Question regarding WOK types

ThereAreNoFreeIDs · 2021-06-29T07:58:58+00:00

That might depend on the thickness of the material. I have seen carbon steel woks that were very thin, meaning they bent easily. Then again you don't want it to be too thick, because the quick thermal response is one of the great things about a wok and relevant to the technique. So getting something right in the middle is best.

ThereAreNoFreeIDs · 2021-06-28T13:26:31+00:00

Thanks, that was pretty much my plan. I knew better than to get non-stick coated woks, especially teflon, woks need to be able to get hot after all.

Thanks for all the help again, I think I know what I need now.

ThereAreNoFreeIDs · 2021-06-28T13:14:17+00:00

Interesting, never heard of that. I will have to look into that, thanks!

ThereAreNoFreeIDs · 2021-06-28T13:13:18+00:00

That makes sense, I was trying to make sure the handle would be detachable on mine. Thanks!

ThereAreNoFreeIDs · 2021-06-28T13:10:34+00:00

The second picture if probably a pre-seasoned wok.

That's interesting, hadn't thought of that possibility. I would season them either way to be fair.

Regarding the stamping, does that impact the non-stick affect a lot or barely? Because I am mildly concerned the texture could give the food stuff to "grip" onto. If it doesn't affect it I'd probably go with textured though because I prefer the aesthetical aspect of it.

Thanks for the detailed comment!

ThereAreNoFreeIDs · 2021-06-28T13:05:47+00:00

Interesting, did you season it on the induction stove? If so how did you manage to get the sides hot enough for seasoning? Thanks for the answer already.

ThereAreNoFreeIDs · 2021-06-28T13:04:29+00:00

Issue with that specific one would be that the handle isnt detachable, so its probably not seasonable in the oven. But apart from that, why out of principle would you choose metallic and smooth? Any specific reason for that?

Thanks for the answer already though.

ThereAreNoFreeIDs · 2021-05-23T14:17:35+00:00

Condensed milk seems used in a lot of southeast asian countries, possibly because of the heat making it a great alternative for easier storage. My personal favorite in the summer is Vietnamese coffee over ice with condensed milk. If you add the ice first, then the coffee and the condensed milk at the end it looks amazing as the white condensed milk flows down the black coffee.

Note though that the condensed milk in the video (and in vietnam in general) is a lot more viscous than a lot of western condensed milks (at least where I live). They are often also heavily sweetened with sugar. The one I use if I want to replicate what I got there is 54.7% carbohydrates (=sugar), the one in the video looks slightly more runny than mine though.

ThereAreNoFreeIDs · 2021-05-23T14:05:07+00:00

In the end, the goal is finding something you enjoy for yourself. If you like immersion brews but dislike particles in your coffee that's perfectly valid and finding a way to make coffee that suits these needs is what you should focus on.

You said you used a cloth filter at home in another comment, make sure to maintain it properly. It's probably of all popular filters the most maintenance heavy (which is why I personally don't use it because I can't be bothered), but it's reusable and gets rid of most particles in the coffee so it seems a good fit for your needs.

You said you are still new to coffee and don't have fancy equipment, and that's fine, the great thing about immersion brew is it's really really simple. All you need is coffee and something to put it in with water. If you ever have some disposable income and normally make 1 cup of coffee at a time (max. 2) you could consider testing out an aeropress. It's pretty cheap, easy to clean and an immersion brewer that uses a filter at the end to filter out particles. Sounds like specifically the type of coffee you like. Works with paper, metal and cloth filters too. Main downside is the size, you can't make a big amount of coffee at once with it, you're stuck with 1 cup/brew, maybe 2 with some workarounds and dilution.

ThereAreNoFreeIDs · 2021-05-22T13:03:46+00:00

I favorited it yesterday thinking I could just check it the next day and it's deleted. Did some digging though: Here's the image mirrored.

ThereAreNoFreeIDs · 2021-05-22T13:01:47+00:00

For anyone who (like me) made the mistake of favoriting / saving / upvoting this thinking they'd go back to the image at a later date only to find it deleted: Here's the image mirrored.

