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@chemoelectric I've been backing off from enshittification as well. Er, in some sense. It's not the same kind of difference as pre- and post- commercialisation being allowed on parts of the internet in the early 90s. Slop could be a recent change, but it's not really possible to just call that enshittification, or vice versa.

@breadcat Also the new restaurant I adored because it served Singaporean-Chinese food, and was uncrowded and quiet, should never have turned mostly towards ordinary Chinese food to serve the lunch crowds, and then gone out of business anyway.

@breadcat I lost my temper when I saw that our food was supposedly being "enshittified", and I remembered what you used to be able to get (a green tomato coaxed red) versus what you can get now (a ripe tomato), and what you can get now was way better.

I mean, I'm 63 years old. I remember when lemons were still inedibly sour. They've improved them. Do people think lemons, like they already were, weren't already a tamed species?

@breadcat Oh, I forgot an important part: that restaurant went out of business BECAUSE it catered to the hoi polloi, instead of to the elite like me. Even though I didn't go back for a long while and was greeted with a "Where have you been? We've missed you! So nice to see you!" when I went back. And I was surprised to see the Singaporean-Chinese was now a separate special menu aside from a usual chop suey menu.