Was there 6 months ago, I’ll just share what I did: OS: I went with Unraid because you can mix different sized HDDs without loosing space, just make sure the parity disc is same size or bigger as the biggest one with data. I backup everything with duplicacy to a stupid nas (wd mybook i got 2nd hand) and to an external hosting via ssh.
Most CPU is used for video transcoding so I went with a 12th gen i3 12100, it’s more than enough for my usage. Just don’t make the same error as I did… I really recommend a better cooler than the boxed one. It can get loud when unmanic starts to converting bigger videos to h265.
My normal PC is fully team red as it just works better on Linux for gaming but for nas, 12th gen Intel seems to be the way to go as far as my research shows.
I don’t use a gpu and the slot for it is used for a DELL perc h310 SAS controller in IT mode for more discs.
Most services are not exposed and I use wireguard to access my server remotely. Single docker services are exposed with nginx reverse proxy manager and dyndns, my domain is set to resolve to local IP addresses when at home or through vpn, this way I can always use the same hostnames with valid certificates. I use a simple bash script in a cron job to update my dns zone.
I have other hardware to play around and did work with proxmox and other solutions, but this NAS had to just work without lot of tinkering and I’m really happy with it.
Everyday I would wake up with severely sore arms, like they were clenched somehow.
Blood test said Vitamin D deficiency, but the supplements didn’t do anything noticeable. But I was on the border of anemia so they told me to try iron supplements too.
Gone overnight. I’m so used to problems being an exhausting road to recovery that this one took me by surprise.
Huh. My recurring biceps pains are the bane of my existence. And I was also refused for a blood donation due to insufficient hemoglobin. I need to try iron supplements.
Hate to be that guy but y’all need iron pans. Proper sears at temperatures that would disintegrate Teflon, better and self-healing anti-stick coating than anything else (if used properly), you can use a metal spatula, no more anaemia, what’s not to like?
Two main problems I have with cast iron - the care that they take is too much effort, and their constant risk of rusting if they’re not coated in oil at all times is just too much bullshit to deal with for a kitchen tool. The other issue is that I try as best as I can to do oil-free cooking, and cast iron is antithetical to that.
A baking sheet with parchment paper, in a toaster oven, is significantly more convenient.
Two main problems I have with cast iron - the care that they take is too much effort, and their constant risk of rusting if they’re not coated in oil at all times is just too much bullshit to deal with for a kitchen tool.
I don’t use cast iron either they’re heavy and I generally don’t need the heat capacity. Think De Buyer Mineral B, in that direction.
Care+feeding in the usual case consists of as little as wiping them down with some kitchen tissue, or holding them under water and rummaging around a bit with a bristle brush (don’t use a plastic one they can’t take the heat), then re-applying oil which is literally a second of work. In nasty cases, steel wool instead of brush.
Explaining all that took longer than actually doing it. Residual heat does most of the work: Evaporating left-over water. It might also already polymerise the new oil a bit, but generally that’s done when you heat the pan up rule of thumb if it’s not smoking off then you aren’t frying at temperature.
Also it’s not like the pan would break instantly if you leave it out without a coat of oil. Some fly rust, is all, nothing serious. Scrub it off with steel wool or leave it on it actually doesn’t matter iron oxide won’t kill you.
The other issue is that I try as best as I can to do oil-free cooking, and cast iron is antithetical to that.
Vilifying fat is a ploy of the sugar and tobacco industry. Literally, it’s all well-documented: The sugar industry to sell more sugar, the tobacco industry to blame the epidemic of heart disease on anything but smoking.
Also we’re talking about drops, you do not need more than a thin film on the thing. Thin as in “try to get it all off with kitchen tissue”. If you burn it off when heating though you need to add some more before adding ingredients, what the Chinese call “hot wok, cold oil”, it’s a simple and reliable way to get excellent anti-stick. You don’t need Chinese amounts of oil for that, maybe a tablespoon (actual one not those strange US measurements).
