shnizmuffin

This line made me laugh:

Defined communication channels for feature requests, places to report bugs, delegate to others some/more of the community management, put together a FAQ and more docs, and so on.

If only there were any other developers on the Internet that they could have learned from and taken an example. If only anyone had ever written an application before.

Please don’t suck.

You think 8k MAU is a chicken and an egg problem though?

No.

Any moron can flood a community with content. All it takes is an RSS bot and thirty minutes of free time. Take a look at !fantasyfootballnewswire@lemmy.inbutts.lol. Don’t subscribe to that community on Lemmy or it will drown out all other posts once the NFL goes to training camp.

(Following the community on Mastodon, in its own list, works wonders.)

Maybe ask the community if they want your contribution before whipping it out.

There are less than 8k MAUs in this community, it doesn’t need a firehose of memes from elsewhere.

“Network effect.”

It’s spam.

PROTIP: Add an extra hour to your prep time by making roasted garlic butter beforehand. Then mash it in with the potatoes.

We’re venturing into the domain of my partner and I don’t want to misspeak, but from what I understand:

A sourdough “starter” is a ball of dough with living yeast. As part of the process of feeding it, you remove some of the old dough. That’s the discard. You can do all sorts of things with this discard.

Making sourdough is as difficult as baking bread + taking care of a low maintenance houseplant. Not a huge responsibility, but more than just mixing flour and water on a whim.

The users over at !bready@lemmy.world should be able to start you down that road.

1. Dollop some sourdough discard into a bowl.
2. Whisk in some beer, 8-12oz.
3. Whisk in 2:1 corn starch and all purpose flour until it’s the consistency of runny pancake batter.

The consistency of the sourdough discard dictates the actual quantities.

+1 MSG.

What do you always have on hand? Why?

Garlic. Olive Oil. Pasta. Canned tomato paste. I default to Italian if I want to impress someone / feed an army.

Corn Starch. Flour. Beer. My weapon of choice, otherwise, is the deep fryer. I use sourdough discard as the starting point for batter. These three ingredients help get it to the correct consistency.

What do you do with clam juice?

It’s a required ingredient in a decent Bloody Mary.

I’ve written my fair share! Unfortunately, clients ask for dumb shit all the time and Alpine is fast and cheap.

Implementing reactivity is a non-trivial task. With Alpine, you get Vue’s without the rest of Vue.