bret barker noise
bloodearnest
/ setup-lxd-profile.sh
Last active
March 7, 2025 06:43
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| #!/bin/bash | |
| set -eu | |
| _UID=$(id -u) | |
| GID=$(id -g) | |
| # give lxd permission to map your user/group id through | |
| grep root:$_UID:1 /etc/subuid -qs || sudo usermod --add-subuids ${_UID}-${_UID} --add-subgids ${GID}-${GID} root | |
| # set up a separate key to make sure we can log in automatically via ssh | |
| # with $HOME mounted |
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| Ingredients: | |
| 1/2 head red cabbage | |
| 1/2 head green cabbage | |
| 3 Carrots | |
| 1 whole horseradish root. | |
| 1/4 cup white wine vinegar | |
| Sauce: | |
| 1/3 cup Sour Cream | |
| 1/2 cup apple cider vinegar |
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| 4-5-pounds boneless pork shoulder, cut into 4-5-inch chunks, trim excess fat | |
| 1/4 cup canola or frying oil | |
| 1 Mexican beer | |
| 1 cinnamon stick | |
| 1 1/2 tablespoons coarse sea salt | |
| 1 Tablespoon cayenne chile powder | |
| 1 Tablespoon ancho chile powder | |
| 1 Tablespoon smoked paprika | |
| 2 Tablespoons brown sugar | |
| 1 Teaspoon ground cumin |