Do you notice any difference between the two? Either in flavor or in how you use them? Do you have a preference for any reason, or do you find them to be interchangeable?
Business pages no longer have the option to add photo albums. I've tried a couple of workarounds that didn't work for me. My company recently threw our annual fundraiser, and I have dozens of photos to upload. Facebook only allows 10 photos per post, which doesn't work for me. I thought about uploading an album to LinkedIn and then posting a link to that on FB. Turns out, LinkedIn doesn't have albums, either. They allow 20 photos per post. Better than FB, but still not enough. I have over 30 photos just of our sponsors for the event. And I don't want to split them into 3 or four posts just to put all of our sponsor photos out there.
Does anyone have a suggestion of a third-party app that I could upload photo albums to and then share that link as a post on Facebook to give a similar end-user experience as far as viewing an event photo album?
The only thing I've used like this before is Flickr. I haven't used it in a couple of years, but I think it would work. Any other way you can recommend sharing lots of photos on a business page?
My office frequently orders catering, and we tend to have a lot of leftover odds and ends that I like to take home and use so that food doesn't go to waste. This week, we had Bibibop, and no one ever touches the shredded carrots. So, I have a giant container of shredded carrots. In the past, I've taken this home and added some to a stir-fry or soup before dumping the rest of it that I couldn't use up before it went bad.
No one at my house likes the shredded carrot & raisin type salads. The only carrot "salad" I've ever enjoyed is the 1960s era Copper Pennies side dish. My mom really enjoys glazed carrots, but we always use larger chunks for that. Do you think shredded carrots would work for a glazed carrots side, or would that just be weird? I also thought of making some short ribs or a roast and letting the carrots melt down into the sauce. Besides adding them to some soup this weekend, I'm out of ideas since we don't care for any of the fermented or traditional cold salad preparations. Any other warm preparation or sweeter preparations you would suggest?
If it matters, the Bibibop carrots aren't sweet normally. Not sure how they prepare them - there might be a touch of vinegar to them already, and they are sprinkled with cilantro, but not too much.
EDIT: Thank you for all of the suggestions. I have a couple of definite uses and a couple more that I hope to try out. I probably won't have time to reply for the rest of the day, but I appreciate all of these great recommendations!