Not open source but freeware and really simple and powerful. Absolutely no BS program and it just gets right to the business.

https://www.faststone.org/

I’ve used it for years on Windows. I wish there was a similar program for Linux thats just freaking works.

Forgot to mention that it is stupid farst since it preloads images into memory so it can display images instantly hence the name. Perfect for browsing network shares. I only used the faststone image viewer, so not sure how the other programs work but I’m sure they are great too.

Already deleted organic maps and downloaded comaps instead and used it yesterday. Works great for navigation showing intersections and turns at a nice zoom level and clear guides. Love it over Google maps already.

Only major downside is live traffic and also that map changes for closed roads doesn’t seem to update the navigation. The navigation still takes me down a temporary closed road that as far as I can see on osm.org is marked as closed but I’m not sure who’s fault it is because the road is also still visible on osm.org and only by selecting the road and looking at metadata can I see that it is closed. Not sure how and where to report this bug.

When cast iron is exposed to extreme heat, it can warp, crack, or permanently discolor.

This makes no sense to me and I would like to see some scientific research. We are not even close to the annealing temperature of cast iron (1300F-1400F). In no way can i imagine that a 1000F alone will make the pan warp. It really shouldn’t be possible from a material science perspective.

What makes cast iron crack and warp could be rapid temperature change if you put it immediately under cold water after high temperature since the temperature gradient in the material will form stresses that could cause cracks. But if a 1000F warps the pan I’d say that it is poor quality cast iron or something else is going on.

Why would they design the oven with a self cleaning cycle if you cannot use it? It’s advertising a feature that you cannot use. Sounds like a strange advice to me.

Glad to see that you succeed in making it good again. Now it looks properly clean as i was writing about on your last post. All that black gunk is gone and it has a nice brown smooth surface.

Actually i found that cleaning it with water, a little soap and a soft brush in-between layers may help a bit in making sure that any seasoning that didn’t adhere strongly gets washed off and making the surface ready for the next layer. But honestly the pan looks so good to me at this point so I’d probably just start using it like normal and as such it’ll get cleaned with soap in-between the layers (if you choose to do that of course but I highly recommend) when you clean it after cooking.

I wouldn’t say it’s completely without seasoning. It still has a light brow color which is already the first layer of seasoning. You don’t really need hundreds of layers for good performance. My carbon steel pan i just bought I started using after just 2-3 layers and it is working really well already. They key is to stop worrying so much and just use it, and don’t forget to clean it really well so the layers don’t get too think. It is when the layers get too think or if too much food gets charred stuck it can flake off like that. So just clean/scrub it well, and give it a suuuuper thin layer of oil afterwards. Then when you preheat the pan next time you use it that thin layer of oil will be you next layer of seasoning.

What I am about to say is controversial I know but there is a lot of misinformation out there about seasoning, cleaning and more. I hope you’ll hear me out because I recently changed my rutine completely and are getting way better pans out of it.

Now to it!

What i see on the picture is NOT seasoning breaking off! It is charred on food. Proper seasoning is microscopic thin and smooth and quite resistant to a lot of things. But fear not! It should be easy to rectify.

I would clean the gunk I see off with a steel sponge but with light pressure and I would use soap. Yes normal dish soap! If it comes off with dish soap and light brushing with a scrub (not steel) it is NOT proper seasoning and it deserves to come off. I only suggest steel now because you seem to have quite a lot of charred build up that I would takke off. On a daily basis i only use steel if i ever see a tiny spot of charred on food that is stuck. Any food left on the pan will inhibit a proper seasoning to build up so really do clean it. Modern dish soap does NOT destroy seasoning, that is only old style soap.

But here is the important bit. Now the pan has absolutely no protection if there are tiny gaps in your seasoning and it will rust really easily ( especially because the sesoning is maybe not super good and if you used a steel sponge here the first time you might actually damage the seasoning a bit but that is not really a problem because we’ll repair it immediately).

