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The real reason that i started using split keyboards

Comments
  • 1
    Nice Steak!
  • 1
    ++ for split keeb

    but idk how you eat over it >_<
  • 7
    Been fancying a split keyboard. Think you’ve just convinced me
  • 0
    Row stagger and split seems like a weird combination. How well does it work for you?

    I've yet to try a split (I'm waiting for a GB), but from what I read, if it's split, it's better for it to either be ortholinear or column staggered.
  • 2
    All you fuckers posting images of yummy food when I am hours away from dinner...

    Damn, that looks yummy!
  • 0
    @kamen yeah this was a first cheap choice to try it (matias pro )

    now i am ready to try to build a manuform myself
  • 1
    extra kudos that i ate during a meeting :P
  • 1
    that piece of meat seems faaaaaaaaaar too done to me.
  • 0
    If the split keyboard is wireless (or has long wires) you can also add a side dish between those lettersπŸ˜‹
  • 4
    Usually I put coffee or tea in that space… glad to see its a common use for the split space πŸ˜‚
  • 0
    @gatoMalicioso Ooh, straight into the deep water. Good luck with that, hope it works for you.

    I'm also eager to try split (haven't yet). I'm waiting for the Lulu (basically a Lily58 in an aluminium case), so a bit more conservative.

    I notice that there are almost no options for a solid metal case for a curved board - save for that $$$$ CNCd 40% that I can't remember the name of, everything is janky and very DIY looking, almost always requiring handwiring - but I guess it's form over looks after all.
  • 1
    @tosensei this is pork, not beef, you will commit suicide if you do not roast it well
  • 0
    @kamen i am too hold myself to find some alternative case , not 3d printed, even if i can make myself one with more simple methods. i will search your suggestion
  • 1
    @gatoMalicioso oh, my sweet summer child who obviously never heard of sous vide.

    plus: if the meat was checked and is fresh, there's no problem. here in germany, we eat "mettbrötchen" - a bun with RAW minced pork (in some regions even mixed with a RAW egg).

    well - i don't do anymore, because i think that pork just tastes so infinitely boring. but yeah. raw pork is quite common here.

    now chicken - chicken indeed _is_ risky if not thoroughly heater. but again - sous vide. perfectly safe medium-rare chicken breast is simply delicious, and sous vide is impossible to screw up.
  • 2
    @tosensei it took me a long time to learn that chicken is well done long before the life is cooked out if it
  • 0
    Can you actually type the same speed on those?

    I type a decent speed but I tried those ergonomic keyboards years ago and they slowed me down a good bit. Like at least 15-20%.
  • 1
    @just8littleBit i am a lot faster, but not because it is split, but because i use blind system. Split is a boost for me because

    a) it forces you use the blind system

    b) i have wide shoulders
  • 1
    @tosensei if i come there i will taste your suggestions, but keep in mind that here is mediteranean. Even if we do not follow the Bible in prohibition of pork, we would never eat it raw.

    In general, even with fridge technologie, we do not trust the temperatures to eat raw meat. The only exceptions are some salty recipes from the old times (the thing where you store meat in a sea of salt, not know how to say it on english )
  • 1
    @gatoMalicioso the word for the process with salt you are described is curing and those meats are called cured meats
  • 1
    Shhhhh it must be kept a secret
  • 0
    now that i buyed a dactyl manuform from ergohaven (amazing company) i have more room for more meat (yeah my little ecologist vegan) between my keycaps!
  • 0
    @jeeper parasites remain a problem with cured but uncooked pork
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