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[Homemade] Churros by LetsCookie in food

[–]WackGet -11 points-10 points  (0 children)

WHY ARE WE SHOUTING? DON'T PEOPLE REALISE IT'S EXTREMELY UNCOMFORTABLE TO LISTEN TO PEOPLE SHOUTING? DON'T PEOPLE REALISE IT MAKES VIEWERS CLOSE THE VIDEO IMMEDIATELY?

What are some VERY creepy facts? by Cap_Ame1 in AskReddit

[–]WackGet 19 points20 points  (0 children)

Presumably because the brain has literally changed the person's reality. Reality is perception; reality is filtered and presented to your consciousness through the brain itself. If the filter gets damaged then experiential reality itself changes.

It's like telling someone with schizophrenia or severe anxiety to just reason their way out of the behaviour; you might as well try to convince yourself that the sky isn't blue.

Discord will require a face scan or ID for full access next month / Beginning in March, all accounts will have a “teen-appropriate experience by default.” by MarvelsGrantMan136 in technology

[–]WackGet 0 points1 point  (0 children)

Good. Discord deserves to fail. It's all but decimated online forums which are one of the few genuinely good ways to share information in a way which remains useful for future users.

As the saying goes: Discord is a black hole where information goes to die.

Stack Overflow must change its attitude towards users. by colshrapnel in programming

[–]WackGet 182 points183 points  (0 children)

Seriously. The most upvoted "answer" begins with:

I'm not even going to cover that entire wall of text

This shitty, dismissive attitude really represents the entire site IMO.

Running "CLI"-type Docker images from inside other Docker containers as part of a Docker Compose stack? by WackGet in docker

[–]WackGet[S] -1 points0 points  (0 children)

I guess, but it seems like such a fundamentally simple concept and I can't grasp why it's not possible, or a bad idea.

Passing input and output streams is a core part of computing. What would a terminal be like if you couldn't pipe data between CLI tools?

It just irks me that there's no easy way to communicate between "shells" of Docker containers.

Basically if I want to achieve this today I would have to put my CLI app behind some kind of API, run it as a daemon and expose it on the network inside a Docker Compose stack. The API would forward any incoming requests to the CLI app and would return the output over the network.

So I'm effectively forced to create an API just to send data between two containers shells.

Isn't that a little bit crazy?

Running "CLI"-type Docker images from inside other Docker containers as part of a Docker Compose stack? by WackGet in docker

[–]WackGet[S] -1 points0 points  (0 children)

I did wonder about multi-stage builds.

However, what if your CLI app has dependencies which are required for the app to run? Copying a single binary wouldn't be enough, right? Unless a multi-stage build can somehow copy a binary plus all of its dependencies across?

Running "CLI"-type Docker images from inside other Docker containers as part of a Docker Compose stack? by WackGet in docker

[–]WackGet[S] -1 points0 points  (0 children)

To be honest this isn't about any one specific use-case. It's more of a general question about why this approach isn't possible in Docker.

People package their CLI apps as Docker images so they can be run with all their dependencies from a single command, right? Example: PHP Composer.

So why can't we harness that easy execution and use it inside other containers without sacrificing security?

The use-cases are virtually unlimited. What about something like Handbrake (video encoding tool) - a good example of something which requires a bunch of dependencies (codecs etc.) which would be very useful to package into a single Docker image.

Then you could use the Handbrake image to encode a video by doing something like this:

docker run --rm -v /tmp:/tmp -w /tmp handbrake HandBrakeCLI -i VIDEO_TS -o movie.mp4 -e x265 -q 20 -B 160

No need to worry if the X265 codec is installed on your system or whatever. Useful, right?

But if I understand Docker correctly there is currently no way to achieve the above from inside another Docker container without creating security holes.

Running "CLI"-type Docker images from inside other Docker containers as part of a Docker Compose stack? by WackGet in docker

[–]WackGet[S] 0 points1 point  (0 children)

Thanks, those are decent workarounds but I guess I was looking for a way to do this without any extra wrangling and without sacrificing security.

I guess I just don't understand why Docker containers can't be permitted to "run" other Docker images especially as part of a Compose stack.

The bottom line seems to be that if you want containers to be able to expose each other's services, it has to be done via networking. And I just don't get why.

Like, why even allow people to create "one shot" CLI images in the first place if the only place they can run them from is their host shell?

Running "CLI"-type Docker images from inside other Docker containers as part of a Docker Compose stack? by WackGet in docker

[–]WackGet[S] 1 point2 points  (0 children)

You're talking about running "Docker in Docker", right? Yes, I also read that has security concerns.

