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Joined 1 year ago
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Cake day: July 3rd, 2023

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  • It really depends. One specific shop near my home has good quality frozen meat pancakes and dumplings. Yeah I have made dumplings by hand some 20 years ago, but those frozen ones are simply better. Maybe I can do some exotic dumplings with a buckwheat flour and a lot of eggs, but that would not necessarily be better, just different.

    On the other hand, pasta sauce prepared from scratch will always taste better than store-bought one, mainly because the stores here only sell ketchup and mayo, and pretty much all pasta sauce here is some variety of tomato concentrate with a bit of carrots.


  • Most vector rendering libraries have options to disable all the fancy stuff like Javascript and external links. If you manage to find one that supports it in the first place. As for resource usage, the server sends image files without decoding, so whatever forkbomb you will manage to include into your SVG will only crash Lemmy clients, so, ‘not our problem’. Maybe it will become a problem for the server when generating thumbnail image.





  • The main reason is that I’ve got this can of pork for free, and it wasn’t super high quality, with skin and sinew. Eating it as-is was meh, so my choice was either to dump it into a soup, or army-style macaroni, which is a downgrade of navy-style macaroni, the recipe is literally - dump the can of meat into a pasta, and you can replace the pasta with instant noodles for an extra decrease of cooking time and dish quality.






  • I had made pasta with fresh tomatoes exactly once.

    Yeah it was tastier than canned tomatoes. And it also took me half a day to make. In the end I just dumped the pasta into the pan with tomatoes. Canned tomatoes are like 3x faster, because they take no preparation time beyond opening the can.

    The variety of tomatoes matters little, the heat treatment will average the taste, so it’s okay to use the cheapest tomatoes for this, as long as they didn’t start to rot.

    Edit after reading others’ replies: maybe the tomatoes in my country are just better, even the cheapest variety is tasty enough eaten raw, and the only time I could find tomatoes that are picked green and are ripening on the shelf is during winter, when all fresh vegetables are hydroponics, and even then you have some choice.

    The recipe:

    1. Get fresh tomatoes. Wash tomatoes. Cut tomatoes in 2 or 4 pieces each, you’ll mash them anyway so thin slices do not matter. Fill the biggest bowl in your kitchen with sliced tomatoes. I was using like 2 kg of tomatoes, they wouldn’t fit into the pan until simmering down.

    2. Fry diced onions and carrots in a pan, using a generous finger-thick layer of olive oil, until the onions are golden and carrots are sweet.

    3. Dump tomatoes into the pan. Cover with a lid, cook on a slow fire for about 15-20 minutes. Mash and stir each 3 minutes so they won’t burn. Cooking less will preserve taste of fresh tomatoes, cookig longer will make it taste closer to canned pasta sauce. But cooking for less than 5 minutes will keep tomatoes stay in big chunks, so you won’t be able to make your sauce stick to the pasta.

    4. Boil pasta while tomatoes are cooking.

    5. Dump Italian spice mix onto the pan. Turn off the heat, let it simmer for 1 minute.

    6. Dump pasta into the pan, stir, slurp your tomato-pasta soup from the pan like an animal, contemplate your life choices when you have trouble standing after eating 3 kg of food.


  • I had the root canal done without an anesthesia, because I did not want a needle sticking into my gum.

    It was tolerable, I did not cry or anything like. The nerve was mostly dead anyway.

    The dentist took his sweet time removing the nerve piece by piece with a probe, instead of just drilling the whole tooth through. It did not matter at the end anyway, because he filled the canal afterwards. And the molar has three roots, so he repeated that two more times.

    I guess it depends on your pain tolerance.