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HarvestMoon0000 wrote: ( i'm a software dev in case you are wondering )
This might seem mean but it is in fact an attempt at constructive criticism.
Your posts are unintelligible. It isn't clear what your points are. It seems that you are complaining about something but doing it in such a way that it is difficult if not impossible to follow, perhaps because it is so rambling.
I might note that communication, written and oral, is something that a developer must be able to do. So if your professional communications are similar to this then perhaps this is the problem (again not sure what the problem is but maybe that is a problem?)
It is possible to work on being better able to communicate. Note that written and oral communications are different skills and so must be worked on individually. Also keep in mind that if a developer wants to move up in an organization and/or to different levels then oral/written communications are an absolute requirement.
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Voted as abusive.
You want to know why? Send five BitCoin to my wallet 
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Well I don't think anyone is gonna click on your link...
".45 ACP - because shooting twice is just silly" - JSOP, 2010
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You can never have too much ammo - unless you're swimming, or on fire. - JSOP, 2010
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When you pry the gun from my cold dead hands, be careful - the barrel will be very hot. - JSOP, 2013
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It started heating water without being turned on, just plugged in - which was a pain as tonight's supper was in it defrosting, and didn't need heating to over 90C for a few hours. And herself was going to cook a beef joint in it tomorrow.
Long story short: it's dead dead - the electronic controls have died, but the PSU is fine. I found it was held together with tamper proof screws, so I took it apart on the basis that there must be something interesting in there if they don't want me to look...
So I've had to get another: Anova Precision Cooker[^] - which is my first IoT device (and quite possibly my last if I get my way.) Thing is, I can see a point to this being IoT - you can control it from your phone so you can start it cooking so it's ready when you get home.
But pricing is a joke: the same device is from £164 (second hand) on Amazon, to £99 + £23.50 delivery on Fleabay from Lithuania. But ... direct from the manufacturer, it's $99 and free delivery from the Netherlands, 3 - 6 business days. Or I could add £16.50 for DHL delivery ... in 3 - 7 business days. Hmmmm....
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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F*** it, sous vide is yesterdays trendy must have. Sling it and go back to 1970s cooking, flambées and all that, must be time for a resurgance! 
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Munchies_Matt wrote: go back to 1970s cooking, fondues and all that
Gawd! It's been decades since I last had 70's cooking* - a fondue was a good way to pass an evening with friends and a lot of wine!
* Except Prawn Cocktail, which isn't cooking at all. Damn good though!
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I love fondue, unfortunately the family isnt so keen, so I get to eat it on my own!
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Do you give yourself forfeits if you drop the bread in the pot? 
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No, but I have heard of it. I imagine a shot of ice cold schnapps could be a good forfeit.
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They just don't make things like they used to. 
My mother's Kenwood mixer died recently after 55 years of heavy use. Where do you get such quality nowadays?
Ad astra - both ways!
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Daniel Pfeffer wrote: Where do you get such quality nowadays?
Second hand, I suspect ... modern stuff is mostly designed to survive the warranty period. Just.
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My Mums Kenwood mixer died, took it apart soldered the broken wires applied some heat shrink, all good!
. Things these days are not built to be repaired.
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In this case, it was the motor that burnt out. 
Fixing it is beyond my talents.
Ad astra - both ways!
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OriginalGriff wrote: it was held together with tamper proof screws
the $1 shop has sets of drivers for them things and over 1000 sellers on ebay that'll sell a full set for a few dollars free postage from China, cant really call them "tamper proof" any more, more damn annoying trying to figure out which bit to use.
In fact star slot bolts are quite common on everything from bicycles to heavy machinery - not to be tamper proof, rather
- for small bolts/screws the star shape is a more resistant to over torque damage (rounding), and
- sometimes to differentiate bolts purposes' such as on bikes the hydraulic brake oil resevoir cover will be a star whereas the fixing bolts are usually hex/allen.
A lot of [Chinese] machine assembled electronic items such as your PSU most likely also used them for the better torque handling, often the bolts/screws are made from low grade cheap [soft] aluminium alloys, and they also can handle a higher margin of size error compared to the allen and philips. (Most of these things are fully machine assembled, millions of units per month.)
