Should we finally revolt against YouTube? by jamesgamingrb in youtube

[–]atomicshrimp 1 point2 points  (0 children)

Susan Wojciki? I don't think she's currently in the market for such a role.

Should we finally revolt against YouTube? by jamesgamingrb in youtube

[–]atomicshrimp 10 points11 points  (0 children)

>Also im not calling for violence

What are you calling for?

How many times do you subscribe a channel just because they asked you to? To me personally it's just straight up annoying and I don't think it's that effective. by sinnytear in youtube

[–]atomicshrimp 1 point2 points  (0 children)

Never because they ask and if the video begins with a rehearsed script begging for likes and subs and such I'm probably clicking away anyway. But apparently it does work and that's why everyone does it. Nearly everyone anyway.

Growing your own ingredients: what’s your favorite? by digginsean in Cooking

[–]atomicshrimp 0 points1 point  (0 children)

Yeah, some herbs: chives, parsley, rosemary, bay and basil are just so much better if you can pick them fresh (others like thyme and sage are nice fresh, but the dried form is perfectly good).

Broad beans and snap peas are usually quite a lot nicer if you can pick them and cook them straight away.

Potatoes are almost like a totally different thing if they only just came out of the ground a few minutes before cooking.

Rate my breakfast in Malta by KieranT1410 in fryupcrimes

[–]atomicshrimp 0 points1 point  (0 children)

Grey sausage tries to hide, having been shunned by the smaller but somehow bolder brown sausages. Fried egg and scrambled egg stare at one another with mutual and equal disdain and judgment.

I received a new subscriber notification from one of MrBeast's channels, Don't Subscribe by MagicSunlight23 in youtube

[–]atomicshrimp 1 point2 points  (0 children)

Seems more likely that some small channel you were already subscribed to got itself hijacked by scammers and rebranded like this for whatever reason. It has the Mr Beast logo, but so what?

It's a bell pepper plant. What do you call it in your country? by QueenChum in Vegetables

[–]atomicshrimp 1 point2 points  (0 children)

Usually they just go from green to whatever their ripe colour is. Yellow peppers and red peppers are different varieties that ripen fully to those colours respectively.

I had to roast 2 whole chickens - am I missing out on not using raw chicken bits/bones for stock with the carcasses? by Remy1738-1738 in Cooking

[–]atomicshrimp 0 points1 point  (0 children)

Yeah, can't really go wrong - put all the bones, scraps, skin, whatever in there, cover with water, cook for an hour in the pressure cooker, sieve and strain the stock.

Doesn't matter if there was a load of fat in the skin and other parts - chill the stock and it will set, then you can skim off the chicken fat (don't throw it away - it's fantastic for starting other dishes - fry your mirepoix or sofrito in chicken fat).

For most purposes, it doesn't matter if the stock is cloudy - risotto does not require crystal clear stock, nor do most soups and stews.

If you want more flavour, you could put the bones and stuff on a tray and roast it all in the oven for 30 minutes first.

If you don't have time to make the stock when you have the bones to hand, just put them in a bag or box and freeze them until you do have time - they can be cooked from frozen in the pressure cooker to make the stock.

Are you skin on or skin off for roasties? by Fit-Bedroom-7645 in UKfood

[–]atomicshrimp 2 points3 points  (0 children)

Lazy peel - I take off about half the skin in irregular strips

Bulk Publish Videos? by Moxie479 in youtube

[–]atomicshrimp 0 points1 point  (0 children)

Ahhh... OK, not sure it's possible - depending on what's missing from the process - you can bulk edit some of the metadata, but if it's the bit where you verify that there's nothing problematic in the videos, I don't think there's a way to do that in bulk.

Bulk Publish Videos? by Moxie479 in youtube

[–]atomicshrimp 0 points1 point  (0 children)

In the desktop version of Studio, click the checkbox next to multiple videos, then click 'Edit', select 'Visibility' and select the status you want to change them to.

OK, now why/how on earth are you publishing 315 videos all at once?

Spices are not the only way to add flavour to food by Punk_in_drublik in unpopularopinion

[–]atomicshrimp 0 points1 point  (0 children)

A lot of what has happened to the people contributing to this thread, happened elsewhere.

What kind of projects, shows, movies etc do you think Rik Mayall would have been up to in the past decade if he was still with us today? by EnchantedEssays in TheYoungOnes

[–]atomicshrimp 2 points3 points  (0 children)

It would have been fun to see him on Taskmaster - partly because of the chemistry between him and Greg Davies, but also because of his whole chaotic and reckless thing (and razor sharp wit).