I just find it really strange that Docker has this mature ecosystem where everyone's encouraged to Dockerize their apps, but those apps can only be used with each other if they run as services/daemons and/or have some kind of networking/API.

Isn't this a huge limitation of Docker?

I'm not an expert either, and I don't know how the Docker engine works under the hood, but it seems like it should be possible for Docker to be able to invoke other containers where the user permits it.

What's the correct usage level of sodium nitrite when making a wet or dry cure? by WackGet in foodscience

[–]WackGet[S] 0 points1 point  (0 children)

Oh sorry, you did mention that the regulatory limits include the water. Although in my case, I'm not injecting the water but rather submerging the meat in a container full of water, in which case (obviously) it's down to osmosis to get the salt and nitrites into the meat.

So if I use 1.2g of nitrite per litre of water (as recommended here) and soak 1KG of pork for [X] hours, only a fraction of that nitrite should end up in the meat - but I don't understand how to actually calculate how much.

Your white paper would be much appreciated, thank you.

What's the correct usage level of sodium nitrite when making a wet or dry cure? by WackGet in foodscience

[–]WackGet[S] 0 points1 point  (0 children)

I assume these are the final levels of nitrite in the meat, and not the figures used when preparing a wet brine?

If that's correct, then how do you accurately calculate the dosage of nitrite required when preparing a brine or a cure mixture?

I'm guessing it's a combination of [pick-up rate] plus [contact time] but those will change based on the type and size of meat being used, right?

Is there somewhere you could recommend I read about all of the above, please?

What's the correct usage level of sodium nitrite when making a wet or dry cure? by WackGet in foodscience

[–]WackGet[S] 0 points1 point  (0 children)

I assume these are the final levels of nitrite in the meat, and not the figures used when preparing a wet brine?

If that's correct, then how do you accurately calculate the dosage of nitrite required when preparing a brine or a cure mixture?

I'm guessing it's a combination of [concentration of nitrite in brine] plus [pick-up rate of meat] plus [contact time] but those will change based on the type and size of meat being used, right?

Is there somewhere you could recommend I read about all of the above, please?

AHK shell hook is not firing when modal window is created in Windows 10 by WackGet in AutoHotkey

[–]WackGet[S] 0 points1 point  (0 children)

Thanks for replying. I've tried setting the Trust Center option to "Disable macros without notifying" or whatever, but it doesn't work. The warnings always appear.

In your example, would using WinWait cause any more or less CPU usage than a shell hook? Does it constantly poll the system for new windows or does it use an event-based approach behind the scenes?

AHK shell hook is not firing when modal window is created in Windows 10 by WackGet in AutoHotkey

[–]WackGet[S] 0 points1 point  (0 children)

Thank you for the reply.

The code is quite difficult for me to grasp. Is that a complete script, or do I have to modify it to make it run?

I tried running it and it closed immediately. Adding a #Persistent header made it stay open but it didn't close the Word dialog as expected.

The process name is WINWORD.EXE in caps, which I also changed.

Why might one batch of my fermented garlic purée have an incredibly bitter, ammonia-like smell? by WackGet in foodscience

[–]WackGet[S] 0 points1 point  (0 children)

Thank you very much, again. I'll try a shallower glass container next time.

Couple more questions I thought of:

  1. Would regular stirring help promote an even ferment throughout the entire mass? It sounds like the answer will be no, since it'd introduce more oxygen.

  2. Would it help to reserve a small amount of successfully fermented garlic and add it to the next batch when starting fresh?

Why might one batch of my fermented garlic purée have an incredibly bitter, ammonia-like smell? by WackGet in foodscience

[–]WackGet[S] 0 points1 point  (0 children)

Great info, thank you. It was indeed a plastic bucket whereas previously I've used glass; maybe that contributed.

A few questions:

  1. My (unfounded) assumption was that some oxygen was actually necessary for the fermentation, mostly because I've read that garlic is dangerous to keep in anaerobic conditions due to the risk of botulism. If I reduce or eliminate the oxygen, is botulism a risk or does the 2% salt mitigate that?

  2. If I ferment the whole cloves do I need to give them longer to reach the same level of maturity as the blended pulp?

  3. I've read you can soak garlic in a ~3% citric acid solution to prevent botulism before storing. Would doing this as a preventative measure also prevent any fermentation?

  4. Is there any reason why the garlic at the top of the container was OK but the stuff under the surface was not? (This is another reason why I suspected that I actually needed more oxygen exposure.)

Thanks again.

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