Moosemouse
Even my “corporate” Thinkpad with no dedicated GPU has all the fans on the bottom and exhausting to the sides and back.
With the new hinges there’s space on the back for exhaust, some impeller fans drawing from the sides and exhausting out the back would be so much better. I custom printed some 1/2 inch high feet so it doesn’t throttle sitting on a table or lap desk because it’s just a terrible design even when used normally
Manhood or masculinity is perfectly fine so long as it’s a personal decision and you don’t judge others to whatever you’ve decided is the “standard”
If you want to wear plaid with an 18 inch beard and chop wood, awesome. Just don’t tell me thats the only standard for “a man”
The thing I take away from Batman is that if you think a problem though, you can prepare for what might happen and have a response ready, making you look like a super hero for those without the foresight. It’s a power anyone can have, so it’s very relatable and actually a valuable lesson.
Also, in many of the stories he is a terribly broken and traumatized man, and those sorts of characters are usually more interesting. Batman has just been around for so long he was brooding and sullen before brooding and sullen were cool which gives him additional cred. As the “flipside” to the Boy Scout Superman (at least at times) but the two have the same goals is where I really enjoy the character, I think the Justice League show did a very good job there in playing the two against each other.
One thing is, like others have said, he has had very different personalities depending on writing so you may really only like certain versions of him and that’s valid.
You realize that virtually all climate scientists agree climate change is real and human caused? NASA says so. Either you’re a troll or not paying attention.
Calling it a code editor is like calling my car a “work transport vehicle”
Vim is an all purpose text-editing machine and although it has some definite quirks it solves problems. If you’ve used original vi you’ll know just how much more amazing vim is without changing the core concepts.
Much love to Bram, you made the world a better place ❤️
Lower inflation just means the crazy prices are going up slower, they’re still there and wages still haven’t caught up.
We’re just not drowning any faster is all, but a bunch of people are still under water.
I actually prefer the light grey walls, I have lots of smart lights that mean I can bounce light off them and give rooms whatever mood I want anytime I want. The walls are just the canvas now. Don’t underestimate an rgb light pointed at a wall to make things really colorful without being overly bright, and nowadays relatively privacy-friendly Bluetooth lights are available down at hardware stores for cheap.
My collection has been picked up over about 25 years and is about 10 different companies and quality levels. If I had to rebuy pots and pans, here’s what I would do for minimum coverage of most of my cooking:
- 3 frying pans, 8-10-12 inch. The 8 would be hard anodized, the 10 a cast iron, and the 12 a stainless steel.
- 2 pots: 2-quart sauce pot and a dutch oven. The sauce pot would be anodized and the dutch oven would be either cast iron or ceramic-coated cast iron
- 1 wok, carbon steel
Calphalon “Select” or “Premier” Hard Anodized
pros:
- Good non-stick coating
- Durable enough to throw in the dishwasher
- Stacking flat lids are weird until you realize you get 2x as many pots and lids in your pot cabinet
- Pretty heavy and heat evenly
cons:
- Not induction compatible
Alternate: All-Clad HA1, which is more expensive but induction compatible.
All-Clad D3 Stainless
pros:
- Basically indestructible
- Very heavy
- Induction compatible
cons:
- Not cheap
- likely will take the most effort to clean if they get stuck-on food (but see below)
Lodge cast iron
pros:
- Inexpensive for the features
- Extremely heavy
- Nonstick gets better with use and is fixable
- Induction compatible
cons:
- Don’t put it in the dishwasher
- Requires the most care and feeding
- Cheaper ceramic coated dutch ovens will chip and stain
Alternate: Le Creuset ceramic dutch ovens if you want better ceramic durability and can afford them.
Basically anywhere I would be making “sticky stuff” like eggs, caramel, jam, or similar I want anodized. I am one of those cast-iron elitists but even I don’t always want to take care of it afterwards, so I would get a 10" cast iron skillet for general-purpose use. the 12" stainless is great for almost everything saute/pan fry and searing, and if it gets covered with stuck-on food a spray of Dawn Powerwash (if you haven’t used this stuff, I worry that it’s made from radiation and small children but it is nearly magical) and a steel wool pad and you’re clean again. Cast iron pans are good for sear-to-oven steaks, pan pizzas and cornbread outside of regular stovetop duty.
Saucepots often get sugary/sticky stuff in them so anodized is the way to go there. If I had to get one large pot it would be a dutch oven. I would prefer an anodized stock pot and a dutch oven, but dutch ovens are extremely versatile. I have an enamel-coated cheap one and a large “regular” cast iron one that’s a family heirloom and use them for soup/baking/bread and even another pan in a pinch. If you get lids that can go in the oven they are a bread-baking machine.
Since I have an outdoor gas eye and I recommend if possible you get one if you like anything remotely Asian, I have a large carbon steel wok for stir fry type dishes. These, like the cast iron, take some care and feeding but like cast iron they just keep getting better with age. This is one time I don’t get the heaviest thing, since there’s so much heat involved it’s less important and you’re throwing the pan around a lot so lighter can be nice. I recommend one with a removable wooden handle so you can throw it in the oven at 350 wiped with oil a few times to build up a starting coat.
Everything else is bonus, really. I tend to look for the heaviest induction compatible stuff I can as I have an electric stovetop but I have one portable induction “eye” and it’s so useful I will likely get an induction cooktop when I upgrade. Cast iron is not hard to take care of and can be extremely non-stick, as well as being totally safe for cooking with zero possibly dangerous chemicals, but it does take more work than just throwing it in the dishwasher. One of those little chainmail pads will usually solve the problem though as they get slippery once used, but you have to dry them after washing unlike everything else that I can drip-dry on a rack.
If I was only allowed one pot material it would be cast iron, but like I said I know I’m biased since I have a couple heirloom pans and am spoiled. Since heavy pan = more thermal mass = less temp drop when you put food in, you get better browning so whatever you get, just the overall weight compared to other pans of the same size is important.
Aluminum (hard anodized) is ok if and only if it’s super thick and heavy. The biggest problem with most aluminum pans is that they’re flimsy so they get hot spots and warp and generally are garbage. All-Clad, Calphalon, and others make very high quality aluminum pans.
I always recommend finding somewhere that has pans for you to pick up and look at then maybe go online to buy them, that way you don’t get garbage that photographs well.