this post was submitted on 28 Aug 2023
686 points (99.0% liked)
Asklemmy
43984 readers
680 users here now
A loosely moderated place to ask open-ended questions
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
It’s a toss up between cooking and home networking for me.
Cooking because it started off as just finding neat recipes and giving them a shot to now experimenting with new techniques and harder to procure ingredients. My pantry looks like a mini spice market and keeping them fresh is its own hassle. Plus needing all the gear gets expensive!
I also got really into home networking during the start of the pandemic. I went from having a simple off the shelf mesh network to a full network rack in my basement serving some high end access points and cat6 drops in every room. Now I have a pretty secure iot stack that’s separate from my main vlan and one devoted to my work computer.
Can you give some advice on how to keep spices fresh? I also wouldn’t mind some links. Thank you!
Anything that you can grind yourself buy whole.
It really doesn't take long to grind a tsp of cumin, and the seeds stay fresh so much longer than the powder. And if the seeds start to lose their punch just toast 'em.
Get a bigger mortar then you think too. You'll read about making pesto, or guac, or lots of Thai dishes, and wonder if it real does taste better. Sadly it does and you'll regret your small mortar every time you make guacamole.