I'd be tempted to put a big Transfer megathread together ala /r/nufc but don't think we have quite the userbase for it. Just post whatever is relevant for now.
Daily user of a Dynavap for about 6 years. Also have the Storz&Bickel Plenty as my desktop vape but that only comes out for special occasions for the amount of product it chews through.
@Friend Sorry I completely missed this one. Thanks @Loki for the re-ping
Yeah I generally vary between the .1 and .05 on the day-to-day. I use a tri-torch butane lighter, but I have a single and double torch ones that I just grab whichever is closest.
It helps keep my product consumption low and helps with all the other reasons I have it too. I have the little copper ring on the cap too that makes it heat more evenly.
I mostly use mine as a daily journal but I also make notes on everything. Recipes, stories, how to program something in a certain language, if I've encountered bugs in games, all the movies and tv shows I've watched, keeping track of birthdays. Especially with the Omnisearch plugin, my vault is my own personal database I can search for anything I need (rather than rely on a search engine to find what I've already found, again).
@String That's really interesting. My wife uses it as a literary noting tool for all of the material she reads to go towards her PhD.
I have Google Keep that I use for a similar thing as you use Obsidian for. Well, the whole Google Suite, Calendars for birthdays, Keep for recipes, Ideas, URLS I want to revisit etc.
I might ask the Mrs if she thinks I could transfer my Google notes into a Obsidian setup.
What seasonings would you say make up a complete pantry? I'm trying to get a list full of everything that I want to start making sure I always have a jar in, as there is nothing worse than going to make something only to realise "Oh I'm missing fenugreek" or Aleppo pepper or something like that.
It really depends on what type of cuisine youโll usually make. Take note Iโm writing this at 4am in the morning and my recall isnโt that great.
For most American dishes, itโs going to be garlic powder, onion powder, paprika, chili powder, cayenne pepper. Adding another layer of flavor with dried herbs (usually for Italian inspired dishes) includes oregano, rosemary, basil, thyme, marjoram, and sage. For south asian cooking thereโs cumin, garam masala, cardamom, turmeric, curry powder, coriander, clove, and saffron. For east asian dishes thereโs chili flakes, msg, gochugaru, ginger powder, bay leaves, sesame seeds, five spice, furikake, and more
Of course, never forget the salt and pepper. These are what Iโve worked with so far (actually some of those I listed Iโve never even tasted before lol) and I believe thereโs a lot more but just buy them one at a time as you try new dishes and decide whether itโs going to be a repeat dish or a once in a blue moon kinda eat. That way you donโt have 10 jars that are always untouched (unless youโre cool with that of course).