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Joined 2 years ago
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Cake day: June 28th, 2023

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  • Can someone explain to me why Rust enthusiasts are so evangelical about it? I get that it’s memory safe, OK - super great. But rewriting a stable, small-but-important legacy tool doesn’t seem like a good place to prove its worth. Surely there are a million better places? And yet when I heard about this, it totally seemed to track. I’ve never touched Rust but I already find its proponents to be strangely focused on it. I never felt such religious zeal with regard to a programming language.






  • Sure thing.

    1 lb pork shoulder
    32 oz water
    4 tsp chicken bouillon granules
    1 can (14oz) petite diced tomatoes
    1 cup of roasted/peeled hatch peppers diced (or 1 cup prepackaged/canned diced)
    2 Tbs fresh lime juice
    1 tsp tomato paste
    1/2 tsp ground pepper
    1/4 tsp each paprika, garlic powder, onion powder and cumin
    2 Tbs corn starch/2 Tbs water slurry

    Directions: Cube pork into 1" cubes and add to deep soup pan over a burner on high. Allow pork to cook through on high heat, allowing it to carmelize and render out a good percentage of the fat (remove rendered fat or leave it in for as decadent as you like it). Deglaze with about 1/4 cup of the water and scrape well to get all the bits loose. Add the rest of the ingredients (except the corn starch/water slurry). Bring everything to a boil, then turn heat to medium/low. Simmer for one hour, until the pork chunks break down. Use a masher to stringify the pork and distribute it throughout. Add 2 tbs corn starch/2 tbs water slurry to boiling mixture at the end and stir to thicken. Allow to cook uncovered for 15 more minutes.

    Edit: Finished product looks like this. Apologies in advance for the American measures, lol.