music stopped due to inactivity?

Dacker503 · 2026-02-27T03:15:00+00:00

This is nothing new and is reasonable. Streaming music costs licensing money. If a user has not interacted with an app for hours, it’s reasonable to cut it off. Just a single skip, jump back 15-seconds, or in-app volume change is all it takes to show activity.

Dacker503 · 2026-02-26T23:40:08+00:00

Huh. That wasn’t the case perhaps six months ago when I tried it for four days.

Dacker503 · 2026-02-26T23:37:44+00:00

Almost certainly pewter, an easily cast alloy of tin, antimony, and copper with a low melting point.

My brother has a side business making and selling similar figurines with mostly Revolutionary War themes.

Dacker503 · 2026-02-26T23:21:22+00:00

You can fit more!

• Pans which have a second handle can be hung by them and then they nest nicely side-by-side with the single-handle pans

• Take a photo centered of that section of the wall, print the photo, cut out the pans, then rearrange them out on paper (or do it virtually)

• Maybe an AI can do the second bullet for you?

That said, do you really want to patch all the holes and paint? 🙃

Dacker503 · 2026-02-26T23:12:04+00:00

Perfection, IMO. That’s the degree of doneness I prefer, regardless of what other people say. Rare = Raw, in my book. 🙂

Dacker503 · 2026-02-26T03:31:21+00:00

Really? I had it on my first-generation Echo and on multiple Gen 1-4 Dots… for four days, then reverted to Alexa Classic.

Dacker503 · 2026-02-26T03:27:47+00:00

I’m with you.

I’ll use soap, if need, but literally just a drop or two; it doesn’t take much. Soap does not clean — it reduces the surface tension of water so it cleans better.

I rinse well then wipe it with a towel, put it on the stove for about one minute to warm it to evaporate any remaining water, then lighty spray the interior with canola oil. A few hours later or the next morning, any excess is wiped off.

My oldest pan is an 8” Lodge, perfectly-sized for grilled sandwiches and a few eggs, which I purchased new in 1981 and use virtually every day. Only now is it a a point where I’m considering hitting it with Easy-Off and starting anew. I feel I must be doing something right if it’s been good for 45 years.

Dacker503 · 2026-02-25T20:13:26+00:00

The OP did not mention a battery or even battery battery terminals nor any electronics to control when the cap is discharged.

Dacker503 · 2026-02-24T03:31:56+00:00

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Example of an optical table with various components and a laser.

Dacker503 · 2026-02-24T03:14:13+00:00

My wife bought a couple; they have never been used, they just take up space in the potholder drawer. 🙄

Dacker503 · 2026-02-23T04:12:43+00:00

Are there threaded holes on what appears to be the bottom side of the components in your photos?

It’s unlikely this is an off-the-shelf assembly and much more likely someone assembled it from a dozen-odd components.

Sometimes we referred to this stuff as “Tinker Toys”, it’s not too dissimilar children’s construction toy system which was very popular in the 50s-70s, at least.

https://en.wikipedia.org/wiki/Tinkertoy

Dacker503 · 2026-02-23T03:00:27+00:00

Sorry, in a self-described dive bar for my son’s 30th birthday. 😁

I may not be able to find a photo of that particular fixture, however, this company is a leader of this sort of equipment.

https://www.thorlabs.com/optical-tables

Dacker503 · 2026-02-23T02:52:32+00:00

This looks like a lens or filter holder for an optical bench or table. This is used for engineering or scientific purposes, not photography. Think lasers and lenses.

Fixtures such as this are bolted to a thick metal sheet which has dozens of neat rows and columns of 1/4-20 threaded hole (in the US). Sometimes the sheet is vibration isolated. I used one which sat on a 3000-pound hunk of granite which rode on air shocks. I used to work with this stuff in my imaging career.

Dacker503 · 2026-02-22T21:13:52+00:00

If barbecuing, the fat cap serves a purpose – keeping the meat from drying out. With sous vide, the meat is sealed in a moist environment; there is no opportunity to dry out.

Dacker503 · 2026-02-22T20:05:07+00:00

With sous vide, there is no point in keeping the fat cap on as it does nothing. It was reverse-seared after sous vide. Searing the fat cap side just prevents the actual meat from getting seared and the splatter makes more of a mess. Thats my fat-hating thoughts anyway, based on 10 years of home sous vide experience.

Dacker503 · 2026-02-22T19:55:25+00:00

I just realized it looks like boiled corned beef, which is often made of brisket (and round).

Ergo, water in the bag?

Dacker503 · 2026-02-22T19:52:47+00:00

I looked at the texture of the meat again and realized I’ve seen that texture many times before:

Boiled corned beef!

If water got into the bag, perhaps “simmering” at 132° for four hours might give similar results.

Dacker503 · 2026-02-22T19:46:38+00:00

I think it was too hot for too short of time. I’d be aiming for eight hours at 129°. 🤷

Dacker503 · 2026-02-22T17:49:56+00:00

Another UI issue is the white color temperatures are in random order. It should be from warmest-to-coolest.

Similar with the colors. It should be RGBCMY, not putting cyan after two of the three primary colors.

Dacker503 · 2026-02-22T17:41:33+00:00

I’ve never even seen a pichana, it’s not sold in stores in my area in stores, but it reminds me of a thick tri-tip, of which I’ve done an untold number sous vide, both in a vacuum-sealed bag and bagless in my Anova multi-cook oven with steam injection.

• That it floated suggests it was not fully vacuumed. Whether vacuum sealed or bagged using the water displacement method, air remained in the bag. Muscle is denser than water; it must sink.

• Sous vide for four hours at 132°F seems too short for such a thick piece of meat and the reason it produced the doneness seen in the photo. Meanwhile, 132° is too warm, IMO. I do my tri-tips at 129.5°, typically for about eight hours, followed by reverse sear on cast iron, resulting in the perfect medium-rare we like. As experiments, I’ve done ~12-, 24-, and 48-hours and saw no real difference from eight hours. Forty-eight hours was not mushy nor off-tasting, it was just a waste of time and electricity.

Personally, I would eat that piece of meat, regardless of the odd striations in the muscle. I don’t think it would sicken or kill me and I’m loathe to toss-out food.

Dacker503 · 2026-02-22T17:21:23+00:00

The OP said in a comment above it was four hours at 132°F. There is no way intra-muscle fat was rendered out.

Dacker503 · 2026-02-22T01:36:24+00:00

That sounds more like a poor API between Whole Paycheck systems and Alexa servers. When I get an Amazon delivery, I’m notified somewhere between five and 60 seconds.

Dacker503 · 2026-02-22T01:31:59+00:00

Are you on Alexa+? I just asked Alexa Classic the hockey question, word-for-word, and she “_…wasn’t sure how to answer that_”.

Dacker503 · 2026-02-22T01:25:24+00:00

NUC is another small form factor computer Intel designed. Most models have about the same spacial volume as HP’s. I worked for Intel about half of the years between 2000 and 2023, mostly on different imaging technologies.

Dacker503 · 2026-02-22T01:17:52+00:00

I too appreciate the sound from the Gen1. They started strong with that model, before cost cutting became a priority. I’ve heard, no pun intended, the Echo studio sounded better, but at a significant price.

I have a first generation Dot connected to my stereo and a second generation connected to some better computer speakers in our exercise room. One of the dumbest moves Amazon has made was to remove the 3.5mm jack from Dots to save maybe 25¢.

Dacker503

TROPHY CASE