If a support person can’t switch keyboard layout, I have absolutely no confidence they can fix whatever’s wrong with my machine.

Plus I use a tiling window manager with custom shortcuts, my keyboard is a split with blank keys and I use a trackball. I think it’s fair to say changing the keyboard layout would be a tiny step to overcome for anyone trying to use my machine hahahshs

If you have to look at the keyboard you’re doing it wrong. My main board had blank keys, my laptop has the qwerty keys, I just don’t look at them

My first recommendation is maybe consider a different layout. If you have been typing for long you will have muscle memory that will be hard to erase, I could mostly blind type (though not touch type) on qwerty, I decided to learn Colemak for touch typing and have never looked back. I still retain the muscle memory and can type somewhat fast on qwerty but after years of correct typing I notice just how bad what I was doing was.

IIRC I used https://thetypingcat.com/typing-courses/basic and trained on that and similar websites for a long time. You have to know that you will be very slow during a while and have to be prepared for that, but it does pay out in the end. While I didn’t increased my typing speed significantly (70 to 85) it is a lot less strenuous on my hands.

As a Colemak user I highly encourage people to learn a different layout. The thing that convinced me to Colemak was this: https://www.patrick-wied.at/projects/heatmap-keyboard/

Paste some long text you have written and it will show you a heat map on different layouts to see how the typing of that text on that layout would have been. I loaded a large code I was working on and Colemak was mostly home row.

Sure, that’s a generalized explanation but you can use a stainless steel pan in several other ways, for example boiling pasta. But if you want it to be non-stick like OP asked that’s the way. And sure, you don’t need to rely on the Leidenfrost effect, you can use a surface thermometer or after you’ve used the same pan enough just your feeling of it, but for a generalized way to tell people how to measure the temperature it’s a great marker.

BTW, I make my eggs over easy using that exact same set of steps, so it absolutely can be done. In fact if you don’t do that the egg will stick to the pan and you won’t be able to flip it, and if you can’t flip it it’s not over. Also if the pan is not hot enough the yolk will cook, the pan needs to be hot enough to sear it and cook it on the outside without giving time to cook the inside thoroughly.

The more I think about this, the worse that example looks. The steps I outlined are exactly what’s needed to make an over easy egg on a stainless steel pan.

Sure it matters, if you don’t normalize for sample size your data is meaningless. Here’s a similar example:

I have a farm that produces both red and green apples, last harvest I had to throw away 100 red apples because they went bad, but only 10 green apples for the same reason.

You would think that red apples spoil 10x easier than green ones, but you’re missing the crucial information that my farm produced 10.000 red apples and 1.000 green ones, so in both cases it represented 1% of the whole amount.

This could be the same thing, if there are more Pitbulls than other races it would be expected that they bite more in absolute numbers.

Human is a species, dog is also a species. The exact same argument could be made that it’s still dogs v dogs. The only difference is that slave breeding didn’t happened often or long enough, humans are not special we’re animals and subject to the same biology that dogs, our lifespan are longer so it takes longer to breed us into anything as drastically different as a Chihuahua and a Rottweiler but it could be done just as easily and using the exact same techniques. And biologically speaking the differences between dog breeds is very minimal, they’re still the same species, and still can inter breed, it’s just a matter of different phenotypes which would erode in a couple of inter-breed generations.

You need to stop thinking that humans are special in any way or that races/breeds exist as anything more than “these look similar”. Sure, there is a genetic explanation of why they look similar, but claiming dogs that were bred for X are lesser, or more aggressive or anything is a slippery slope argument when humans have also been bred in recent history, and if you had read any statistics about this you would know that in both cases once you normalize for standard of living these differences disappear. In short the data proves that a Pitbull is not statistically significantly more aggressive than a Labrador that were raised in the same condition, but take a Labrador from puppy and spank him daily show him no love and make him fight for food and then act surprised Pikachu face when he attacks someone, it’s just that there exists a correlation between pieces of shit who like to do that and people who like Pitbulls.