Sorry, but this is dangerous misinformation that you’re spreading. Refined carbohydrates are harmful and can contribute to the various forms of metabolic syndrome. However one thing being bad doesn’t automatically make something good, and there is still no single factor in heart disease that’s more causally linked than saturated fats. To demonize sugar and say fats don’t play the most significant role is about equivalent with being a climate change denier.
They’re somewhat more on the frontier of nutritional science, but no other interventions out there have had as promising of results as Esselstyn’s and Ornish’s lifestyle medicine practices - both of which call for reductions or even eliminations of cooking oil that is considered radical by most people’s standards. But their results speak for themselves.
and there is still no single factor in heart disease that’s more causally linked than saturated fats.
High blood pressure, smoking, diabetes/overweight/inactive, are the main risk factors. High cholesterol has been debunked not to mention that dietary cholesterol has no correlation with blood cholesterol.
Saturated fats are fine, our nutritional woes didn’t start when we started eating butter that was millennia ago. Various trans-fats are right-out evil and hydrogenated fats should be avoided the data still isn’t particularly clear on those.
Like, you’re attacking pretty much any nut fat when you’re attacking saturated fats. No, coconuts are not responsible for modern levels of heart disease Samoans didn’t have the absurdly high levels they currently have when they still were, in fact, eating much more coconuts and much less simple carbs. Similar with Inuit, but with saturated fats from meat instead.
but no other interventions out there have had as promising of results as Esselstyn’s and Ornish’s lifestyle medicine practice
You sound like a brochure. If you want to convince me of that kind of claim link an independent metastudy. You’re on /c/science_memes, remember.
No thanks. I don’t really need to sear anything I’m the flames of hell, care is a huge pain, you can’t ever fully clean it, it stains dish towels, and it weighs a ton and a half.
My iron pan might very well be lighter than your stainless, it’s actually quite flimsy. I guess technically they should be called steel pans because it is steel, as in iron alloyed with carbon but not so much as to make it cast iron, it just isn’t stainless.
That said yes stainless is also a proper thing they are very capable when it comes to searing in the flames of hell, but generally more for when you want things to stick and then deglaze. I’d go nuts making eggs in one.
This “you can’t even clean it” – it gets heat-sterilised every use. Patina isn’t dirt same as any other protective/functional coating isn’t.
Also stainless might have similar iron advantages as non-stainless pans. I repeat: You’re not my enemy. People can also keep their enamel pans (old or the new-fangled non-stick ones), very useful if you want to e.g. boil tomato sauce for a while. It’s Teflon I actually have an issue with.
Oh I’m not worried about microbes. I’m worried about a gross greasy film that I’m not allowed to remove. If it gets on your clothes it can be a real pain, and sometimes you need gasoline to clean it off your hands.
As for eggs… I go crazy trying to make eggs in any pan at all without lots of oil lol. I’ve never used a pan, no matter what it’s made out of, where eggs wouldn’t stick. At least, when it inevitably sticks, i can go ham scraping a stainless steel pan.
And yeah we’re together in wanting teflon pans dead.
You are absolutely allowed to remove it, you just have to replace it. The correct thickness is “try to wipe it all off with kitchen tissue”, it really shouldn’t be a grease hazard to clothes.
Also washing up liquid should do the trick.
Eggs pretty much work like meat when it comes to stickiness, just with an even tighter window when it comes to right temperature and it’s even more important to let the thing be for a while before attempting to move it.
Also, yes, scraping. I use a burger flipper spatula which practically has a knife edge at the front. Ideally though things should be moving when you shake the pan, that is, loosen on their own.
You’re motivating me to start looking into pans again. The only one I have is a warped The Rock ceramic non-stick pan (that absolutely does stick) and it has basically the disadvantages of Teflon (although I don’t think it’s actually Teflon) without the advantages.
I’ve wanted a quality, rivet-free, stainless steel pan for a long time. Maybe it’s time, instead of waiting for my crap pan to finally die.
