There's a lot of them and I want to browse them from the file explorer on my PC. I'm sure I could accomplish the same by plugging the phone in, but I don't see the point in that when KDE connect already has the functionality I want.
Running android 14, oneUI v6.1.1. I go to filesystem expose > add storage location in the connect app, but I can't figure out a way to path to videos. Maybe that's considered a protected system folder and hidden or something? I notably can't manually type a path, so even having that may not help. I need a way to get there via the GUI.
Looking for an inexpensive way to vertically stack 2 liters. I would be fine with the plastic things they use at stores, but can't find any to purchase for the life of me.
Yes, after brewing. And literally just a pinch, 1/4 teaspoon at most. It's supposed to reduce cloudyness and slow the effect of getting more bitter with time. This was strongly recommended by a number of brewers, so I figure there's got to be some merit to it.
I've seen some reports that sun tea spends too long at unsafe food temps. That's why I cold brew in the fridge instead. I had not considered using a premade, flavored simple syrup instead of doing it myself. I'll definitely look into that.
I'm sorting and renaming old video files, and one of the pieces of information I need is the date the video was filmed. By default dolphin shows the date the file was created/modified/accessed, but not shot. I have verified this information exists on the file with the MediaInfo app, which shows what I need under the encoded and tagged dates. Is there a way to have dolphin also show that information for video files? Bonus points if it can convert the default timezone of the stamps (UTC) to local.
And yes, I am aware that I could create a custom script for the context menu that would find me that info. I may do that if needed. But I wanted to see if doing it this way works first.
Hard to go wrong with Alton Brown's recipe. Luzianne is the most popular brand. Another popular method (and simpler) is to make a concentrate by steeping about 6 tea bags in half a gallon of water, adding a cup of sugar after removing the bags, and mixing in another half gallon of water. Serve cold or over ice. Note that a full cup of sugar makes it pretty strong, if you're not used to it you may want to ease off. If using raw sugar instead of a simple syrup it must be added while the water is still hot, or it won't dissolve properly!
I've heard of Y'all, if memory serves it was actually founded not too far from where I grew up. I was wondering if it's actually decent or just marketing hype. Maybe I'll get a bag and see if the flavor justifies the price. I go through the stuff like water though, so it may end up being too much regardless.
Is it really cheaper? I thought the bags were the cheapest it gets since they're so low quality, I was expecting to spend a good bit more on loose leaf.
I'm a southern man born and raised, and I run on sweet tea. Lately I've been experimenting with lowering the amount of sugar (or splenda) I make it with. What I've found is that I like the reduced sweetness, but tea bags are so low quality and bitter that I need the sugar to cover it up. Cold brewing and adding a pinch of baking soda help a lot, but I still want more. I think a higher quality tea is going to get me the flavor I'm looking for. So, any suggestions on any part of the process are welcome! What teas to try, brewing methods, etc. Less caffeine is better, I have a lot of heart failure in my family history so I try to minimize caffeine intake.
I'm a southern man born and raised, and I run on sweet tea. Lately I've been experimenting with lowering the amount of sugar (or splenda) I make it with. What I've found is that I like the reduced sweetness, but tea bags are so low quality and bitter that I need the sugar to cover it up. Cold brewing and adding a pinch of baking soda help a lot, but I still want more. I think a higher quality tea is going to get me the flavor I'm looking for. So, any suggestions on any part of the process are welcome! What teas to try, brewing methods, etc. Less caffeine is better, I have a lot of heart failure in my family history so I try to minimize caffeine intake.
Its app on a specific platform? Or do you mean the entire service? Seems weird that they would sunset their only product.
Tidal has no official Linux app, which is shocking considering their demographic. But a hero has made an app that gets pretty close. Under the hood it's the web client with some add-ons to support full quality streaming. The user experience is generally fairly close to an official app.
I used soundiiz to convert all my content over, and of probably over 10,000 songs there were less than 100 unavailable, so library isn't a concern. The increased quality is nice, but the big reason I choose tidal is that instead of doing unnecessary stuff like podcasts they pay artists better. As much as 3X according to some things I've read. I have not verified those numbers.
