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Brings this story to mind: The Breakfast Food Cooker
Freedom is the freedom to say that two plus two make four. If that is granted, all else follows.
-- 6079 Smith W.
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Reading this thread I get the feeling that the UK interpretation of "toasting" is VERY different from other parts of the world... how on earth do you make toast in an oven??? 
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Dutch, not UK. And like usual. You crank it up to 200 (Celcius, as in real measurement units, not those wonky Fahrenheits), when warm throw in bread, wait a bit, bingo, toast.
Does it surprise you that heat and bread equal toast? We even toast bread on the BBQ.
Bastard Programmer from Hell 
"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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As I said, your interpretation of "toast" is very different to the UK. Not wrong, just different. And we generally use centrigrade, not Fahrenheit, when specifying oven temperatures.
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Toast is not an interpretation, and those in the UK are wrong.
Centigrade? Most that I know use Fahrenheit; I'd never dared to dream about explaining how centigrades are ridiculous.
Yes, it's wrong.
Bastard Programmer from Hell
"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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Incorrect, on all counts.
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Nope.
I'd have believed you if you said "degrees Celcius". Centigrades is meaningless.
Bastard Programmer from Hell
"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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[UPDATED to clarify celsius/centigrade renaming] Hard to believe we're in an debate over what the different expectations of "toast" are in different places, and about Celsius vs centigrade.
re. Toast, most of the dictionary (British / English ones, not US ones or English/Dutch) definitions I've just looked at are explicit that toast is bread warmed and browned by exposure to radiant heat. I do put bread in the oven sometimes, either in loaf form or sliced or cubed - and what comes out is nice, but it's not toast. If I put it under the grill, or in an electric toaster, or hold it in front of an open fire? I get toast.
In the UK (and it may be entirely different where you are, I don't know and don't care) when we started switching from Fahrenheit, we (almost? I guess there may have been a few exceptions) exclusively referred to centigrade degrees. centi ~ 100, grade ~ divisions. By "we" I mean people in the UK. Originally Celsius had his scale going from 100 (freezing) to 0 (boiling). Shortly after, Cristin reversed the scale and named his improved version "Centigrade". It was only in 1948 that the scale was renamed "Celsius". Over time, Celsius has become the preferred term in common usage BUT it is a fact that a significant number of older people (including me), having already been through one name change, couldn't be bothered to change again - especially as the two scales are NOW equivalent. So older people, and older cookery books, and older ovens in the UK refer to centigrade. Of course since it's normally written as just °C its impossible to tell, and is irrelevant anyway. I read that and it sounds in my head as "degrees centigrade". Whether you "believe me" or not is irrelevant.
(And having just re-read most of this thread, looks like BLT somehow varies in meaning too; in the UK, the "B" stands for Bacon; saying "I can afford mince" makes no sense since mince is much cheaper than bacon... Also I can afford caviar, but I don't put it in my sandwiches!  BTW, lettuce is a great source of vitamins and minerals. Oh, and try mature cheddar.)
modified 14-Sep-22 13:22pm.
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DerekT-P wrote: Hard to believe we're in an debate over
To you; I totally believe that I'm ignorant on many fronts. You've taken time and effort for your answer, so yes, thank you.
DerekT-P wrote: re. Toast, most of the dictionary (British / English ones, not US ones or English/Dutch) definitions I've just looked at are explicit that toast is bread warmed and browned by exposure to radiant heat. I do put bread in the oven sometimes, either in loaf form or sliced or cubed - and what comes out is nice, but it's not toast. If I put it under the grill, or in an electric toaster, or hold it in front of an open fire? I get toast.
Toast; (Mom), that's what we do with old bread. It tastes nice if warm, but we toasted bread for later use. Ie, cooled down. It would keep for longer (beschuit, twice baked bread), but also provides less nutrients as a trade off to "raw" bread.
DerekT-P wrote: when we started switching from Fahrenheit
Wait, you switch?? 
DerekT-P wrote: we (almost? I guess there may have been a few exceptions) exclusively referred to centigrade degrees. centi ~ 100, grade ~ divisions. By "we" I mean people in the UK
Yeah; well, those are degrees, but that won't make much sense to an Englishman. Centi means hundred, yes; you absolutely right. Water cooks at 100 grades, freezes below zero grades (Celcius). That's not cooking at 100 centigrades. A centigrade is 1/100th of a celcius grade, as a centimeter is 1/100th of a meter.
I'm lousy at explaining.
Does your oven say 20000 centigrades, or 200 grades celcius?
DerekT-P wrote: (And having just re-read most of this thread, looks like BLT somehow varies in meaning too; in the UK, the "B" stands for Bacon; saying "I can afford mince" makes no sense since mince is much cheaper than bacon... Also I can afford caviar, but I don't put it in my sandwiches! BTW, lettuce is a great source of vitamins and minerals.
To most it is. I've got Crohns' and the >95% water stuff is inefficient feed. Minced meat is a greater source of vitamins and minerals; since every animal needs those, they available in every animal cell. Everything is available in meat.
Moreover, an animal cell is more easily to digest than any plant-based cell.
DerekT-P wrote: (And having just re-read most of this thread, looks like BLT somehow varies in meaning too; in the UK, the "B" stands for Bacon; saying "I can afford mince" makes no sense since mince is much cheaper than bacon...
Mince is cheap; can you not afford a burger with that bacon? Some real American Cheddar?
Keep your lettuce. If you can't afford it, don't eat it.
Bastard Programmer from Hell
"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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"Centigrade" was, in English usage, the exact equivalent of Celsius. A scale with 100 divisions. Simply meant 100 degrees between freezing and boiling. Many of us still use it (including me).