Ceramics can take plenty of heat, the non-stick isn’t stellar but it’s there (and probably better or worse depending on manufacturer). And you can reduce tomato sauce in it without killing the patina because there is none. If the anti-stick properties degrade sodium percarbonate should fix that, stripping oil and polymerised oil and everything out of the microstructure. It’s basically good ole enamel but with rougher surface. Kind of like those fancy lotus effect sinks.
If your go-to is stainless then I don’t think there’s real advantages, if you want a second pan then I’d go with iron for actual anti-stick, and do those tomato sauces in stainless.
As for the “you can’t clean it” it’s BS in and of itself. I use a chainmail scrubber to remove the big stuff, then soap and one of those green scrubbers to get it good and clean. The trick is, no matter how you clean it, you need to dry it COMPLETELY (I use paper towel) then oil it immediately. Doesn’t take much oil either, maybe a drop about the size of a nickel for a 12" skillet. My wife has alpha-gal syndrome, so all cookware needs to be thoroughly cleaned with soap and water, no exceptions.
Once you get a good seasoning set in, it’s almost indestructible, unless you seriously mistreat it… and even then it’s fixed pretty easily with an SOS pad, oil, and an hour or two in a hot oven.
My cast iron is more non-stick than any so-called ‘non-stick’ pan I’ve had, and I have one of those The Rock pans. I think the only caveat is you have to get a decent one. Anything made in China is no good (nothing necessarily about the casting or finish of the pans themselves, they just have very low quality iron); I personally buy Lodge, but there are a few other good brands to look in to.
Quite a lot of work went into your program, I bet you learned some good code while writing it. I’ve used a simple Windows program called Easy Net Monitor. You can specify IP address or hostname connectivity tracking with email alerts.
This app would be useful if you have more than one device. If you run the monitoring application on the same device as the services you are monitoring and if the device goes down, you wouldn’t get a notification, right?
Correct, if that machine goes down you won’t have any notification. I was thinking along the lines of you are hosting services on one machine while the computer itself is acting as the host or hypervisor.
When I realised that full-blown corruptions (sometimes of of entire folders) are happening on not just the HDD that I store games on, but also the HDD that stores Windows. This computer’s old and my next one will have SDDs but I’ve decided I want to make the most out of this computer since it still runs games very well, and I’ll go to the computer store to buy a new one once it inevitably bricks itself.
SSDs are not infallible either. some of the common possibilities: they becoms read-only, or they become totally inaccessible from one moment to the other
Well I typically write my own dockerfiles so I have a good understanding of how a lot of software works, I’m sure others do too. It has increased the reproducibility of my stack, my understanding of dependencies and the reliability. Docker is not just docker compose up
Yeah the containers can be large and usually will lead to large downloads. I have tried bubble wrap and raw chroots but the tooling around docker is a lot better. The change to php8 was a pain, hence why I went docker. An alpine base with clearly defined deps gives me a container that is thin enough but I can move from a Gentoo box to arch for free. This, for my use case, is great.
I put everything in a docker container and it’s been, mostly, a net positive. You may laugh at me but it works very well for my use case.
Overall, net positive. I recommend everybody try it and use where appropriate.
This isn’t a religion and subscribing to dogma for want of suckless stacks won’t always be the best path to the end goal.
However, you’re right, docker may not always be the best call and it may promote bloated garbage.
Downvotes: Docker is contentious among some in the community.
Based on your use case, you may find your current workflow fairly incompatible with the Linux approach. However, id recommend you try nonetheless, always worth the learning experience even if it’s not your cup of tea.
Feel free to reach out if you need any support. always happy to help.
I don’t really have any ideas, but I want to warn you, you might be about to get into a fight you can’t win. The town is probably so picturesque as the result of tradition and liberal application of ordinances. Don’t let that discourage you, I’m just saying to keep that in mind when making plans.
Good to know, maybe I can… I dunno, start by going to a city hall meeting? I think I have some business casual wear I can throw on to be taken a little more seriously
Wall-E had people ordering liquid fast food on their iPads and having it immediately delivered by drone. So fast food on a space station, but not a conventional restaurant experience i guess.
kbin.life
Oldest