trompete

Some Ukrainian officer explaining that their drone operators are getting hit more and more:

Return of the Obra Dinn, UFO 50

Civ 6 works ok on Steam Deck if you turn down the graphics (make the leaders into static pictures especially) and take some time to configure the inputs.

Most emulators are free software and work on Linux and have worked for a long time. As Android and Raspberry Pis have become quite popular as emulation systems, the free software emulators, which are easily portable to these ARM+Linux system, have taken off as the most popular emulators in general. Anything that's also available on Android or RetroPie will work on Linux for sure. There's an emulator for every popular console that works on Linux about as well as it does on Windows.

DOS games you can run in DOSbox. Pretty sure compatibility is 100%. This is also how e.g. GOG makes these games run on Windows, because modern Windows can't run these games either without emulation.

As for old Windows games, it is worth trying Wine, the Windows compatibly layer. Volunteers have successfully been trying to get games (especially games actually!) to run on Linux since the 90s. Twenty-something years ago I was gaming on Linux playing Starcraft, Half-Life, Counter-Strike, Diablo 2, Warcraft 3 and god knows what. Anecdotally, some old Windows games that no longer run on Windows will work fine in Wine. A prominent example is The Sims 2. There's a video out there of some millennial Sims streamer and housewife instructing her thousands of viewers on how to install Linux in order to get that game to run better.

Steam comes with a version of Wine, called Proton, so 90%+ percent of games on Steam run somewhere between fine and perfectly fine. Not everything though, you should check on protondb.com.

Playing in a VM is a terrible idea btw, the performance will suck. You don't need to and don't want to do that.

They are either trying to be an independent imperialist power, or they're just doing the US empire's bidding. Either way it's imperialism. If you believe their insane plans will actually manifest (I doubt it), their goal is to be able to win the next round of war in eastern Europe. Clearly they're not winning this round, so wherever the front settles, they want to be able to do re-match in couple of years.

I so hope this backfires. First of all, I don't think they can pull it off anyway, the corruption and incompetence is off the charts with these people and that's not due to lack of vision (which they also don't have) or whatever, that's systemic. All that money will go into private pockets and fuck-all will be delivered, and thank Allah for that.

Also, this will antagonize other EU countries (well, some of them, I assume the Baltics will hail their German overlords), making it so much easier for nationalist EU-skeptic politicians to gain support.

https://www.jungewelt.de/artikel/499987.ukraine-moskau-muss-brennen.html

Junge Welt reports that the Deutsches Freiwilligenkorps (DFK; I assume they go by Freikorps), made of German Neo-Nazi volunteers, will be integrated into the 49. storm battalion "Karpaten-Sitsch":

Founded in 2014 after the Maidan coup by members of the Svoboda ["freedom", formerly social-nationalist] party and the “Sokil” military sports group [article says "Wehrsportgruppe"; famously Wehrsportgruppe is what Nazis like to call their little militant clubs in Germany], the “Carpathian Sitsch” battalion, which has since been disbanded and reactivated in 2022, is a volunteer unit. It follows in the tradition of the “Carpathian Sitsch”, which was formed in 1938 on the initiative of the fascist Organization of Ukrainian Nationalists (OUN) and wiped out in the fight for independence against Hungary.

The DFK to this day recruits from the milieu of the small party Der III. Weg [the third way]. The neo-Nazis have maintained contacts with Svoboda, Sokil and the “Azov” movement for years, collect donations for Ukrainian fascists and took part in a conference of the Fascist International in Lviv in August 2024 together with the DFK, the Russian Volunteer Corps [these are the Russian Nazis that raided into Russia in 2023] and other neo-Nazi units fighting for Kiev. The fact that the DFK congratulated Adolf Hitler on his “birthday” on their official social media channel on April 20 does not seem to bother the Ukrainian army leadership. Nor does the revanchist manifesto published by the DFK on the 80th anniversary of the liberation: “In Germany, the 8th of May 1945 has not been forgotten, and it will certainly not be celebrated!” declared the DFK, demanding that the German people show “the same courage, the same loyalty, the same willingness to sacrifice” as Hitler's soldiers once did - “for a bright future in the glory of the old glory”.

