It seems obvious you purchase equipment for restaurants. /s
Quite a hot take there. You ignored carbon steel in the conversation.
A large number of restaurants use rolled carbon steel or cast iron for searing and shallow frying.
It seems obvious you purchase equipment for restaurants. /s
Quite a hot take there. You ignored carbon steel in the conversation.
A large number of restaurants use rolled carbon steel or cast iron for searing and shallow frying.
I’ve heard from several sources that the iron is supposed to be good for the diet. I love my carbon steel and cast iron kitchenware. All of the studies I’ve seen show it as a superior option to PFAS cookware and will still outlast the latest ceramic options. I have a very non-stick carbon steel pan and griddle from avocado oil seasoning.
You didn’t mention that you’re oiling it after drying it. It’s recommended that you lightly oil the surface upon storage.
One Source: https://www.youtube.com/watch?v=Px6jqcYFdFs
Mostly agree. I want to add, there are ways to make your stainless steel produce a non-stick effect.
Very similar to the method used to produce a non-stick surface on carbon steel, cast iron, and other heated cooking surfaces. Essentially you apply a light coat of oil and created a polymerized surface on the pan.
One source: https://www.youtube.com/watch?v=qXEt-fhyCis
Edit: Another Source (Leidenfrost effect): https://www.youtube.com/watch?v=FUwaOnCd1h0
You can replace the OS on most Android devices.
Specifically- devices made by Google have been unlocked allowing replacement of the software.
You still have to put together a working kernel and drivers, environment, etc.
Not much stopping folks from doing that though.
GrapheneOS, Ubuntu, and others have made headway for some devices.
Each device potentially uses different hardware implementation and features.
Or, maybe writing firmware and code that doesn’t make money is the opposite of profit.
Where is the incentive to write code that reduces security and costs money they won’t recover ?
This is a crowdstrike issue specifically related to the falcon sensor. Happens to affect only windows hosts.
For the technically inclined - crowdstrike notice: https://www.crowdstrike.com/blog/statement-on-windows-sensor-update/
A lot of old consoles are actually based on standard CPUs for the most part. Look at the history of the 6502 for example. Emulating the hardware can be done if time is taken to reverse engineer all the layers into an emulator.
Part of the issue, to me, can be if all the work is done and then copyright disputes arise- all work has to be removed from the public.
Redhat and Debian are separate projects, tmk.
This was a fast response, and doesn’t cover the whole scope of handling networking in docker. As mentioned elsewhere there is a different network philosophy for Standalone Containers & Overlay networking.
You declare the ip in your setup, or in the yaml file. An example for the docker-compose file is in the link below. I’d expect you’ll want to declare the network and such as well, if you’re not familiar.
https://gist.github.com/natcl/3d881d00a56c8a961e6dab8ba51a5a37
Not sure if you are saying the non-stick surface of a seasoned (carbon steel or) cast iron pan is inferior to PFAS options, that’s how I’m responding below.
Speaking from experience, I’ve screwed up seasoning pans before I got it what I’d call right.
A poorly seasoned polymerized surface on any metal (cast iron, carbon steel, stainless steel, or titanium) will always fair poorly, though more healthy than teflon style pans.
A properly seasoned polymerized surface on any smooth metal is easily on par or superior (regarding stickiness) with non-stick PFAS or metalized ceramic.
It absolutely requires minimal oiling when properly seasoned. I absolutely use less oil in my carbon steel pans than I would with ‘non-stick’ pans.
Another issue I see frequently is putting food into a pan that is too cold.
Stainless steel can be non-stick using either the Leidenfrost effect or seasoning/oil polymerization. I do like being able to put my dishes through the auto-wash. My carbon steel and cast iron surfaces being the exception.
I’m telling you what my experience is. I have pans that have a self healing non-stick surface. I don’t put soap on my cast iron or carbon steel unless planning to re-season. I boil water and may agitate it with salt if something sugary stays stuck to the surface. The flame/heat sterilizes, and the water+salt granules removes particulate.
I can fry an egg with less than a light spray of oil and produce a picture perfect egg consistently.
I’m in process of removing all of our PFAS or newer titanium ceramic gear due to it failing from scraping or flaking.
I am not eating out of your kitchen, not trying to tell you how to manage the tools. Offering suggestions, I feel could make life easier for you.
If it works for you, and you’re happy - carry on.