To enable virtual displays on amdgpu in Bazzite edit the kernel parameters on unused ports.

To determine unused ports on your gpu use:

for p in /sys/class/drm/*/status; do con=${p%/status}; echo -n "${con#*/card?-}: "; cat $p; done

Then add the parameters:

sudo rpm-ostree kargs --editor

Add the following arguments to the kernel, changing port,resolution and refresh as required:

video=DP-2:1920x1080@60e video=DP-3:2560x1600@60e

In Sunshine you should now see the new displays. You can use "command preparations" to enable/disable displays as required.

Examples:

Only DP-3, other displays disabled (parameters can be derived from "~/.config/monitors.xml where the settings app stores settings)":

gnome-monitor-config set -LpM DP-3 -m '2560x1600@59.987' -s 2

gnome-monitor-config set -LpM DP-1 -m '1920x1080@60.000' -t normal  -LM DP-3 -m '2560x1600@59.987' -x 1920 -y 0 -s 2 -t normal

Ingredients
 

    500 gram Spinach Blanched and cut into rough slices. Any type of spinach works very well. My favourite is Mustard Leaf greens (rayo saag)
    2 White onion medium sized thinly sliced
    1 teaspoon Garlic paste
    2 teaspoon Ginger paste
    2 Fresh chilly Finely chopped
    1 teaspoon Ground black pepper
    2 teaspoon Salt
    250 gram Gram flour (Besan)
    4 tablespoon Cornflour
    ½ teaspoon Baking powder

Other

    ¼ cup Water 50mls water
    1 Litre Vegetable oil for deep frying

Instructions
 
Preparing the Spinach

    Blanching the Spinach: Bring a pot of water to a boil and add a pinch of salt. Once boiling, add the spinach and blanch for about 30 seconds to 1 minute, until the leaves turn bright green. Immediately remove the spinach and transfer it to a bowl of ice-cold water to halt the cooking process and preserve the vibrant green colour.
    Squeezing out the Water: Once the spinach has cooled down, take small handfuls of the leaves and squeeze them firmly to remove excess water. It is essential to remove as much moisture as possible to prevent the pakora batter from becoming too thin or watery.
    Chopping the Spinach: Roughly chop the blanched and squeezed spinach into bite-sized portions, ready to be mixed into the batter.

Preparing the Batter

    Mixing the Ingredients: In a large mixing bowl, combine all the ingredients except the water. Mix everything together thoroughly.
    Adding the Water: Slowly pour the water into the mixture while stirring with a wooden spoon or your fingertips. Continue to mix vigorously for a few seconds until the batter achieves a thick yet runny consistency, similar to heavy cream (double cream).

Frying the Pakoras

    Heating the Oil: Pour the frying oil into a deep pot and heat it to 180 degrees Celsius (356 degrees Fahrenheit). To check if the oil has reached the perfect temperature for frying, use a thermometer or carefully put an onion from the battery mix into the hot oil. The oil should bubble around the onion when it's ready. If the bubbles are too rapid, lower the heat.
    Scooping and Dropping the Batter: Using a tablespoon, scoop up some of the pakora batter. Then, with another spoon or your hand, gently scrape the batter portion into the hot oil. Be cautious while doing this to avoid hot oil splashing onto you.
    Frying Tips: Do not overcrowd the pot with pakoras; otherwise, they will become greasy. Deep fry the pakoras for approximately 10 minutes or until the onion parts turn golden and the outer layer is crispy.
    Draining the Pakoras: Carefully remove the fried pakoras from the oil and place them on a cooling rack set over a baking pan to drain the excess oil. Avoid using paper towels, as they can make the pakoras steam and become soggy.

Serving the Pakoras

    Enjoy your crispy and delicious Onion and Spinach Pakoras with a dip of your choice! My personal favorite is a fresh tomato and mint chutney dip. Dive into the flavorful world of Nepali cuisine and share these delightful fritters with friends and family.

Super Mario 64
Ich hüpfe mich durch Snowman's Land (einschliesslich 100 Münzen-Stern), Wet-Dry World und Tiny-Huge Island. Außerdem organisiere ich mir die Flugmütze und erldige den ersten Stern von Tick Tock Clock.

