> Most lay opinions I can find online claim the fast growing birds to have inferior meat quality. I wonder if I could distinguish in a blind taste test.
It’s easy to distinguish.
The fast growing birds are much larger, breasts at least 2x the size of normal chickens.
The larger breasts you notice when cutting them when raw, they often have a tough texture and meat inside like strands. When cooked and chewing it’ll have a hard chewy texture, sometimes feeling raw/uncooked. This is called woody breast.
If you have a standard small chicken breast, the texture feels much more pleasant when eating, like chicken.
I always try to avoid large chicken breasts and get the smallest possible but it’s virtually impossible now unless you live near high end low volume butcher with their own independent supplier.
With full disk encryption enabled you need a keyboard and display attached at boot to unlock it. You then need to sign in to your account to start services. You can use an IP based KVM but that’s another thing to manage.
If you use Docker, it runs in a vm instead of native.
With a Linux based ARM box you can use full disk encryption, use drop bear to ssh in on boot to unlock disks, native docker, ability to run proxmox etc.
Mac minis/studio have potential to be great low powered home servers but Apple is not going down that route for consumers. I’d be curious if they are using their own silicon and own server oriented distro internally for some things.
"On a Mac with Apple silicon with macOS 26 or later, FileVault can be unlocked over SSH after a restart if Remote Login is turned on and a network connection is available."
Thanks for the reply. I'm looking to replace my aging mini pc with a mac mini, so I'm quite interested in any limitations here.
The full disk encryption I can live without. I'm assuming these limitations don't apply if it's disabled. [Ah, I just saw the other reply that this has now been fixed]
I was aware of the Docker in a VM issue. I haven't tested this out yet, but my expectation is this can be mitigated via https://github.com/apple/container ?
The root of trust for Private Cloud Compute is our compute node: custom-built server hardware that brings the power and security of Apple silicon to the data center, with the same hardware security technologies used in iPhone, including the Secure Enclave and Secure Boot.
Payment terminals used to have good UX, they all clearly showed you the price when paying. Tills had displays with the price facing the customer which were clearly visible.
Now traditional POS terminals have been replaced with tap and go devices by the latest fintech, non of them show the price to the customer by design. Instead you tap a small puck and you hope the price charged is the one asked only to find a transaction fee on top when later check your balance.
It's a deliberate design choice to withhold showing the price on these devices. It's cheap to add a small LCD panel to them, the technology previously existed and still exists however the choice have been made not to.
I was in awe of an old vending machine I saw in the Caribbean recently. I didn't want anything but I spent a few seconds just pushing buttons to check prices. The segmented display read out the price the very instant I touched the button for the item. There was no perceptible delay for a bloated software stack running on some cheap processor that waits for too many bits over a crappy cellular internet connection. Everything needed was right there, between the hard-coded logic and me.
> Instead you tap a small puck and you hope the price charged is the one asked only to find a transaction fee on top when later check your balance.
I'm sorry, but it's a mandatory knee-jerk response here: "Is this something I'm too European to undestand?"
Even the the smallest, crappiest devices are required to have a line LCD to show the final price. Goes to show that consumer protection minimums do really set the bar for eventual exploitation.
In Australia, a lot of places only have a "Square Reader" on the counter where you pay. i.e. cafes, coffee shops, convenience stores, market stalls.
Terminals do exist with full displays but they are less common, mainly if you go to a restaurant as they have options for tipping on the display.
Just looking at the Square website the "Square Reader" is $69 vs $329 for the "Square Terminal". This may be part of the reason cafes etc prefer them given tight overheads.
Yes, I'm referring to European directive mandating final price displays on terminals.
I think this would be the simplest reader one can legally use in Europe
https://www.sumup.com/en-au/air-nfc-card-reader (although European market sites do not even list this model anymore)
I think your retailer has misconfigured their setup. Everywhere I tap against a puck, it is also accompanied by a screen. The puck is always just a plugin module as opposed to being integrated on the terminal.
One of my most used appliances is a Tiger rice cooker with Porridge and timer function.
It's been used pretty much every day for 7+ years since I purchased it.
Every night I put 130g steel cut oats in, 400-420g of water, set it to cook for 45 mins and be ready for when I wake up in the morning. I'll then add 25g protein powder, sometimes a few berries or sprinkle with seeds/nuts. A nutritional power house.
I find steel cut oats more filling, a lot more substantial with ground oats more goopey. Steel cut oats are normally a hassle to cook but it's set and forget with the rice cooker. From what i've read I also believe the fact they sit soaking over night in water also is breaks down the starches which helps nutrient absorption.
