Alt account of @Badabinski

Just a sweaty nerd interested in software, home automation, emotional issues, and polite discourse about all of the above.

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Joined 2 years ago
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Cake day: June 9th, 2024

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  • The segmented caching request thing is… weird. I worked for a company that developed a caching proxy and it very much did not work that way. Like, random access in a caching system is usually kinda bad and you should try to avoid it. Like, our proxy manually controlled the disk (it wasn’t a mounted filesystem) so it could constantly sweep the head across the disk and cue up reads and writes optimally. This gets much harder when things are fragmented as fuck.

    If the concern was about what would happen with multiple connections for the same cache miss, then the caching proxy should just combine the client-side connections into a single upstream one. You can still cache the first part of the response if your upstream connection gets terminated and then restart it from that point.








  • These other responses are annoying. This looks really cool, and I hope that it works well for you and your friends! We definitely need good discord alternatives ASAP, and more options are better imo.

    One cool feature would be some sort of official support for interop/bridging to other services. That might help to boost adoption and would make the “why not just contribute to Y” people be quiet.





  • I use a textured sheet for all of my Prusament PLA prints on my Core One and XL, and it’s never given me a hint of trouble. I’m using the Prusa-provided profiles with zero tweaks.

    I just hit it with a bunch of 99% IPA while it’s cold and scrub it with paper towels before every single print. I don’t heat it up until all of the IPA has dissolved, since apparently PEI is incompatible with hot IPA. I’ve never washed my sheets with soap, I’ve never applied any sort of bonding agents to them, and I’ve never sanded them.

    Maybe you just have a bad print sheet?






  • Steak is safe to consume at lower temperatures. The interior of the meat is mostly free from bacteria, so while you still need to cook it, it’s not as important. 120f internal becomes 130ish internal after resting as the heat on the outside migrates in, which results in a perfect medium-rare piece of beef.

    Do NOT do this with hamburger, however. Grinding beef up mixes all the bacteria on the surface into the inside so you’ve gotta cook that shit to 165 °F.


  • After reading the linked page, it appears that at least some of the security issues are addressed:

    Applications will be isolated from each other by default and can only interact with other applications either through a GUI prompt asking for permission, such as with screen recorders, where it will only be allowed to record the window specified or by explicitly giving the application permission before launched (such as a window manager or external compositor).

    I’ll probably continue to push forward with Wayland, but I suppose I’m pleased that someone is taking a crack at trying to improve X11. The author also mentions potentially using this as a lightweight and safe replacement for xwayland.