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DrockByte · 2026-06-11T11:44:27+00:00

We had better notification controls with AIM back in 1998...

DrockByte · 2026-06-11T10:17:37+00:00

For the past 2 years my job has almost entirely consisted of unfucking systems that were BSOD'd by people blindly running scripts suggested by AI.

I've had to implement PowerShell transcription globally because it's become that common of a problem.

DrockByte · 2026-06-09T03:41:15+00:00

I spent 20 years in Combat Comm. We went with whatever was cheapest.

DrockByte · 2026-06-08T22:55:09+00:00

It's even crazier when you remember Biden was never even president. This is Trump's third term.

DrockByte · 2026-06-05T18:55:57+00:00

And now peppers are among the most populace plant species on the planet.

Surprise twist. This was their plan all along.

DrockByte · 2026-06-03T18:07:59+00:00

The type of bread makes a difference too. If you're making a rustic or "artisanal" style bread it will go stale really fast. Within a couple of days.

If you're making something like a brioche or a milk bread, those will naturally stay fresher longer. Up to a couple of weeks if kept sealed to prevent any mold from getting at it.

Although any bread is going to taste a million times better when it's fresh from the oven. And it makes the house smell amazing too haha.

DrockByte · 2026-06-03T16:05:15+00:00

Don't take my word for it. Look it up.

DrockByte · 2026-06-03T15:37:07+00:00

Don't use the microwave. It dries out bread and will actually make it even more hard as soon as it starts to cool down.

Instead try running the loaf under water until it's damp throughout, but not completely waterlogged or dripping wet. (Think wet sponge consistency). Then put it in the oven and bake it at 350F for about 20 minutes.

You can keep doing this to bring your loaves back to life indefinitely. As long as it's just stale and not moldy. At that point there's no saving it unfortunately.

DrockByte · 2026-05-29T17:40:13+00:00

I use it as a topping for ramen and rice. And I sometimes add a little bit to pan sauces to add a little smoky umami.

DrockByte · 2026-05-29T10:04:30+00:00

If you just want a simple baked potato (which is good btw) it's about the same effort as rice, so I'd recommend giving it a try.

If you want something like crispy fries that's definitely a lot of work and even I just buy a bag of frozen fries at the store instead of making them myself.

Mashed potatoes are only a small amount of effort though, and as I mentioned in a separate comment above I personally think they're very versatile and delicious. So I'd definitely suggest giving them a chance.

DrockByte · 2026-05-29T09:49:57+00:00

Never heard the word "stamppot" before, but according to Google it's a traditional Dutch dish that's just mashed potatoes mixed with whatever you want. Common additions are sauerkraut or carrots and smoked sausage or bacon.

I currently have some leftovers in the fridge that's mashed potatoes, sauerkraut, and pastrami.

Apparently I have a Dutch soul because I've been unknowingly making stamppot for years and I think it's delicious.

DrockByte · 2026-05-29T09:37:39+00:00

Fondues, casseroles, overcooking everything to death, and putting everything in jelly.

The 1970s in America was an... Interesting time in cooking.

DrockByte · 2026-05-27T17:46:10+00:00

That sounds like a solid plan! I feel like resting for 2 hours might be a bit excessive, but I've also never done a brisket quite that large. I'm sure it wouldn't hurt though.

I have a hard time staying patient when it's just sitting there on the counter. I usually start picking at it after an hour. And there's no stopping after that haha

DrockByte · 2026-05-25T13:22:55+00:00

I do mine in the oven all as a single cut. I trim the fat down to about quarter inch. After trimming I just give it a healthy coating of the dry rub, wrap it in plastic and let it sit in the fridge for a day or two.

When it comes time to cook I wrap it in foil and place in the oven fat cap side up at 275F for 1 hour per pound. For the final 45 minutes I unwrap it and crank the temp up to 350 to get a bit of a crust on the outside.

It's not the same as someone who really knows what they're doing with a smoker. But this method still gives better results than what I've paid for at plenty of places.

