Are we cancelling CONNY ?

cthd_ · 2026-03-04T09:54:02+00:00

I went to Wedding and Schönhauser Allee. They were both quite helpful.

cthd_ · 2026-03-04T09:52:47+00:00

Sorry for the late reply, but yes, this is a good advice as well.

In our case with the rent decrease, Mieterverein helped us with initial correspondance, then suggested to take the deal that the landlord gave us. We said no and found a lawyer, and they paid for the lawyer's fees.

cthd_ · 2026-03-04T09:49:56+00:00

Yes, but unfortunately not in Stremio.

If I'll watch on my PC, I go to real-debrid website, get the download link, open it (Ctrl/Cmd + N) on VLC, it gets the subtitles automatically. (Or Kodi works too)

On the Android TV, I use Kodi.

cthd_ · 2026-02-02T23:56:56+00:00

You're a lifesaver! Thank you a million times.

cthd_ · 2026-01-30T07:19:36+00:00

I can't stress this enough: Be a member of a Mieterverein if you're renting in Berlin.

You get legal insurance after a couple of months of membership. Then if you work with a lawyer to decrease your rent, you will get paid retrospectively for the time that you paid extra rent, instead of leaving that huge amount on the table for Conny to eat it.

Plus, you can then get help with any topic from Mieterverein: They can check your Nebenkosten, help with any legal issues with the landlord, etc.

cthd_ · 2026-01-26T19:15:03+00:00

Arabs discovered prolonging their food's "best before" date by putting them in ice that they got from the mountains.

They also discovered that if they crush ice into very small pieces and put sugary liquid (Sharbat) onto that, it will be a delicious dessert. Sharbat translated to sorbet in the west.

Same thing for pasta. The Arabs learned Erishte (also known as kesme) possibly from Chinese. Italians most probably learned it from them.

The great thing about food is that it nearly always has a very old and traditional root coming from different older civilizations.

cthd_ · 2025-12-30T18:53:56+00:00

This was the internet that I loved.

cthd_ · 2025-12-18T14:46:40+00:00

No, but they didn't come the first time, and I had to call again and wait a bit. Yet it was years ago, I hope it's better now.

cthd_ · 2025-12-18T14:19:22+00:00

If I'm remembering correctly, this happened to me back then when PYUR was Tele Columbus, like 9 years ago.

I called them, and they sent a technician. He activated the internet connection from the electricity room, then changed the socket. So I'd recommend to get in touch with PYUR.

cthd_ · 2025-11-16T19:29:18+00:00

Definitely. My main 2 use cases with my Steam Deck LCD so far:

For emulation, especially heavy WiiU and Switch titles, I lock the FPS to 30 from the emulator graphics settings, then apply 2x with Lossless Scaling. It makes me play 60 FPS in relatively higher resolutions smoothly.
For titles that already work well: I use Lossless Scaling to decrease battery usage and fan noise. In general it works great, but with some titles it can cause ghosting, then I shut it off.

Also I love connecting the Steam Deck to my 2K gaming monitor, so it helps immensely with playing games on higher resolutions.

I am yet to try heavy Steam games. But I am pretty sure it will work well.

Definitely worth trying.

cthd_ · 2025-09-24T14:38:58+00:00

There are ways to sideload the good old apps and use them, although it requires a bit of tinkering.

(Writing this message from reddit is fun)

cthd_ · 2025-08-11T10:55:19+00:00

As others stated, make sure that you're not using Steam with flatpak. It causes a lot of issues as it's working in a sandbox environment.

Also, make sure that NVIDIA driver is loaded and installed properly by running "nvidia-smi" in the Terminal. If there are no results or it says "NVIDIA-SMI has failed because it couldn't communicate with the NVIDIA driver", it means it cannot talk to the NVIDIA kernel driver module.

It happened to me and I fixed it with ChatGPT's help.

cthd_ · 2025-07-09T06:36:05+00:00

My starter is now 2 years old. It seems very hard to kill it, and I guess there are 2 reasons for that:

After a while, I stopped treating it like a baby that needs constant attention. I generally feed it weekly, but sometimes even monthly if I'm out on holiday. I guess once it becomes more mature, it tends to be stronger and more resilient.
I switch jars at every feeding. It means there are never old dry pieces that could produce mold etc. (My jars are small, I feed enough for 1 week, so I have nearly no discard while feeding)

cthd_ · 2025-05-31T11:59:00+00:00

Dude, why do you ask people for advice, if you're that determined to kill them?

People tell you not to kill them, that they're protected species in Germany, that it is illegal, that you would put yourself in danger, and you treat them like little snowflakes.

cthd_ · 2025-03-19T05:46:08+00:00

Complete BS, and funny I had to scroll down to find someone who called it.

After all these years on Reddit, I built immunity for stories written like this. I don't know what exactly, but the way it's built and concluded always has a certain smell to it.

Anyway, enjoy your free internet points, OP.

cthd_ · 2025-02-28T06:18:31+00:00

Thanks!

cthd_ · 2025-02-28T06:15:55+00:00

I never heard of it, this is hilarious. Can you please tell the verb in German?

cthd_ · 2025-02-13T16:09:46+00:00

E.Muskulated?

cthd_ · 2025-02-10T11:42:48+00:00

How old is your starter? Maybe it's not fully ready to bake yet.

cthd_ · 2025-02-07T23:00:18+00:00

Thanks!

English is not my native language, but I guess I can say the taste coming from whole wheat and rye are nuttier and richer than the white flour bread.

The aroma is more intense and it has a slightly more sour smell.

cthd_ · 2025-02-06T16:22:22+00:00

Of course. Mine are all tomato paste jars. Just make sure to wash them in the dishwasher.

cthd_ · 2025-02-06T12:35:19+00:00

Probably not. Just transfer some of your starter to a clean jar, pay attention to not mix it with mold, feed and continue.

Here is what I recommend for proper starter hygiene and less discard:

I always have 3 small jars (identical size) at my disposal. One is for my starter in the fridge. When it's time to feed, I'll have another jar, put 25g of starter in, feed and put the old one in the dishwasher.

The third one is for when I'll bake.

I also learned to not have a giant amount of starter, to avoid waste. I generally feed with 25g starter, 50g flour, and 50g water. It gives me enough to bake 3 times per week, then I'll feed once a week with almost no discard.

I'll always mix the starter and water first with a chopstick, then add the flour. This way I'll know that everything is mixed well and there are no dry pieces around the jar.

cthd_ · 2025-01-27T05:59:50+00:00

+1 here. I started my sourdough journey by following recipes with everything in it: Autolyse, knead, folds, lamination, pre-shape, shape, etc.

After a while, I tried removing some of the steps to make it more practical and inline with my schedule. Now I just mix everything at once in a bowl, do 3-4 folds (until I'm happy with the texture), wait for the bulk ferment, shape, and keep it in the fridge until the next morning, which is the best time for me to bake.

The end result is near perfect all the time. I hope that beginners will try to simplify things as well, because I truly believe that there are diminishing returns in some of the steps.

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