Old account: 0ops@lemm.ee RIP lemm.ee

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Joined 8 months ago
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Cake day: July 7th, 2025

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  • 0ops@piefed.ziptocats@lemmy.worldIt's the same picture
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    19 hours ago

    There’s a little bit of dog in there too imo. Like the scene right after the climax when hiccup wakes up, toothless holds in his excitement for a moment before he zoomies all over the room. I used to have a lab that did the exact same thing down to the stare, shaking, and lip-licking before the explosion.















  • 0ops@piefed.ziptoCooking @lemmy.world[QUESTION] nonstick cookware?
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    5 days ago

    TL;DR: A little fat, low to low-medium temp, but don’t put the eggs in the pan until it’s up to temp, keeping in mind that it’ll take longer with the heavy cast iron pan.

    When my eggs stick it’s virtually always because I was impatient and put them in too soon. If you hear the eggs sizzling from the instant they touched the pan you should be good as long as the heat’s not crazy high, but if you dump those eggs in and the pan is quiet than that means it didn’t get hot enough in time. It’s already too late at that point, they will soak up the fat and stick, but whatever it’s not the end of the world. Just wait until it gets hot, throw a few drops of water on there to check if it beeds and floats (good).

    What the other commenter said about waiting a moment to start scrambling is good too. I find that if I start stirring while the layer of egg touching the pan is still liquid (which again, can be for awhile if you didn’t wait for the pan to get hot), it’ll just stir the fat into the eggs instead of around them. So wait just a moment for at least that thin layer contacting the pan to cook before you stir. If your pan is the correct temp it should only take a few seconds, if that.

    So yeah, the preheat and the first second or two really make or break scrambled eggs, but past that it’s smooth sailing.


  • My parents got me started on basic stuff like scrambling eggs, boiling pasta, and following basic recipes, but everything past that was basically self taught. Both my parents can cook just fine, but as time went on they did it less and less often, so by the time I was in highschool I made most of my own meals, not usually anything too fancy but I never relied on the microwave at least.

    I’ve been using YouTube as a resource more and more the last few years. Helps a lot to figure out the stuff that my parents didn’t teach or that I couldn’t easily trial and error. Firstly, it’s nice seeing someone else do it and secondly as blogger-type recipes grow more and more long-winded it’s honestly not much of a time difference


  • In a statement to Reuters, a State Department spokesperson said the U.S. government does not have a censorship-circumvention program specific to Europe but added: “Digital freedom is a priority for the State Department, however, and that includes the proliferation of privacy and censorship-circumvention technologies like VPNs."

    So what’s the advantage of using this portal over one of the many reputable vpn providers that already exist?

    The big catch I see here is that the US is hardly an impartial player. Whatever form this “portal” takes will almost certainly bend toward the current administration’s world view. The bigger catch is going to be the inevitable data harvesting. I guaran-fucking-tee that there’ll be fuck-all in the way of privacy and security.