Running joplin server in docker with an nginx reverse proxy. Android and windows clients sync fine. IOS doesn't, but I gather that this is due to IOS not allowing insecure connections (too lazy to set up SSL), not anything the app is doing. Just installed on my KDE Neon machine and set up the sync. For some reason it is only doing a partial sync. None of my notebooks are coming through, and only the few most recently touched files show under the default all notes notebook. I got the same results on the snap and flatpak versions. I do encrypt my notes, and the few that are syncing correctly are all decrypting properly. The delete local data and re-download option yielded the same results. I've confirmed that the notes and notebooks are still on the server correctly by syncing my working devices. I can create a new issue in github if needed, just wanted to see if this is a known bug first.
UPDATE: to ensure the integrity of my database information, I used the re-upload local data to sync target option from my up to date windows machine. This attempt threw http error 413: payload too large. Adding the following line to my nginx.conf file (in the server block) fixed the issue. I went with 20 megabytes, you may wish to adjust this if you put large attachments in your notes. I believe the default is 1 megabyte.
client_max_body_size 20M;
Cards on the table: for Google money I'd do it too. If they want to enshittify their product until the competition has a fighting chance, who am I to stop them? Sure, it's an annoying and anticonsumer thing to do. But making a "free" product's bad qualities harder to circumvent isn't the ethical hill I'm going to die on.
I took a class on nonviolent protest in college. Covered the lives and work of ghandi, MLKJ, thoreau. Very enlightening.
I can't speak to any of this, I've never attempted the from scratch version. I copied the recipe and instructions just to preserve them.
The copied instructions are for the from scratch variation. The OG with premade mayo has you huck everything in there, and that's what I typically do. I usually mix the mayo and water before I add the rest of the ingredients so I can get the consistency right, but I don't think it would hurt anything to wait to the end. We mix it with an electric whisk just because it makes for slightly easier dishes.
RIP to the best yum-yum sauce recipe I have found, https://japanese-steakhouse-white-sauce.com/home/ (working wayback machine link). In its honor I'm posting the recipe here, along with my family's modifications.
OG recipe:
- Mayonnaise (Hellman's), 1-1/4 cup
- Water, 1/4 cup
- Tomato paste, 1 teaspoon
- Melted butter, 1 tablespoon
- Garlic powder, 1/2 teaspoon
- Sugar, 1 teaspoon
- Paprika, 1/4 teaspoon
- Cayenne pepper, dash
You can just mix everything together in this version, no particular order. The author stresses that it won't taste right if you use a different brand of mayo. He says it makes it taste too strongly of mayo. He particularly cautions the use of low fat or reduced calorie mayo, and the substitution of ketchup for the tomato paste. Once mixed the sauce should be refrigerated immediately and allowed to chill overnight for best results. Best within 7-10 days.
OG "from scratch":
- Soybean oil, 3/4 cup
- Egg, 1
- Dry mustard powder, 1/2 teaspoon
- Salt, 1/2 teaspoon
- Sugar, 2 teaspoon
- Cayenne pepper, dash
- White vinegar, 1-1/2 tablespoons
- Cayenne pepper, dash (duplicate line is reflective of his recipe. It's unclear if this is a typo or he adds it twice in different stages, although the written instructions don't indicate that.)
- Tomato paste, 1-1/2 teaspoons
- Melted butter, 1 tablespoon
- Garlic powder, 1/2 teaspoon
- Paprika, 1/4 teaspoon
- Water, 1/4 cup
Copypasta instructions:
Set up blender. Put 1/4 cup (only) of the oil along with the egg, vinegar, mustard powder, salt, cayenne and 1 teaspoon of the sugar in the blender and place the lid on the blender. Turn it on and let everything mix well for about 5-10 seconds. Turn off the blender.
