Two of the things that I think are new vs the current system are:

Wallet: anonymous holding of currency without a custodian. You can’t hold fiat currency digitally today without a bank or other entity providing that service.

Transfer: moving fiat currency anonymously and under your own direction without intermediaries. You can’t make a digital payment or transfer in pure fiat currency today without that custodian providing the service (often through fee-based payment network). As a result, your identity is known when that transaction happens.

I do the same as you after most uses. Scrub with dawn, rinse, dry. Done.

It depends. If you need to season/reseason then smoke is good. Heat to just above the smoke point and hold it there for a few minutes.

The point of seasoning is to polymerize the fat, which only happens above the smoke point. You get a dry brownish polymer coating on the metal. It shouldn’t be wet or tacky. If it’s either then there was either too much oil or too little heat.

If you already have a good season on the pan and scrubbed it clean, it’s fine to lightly coat with oil for storage if you want. I generally use detergent and a very stiff brush, and wooden spatula for burnt on bits. Then towel dry and that’s it. But if it’s very humid or if I won’t use the pan for a while, then I do heat it a bit to ensure dryness and then coat with a tiny bit of oil.

today we are all buttholes

I thought so too, but the article really delivered. I didn’t know I was living in The Butthole Era. I suspected it, but I didn’t know it.

It will be similar but not the same. Tvarog & quark are more acidic. So it will have a tartness you may or may not like. With cottage cheese there is more rennet for curdling, the curd is cut like with cheese production, and the curd is heated and washed, producing a more firm and less sour curd. Then cream is added.

So try it and see what you think. If it is too sour you could try and find a very soft fresh cheese it might be closer to the curd you are familiar with and add cream to that.

In the end though, cottage cheese is an industrial product, with all kinds of bioengineering involved (like special bacteria strains that produce diacetyl for a buttery flavor). So any hacks will be unlikely to duplicate the flavor and texture exactly. It’s probably worth learning to love the local stuff.

Yes indeed. Everyone arriving goes through immigration, collects bags, clears customs; and only then may proceed to the exit, or recheck bags and go back through security to catch a connecting flight.

The only exception is if you originated at a pre-clearance airport and did the immigration stuff before departure. But that means you still need a visa. And it’s only at a handful of airports in Canada, Ireland, UAE and the Caribbean.

In the US, if you land, you must pass through immigration.

At least I’m not aware of any airports where there is an international terminal like you find elsewhere in the world. Ours require entry to the country even if you are connecting to another international flight.

Edit: yep, none have this.

If you have trouble with the soaking, black beans do very well with a “quick soak”.

1. Cover them with water about twice the depth of the beans. Add about 1 teaspoon (~5 ml or 5-7 g) salt.

2. Bring to a boil and keep it boiling for 2 minutes. Then cover and turn off the burner/hob. Let soak for 1-2 hours.

3. Add any extra seasonings now (but nothing acidic). Then bring back to a boil and then simmer until soft. Adjust seasoning and you’re done.

They should take much less time than cooking from dry. How long will depend on the beans. Older beans can take much longer, but most should be soft in 1 hour or so.

It’s bread, too. Try a bacon sandwich sometime. Delicious!

Could also be a stale DNS cache entry on one device or the router. If you ping your duckdns fqdn from the device that can’t connect while on your home network, does it resolve to the correct public IP?

I still think a firewall/nat issue is more likely tho.

What is your router make and model? You need to enable hairpin NAT.

Not when you change residency, but if you relinquish your citizenship: https://en.wikipedia.org/wiki/Expatriation_tax#United_States or your residency has been revoked.

So if you remain a US citizen you owe normal annual tax (minus a credit for foreign taxes paid).

The port is forwarded from your router to the pi, right? If so, you could test for the router as the bottleneck using the router’s WAN side IP address as the target.

This should give you a good data point for comparison. If it’s also slow then you can focus on the router performance. Some are slow when doing hairpin NAT.

Does this media server need to be accessible when you are away from home? Will you store personal data on it?

Out of band management: this is a server feature that lets you access and manage the server even if the OS is down. That’s important if you may be away from home and need to fix a boot problem.

You can simulate some of this with PiKVM (remote console access) and PDU solutions (remote power control).

Redundant power: servers often have redundant power supplies, so that if one fails it can still function.

You can simulate this, with short downtime, by having a replacement ready. Mini PCs make this easy by using relatively inexpensive laptop style external power bricks. But also think about the power circuit - is the server on the same breaker/fuse with something that could potentially take the circuit down while you are away?

ECC RAM: this is about data integrity. If there is a failure in non-ECC then a bit flip could cause data corruption.

You can’t really get this without ECC. Using a file system that has anti-corruption features can help reduce some of the risk. You probably trust your data to consumer PC hardware, so this would be no different really. It’s about risk mitigation.

And that’s the main thing here, deciding on the use cases and prioritizing/budgeting how you mitigate risks to each.

Stated reasons are safety and security. They are officially still in a health quarantine, but the leadership has expressed that the security situation has been better with no migrants, and so it continues. The opposition and neighbor states disagree.

A spicy near-land entry by air is sure to lead to an even spicier exit procedure when the visa is checked!

You could, except that Azerbaijan has kept their land borders closed for entry since covid. You can depart on land, and you can arrive or depart by air, but you cannot arrive by land.

Heck yeah! It should be great in borscht. I would reserve the liquid in the cabbage and use it to add acidity and salt to taste when the soup is done.

I’ll bet a mushroom and rice or barley cabbage roll would be great, if messy. We sometimes make unrolled lazy cabbage rolls. Chopped onion, celery and carrot, cooked in a little oil, add garlic and the chopped protein. Season with salt, pepper and caraway. Add the cabbage or kraut and a splash of beer or water, cover and let steam a bit. Stir and serve when the texture is as you like it. Chopped tomatoes are good on top as a fresh addition.

Whole head of cabbage, right? Probably intended to make cabbage rolls, aka holubky, golubtsi, sarma, etc.

You could also slice it to shreds and make choucroute garnie or any other sauerkraut dish.

Fermented and spicy - how about some gochujang? It’s like miso, but a Korean version with chili. Mix it with some good sesame oil and a splash of rice vinegar to lighten it up. Then put it with the tuna in your onigiri like you would the mayo. It’s already salty, so no need to add salt.