Does wonders for digestion and satiety. Everything runs like clockwork with them. If I don't have them for a few days, things get irregular and a noticeable difference in satiety for the rest of the day where i end up snacking as feel hungry after meals.
I've been doing this for a very long time but I use rolled oats and plain water (I drain the water completely before eating).
I eat soaked oats every day and always have a fresh bowl or two soaking in the fridge. They are still fine to eat even if they've been soaking for more than 24h.
I like the fact that they are more concentrated in terms of calories/nutrients per 100g than cooked oats and also provide steadier energy. I often pair them with a protein drink (pea protein + rice protein), a drizzle of avocado/olive oil, and berries. Takes just a few minutes to prepare.
Regarding berries, those can be deep-frozen, and turn the oatmush into icy slush. Giving it an unexpected but nice texture. At the same time the aromas from the berries went into everything, but the milk didn't get thick like buttermilk. Like it can happen with too much citrus/orange/mandarine/clementine in milk. Of course one can vary and combine that with different yoghurts, kefir, kombucha, and so on.
Come thank me, once you've tried it. If cold stuff is your thing at all, which could be compensated with some nice green tea, or coffee, ofc.
Is there an added health or digestive benefit of fully soaking the oats, overnight or microwaved? Or is it just a matter of taste?
I just add some hot water and milk (indeed I'm not sure if what I have are plain or instant oats)
Plain oats is a pain in the ass to cook. It takes real long and requires constant vigilance. Instant oats just needs some boiling water and 30 seconds in the microwave.
I might be wrong, but I do think non-instant oats is more nutritious.
But to answer your question, it's a combo of laziness and taking care of future me. Nothing beats opening the fridge in the morning, groggy AF, and finding delish breakfast ready to go, and it's dirt easy to prepare with no pots to clean afterwards.
This works well for rolled oats but not for steel cut. Both types are much nicer cooked in a pot with stirring to bring out the creaminess (like risotto).
The overnight oats (rolled or steel cut) will cook much faster after they've soaked up liquid. If you're adding ingredients such as egg (two per 1/3 cup s.c. oats) this takes care of the raw elements as well.
I came up with a microwave steel cut oat method that worked well. Going from memory, I put the oats and hot water in a bowl in the microwave and set it for 45 seconds 100%, then 9 minutes at power level 2. One of those microwaves with "Cook 1" and "Cook 2" on it. The hot water I put in initially was basically boiling hot, you might need to do more time on cook 1 if you put in less hot water (at work we had one of those instant boiling water things).
Steel cut whole groats have really good nutrition. That tough brown skin is full of good stuff. I do mine in the pressure cooker for 20 mins with 1:1:3 oats:milk:water.
I also use a pressure cooker (instant pot) but it doesn't take nearly that long. 3 minutes on high, rest for 10 minutes, vent. I also use 1:3 oats:water and add a splash of half and half when I serve it. I'll usually do a batch of 1 cup oats, 3 cups water, two cut up apples, and a lot of cinnamon. That's four servings and I reheat the leftovers in a microwave with some additional water. I also like to add walnuts when I serve.
For steel-cut whole groats, the tough whole seeds cut in half width-ways? Mine would be crunchy and whole after just 3 mins. Even after 15 mins pressure they were a bit firm. Rolled I cook in 5 mins.
I'm using an instant pot. Maybe it develops more pressure? But 3 minutes high, rest for 10 minutes, vent, is just a bit on the al dente side. Cooked through, but slightly chewy.
Sometimes I sauté the dry oats in a pat of butter for a few minutes before adding the water and cooking. It gives them a nice nutty flavor.
“Kids” are no longer old enough to use social media as they are “kids”. At the same time Australia states are updating laws believing “kids” are old enough to be treated as and tried as adults in a court of law.
Its not uncommon for laws that allow for teenagers (14 or above) to be tried as adults for more serious crimes.
Should we prevent kids from doing things we think will harm them? Yes, should we give harsher penalties for kids who commit more serious crimes? Potentially.
Regardless of how many people it disrupted or not, it’s not a non story.
It’s highlighted a weakness. It’s easy to disrupt national infrastructure by generating realistic hoax photos/videos with very little effort from anywhere in the world.
It's not a new story, nor has it highlighted a new weakness - people have had the ability to claim tracks are covered in stone or by a dead cow for a good many years now.
Tracks have cameras to rapidly discount big claims, in this specific case there was an actual earthquake which should (and likely did, the story doesn't drill down very deep) have triggered a manual track inspection for blockages and ballast shifts in of itself.
