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Doom crash after 2.5 years of real-world runtime confirmed on real hardware

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Re: Doom crash after 2.5 years of real-world runtime confirmed on real hardware

#151
post #144

Earlier quoted context omitted.

What do you sous vide 24*7? It sounds like it would be party grounds for bacteria. Also curious if the bags and other components break as well.

Beef, lamb, sometimes pork. I have a daily meal of a cheap, tough cut of meat cooked for 48 hours at 150F. Sous vide is generally not a bacterial growth risk above 140F. At 150F throughout, you get decent pasteurization in under two minutes. Two days of that is such extreme overkill that I'm concerned about the nutritional effect of over cooking. The Food Saver style vacuum sealers fail fast for me, so I bought a $40…

I think I love you? This is great. Do you have them running in arrays of 3? What’s your favourite cut? What’s the best cost:deliciousness cut? What bags do you use to minimize plastic leeching?

Re: Doom crash after 2.5 years of real-world runtime confirmed on real hardware

#152

Earlier quoted context omitted.

I run sous vide cookers 24*7, and they uniformly break within 90 days or less. But they don't like to admit their smaller duty cycle, so they don't, and keep sending me warranty replacements instead. I keep buying different brands looking for one with a longer life. I'll bet most people do that when their gadgets die, and purposely making products that die as soon as sold isn't often a successful business model.

A friend of mine gets new headphones/headsets every six to eighteen months, and hasn’t bought a pair entirely out of pocket in years. For him it’s all down to buying the Microcenter protection plan every time they’re replaced. They fail, he takes them back, he gets store credit for the purchase price, and he buys a new set and a new plan. He doesn’t even care about the manufacturer’s warranty anymore. Personally, mos…

[deleted]

Re: Doom crash after 2.5 years of real-world runtime confirmed on real hardware

#153

I love the post, but your blurry text is hurting my eyes. Looks like it's intentionally blurry but I can't figure out why. This can't be a holdover from older systems, they had razor-sharp text rendering on CRTs.

Looks crisp on my setup, but I block fonts and scripts. Reader mode is your friend :-)

Re: Doom crash after 2.5 years of real-world runtime confirmed on real hardware

#154

Earlier quoted context omitted.

I just opened this my iPhone with 1Blocker installed. I saw no ads. It’s been around since iOS 8

Never heard of it, appreciate the recc! Edit: ah only works on safari

You are on iOS. There is only safari. Any other "web browser" is just a skin over safari

Re: Doom crash after 2.5 years of real-world runtime confirmed on real hardware

#155
post #94

Earlier quoted context omitted.

The Porsche quote reflects a wider design philosophy that says "Ideally, all components of a system lasts as long as the design life of the entire system and there should be no component that lives significantly longer. If there is such a component, it has been overengineered and thus the system will be more expensive to the end consumer than it needs to be.". It kinda skips over maintenance, but overall most people…

Anyone can build a bridge, but it takes an engineer to barely build a bridge.

Alan Weisman's lovely book World Without Us speculates a bit about this, basically saying that more recently built structures would be the first to collapse because they've all be engineered so close to the line. Meanwhile stuff that already been standing for 100+ years like the Brooklyn Bridge will probably still be there in another 100 years even without any maintenance just on account of how overbuilt it all had to be in an era before finite element analysis.

Re: Doom crash after 2.5 years of real-world runtime confirmed on real hardware

#156

Earlier quoted context omitted.

Beef, lamb, sometimes pork. I have a daily meal of a cheap, tough cut of meat cooked for 48 hours at 150F. Sous vide is generally not a bacterial growth risk above 140F. At 150F throughout, you get decent pasteurization in under two minutes. Two days of that is such extreme overkill that I'm concerned about the nutritional effect of over cooking. The Food Saver style vacuum sealers fail fast for me, so I bought a $40…

I think I love you? This is great. Do you have them running in arrays of 3? What’s your favourite cut? What’s the best cost:deliciousness cut? What bags do you use to minimize plastic leeching?

It's just me, so I only need one running at a time. Every day I take one serving out and put another one in. I clean the tank about once per week, or if something breaks. My favorite is short ribs, my daily drivers are chuck roast or shank. The prices have skyrocketed in the last few years. I buy in bulk on sale and portion it into bags with a chamber style vacuum sealer. It goes straight from the freezer into the tank.

Re: Doom crash after 2.5 years of real-world runtime confirmed on real hardware

#157

Earlier quoted context omitted.

Porsche was talking about racing, where the primary focus is reaching the finish line faster an anyone else, and over-engineering can easily get in the way of that goal. Back in the real world, no race team would agree that their cars should disintegrate after one race.

> Back in the real world, no race team would agree that their cars should disintegrate after one race. Wasn't F1 teams basically doing this by replacing their engines and transmissions until the rules introduced penalties for component swaps in 2014?

Yup, cigarette money enabled all kinds of shenanigans. Engine swaps for qualification, new engines every race, spare third cars, it goes on. 2004 was the first year that specified engines must last the entire race weekend and introduced penalties for swaps.

Re: Doom crash after 2.5 years of real-world runtime confirmed on real hardware

#158

Earlier quoted context omitted.

Porsche was talking about racing, where the primary focus is reaching the finish line faster an anyone else, and over-engineering can easily get in the way of that goal. Back in the real world, no race team would agree that their cars should disintegrate after one race.

> Back in the real world, no race team would agree that their cars should disintegrate after one race. Wasn't F1 teams basically doing this by replacing their engines and transmissions until the rules introduced penalties for component swaps in 2014?

If you go back further than that, teams used to destroy entire engines for a single qualifying.

The BMW turbocharged M12/M13 that was used in the mid-eighties put out about 1,400 horsepower at 60 PSI of boost pressure, but it may have been even more than that because there was no dyno at the time capable of testing it.

They would literally weld the wastegate shut for qualifying, and it would last for about 2-3 laps: outlap, possibly warmup lap, qualifying time lap, inlap.

After which the engine was basically unusable, and so they'd put in a new one for the race.

Re: Doom crash after 2.5 years of real-world runtime confirmed on real hardware

#159
post #48

Literally unplayable, someone should fix that. Doom is actually such a good game, I always go back to it every few years. The 2016 reboot is also pretty fun, but the later two in the series didn’t do it for me.

Same. Something about the metroidvania design with the home hub of the later ones didn’t give the same feeling. It should be run, kill, find secrets, end, next level.

The latest DOOM: Dark Ages ditched the home hub. I think it's a really great DOOM game.

Re: Doom crash after 2.5 years of real-world runtime confirmed on real hardware

#160

Earlier quoted context omitted.

I think I love you? This is great. Do you have them running in arrays of 3? What’s your favourite cut? What’s the best cost:deliciousness cut? What bags do you use to minimize plastic leeching?

It's just me, so I only need one running at a time. Every day I take one serving out and put another one in. I clean the tank about once per week, or if something breaks. My favorite is short ribs, my daily drivers are chuck roast or shank. The prices have skyrocketed in the last few years. I buy in bulk on sale and portion it into bags with a chamber style vacuum sealer. It goes straight from the freezer into the ta…

Do you take pride in knowing that you eat cooler than anyone else, because you should.

Short rib is shocking where I am. Even chuck is pushing past $15 a pound.

What are you doing for sides/sauce? Generally when I think braise/sous-vide I think some rich, flavourful sauce, but that seems unpractical for daily consumption.

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