sapient [they/them]

Autistic queer trans²humanist and anarchist. Big fan of dense cities, code, automation, neurodiversity, and self-organising resilient networks.

Pronouns: they/them, xe/xem, ze/zem

Favourite Programming Language: Rust

Alt-Account Of: @sapient_cogbag@sh.itjust.works

  • 4 Posts
  • 125 Comments
Joined 1 year ago
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Cake day: June 12th, 2023

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  • It’s actually surprisingly easy to do on a OnePlus 5T. I did it after cleaning out the port wasn’t good enough anymore (my phone was bought secondhand/refurb, and I also recently replaced the battery too . - overall the cost of both endeavours including the cheapo kit to get the thing open in the first place was on the order of £25, though I did lose the two screws for the USB port that connext it to the bottom, still works fine with the other two internal screws though 🤣).

    Eventually secondhand parts will stop being available on ebay, but for now its all good ;p. Though if your screen breaks it’s probably not worth it to replace, that part alone seems to be half the secondhand-price of a lot of phones all on it’s own >.<





  • Some of it is probably personal preference too. I really like cinnamon, which might influence why i like it particularly much in tomato sauce .

    Typically for tomato sauce I like it quite umami, so I add things like peppers (the fruit/veg and black pepper), soya sauce, salt, MSG, etc., as well as mixed “italian” (i doubt it actually is, but it’s sold as that, and I have limited spice cupboard space) herb and spice mixes (usually with stuff like parsley, basil, etc. in it), as well as sage, thyme, garlic powder, with amounts depending on what I want .

    Probably the only time I wouldn’t add cinnamon is if I was using the tonato sauce as a component of a curry, but a lot of that is because it would get diluted out and I don’t think cinnamon goes so well with some curry flavours.




  • I like to cook pasta in MSG-water sometimes. I also tend to use wholemeal pasta, which I think is important (the wholemeal aspect) .. MSG works best for me when I use it with things that already have a decent depth of flavour and/or variety of ingredients ;3. It doesnt work so well if your food doesnt have enough flavour.

    Other cool ingredients:

    • liquid smoke (works really well in a lot of things including vegetarian chilis, but especially i’ve found its good in lentil soups when you also have mint e.g lentil and pea soup, lentil, potato, onion soup, etc. .) - look for the industrial stuff, its like £5 per bottle but you only need 1 or 2 drops for litres of sauce and it will last you months, kinda like MSG. Add it near the end so you don’t evaporate away lots of the flavour, too.
    • yeast extract - this shit is delicious in tomato sauces and stews and chili, even if in the uk we typically have it on toast ;p, adds a meaty, mushroomy flavour
    • cinnamon - works amazing in tomato sauces, it sounds weird as fuck but tomato sauce without it tastes like its missing something to me now, its so fundamental to any tomato sauce i make ;3
    • bonus: yeast extract + mustard makes a really really cheesy flavour in various sauces, and its completely dairy free. I