. Or browse requests with bounty and upload whatever.

Then you open up the invite forum. Then you ask for invites to wherever. Then you maintain ratio to not fuck over the person who invited you. Then you’re done, basically

Usenet is good for some things, torrents are still king for others

Like if I want a specific release of a movie in a certain quality, like a dv remux then I might pop on blu or ptp. 90% of the time I’ll just grab a dv/hdr10 remux on usenet though

Anime is all about trackers, ab/baka/nyaa destroy usenet. Animetosho makes usenet passable but still destroyed by the first three

Music is the same. If I want some basic mainstream release in scene quality then sure usenet is fine. If I want to be sure it’s tagged decently and actually a solid 16bit flac? Red/orpheus. If I want anything remotely niche, international artists, indie shit, like even singles and eps by popular artists? Or I’ll pop on soulseek but the downside there is I can’t figure out how to automate it

So what you’re saying is cows, pigs, and chickens just gotta start eating people to save themselves

People eat alligator, crocodile, shark, bear, and snake, all of which are or can be carnivorous

Again, you just make a weird distinction. This isn’t even an “American culture vs Asian culture” thing. Gator and crocodile are pretty big in the southeast.

But whatever you need to justify killing a pig that has a deeper capacity for emotional intelligence than your dog does as well as stronger ability for numerical reasoning skills and independent thought

No it didn’t. He was always a class traitor. He was always a rich entitled prick

Paraphrasing from a comment I made where this was posted somewhere else:

He once held an innocent black jogger at gunpoint with a loaded shotgun because someone set off some fireworks nearby, who was elected to gentrify his town and mainly did his “amazing projects” because his rich dad suddenly was willing to dump a ton of money into the town now that his kid was mayor (on top of paying his kid 50k a year since the mayor gig paid dick)

Also his second election he literally abused his power to release confidential arrest records on his opponent to smear his record. And he only won the first time by a single vote.

He was placed in the mayor gig to gentrify the town and remove “undesirables”. He is a class traitor from the beginning. He is a rich daddy’s boy who never did any serious work and was bank rolled by privilege. He was happy to take his generational wealth and use that to uproot people from “his” town that he felt didn’t meet the “target demographic”. Neolibs loved this because on paper he raised property values! He lowered crime! But he didn’t do this by addressing any systemic issues or helping the community in any real way. He did it by sweeping problems under the rug

This was all during his mayor time. Looooooong before the stroke. Oh and also he refuses to apologize for the holding a black guy at gunpoint thing and always has. He refused during his senate run, even though it was a super high tension time because Ahmaud Arbery had recently occurred which was basically the same exact situation except ending in murder this time. Neolibs kept burying the story in the media because “he wears a hoodie!” played well and ultimately he hits the dnc points (rich kid, class traitor, aligned with Israel)

Yes and I also remember when there were stupid things like early universal remotes that had big timers on them to circumvent the internal programming needs (but then you had to program the remote and sync it)

Lots of cultures eat horse. I have a Japanese friend whose favorite decadent meal is raw horse meat.

I think eating any meat is fucked up if you’re in a developed nation where it is simple to get adequate protein and calories without animal sources

I also think if you’re going to do it it’s weird to make a distinction between animals that are simply domesticated (like dogs and cats) versus animals that are quite intelligent (like pigs, who are objectively more intelligent than dogs)

This is such dumb rhetoric

How did Obama win? He ran on a platform of systemic change and healthcare reform. He made change his primary message and sent that down your throat. He didn’t deliver and he droned the shit of a bunch of kids, but that’s how he won

How did Kamala lose? Same way Hilary did. Not because they’re women. Because they ran shit neoliberal campaigns pandering to centrists and conservatives rather than trying to capture disillusioned workers who are desperate for change

Trump voters make up like 27% of voting eligible population

Oh see I was continually referring solely those coworkers I had at the psych hospital in my original post you replied to

I mean I’m sure there are people who believe this though who are like trump people or whatever

Yeah my actual stove is a cheap induction but the wok burner is from a place that shut down. It’s converted to propane from natural gas and I have to use it outside. It’s pretty wild, it burns through a tank pretty fast and runs like 150,000 btu. I can fill a 16” wok with cool water and on full blast it’ll boil it in under a minute

I’ve been working on Chinese and Japanese cooking for the past year since. I still suck though. The technique is challenging but it’s fun and even when you’re bad the results are tasty. And it’s awesome to make vegan Chinese food that’s not just “general tsos tofu that’s sickeningly sweet and has 2” of breading or steamed bean curd in brown sauce with veg”