Always dry the pan with a teatowel. Make sure it is completely dry. (Note if the teatowel get dirty when drying it is not clean and it’s back to washing with soap and brush)

Now use a drop of oil (basically anything will do but not olive oil I think) and use a paper towel to spread a super thin layer of oil. Take a clean paper towel (or flip it over) and wipe any excess oil off. You want barely any oil left. Only a subtle shine.

You can now do one of two things

One: If you trust your pan to have good undamaged seasoning you can just put it away.

Two: put it on the stove and heat it up for 10-15 min on medium-hig heat. The oil starts smoking and this is where the seasoning is being created. The super thin layer of oil burns and creates a microscopic smooth surface of polymerized oils that binds to the steel. You can ONLY do this on a proper clean pan with no charred on food.

Since I started cleaning with dish soap to get proper clean pans and a fresh layer of oil, I have pans that are so much more consistent and non stick than ever before because the seasoning can be created properly on a smooth and clean surface every single time.

I usually put it back into the molden Earth core to melt it at its origin temperatures. Just like mother nature intended it.

What is worse is when people are wearing a Bluetooth headset and still holds their phone like this.

I can only agree to that. I feel you. We can only hold them accountable by being disobedient to the norms of consumerism and stop giving them money and publicly humiliate their actions.

Of course those are low hanging fruit as well. It just didn’t come to mind when I was writing. Thanks for adding to the list. No need to be condescending.

You are talking from a pure economic and profit viewpoint. The nature doesn’t care about your profits. It cares about your actions. Nature is literally burning right now and we need action to prevent that and yes that does come with a price. Stop thinking only in profits. Also your argument about the “cheap price” does not hold up. We use billions of meters of recipes every year. Let’s say the average frensh person go shopping 3 times a week and thereby use about 0.5m of receipt there are 67 milion people in France but let’s say some are kids and some don’t go shopping so let’s make that an even 50milion people.

50 milion people using 0.5m of paper for 50 weeks that’s 1.25 bilion meters of paper for 0.07€ that’s 87.5 million euros spend on just the paper alone then there’s the cost of all the machines and man hours spend on servicing them etc etc. and that’s just France!

So come again.

Edit: yes you say tax evasion is higher, but I highly doubt moving from a paper recipt to a digital one or none at all will change that significantly

While I agree that we should focus heavily on the big stuff I really don’t understand why people get so upset about this. Everything little thing helps and if people just said “yes of course we should stop that” and moved on to the nex thing, we could get so much further. It’s just such a low hanging fruit to ban stupid receipts that are generally not wanted.

Other low hanging fruit examples: single use plastic bags, single use plastic plates and cups, unnesseary packaging for products, non biodegradable packaging, unnesseary lights in stores that are closed, the smallest coin size like the 1-50 cent etc etc etc. Literally everything helps so don’t get upset.

If you can’t handle the small changes how the hell do you handle the bigger changes that are to come.

This is why we can’t have nice things

No way it’s the schools fault if the kid sidloads anothe os. That should strip the responsibility and it’s the parents problem. Ultraconservatives can just stfu. about this.

I never really understood the need for that strickt controll of the hardware… Who cares if Linux is sideloaded or if students unenroll. Imho I think if you need that strickt controll you are bound to get so many unnesseary issues down the line. Instead let student 6se what ever the fuck they want and for security just make sure they WiFi/ethernet is secure and locked down and any services the students need are behind a secure 2fa login. Treat any device as untrusted is more healthy for your security in the long run imo. If students need special software that they can’t run on their own machines you can lend them a machine for that specific task for a specific time. Problem solved.

Rsync is great but if you want snapshots and file history rsnapshot works pretty well. It’s based on rsync but for every sync it creates shortcuts for existing files and only copies changes and new files. It saves space and remains transparent for the user. FreeFileSync is also amazing

This is not strictly a to-do list app but a Kanban board. It has many of the same features and It work really well. The api is also amazing if you want other apps to work with it (doing some programming yourself tho)

https://kanboard.org/