Thanks for the explanation. I’m sorry you had a bad experience working with them. Unfortunately, bad management and petty people problems don’t go away just because it’s open source. :(

Could you elaborate on this? I’m still distro shopping and know basically nothing about Mint’s development history.

Seconding The Expanse. pensive Norwegian vocalization intensifies

Well, according to whatever panel was judging this competition, she had all of those things. But you weren’t talking about that. You said she isn’t “physically or genetically” Japanese, and that that was what “pagents are about”.

It isn’t called a genetics pagent. Beauty is already subjective enough without layering your myopic view of race on top of it.

You’re right of course about this being satire. My fear though is that things like this can fall out of the author’s control very quickly, much like Pepe the Frog, and I really don’t want gratch to be a catchall dog whistle.

Do you have any examples of this? Because my experience is the opposite. It’s the perception that your group is normal, the “default”, and tearing down all of these other groups using phrases exactly like the ones in the comic.

The alt-text panel hints at this, but the problem with making up a fake group everyone can hate is that racists and bigots will stretch the definition to include whatever they want.

We’ve seen it with “antisemitism” being redefined to include any criticism of Israel, and before that “pedophilia” being redefined to include drag queens and parents supporting their trans children. For that reason, hatred like this should not be encouraged, even if it’s imaginary.

Sometimes I don’t even

I’ve had great results with the cast iron Dutch oven method. Looking at your previous thread, I don’t think you should be trying to match your steam oven methods 1:1 with the Dutch oven. Instead, focus on dialing in what works for each method. However, I haven’t used a stream oven myself though, so I can’t really compare.

My experience has been that sourdough has a lot of different steps you don’t necessarily need to do, but each one helps make the end result better and better. The biggest leaps for me were using a tall cambro container to accurately judge rising times, and putting the dough in a banneton in the fridge overnight prior to baking to form a better crust.