Jeff Geerling just posted about this.

https://youtu.be/2wUJ-x8vR0s?is=asmk6k-ZuKk2vOs7

“I didn’t know we had a king. I though we were an ottoman-ous collective.”

> At the stage of cosmic history when standard cosmology says the Universe was about 300 million years old, a new model puts its age at roughly 4.6 billion years. That gap is the heart of a University of Ottawa proposal that the Universe is 26.7 billion years old, nearly double the accepted 13.8 billion.

wth? 300 million, 4.6 billion, 26.7 billion or 13.8 billion? Pick one.

…ah, the other article does a slightly better job here…

In the standard cosmological model, the Universe was approximately 300 million years old during the period known as cosmic dawn, when the first generations of stars and galaxies were emerging. At the same observed redshift, however, CCC+TL would place the Universe’s age at roughly 4.6 billion years.

I think you partially missed their point. Linus thinks that because HE can then everyone else can too.

Nothing. It was an empty space.

41 was rejected. 42 appears to be passing by a small margin.

Dozens of us!

“Impairment is suspected to be a factor in the crash,” the agency said.

Well this one just doesn’t make any sense.

I’m guessing this belongs in linuxgaming or similar.

Is this the new “I feel like…”

Last weeks pie.

I don’t follow any particular recipe for the dough. I only rough measure, don’t weigh anything. I started with a pretty standard no knead bread dough and messed with it until it worked well for pizza. 3+ day cold ferment.

Toppings are whatever I have.

Seasoning isn’t carbonization. If that’s what’s in your pan you’re doing it wrong. (Not ‘you’, whomever) And in my experience, carbonization is what ruins the non stick.

Seasoning is polymerized oils.

As for weight, my main go to pan is 8.5 inches and plenty light enough for me. I also have a 12 inch pan that is a beast.

I have been cleaning my scorching hot cast iron pans under a running faucet for ten years. With a lodge brush. Big cloud of steam. I think that’s the fastest way to clean them. Then just a quick wipe with some oil.

Cast iron is heavy, bulky and heats up, slowly. But I haven’t cooked on anything else in a very long time. The main benefits are non-destructableness, non-stickiness when seasoned well, and heat retention (e.g. when you dump a bunch of cold food on it).

Once they are seasoned properly maintenance is pretty much the same as with steel. They are not delicate flowers. Just don’t leave them in the sink or put them in the dishwasher. I rarely use soap on mine, but dish soap is just fine.

I actually tend to clean mine with oil and a paper towel. Most of the stuff that might stick to it tends to be fat/oil soluble. Dish soap doesn’t always get it.

Long way to Tipperary?

Zat’nik’tel

OG only had 1G. This one at 1G is only $45.

Yes, I did.

I think he’s a Sith.

This is for 16GB. 1G is $45, 2G is $77.

My 1G pi three is still working fine.