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Joined 1 year ago
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Cake day: November 19th, 2023

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  • I ran out of crtcs, but I wanted another monitor. I widened a virtual display, and drew the left portion of it on one monitor, like regular. Then I had a crown job that would copy chunks of it into the frame buffer of a USB to DVI-d adapter. It could do 5 fps redrawing the whole screen, but I chose things to put there where it wouldn’t matter too much. The only painful thing was arranging the windows on that monitor, with the mouse updating very infrequently, and routinely being drawn 2 or more places in the frame buffer.



  • Modern operating systems have made it take very little knowledge to connect to WiFi and browse the internet. If you want to use your computer for more than that, it can still take a longer learning process. I download 3D models for printing, and wanted an image for each model so I could find things more easily. In Linux, I can make such images with only about a hundred characters in the terminal. In Windows, I would either need to learn powershell, or make an image from each file by hand.

    The way I understand “learning Linux” these days is reimagining what a computer can do for you to include the rich powers of open source software, so that when you have a problem that computers are very good at, you recognize that there’s an obvious solution on Linux that Windows doesn’t have.





  • Real everyone-eats-ice-cream-and-dances-all-day hasn’t been tried either. Just because you describe a set of circumstances doesn’t mean those circumstances can exist, and it especially doesn’t mean they can be stable long term.

    Scarcity is a fact of nature. You cannot rationally distribute scarce things without knowing people’s preferences, so you either need to continuously solve the economic knowledge problem (which requires a huge state apparatus, which will be taken over by a dictator), or a means of exchanging goods between people to better suit their preferences (at which point you have invented capitalism).



  • There’s a lot of answers here, but I don’t think anyone said the magic words. To reseason cast iron, you need an oil high in poly-unsaturated fatty acids. Those are the kind that can chain together, and form a good polymer coating.

    The thing that trips me up most about this subject is that 140 years ago, pork fat was very good for seasoning cast iron. Today, it isn’t, because the composition of the fat has changed significantly.

    The best seasoning coats will be thin, not appear or feel oily, give the pan a dark color slightly more glossy than an eggshell, and resist mild detergents, metal spatulas, and heat high enough to sear a steak on. If you have a layer of loose stuff in the pan, that’s just a layer of gunk, and is probably adding some weird flavors to anything you cook.