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Joined 2 years ago
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Cake day: June 19th, 2023

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  • My microwave is a 1977 Amanda Radarange. It can boil a cup of water in ⅕ of the time a modern microwave can.

    Now granted, it has zero fancy settings and a simple number pad that does nothing but set how long you want the microwave to run.

    But honestly, this simplicity is a large part of it’s charm. No connectivity needs, no features locked behind paywalls, no extraneous bullshit or never-used features. Just a tool that does only one thing, and does it exceptionally well.






  • I have an apostrophe

    Scottish/Irish?

    some companies see it as a SQL injection hack and sanitize it.

    Which kind of apostrophe?

    A straight apostrophe, fine - that can and does get used in valid SQL injection attacks. I would be disgusted at any input form that didn’t sanitize that.

    But a curly apostrophe? Nothing should be filtering a curly apostrophe, as it has no function or use within SQL. So if you learn how to bring that up in alt codes (Windows, specifically), Key combos (Mac) or dead keys (Linux), as well as direct Unicode codes for most any Win/Mac/*Nix platform, you should be golden.

    Unless the developer of that input form was a complete moron and made extra-tight validation.

    Plus, knowing the inputs for a lot of extended UTF-8 characters not found on a normal keyboard is also a wee bit of a typing superpower.


  • A line break is a non-printable character. So it would only work in the scope of electronic storage. The minute it hits other media, the line break character is subject to how that media handles it’s presence, and then it is lost permanently from that step forward.

    Plus, many input forms make use of validation that will just trim anything that isn’t a character or number, removing the line break character.





  • 2075

    And likely much earlier.

    Due to the nature of science and how any predictions and projections it makes needs to be couched in exceedingly conservative tones, it has become a running gag in climate science that everything will happen “much sooner than expected”. Because invariably, it does. Sometime hundreds of years sooner than expected.

    Hell, it was first thought that the AMOC wouldn’t collapse for centuries, and now more accurate projections put it as being sometime between 2025 and 2085, with a “most likely due date” of some time in the early 2050s. And this is still an exceedingly conservative estimate. Who wants to bet that it’ll happen much sooner than even that?


  • Corporate cuts should always start with the greatest fat that does the least work - the ones at the top.

    Because if the company has found itself in a place where headcount needs to be reduced, these are the people who led it there and deserve all of the blame for hurting the company to that degree. Plus, you should always start cutting where you get the lowest volume of productive work for the greatest money spent, and that is always at the top.





  • I make a meaty spaghetti sauce with various spices, but I cook the ground beef in the pan at a low simmer for about 2hrs before I even add the tomato sauce, in order for those spices to penetrate the meat.

    I call it a nuclear time bomb because it tastes totally normal - very delicious, even - but about 10-15 minutes in, you are reaching for a hand towel to wipe away the sweat which is quite literally dripping off of you. And you have felt NONE of the hot spices on your tongue.

    A much quicker dish involves Cæsar dressing, which I add copious amounts of garlic powder to (4-5 tablespoons), then prevent the dressing from solidifying by adding lemon juice, then wrapping up with freshly ground garlic. As in, a paste, *not chopped or minced._ For a salad using a single head of Romaine, the paste alone uses 15-30 garlic cloves depending on size. And this is on top of the garlic powder. Tastes amazing, but it can get garlicky enough to be barely edible. Think the same kind of burn when chewing down on a fresh raw clove. I sometimes get an “addictive overwhelming thirst” for this garlicky dish that has me gorging on it almost exclusively for an entire week.