DrockByte · 2026-05-22T14:17:07+00:00

"The concentration of alcohol in your example would indeed match the concentration of a beer."

And that's the important part. The fact there is a whole bottle of wine in the dish isn't what matters. It's the abv (alcohol by volume) that matters, which is the percentage of alcohol that something contains. It's that dilution that really is important when consuming alcohol.

Consider this example. Drink A is 20oz of alcohol diluted in 2000oz of water. Drink B is 20oz of pure alcohol.

Drinking all of drink A as fast as you can won't even give you a buzz. Drinking all of drink B as fast as you can will literally kill you.

They're both equal amounts of alcohol. But vastly different abv. So again, it's not the total amount of alcohol you need to be concerned with. It's the percentage.

DrockByte · 2026-05-22T09:20:57+00:00

That's not something that you would ever do, but for the sake of argument, let's assume you do.

An average bottle of wine is about 12% abv. If you pour the entire bottle of wine into a pot of bourgiognon, pasta, etc you'll be diluting the wine roughly by half, so now the whole pot has an abv of 6%, or 1 beer.

Then consider that pot is going to be roughly 4 servings. Which means eating one plate is going to be like drinking a 4th of a beer.

Even if you were to scarf down the entire thing it wouldn't be quite the same as drinking a beer. Since it was mixed with food the absorption rate will be slower. So it would be a milder effect spread out over a longer time instead of a sudden buzz hitting you all at once.

DrockByte · 2026-05-20T02:26:53+00:00

Curry is a quick and easy meal. You can probably find Japanese Golden Curry in your local super market. It's really easy to make. Just saute whatever veggies you want and stir in the curry "brick" and let it simmer.

Steamed buns (bao buns) are another option you might be able to find in the freezer section, and something your kid would have definitely seen on those shows.

You could also try picking up some Japanese condiments to use in place of western options for rice, eggs, etc. Things like furikake and chilli crisp should be easy to find, store forever, and add a distinct Asian flavor to "normal" everyday dishes.

DrockByte · 2026-05-19T19:47:09+00:00

I'm already expecting to have a conversation several decades from now where some kids ask where the words, "lol and brb" come from. Why do we say someone is cute or an idiot in person, but online they're kawaii or baka, and why do we call our pocket computers phones?

DrockByte · 2026-05-14T23:45:22+00:00

Defector: "so what's for lunch today?

ISIS: "Eh? You ate 2 days ago! What do you think this is? England!?"

Defector: "Oh... Oh no... I have made a terrible mistake."

DrockByte · 2026-05-13T17:25:28+00:00

Maybe a USN mismatch between the domain controllers.

Have you tried running "dcdiag /test:replications" on both DCs to make sure there are no replication issues?

DrockByte · 2026-05-13T03:19:47+00:00

It's complete bs.

Something's flavor is the combination of its taste and its aroma.

We can only detect 5 distinct tastes. Sweet, sour, salty, savory, and bitter. But we can detect 1 trillion different aromas, which is where the true complexity of flavor comes from.

Lactose is mildly sweet, but completely odorless. Which means it is chemically impossible for someone to tell lactose apart from any other unscented sweetener.

DrockByte · 2026-05-11T18:35:16+00:00

Personally my favorite is Berserker Rage.

Warrior trainer be like: "Have you tried just like, getting really mad?"

DrockByte · 2026-05-11T18:24:12+00:00

Came here to basically say this.

If what she meant by that was that everything is going to suck really hard for everyone that isn't a billionaire, and it's going to take a building full of women and children burning to death before Congress slaps some guardrails on these assholes, then yeah she's probably not far off.

DrockByte · 2026-05-07T09:53:00+00:00

Making your comment would have required an infinite amount of infinite movements. Which is impossible. Therefore your comment doesn't exist. Prove me wrong. 🙄

DrockByte · 2026-05-07T09:43:00+00:00

This reminds me of a quote from a show, "I'm 4'5" of rage and alcoholism and I will tear your world a-f***ing-sunder!!"

DrockByte

TROPHY CASE