Build a tailored configuration:

mkdir -p ~/.config/samba
vi .config/samba/samba.json

In this file paste the following structure:

{
    "samba-container-config": "v0",
    "configs": {
        "config1": {
            "instance_name": "SAMBA",
            "instance_features": [],
            "shares": [
                "share1",
"share2"
            ],
            "globals": [
                "default"
            ]
        }
    },
    "shares": {
        "share1": {
            "options": {
                "path": "/share1",
                "valid users": "username"
            }
        },
        "share2": {
            "options": {
                "path": "/share2",
                "valid users": "username"
            },
            "permissions": {
                "method": "initialize-share-perms",
                "status_xattr": "user.share-perms-status",
                "mode": "0755"
            }
        }
    },
    "globals": {
        "default": {
            "options": {
                "security": "user",
                "server min protocol": "SMB2",
                "load printers": "no",
                "printing": "bsd",
                "printcap name": "/dev/null",
                "disable spoolss": "yes",
                "guest ok": "no"
            }
        }
    },
    "users": {
        "all_entries": [
            {
                "name": "username",
                "uid": 1000,
                "gid": 1000,
                "password": "password_cleartext"
            }
        ]
    },
    "groups": {
        "all_entries": [
            {
                "name": "usergroup",
                "gid": 1000
            }
        ]
    }
}

Make sure uid and gid match the uid and gid of the file owner on the host. If you have files with deviating ownership you might have change ownership before the service comes up otherwise it might fail.

Now create the corresponding podman quadlet:

mkdir -p ~/.config/containers/systemd/
vi ~/.config/containers/systemd/samba.container

Paste the following content:

 [Unit]
 Description=Podman samba.service
 Wants=network-online.target
 After=network-online.target
   
 [Service]
 Restart=on-failure
 TimeoutStartSec=900
   
 [Container]
 Image=quay.io/samba.org/samba-server:latest
 AutoUpdate=registry
 PublishPort=10445:445
 #UserNS=keep-id:uid=1000,gid=1000
 Environment=SAMBACC_CONFIG=/etc/samba-container/samba.json
 Environment=SAMBA_CONTAINER_ID=config1

 Volume=%h/.config/samba:/etc/samba-container:Z

 # Folders to share
 Volume=%h/path/to/share1:/share1:Z
 Volume=%h/path/to/share2:/share2:Z
   
 [Install]
 WantedBy=default.target



Now test the quadlet:

systemctl --user daemon-reload
systemctl --user start samba

If the container comes up as expected you need to forward the firewall from the priviledged low port to the unprivileged low port and open the samba port in the firewall:

firewall-cmd --add-service=samba --permanent
firewall-cmd --add-forward-port=port=445:proto=tcp:toport=10445 --permanent

This should be it.

Carne di manzo 1 kg (Rinderschulter)
Pomodoro pelato 500 gr
Spicchio di aglio 3
Carote 2
Cipolle 2
Sedano 1 costa
Salvia 2 foglie
Rosmarino 1 rametto
Vino rosso 1 bicchiere
Olio extravergine d'oliva (EVO) 4 cucchiai da tavola
Sale q.b.
Pepe nero q.b.

1. Preparate gli insaporitori per la steccatura: prendete gli spicchi d'aglio, le foglie di salvia, gli aghi del rosmarino e tritateli finemente; aggiungete un pizzico di sale e di pepe e mescolate il tutto.

2. Ora, con l'utilizzo di un coltello affilato, praticate dei buchi nel pezzo di manzo ed inserite il battuto, cosi da aromatizzare la carne.

3. Legate la carne per mantenerne la forma anche in cottura.

4. Prendete una pentola di terracotta o di ghisa, scaldate un giro di olio e inserite il pezzo di carne e fatelo rosolare da tutti i lati.

5. Nel frattempo preparate le verdure che serviranno per la cottura dello stracotto: prendete le carote, pelatele e tagliatele grossolanamente, fate lo stesso con le cipolle ed il sedano. Unite le verdure alla pentola.

6. Sfumate il tutto con un bicchiere di vino rosso e lasciate cuocere a fiamma alta affinchè evapori la parte alcolica.

7. A questo punto aggiungete i pomodori pelati, mescolate bene e lasciate cuocere a pentola coperta e fiamma bassa per almeno 4 ore e se necessario aggiungete dell'acqua.

8. Servite lo stracotto ben caldo accompagnato dalla sua salsa.

2 Tablespoons peanut butter (lets be real I used 3)
1 Teaspoon soy sauce
½ Tablespoon rice vinegar
½ teaspoon sesame oil (let's be real I used a full teaspoon like a badass)
½ teaspoon sugar (I made it once without the sugar and it was still good)
1 teaspoon of chili oil (let's be real that's exactly how much I used)
2 cloves or garlic chopped finely
Wangjangle all of those things together
Add 2 or 3 tablespoons of hot water which you can add now or later. I added it just after the noodles finished cooking so that the sauce would be hotter going in

Boil 200 grams/7 ounces noodles. I used a bit less because I like my noodles drowning in sauce. That's also the reason I used more of all the other ingredients.

Then combinate those things and then also eat them.

Get the Ubuntu binary here:

https://locomalito.com/efmb.php

Extract. Into extracted folder copy the libssl and libcrypto from Steam:

cd ~/.steam/bin/steam-runtime/lib/i386-linux-gnu/
cp libssl.so.1.0.0 libcrypto.so.1.0.0 [PATTH/TO]/EFMB/

Run the game:
LD_LIBRARY_PATH=.:$LD_LIBRARY_PATH ./runner