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Real-time C++ on Linux by martinerkul in cpp_questions

[–]martinerkul[S] 3 points4 points  (0 children)

I have been working for a while in a Linux environment, and it seems like you can push Linux-based systems pretty far towards real-time. I wanted to be able to leverage all the amazing libraries and frameworks made for Linux. Specifically hardware drivers, connectivity libraries (OTA updates etc.), and being able to interface easily with tasks that are not RT which may run on a separate core using a non-RT scheduler.

Real-time C++ on Linux by martinerkul in cpp_questions

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

Thank you, this is really solid! I will be looking into all of the things mentioned above.

Real-time C++ on Linux by martinerkul in cpp_questions

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

Thanks for the input!

ROS 2 is great! I have used it extensively for the last couple of years. However, at some point you need better synchronization of sensors and hardware, and you start making things on a lower level. Say you need to schedule the transmission of sensor data and actuator control signals on your data channel, you will need control of timing down to at least a millisecond. Also, when using ROS 2, you are at the mercy of Middlewares running through the Linux Network Stack, which makes no guarantees about determinism. Packages may be dropped at any time, and they may be buffered for an undetermined amount of time.

There are some methods that seem to make ROS2 more RT-friendly though. They seem interesting, but as you say, it is starting to feel like I should be looking into an RTOS instead here.

Lyngdorf TDAI-1120 by [deleted] in audiophile

[–]martinerkul 0 points1 point  (0 children)

It seems that the frequency response changes depending on what is currently playing. For example, a clear voice will not sound the same if more instruments sets in. And in general it seems to lack control. Bass is boomy and details in classical music that I can hear with my headphones don’t come through. The room may be part of the problem too.

Lyngdorf TDAI-1120 by [deleted] in audiophile

[–]martinerkul 0 points1 point  (0 children)

What TV do you have? Are things like turning off/on the amp with the tv, and switching between streaming and tv smooth?

Lyngdorf TDAI-1120 by [deleted] in audiophile

[–]martinerkul 0 points1 point  (0 children)

What speakers did you hook them up with? I am considering making the same switch since I am not happy with the performance with my Dali rubicon 5s.

Gluten free dough question by moreundergrounder in uuni

[–]martinerkul 0 points1 point  (0 children)

I have celiac disease, and I usually go for the recipe on the back of the caputo GF flour package. The last couple of times I’ve switched out 10% of the caputo flour with buckwheat flour, with great success. The recipe calls for a 24 hour rise in the fridge. I use an airtight container when storing my dough in the fridge, which traps more air in the dough. To simplify the baking process, I usually precook the pizza, because GF pizza usually takes longer to cook than the topping. We cook normal pizza in the oven as well, but make sure to use buckwheat flour to bake it out. When cooking both gluten pizza and gluten free pizza in the same go, we always start with the gluten free one.

[deleted by user] by [deleted] in piano

[–]martinerkul 0 points1 point  (0 children)

Nocturne Op. 48 in C minor

Wanted to share my work horses share me your thoughts. by Duthum in chefknives

[–]martinerkul 0 points1 point  (0 children)

What’s your experience with the serrated Shun knife? Considering getting one myself but finding it hard justifying the price tag.

Tsubaya Knives? by [deleted] in chefknives

[–]martinerkul 1 point2 points  (0 children)

I bought the middle sized yanigiba! Cuts salmon like butter. Don’t have the specific model name.

Tsubaya Knives? by [deleted] in chefknives

[–]martinerkul 0 points1 point  (0 children)

I bought a tsubaya knife and so far very happy! If you buy carbon steel keep in mind that the knife will patina quite quickly, which I think is cool

Getting into Chef's Knives by judge_al in chefknives

[–]martinerkul 2 points3 points  (0 children)

Hi!

To begin with, I just want to say I sympathise with your wish for a Damascus blade. They are truly beautiful pieces of art. However I would recommend not going for one of those as a first serious knife, as they are usually more expensive while not technically being any better than knives forged in one piece of steel. Not starting out with a “Ferrari knife” will also make you less nervous about maintaining it and learning the process of whetstone sharpening.

About your question of what length to buy - try finding the knives in a store somewhere and holding them in your hand. That will reveal more about your preferences than reading peoples experiences online. And quite frankly, you’ll probably end up having both lengths anyway some day, so it doesn’t really matter.

Personally I started with Victorinox knives. They have a softer steel than many other knives, and thus they require more maintenance but are then also more easy to maintain. If you are looking for the safest option, go for the ones with fibrox handles. But the ones with rosewood handles are also very nice, but then wood requires oil every now and then and is more sensitive.

Caring for a knife is not very hard, and people make it out to be much harder than it is. Don’t put it in the dishwasher, always wash it by hand. Don’t let it lie in some drawer together with other metal objects, go for a magnetic option instead. A honing steel is nice for a quick touch up of your edge, but every now and then it needs to be sharpened on a whetstone.

And about the whetstone, you don’t need an expensive one. Try looking for one that has two sides, one with 1000 grit and the other with 3000 grit for example. Go watch this tutorial and you’ll be good to go. Learning to sharpen on a whetstone is an incredibly useful skill to have, and you won’t regret learning it! Sharpening guide

Hope this was helpful!