You can't tell people to make their own apps and also wonder why the fuck Nostr doesn't have retention. One of the first things I said on Nostr was "I'm THE normie, ask me anything", and I repeated it, yet people wonder why normies come and fly so fast. The only dev who listened was UTXO. I told him to let me choose if I want to play a video instead of autoplay, BECAUSE NORMIES HAVE CHEAP ASS PHONES, and he listened. Other than that.... 🤷
Listen to users, FFS! I don't know how to say it decently, but too many people in here are rich people acting like fucking rich people (politicians included). Ask what the actual retards want. Dude/s, I paid for my fucking phone €120 years ago, it's a shit.
Bonus: I have to post this on Primal because otherwise there's a 50/50 chance that even I won't see it in Primal, which seems to have the greatest reach.
Fuck me, censor me, I don't give a fuck anymore. I proved that I believe in Nostr, I created 2 niche npubs to help with retention, I promote and zap normie accounts, but there's a limit.
This is a basic recipe that lets you build on it according to your taste, but more at the end of the post. Also, it is perfectly fine just as it is, and you should try it like this for the first time, if you are a beginner.
The Cottage Pie has two components, the purée, or mashed potatoes, and the ragu.
For the mashed potatoes:
A pot with water and salt
1 kg potatoes
100 g butter
100 ml milk
100g Parmesan
Salt & pepper
For the Ragu:
800 g ground beef
2 carrots
1 onion
1 garlic clove
1 tablespoon of tomato paste
A glass of red wine or dark beer (usually Guinness)
Peel your potatoes, cut them into cubes, and put them to boil. (You can be sure they're ready with the toothpick test. If it goes in without resistance, they're ready.)
In a pan, on medium heat, put some oil/fat/ghee/whatever and then the ground beef. Stir it because it's easy to burn it. After it gets a nice colour that shows you that it's cooked, make a hole in the middle and add the tomato paste directly on the bottom of the pan. With circular moves, slowly incorporate it into the ground beef. Now add the grated/finely chopped vegetables (carrots, onion, garlic), salt and pepper to taste, and stir to incorporate for a few minutes.
Add the wine/beer and let it simmer for 15 - 20 minutes, on low heat, and stir once in a while until most of the liquid has evaporated.
When it's ready, put the meat in a wider pot (cast iron in my picture, but you can use anything that's fine in the oven), and spread it uniformly.
When the potatoes are ready, put them in a sieve for a bit, and then move them to a bowl and add the butter, milk, and grated Parmesan. Mash them well, and add a bit more milk and butter if the potatoes are too dry. Parmesan, you can put more if it's to your taste, and you can use any similar dry cheese (Comte, Pecorino, etc.).
Now add the mashed potatoes on top of the meat, level up, add more grated Parmesan on top, and put it in the preheated oven at 180°C for 20 minutes. That's it!
If later you want to improve your recipe, here are a few small suggestions. In the oil/ghee used for ragu, you can add while heating it up a small branch of thyme, which you'll remove before adding the meat; in ragu, you can add green peas; in the mashed potatoes you can finely grate a quarter of nutmeg. Next time I'll make the French version, Hachis Parmentier, and I'll take more than one picture for more details.
Until then, bon appétit!
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