Link to Original Source
Link to Original Source
Testing is time-consuming and expensive. Lying is quick and cheap, or even free if you already have a marketing department.
So let's say you do go to the bother of setting up a nice GPG system between yourself and third parties and you're happily transmitting your alphanumeric gobbledeygook to your mail server via STARTTLS...
In short: just encrypting your mail at the source isn't really a solution to what is a blatant MITM attack. Hopefully server and client software will start mandating TLS instead of STARTTLS very soon... wish it had been the default for years.
I don't know if I'm alone here but I've been hot-plugging CPUs, RAM and even, shock horror, keyboards and mice on linux now for at least five years without having to use systemd to do it. Linux has had awesome hotplug support for years, even in the bad ol' days of static devfs.
Not trying to denigrate the GP - I suspect they've just never had to deal with a server environment that changed much. But rest assured linux has been capable of dealing with radical changes in hardware for at least five years, and changes to peripherals (disc, network, keyboards, USB, blah) for at least a decade. That people think this sort of thing is only possible with systemd is all just mirrors and wires.
But... but.. but the Daily Mail website told me that looking at actual trends would give me cancer!
This was already shown back on Charlie Brooker's TV Go Home over a decade ago. No link sadly as it's flagged as "obscene" by the company filter...
A Dark Thriller starring Nick Berry.
Professor Jack Warburton discovers the source of the tumbling fun to be a shadowy government bureau, and uncovers the alarming scientific method by which complete rows of blocks mysteriously "disappear".
Jack Warburton - Nick Berry
Hannah Turnpike - Caroline Catz
Spatial Awareness Dude - Dexter Fletcher
L-shaped Block - Charles Dance
Cerys Matthews - Ray Winstone
Because no-one else in the world knows how to ROT13 the @ sign.
Classic display of that same effect on drives in an enclosure causing a pretty severe performance drop:
Be careful what you wish for; I'm sure the ISPs would love to be able to collect tithes from users and redistribute them to all of the eligible sites that you visit. And then plaster you with ads anyway.
I'm guessing it's an acronym so let's see what might fit...
Reading is fun!
Resistance is futile
Resource interchange format
Royal Irish Fusileers
None of those seem to have any bearing on the context of the article (other than a tenuous reference to Borg Gates). Any editors around to perhaps explain what it means?
Gnomoria is also inspired by DF, and arguably is much closer to the spirit of DF than Minecraft is, and the graphics and interface are (IMHO) far superior to OotB Dwarf Fortress.
If you enjoyed Minecraft but don't yet feel ready for the mind-bogglingly insane brilliance of DF then Gnomoria is a good stepping stone. I became aware of it during Aavak's (also a DF player) Let's Play and picked it up soon after, whilst it doesn't have anywhere near the depth of DF (traps/mechanisms are much more limited for example) if you only have a few hours it's much easier to dip in and out of, whereas with DF I usually have to play for days at a time...
FWIW when I play DF I do so with a tileset and all the rest of the gubbins one might find in the Lazy Newb Pack. It's a sublime game but the complexity and inconsistency of its interface can be one of its biggest frustrations.
The burning occurs because once all the water has evaporated from the top of the crust, it'll burn incredibly quickly. Typically it's difficult to gauge from a quick glance how much moisture is remaining in the top layers of the bread - although much easier to gauge the amount of steam you see when you open the oven door.
Easiest solution to tackle the evaporating of water is to brush a little oil over the top. Water evporates, oil soaks in instead, the hot oil helps the crust brown quicker and prevents it drying out as quickly yet makes it very crispy. If you want the bread cooked more evenly, re-wrap the whole thing in foil - the inside will stay soft but the crust will be more pliable too.
This isn't the sort of thing you can do in advance - if you apply oil to soon-to-be-pre-packaged garlic bread, it'll soak throughout the bread, negating the effect, so if you must use the premade stuff, crack open the foil and get busy with the pastry brush. Lots of people will say use olive oil, but at 200ÂC rapeseed or groundnut oil will cook better and won't spoil the taste of the garlic butter.
Can't believe I just had a minor geek-out about garlic bread, something I don't even like that much. But I've done it this way for others and none of the survivors have complained yet