Signature ready for installation. Please Reboot now.
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Looks rude.
Keep your friends close. Keep Kill your enemies closer.
The End
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A friend of mine has one of those. He loves it. What's your favorite meal to make with it? He's always looking for more recipes  
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I tend not to cook "whole recipes" with it - just use it to get the primary ingredient right - steaks, beef joints, lamb legs, burgers, chicken breasts / chunks all work really well. Since the various ingredients generally need different temperatures to "give their best" I find whole recipes a pain rather than an help.
But... steak au poivre, Red Thai Curry both work well, as does pretty much any fish!
I'm still trying to get Dauphinoise potatoes right in the sous vide though - they are a PITA to gently simmer for long enough without the potatoes falling apart completely!
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Yea, whole meals aren't worth the trouble. He most recently used it for a rack of lamb that turned out really well. I haven't had gratin dauphinoise (or as I know it - scalloped potatoes) in a long time. Now I want some 
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Yeah, they do lamb really nicely - once you get the timings right. First time I tried I followed timings I found on t'interweb and gave a half leg 18 hours at about 56C. Came out like slimy baby food, just inedible. Now we do it 2 1/2 hours at 57, and it's really good!
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OriginalGriff wrote: So I've had to get another: Anova Precision Cooker[^]
Looks like a dildo. What do you do, stick it in the arse of your animal of choice and it cooks it from the inside out?
OriginalGriff wrote: But ... direct from the manufacturer, it's $99 and free delivery from the Netherlands, 3 - 6 business days. Or I could add £16.50 for DHL delivery ... in 3 - 7 business days. Hmmmm....
Pay the extra £16.50, you know you want to.
Michael Martin
Australia
"I controlled my laughter and simple said "No,I am very busy,so I can't write any code for you". The moment they heard this all the smiling face turned into a sad looking face and one of them farted. So I had to leave the place as soon as possible."
- Mr.Prakash One Fine Saturday. 24/04/2004
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So, I had no idea what a Sous Vide is, so I researched it.
I still don't know why you would want to cook this way? Not saying it is bad, I just don't understand it.
Is this something that a slow cooker (aka crockpot) can do?
Anyhow, I always try to buy products that have been on the market for at least 3 years, and then, If I can, search the reviews for a feel of what the average life expectancy is for the product. If it has been doing well for at least 2-3 years, then I will most likely purchase it.
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Sort of - the problem is that a slow cooker / crock pot isn't accurate as far as temperature stability goes. And that is exactly what sous vide provides. Because you can select the exact temperature that your food cooks at (and have it maintained to less than one degree C) you can "target" specific proteins, which means that you can turn tough meat into wonderful medium rare tenderness without any risk of it drying out, and with a guarantee that the results will be the same each time. So you don't get chicken that is raw in the middle, or dried out and tough.
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OriginalGriff wrote: you can "target" specific proteins, which means that you can turn tough meat into wonderful medium rare tenderness without any risk of it drying out, and with a guarantee that the results will be the same each time.
How the hell do you get a piece of meat in that thing?
Michael Martin
Australia
"I controlled my laughter and simple said "No,I am very busy,so I can't write any code for you". The moment they heard this all the smiling face turned into a sad looking face and one of them farted. So I had to leave the place as soon as possible."
- Mr.Prakash One Fine Saturday. 24/04/2004
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You don't - it heats and circulates water in a container, and the meat goes in a vacuum pack which goes in the water. That way, you get the stable temperature, and better heat transfer (since water is a better heat conductor than air) which means a more even cook through the whole product.
Plus, (within limits) it doesn't matter how long it's in for, after the actual cooking time, the product won't overcook, or go dry while it stays at the "right temperature" - so you can chuck steaks or chicken in there and eat them when everyone is ready (after a quick very hot sear in a pan or on the BBQ) instead of having people be ready when the food is done.
It can get very, very nerdy when you start playing with the temperatures, 0.5C can make a significant difference to texture!
Or - as you suggested - you stick it where the sun don't shine (and then get done for animal cruelty). 
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