Aren’t most milkshakes and soft-serve “ice cream” bought in any number of businesses essentially just that very thing? Corporate America has already figured this out, they just don’t want you to see how the sausage is made.

I delight in reporting genuine emails from my company that look like sophisticated phishing attempts, bonus points if they send a follow-up assuring us that the previous sketchy email was in fact genuine.

If the fake phishing emails can be caught by my very rudimentary filter they weren’t particularly good anyway. Besides, I still have to look at those emails and report them, otherwise my IT still counts it as a strike against me. Win-win. IT continues to keep me on my toes and I don’t have to take another 30min training course because I ignored an email for a day or two.

Oven bacon is best bacon.

I’ve never noticed a duty cycle with my induction, only conventional cooktops. Is that a problem with particularl makes, models, or price points?

My induction just sets the power output to the level I choose and holds it there. It doesn’t hold a temperature, just a power output, so I do have to watch it because setting it to medium will be very different on a hot pan vs a cold pan.

I’ve had trouble finding the right setting (particularly with rice in my case) because it does adjust the power output very rapidly and you don’t have the temperature interia of a big ceramic pad in addition to your pan. Using cast iron on induction eliminates this problem. But I have a better way for eggs.

Steam your eggs in a steamer basket. Then you don’t have to worry about the water coming back to a boil after adding the eggs and the eggs don’t bounce around inside the pot.

1. Fill a pot to just under the level of the basket.
2. Bring to a boil.
3. Add as many eggs as you want or will fit. One egg? Six eggs? Doesn’t matter steps are the same.
4. Steam for about 7-10minutes depending on how you like your yolk. 7 minutes = gooey ramen soft boiled. 10 = fully cooked hard boiled.
5. Remove eggs and shock in an ice bath to stop the eggs from continuing to cook from holdover heat. This also helps the peeling.
6. If you want them peeled right away, give them some time to chill fully. Crack the shells throughly, lots of tiny cracks all over, no big in cracked sections. It helps to roll them around on a hard flat surface gently after getting some cracks going. Peel under cold running water, using the force of the water to get under the skin between the egg white and the hard shell.

My parents, grandparents, and maybe my great grandparents used gas. All my other ancestors used wood. I cook with the power of science on my induction range because I’d rather not drown in carcinogens in my own home for the sake of boiling a pot of water and I’m not a fucking troglodyte.

Hold the pan with the left hand (handle on the left) and do the precise work (moving and flipping stuff) with the right hand. Why would a left handed person prefer the left burner?

Mostly because induction stove tops, except at the most expensive price point, don’t have knobs, only touch panels. Also, they usually turn themselves off if they don’t detect something they can induce a current in. But really though, despite the lack of knobs, I love my induction range and would never willingly go back to conventional or gas for my kitchen.

Most of the US standard units these days are defined in terms of metric units. But lots of individual laws and regulations from the federal down to the state, county, and municipal level are still worded in terms of those US standard units. This means that ultimately the U.S. is already using the metric system in actual fact, while the US standard units are used in name only. For example, the U.S. Standard foot is common throughout the country to define the boundaries of real property (land), but since 1959 1 foot has been defined as equaling 0.3048 meter exactly. The US foot is set to be replaced soon with the international foot, similarly defined by the meter, when the National Geodetic Service finalizes it’s new datums and state plane coordinate systems.

Point is, the US is already using the metric system, with a heavy accent.

This is something that has actually happened to multiple children though.

They don’t even know cron exists and you’re going to throw them to the wolves by suggesting Systemd? That’s like calling in a drone strike to swat a mosquito.

In thousands of songs, I’ve never noticed Picard doing anything to the length of the files. I tend to manually review every album by running it through Picard and letting it handle the renaming and tagging. That structure used to be Artist/Year Album/Song. I’ve been less strict about naming the songs themselves. It’s always at least track - Title, but sometimes Artist - Album - Disc # - is prepended. Eventually I ran into a situation where I had multiple versions of a release/album with different enough content to warrant keeping both, so now I throw a release ID number (if is exists) after the album name, and inside brackets, for the directory name.

It’s a very flat structure by design, so I’m never quibbling about where I sourced something or what particular genre it is when I’m looking for it. That dramatically reduces the likelihood of duplicates too. Real metadata is better left to tags, since that’s mostly what any player will see anyway.

If I’m having trouble getting Picard to recognize something it always because: musicbrainz.org is missing the release, doesn’t have acoustic ID, or Picard preferred the album track when I’m trying to rename and tag a single or EP. Adding the release info and acoustic ID to musicbrainz is easy and I can usually use the info before the release is even reviewed, but often in trying to add the release I’ll find the correct one and now I can help fill out the data about it.

I treat musicbrainz.org as MY metadata database. If a release is missing or has problems, I do the work to make it better. It’s good digital citizenship and learning about their rules for releases helps me manage my server better.

Dishwashers use less water than you will doing the same task. They may not be perfect for every dish, but washing by hand when there is a functional dishwasher is justing pissing away time, effort, and a lot of water.

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Did you have to send an actual physical photo through the post?

I ask because that was a unique time of tech transformation. I might have had a digital camera then, but being able to email a photo wasn’t yet common enough to be assumed to be possible or convenient for everyone. Just the fact that it was an 800 number and not an email for customer service says a lot. I’m reminded of watching the first Scream movie recently, where cell phones existed, but were rare enough that having one fall out of character’s pocket made them immediately suspicious. A detail that would be totally inconsequential today.

I too liked it better than I thought I would. It felt like a classic Ray Bradbury story.

Late guerilla marketing for The End of Oak Street?

His family name was actually Drumpf. His immigrant grandfather Americanized it on or shortly after arriving in America.