Coolcoder360
@Coolcoder360@lemmy.world
- Comment on ‘They’ve pickled each others’ brains’ 1 day ago:
We believe the ultimate moral defense of markets is that they divert people who otherwise would raise armies and start religions into peacefully productive pursuits.
Um. Hmm. Pretty sure that didn’t work and those in politics are raising armies and not doing peaceful pursuits…
Also a lot of the stuff about willing buyer and seller assumes that the buyer has options, I don’t think from the perspective of real people that everyone has that many options, so they end up with loans or other things which are not good, just to be able to afford vehicles to get to work or a place to live.
So a lot if this seems written by a rich person who has always been able to buy everything they needed and more, not someone who is having to go take loans or go into debt just to be able to get to work.
- Comment on Selfhosted coding assistant? 2 days ago:
I’ve not found them useful yet for more than basic things. I tried Ollama, it let’s you run locally, has simple setup, stays out of the way.
- Comment on YSK this is Edward Bullmore, one of the world leading expert on the human brain. He believes a lot of depression is linked to inflammation 4 days ago:
Only “up to one third can be fixed by avoiding inflammation”
So, he’s going to give almost the same advice as everyone else and not even help the other ~66%, and that’s “up to” so it could actually only fix less than that, he didn’t give a lower bound, could be less than 1%.
- Comment on Bye Bye Big Tech: How I Migrated to an almost All-EU Stack (and saved 500€ per year) 2 weeks ago:
Blogging, Newsletter & Co.: Well, as you can see, I’m writing on Substack. There are no alternatives except to host it entirely yourself, but that doesn’t make sense to me right now.
Let me introduce you to bear blog: bearblog.dev
I don’t yet use it, but I read a few of the blogs. Very RSS feed reader friendly and it’s simple without excess crap.
- Comment on Holiday Upgrade Disasters 3 weeks ago:
Thanks for the info! Tbh I never looked into extensions, honestly like 90% of the point was to get the hundreds of photos off my phone and into somewhere else.
But I’ll have to look into that.
Honestly syncthing was very attractive at first, and then I went for next cloud because it looked to me more complete and more full. I’m trying to find something my wife could possibly also use, so next cloud having online editing with collabora was nice to try to have it feel like Google docs, but since I’m migrating away from that then maybe sync thing is worth a try too.
- Comment on Holiday Upgrade Disasters 3 weeks ago:
I’ve had next cloud break on me before and it runs slow, so I switched to Seafile instead for files, but actually Seafile scares me even more than next cloud because at least next cloud saves files on disk as files you can copy out to somewhere else if you need to access them (I’m not above emergency scp of important files to get the files I need).
Seafile uses some binary format that means I can only get files in and out through the Web interface. If Seafile breaks, I’m SOL to recover data to somewhere else and need to be able to get a working backup or fix it. I can’t just scp files to a local machine to work on them.
- Comment on Holiday Upgrade Disasters 3 weeks ago:
Nothing broken yet, but there’s still time! So far I set up immich instead of seafile for photos (keeping seafile instead of next cloud for files, but immich is way better for photos) And set up link warden and floccus for book mark backup and sync.
I have had some interesting DNS issues though where the immich app would not reliably resolve my immich local domain from the pihole, so of course there’s a DNS issue… Working around that by using the IP for now, it seems to be an issue only with the app.
- Comment on True to form 3 weeks ago:
Glad that Chef Jean-Pierre got to retire now.
If you thought that the Onyo was fun, you should watch some of his other videos. He’ll show you how to make sauces so good, you could just rub it all over your body!
- Comment on surely your hobby can't be that expensive 4 weeks ago:
“needles/yarn after cheap”
That’s a lie. My wife is into knitting and crochet, I’ve seen $300 purchases for yarn only, for just one dress. Not to mention $50-100 needles or swifts or yarn caking tools
- Comment on Getting the right setup for Vaultwarden compose.yaml 4 weeks ago:
I think when I set up vault warden with the docker compose it had scripts to generate it’s own self-signed certificate. So it was already set up to use https.
I have a CA I created with easyrsa so I went and found the csr from vault warden and signed it with my own CA, so I didn’t have to juggle two certs.
But otherwise yeah, running it on my local LAN, no let’s encrypt.
- Comment on [deleted] 5 weeks ago:
The problem is the AI tool you’re using is making your comments longer than necessary while still saying little to nothing.