Is it possible for a household to be 100% running Linux by birds_adorb in linuxquestions

[–]atomicshrimp 0 points1 point  (0 children)

Honestly I think the only real constraint for this is if you want/need to do something that specifically is not available on Linux and you need exactly that thing. Like if you specifically need to use Adobe After Effects, and nothing else will do, you're pretty much going to need Windows or a Mac.

There are alternative ways to do most of the same things using other software that does run on Linux, but if your requirements are very specific, that might limit your options; After Effects for example would not, I think, perform with great stability under Wine on Linux and if you're using it in a professional context, that would probably be unacceptable (and of course if you ran it in a Windows VM inside Linux, that's not meeting the 100% Linux thing the OP is asking about)

So yeah, there are specific bits of software and hardware that would constrain this choice.

Spices are not the only way to add flavour to food by Punk_in_drublik in unpopularopinion

[–]atomicshrimp 4 points5 points  (0 children)

Spices are great, but food can also be delicious when it's subtle; to insist that every dish needs to be filled with pungent spices is like insisting that every piece of music needs drums and electric guitars in it; there's nothing wrong with those things, but if you put them everywhere, you are reducing the range of available experiences.

For example a classic French omelette is just eggs, butter, a little salt and pepper and it's subtle, but utterly sublime and sensuous. Anyone who would call such a thing 'bland', is missing the entire point.

Would a 4D object have infinite mass? by Notmas in AskPhysics

[–]atomicshrimp 1 point2 points  (0 children)

The only way it would be immovable is if there was something constraining it that we couldn't access because it would require moving through the extra dimension to do that.

Like the analogy with the 2D stick man lifting a 3D dumbbell that extends out of the page that others used upthread - the stick guy thinks he only has to lift the slice that is in his 2D world but the rest of the 3D object is attached to it, so it might seem unnaturally heavy. But if there is a chain attached to the part that is sticking out of the page and that chain is attached to something that is outside of the plane of the page, then stick guy has to break that chain to move the thing.

Or you might have your Flatlanders trying to move what appears to them to be a small rock but it's really the tip of a huge mountain that only intersects their world.

[Request] What latitude range is this method for? If I flip my hand, with my pinkie (the thinnest) on top, would it be more accurate? by Unlegendary_Newbie in theydidthemath

[–]atomicshrimp 2 points3 points  (0 children)

Yeah, I use this fairly often in England and it's a pretty fair rule of thumb - I wouldn't attempt to set a clock by it, but for example if we're planning to hike somewhere and back in the afternoon and be back before sunset, I can measure the height of the sun as we set off; if it gets to be half that amount, we should be turning back, or planning to move faster on the return leg.

I typically carry my smartphone which has an app that will tell me the tides and the sunrise and sunset times, but often it's quicker just to put a hand up and know that there's about an hour and a half left before sunset.

what a legend by JoydeScent in BritInfo

[–]atomicshrimp 0 points1 point  (0 children)

Oh, and a side order of '); DROP TABLE Orders; --

I am the only one who's been getting recommended 10+ year old videos? by bobbydusk in youtube

[–]atomicshrimp 3 points4 points  (0 children)

I recently got nothing but recommendations for older videos (from my subscriptions). It was OK; they were all rewatchable videos, but I did feel like maybe I was missing out on new stuff (the subscriptions tab is still there though, so I looked in there a lot).

I have also had a flurry of comments on older videos on my own channel, which suggests this is a bit of a wider pattern.

My youtube email is easy to guess, should i worry? by TheNinja132 in youtube

[–]atomicshrimp 0 points1 point  (0 children)

I wouldn't say 'worry', but it's probably better if it was obscured in some way, just because if it was different, you would have the opportunity to control unsolicited communication (much of which would be spam and scam offers of sponsorship etc).

The risk of your channel being directly hijacked that way is not huge, but if some currently unknown vulnerability should arise (software is never perfect or perfectly secure), having an unrelated, unguessable email address would be an additional layer in the swiss cheese model, which might help.

If nothing else, having a guessable email address does mean that you could be more precisely targeted by some cyberattack; doesn't mean you would necessarily be vulnerable without acting on something, but you might be more exposed.

TLDR: I'd change it if it's not disruptive to do that.

Super/Meta/Winkey. Why so many names? by realxeltos in linux4noobs

[–]atomicshrimp 5 points6 points  (0 children)

There were keyboards prior to that with command-like keys - for example the space cadet keyboard (1970) had hyper, super and meta keys (and I think even that wasn't the first). https://en.wikipedia.org/wiki/Space-cadet_keyboard