The green stuffed pictured is not grass. It’s thinly sliced scallions.

All, top 1 day

Yeah I have chinese vinegar. A while back I made it both ways and I couldnt tell a difference which is why these days I just use white vinegar since its cheaper and so I can save the chinese vinegar for more important things like dumplings :D

Thanks!

Here’s the recipe I used

https://docs.google.com/document/d/1TcF_bgHwwQQ_HUblSQpWcalAy3FtFrxx2y64vQUlobk/edit?usp=sharing

Here’s the recipe I used

https://docs.google.com/document/d/1TcF_bgHwwQQ_HUblSQpWcalAy3FtFrxx2y64vQUlobk/edit?usp=sharing

Here’s the markdown, inline version:

Hot and Sour Soup

Ingredients

• 8 cups chicken broth or vegetable broth
• 225g shiitake mushrooms, thinly sliced
• 225g cremini mushrooms, thinly sliced
• wood ear (remember to presoak if using), thinly sliced
• 1 (225g) can bamboo shoots, drained (optional)
• ¼ cup white vinegar
• 2 tsp sugar
• ¼ cup low-sodium soy sauce
• 0.5 cm slice of ginger
• 1 tsp chili garlic sauce
• ¼ cup cornstarch
• 2 large eggs, whisked
• 225g soft tofu cut into 1 cm cubes
• 4 green onions, thinly sliced
• 1 tsp sesame oil
• white pepper
• salt

Note: The recipe contains three different fungi. All 3 fungi are optional, however you should add at least one. Preference is Shiitake > Cremini > Wood ear. Ideally, you should at the very least add Shiitake or Cremini. If you can add all three, add all three.

Instructions

1. In a large stock pot, combine the broth, mushrooms, bamboo shoots (if using), ginger. Bring to a boil over medium-high heat. Lower heat and simmer for 10 minutes.

2. Remove ginger. Add white vinegar, sugar, soy sauce, and chili garlic sauce.

3. In a small bowl, whisk ¼ cup of water with the cornstarch until smooth. Once the soup is simmering, stir in the cornstarch mixture and cook for about 1 minute, until the soup thickens.

4. Bring soup back to a rolling boil. While stirring the soup in a circular motion, slowly drizzle in the whisked eggs to create delicate ribbons.

5. Stir in most of the green onions (reserve a little for garnish), sesame oil, and tofu. Add a pinch of white pepper. Taste the soup. Adjust:

   • Salt for saltiness/flavor.
   • White pepper for spiciness or chili garlic sauce to make it a lot more spicy.
   • Sugar if too sour.
   • Vinegar if not sour enough.

6. Ladle into bowls and garnish with the remaining green onions. Serve immediately.

Disclaimer: although no recipe I share will ever explicitly say to add msg just know I always add a little bit (usually at the end, during the tasting and salting phase) to whatever I make.

This should be an easy fix but it’s not. The joys of programming :D.

I’m working on it.

Thank you.

If it works as expected Summit should just be able to display any AVIF without problem regardless of Android version.

I did. I think I have a fix now. Thank you!

Good to hear

I released an update. Can you update to the latest version and try again? I should be able to catch the error on my end.

The Lemmy client I am using (Summit) has the option to track this information.

Bleh. I can’t reproduce this issue even with an account on that instance.

Edit: I’m going to push out a release with more logging. In the past I added some logging to try to capture this error but I think the error is somewhere else where I am not capturing errors.

Nice. Now I have an excuse to create an account there /s

All of this is a non-issue since the plan is just to make max zoom a setting. It’s going to stay the way it is by default but if you want no limit you will be able to set that.

LOL I did this too when I first heard the solution.

I was like “no, that cant be right”. Then ran the test and was surprised by the result.

1. Yes this is on the roadmap.
2. No and no plans to support this.

The logic for double tap to zoom is:

If the current zoom is max, then set zoom to 1x otherwise increase zoom by some factor.

For the sake of argument if the max zoom level is 1000x and it increases by 2 each time then it will take 500 double taps before you get back to 1x zoom.