Dang bro, how much did you pay for it? I'd try to get my money back if I were you.
BetterDev
joined 1 year ago
And what I'm saying is it doesn't take more time to opt out in my experience. Its just as quick to get manually verified as to be biometrically scanned.
¯\(ツ)/¯ maybe, but as long as I have the option and it's not tedious to do so (which is the case), I'm gonna opt out and encourage others to do so. Fair enough if your perspective is you want to accept whatever new security theater data collection is implemented in exchange for some perceived convenience. Making your case here with me in this conversation has taken more effort on your part than opting out of facial recognition at the security checkpoint in an airport would have, and I find that fact amusingly ironic.
I've been in and out of DFW, BOS, and JFK since these facial recognition scanners went in and I can tell you with a great deal of confidence that there's no additional wait time, or queue, or anything else if you opt out. There's a TSA agent right next to the scanner who collects your ID whether you get scanned or not. That's the same person who otherwise just checks it if you opt out. What are you even on about? Maybe its different at some airports, but I've been opting out every time I fly and it's no big deal.
Actually no, they look at your face and your ID, make sure the information matches, and move you along. No secondary inspection, no difference except you didn't get scanned with facial recognition. It's the same process as before facial recognition was implemented.
Why even write that comment?
Yeah pretty much. It obviously depends on your company's continuity priorities but you're going to have a pretty hard time doing a better job of backing up databases and keeping them safe per dollar than Amazon does.
Oh not a troll, just a moron. How sad.
Are you a troll? Why would he lie about this? I've been on both sides of this, I self-hosted my email for over a decade, then just this year made the switch to proton. This guy isn't lying, if you set up your DNS, DMARC, SPF, etc, properly, you don't get the issues you're describing unless the receiver has misconfigured or over-protected their inboxes. And surely you're not thick enough to think the same line of code on Proton's side is responsible for sending an upgrade link in the web-app, and in an email. That means it's a separate issue, a different bug, if you could even call it that.
Its seems like you're just angry and feel like yelling at anyone else that doesn't coddle you and your particular perspective. They're trying to share their knowledge with you and you're getting angry at them for that. Aim your anger at those who actually deserve it.
Oh I thought that was an April fools joke! I'm pretty sure I saw something about it on April 1st on the homepage. Had no idea it was a real thing.
What the heck is archinstall?
Get a wok. You can craft restaurant quality dishes in minutes. This little number was made from mostly leftovers, fed 3 people, and was downright delicious.
I know, I know, I'm late to the sourdough game, but I've been thoroughly enjoying easy bread with commercial yeast, so I wanted to give sourdough a shot.
Followed the recipe from Joshua Wiessman's "Unapologetic Cookbook" (side note: great cookbook), twice, but I couldn't get the dough to turn out right. It always seemed overly hydrated and liquid.
I've been reading through this community, watching videos, and cooking easy bread long enough though that I finally threw up my hands and decided to have a go at it myself.
I started with about 10g of starter, added about 450g of bread flour, 1/4 cup of sugar (to increase rise), and a spoonful of salt. Then let that mix in the stand mixer till pretty homogeneous. Next I added 1.5 cups of 100°F water, and mixed in.
At this point it was still very liquidy, so I mixed in quite a bit more bread flour until it "looked right" with an appropriate amount of shaggyness.
I then let that rest for a while, and came back with the dough hook about every 30 minutes. At one point it still looked a bit too wet, so I added even more bread flour. I just worked this in with the hook.
After all my working I was worried about overdoing it, so I switched to stretch and folds, of which I did about 3 over the next several hours.
Finally I left it alone for about an hour, and when I returned, it was nice and risen.
I turned it out into my working space, added flour, cut and shaped, and placed into the floured bannetons. I let them rest in the bannetons for about an hour before I refrigerated them overnight.
I let them rest while the oven was heating this morning, and followed my normal baking routine, but I adjusted the temp up by about 50°, based on the Weissman recipe, which I feel was a mistake, so next time I'll just stick to 450°F.
The result was good. Though I can still taste sugar, so I'm going to cut it way down in the next batch. I'm also thinking I may not split into two loafs, and to bake at a lower temp next time.
All in all, I'd say this is my first successful attempt, and I'm excited for the next iteration. Any tips or sage wisdom from fellow bread people would be greatly appreciated!
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You understand Sway is a passion project, distributed with source for free, and Windows is a comercial product licensed to you by a multinational corperation, right?