Thoven

Running joplin server in docker with an nginx reverse proxy. Android and windows clients sync fine. IOS doesn't, but I gather that this is due to IOS not allowing insecure connections (too lazy to set up SSL), not anything the app is doing. Just installed on my KDE Neon machine and set up the sync. For some reason it is only doing a partial sync. None of my notebooks are coming through, and only the few most recently touched files show under the default all notes notebook. I got the same results on the snap and flatpak versions. I do encrypt my notes, and the few that are syncing correctly are all decrypting properly. The delete local data and re-download option yielded the same results. I've confirmed that the notes and notebooks are still on the server correctly by syncing my working devices. I can create a new issue in github if needed, just wanted to see if this is a known bug first.

UPDATE: to ensure the integrity of my database information, I used the re-upload local data to sync target option from my up to date windows machine. This attempt threw http error 413: payload too large. Adding the following line to my nginx.conf file (in the server block) fixed the issue. I went with 20 megabytes, you may wish to adjust this if you put large attachments in your notes. I believe the default is 1 megabyte.

client_max_body_size 20M;

RIP to the best yum-yum sauce recipe I have found, https://japanese-steakhouse-white-sauce.com/home/ (working wayback machine link). In its honor I'm posting the recipe here, along with my family's modifications.

OG recipe:

• Mayonnaise (Hellman's), 1-1/4 cup
• Water, 1/4 cup
• Tomato paste, 1 teaspoon
• Melted butter, 1 tablespoon
• Garlic powder, 1/2 teaspoon
• Sugar, 1 teaspoon
• Paprika, 1/4 teaspoon
• Cayenne pepper, dash

You can just mix everything together in this version, no particular order. The author stresses that it won't taste right if you use a different brand of mayo. He says it makes it taste too strongly of mayo. He particularly cautions the use of low fat or reduced calorie mayo, and the substitution of ketchup for the tomato paste. Once mixed the sauce should be refrigerated immediately and allowed to chill overnight for best results. Best within 7-10 days.

OG "from scratch":

• Soybean oil, 3/4 cup
• Egg, 1
• Dry mustard powder, 1/2 teaspoon
• Salt, 1/2 teaspoon
• Sugar, 2 teaspoon
• Cayenne pepper, dash
• White vinegar, 1-1/2 tablespoons
• Cayenne pepper, dash (duplicate line is reflective of his recipe. It's unclear if this is a typo or he adds it twice in different stages, although the written instructions don't indicate that.)
• Tomato paste, 1-1/2 teaspoons
• Melted butter, 1 tablespoon
• Garlic powder, 1/2 teaspoon
• Paprika, 1/4 teaspoon
• Water, 1/4 cup

Copypasta instructions: 

Set up blender. Put 1/4 cup (only) of the oil along with the egg, vinegar, mustard powder, salt, cayenne and 1 teaspoon of the sugar in the blender and place the lid on the blender. Turn it on and let everything mix well for about 5-10 seconds. Turn off the blender.

Open the pouring hole in the blender lid or take off the small removable center piece. Turn the blender back on, and very slowly drizzle the remaining 1/2 cup oil through the hole into the mixture while it is blending. It should take 30 seconds or so – if not, you are pouring too fast!

*** If you add the oil too fast, it will not emulsify (come together) properly, and will not be the consistency of mayo – it will be more like white oil and you will need to throw it away! ***

Once the mixture has emulsified, turn off the blender. Empty the contents into a mixing bowl. Using a fork or a whisk, mix in the remaining 1 teaspoon sugar along with the tomato paste, melted butter, garlic powder and paprika. Mix throughly until the sauce is smooth. If it is too thick, add some of the water (up to 1/4 cup) to get it to the desired consistency. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

And finally, my family's take! Our changes deepen the flavor a bit and increase the kick. Note that this recipe is based on a double portion. YMMV trying to make more or less, I've found that the proportions don't always scale properly. We typically use Duke's mayo, just because it's what we keep in the fridge. I suggest starting with 2 cups of mayo and the water, mixing, and slowly adding mayo until you reach your preferred consistency. We tend to make it pretty thick because we mix it into white rice.

• mayo, 2 - 2.5 cups
• water, 1/2 cup
• tomato paste, 3 tsp
• melted butter, 2 tbs
• garlic powder, 1.25 tsp
• sugar, 2 tsp
• paprika, 1.5 tsp
• cayenne, .5 tsp
• OPTIONAL mirin or rice wine vinegar to taste
  • vinegar adds tang
  • mirin adds smoothness

cross-posted from: https://lemdro.id/post/7868819

Willing to consider alternate styles such as parkas, as long as it includes a head covering

Willing to consider alternate styles such as parkas, as long as it includes a head covering

Title. I tried changing the shortcut to a bunch of weird things to make sure another application didn't happen to be eating the particular combination. All other shortcuts I've tried so far have worked as expected. Running latest version, win 11 x64.

Bonus points for FOSS

Basically title, looking for a good OSS to play audiobooks from a Plex server

lemmy.studio and sopuli.xyz are not populating for me. Probably soft blocked? Also, it may be worth opening and pinning a megathread for this topic so the community doesn't get spammed.

edit 10/15: sopuli has started working, studio is still not showing

Basically title, can't get any communities from the instance to load. It is in the list of federated instances in the footer.