The vast majority of humans have one type of glans or another. I don't know what to say about the audience restriction idea.
quicklime
joined 2 years ago
In some cities, there are other places where you can accomplish some of the socializing that happens in bars, without being in a bar or around alcohol at all. In older towns and cities you can often find breakfast places and cafés that don't mind if you stay a while longer than it takes to eat a meal or drink coffee, and where customers at bar-style seating or outdoor tables often are interested in striking up a conversation with strangers.
It makes so much difference if you gravitate toward old cities and towns, and away from suburbs, especially modern suburbs (and their accompanying shopping and entertainment districts) built in the 80s or later. The latter tend to be completely, totally oriented toward the isolated and car-dependent lifestyle. Older, much longer established communities are more messy and sometimes even dysfunctional, yet they usually have some places where people actually meet and interact.
I haven't been on FB for several years, but ugh there was a while in the late 2010s when so many people over there were referring to FB groups as sites and just arghh arrghh aaarrgghhh.
Yuck, it's that "King Cyrus" bullshit all over again.
Cool experience! Thanks for sharing this.
I have a Verismo (Intertek? made in China, bought it cheap off a roommate who moved out) two cup warmer and rotary frother that sounds similar to what you found with the Aerocino or someone else's Breville -- the heat is right but you do get a pile of fairly dry foam sitting on top of a remainder of warm milk.
Here's how I've dealt with that and why I still love this setup as a result.
First, it seems to be best (at producing foam) with nonfat milk. When it's finished after about thirty seconds, I use a small silicone spatula to help scoop the foam while I'm pouring the milk. There's a handy technique that I didn't discover until just recently where you can encourage the foam to disengage from the walls of the container and ride/float atop the milk as you pour, and that's even more effective than just doing a 100% scoop-and-pour. I do it in two or three stages and it gets almost everything.
You know this I'm sure, but it also works fine with some sugar or turbinado added before foaming.
And finally there's the issue of how maybe you don't want the foam sitting so separate on top of the final coffee product while the remainder of warm milk is all that really mixes into the black coffee. Of course you can stir but that can easily be overdone and leave not enough foam to enjoy on top. My best solution to that goes like this: first add the foamed milk to my empty mug, then pour or filter the coffee over the top of that, moving around so that it passes through as much of the foam area as possible. This colors and flavors much of the foam without dragging it all down into the liquid.
Any chance that was Wild Oats?
Thanks for the info! Yeah, it's going to take the fediverse in general some time to get smoother. I'm excited to watch it improve even if the pace is slow.
What motivated you to switch instances? Did your early ones fill up with junk posts etc? I was thinking that since I use a reader app (Boost for Lemmy) and everything is federated it wouldn't matter much if I joined one of the large and general-purpose instances.
Or was it more about performance issues... service/instance traffic overload leading to slow response time?
You had me on board until... Hershey's chocolate? That's not even chocolate anymore, it's like putrid brown wax!
Had to fix that quote just a little, for accuracy.