A BLT isn't a main meal typically; more likely a hearty breakfast or a lunchtime filler. We don't stuff as much food into our bellies as we can afford. Personally, can't stand American cheeses. Sadly "Cheddar" does not have protected geographic status as a name, but "West Country Farmhouse Cheddar" does. I've eaten cheddar in Cheddar (the small town in the west of England it originates from) and a good mature cheddar cannot beaten. (Except possibly by a nice bit of Lincolnshire Poacher with medlar jelly. Yum.)
Thanks for your response! 
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DerekT-P wrote: "Centigrade" was, in English usage, the exact equivalent of Celsius. A scale with 100 divisions. Simply meant 100 degrees between freezing and boiling. Many of us still use it (including me).
That's like deciding that a meter should be called a centimeter 
A centigrade is 100/th of a grade. The fact that there's 100 in the measurement unit between freezing and evaporating doesn't make it "centi"; there's 100 centimeters in every meter. Imagine the confusion if centigrades means something different in the UK than the rest of the world
The next divisor is called milli, then micro. How much microgrades go into your centigrade, and how much milligrades make one grade celcius?
DerekT-P wrote: A BLT isn't a main meal typically; more likely a hearty breakfast or a lunchtime filler
I had a full English breakfast, and seriously, you guys know hearty breakfast!!
DerekT-P wrote: I've eaten cheddar in Cheddar
Hahaha
DerekT-P wrote: Sadly "Cheddar" does not have protected geographic status as a name, but "West Country Farmhouse Cheddar" does. I've eaten cheddar in Cheddar (the small town in the west of England it originates from) and a good mature cheddar cannot beaten
I buy the cheap American cheddar for my burgers. The expensive smoked cheddar from the UK does NOT go on a burger; that one is saved for special occasions; mostly to prove to other dutch friends that there's more good cheese around than their/our "gouda".
DerekT-P wrote: Thanks for your response!
Thanks for educating me. I'm an hour away from England, and I'd be dumbstruck if anyone told me to bake my spacecake at 200 centigrades; my fridge goes down to 400 centigrades, but not lower (since water has the highest density at 4 degrees Celcius, or @400 centigrades).
I'm afraid that someone took the word centi instead of celcius, and that now the UK is like, we go with that It is named degree Celcius, because that's the mister that invented the scale.
A grade being a unit, centi a qualifier. Celcius the name of the scale. Also, works with degrees Kelvin; again, a grade being the unit, deca, centi, pica, mega, giga, just qualifiers, and Kelvin the name of the scale.
I'm sorry if I confused you even more. If I'd got 100 centi euro (aka, a 100 cent) for each times this comes up, I'd have had a euro each time 
(Since 100 cent, is a euro. 100 centigrade, is just a grade difference).
Bastard Programmer from Hell
"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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ah. I see your problem now. You're approaching it from a logical and consistent viewpoint, but this is the English language!
Though, if you think it through, [cough cough] we should just plough on until we've had enough.
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Toasters can become haunted : https://9gag.com/gag/aKE4NeQ[^]
That is, standard toasters can. I wonder if a smart toaster can be haunted. Would it be from the ghost of internets past?
"They have a consciousness, they have a life, they have a soul! Damn you! Let the rabbits wear glasses! Save our brothers! Can I get an amen?"
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Now, you need to start another thread on smart air fryers!
- Insert food
- Scan barcode
- Wait
- Enjoy!
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yeah... I think I'll give that a miss, as working out then marking with a pencil / felt-tip pen to create a bar-code could be a bit of a pain; not to mention error prone.
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I think I saw that on "The Jetsons"
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Obligatory Does Anyone Want Any Toast?[^] response.
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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for 5 days and just got back home
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Those can be nasty - they can cause all sorts of things including mood changes, delirium, even what looks like Alzheimer's! (Herself works in an old folks home, where they are pretty common.)
Glad you are back on your feet! ![Rose | [Rose]](https://codeproject.global.ssl.fastly.net/script/Forums/Images/rose.gif)
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
"Common sense is so rare these days, it should be classified as a super power" - Random T-shirt
AntiTwitter: @DalekDave is now a follower!
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OriginalGriff wrote: mood changes, delirium, even what looks like Alzheimer's!
That would really p#*s me off. Hold on a second...
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Was missing you in the daily Wordle and was wondering how you are doing.
Good to see your note.
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Several months back, we got a new customer using a cloud-based POS system that we hadn't worked with before. They are actually the first vendor we have encountered that had a real API for which they gave us a key and basically just said 'have fun!'.
I'm used to figuring things out myself so no problem, after all, it's just a web request that gets a response and does something with it. I dug in and using their Swagger UI found 90% of what I was looking for and started pulling data by the month. There are 2 different requests/pulls, 1 returns around 120K records/month and the other around 240K records/month. These ran fine until last weekend when they both started timing out.
I decided to break up the requests into smaller parts to maybe help things along so I added an outside loop to request one date at a time. Nope, still timing out. Increase the read timeout in the header. Still times out so double it...still times out so double it...
Now I'm up to a read timeout of 3,000,000 (50 minutes!!!) and it's finally running, albeit very slowly and still with some timeouts that I am currently manually re-running. It won't do any good to increase that value anymore as the timeouts are coming @ 2 minutes likely due to a server setting beyond my control.
It kind of worked up to 38K recs, then flat out refused to go any further. I just wrapped the request in a conditional loop so it can't get out until it actually finishes, or I manually stop it.
7 hours later and it's been hitting their server all night and no more progress...oh well, just keep on trying then. I wonder if they every check their logs?
"Go forth into the source" - Neal Morse
"Hope is contagious"
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I wonder when you'll get the DOS attack attempt notification.
/edit: forgot to mention : I feel your pain !
modified 12-Sep-22 11:32am.
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