In any case, this has gone terribly out of the point I was making originally, which you never replied to, and I’m tired of every answer you pulling a new Red Herring to avoid acknowledging that “X is a minority yet it’s responsible for the majority of fatalities, therefore X is violent” is a bad argument.

What can I say, I love my pans and have geeked out over that for a while.

What’s the Lemmy equivalent for /r/angryupvote ? Hahahaha

Ok, Teflon is the only one of those that can wear off over time, and it wears off into your food so consider that.

Stainless steel and cast iron are essentially indestructible and will give you the same performance on day one and 20 years later, if yours are acting different in such a short time frame they’re either not stainless steel/cast iron or you’re not taking proper care of them.

Stainless steel is almost impossible to ruin, unless you’re cleaning them with industrial level sanding equipment I’m going to assume that’s not the issue. However stainless steel is tricky to use, you need to preheat over MEDIUM-LOW heat until the pan is UNIFORMLY heated enough that it can levitate a large bead of water all over the surface. Then you need to coat it with some form of fat like cooking oil, and you need to WAIT for the oil to heat properly (just a few seconds, but it’s not immediate). The words I capitalized are where I think most people make mistakes, they heat with high heat and so they have some parts that are very hot and others that aren’t, then they put oil and immediately add the thing they’re trying to cook, if the pan is not evenly hot enough cold spots can cause food to stick.

Cast iron is a different beast, they rely on a thin layer of polimerized oil to become non-stick. While this is resistant enough to survive most things it does wear down over time if you’re not taking proper care of it. If your cast iron pan is not as non-stick as it used to be it needs to be seasoned, so do the following:

• Clean it thoroughly with water and dish soap
• Dry it well (I tend to put it over the fire again until it’s dry, then you will let it cool down)
• Put a tiny amount of oil on it
• Grab a paper towel and spread it over the whole surface of the pan, it should look glossy
• Grab a new dry paper towel and dry the excess of oil, it will still look glossy but should not have any pools of drops of oil anywhere.
• Turn your oven to something like 200C/250C (it depends on the oil you used, look for seasoning temperature).
• Once the oven is hot you will put your pan upside down there and let it sit for at least one hour, but feel free to let it stay longer.

That should recreate the layer on the pan and make it good as new. You might need to do that periodically, maybe once a year or so depending on how you treat your pans. However after having the initial seasoning you can keep building it over time to avoid having to go through the whole process again. This is done by essentially taking good care of your pan, which means:

• Wash it after use (don’t let it sink with water for hours). Contrary to popular belief you can use regular soap here.ñ, the advice is from an era where soap had much heavier chemicals.
• Dry it after wash (you can do so with a towel, I like to put it in the fire again to ensure its thoroughly dried)
• Apply a small layer of oil like you did for seasoning before putting it away.

If you do that every use it will be good as new indefinitely. If at some point you feel it’s sticking or not acting as before you can resason it. Sometimes you might do wrong things like cutting stuff directly on the pan repitedly, or cook tomatoes or acidic food in it (the acid undoes some of the seasoning and leaves a metallic after-taste) which will require you to resason it, but as a general rule just cooking with it should keep increasing the petiquia (name of the coating created by the seasoning process).

Hope this helps, glad to answer anything else. I’m by no means an expert but I do like the few pans I have and like to cook so I’ve geeked over this for a while.

Red herring: That is an entirely different argument from the one I’m replying to and has absolutely no bearing on the point I’m trying to make.

That being said you should really pick up a history book sometime, slaves were also sometimes bred in much the same way dogs are now.

Plus dog breeds are also mostly social constructs, to the point that the majority of Pitbull attacks are not actually done by Pitbulls but were misidentified.

I’m not drawing the line, you are when you claim races exist as anything more than social constructs over shared characteristics.