I understand this is joke, but the F in PFAS "forever chemicals" is fluorine. You'd think the fluoride whackos would be all over this, after all it is a communist conspiracy to sap and impurify all of our precious bodily fluids.

To be clear, a bit of fluoride in the water is fine, the problem is that they made synthetic polymers out of carbon and fluorine and they don't degrade and just accumulate in your blood and organs forever and disrupt whatever is normally supposed to be going on there.

Soft serve I have only ever seen at McDonald's around here. Since I was also interested, I looked it up: It's lower fat, a lot more airy and the serving temperature is only -4 °C, whereas store ice cream is like -15 °C or thereabouts (freezers are supposed to be -18 °C) and Italian gelato (very popular here in Germany) is around -12 °C. The serving temperature isn't just some unimportant detail: Soft serve would presumably turn into a somewhat airy but hard ice cube in a freezer, while gelato would turn into soup at -4 °C. You cannot turn any recipe from either into the other. The adjustments would be massive if you tried. All the ingredient ratios would be totally different. You'd have to change pretty much everything.

I suspect you need a special machine to create soft serve. I don't think a usual ice cream machine, which basically just cools and churns, is able to do the airiness justice.

Oh yeah i was thinking about using the egg whites but realistically they'll just sit in the fridge until I throw them out, I'm not that organized. I'll look up Japanese pancakes, thank you.

So, Xanthan and carob gum (I actually found that in the shop) are stabilizers, which make the solids stay dispersed evenly throughout the mix. The way this works, as I understand, is that these long carbohydrates form a sort of netting throughout the mix that stops larger particles from clumping. Supposedly using both at the same time enhances the effect.

You need at least two kinds of sugar, because sugar influences both sweetness and freezing point at the same time. If you just use one type of sugar, and you make the recipe to be eaten at -16 °C or whatever, you'll just have to live with however sweet it turn out to be. If you want to control both sweetness and consistency at the same time, you want an additional sugar like maltodextrin, which is both less sweet and doesn't depress the freezing point as much. You can then change the ratios to adjust sweetness while keeping the freezing curve the same.

The dehydrated milk powder is the only way I can think of how to make e.g. coffee ice cream. Coffee is mostly water, but you want a certain amount of milk solids. So if you want ice cream and not watery coffee sorbet, the milk needs to be added somehow while not adding too much additional water, hence the dehydrated milk powder.

Oh yeah already did that. The emulgator in eggs yolks is lecithin, but you can get (already ordered, will hopefully arrive this week) pure soy lecithin if you want an alternative that is vegan, cheaper, and doesn't require tempering (not that hard but a bit of pita, look it up!). Seems a bit wasteful to throw away two or three egg whites to make a liter of ice cream, when all you really need is the very small amount of lecithin contained in the yolks.

Yeah from what I gather, what you do is (a) churn (ice cream machines do that for you), and (b) have other stuff in the mix, i.e solids, fat globules, stabilizers (maybe, not sure if they affect crystal size?) and so on, so the crystals don't get too big.

But unlike stovetop cooking, where usually there's a ton leeway on the amounts of stuff you can put in, the water-to-sugar-molecule-ratio is actually very important. It will literally turn into a block of ice or, on the opposite side, soup, if you don't get it right.

As side note: I have to order a ton of ingredients on the internet. Physical stores around here don't stock maltodextrin, xanthan, lecithin, dehydrated milk powder and god knows what else I will need/want.

Yeah they are trying to become indistinguishable from the AfD, and they're also increasing surveillance, repression, censorship and propaganda, which to some degree target the AfD (among others), because what's important isn't what someone is doing, but what's in their heart of hearts.