krayj

joined 1 year ago
[–] krayj@sh.itjust.works 1 points 11 months ago

I'd never heard of STIR/SHAKEN....but after looking into it, supposedly T-Mobile was one of the first mobile carriers to implement it...and I'm on T-Mobile....but for the past several years, I keep getting unwanted spam calls to my cell phone that appears to be originating from very regional local numbers (area codes and number prefixes that are local to my area)...because of that I just assumed that they had to be spoofed since the calls are always an unwanted telemarketing robo call and never involve an actual business that is local to me.

So I don't know how they are still doing it, but somehow telemarketers are causing calls to route through exchanges that are completely local to me.

[–] krayj@sh.itjust.works 9 points 11 months ago (4 children)

I think it's too late for this to be useful. Number spoofing is ultra-common these days and most of the unwanted calls I receive are from spoofed numbers that appear to come from local areas.

If we start blocking the spoofed numbers then eventually we'll just be blocking every possible combination of digits that can exist.

What we really need first is better detection and blocking of calls using spoofed numbers.

[–] krayj@sh.itjust.works 4 points 11 months ago (1 children)

If answering the email requires writing a book to anticipate all the possible questions or options or complications that might come up, then no it's not disrespectful to call someone instead.

[–] krayj@sh.itjust.works 2 points 11 months ago* (last edited 11 months ago)

I tried a similar scenario: The phone has a nfc reader built in, so I put the tag on the charger and tried letting the phone read it, but quickly discovered that android can't/wont read nfc tags unless the phone is unlocked, which defeated the elegance of the solution. I hadn't considered buying a standalone reader and attaching the tag to the phones, that sounds a lot more complicated.

[–] krayj@sh.itjust.works 1 points 11 months ago (1 children)

Is there some law of physics saying you can't target and destroy a plane from above?

[–] krayj@sh.itjust.works 1 points 11 months ago (1 children)

You made the general comment that hypersonics don't make sense "against airborn targets", so that's whst I was asking about...not bombers specifically. Fighters are airborn targets also, and those are what I was immediately thinking about when you said hypersonics make no sense against airborn targets.

[–] krayj@sh.itjust.works 5 points 11 months ago* (last edited 11 months ago) (2 children)

Using an Automation APP like Tasker to turn off a Home Assistant-controlled smart plug when the battery exceeds a reprogramming threshold, might be a more reliable method & works for any device.

This is the method I have been using for years and it works great. I use Home Assistant to manage the automation, the Home Assistant client app for Android (you could use tasker for this) to collect the device telemetry to send to Home Assistant (how it knows when the battery hits 85% or drops below 70%).

I do want to point out there is one small downside to this method: your device charger (and I'm using an Anker wireless phone charging stand as my charger) only works for one device. Example, say my personal phone is charged up to 85%, so I take it off the charger, but my work-issued phone needs to be charged, but when I put my work phone on the charger nothing happens and it doesn't charge because the charger is connected to a smart plug that's turned off because my personal phone is charged up.

[–] krayj@sh.itjust.works 1 points 11 months ago (6 children)

Hypersonics don’t make any sense against an airborne target.

Why not? Aren't all modern active counter measures dependent on reaction time? And isn't there simply a lot less reaction time against a hypersonic inbound?

[–] krayj@sh.itjust.works 3 points 11 months ago

And job applications!

[–] krayj@sh.itjust.works 59 points 11 months ago (1 children)

As much as I would LOVE to see them waste their money on this, we know they are all talk and no action and won't actually contribute anything.

[–] krayj@sh.itjust.works 9 points 11 months ago

They don't need to "enter the war" because they are already successfully planning, funding, and supporting it from behind the scenes.

[–] krayj@sh.itjust.works 4 points 1 year ago* (last edited 1 year ago)

Not only did they NOT do a recall, they also did NOT execute any kind of customer outreach program to advise about the very real possibility of data loss. And then to just shit all over everyone, they put all the affected products on sale with deep discounts - presumably to sell them as fast as possible before the bad bress became more widely heard.

 

This was my first attempt at making a seeded bread (using caraway seeds to give it that traditional Jewish rye bread flavor).

Came out really nice...flavor reminded me of the kind of bread I'm used to getting in the deli.

It came out so good that I (obviously) had to immediately run to the store and pick up some sliced corned beef to make some corned beef sandwiches.

The basic make-up was; 75% bread flour, 25% whole dark rye, 73% hydration. Oh yeah, and 75% of the liquid I used was actually dill pickle juice from a near-empty jar of store-bought dill pickles. It's been hot here, and I don't have air conditioning, so I used cold packs from the freezer to keep my fermentation bowl chilled in order to stretch out my bulk-fermentation time to 9 hours.

 

My starter is already quite sour and full of character, so if I use more of it, I'm directly adding those flavors sraight into the dough, but by using more starter it will result in less fermentation time, and less proofing time, which means less sour and less character developed through fermentation and proofing.

On the other hand, if I use less starter, the dough is starting off with less of that initial flavor and character, but the lower starter amount means longer fermentation and proof times, which means more character in the final product.

So which is more impactful to the flavors of the final loaf? The extra initial starter, or the longer fermentation and proof times?

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