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.

They do because you can pinch to zoom then double tap to zoom or vice versa. To disable one if the other is done first woild result in a confusing experience.

Well a double tap zoom is a manual zoom, just by a specific amount.

I think this feature request can be summarized as: add a setting to allow users to adjust the max zoom in the image viewer.

To answer your question about why there even is a max zoom. I use the app a lot with one hand. When I do this I double tap to zoom once, double tap again to zoom twice, then double tap to return to 1x zoom and then I can swipe the image away to go back. This series of gestures is what feels most natural to me. Without a max zoom, I’d have to do an edge swipe or a double tap + hold + drag. Not impossible just slightly less natural.

Better.

Canada.

Hey at least they dont discriminate /s

Reading the comments, it looks like this is already done. Let me know if there is more to do here.

This doesn’t read like a feature request since it’s so vague so I am not adding this to the roadmap. Feel free to respond to this comment or create a new post if you have a more concrete feature request.

Does it have trackers/collection data?

I’m using Sentry for crash tracking. However you can opt out. Otherwise no (non-local) trackers/data collection.

I started by “making” frozen dinners, instant noodles and meal kits.

The most complex stuff I’d make is stir frying with some stir fry sauce.

Starting somewhere around 3rd year in college I decided I wanted to get better at cooking so I would look up a recipe for something I liked to eat once a month and try to make it.

Once I graduated I realized I actually like cooking so I took the idea further and decided to make a new dish every week. I would research a dish, find a recipe that I thought looked good and then buy the ingredients the next time I’m at the grocery store. I practiced mise en place (ie. I would measure, wash and cut every ingredient before turning on the heat) and it really helped make every dish accessible.

I did this for 10 years. Turns out if you consistently cook at least once a week for 10 years you make mistakes, learn and get better.

I’m not as good as a chef and my knife skills suck but I like to think I can cook food as good as most restaurants. I also got to explore a large range of dishes and discovered a lot of foods I love and how to make it.

In my fish eating experience, the main bones come from a spine that run through the fish from head to tail with bones shooting vertically (up and down) from the spine. Then there are two extra rows of bones, one row at the top coming down towards the middle and another row at the bottom coming up towards the middle.

So the angle of attack is usually to use chopsticks to break off the meat starting from the center towards either the top or bottom. Keep going until you have all of the meat on one side. Then flip and repeat with the other side.

This cooking method should also work with fillet though so if you are not used to eating fish with bones, you can just make it with fillet.

No. After steaming, the “steam water” was drained. Then a sauce was prepared by cooking ginger and scallions in oil for a few minutes. A little bit of soy sauce, water, sugar and salt was added. Once the sugar is dissolved, the sauce is removed from heat and then poured over the fish. Finally, the dish is topped with extra scallions.

hooked

Alright time to get downvoted to oblivion.

Yes, I know non-stick is bad for the environment. So I want to give a recommendation for a good set so if you do buy it you dont have to throw it out after a year.

The non-stick I currently have is from all clad. I’ve owned them for 4 years now and they still work great.

In the past most non-stick pans would start sticking after 2 years, so these lasting this long is pretty good great. Yes, they start sticking even if I stick to medium heat.

Yes, I own both carbon steal and stainless steel pots but sometimes I just don’t want to deal with the clean up.

Thank you for bringing this up and for the comments for feedback/suggestions. Will find a way to make this clearer in the next release.

Thank you for reporting. Will fix in the next release.