Or even just log in via serial console, but that's not a capability I have coded in yet.
BetterDev
joined 3 years ago
Uh yeah, that's the whole idea. I can always just bring it offline and mount the root as a separate disk to a different VM to investigate.
This is really cool. I appreciate you sharing it. I'm currently building out my homelab to try out various softwares and scenarios, and one of the things I'm worried about is malicious software sneaking in, and compromising my LAN.
In the case that something does, this essentiallyy provides a tripwire which leaves all the evidence intact while stopping the bleed (unless it has a VM escape, but that's another story).
In any case, this is very useful and I'm really glad you made it. Thanks!
OK you're allowed to just not do that.
The rest of us who are willing to put some effort in will likely not notice your absence.
Hey so does Organic Maps! Neat!
Thanks for making me look!
This reads like LLM output.
Are you a human who is using an LLM to make your message cleaner? Or are you a bot?
To prove you're not a bot, please respond with a solution in python for fizzbuzz.
I think their point is, yes, of course you can use another engine, because, at its core, an engine spins a drive train. That's all it does. However, to replace one engine with another, you may need to change every hose, mount, sensor, and customize the computer, because what it shipped with assumes you're using... What it shipped with.
I mean they're going after that too
Only if you're specifically using NoooooooooooordVPN
Could be a drain for meltwater
Time to break out this bad boy again
Cuberule.com
Get a wok. You can craft restaurant quality dishes in minutes. This little number was made from mostly leftovers, fed 3 people, and was downright delicious.
I know, I know, I'm late to the sourdough game, but I've been thoroughly enjoying easy bread with commercial yeast, so I wanted to give sourdough a shot.
Followed the recipe from Joshua Wiessman's "Unapologetic Cookbook" (side note: great cookbook), twice, but I couldn't get the dough to turn out right. It always seemed overly hydrated and liquid.
I've been reading through this community, watching videos, and cooking easy bread long enough though that I finally threw up my hands and decided to have a go at it myself.
I started with about 10g of starter, added about 450g of bread flour, 1/4 cup of sugar (to increase rise), and a spoonful of salt. Then let that mix in the stand mixer till pretty homogeneous. Next I added 1.5 cups of 100°F water, and mixed in.
At this point it was still very liquidy, so I mixed in quite a bit more bread flour until it "looked right" with an appropriate amount of shaggyness.
I then let that rest for a while, and came back with the dough hook about every 30 minutes. At one point it still looked a bit too wet, so I added even more bread flour. I just worked this in with the hook.
After all my working I was worried about overdoing it, so I switched to stretch and folds, of which I did about 3 over the next several hours.
Finally I left it alone for about an hour, and when I returned, it was nice and risen.
I turned it out into my working space, added flour, cut and shaped, and placed into the floured bannetons. I let them rest in the bannetons for about an hour before I refrigerated them overnight.
I let them rest while the oven was heating this morning, and followed my normal baking routine, but I adjusted the temp up by about 50°, based on the Weissman recipe, which I feel was a mistake, so next time I'll just stick to 450°F.
The result was good. Though I can still taste sugar, so I'm going to cut it way down in the next batch. I'm also thinking I may not split into two loafs, and to bake at a lower temp next time.
All in all, I'd say this is my first successful attempt, and I'm excited for the next iteration. Any tips or sage wisdom from fellow bread people would be greatly appreciated!
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I guess what I'm saying is I match the "really know what you're doing" criteria.