Same here - I’ve been considering the Ryobi riding mower. Cub Cadet has an electric rider as well. It’s interesting, if you can mod your kids power wheels, these riding mowers are basically the same concept. All you’d need would be the electric motors —- which are plentiful — and a 48v 100ah battery. The later is around $2500 on Amazon... which even though you could retrofit/build your own, the retail pricing of the finished mower product isn’t so bad by comparison. I’m not sure of the extended warranty availability but given the battery is easily 80% of the value of the mower that would be my chief concern if it ends up only lasting a season or two.
Thank you for pointing that out. I generally stick to as much plain vanilla Django as possible. This may be dimwitted of me but I currently return a jsonresponse dict as my ‘api.’ In my forms I’ve added a noun that allows me to specify httpresponse or jsonresponse and a verb to specify the crud function.
You have a point re: vindictiveness and pettiness. I clicked the link and immediately scrolled into the article failing to notice the author. After about 30 seconds I had the following reaction, “wait! Is this Taleb?” Despite the severe flaws in his prose, he makes some points that I think are worth considering. The chief one is that it’s kind of dumb to attempt a measure of total mental capacity. At best it will result in gross over generalization of the individual’s potential. So what’s the point if not to serve as a means for separating people into developmental tracks as early as possible. Put another way, IQ is simply another way people get evaluated not as individuals but as cogs in the machine. I rather like this critique of IQ and I’m appreciative for Taleb bringing it up (though I doubt he’s the first).
This is a pretty good idea. I'd be surprised if there isn't already an engineering / SW team doing this to create better tools / conditions. Maybe there's a way to pull request your ideas into this effort (presuming an effort exists)?
I guess the poll questions are useful in terms of unrestricted reopening but say nothing about support for partial reopening / reopening with conditions - which in of itself is a bias by omission.
In the half sample, they asked about eight different kinds of businesses (Question 4a-4h) and with the exception of movie theatres (18%) and golf courses (41%), they were all in the 20s to 30s.
As for reopening with conditions, I don't know that there are concrete plans that would be easy to poll. I think you'd lose a lot of people if you had to describe a series of possible schemes in great detail.
Fax has an ip protocol called t.38 however it is inconsistently implemented. Most services still rely on g.711 - essentially uncompressed voice - for transmission of fax tones. However there is no guarantee the end to end call will be g.711 even if specified during call setup. There is an app called eFax - unfortunately the service is not free but I as a subscriber routinely fax over the phone when it’s the only way to communicate (like with a doc office).
While G.711 is uncompressed (it’s the same codec used within the PTSN backhauls), it’s still not great for fax because the fax protocol doesn’t tolerate the jitter introduced by VoIP. (Reliable latency is the one big benefit to switched networks like the PTSN.)
As I understand it (and I could be wrong), T.38 solves this by emulating an independent fax modem on each side of the analog connection, and only sending the image data over IP as opposed to sending audio.
You’re right g.711 is not ideal either. Jitter is a killer. T.38 is a solution when it’s supported on both sides and it is often not. The best solution is email but apparently every title office and pediatrician in the land cannot be bothered! ;)
Although thankfully many have moved on.
We just finished our 25lb bag from the Ebola panic buying days... make sure before you buy a ton of flour you know what you’re going to do with it. Bread isn’t very good without yeast (good luck finding that), cakes aren’t very good with all purpose flour, pasta is really hard to make without a pasta maker, etc... sorry to be a downer but I’m kind of the opinion that while some flour is good, and it’s certainly good to learn how to use it, don’t expect to transform your kitchen into your favorite bakery. Also... this is just my perspective but Walmart and sams are rocking the supply chain... with some few exceptions we’ve not had to look hard for anything we want and their home delivery process is awesome. Amazon has done a great job too... i do not miss two day shipping at all... as long as I know it’s off my to do list and into their queue I’m good.
Mix flour and water and sugar and in a day you'll have a culture of natural yeast going and you can keep replenishing it as needed. There are also a variety of baking powder/soda breads you can make.
I've been baking cakes since I was about 13 and I have never used anything other than AP flour. OK. I've used bread flour in a pinch, being super-careful to mix it very little because of the high protein content.
Pasta: roll it out thin and cut with a knife. It really doesn't take that much longer. I did it like this forever until I got a pasta roller/cutter.
Not trying to be contrarian, but I felt to point out that nothing here is a show stopper, it just takes a little creativity/experience.
Besides yeast being almost-everywhere including the flour itself (the sourdough option others have mentioned) I will point out that you can also leaven your bread with the yeast from beer.
I've become a sourdough bread baker over the past three weeks, going from producing constructionnmaterials (dense bricks) to some of the best bread I've ever had.
Realized yeaast wasn't to be had for love or mone:
Spelt was a buy where other flours were cleared out at a natural food store. Last whole wheat was a half-kilo bag. I'll hit numerous stores, early in the day. Buy what's available though AP / whole wheat / specialty by preference.
Gourmet / natural food stores have tended to better selections. Ethnic food aisles often have flour where main selection is out, or specialty flours regardless.
Whole grains are also available. I've contemplated buying a mill.
Ironically, the KitchenAid I'd always coveted has proved all but wholly unnecessary for breadmaking, though the milling attachmnent is among the options available.
And, FWIW, I'm experimenting broadly with grains and augmentations.
Today's batch was 1000g flour (50% AP, 25% spelt, 20% WW (last of the bag), 5% einkorn), 25g salt, 80% hydration, 200g walnut pieces, 100g mixed whole spelt & eincorn grains (boiled. in salted water). OMFGood.
I've started a straight bleached white flour batch, basically to see what the worst possible flour might be.
Sounds great. We just broke out our kitchen aid which had sat dormant next to the bread machine for years. I didn’t know it had a mill attachment but I guess I’m not surprised.
