Non-stick pans tend to be made of aluminum (660°C melting point), sometimes alloyed with some copper to improve thermal conductivity. Aluminum-copper alloys tend to melt in the 500-600°C range. Most aluminum alloys melt at a point which an electric stove can easily reach if left on high. The coils can glow cherry-red pretty easily, which is 815-870°C.

I’dv deleted the default, it’s never come back.

Surface Mount Technology, obviously!

Except Alpine & those based on it, which uses Linux but not GNU libc or GNU coreutils or GNU BASH… Just musl libc & Busybox. I.e. the entire subject of this thread is one of the non-GNU Linuxes.

Yes, I listed sysvinit for that reason. And Musl instead of glibc. GNU is optional in a Linux distro, except for the kernel’s use of a GNU license.

Sure, I should have gone further.

Systemd/GNU libc/GNU Coreutils/GNU BASH/Linux/X11//GTK/GNOME
Systemd/GNU libc/GNU Coreutils/GNU BASH/Linux/X11/GTK/LXDE
Systemd/GNU libc/GNU Coreutils/Zsh/Linux/X11/GTK/GNOME
Systemd/GNU libc/GNU Coreutils/Zsh/Linux/X11/GTK/LXDE
SysVInit/musl/Busybox/tcsh/Linux/csh
Systemd/GNU libc/GNU Coreutils/Zsh/Linux/Wayland/QT/KDE Plasma
Systemd/GNU libc/GNU Coreutils/Zsh/Linux/Wayland/QT/LXQT

etc, etc.

There are thousands of combinations of the possible layers needed to make an OS.

Systemd/GNU/Linux/GTK or Systemd/GNU/Linux/QT, really…

But it makes money for defense contractors. How can it be wrong? — Several governments

A thousand Roman paces. A pace is two steps, each about 1m, so 1mi is about 2km. The conversion from paces to meters isn’t exact, and definitions have shifted over time.

Swap files are useful if you are still on EXT4 or similar. If you’re using ZFS or BTRFS or BCacheFS, they have no benefits.

Used it for the last few years. X just doesn’t work right with multiple monitors of different resolution.

You wouldn’t end up at a login screen, you’d end up in the last logged in user’s session.

CPU doesn’t have any secure storage, so it can’t encrypt or authenticate comms to the TPM. The on-CPU fTPMs are the solution, the CPU then has the secure storage.

Not directly, but they improve the low-power modes substantially, and using the low-power modes for longer times is the solution. Inverters aren’t strictly needed, but they do make it better.

I said nothing about safety. I just said it should be considered a different class of vehicle if it meets certain characteristics. SUTs are great for camping, for hauling surf boards & kayaks (possibly with a rack) and tow just as well as pickups. They don’t have a full-size bed, so they’re worse at most jobs, though the larger cab does mean they can carry more workers at once. It’s a trade-off: get worse at most work-related tasks, get better at personal tasks and thus reach a wider market.

At what point does it become ok to have an open bed?

When the distance from the back of the truck to the front of the bed is longer than the distance from the back of the cab to the front of the truck, it turns from a Sport Utility Truck into a Pickup Truck. Typically that’s around when the bed gets big enough to haul a sheet of plywood or drywall safely.

Of course it’s OK to have an SUT instead of a pickup truck, just not as useful for construction work.

Mostly joking, but Farenheit is % hot outside.

0°F is 0% hot. Jacket, pants, boots, scarf, etc.

30°F is 30% hot. Shorts, but with boots & an unzipped jacket.

60°F is 60% hot. Shorts, short sleeves, & sandals.

80°F is 80% hot. AC recommended.

100°F is 100% hot. AC or you’ll melt.

120°F is Phoenix, Arizona, a city which should not exist and a temperature which should not exist.

Snowshoes & shorts are a classic combination.

People use computers to accplish tasks. That requires running software on an OS, but nobody runs software or an OS just to sit & watch it exist. They run it to accomplish tasks.

