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Cake day: June 5th, 2025

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  • I would sugest debian, it has the same “just works”-feel to it, and the gnome desktop environment shares some design philosophy with macos. The main downside is that it is often a couple of years behind on software updates. Is this is a dealbreaker, I recommend mint for all, fedora when you need redhat-only software and debian-sid if you feel adventurous.

    All that said, if you have a good mac currently, it has the same UNIX-benefits as linux. Using “homebrew” as a package manager and “better touch tool” for the desktop tweaks solves most problems, this is what I do. You may of course want to run linux only software, if this is you then double check if you also need an x86-64 cpu (as opposed to arm) before reinstalling.



  • I think we need these smaller distinctions to have a meaningful conversation about food. If not, French crepes would be too similar to Norwegian pancakes, pizza and quiche could be the same if you ignore the yeast and tomato sauce, and if you really want to stretch it you could group Japanese ramen and Polish pasta soup together. In some ways I want to agree with you, for good ideas usually pop up multiple times and places, but I am too fond of traveling and tasting different food traditions to give in.



  • If you look at “traditional” attempts at color revolution, most have failed miserably and the sponsors usually resorts to sending money and weapons by the shipload to the first wannabe dictator that showed up. To me, these gen-z revolutions and protests looks more like corrupt regimes struggling as russian, american and other foreign money dries up. Sort of like a lite version of Syria some time ago.



  • originaltnavn@lemmy.ziptomemes@lemmy.worldCan a Brit confirm this?
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    7 months ago

    I honestly think British food is some of the most underrated in Europe. It is unfortunately a few years between each time I visit, but I am always blown away by the tea houses and pub food over there. Of course there is a lot of bad fastfood over there, but pointing to that alone would be like judging Norwegian food by our frozen pizza.