111–120 of 250 posts
You know you are in HN when people use S3 to upload photos, and not imgur.
If you’ve already got a bucket ready to roll for this sort of thing, S3 is cheap, straightforward, with a stable interface and API, ownership over your assets, and a much lower chance your content will end up placed on-page and strongly associated with stuff that isn’t yours.
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With regard to recipes, I sometimes wonder if "round numbers" are causing us to miss out on more optimal recipes. Maybe that dish really would turn out better cooked at 176F, or with 1 and 7/16 cups of flour instead of 1.5.
They somewhat do - this is the "skill" in being a chef, knowing what ingredients to add/reduce to get the result you want.
You know you are in HN when people use S3 to upload photos, and not imgur.
If you’ve already got a bucket ready to roll for this sort of thing, S3 is cheap, straightforward, with a stable interface and API, ownership over your assets, and a much lower chance your content will end up placed on-page and strongly associated with stuff that isn’t yours.
Given how many Lack tables I've seen fall apart without any sort of load, I would be very reluctant to try this, no matter how many people report it works for them. It's IKEA's cheapest table for a reason.
I naively put an old LaCie 1U server under a Lack table 13 years ago, thinking it would be a great media server in my living room. I had no idea how loud rackmount fans were. It was obviously unusable for watching any kind of media.
Modern rack servers at least spin down the fans when the system isn't heavily loaded, but it's still way too loud for a media room. For those playing at home, buying a 2U or even 4U rack will on average be quieter (still sounds like a jet engine just after reboot until the SMC comes online).
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Another option might be stereo rack mount equipment. Probably cheaper than enterprise, and usually designed to be attractive.
Stereo (like telecom) racks may not have sufficient airflow, especially when "closed" - have to check. The best racks are the surplus ones left laying around; if you know someone who deals with buildings after companies have moved out you'll have an endless supply of racks.
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This non-rounded numbers make people think that there's something terribly important at being X degrees and not X+1, not realizing that the internal temps vary widely even when set specific. I feel recipes have caused more people to avoid cooking than anything invented in the last 1000 years, heh.
With regard to recipes, I sometimes wonder if "round numbers" are causing us to miss out on more optimal recipes. Maybe that dish really would turn out better cooked at 176F, or with 1 and 7/16 cups of flour instead of 1.5.
Most home ovens struggle to hit the set point to within 25F for most of their internal volume. They also have large swings in temperature as cheap heating elements do not respond quickly.
Earlier quoted context omitted.
With regard to recipes, I sometimes wonder if "round numbers" are causing us to miss out on more optimal recipes. Maybe that dish really would turn out better cooked at 176F, or with 1 and 7/16 cups of flour instead of 1.5.
When it comes to flour, I don't understand why the USA insists on measuring it by volume when the rest of the world does it by mass. The density of flour can vary widely depending on if it's packed at all, and scooping it often leads to voids in the bottom of the measuring cup that you likely won't see unless you're using a clear measuring cup. When using flour or baking mixes, I convert to grams (1 cup all-purpose f…