@solitaire @erev Jesus, I had completely forgotten "tits or gtfo." Every now and then I get hit with a reminder of how much more pervasive that kind of thing was as little as 10-20 years ago and it throws me for a loop.
@agressivelyPassive You should still clean your kitchen though, that's my point.
@agressivelyPassive @technom That's a self-fulfilling prophecy, IMO. Well-structured commit histories with clear descriptions can be a godsend for spelunking through old code and trying to work out why a change was made. That is the actual point, after all - the Linux kernel project, which is what git was originally built to manage, is fastidious about this. Most projects don't need that level of hygiene, but they can still benefit from taking lessons from it.
To that end, sure, git can be arcane at the best of times and a lot of the tools aren't strictly necessary, but they're very useful for managing that history.
@SubArcticTundra Because the flavor goes into the water! That's why soup broth tastes good. Try chopping up half an onion, boiling for 10 minutes in a pot with enough water to cover them, then taste the water.
@UrLogicFails I feel oddly mixed about PH's response to these bills. I share their opposition to these laws, but their proposed solution effectively requires locked-down device attestation ala the Chrome proposal from a few months ago, which would... also be very bad. I don't want a world where I can't control my own web browser any more than one where I need to dox myself to view porn.
@crashdoom I'm generally very wary about any sort of automated system that can ban or limit accounts without human input. Perhaps an alternative system to give moderators time to respond would be something that limits accounts that are reported by multiple local users in a short time period? That does have the potential for abuse as well and I think we should carefully consider the avenues for it, but at our community's scale it seems feasible to me.
@baggins I'm afraid I'm not familiar, but that does sound good!
@MangoKangaroo @21Cabbage There are lots of options, but personally I like serving them with rice, fried onions and kale! You can either pan fry them, or spread them on a sheet tray in the oven with the onions. I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in. (I like ras el hanout, but you can use whatever seasoning you like.)
@LoamImprovement @jarfil The egg is being used to form a sauce - you limit the heat it gets so that it doesn't curdle. Classic carbonara is done with fatty pork like guanciale, so you get a sauce that consists of rendered fat and cheese with egg holding it together and making it creamy.
@elfpie Somewhat tangential, but this sort of thing is why I almost categorically disregard any review that primarily complains about how "rude" staff was. More often than not this seems to translate to "acted in a way not exactly in line with my cultural and generational norms" or "didn't give me exactly what I wanted." Give the underpaid service workers some slack.