• HStone32@lemmy.world
    2·
    2 days ago

    People make fun of me for preferring C above any other language, but I think I’m the one having the last laugh.

  • superkret@feddit.org
    16·
    4 days ago

    I’m a sysadmin by trade. My hobbies are:

    • cooking with nothing but a cast iron pan and a knife I forged after a medieval design
    • tinkering on bicycles ('90s MTBs, the golden age of component compatibility)
    • sewing clothes by hand
    • smashing printers with baseball bats
    • gamermanh@lemmy.dbzer0.comEnglish
      12·
      4 days ago

      smashing printers with baseball bats

      I have years of IT experience, offer Linux support, and am visibly the kind of guy you just know can fix your computer problem (or, if I take my glasses off, I look like I sell weed apparently), and when asked to help with printers I have one answer:

      They’re sentient and they hate you. I was trained in IT, not exorcisms. Send it as a PDF, PNG, or smoke signal before you try troubleshooting.

      Like, I broke my big office one the other day so bad the tech had to come out. What had I done to brick it so badly? Tap a menu option, tap back, then tap a different menu option. If you don’t wait 3s between the second and third tap it errors and freezes and they have to send a tech out to do some sort of 2 hour long ritual where he rubs it and whispers how sorry he is.

      What the fuck is wrong with printers

      • grue@lemmy.worldEnglish
        8·
        4 days ago

        Fun fact: the entire Free Software movement exists because Richard Stallman got pissed off at Xerox one day, for not giving him the source code so he could fix his printer.

          • ForgotAboutDre@lemmy.world
            4·
            4 days ago

            People have attached pens to 3d printers and used them to write letters, effectively print. Most consumer 3D printers are useing or based on open source software.

            I think the issue is, printers are relatively cheap to buy and replace. So building your own and programming it hasn’t been necessary. Where as 3d printing was completely in accessible before the reprap movement. 3D printing software is open source as it is motivated by people wanting to build their own machines that could build machines. Something you couldn’t easily buy.

  • tetris11@lemmy.ml
    17·
    4 days ago

    Workaround: Potato peeler extends peeler, so just cast your carrots as potatoes before you peel them, and then cast them back to carrot afterwards

  • Arthur Besse@lemmy.mlEnglish
    4·
    4 days ago

    only hobbyists and artisans still use the standalone carrot.py that depends on peeler.

    in enterprise environments everyone uses the pymixedveggies package (created using pip freeze of course) which helpfully vendors the latest peeled carrot along with many other things. just unpack it into a clean container and go on your way.

    • PoastRotato@lemmy.world
      5·
      4 days ago

      I know you’re joking but you basically just suggested buying a pack of frozen mixed veggies so you can pick out and use only the carrots for your stew, and the idea of someone actually doing that sends my brain into a tailspin

  • xthexder@l.sw0.com
    3·
    4 days ago

    I really enjoy programming, but generally I dislike cooking. I just want to eat, not spend time preparing to eat.

    My experience with cooking has been that because I don’t do it enough, I’m constantly dealing with food expiration dates and having to plan carefully around them.

    In comparison, I’ve got some servers that have been running maintenance free for 5+ years. (Probably not the most secure thing, but meh, I don’t have customers other than myself)

    I think programmers often have hobbies that are more physical though. For me, I like working on my car because turning bolts and working with my hands lets my brain turn off for a while. I could see cooking and following a recipe being in the same category for others.

  • EnderMB@lemmy.world
    2·
    4 days ago

    I got into cooking during lockdown, and have managed to get surprisingly good at it, to the point where if you asked me to make a meal of your choosing I could probably make it without looking up a recipe. It’s actually unbelievably simple to make even complex stuff, basically using all the same rules you apply at work:

    • Use the right tools for the job
    • Plan it out first, do your prep and the actual work is simple
    • A simple dish will take much longer than you think
    • RTFM. Many sauces and dishes from classic cooking are basically a mixture of a small handful of base ingredients/techniques, and they’ve been written down for decades.
    • Once you have the basics down, you can basically make it up as you go. You’ll make amazing meals, and you’ll never be able to replicate it again because you eyeballed it or cooked it in a way that made sense at the time. You say you’ll document it well, but deep down, you know you won’t.
    • Nothing is original, everything is stolen. Adapt recipes you see, look at ingredients of sauces and sachets you buy/use, etc.
    • You can be a solid hobbyist, but against a pro that does this shit all day every day, you don’t know a fucking thing. You’re also probably not going to replicate what they can do in a professional setting while at home unless you’ve got money.
    • prole@lemmy.blahaj.zone
      1·
      3 days ago

      As someone who loves cooking but doesn’t have a dishwasher: it is the cleanup afterwards that kills me. Especially if I don’t do it immediately.

