384
points
ink_13
Joined 1,500 karma
I am primarily a Linux admin, but that's not cool any more, so now I am a "systems engineer", because I can work at scale with all that entails.
I used to tell people I was a not-yet-greybeard, but time comes for us all and now my beard is greying.
- Dismantling USAID has condemned hundreds of thousands of people (if not millions) to literal death through a loss of famine relief and life saving medications for diseases like HIV and tuberculosis. It has diminished the soft power of the United States, destroyed the credibility of the country for a generation or more, and didn't even save that much money. It has profited the average American not at all and likely made everyone less safe.
I have no idea what kind of person thinks that was a good idea.
- On the contrary, I believe they are. There are thousands of miles of back roads in California built and maintained by Caltrans that are in absolutely incredible condition. Drive up and down any random mountain/hill/pass off a main freeway and enjoy a road the envy of almost anywhere else: well-built, smooth, with painted lines and signage.
880 and 101 suffer because their high traffic volumes cause much higher wear and tear while also making it difficult to make repairs.
- The GDB source is available as a standalone package: https://www.sourceware.org/gdb/download/
- 3 points
- For anyone who's not familiar, "this guy" is Chris Budiselic of Clickspring, who's mentioned as an inspiration for this research:
> In 2020, new X-ray images of one of the mechanism’s rings, known as the calendar ring, revealed fresh details of regularly spaced holes that sit beneath the ring. Since the ring was broken and incomplete, however, it wasn’t clear how just how many holes were there originally. Initial analysis by Antikythera researcher Chris Budiselic and colleagues suggested it was likely somewhere between 347 and 367.
- I mean, both kitchens are "real" kitchens. They have slightly different parameters, sure, but I don't think there's any need to dump on fine dining like that. A greasy-spoon cook would also experience a period of adjustment if dropped onto the line of a Michelin-starred restaurant.
For that matter, the kitchen in my house is a "real" kitchen, and if I put a flat-top on the stove and parcooked meats in the oven any decent cook could probably put out several hundred egg breakfasts. The real bottleneck would be toast, I don't think my vintage Sunbeam is up to the job.
It's the difference between "a chicken stew flavoured with turmeric and cumin, then rice enough to cook in and fully absorb the broth" and "first, take 500g of boneless skinless chicken thighs..."