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Cake day: July 3rd, 2024

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  • Self-hosting is inherently not low effort. This isn’t memes or shitposts. This is people helping people that are trying to help themselves, a.k.a. people making an effort. Communities rely on the discretion of mods and rules specific to the community focus. If this community didn’t have some kind of bar to meet for low effort posts it would drive away participants and contributors more interested in higher effort and more interesting topics. It gets real old seeing people ask and answer the same basic questions about Plex, Jellyfin, *arrs, and docker all the time. Worrying about if this rule will be abused seems premature. Besides (as others have pointed out) there are other communities with similar interests, if you’re that concerned that your spammy no-context YouTube video got deleted, please go try your luck elsewhere.







  • You want mpd to server and play the music, connected with a web front end (there are a few to choose from) accessible on the private store wifi. You should probably serve this frontend only to a certain machine on the network (like the managers computer in the back) and lock everything else out. The last time I ripped CDs on Linux I used whipper, which I believe was the successor to morituri. This is all only legal if the CDs they have already included the licensing fees to play them publicly or are themselves freely licensed. There are sources of freely licensed music out there that you can play publicly without paying.



  • The article is saying that these sharks aren’t really sharking though. The sharks behavior has been changed by environmental factors (regular human feeding and humans raising the local sea temperature by dumping warm water from the desalination plant).

    1. Sharks are attracted by usually warm water from desalination plant.
    2. Tourist guide boats start chumming the waters to keep the sharks around for tourists.
    3. The attraction of so many mostly harmless sharks changes their feeding dynamic. Ever tried eating an ice cream cone near a small child? Ever tried pushing an ice cream cart through a crowd of small kids? Way different dynamic as supply and demand changes as the crowd grows.
    4. Formerly mostly harmless and “shy around humans” sharks start directly approaching humans as a source of food.
    5. Sharks investigate human, beg for food. How do sharks investigate? By biting, nibbles really, or bumping into people swimming.
    6. The first bite generates a predictably violent reaction from the humans, which triggers a feeding frenzy response. Humans aren’t equipped to defend or escape this.

    The point is that at every step of the way, these sharks are acting in a very strange way (for them) as a direct result of human action. We’ve seen this kind of thing before when people feed wild animals, strange and dangerous human seeking behaviors develop: alligators, bears, moose, etc. Dangerous animals? Yes, but the behaviors that result in human deaths are in no way natural.


  • First, 400 pounds is a pretty beefy fridge, most basic units are a lot lighter. 400 pounds is coincidentally the top end of the average weight search AI gave me too, the lower end being 200 pounds. I’ve moved a few fridges over the decades, they’d have been hard pressed to get a 400 pounder wedged in there like that.

    Second, a fridge is mostly empty space. The weight is certainly not distributed throughout. If they put the heavy end (usually where the compressor is) hanging out the back, they probably wouldn’t have made it very far anyway before the thing ejected itself. They are primarily difficult to move because they are bulky and lack safe handholds for lifting.

    Third, police modifications adding weight would necessarily require modifications improving the suspension. It would be pretty bad design if putting three 200+ adults in the rear of a police wagon were enough to make the vehicle unsafe.

    This is all a pretty dumb thing to argue about. After all, I agree that the cop in this case was an idiot. That’s mostly because storing a fridge on its side is a dumb move, but also because I do actually believe that storing it as we see in the photo would be bad for the car too. Fridges have lots of sharp edges, plenty of opportunity to destroy the interior, shatter a window, or cause an accident. I just don’t think weight or its distribution is the problem.







  • Because there isn’t much of a risk of food borne illness from bacteria inside the flesh of the fish. The big concern there, especially salmon, is the parasites. That’s why salmon is flash frozen on the boat as soon after it’s caught as possible, to kill those parasites. That flash freezing is also the only reason salmon is used in modern sushi. Properly handled, salmon is about as (if not less) dangerous than a steak with regards to bacteria. Pretty much any bacteria present will be on the surface, not inside the flesh, so those get killed w once you’ve cooked the outside. As with anything, the risk of bacteria isn’t zero, but it’s small enough that most people need not worry about cooked it until it is a dry chewy abomination.


  • Wolf314159@startrek.websitetoMicroblog Memes@lemmy.worldThe horror
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    2 months ago

    That sounds like a lot of work. And I’m not fan of steamed fish. Salmon is like the easiest fish to pan fry.

    • Heat a tablespoon (this can be a literal spoon from your table, no need for precision here) or two of olive oil to its smoke point on a pan. If it’s smoking a lot turn the heat down.
    • Lightly (using course) salt salmon.
    • Add to hot pan. Don’t worry if it sticks a little.
    • When the salmon has changed color to right around halfway from the pan to the top of the salmon, flip it over. At this point if the pan is hot enough, even a steel pan should have released the fish. After the flip, watch the color continue to change.
    • When it looks like a fish you want to eat (and the fish stops sticking) remove from the pan and plate. The edges should be a delicious crispy golden color. This is where all the best flavors get together. You don’t even need to worry about it being cooked through. I like it a little closer to raw on the inside.

    The whole process takes about 5 minutes plus the time it takes to preheat the pan. I have an induction range, so the pan preheats in the time it takes me to salt the salmon.