I randomly tried using Jellyfin today instead of Plex, but Jellyfin kept crashing my browser and logging me out, so I wasn’t in the mood to troubleshoot, so I just gave up and went back to Plex.

In the past, I’ve been annoyed that Jellyfin didn’t seem to have an option to sort media by “Last Episode Date Added”, nor did it seem to have a way to build a queue of episodes from multiple different shows. I think I was also having trouble figuring out how to add multiple sources… I have my “long term” library on a local hard drive, plus anything “new” on a seedbox.

I theoretically want to fully switch over eventually, but so far, Plex is still good enough for my use case.

That’s so weird. I’ve been using Plex for years and had never heard of “Passout Protection” until looking it up just now, nor does it ever stop playback on its own for me unless it reaches the end of the queue. I’m using the free version via web browser on my computer. Maybe it’s a setting that only affects apps? Continuous playback on Plex is one of the reasons why I’ve always preferred it over Netflix, etc.

Oh yeah, I definitely forgot about that since I’ve had that “problem” for as long as I can remember due to using AdAway (via root), which I would never recommend to someone who wasnt already somewhat technically inclined.

The main reason I mention it is that it’s super easy to set up, even for someone not very techy, but since it’s hidden in the settings, the non-techy person is probably going to completely forget about it and have no clue what to do when the public WiFi doesn’t work.

Note that this may occasionally interfere with things. I was having trouble with in-flight WiFi last time I flew, and I once I switched the Private DNS setting back to Automatic, it suddenly worked.

TIL that I’m nobody. I chose to live where I live because it meant that I could rely on public transportation and get rid of my car.

If the product you’re ordering is eligible for free returns, I would place a second order, then return the second one once it arrives.

Thank you, I mostly just wanted to quickly point out the weaknesses of asking such a question here and only here, but I really appreciate your reply. I was not in a position to elaborate at the moment, so I really do appreciate someone else elaborting & providing additional perspectives, and while we may not necessarily see eye to eye, I think you’ve pointed out some differences (in a relatively neutral way) that are important for users to be aware of when they navigate the various instances.

While I’m posting from .world, this was never intended as my “primary” account. My “primary” account was on kbin, and now that I’ve accepted that kbin isn’t coming back, I’ve been wanting to move somewhere else for my main account, but life + ADHD + too many choices has been getting in the way of that, and many other things I need to do. I hate signing up for things, so I’m hoping my next instance will be a good fit for me for a good while.

You might consider crossposting this to similar communities on other instances. .ml has quite the reputation for censorship, so that’s definitely going to shape the responses you get here.

Thanks, I’ll keep that in mind! I’ve used store bought vegetable broth and/or olive brine in the past.

tamalada

I’ve never heard that word before! Looking it up, I see that my family has essentially been having an annual tamalada for probably close to 10 years now. Grandma used to make them all on her own, and since she doesn’t have anything written down, it’s been a joint effort to make sure the recipe lives on. The family recipe is central American, so they’re a bit different than Mexican tamales, but I do enjoy both!

I also did a side project last year to make vegan masa for the few vegan/kosher guests we have, and then I usually do a second traditional batch when I’m back home so I can practice, make notes, and have some to share with my local friends. It’s definitely a lot of work, usually a 2-3 day project, but it does get easier with practice, and 1-3 assistants.

My main reasoning is that I just wanted to try making it from scratch at least once, just for the experience. A secondary reason is that I guess I’m technically looking for “manteca de puerco”, which has more pork flavor than the shelf stable lard available at the closest grocery stores, so I have to make a special trip to get the right stuff anyway, and I’m just exploring my options as to how to get a hold of the necessary ingredients.

Where I grew up, there’s multiple huge Mexican grocery stores, so it’s easy to get exactly what I need in one stop, but where I live now, I have to go to multiple stores to get everything, and still have to make do with some minor substitutions (eg. frozen banana leaves instead of fresh).

I did eventually find a store that said they’d have some for me tomorrow, and said they’d put aside about 10lb! I think I only need about 5lb, but depending on what they’re charging, I might just take it all.

Thanks! I did finally find a store that will be setting aside way more than I probably need tomorrow. One of the interesting findings as I called around was that Location A and Location B of the same chain would give me different answers, so I think a lot of it may just be employee knowledge/interest.

I’m making tamales, and while I will be buying a big hunk of pork for them, it won’t have enough fat to make enough lard, plus I also wanted to make the lard ahead of time, since it doesn’t need to be super duper fresh. Looking at my notes from last year, I used about 7lb pork shoulder and 2lb lard. The thing is, I asked around about it last year and had multiple butchers say it would be no problem, so I was caught off guard when the staff at those same stotes all said no now. Anyway, I did finally find a butcher that will be saving the fat trimmings for me tomorrow.

Wow! I don’t know where you live, but where I live, meats generally have a “sell by” date, not a “use by” date, and I very often see meats that have almost reached their “sell by” date in the discount bin. Also, I was recently visiting a town where crabbing is a popular activity, and some of the grocery stores sell meat that’s past it’s expiration date as crab bait at a significant mark down.

The needless waste is so frustrating. One explanation that I’ve heard is that allowing employees take “waste” merchandise may incentivize employees to create more “waste”, but I’m not sure why donating the “waste” would be a problem.

As another commenter mentioned, it may not be truly sent to the landfill, but sent to some sort of scrap processing facility.

https://lemmy.zip/comment/15409560

After calling around more, at least one other store told me that they use the fat trimmings for other things, such as sausages.

That’s awesome!

I did get a small bit of pork lard from another store today, but they basically told me it was a one time thing. I was definitely hoping it would be free since it’s otherwise garbage, but I also wasn’t surprised that they charged a small fee for it. But then again, it’s a national chain, not some small, local shop. The “no code = trash” store is also a national chain, so I’m a little surprised by the differences.

Wow, that’s crazy! I actually worked at a Subway for a while, and we definitely had an “extra meat” button, but as long as the manager wasn’t around, we could get away with lots of freebies. I think the only things that were actually inventoried, and therefore had to be paid for, were bread and drink cups.

This meant that we could go crazy with our shift sandwiches. As long as we rang in the “sandwich” part, the add ons didnt matter. We could have all the fountain soda we wanted in our own cups, but if we wanted a paper cup, we had to pay full price for the cup.

I also recall a story where someone’s friend came in with a loaf of bread (French loaf or something from the grocery store next door, basically a mini party sub) in the evening, and the employee made them a free (giant) sandwich.

Yeah, I might try again by going in person if I don’t have luck elsewhere. I have a few leads, but found no code = trash to be mildly infuriating.