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Joined 1 year ago
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Cake day: June 10th, 2023

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  • Debian and derived is my go up generally, stable and I like apt, great out of the box on every machine I’ve used and personally found pretty much everything I want to use or run has debian and Ubuntu explicitly called out in their setup documentation. I use Ubuntu server a lot for work, I’m comfortable with it and it’s supported in every cloud environment I’ve touched. Debian on my laptop, bench machine, armbian on my 3d printers, Ubuntu server on my home server (though I kinda want to move that to debian too, just lazy and it works)

    I’ve got arch on my desktop, could have probably gone for debian unstable, but figured I’d go for it. I use aura for package management. Linux is linux though, be real that I personally don’t find much of a difference beyond package management.




  • I was just blaming the usb-c connection to my monitor and throttling on a combo of windows and corporate bloatware, I guess I feel a bit better that I’m not the only one.

    The connection to my monitor is the most frustrating, sometimes won’t even recognise it, sometimes after blanking the display it’ll come back with the wrong resolution but still display like it was the original, it’s super bizarre. Literally never had an issue with my personal Asus zenbook in either Debian or w11.









  • When I do my own, I’ll give the dough a long cold ferment (I’ve done sourdough and preferment versions of a recipe I like, it’s pretty simple just adds some olive oil, Flour Water Salt Yeast has a really decent recipe as well) and stretch it thin.

    Sweet + savoury is a favourite of mine, one of the best was

    • heavy herbed olive oil as the base, light
    • caramelised shallots
    • goat cheese
    • prosciutto
    • balsamic vinegar (good stuff preferred, but works with the thinner stuff) Did this with figs too, but you don’t need it. As hot as you can go, had good results doing in one of my flatter bottom dutch ovens before.

    Yeah I like Hawaiian, but it’s way better with peameal bacon or streaky bacon than ham, even better with pickled jalapeños or some other hot pepper

    The classic one that my partner and I had when we where dating was

    • green olive
    • bacon The place is closed down now, but it had a really thin, almost Italian style crust, to me that’s a classic pizza.

    Don’t eat a lot of frozen, it’s good to have on hand like frozen dumplings as a quick thing, honestly as much as loblaw’s sucks (Canadian grocery chain) their brand (President’s Choice) makes some really nice pizzas, or Dr Oetker.

    Tend to order takeout from local places over chains



  • Be really interested to know what it’s made out of. Had a coworker who used to work in forgings and did some stuff that got sent to nuclear plants, they said that they had really strict requirements on material compositions, specifically needed to ensure that the (think it was steel, may have been something else) material had basically no traces of cobalt in it because the cobalt would becomes radioactive over the service life.



  • If you’re ok with some bulk, go for an nvme enclosure. I have a sabrent one with a 256 GB crucial gen 3 drive in it, it’s a slow cheap drive, still substantially better than any usb key and you can put one together for under $100 cad including a longer high speed cable.

    I just did a fresh install off of my usb key and wow, super slow compared to any time I’ve done off my enclosure