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Cake day: June 10th, 2023

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  • I’ve used the wired equivalent of the Logitech g502 for a while, and my partner has the wireless one, I liked them as well. I’ve used Logitech, steel series, Razer and Saitek mice over the years, started with a Logitech G7, and there’s a reason I went back to Logitech mice after using some of the others. Imo you can’t really go wrong with one of their midrange models with a decent sensor, won’t break the bank and found them fairly reliable.

    As a bit of an alternate, I know you prefer wireless, but I’ve been using a Ploopy Mouse for few months now. I don’t do online fps stuff anymore, but was great for FPSs (some boomer shooters mainly) and RPGs it’s solid, been playing a lot of Diablo 2 recently and it’s great. It runs qmk so it’s customisable however you want, sensor seems decent and the entire thing is open source, designed for user serviceability.






  • I remember reading all the alleged leaks on freefolk for s8, couldn’t believe they’d be accurate, some of them just seemed too dumb to be real.

    By e3, so much of them had been correct (well, at least from the parts of that episode I could see), I just embraced it. Was a far more enjoyable experience for me, at least got me through the remainder of it. Cracks showed before s8 (once they ran out of book material I think is when it stated), but there was so much dumb shit that final season.

    We used to do rewatches, my partner hasn’t touched it since then and has said she probably never will, s8 just ruined it for her (she also leaned into the spoilers after e3)





  • So, I like loose leaf when I can, but will totally use bags, I grew up with Tetley so that’ll always be the tea I’ll use for some basic iced tea. Yorkshire gold reminds me a lot of Red Rose, which is the other really common bag tea (and I swear is what my grandmother uses for her water intake). Recently, have some bags from Genuine Tea, it’s a Canadian brand and some of their blends are pretty good, there’s an elderberry hibiscus one that’s great to just toss a few bags in a pitcher and cold steep.

    Going to mention more types of teas rather than brands that I’ve liked in the past, there’s a lot of variety and tea (like quality coffee) can totally have a wide range of flavours depending on region, age, processing etc. By no means an expert, I just like trying things.

    I like Lapsang Souchong sometimes, can have a strong smoky flavour, don’t have any more but we had some first flush Darjeeling tea that was fantastic. I had some nice white tea as well, but you need to be careful, turns super unpleasant if you over steep it or have the water too hot, should be floral and lightly fruity, not pine needles.

    Otherwise, I personally like oolong and pu’erh tea the best. I tend to brew tea quick with an excess of leaves, but you’ll use the same tea leaves multiple times. Pu’erh can have some earthy subtle flavours, and apparently totally changes as it ages (it’s fermented if I recall).


  • I bought a Brother colour laser last year (which on the outside looks identical to the monochrome one I bought 17 years ago that lives with my parents), zero issues, which pretty much has been my experience with printers on linux (also tried a ~5 y/o & 25 y/o HP LaserJet, one being the cheapest thing I’ve ever used, other being old office equipment, think I tried the Epson ecotank and photo printer my mil has as well)






  • morbidcactus@lemmy.catoCooking @lemmy.worldPizza
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    1 month ago

    Oh def give it a bit more time, you’ll appreciate it. It’s usually even easier to work with and gives enough time for some of the more complex flavours to develop (specifically from fermentation).

    If you don’t think it’ll last long enough could do a preferment (like a biga) with upwards of half your flour and a fraction of the yeast (had decent results doing like 0.5g or less of yeast for 500g of flour), can add more yeast to your final dough if you want (I’ve done similar things to use sour dough discard because I hate wasting it, adds complexity without relying on it for leavening).



  • Colour based terms are super cultural too from what I’ve been told, stuff like red being bad and green being good isn’t universal so imo it’s not a bad idea to use more explicit terminology.

    Beyond that, if you go into reporting and the like, red/green colour coding for indicators isn’t accessible (colour blindness isn’t uncommon, last job I had a few colleagues with red/green and one with blue/yellow, I was told that making them very distinct shades helps a lot), people also print stuff out on monochrome printers (there’s old data viz wisdom that suggested designing for this) so I prefered symbols when I did more of that work, still suggest it when I get asked to review things.