That’s the dream. A mixer that can break my fucking arm. A mixer that commands respect. However to be fair to the kitchenaid:

Brand new kitchenaid professional 7qt: $550 Brand new Hobart n50 5qt: $4,500, though pre owned is cheaper (like 12-1500 for a very old one which tbf works fine). Used kitchenaid is also cheaper though, like $300-400ish

If you or anyone can direct me to an alternate source of kitchenaid that are stronger than I would kiss you on the mouth (assuming consent)

Whirlpool p/n 9703337, 9703338 (especially 338). If anything alt source parts are weaker than oem

If you stopped it that means you’ve started to wear the gear teeth. The metal used for the gears is weak (though apparently there was a period in the late 90s/early 2000s where they briefly used plastic gearing, stupid). If you one day hear a chunk and then the normal mixing noises but the hook is no longer moving then congrats, you’ve stripped the teeth. Bagel dough def makes sense

I would also LOVE a slicer. I don’t eat meat but I like to make fake lunch meat out of wheat gluten and pea protein sometimes. slicing it with a knife is never the same as I’d get with a slicer. But it’s just so much space! If I ever run across a deal at a restaurant or deli closing down though I’ll probably pull the trigger. I do love going to auctions whenever a place shuts down, it’s how I got my wok burner

Actually a surprising amount of appliances are manufactured in the USA again - whirlpool conglomerate and Samsung both have a sizable amount of manufacturing in the US

That said Chinese manufacturing is a response to demand. Chinese manufacturing quality is also a response to input. Iphones and pixels are manufactured in China (though this is changing). China will manufacture you incredible things but will make cheap garbage too. If you buy cheap shit don’t blame China, they just filled the role of making something as cheap as possible

As a counterpoint for example: my go to kitchen scale is an oxo good grips. Used it for years. Manufactured in China. Excellent product. I have other scales for when I need fine precision beyond 1g but this scale is my workhorse. Still accurately weighs to calibration weights after like a decade too.

This is why manufacturing origin is pointless. America makes crap. China makes crap. America makes good stuff. China makes good stuff.

Wholeheartedly agree. I fix shit, and I’m apparently rough on kitchen shit

I have 2 kitchenaid stand mixers in my house rn. One is my personal one. I have rebuilt the transmission 8x. This is because the teeth on the gearing have sheared away. This happens because I am mixing somewhat small batches of dense dough: bread dough, pasta dough. Roughly 1-2lbs. Once because I was using the extruder attachment.

The second mixer in my house is from a family friend. They were doing something similar (bread dough) and it exhibited similar behavior (audibly spinning but hook not moving) so they dropped it off here.

It’s a simple fix thankfully albeit a bit costly. Take off the top, take off the transmission cover, remove the captive bolt (worst part), slide off old gears, remove old grease thoroughly to ensure you get all metal shavings (second worst part), put on new gears, regrease, reassemble. There are videos showing this process, it’s not hard. There’s a proper tool for the captive nut that I refuse to buy. I instead use needle nose pliers and struggle and curse every time instead of spending an extra $15 to make my life much easier for a tool I will never use outside of this task

You need replacement gears (check which one first, not always the same one breaks), gasket, and grease. It’s like $50

It is as you’ve said, they’re not built for serious kitchen use. I am furious I got this. I have the 7qt “professional” model. I make bread, pasta, tortilla, ramen, etc dough all the time. I have had this for years tbf but I have also rebuilt it eight fucking times. At $50 a pop I have doubled the cost of the mixer. I wish I spent a bit more and just got a Hobart. A lot of my kitchen is shit from restaurant auctions and I should’ve got the stand mixer there as well. But my partner wanted me to reign it in so our house wouldn’t look like inside of a food truck and I acquiesced, and now my baked goods are fucked

I would sell it the next time I refurbish it but I would feel guilty cursing someone with this

Appliances are a nightmare

For one there’s the “hidden conglomerate” thing. Like oh I’m not buying Maytag anymore! They’re shit! I’m gonna buy whirlpool instead! Or jennair! Or kitchenaid! Or amana! But it doesn’t matter because those are basically all whirlpool

Then the actual appliances: very often you’ll find that they are basically the same thing with only tiny differences cosmetically. Like kitchenaid and Maytag will sell an oven that is the exact same, like you can swap parts between them, they fail in the same way, but they look different because the kitchenaid has different plastics to finish, basically, and maaaybe a few differences in the control board to add some “luxury” features. So it looks nicer (arguably) but is functionally the same and has a similar failure rate (they may filter better quality parts to the “luxury” models, doubtful), and costs 30-40% more

