Old profile: luccus@feddit.de

Mastodon: luccus@chaos.social

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Joined 1 year ago
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Cake day: June 28th, 2024

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  • Luccus@feddit.orgtoPrivacy@lemmy.mlA list of privacy tips
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    3 days ago

    This is just hackerman posting.

    You’ve got the paint mircophone thing, which requires someone to physically be at (your) location and install hardware, but not encrypted DNS, or not - you know - just posting your current whereabouts to social media?

    Someone being physically near you and installing specialized hardware is quite a threat level.

    Fucking: “Cars will collect telemetry locally to be shared when you visit auto repair shops.” DUDE. They have mobile data in these things. I can’t even. Your list is so thoughtless.

    And what’s second hand clothing gonna do for you, if the people surveying you have eyes and object permanence?


  • Basically, the pan must be hot but not too hot.

    It sounds kinda stupid, but before I got used to my current pans, I always had to add a small drop of water to check whether I could start. As soon as the water began to boil, the pan was hot enough to cook (but wouldn’t just burn everything into a crisp).

    In theory, it’s really, really simple, but to be able to intuit the pans temperature, really felt like a boss move… for the first few times, until it just became second nature. I had to scrape off more than one egg before it clicked.


  • Its manufacturing requires relatively large quantities of fairly toxic and also very resistant chemicals. This means that when they enter the environment (and they will), they will poison it for a very long time, with consequences that are not yet fully understood.

    In addition, it decomposes when heated above 260°C and can detach from the pan and get into your food. Keep in mind that almost all oils start to smoke well before reaching this temperature, so you should be able to tell when you’ve just ruined your pan.

    In my opinion: hot stainless steel and a little butter will prevent food from sticking. This requires a (easy to learn, but still) technique, but once you got it, you can enjoy your stainless steel pan for basically forever.