Z-library was a massive pirate repository for ebooks.

I don’t have a specific recipe, but Caputo’s gluten free flour (fioreglut) is fantastic for gf recipes. We used it at an Italian restaurant I used to work at and it’s now my go to for any gf needs.

It is not compatible with Linux and IIRC the dev does not know how to port it.

I’ve seen a bunch of people recommend this and I’ve played around with it a bit since they initially added frame gen to Lossless Scaling. It never feels smooth. There’s always some stutter/jitter in the frames that makes it feel terrible, even when it’s “100+ fps”. Definitely feels worse than a native 60. Also worse than AMDs fluid motion frames option which does feel and look smoother. I leave it installed and come back from time to time to see if it’s improved but it’s just not something I’ve found to be enjoyable or an improvement to my gaming experience.

31.03

I know how much we hate Reddit here but I’ve had great success with meeting people through local area subreddits. Many will have a monthly meetup and you can just go hang out and meet people in a low pressure environment. Then as people get to know each other smaller groups can form. Some also have Discords which can be a nice way to ease into the group before getting out there in person.

Like the others said, double check your connections. It’s easy to accidentally not plug something in all the way. Also, an extra preinstalled standoff wouldn’t be out of the question and I have had that happen, would be worth checking out as well. You didn’t mention what power supply you are using. New/used? Older used? Can you test the power supply on another computer to help rule that out?

Ryzen 1700 doesn’t have integrated graphics.

Duck sauce is a name that was adapted in American Chinese cooking. The original product, which is used in Asia (particularly known with Canto food), is plum sauce. Same thing, though you may get a slightly different product depending on where it was made.

No problem :)

Using reader mode usually makes these accessible or if you like saving recipes, the app Paprika works well on many sites. Even ones that won’t automate the download (like this particular one) make it easy to copy by section into the app.

French Onion Macaroni and Cheese Recipe By Ali Slagle

Total Time: 1 hour

This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it’s dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You’ll want to slide a sheet pan underneath before baking, in case some of the sauce bubbles over.) This is over-the-top richness at its best.

Learn: How to Make Mac and Cheese Ingredients

Yield:6 to 8 servings

Kosher salt
4 tablespoons unsalted butter, plus more for greasing the pan
2 pounds yellow or Vidalia onions, peeled, halved and thinly sliced
5 sprigs fresh thyme, plus more thyme leaves for garnish
1 fresh or dried bay leaf (optional)
Black pepper
1 pound cavatappi or elbow pasta
1 baguette, cut into ½-inch slices
1 garlic clove
2 tablespoons sherry vinegar, red wine vinegar or white wine vinegar
3 tablespoons all-purpose flour
4 cups whole milk
16 ounces Gruyère, grated (about 5 cups)
12 ounces white Cheddar, grated (about 4 cups)

Preparation

1. Bring a large pot of salted water to a boil. (If you’re planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)

2. Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.

3. Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)

4. While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.

5. When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.

6. Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.

7. Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.

Nutritional analysis per serving (8 servings): 1103 calories; 60 grams fat; 34 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 84 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 57 grams protein; 1313 milligrams sodium

I had GFiber for a bit and had no issues with torrenting via private trackers and no VPN.

Score, congrats!

Yeah, if you can get the 6750 for less than a 6700 I’d go that route. Should be set for quite a while with that.

The RX6000s offer a lot of bang for the buck since AMD released their fluid motion frame generation. I’ve been using a 6600 (non-XT) at 1440p and it does surprisingly well. You sure about those prices/specs though? 6750XT for less than 6700XT? And a 6700XT with 16GB?

Crazy! Kenney makes excellent assets. Thanks for the heads up!

Not sure if that was a typo but OP mentioned OnlyOffice, not OpenOffice. I don’t think OnlyOffice has ever tried to get me to make an account or do things on the cloud. I keep both Only and Libre installed. I like the UI of Only better, but Libre is more functional, at least as far as spreadsheets go which is my main use.

their shotty ass methodology.

In case you didn’t know, that should be “shoddy” as in “made or done poorly”

Hm, IDK then. I have both of those installed and running and it’s still working ok. Sorry.

Works fine for me with FF 121.1.0. Do you have an extension that might be messing with it?