With the way capitalism has gutted shit even a lot of the old sentiment about brands is useless. The only real sentiment that is viable is that yes, buying commercial appliances for your home is going to get a product that is built to last longer and stand up to more abuse (like certain speed queen models). But then it’s like “oh well nice now I’ll spend 3-5x as much and get something hideously ugly so that my house ends up looking like a laundromat or bodega. And even then, there are shitty commercial appliances that fail quickly

While I agree with you 100% and every tv in my home is under this mantra I get where the parent comment is coming from. Family members and friends visiting have asked about access to my Jellyfin library and they aren’t necessarily keen on buying additional hardware, aren’t willing to educate themselves on setting up options that would be objectively better for connectivity, privacy, control, etc.

They just want an app in their TVs app store. It’s convenient and easy. I disagree with them but I don’t blame them. It’s human nature to go for the option that results in expending the least amount of effort. But then they don’t get my sweet Jellyfin library. If you cant run the client or kodi then I can’t help you, sorry.

UPenn’s endowment is larger (22.3 billion vs Columbia’s 14.8) but I agree with you, UPenn will bend

Do you have a stand mixer?

This sounds like a pain but it’s much easier than you think and it actually makes superior ice cream than if you went and got a proper ice cream maker and churned it:

Make any reasonable ice cream base. Custard basically. If you have a sous vide stick thing they make this remarkably simple (basically just dump it all in a bag or mason jar, put in the heated bath, wait). If not the stove top way is obviously totally fine, slightly less smooth unless you’re super good at temp control.

500g whole milk 500g heavy cream 200g sugar 210g egg yolk Vanilla bean paste or actual beans (if you want to spend the money), as much as you want really

I do the sous vide which is blend all that, cook 185F for 1hr, chill at least 8hrs, sieve. This could be done on stovetop though.

This bit is all what you’d have to do for any ice cream regardless of how you churn. And again that’s just an example recipe. You can use whatever. Though keep in mind mix ins come later. If you want like chocolate chip cookie dough with a vanilla base you do the above and at the very end mix in chocolate chips and cookie dough chunks. Or a swirl, or whatever

——-

Churning:

Get some dry ice. This is where it sounds like a pain. But it’s actually really simple to get usually. Many grocery stores carry it and if not you can often find it at beverage shops or you may have an ice shop. It’s dirt cheap. Try to buy pellets if you can but if you can’t it’s not the end of the world

Put the dry ice in a clean apron and fold the apron over it. (Don’t touch it, it’s so cold it hurts. It won’t harm you if you touch it for a second but if you grab it it can actually do damage). Smash the shit out of it until it’s a powder. Run this through a large sieve, big chunks are bad.

Now you’re ready for the endgame:

Get your stand mixer. Put on the paddle. Put the base in and start mixing on medium ish. Start dumping in the sandy dry ice. Ice cream will begin forming basically immediately. Let it churn a few seconds, add some more, let it churn, add some more, etc. it won’t take long, like a minute or two.

It’ll be a bit soft. Put it in a container and put it in the freezer to firm up. This lets you ensure the dry ice is fully sublimated (you def don’t want to eat it) and if you eat it immediately the ice cream will be slightly carbonated (you may desire this though, the effect can be cool, like fizzy soft serve. If you’re very confident you’ve done a good job getting the dry ice to a small sandy texture it should be safe to eat. Chunks are dangerous!!)

——

Why this is superior: ice creams texture is determined by the size of the ice crystals formed when freezing the ice cream. The slower the freezing process the larger the crystals and the easier it is for you to perceive them on your tongue. They feel more gritty. The best way to do this is with liquid nitrogen, which is -196F. However, while you can get this at welding shops this needs specialized equipment to transport and it can be dangerous to handle. Dry ice is -109F which is close enough. much easier to obtain, transport, and handle safely.

Additionally the less time you spend mixing the more rich the ice cream tastes because you are not whipping air into it (this is called “overrun”). This is how low calorie ice creams like halo top work. They do cut cane sugar with sugar alcohol and artificial sweeteners of course but they also whip a ton of air into the ice cream so it’s simply less dense.

Again, this sounds like a total pain but realistically it’s:

You make ice cream base (would have to do this anyway

You source dry ice (this can be a pain, depending on where you live) and you smash the shit out of it

You churn in a stand mixer with the dust (which ideally you would make right now. Dry ice “melts”/sublimates in your freezer. It won’t keep and keeping it in the larger form as long as possible reduces waste)

Done