I use Dumbass in a similar vein. But maybe something like Bro would be more neutral.

Cool, thanks. I’ll take a look.

I have heard that. Can it be given run conditions, like only on wifi, and respecting the Android battery saving setting?

My phone has an always on split tunnel VPN to home, so the other sync devices are always accessible. Without the Syncthing-Fork run conditions it chews through mobile data and battery.

Same here. It was already a little bit concerning that I was relying on a smaller fork to get syncthing on Android. It was on my to do list to figure out options. Now it’s at the top of the list, and I’m not doing updates for the time being on Android. That’s almost the entirety of my reliance on syncthing - phone to PC sync. I don’t really need it that much for sync between PCs.

Makes sense. The one on the left is probably particularly crap. Higher salt content, more skim milk % than better quality part-skim cheeses.

Like you said, you can get a lot of info from the feel. I think those cheaper cheeses really over salt early, and work the curds harder to expell as much whey as possible to get the cheapest product and longest shelf life. And they feel rock hard.

There is a store near me with a house brand LMPS mozz that has the opposite problem. It feels soft, but it doesn’t have the right pulled texture of real mozz. So it melts, but kinda in a puddle, and it breaks well before it browns.

The one on the right doesn’t say low moisture, but I think based on the nutritional information it would still be that. It’s the same calories/gram, fat, protein and salt as the 2 brands I use, and they are both marked low moisture. Maybe Walmart figures they’ve given low moisture cheese a bad reputation so they don’t want to call it out on the whole milk cheese package.

Interesting. I read a paper one time on the salting step, stretching/pulling the curd, and the proportions of skim milk content (in part skim cheese), as well as handling after production having some impacts on this. It’s why I hunt out my one favorite cheese that always behaves like I expect.

Great looking pie!

Another good recipe with ingredients in volumetric and gram measurements is here: https://www.seriouseats.com/foolproof-pan-pizza-recipe

His quantities are for 2x 10-inch skillets. A 12-inch skillet is roughly 44% larger area, so I scale it up 1.44x for two 12-inch pizzas. Or more often half that, 0.72x for a single pizza. This is where grams on a scale make things easier and more reliable.

I particularly like how much detail Kenji goes into on the procedure and the impact of different changes to the approach. It can help with troubleshooting problems, or just with tweaking to make a good pizza even better next time.

If it’s pre-shredded, the anti-caking additive may be the problem. It’s typically coated in moisture absorbing cellulose. When it melts that causes the problem you describe. Using higher moisture can overcome that somewhat, but shredding your own will come out better and it only takes a couple of minutes.

In my area low moisture chunk mozz is as cheap or cheaper than pre-shreds (~$3.75 per lb) and it won’t do this.

Galbani “Italian style” whole milk “classic melt & stretch” is my favorite for pizza. Nicer flavor and texture than the cheaper options. It’s $5 per lb but regularly goes on sale for less.

You can do it. The main thing to watch out for is correct in and out device names. If you switch them it’s not going to warn you before overwriting the current drive with the emptiness of the new drive!

Also, you’ll need to sudo that command. But lsblk is something you can do as a regular user.

It’s just GRUB for boot on this PC, and that’s how I’m selecting Windows or Linux - in the GRUB menu. This might break if I did a Windows version upgrade, but so far feature updates are not a problem.

I don’t think the placement of the partitions mattered much from a technical standpoint. I just liked the idea of a shared data partition at the end.

But yeah, if you’re thinking about just jumping from the current setup to the 1TB SSD it would be pretty easy to use dd to clone old to new by doing a live boot from USB and having the new drive in an external enclosure (the command would be something like dd if=/dev/sda of=/dev/sdb bs=64K status=progress - but double-check which drive id is used for each by comparing the names and sizes with lsblk first). That will copy the current disk contents to the first 256 GB of the new drive and leave the rest as free space. Swap in the new drive and test to be sure it boots to Windows. Then boot using Linux install media of your choice and install to the free space. If you’re not sure about the distro yet, you might want to have a separate /home to make it easier to try other flavors without wiping out your user files.

If anything goes south you’ll have the original drive to swap in and get to Windows.

Running MS Office in Linux will be a headache unless you have a very old full install version (not the current click-to-run tech). I would recommend giving Libre Office apps a try to replace Microsoft Office. I’ve found both Writer and Calc to have great compatibility with Microsoft features, and their UI is very intuitive. I only saw Excel workbooks have problems in Calc where very proprietary features were in use, like online stock quotes through the Microsoft back-end, and things like sparklines. Pretty complex formulas on a very large workbook were no problem. If either of you are using MS Office apps for work then definitely test compatibility before you make the jump. You can test that on Windows since Libre Office works on both Windows and Linux.

Agreed on other recommendations to test with a live environment via USB drive first.

If you decide after that to proceed with a dual boot, I wouldn’t worry as much about Windows breaking it these days. I have a Windows 11 dual boot on a Dell laptop. It has had Debian, Fedora and now openSUSE Tumbleweed as my main OS for some time. I have gone through around 3 years of Windows updates and there haven’t been any problems with that.

In my case I reinstalled Windows 11 first, reducing the size of the Windows system partition. I created a shared NTFS partition at the end of the drive and then installed Linux with / and /home partitions in the middle of the disk.

You could check Disk Management in Windows to see how much you can shrink your system partition. If it gives you enough space that’s worth a try as a first step.

To be fair it wasn’t a random banana.

It was this specific banana.

Just throwing out more ideas:

Is there a CPU spike on the VPS?

Anything weird about Wireguard on either end? Using kernel mode WG everywhere and not a user mode version, right?

As a test I would be inclined to try a very small mtu to see if it makes a difference. 1280 is a failsafe that I use when on unknown networks and trying to wg out.

Maybe try with a smaller packet size, like 1KB which I think is -l 1K

Are you specifying bandwidth (-b) on the iperf UDP test? It defaults to 1M if I recall correctly, which would explain the result.

If not, try -b 10M or -b 0 for unlimited (the behavior used for TCP).

I’m doing this on a couple of machines. Only running NFS, Plex (looking at a Jellyfin migration soon), Home Assistant, LibreNMS and some really small other stuff. Not using VMs or LXC due to low-end hardware (pi and older tiny pc). Not using containers due to lack of experience with it and a little discomfort with the central daemon model of Docker, running containers built by people I don’t know.

The migration path I’m working on for myself is changing to Podman quadlets for rootless, more isolation between containers, and the benefits of management and updates via Systemd. So far my testing for that migration has been slow due to other projects. I’ll probably get it rolling on Debian 13 soon.

Erika’s Originals are EU made and great quality.

Maybe not as colorful as you want.

Oh my!

Yeah, fair enough. Definitely not as strong flavored.

Yu choy is such an underappreciated vegetable in the US. It’s usually very inexpensive, available at asian groceries all over, and stands in well for other greens. We use it as a 1/2 price (or cheaper) alternative to broccoli rabe in Italian dishes.