QUOTE(cate_chan @ Apr 2 2022, 15:00)

It'd be nice if there was even a single alternative that wasnt either:
- a borked firefox fork
- chrome
- chrome based
- a minimal browser that is either a: not working or b: chrome based again
I do get it though, the web is horrible, a browser that handles modern horrors isnt a thing easily whipped up.
but I hate not having options
If tenboro hadn't rejected a three line CSS modification I proposed, stating that everyone should 'just use firefox, lol' (paraphrasing), EHG would completely work in netsurf. That's what's most maddening; things that
almost work. Before he changed the top navigation bar a couple years ago it completely did work.
The forums work quite well, however. Since they're ancient.
Well, they're the most infuriating thing aside from white screens when they are building the entire page out of modern javascript frameworks, anyway.
There are a handful of webkit (not blink... a fork of webkit)-derived browsers out there, but they all use chrome style UI's now or are no longer under development, it seems. FWIW webkitgtk (not blink/chrome) does actually work on 32-bit powerpc.
QUOTE(cate_chan @ Apr 2 2022, 15:00)

I'd say its probably technology related, also keeps reminding me I need to buy a skillet as well I think it'd go great with my usual throwing random stuff in pan cooking. though I heard some stuff like tomato sause will strip all of the seasoning right out of them, which I do use from time to time.
It can, yes. If you don't have it in for long it's usually okay, though.
Acidic foods are problematic for cookware in general.
My mom did that with lemon juice once (which strips it far faster than with tomato juice, as we discovered).
QUOTE(cate_chan @ Apr 2 2022, 15:00)

seems like a fun thing to get into non the less, and practical. wonder if I should try to find one in a thrift store or overpay for some artisan modern day skillets
If you want tomato juice/acidic foods, get an enamel coated cast iron pan. They aren't quite as "non-stick" as a well seasoned uncoated pan, and I don't think you can stick them in an oven like an uncoated one, but they still have the good heat retention, can cook acidic things, and you don't have to worry about stripping the seasoning off.
In all honesty, though, I don't find I have to worry too much about my pan as long as I dry it before storage if I wash it out. A little soap and hand scrubbing with a sponge seems okay. I mostly just treat it like my other cookware with the exception of acidic food. And I might put a little more oil on it than other pans just because I know it will help out with the seasoning.
For everything else, get whatever's cheap. Brand basically does not matter with cast iron. I paid around $9 for mine new with a macy's gift card I was given, and it doesn't even have a brand stamped anywhere on it.
If you see one cheap that looks in okay shape at a thrift store or whatever, pick it up.
You could just get one of each. But iron is iron, so for the ones without enamel coating 'artisan' pans are probably a waste of money.
I didn't sand mine down or smooth it out, but it will help things cook more uniformly if you do (having used smooth ones before). Some of the more expensive iron pans apparently still do sand down the cooking surface, but I don't think Lodge (the primary US manufacturer) does anymore. If you don't sand it, the seasoning will (
eventually) build up enough that it becomes smooth, and that's what I'm counting on. If I ruin the seasoning before then I'll just use that as a good opportunity for a sanding.
QUOTE(cate_chan @ Apr 2 2022, 15:00)

not having many booksmarks I remember just grepping all files in the profile folder till I found the url(knew the domain not the specific link)
Bookmarks used to be kept in a plain text file. They aren't anymore.
I didn't know the domain name, but knew part of the title.
This post has been edited by dragontamer8740: Apr 2 2022, 21:58