If I do a prank call, it's easy to see the intent to disrupt.
If I post AI generated images to twitter, and those get amplified by my followers (that might or might not be real people) enough to surface on some rail engineers feed, well, that's just me showcasing my art, no harm intended, right?
If I if enough hypothetical if's that's just a giant empty if, right?
It'd be useful if commenters view this from the pragmatic real world track maintainance PoV.
Verifiable calls from the public about blocked lines made to official numbers with traceback etc. carry more weight than social media buzz.
In urban rail the bulk of AI generated images can be discounted via camera feeds and sensors (eg: there's no indication of a line break so that image is BS).
There are already procedures to sift prank calls from things that need checking, to catch serial offenders and numbnuts that push bricks from overpasses.
In the specific instance of you hypothetically "just me showcasing my art, no harm intended" .. in a UK jurisdiction that would fall to the estimation of the opinion held by a man on the Clapham omnibus as channeled by a world weary judge with an arse sore from decades of having such stories paraded before them by indolent smirking cocksures.
> When your cheap dedicated server goes down and your admin is on holiday and you have hundreds of angry customers calling you, you'll get it.
Or when you need to post on Hackernews to get support from your cloud provider as locked out of your account, being ignored and the only way to get access is try to create as much noise as possible it gets spotted.
Or your cloud provider wipes your account and you are a $135B pension fund [1]
Or your cloud portfolio is so big you need a "platform" team of multiple devops/developer staff to build wrappers around/package up your cloud provider for you and your platform team is now the bottleneck.
Cloud is useful but it's not as pain free as everyone says when comparing with managing your own, it still costs money and work. Having worked on several cloud transformations they've all cost more and taken more effort than expected. A large proportion have also been canned/postponed/re-evaluated due to cost/size/time/complexity.
Unless you are a big spender with dedicated technical account manager, your support is likely to be as bad as a no name budget VPS provider.
Both cloud and traditional hosting have their merits and place.
Or when you need to post on Hackernews to get support from your cloud provider as locked out of your account, being ignored and the only way to get access is try to create as much noise as possible it gets spotted.
> My experience is that quality in McD is rapidly declining. We may agree was never a Michelin star restaurant
That's the thing with McDonalds.
You could go in to any store no matter where you was and know you got a consistent level of hygiene, cleanliness, good fast efficient service and while not gourmet food you knew the food you was going to get was a consistent standard. It was the reliable, dependable safe option in a list of unknown options. McDonalds was McDonalds know matter where you was.
Now it's no longer clean as they got rid of all the staff replacing them with screens. Stores are generally filthy with mess everywhere.
There is no consistent service as they got rid of all the staff and replaced them with screens that sometime work, sometimes don't, often out of paper for receipts/order numbers.
It's no longer fast as you need to mess about with broken screens, and repeatedly declining up sell options each step of the way vs giving a order at the counter and being done.
The quality now varies from store to store
It's no longer cheap. For the price of a McDonalds, in Australia I can go in to a Pub/Hotel and get a better meal if i get a special.
The last time I was in a McD (this year), it smelled faintly of feces, and yep it was a mess. It really did put me off going to any other McDonald's. I know that's one experience but prior ones had been trending in that direction.
The problem is they’re in an uncanny valley. They’re too expensive for low income customers and their food is too shitty to compete with other things you can get for the same price. Starbucks will give you food that’s similarly priced and much tastier and healthier. McD is disgusting.
I've gave up reporting scams on FB, they don't care. It always an automated response "we've reviewed the content and it doesn't break our community guidelines" or similar.
These are for obvious scams, account in different country to items they are trying to purchase/sell, haven't been used in a long time and suddenly active. When selling vehicles the account tries to make you go to malicious websites to pay for vehicle checks falsely insisting the seller is legally required to do so.
When 10% of their revenue is from scams, without government policy there's no incentive for FB to fix. Scams feels like a feature they silently tolerate while doing the bare minimum by providing a button and automated responses to look like they are trying to prevent it.
It’s easy to distinguish.
The fast growing birds are much larger, breasts at least 2x the size of normal chickens.
The larger breasts you notice when cutting them when raw, they often have a tough texture and meat inside like strands. When cooked and chewing it’ll have a hard chewy texture, sometimes feeling raw/uncooked. This is called woody breast.
If you have a standard small chicken breast, the texture feels much more pleasant when eating, like chicken.
I always try to avoid large chicken breasts and get the smallest possible but it’s virtually impossible now unless you live near high end low volume butcher with their own independent supplier.
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