Unclear why that happened, I’m running an update now as that may fix it.
Edit: Update is done. The “Processing:” is actually in the text of the message so it won’t auto-correct itself, even if I did indeed fix the problem, which I may or may not have done.
We were talking about you over on Discord. I thought maybe you spilled some hot sauce on the database server.
Updates take around 12 minutes, if it’s down more than 20 then it’s something dire.
In our IT shop we call those, “fear factor,” or as I like to say, “ass pucker,” moments. Those ticking seconds and minutes after an update should have finished, but things are not yet responding. When you can see your future dimming one second at a time.
Oh I watch the upgrade as it proceeds so I know if it fails. And I have a snapshot of the host to restore if so. Discourse has broken on updates in an unrecoverable way on several occasions. It’s great software from the user’s standpoint but kind of a pain in the ass to manage (and very heavy on system resources).
@Timemaster_Tim that looks awesome. Can you give the recipe? If love to try it.
It’s based on the Made with Lau stuffed peppers recipe. When I say based on, I used it as a general guide.
I used haddock for the fish because that’s what I had on hand. The amount and ratio of fish and shrimp were just again whatever. I think I also added some onion powder and garlic powder into the paste. The paste was just wazzed up in a food processor. That’s way easier than mincing it by hand.
Interesting. I would have thought it was baked with the browning I saw, I didn’t realize the paste is so firm it would hold up to frying in a pan. I’m thinking of using those small sweet peppers and a few jalapenos cut in half because they naturally hold filling.
Thanks for the recipe!
It holds together very well. You can adjust it with the amount of water and cornstarch used.
I want to thank you for posting this meal. I made it tonight and both my wife and I devoured it. This wasn’t too much time to prepare and cook, which I like and the anticipation grows as you’re stuffing the peppers because I love how sesame oil smells and marinating it in that really is great. I used the small sweet peppers because I figured they’d be good for stuffing and they worked out really well.
So a few weeks back, I found this recipe for Corn & Peach Chaat and have now made it 3x and can tell you this is a simply fantastic recipe.
You can serve it as a side for 4-6 people or just have it as dinner for 2 people. It’s that good.
It’s worth going to your local Indian Grocery to pick up the Chaat Masala (way cheaper) and the Aloo Bhujia potato sliver thingies (instead of using the alternative potato chips).
As it’s written, it’s a fairly spicy dish. You can remove the chile’s and it’s pretty mild, although the Aloo Bhujia does have a light kick at the end.
I have a bunch of ripe nectarines. Tempting…
