Mother doesn’t approve of that.
What maintenance? I had to fish broken glass out of mine once, but otherwise I’ve never had to mess with it.
The meme above is better because the front saw is facing the correct direction for stopping.
I bought one specifically for DD-WRT firmware way back when. I now rock a gigabit mesh system but that wrt lasted almost a decade before tech moved on enough for me to switch.
That’s genius. Who cares if thermodynamics wins, it weighs less on the way up so works out just fine.
Just like the example in TFA.
Who’s official site, docker? I legit have no idea where to start
Lots of suggestions for Arr. I also have a Mac and use Plex. I explored setting up the Arr suite but promptly got lost in the weeds. Is there a guide that doesn’t include “install this executable from an untrusted source” to set this up? There are Arr docker setup files available but I have no idea who made them and if they are trustworthy, I’d rather go to the source than third party.
We’ve gotten much better at mass producing houses, but then they look like mass produced houses. New building supplies and methods are very fast to assemble and produce houses that are more energy efficient but without the labor and craftsmanship they are plane, square, and without craftsmanship. My century house with plaster walls and wooden siding and trim is not particularly ornate but there is a sense of craftsmanship. I have learned through repairs that maintaining this aesthetic is a LOT of work but the results look better than modern assembly methods.
Yeah I had to switch recently and I hate it.
Sent from my iPhone
The problem with that is it doesn’t provide disincentive. If you catch 1% of pirates, the fine has to be more than 100x the loss to make it an economic disincentive.
You know, assuming these are tangible goods that cannot be copied without harming the creator. Reality is piracy does not correlate with sales very well.
I switched to the Tmo 5G internet a few months ago and it has been great. It’s not symmetric, DL is faster than UL, but it almost always matches or beats the 500D/50U cable service I had previously.
Looks like I did hit 1.2 TB one month but am usually half that.
Qbittorrent has the option to set limits for both upstream and downstream bandwidth. I believe this works on any platform. Not sure if Mac or Windows have system level bandwidth settings.
He blames his sleep meds for saying the quiet part out loud.
Looks like we're getting more federal funding for the Northern Lights Express
$8.2 Billion from the President’s Investing in America Agenda to Deliver Transformative Passenger Rail in America President Biden’s Investing in America Agenda – a key pillar of Bidenomics – is delivering world class-infrastructure across the country, expanding access to economic opportunity, and cr...
Father's Day smoked salmon has begun
Pics to come tomorrow. This is a recipe I got from someone at r/smoking years ago and has been my go-to ever since. I usually brush half the pieces with maple and half I leave alone. The ones without maple have a smokier taste and are a tad crustier, a taste and texture I prefer for smoked salmon. I often brine overnight, rack the fish on the counter and use a fan to form a pellicle while the smoker is heating up. Takes roughly six hours to cook at the low temp smoke setting on my pellet grill.
Recipes: Thaw fillets, remove skin, cut the fillets lengthwise right down the middle and cut these strips into 7" or 8" lengths (usually 1/3 of the length of the fillet).
Brine: Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer. Add to this; 6 ounces of soy sauce 1/2 cup of non-iodized salt 1/2 cup of brown sugar 1/2 tsp of Garlic powder 1/2 tsp of Onion powder 1/2 tsp of Cayenne pepper 1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves)
Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly.
Leave the Salmon pieces submerged in this brine for 4 hours (under 1/2") to 6 hours (over 1/2")
Dry the salmon and put on rack in fridge overnight to form a pellicle.
Smoke on low until internal temp reaches 145+. Brush with maple syrup once an hour to keep moist.
Edit: and here's a progress pic. Peppered on the left, maple on the right. Finished product looked very similar but a bit darker. Taste and texture were great. Funnily, the maple finished first despite getting brushed hourly.
!pics
