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Joined 1 year ago
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Cake day: June 12th, 2023

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  • Depends on what you’re using it for. Fedora’s release ver upgrades are fairly seamless. Just a big dnf update really.

    Meanwhile I have a bunch of servers stuck on CentOS 7 that are going to need to be completely rebuilt by next summer. I’m also limited by them because the pdf generator I use requires a version of libpango that was released in 2019 and EL7 is stuck on the 2018 version.

    I switched from Rocky to Fedora Server because I was sick of running into compatibility issues with dependencies that exist in the Fedora repo and not EL.

    Specifically postgres. One of the projects requires postgis and gdal, which are in the Fedora community repo, but I have to use the official postgres repo on Rocky and the people that maintain those repos are literally incompetent. They have an automated script that generates all of the packages and they can’t even be bothered to double check that the packages are built against the correct version of postgres, so your install will fail because a PG14 package is looking for a dependency that only exists in the PG11, PG12, and PG15 repo.



  • nathris@lemmy.catoTechnology@lemmy.ml...
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    10 months ago

    I pay $10/month for copilot because it saves me a lot more than $10 in time not spent typing out boilerplate or searching through garbage documentation.

    It frees up my mind to focus on the actual software architecture instead of the quirks of the language.





  • No these look accurate. My mom adds extra tomato juice and cooks them low and slow until the cabbage melts in your mouth and the edges of the pan turn black.

    The big issue I have with most cabbage rolls is they put too much emphasis on the filling. The filling doesn’t matter, the spices don’t matter. It’s all about the cabbage. Towards the end of the batch I usually end up scooping out the filling and just eating the cabbage leaves and leftover tomato.


  • Many of these recipes come from Ukrainian immigrants in North America. The size of the cabbage rolls also vary from region to region.

    My mother has a similar recipe to this that was passed down from my great grandmother, that she got from her Ukrainian neighbors in Saskatchewan in the 1920s.

    I had a coworker who was second generation Ukrainian-Canadian who has almost the exact same recipe.

    These types of cabbage rolls are hard to find because nobody wants to poach them in tomato juice for 6 hours, and the result is tough chewy cabbage. Can’t buy them, can’t find them in any restaurant.