Aside from being cringe, this I can very much understand. It’s not that the ad itself is so bad. It’s them being data hog and making shit unreadable to the point where literally there are sprinkles of useful(or not so much) information here and there. I can understand this kind of popups. Even the cheapest VPSs are not free. Can’t really blame if there’s a continue w/o disabling.
Sausage gravy can be pretty damn good. It uses sausage fat and ground sausage with a cream base. It also a breakfast food, which I presume I different from yours (brown gravy?)
uBlock Origin has built-in bypass mechanisms. No extra userscripts required. Other extensions or scripts might interfere with uBO though. You also need to use Firefox or a Firefox fork like LibreWolf because Chrome soon won’t support MV2 anymore which is required for proper ad-blocking.
@netchami, yes, the same as I have in the Vivaldi adblocker, but this is a continuo game of Cat and Mouse and uBO need to be updated almost dayly if it want to work, because YT anti-adblocker do it too.
This script works different, YT don't even know that you watch the video with this, it's like a front-end in the same YT page.
I’ve seen this recommendation a couple of times. In my opinion, the MotionBox UI just looks terrible. I prefer Piped or Invidious for watching YouTube. You can use these in combination with LibRedirect to automatically redirect all YouTube links to these alternative front-ends. FreeTube is pretty good if you need a desktop app. I love LibreTube on Android, NewPipe is another option. There’s also Yattee with this guide on iOS and SmartTubeNext on Android TV.
@netchami, well the UI isn't a problem, less in fullscreen, front-end like Piped, Invideous, PokeTube and others a lot of times fails because the instance is down or well, no couldn't skip the YT block, no such problems in MotionBox, apart it can access videos and music from almost all streaming platforms, even from TikTok and Facebook, not only from YT.
Yes, the UI isn't to anyone's taste, but the operation is impeccable and blazing fast.
Piped has some issues because Google tries to IP-ban all Piped instances, but Invidious actually pulls the content through the client, not on the server so it should work flawlessly. I also never had any issues with FreeTube.
@netchami, well, FreeTube also is nice, I used it before, but I changed it, because more and more Videos are inplayable (YT also knows FreeTube). Invidious, yes, works fine most of the time (yewtube works the best), CloudTube is dead, PokeTube also works fine and even permits to download the video (mp4 or mp3),
But they can’t really do anything about it, unless they start requiring you to log in in order to watch videos…
They sent a cease and desist letter to Invidious, but that’s all they can do. It’s practically impossible to block Invidious because it’s completely decentralized. The Invidious instances only pull metadata, the video stream is actually pulled in by the client.
@netchami, i know, that is the problem from front-ends which use the YT API, they can be blocked, Invideous no, but FreeTube and others do, not a problem of decentralized or no, YT only need to blok the API and thats all, folks. With Invidious the only problem are the stability of the diferent instances. Motionbox use an another approach and also don't use the API.
Gravy is something I cannot nail down. I don’t think I’m patient enough.
So, I bought some breakfast sausage links. Cook a few as normal, then maybe break some ground out of the casing and brown. Then add water and flour to thicken/roux? Add pepper? This is my intuition, but I really have no idea what’s right/wrong.
I was taught to use milk rather than water, but that’s basically right. Butter doesn’t hurt either if you’re making it without cooking sausage first, but the sausage might have enough fat on its own.
Close. You don’t add liquid and flour. You brown the meat, and render out fat. It’s vital to have a couple tablespoons of liquid fat in the pan. If you don’t get enough from the sausage, augment with a bit of butter or oil. Heat around medium.
Then sprinkle in flour, about equal in volume to the liquid fat, and stir. You gently fry the flour in the oil to cook off the raw flour flavor. It’ll go from white to about sand color. If your proportions are right it will look a bit like wet sand, and will smell like roasted nuts a bit.
Now slowly stir in cold milk while whisking gently to mix and prevent lumps. Scrape the bottom to deglaze any browned on flecks of meat. You want to heat it to just bubbling not to scorch the milk. It’ll thicken up.
Then grind a bunch of pepper in to finish it off, and pour over biscuits, fried taters, or whatever.
All gravy works this way, pretty much. Gravy for turkey? Replace the milk with poultry stock. Gravy for steak? Beef stock it is.
I cheat when im making gumbo. i toast like 2 cups of flour in a dry pan over low heat till it’s dark tan, and then add a cup of bacon fat and fry for a few minutes, instant roux, and then start introducing the stock. this way i don;t stir a roux for an hour.
Good quality ground breakfast sausage, flour, milk, fresh sage.
Get the sausage good and brown and then add enough flour to the sausage to soak up the fat. Let that flour sit in the heat for a few minutes, stirring every so often, get it a little browned. Slowly add milk while stirring and scraping the stuck on flour off the pan. Add milk to desired thickness. FYI the gravy will gradually thicken over ~5 mins so let it sit for a bit before serving to make sure you’re at the right consistency. When you add the milk, toss in a few hearty pinches of fresh sage. Enjoy!
A roux is fat (or oil or butter) and flour, not water and flour. You can add water-based liquids (water, stock, wine, etc.) to thin it out later, but the starches need to be coated in the lipids first.
If you try to do it the other way around (adding flour and water first and then fat afterward) the flour clumps up and you just get greasy dough balls.
“american style gravy” is a straight up fast roux. you fry the flour in the grease, and then add cream to make white gravy or stock if your family is lactose intolerant, whisk the hell out of it, pour over baking soda bicuits or fry bread, but just before, you crumble the base meat/sausage/bacon, back into the roux.
I prefer jimmy dean sage sausage, but any breakfast sausage (ground, not links) should work. Water won’t work, you need to use milk. I also like to add butter to the pan before adding the milk.
Food gets weird when societies are running low on it. The UK loves plain canned beans in tomato sauce, which afaik came out of wartime necessity. Biscuits and gravy have a similar history with wartime necessity from the US revolutionary war. Some populations eat SPAM way more than others due to its wartime benefit as basic canned protein becoming a cultural tradition where US troops were stationed.
yeah but have you ever had UK spec canned beans? those things are really good. Ive been annoyed half my life those exact beans are produced in Canada and exported under contract to the UK, the store beans we get here are shit, and there’s actually a black market gets UK spec canned beans back to canada, where they were fucking made.
I have not, tbh I’m not a huge fan of beans in tomato sauce. But I now will add “international black market bean smuggler” to my list of outlandish careers that I would try if the barrier to entry wasn’t so high.
I actually have a story involving GirlVinyl. She had my best friend kicked out of DEFCON one year because he showed up and did meet-and-greets with some of the women from the porno he had made and was selling, which was themed around naked women teaching you to hack.
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