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1·9 months agoTotally, but why couldn’t Google just be straight with people on this? All the corporate speak and hedging just serves to fuel speculation—and doesn’t instill a lot of confidence in them or their products.
How would that help in this case? If the Google battery-nerfing update is legitimate, then it’s preventing Pixel 4a phones from catching on fire or whatever.
To be clear, I’m not trying to justify Google’s handling of this situation created by their own defective hardware fuckup.
Sent from my Pixel 4a.
I develop a moderately popular open source project and self-host it on Gitea. But I also mirror it on GitHub and accept PRs there. And one PR submitter on GitHub said they preferred to contribute there because that’s where potential employers look for open source activity.
Could employers also look on Gitea/Forgejo? In theory, yes. But some of them literally ask for your GitHub profile on their application forms…
4·2 years agoWhat campolat said. But also, if you’re really feeling an itch to do open source development on your free time but don’t have a project, why not contribute to some existing open source project? You won’t have to do annoying steps like starting or maintaining your own project, and you can just pick some software you already use and add a feature or fix a bug that you’d actually benefit from.
1·2 years agoIt’s almost like these are agricultural products that come from outside.
There are so many whole grains besides rice though. And in theory they aren’t arsenic-laden…
147·2 years agoI dunno. It sounds like he was a state-sponsored arms dealer. Was he really “doing good?”
Even with flour tortilla dough, I’ve had success pressing them. I think the trick is not to over-knead because that develops the gluten. And also work in the lard by hand or with a pastry cutter, which also tamps down gluten. The tortillas I get this way aren’t super duper thin, but that’s fine by me given the ease of making them. FYI I use the bottom of a pot, not a real press.
Also! Try different types of lentils. Red/yellow lentils can get kind of paste-y unless dilluted into soup. But green lentils hold their shape and have a totally different mouthfeel.