I usually just say 30 degrees. 😁

This very much. They are probably the largest private worldwide vigilance operation ever to exist.

Unfortunately they provide services that are very valuable to some organisations, so they get away with it.

3D printing is generally pretty easy these days. Most of the difficult things from the early days have been largely automated through the use of numerous sensors and firmware improvements, as well as better engineering and materials being used to make the printers.

That said, some things are paramount.

Most filaments absorb water (hygroscopic), and need to be properly dried before use. A quick search should make a lot of resources come up.

The printing surface should be kept clean at all times. Keep a spray bottle of isopropanol and a cloth handy. Wipe the bed after each print.

Calibrate your filaments. Grab Orca Slicer and go through the calibration procedures. Save the profile with the brand and material in the name. Some filaments will diverge depending on colour as well, so if you start seeing different results it’s worth it re-calibrating for the new colour - save it as a new profile.

Most of all, have fun! Experiment, ask as many questions as you have. Don’t be shy. Sometimes what may seem like a stupid one is actually very important and non-obvious.

https://lemmy.world/comment/21809492

Maybe reading the whole article will help, instead of focussing on a very small subset of the information therein.

Surely you’ve heard of Karl Popper’s paradox of tolerance.

They’re not afraid of pissing off. They agree but can’t admit publicly.

I think you mean 4. Unless you’re excluding China.

discriminates

… by being better for everyone involved. smh

This software can never get enough praise.

I have HA on a separate VLAN from IoT devices and have set up mDNS reflection so it can find them.

Yes that’s fair. I live away from home now where bananas are always shipped by sea.

My understanding is that they reap the banana still green, stall their ripening (presumably by somehow making the ethylene inert or some other mechanism), then accelerate their ripening upon arrival.

This has the very evident effect of making the bananas last a very few days in between becoming ripe and getting mushy and improper for consumption.

Back home, they last maybe 4-8 weeks at different stages of ripening, from thick and bright yellow skin with a firm and slightly dry and zesty fruit, to a fairly blackened and fragile skin with a very soft and sweet fruit but still not yet mushy and gooey.

It’s common here to eat green bananas, to the point that many locals think that’s how it’s “supposed” to be. I have explained to friends that’s not the case and it has transformed their views of the fruit. It’s quite curious!

Thank you for that. It’s always nice to be “corrected” by a stranger who has no idea what they’re talking about.

Having had both mandarin and orange trees in back gardens in Brazil, I stand by my confidence.

From a link posted elsewhere in this thread:

When they’re expose to temperatures below 55°F (12.7°C) for long enough, the green chlorophyll breaks down and the orange carotenoids surfaces in a process called “degreening.”

Are you confidently suggesting that in Brazil it doesn’t get colder than 12.7°C? I have a land plot on the moon to sell you. Or, if you prefer to be educated instead, I can point you to some lovely mountainous places to visit in Brazil with a chance to see snow and some of the absolute best artisanal chocolate in the world!

Hell when I was a kid I saw snow at ocean level even!

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I can also say that bananas are quite yellow when ripe, without additives. Have had banana trees in 2 different houses, of 2 different banana varieties.

Having grown up in Brazil, I can confidently say that most of our oranges are indeed orange. Green is usually the colour of non-ripe ones and you can expect extreme acidity from them.

I think that’s just people. Lemmy just happens to be one of the forums where that’s observed.

But if they are indeed right, and that fire they have about it is used to defend their point-of-view until it’s been so scrutinised and counter-argued that either it has been shown to be incorrect, or no counter could undo the initial argument, is that not progress?

Lemmy is not academy. This is a web forum, most of us are not here to do formal science.

Guess what, most if not all veggies and vegans are also doing something morally dubious at best.

Factory farming, extensive farming, they’re all bad for the soil, bad for native wildlife, bad for native plants. The societal impacts of factory farming are also not small. In the end, the moral lines people draw are mostly at different places, neither is undoubtedly better than the other.

As it currently stands, the morally correct option for food production would probably be for a large amount of the population to starve. That, of course, is also not entirely morally correct.

Disclaimer: I am personally omnivorous. I have a son and many other relatives and friends who are or were vegetarians or vegans. I love a lot of veggie food and used to frequent vegan restaurants, so I have absolutely zero qualms with it.

I have personally tried to give up meat twice, once for 6 months and once for a year. On both cases my health suffered massively for it, and I went back to eating meat. I had a cousin who was, for many years, a hardcore vegetarian. She was also of the opinion that eating meat was wrong. A few years ago she reintroduced fish in her diet to overcome health issues after fighting them for years. Most symptoms subsided in a handful of months. I believe she now also eats beef, although infrequently and in small quantities.

I’m sorry to be that guy but reality is more complex than whatever moral line any one of us would like to draw. You’re not wrong but it would behoove you to acquire some nuance on your thoughts.

Amazingly, the same countries who are at risk due to aging/decreasing populations are the ones now refusing as much entry of people from other countries as they can.