Different distros mostly vary in how easy it is to accomplish various tasks. No one distro is the easiest for everything, so people make different choices depending on their needs.

Lazy is relative.

Ordering food delivered is the laziest.

My go-to “lazy” meal is a Caesar salad with salmon. Wash the romaine lettuce leaves, stick them in a bowl. Add store-bought dressing (don’t make your own), store-bought croutons (don’t make your own), and grate some Parmesean cheese (less lazy than using pre-grated, but it loses flavor too quickly for the pre-grated stuff to be worth the money). Salt & pepper the salmon fillets, add some flour. Melt some ghee in a pan on medium-high, sear the salmon for 3m30s/side (start with the skin side up).

The whole thing takes under 10 minutes. Some of you will complain this isn’t lazy, but look what I compare it to!

My least lazy meal is a meat lasagna.

White Sauce

1.5l milk
1 onion, thickly sliced
3 bay leaves
3 cloves
100g butter (clarified butter or ghee works too)
100g plain (all purpose) flour
3g grated nutmeg
2g salt
2g MSG (not traditional, but Uncle Roger would be disappointed if you skipped it in any savory dish)
5g black pepper
5g long pepper (older style, predates the introduction of black pepper to Italy. More aromatic, less pungent, can skip)

Meat Sauce

45ml (3tbsp) olive oil
2 celery sticks, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
3 garlic cloves, peeled & crushed
140g cubetti di pancetta or guanciale
500g beef mince
500g pork mince
2x 400g cans chopped tomato
200ml milk
2 bay leaves
1 rosemary sprig
2 thyme sprigs
1.5g dried oregano
2 beef stock cubes
500ml red wine
2g salt
2g MSG

Lasagna

about 400g dried lasagna sheets
50g Parmesean, finely grated

Steps:

Start the white sauce. Put the milk, onion, bay leaves, and cloves into a saucepan and bring very gently just up to a boil. Turn off the heat and set aside. Grind the salt, MSG, black pepper, and long pepper together into a fine powder in a mortar and pestle.

Start the red sauce. Put the oil, celery, onion, carrot, garlic, and pancetta or guanciale into a large pot. Gently cook together until the vegetables are soft but not changing color. Add the beef & pork mince, the milk, and the chopped tomatoes. Using a wooden spoon, stir together and break up the lumps of mince against the sides of the pan. When it’s mostly broken down, stir in all the herbs, the stock cubes, and the red wine. Cover and cook for 1 hour, stirring occasionally to stop the bottom from catching.

Uncover the red sauce and let it gently simmer for another 30 minutes to 1 hour until the meat is tender & saucy. Taste & season as desired.

To finish the white sauce, strain the milk through a fine sieve into a temporary container. Using the same pan, melt the butter and then, using a wooden spoon, mix in the flour and cook for 2 minutes. Stir in the strained milk gradually. It will thicken at first to a doughy paste, but keep going slowly adding milk to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps whisk it to break them up). Cook a few minutes until thickened. Season with salt, MSG, black pepper, long pepper, and nutmeg.

Heat the oven to 180°C/160°C fan/gas 4. Spread a spoonful of the meat sauce on the base of a roughly 3.5l baking dish. Cover with a single layer of pasta sheets, snapping them to fit if needed, then top with a quarter of the white sauce. Spoon over a third of the meat sauce & scatter over some Parmesean. Repeat the layers—pasta, white sauce, meat sauce, and Parmesean—two more times to use all the meat sauce. Add a final layer of pasta, the last of the white sauce, and the remaining Parmesean. Sit the dish on a baking sheet to catch any spills and bake for 1 hour until bubbling, browned, and crisp on top.

Do the dishes while the lasagna bakes.

Serve the lasagna.

That takes about an hour for the mise en place, and around 3 hours 10 minutes for cooking, total 4 hours 10 minutes. That makes it a weekend-only meal.

“Lazy” is relative.