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Joined 1 year ago
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Cake day: July 2nd, 2023

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  • 6 instances, 1087 communities, 27 users.

    I should probably look at unblocking the instances. I used those blocks early on to remove a massive number of communities I was uninterested in, but it has the side effect of also functionally blocking those users.

    I do wish there were better tagging and filtering tools. Some of the communities I’ve blocked might have posts I’m interested in, but there’s currently no way to surface those from under the mountain of memes.

    I’d also love to be able to block posts but not comments from specific users. There’s a handful of topics I don’t care about, and some of the blocked users are just very interested in those topics.

    And auto collapse comments with inline images (although that’s more of an app feature than a Lemmy feature).










  • Too many. I wish Lemmy had post tags, it would make things easier. There are communities I would be interested in, if I had any tools to help see the things I care about.

    I’m left with more politics than I’d like, but that’s still preferable to anything I block.

    Broadly speaking:

    Memes Anime, mostly due to all the anime girl communities Sports Foreign language communities if I really can’t read anything, or I’m seeing too many posts in a row from them Communities that aren’t for memes but that are overrun with them. Sometimes if this is driven by a particular user I might block them instead Communities with porn in the name



  • They also get more bitter the longer they’re cooked. Even with the new variety, I suspect boiling Brussels sprouts might be off the table. Higher temps, or raw (shredded and put in a salad) may get you results you actually like.

    Roasting at 230C (450F) for up to about 20 minutes should be good. You may be able to go as high as 260C (500F). If they look slightly burnt when they come out, that’s good. The bitter flavors that develop from burning are related to sugars, so brussel sprouts are largely immune.

    I didn’t have brussel sprouts I liked until the 2010s, but now they’re one of my favorites.