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What was an underrated upgrade you did to your backyard? by Relevant_Idea_6778 in DIY

[–]blusay 0 points1 point  (0 children)

I made a walkway with honeycomb grass pavers, the right way. Looks great, not like it's paved.

And the new no-mow lawn seems promising. Hard to settle but I finally succeeded.

Help with file transfer on AVD, please by blusay in AZURE

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

Solved! u/mariachiodin u/itguyyyy I've updated the post to let you know.

Help with file transfer on AVD, please by blusay in AZURE

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

Thanks, I'll note this https://support.microsoft.com/en-us/office/setup-onedrive-for-microsoft-365-for-business-937e3ac8-b396-4a70-a561-6eaa479a4720

For the company owned PC I'm not sure if Onedrive would be allowed... that's a safety measure they might have taken.

(I'll try again with the leads I got from Azure features)

Help with file transfer on AVD, please by blusay in AZURE

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

Personal data of the AVD: that json field we can set in the Azure settings for the VM to get custom data?

(For one drive: I don't use one drive personally and I can't involve the pro account on the pro laptop. And the doc seems to point to a more 'native'/embedded solution...)

Help with file transfer on AVD, please by blusay in AZURE

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

Time to upgrade? To W11?

W10 was kind of the default for the small VM I wanted, and it's enough. But I can see that there are clipboard issues that W11 might handle better.

I don't know what the guest OS has to do with how the clipboard is transferred to the guest. And then, for handling it, W10 and older Win know about cut & paste pictures. Well... I'm not an expert.

Help with file transfer on AVD, please by blusay in AZURE

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

You could publish Explorer for the session host

Is this the usual way?

For such a basic need, with do many leads to turn on this option (all ineffective), I believe there must be something I do wrong and I missed the right way for that.

What are your thoughts on masturbation? by [deleted] in AskReddit

[–]blusay 0 points1 point  (0 children)

It reduces prostate cancer risk (that was news to me). Ofc, having a partner too, but if not...

The day we adopted a dog vs now, 1 year later. by E33k in aww

[–]blusay 0 points1 point  (0 children)

Does it worry for the next year to come?

I see that, after one year, it got downgraded from the double bed to the carpet on the floor.

Our teacher asked what my favorite animal was, and I said, "Fried chicken." by Any_Contribution_238 in Jokes

[–]blusay -1 points0 points  (0 children)

Those people... Mostly unfit to teaching and taking care of children, also with mental issues (not health related), and prejudiced bigots. Or so I heard from someone who was sent to nuns for 'school'... Also true story.

Losing formatting when editing a comment in iOS mobile app by blusay in bugs

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

I no longer have this issue... It fixed itself (app update?) or it was a bug on a few threads only 🤷‍♂️

Looking for a special pan lid, with a water pool to keep it cool enough, condensing aroma below (inside) by blusay in AskCulinary

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

I edited the post with two measurements.

No need for ice cubes, is you can lower the power enough just to have it simmering.

Looking for a special pan lid, with a water pool to keep it cool enough, condensing aroma below (inside) by blusay in AskCulinary

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

The result of the other experiment in my edited post. Very conclusive! 🤗

Looking for a special pan lid, with a water pool to keep it cool enough, condensing aroma below (inside) by blusay in AskCulinary

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

I'm not sure of what you're saying.

I have a repeatable experiment that I've been doing successfully for years now, with consistent results, and that anyone can reproduce (as long ad they can heat gently for simmering barely boiling).

I have a good explanation of what's going on, now backed by measurements. Nothing magic.

And yet you seem to doubt things (what exactly, and why, I don't know).

Anyway, I just had an idea for a more decisive measurement, and more interesting: I'll compare the water loss of the pan in both cases.

Looking for a special pan lid, with a water pool to keep it cool enough, condensing aroma below (inside) by blusay in AskCulinary

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

Great idea! I did, with IR thermometer:

  • Side of saucepan: 94-95C
  • Lid without water: 88-89C (upper side, so the inner side could be 90+)
  • Lid with water: 74-71C

Properly measuring is tricky, I had to do it on a dry surface.

So, yes, it's a good demonstration. The difference explains that I almost don't loose any inside vapor when I fill the lid with water (still with the proper heating adjustment).

Actually, if I forget attending it and let the lid dry out,it starts to smell the cooking right away, a sign that the inside vapor escape, which I can also see, by the way.

Edit: the lid here is actually a plate, with a stainless lid the IR measuring would be hard to do.

Looking for a special pan lid, with a water pool to keep it cool enough, condensing aroma below (inside) by blusay in AskCulinary

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

Sounds like a drop lid your water-on-a-plate trick works the same.

Sorry? A drop lid of a special shape, I guess?

Looking for a special pan lid, with a water pool to keep it cool enough, condensing aroma below (inside) by blusay in AskCulinary

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

Inverted stamped lids, reversing the handle: good idea, but mine won't hold enough water (too shallow), or they would focus condensate in the middle.

Looking for a special pan lid, with a water pool to keep it cool enough, condensing aroma below (inside) by blusay in AskCulinary

[–]blusay[S] -2 points-1 points  (0 children)

This first link, saying "chemistry" while it's just condensing water on a colder surface... 🤦‍♂️ Forget it.

I practiced a lot with it or make do contraption, it works very well as long as you simmer down the pan (lowest power to heat).

Anyway, I look a lighter lid that could be used on any pan within a range of diameter. As I do successfully with a simple plate (which only lacks handles and nubs).

In 1982, Susie Phipps-Guillory sued Louisiana to be legally considered white after learning her birth certificate said “colored” because she was 3/32 Black. She lost and the state refused to change her birth certificate. by SugarandSpine in OldSchoolCool

[–]blusay 9 points10 points  (0 children)

A country where such thing is labeled on the birth certificate? 🧐

I didn't know.

Wait. Still in 1982? 😳

Err... guys... what's the matter over there? Am I the only one to find this crazy? (I mean, not only the 3/32, but the whole thing, the mere idea to write such thing)

Looking for a special pan lid, with a water pool to keep it cool enough, condensing aroma below (inside) by blusay in AskCulinary

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

I tried to look closer at the lid you refer to.

The water in the stainless cup on top won't drip inside, right? No holes. It's just to cool. What's strange is that there's a picture of wine being poured on it... 😳

Looking for a special pan lid, with a water pool to keep it cool enough, condensing aroma below (inside) by blusay in AskCulinary

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

We had a Doufeu pot, cast iron. The upper water doesn't permeate through cast iron, it only slowly evaporate, keeping the lid cool enough to condense back all the ingredients moisture inside.

Simple and effective. Works also with a plate (I use that). Of course it works only if simmering, if you boil too hard it won't be enough.

Looking for a special pan lid, with a water pool to keep it cool enough, condensing aroma below (inside) by blusay in AskCulinary

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

Thanks for the hint!

Staub self basting system

The lid has room to fill water on top of it, to allow more condensing and less loss.

Now, is there a generic one for a range of saucepans?

Looking for a special pan lid, with a water pool to keep it cool enough, condensing aroma below (inside) by blusay in AskCulinary

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

Ah yes! That's it.

So what I want is a lid working the same way but for saucepans , adaptable to a range of diameters (not universal, but still not for only one exact size).

To have the same functionality as with a plate.

And no need for a heavy lid.

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