      With certain things, you can clean as you go, but sometimes I need to tend to something and I end up fucking it up because I’m running around the kitchen trying to wash out the pan I just used while something else is burning.

    • stevestevesteve@lemmy.world
      4·
      4 days ago

      “RTFM” My irritation is that most recipes make a huge amount of assumptions - at least as many as code that assumes a certain version of library. You can get recipes that say things as vague as “prepare the chicken” and aren’t at all clear what they mean, unless you’ve seen someone do it first, but it’s published in a book like you should just know. I hate that. I also frequently see quantities like “1 can” which just drives me insane as though that’s a standard unit.

      There’s also plenty of cooking specific jargon, so densely packed that beginners might spend the majority of the recipe looking up what the terms mean. “Chop” parsley - how finely? “Mix the ingredients” how long? What the fuck is Golden Brown actually?

  • lightnsfw@reddthat.com
    1·
    4 days ago

    So funny story. My stove is currently inoperable because the door lock on the oven is fucked up somehow. Why an oven needs a door lock and why the door lock being fucked should prevent the whole thing from working I cannot tell you. I’ve literally never used it. Thanks whoever programmed that…

    • MonkderVierte@lemmy.ml
      1·
      4 days ago

      One like my washing maschine has, with touch display and all the firmware bugs where you sometimes have to reboot the maschine to unlock?

    • The_Jit@lemmy.world
      2·
      4 days ago

      Every stove I’ve had with a self cleaning option also has an automatic door lock. The oven gets extra hot during self cleaning mode.

      • lightnsfw@reddthat.com
        1·
        4 days ago

        So… just don’t let me use self cleaning… Why does the whole thing need to be bricked because the lock doesn’t work for a single function I’m not using? It doesn’t lock when you use it for baking.

    • TassieTosser@aussie.zone
      1·
      4 days ago

      The door lock I can understand for safety reasons. Bricking the whole thing because one part broke is lazy programming.

      • tetris11@lemmy.ml
        2·
        3 days ago

        This is a classic XY problem. My ex would often ask me why I wouldn’t peel carrots.

    • Troy@lemmy.ca
      1·
      4 days ago

      Depending on the carrot, the skin can be significantly more bitter. And sometimes peeling can be quicker than trying to scrub dirt out of particular lumpy carrots.

      YMMV

  • zante@slrpnk.netEnglish
    1·
    4 days ago

    No no it’s the pot that’s behind . After you already peeled and chopped .

    Unless this is an agile thing

  • MonkderVierte@lemmy.ml
    11·
    4 days ago

    Why would you peel carrots? The peel has the healthy bits and it doesn’t bother any dish.

    Edit: or you could half-peel it, in stripes. Mom did this with cucumbers and zucchini.

    • zalgotext@sh.itjust.works
      8·
      4 days ago

      Carrots often have dirt caked on the outside that’s hard to get off with just water, so peeling is a good way to help with that.

      The peel has the healthy bits

      Sort of, but not really. The nutrients of a carrot may be slightly more concentrated in the skin, but all layers of a carrot contain those nutrients. You’re not depriving yourself of an appreciable amount of nutrients by peeling a carrot.

    • Jimmycrackcrack@lemmy.ml
      2·
      4 days ago

      I ended up at the practice after I first started cooking for myself and didn’t think to do this and wondered why the carrots were so unpleasant. The peel is just too… carrotty. It’s just super intense carrot taste to the point of unpleasantness, also even with a good wash it kind of tastes like dirt. I only really like it when it’s those little carrots sometimes referred to as ‘dutch carrots’ and they’re roasted so you get some blackened char on that skin.