In any case, all of what you’re saying are red herrings ignoring the point I’m making that the logic is flawed. Which you clearly agree with:

People have investigated this with black crime statistics, and turns out that it was systemic racism. So thus it was debunked.

If the argument was solid it wouldn’t need investigation, the fact that investigation disproves that argument lets you know it’s not solid logic.

Since similar studies have not been conducted for dogs and we can’t exclude other factors (for example that assholes who want a dog to mistreat prefer aggressive breeds), the argument is just as pointless as it is for people.

Answered in the other copy of this reply.

None of that matters to the point that “X is a minority yet produces the majority of Y” in a vacuum is an example of a “correlation does not imply causation” fallacy. More specifically it’s an example of Simpson’s paradox, where you look at the data as a whole and derive a statistically significant result that X is more prone to Y, but if you were to normalize for some factors (in both these cases standard of living) you would see that there’s absolutely no correlation between the 2.

I never compared dog to people, I’m comparing the argument to show how it doesn’t make any sense. All of the new arguments you pulled there are an entire different can of worms, but in short while you’re correct that artificial selection of dog breeds has altered then genetically to a greater extent than what natural selection did for humans, it’s still the same species in both cases and your argument sounds straight out of a Nazi science book in Eugenics.

Let me be very clear here since you seem to not be able to understand, I’m saying people who claim black people are more aggressive are stupid idiots who can’t understand basic statistics when it’s starting them in the face. I’m saying there are a lot of factors at play here and reducing things to a simple “the majority of attacks are caused by X subgroup” ignores all of them and is a BAD ARGUMENT.

I think that the problem here is that you can’t seem to accept that the argument is bad, therefore when presented with the exact same argument applied to people you don’t stop to think that if the logic doesn’t apply here it also doesn’t apply there. It’s like someone said “I never met a green bird, therefore no bird is green” and I replied “that’s the same as saying I never met an asian therefore they don’t exist” and you went into a rampant about the struggles of Asians in our society.

You need to work on your reading comprehension, I compared arguments, not people. The two are an example of “a minority of a group causes the majority of the fatalities, therefore that group is dangerous”, showing an example of that same argument people can instinctively understand it’s wrong.

No, I showed how the argument of a minority of population causes the majority of fatalities is flawed by showing an example of the same argument no sane person would defend. The argument is ridiculous for pitbulls but people don’t see it, use the same argument for people and they see why it’s ridiculous.

Even if pit bulls are a minority of the population and the majority of attacks that doesn’t mean they’re aggressive, it shows there’s a correlation, but not a causation link. Read my other reply, but in short, this is the same argument racists assholes use to say black people are aggressive, because they’re a minority of the population but are the majority of homicide offenders.

Repeat after me, correlation does not imply causation. Two things can be correlated without there being a cause/effect relationship.

What you’re saying is essentially: Pitbull-like races are around 14% of large dogs, but are responsible for 55.9% of fatalities, i.e. more than all other combined. Therefore Pitbulls are dangerous.

I bet you would agree with that logic… Except those are not dog numbers, that’s USA statistics on the African-American population. Congratulations on the racist argument.

Similarly to how there are multiple factors that explain the disparity for African-Americans there are also multiple factors at play for dogs, for example:

• People commonly miss identify pit bulls
• Assholes who abuse their dog tend to prefer breeds that are known for being aggressive. Abused dogs tend to react violently. Thus creating a cycle where dogs that are seen as aggressive are responsible for more aggressions.

I’m fairly confident that if you normalize for living conditions the numbers would not show any significant difference for breeds.

Read that again, it’s the link between those and global warming.

I would like to introduce you to Guiso de Fideos:

A very traditional Argentinian food made with potatoes, noodles and other ingredients.

I would agree that just potatoes and noodles is way too much carb if that’s the only food you’re eating, but if you add other things or have it as a side dish it could work. Gnocchi are potato+flour and they’re not more starchy than other pasta, it’s all about the proportions with everything else.