Open the pouring hole in the blender lid or take off the small removable center piece. Turn the blender back on, and very slowly drizzle the remaining 1/2 cup oil through the hole into the mixture while it is blending. It should take 30 seconds or so – if not, you are pouring too fast!
*** If you add the oil too fast, it will not emulsify (come together) properly, and will not be the consistency of mayo – it will be more like white oil and you will need to throw it away! ***
Once the mixture has emulsified, turn off the blender. Empty the contents into a mixing bowl. Using a fork or a whisk, mix in the remaining 1 teaspoon sugar along with the tomato paste, melted butter, garlic powder and paprika. Mix throughly until the sauce is smooth. If it is too thick, add some of the water (up to 1/4 cup) to get it to the desired consistency. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.
And finally, my family's take! Our changes deepen the flavor a bit and increase the kick. Note that this recipe is based on a double portion. YMMV trying to make more or less, I've found that the proportions don't always scale properly. We typically use Duke's mayo, just because it's what we keep in the fridge. I suggest starting with 2 cups of mayo and the water, mixing, and slowly adding mayo until you reach your preferred consistency. We tend to make it pretty thick because we mix it into white rice.
- mayo, 2 - 2.5 cups
- water, 1/2 cup
- tomato paste, 3 tsp
- melted butter, 2 tbs
- garlic powder, 1.25 tsp
- sugar, 2 tsp
- paprika, 1.5 tsp
- cayenne, .5 tsp
- OPTIONAL mirin or rice wine vinegar to taste
- vinegar adds tang
- mirin adds smoothness
Funny enough, the greatest blessing in India simply adds the words "in law"
cross-posted from: https://lemdro.id/post/7868819 >Willing to consider alternate styles such as parkas, as long as it includes a head covering
Willing to consider alternate styles such as parkas, as long as it includes a head covering
Title. I tried changing the shortcut to a bunch of weird things to make sure another application didn't happen to be eating the particular combination. All other shortcuts I've tried so far have worked as expected. Running latest version, win 11 x64.
This was the answer, but it seems to be bugged on the current samsung OS. Every time I lock my phone it comes back and I have to toggle that notification category on and off again. Blocking notifications from the app wholesale gets rid of them, but I'm worried I'd be turning off something important if I did that.
Is combat focus a deal breaker? If not: Faster Than Light Volcanoids (early access) Darkest dungeon (kind of) Xcom
If you step away from the ship, things like mass effect and outer worlds come to mind. If the ship can be a base there's a whole world there. Astroneer, planet crafter (early access), Starbound, terraria, Subnautica If exploration/colony sim is cool you're looking at factorio, rift breaker, frostpunk, ixion (hardcore!), satisfactory
I expect I've stayed from your prompt at this point. It's a tough niche. Good luck with your search!
Edit: on mobile, don't know why my line breaks didn't work. Forgive the formatting.
AL resident here - he doesn't get as much direct support as you might think. Most of the state votes straight red without even reading the names, so he only needs enough support/bullying competition to get through the primaries.
White bread. Bland enough to avoid eating aversions and puts some energy in you. Plus, most people already have some! Not claiming it's healthy, but when I'm sick and the thought of eating makes me want to puke it manages to slip past my radar.
You know what the community is called, but because you judge the question to be stupid you're attacking them anyway by just changing the word? People like you are the reason communities like this exist in the first place. You make people afraid to express their curiosity and improve themselves as a person. Everyone has holes in their knowledge, and sometimes those holes are embarrassing. The best way to combat ignorance in our society is to foster a culture where people are encouraged to express their curiosity and educate themselves.
"The man who asks a question is a fool for a minute; the man who does not ask is a fool for life"
Basically title, looking for a good OSS to play audiobooks from a Plex server
lemmy.studio and sopuli.xyz are not populating for me. Probably soft blocked? Also, it may be worth opening and pinning a megathread for this topic so the community doesn't get spammed.
edit 10/15: sopuli has started working, studio is still not showing
Basically title, can't get any communities from the instance to load. It is in the list of federated instances in the footer.