Music artists aren’t getting paid.

Companies regularly buy up IP, then leave it unavailable.

No central ability to find things.

All licenses are temporary and have no end date.

Companies are regularly raising rates far beyond inflation.

Lowering quality for a given price, then making a higher price point to get it back.

Adding advertisements and raising rates to get rid of them.

Selling our watching habits.

Or, you can download it and not deal with any of that.

When piracy rates go up, it’s because customer service and value has gone down.

I keep one in a docker container and one in an actual pi, that way I can perform updates and upgrades without interrupting DNS service at the house.

I was on a cruise once. Upper deck mini-buffet had a plate of piped black bean croquettes.

They were lumpy like the beef here, and because they were piped, one side of the ends was pinched off.

The head chef for the boat was making his rounds. We were laughing at the presentation. He smiled at us probably thinking what are these assholes laughing at, he looked down, frowed, what za fuk were zey thinking putting shit out like this. Within a few minutes the pan disappeared and the next day that buffet was quite pretty.

The directions specifically lead through using a docker host and an elastic search host, But there’s certainly no reason you couldn’t just do that on your own.

I honestly had no idea what was in chorizo. I had been making chili with it at home and it came time to make it for work, I stopped by the market near work and they didn’t have any. I was all “FINE!, I’ll make my own” and looked it up, there are TONS of variations. The one I went for was basically vinegar, coriander, cinnamon, cloves, and most of the spices I already use in chili.

One of my favorite taco shops made one that was very hot and just a touch sweet the cinnamon was forward which I didn’t care for at first, but it ended up being amazing, it was also processed fine like round beef. I’ve been trying to replicate that for a while.

At least we finally answered the Fermi Paradox.

You know, I’ve never tried it with chili, but I’ll bet it would be wonderful. I’m thinking the cardamom’s going to get lost really quickly, I would probably add it once at about the middle of the cooking, and then lightly dust it again at serving for the aroma.

If you use cinnamon and cloves in chili, the cinnamon and cloves should be almost undetectable. The spice is meant to provide a warm undertone.

Realistically, if you want to properly experience it, forget adding cinnamon and add good quality chorizo. It has cinnamon, but brings a lot more to the table.

I make chili for work once a quarter or so. I make two batches, one Vegan, one Fantastic (ok kidding)

Yes, you can use just about any meat substitute they are all fantastic. Slices of seitan, TVP, Small chunks of drained and pressed low moisture tofu, morning star sausage. The spices destroy any of the finer flavors, so you’re just in it for the texture you really can’t go wrong because the only no-no is gristle.

Before the meat alternatives got decent in the past few years, I always just made both batches with beans.

I wore out 2 copies of Short Circuit. I could start working on a third.