ѕєχυαℓ ρσℓутσρє

I fuck numbers.

  • 5 Posts
  • 22 Comments
Joined 2 years ago
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Cake day: June 21st, 2023

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  • I guess it’s saying that Arch people use the AUR and PKGBUILD files. Idk exactly. It might even be a reference to the (somewhat) recent malware incident with the *-patch-bin browser packages. I must admit that I don’t really find it funny. But maybe I too am missing the point here. ¯⁠\⁠_⁠(⁠ツ⁠)⁠_⁠/⁠¯

    Anyway, in case you don’t know, and wish to use Arch at some point, the content on AUR is user submitted, and hence security cannot be guaranteed. People do report malicious packages, and it’s safe in general. But always read the PKGBUILD before installing anything, just in case something silly is going on.






  • It’s like the people complaining about SJWs and cancel culture. Sure, some people are annoying and use these things to harass others, but the vast majority are just normal people who care about certain things. But people on the other side, when they can’t provide a good argument against them, start to vilify the people themselves. It’s similar to how right wingers cry about decorum when they’re more likely to vote for rapists.

    I must admit that I had given into this anti-SJW hate at some point in my late teens, but I luckily realized how I was acting like a little bitch, hating on people I don’t even know just because they’re passionate about equality. The funny thing was, I still believed in their causes, but was pretty much brainwashed into believing that they’re hurting the cause by being vocal. It’s weird how dumb we often are.








  • In general, Gulab Jamun is soft and soggy, full of sugary syrup. The exact taste, softness, sogginess etc. depends on where in India you’re trying it. Like most Indian desserts (or maybe even cuisine in general), it’s a common name given to a diverse array of related desserts. (Mostly by foreigners. In India, we usually use the regional names.) They all have regional names, and are very similar but distinct. For example, in my hometown, it’s called Pantua, and it’ll be softer but less sweet than say in Western India.

    Same fo Jalebi (we call it Jilipi). It’s crunchy, and sweet, and a little sticky. Once again , the sweetness varies a lot depending on where you are. It’s usually made from fermented wheat flour. I’ve also seen different kinds of flour being used to make the dough, which changes the taste a lot.

    Sorry if I wasn’t helpful, but it’s just very hard to explain how it tastes, because it depends on so many factors.