Shorter content is faster to both write and read. Using AI to fluff up your comments just makes it seem like you’re out of touch with how using it makes you sound, and trying to feel like you didn’t waste all your money paying for an AI model.
It’s also not concise at all, extra words with no purpose make it less clear and don’t make it any more helpful.
Just say what you prompted it with.
- Comment on Brewed up some tree beer 5 weeks ago:
I don’t mean to insert myself in some “armchair researcher” discussion, but Leyland Cypress is from the family Cupressaceae, not Pinaceae like the Ponderosa pine.
So how does the Ponderosa pine being edible prove anything about the leyland cypress? They are in the same class of pinopsida, but diverge and have different orders, families, genuses, and species below that.
You’d be better off comparing the leyland cypress to other cypresses than to ponderosa pines for edibility I think.
- Comment on Racism restaurant 1 month ago:
Well you can compare photos and recipe ingredients here: cheesemaking.com/collections/recipes
Being in Europe may just mean your cows are fed differently or a different breed. Here in the US there are also laws about using raw milk vs pasteurized, so typically most milk and milk used for cheese making must be pasteurized, so I think that may cause it to be lighter colored cheese compared to raw milk cheese.
- Comment on Racism restaurant 1 month ago:
Cow Milk is white. Orange cheese is colored with annato. (Yes, yellow cheddar is colored with annato or other coloring. Same with yellow American cheese)
Natural unaged cheese color is the same as milk, white or a light off white.
- Comment on Yacht Trouble? 7 Common Problems & Fixes 2 months ago:
Doesn’t even mention the importance of boat drinks in boat maintenance.
- Comment on Yeasty 5 months ago:
It was the yeast they could do.
- Comment on Thank you, Thor! 6 months ago:
Agree, the few videos of his that I appreciated were so rare and in every one he reminds me of that guy who is a pain to actually work with and any way other than their way is completely incorrect to them.
- Comment on hmmmmm 6 months ago:
I saw those ads at an airport too. Can’t imagine what they expect people to do when they see the ad… Who’s even the target audience for ads like this in the airport?
- Comment on Hot enough for ya? 6 months ago:
The issue is primarily with any bacteria in the food being able to multiply between 40F and 140F. So just not having eggs or milk doesn’t mean that it’s sterile enough to not need to follow the food safety requirements.
Once you open the can or container of cookie dough it’s certainly not sterile anymore and no longer able to be keep at room temperature without possibility of bacteria growing, so even if it was stored in a sterile environment once it’s on the sheet it isn’t shelf stable anymore.
- Comment on I made a killer wort :( 8 months ago:
+1 for gravity reading.
Also 4 days is nothing, give it a week or two at least.
- Comment on Hi I just started testing home fermenting to expand the hom cookbook. I have a few questions. 8 months ago:
Not sure what you mean by unknown biology. I’m assuming the goal is to produce alcohol so measuring density will tell when the sugars have stopped being converted to alcohol because the specific gravity will stop lowering. Assuming proper sanitation has been performed of course to prevent other things growing…
Or do you mean if he’s fermenting not with yeast but like lactofermentation?
- Comment on Hi I just started testing home fermenting to expand the hom cookbook. I have a few questions. 9 months ago:
You would also require a hydrometer in order to tell if the fermentation has completed. This is the only way to ensure that fermentation has finished and prevent making further bottle bombs such as the one in the picture.
Bubbles are not a valid method to determine fermentation and you will need to use the hydrometer to get a specific gravity reading at the beginning before fermentation begins, as well as throughout the fermentation process. If there is more sugar it is always possible for fermentation to begin again even if it had stopped. So you will need to also have stabilizers to prevent fermentation starting again should you decide to bottle.
- Comment on YSK: Gas stoves cause cancer 10 months ago:
When the power goes out in sub zero temperatures, and your heating does too, it helps to be able to make hot water on the stove to warm up.
Otherwise, yeah induction is better.
- Comment on Behold, world class engineering from Tesla 1 year ago:
- Comment on Proxmox VE Helper-Scripts Project Update · tteck Proxmox · Discussion #4009 1 year ago:
The proxmox interface let’s you make the containers, but you have to install the software you want to host in that container after creation.
These scripts let you run a script that makes the container and also installs what you want to host within the container and does the setup.
I used their script to set up a home assistant vm, you run the script and it downloads the HaOS install media and does the install in the VM for you, preconfigured, and starts it so all I had to do was go access the web interface.