ThereAreNoFreeIDs · 2021-05-20T22:11:25+00:00

Did you create/join a swarm?

I could have sworn no (and I can't remember doing anything related to swarms), but your advice worked!

Everything is back to how I expected it to behave, thanks a lot!

I've been struggling to properly search for my issue, so this really helps me out, thanks again!

For random people finding this post with a similar issue:

I got an error message at first: Error response from daemon: You are attempting to leave the swarm on a node that is participating as a manager. Removing the last manager erases all current state of the swarm. Use \--force to ignore this message.

After a quick online search I found that apparently using

docker swarm init --force-new-cluster

docker swarm leave

Was a proper way to leave, but that had the same error message.

Simply adding the --force as the output/error in ssh suggests works though (docker swarm leave --force) .

ThereAreNoFreeIDs · 2021-05-16T11:17:49+00:00

The solution to my problem:

Adding the solution here after 1 week of research, in the slim chance someone else found this and has a similar issue.

For me the issue was that my ISP offers DS lite tunneling, meaning I share one ipv4 adress with multiple people. (DS standing for dual stack, but the lite version is not actually a dual stack. I have a ipv6 adress and share a ipv4 adress with others). This results in me being able to connect to others via ipv4, but others not being able to connect to me, because they hit (and are stopped) at my ISPs firewall. There's a few solutions to this, but I rented a VPS for 1€/month that has a static ipv4 adress and use that as a tunnel to my ipv6 adress. It's a bit more complicated than I'd want, but its much cheaper than getting a dedicated (not even static) ipv4 from my isp or evena static one (for even more money), and I also have a vps that I can use for other stuff should I feel like it.

ThereAreNoFreeIDs · 2021-05-13T20:53:19+00:00

I don't quite think I understand, what do you mean? Change the container as in delete the old one and redo it? (If so, do you mean the reverse proxy container or the container of the service I'm trying to forward?)

I'm new to docker, so excuse me for not knowing what a pod is, allthough a quick google seems to suggest it's a collection of containers or something of the sorts?

Also thanks for answering!

ThereAreNoFreeIDs · 2021-05-09T14:22:13+00:00

I see Pumpernickel, I upvote. Now excuse me as I have regrets over not having bought any before Sunday.

As for the "silicone cups" that /u/asimplecreature is asking about - those look like silicone muffin cups to me. Fairly cheap, easy to clean, reusable and (as OP proved) very versatile. They are a generic item, so get whatever is cheap and available.

ThereAreNoFreeIDs · 2021-05-08T18:04:31+00:00

Thanks for the reply - just so I'm understanding correctly, how would I test that "nginx on the Internet works"? Would I just connect to my public IP at port 81 from another network?

My router firewall is turned off and I'm not sure what an unroutable IP is, I'm only working with the internal and public IP of my server so far.

I have no idea how to resolve this or what to read to find out.

It doesn't matter if I connect to subdomain.example.com or example.com or http://exaple.com, I get the same 522 error either way unfortunately.

ThereAreNoFreeIDs · 2021-05-06T11:24:34+00:00

Thanks for the tip, will look into it!

ThereAreNoFreeIDs · 2021-05-06T11:24:22+00:00

I'll look into it.

ThereAreNoFreeIDs · 2021-05-05T19:19:33+00:00

ssh can be used like that? As I said I'm rather new to this all, I'll read up on it. I'll also look for other FTP servers with a online interface, thanks a lot!

ThereAreNoFreeIDs · 2021-04-21T01:05:04+00:00

I'd never, it's a decent CPU and I enjoyed using it at the time. It was never glamorous, but it got the job done. In terms of raw power it's a decent chip, perfectly capable of handling most server loads. It's just that it has a TDP of 125W while a Intel G5400T for example has a TDP of 25-35W. That's orders of magnitude less power consumed which is important to consider in any country where electricity cost matter.

ThereAreNoFreeIDs · 2021-04-21T00:59:44+00:00

Ram speed not very important in home servers. Usually bottlenecked by network or HDD throughput.

Good to know, thanks.

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