I suspect you’re downvoted for stating false information. Even now it seems your supposed evidence is literally from suspicious (to say the least) source.

People following your advice expose themselves and their children to harm if follow your advice. Complaining about a downvote seems rather silly in that context.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4890836/ I’ll quote from this link:

A number of different claims have been made about the possible health benefits that could hypothetically be derived from the consumption of raw milk. Recent scientific reviews by various international groups have concluded that there was no reliable scientific evidence to support any of these suggested health benefits.13–15

During pasteurization, there is no significant change in the nutritional quality of milk.16 Pasteurization does not cause any change in protein quality; minor levels (<7%) of denaturation of whey proteins have been reported due to pasteurization, but protein denaturation has no impact on protein nutritional quality. Pasteurization does not cause any change in the concentrations of minerals; minerals are very heat stable. Pasteurization may cause very minor losses (<10%) of vitamin C, folate (vitamin B9), vitamin B12, vitamin B6, and thiamine (vitamin B1). Of these vitamins, milk is an excellent source of only vitamin B12; milk has only low concentrations of most of the vitamins listed previously, which might show some minor losses on pasteurization. Pasteurization does not change the concentration of riboflavin (B2) (which is very heat stable) or fat-soluble vitamins like vitamin A or E.15 Other factors like type of packaging material, light exposure, and storage time/temperature have much larger impacts on vitamin losses in milk. Feed (like pasture grazing) can greatly influence milk composition, and sometimes proponents of raw milk confuse feed-related changes in milk composition with those caused directly by pasteurization. Other milk-processing approaches, like ultra-pasteurization and ultra-high temperature, have only a minor impact on the nutritional quality of milk

While it’s tastier raw, though that’s subjective I suppose, no significant amount of nutrients are lost during pasteurization. Most minerals aren’t destroyed by that heat. Bacteria and most viri are destroyed however.

The vitamins lost by pasteurization aren’t that significant that it compares to the chance of contracting salmonella.

That screen didn’t exist in Win XP. If it had, it would have been a different shade of blue. This is either Win10 though I suspect it’s Win11.

Thanks, will check that out.

Command line stuff on Windows (server) is in a pretty decent state now, imo. It’s not perfect but more and more is manageable with powershell. It took some time to really grok that you’re basically always working with objects but I’m a big fan and now quite dislike having to deal with just “text” output when I do something in Linux. (Probably also because I need to do a lot less in it so I’m not used to it as much)

Personally again I also like the naming scheme much more than how it’s done in bash. If I need to do something I don’t know I can search the command by using logical words. E.g. I want to change the properties of a service but don’t know the command by heart I can use

Get-Command service

And I’ll get a list of all commands that contain the word service.

When it comes to admin privileges you simply have the privileges of the account you used to start the session, which has its’ own dangers I suppose since it requires you to maintain account hygiene yourself.

Except this doesn’t work as faultless as you expect. If your DC is not reachable for some reason when you log in, you’ll have to authenticate afterwards to actually access the share. (If the share even loaded properly because this tends to happen in the login phase).

This not to say there are no security risks to what is happening, but this situation is much, much more common than you think. And having to authenticate again at that point is actually more secure than just assuming you have access because your username exists or you authenticated against cached credentials.

You should read the Last Ringbearer if you haven’t.

Sure, my comment is directly aimed at a comment stating Valve would basically brick your steam account for this, though. It’s disinformation I’ve seen at too many places this week or oddly enough. While Valve as the CS2 publisher preemptively told players they would unban people once their dlls were normal again.

Vac bans mean you can’t play on vac secured servers. Nothing happens to your other games. For a competitive multiplayer game some anticheat detection is wanted. People changing their dll’s to gain a competitive advantage is cheating. AMD making and distributing this unintentional cheat doesn’t change that.

I agree that buying directly or through GoG and backing up your games is the best thing to do. But this incident isn’t really related to that.

None of those apps are the original and official app. Which is pretty obviously what this was about. I used to use Vanced and it never worked as easily as everyone seems to imply, and I never could get it to cast. Vanced is no longer available on the PlayStore btw, and the same can be expected for every app that tries to offer YouTube content, modified.

Blocking with uBlock really isn’t the same as disabling. Disabling implies you’re using the app and it’s a setting.

Literally my first thought too. Such a great unique game. You as the player character are insignificant but you’re not boring or bland.

Not caring what you do on your pc, within reason, is not the same as not monitoring for dangerous actions that could endanger your network or company (and client data). I don’t care what my colleagues do on their pc either. As long as it doesn’t cause me more work.

Logging security incidents is work. So we do block a lot of websites and keep an eye on what you try to run. If we see something wrong we just talk to you and explain why we don’t want you to do that. 99,9% of the time everybody is happy after that.

The idea of this being something you can get fired for or that’s taken into consideration for your evaluation is insane though. We have rights as workers. Keeping the network safe means I can see some extent of what you do. Your boss or their boss has no right to that information unless you state you will continue endangering the network. Even in that case I wouldn’t even tell them the websites tbh.

Security software isn’t tracking software. It should be able to hook into every current semi popular browser without you being able to disable it.

On the other hand, allowing users who don’t know the answer to the question you’re asking to both install VPN software and allow them this kind of traffic is a compliance violation to begin with.

Having a talk about it doesn’t mean they care. They’d just want you to stop doing that on the work network.

If you’re using company hardware on a company network and our security software says you’re visiting ransomware like URLs, it’s very much legal monitoring as it’s for a technical reason. It’s probably mandatory since you need to do this to protect the personal data your company stores.

More often than not you probably signed a document stating you understood and accepted this.

Cooking a fresh steak to 63 degrees sounds like a waste of money to me. ( And so does cooking chicken to 70) But I think we can all agree to that because we know those are the temperatures that indicate safety if it reaches that for 1 second. And lower temperatures over time are also good.

Generally I prefer reverse searing steak because it allows for a tender perfect inside with a hard crust and no gradients in the doneness. But if I don’t have time for that (or for a sous vide waterbath) I just cook straight out of the fridge in a cast iron while flipping every thirty seconds. And for anyone doubting that flipping 30 seconds is superior to not touching it before flipping once: your steaks will be less evenly cooked which I don’t like but you are free to do so ofcourse. Read Kenji’s article on it if you don’t believe me: https://www.seriouseats.com/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results

A fresh steak should be safe to eat raw. I’ve never heard of a target temp for food safety for steak either tbh.

If anything bringing steak to “room temp” would be more likely to bring it in a danger zone.

I’ve never seen a comparative experiment that confirms this habit and I don’t see how that would make a difference. Especially not if you use a thermometer.

Sync hasn’t worked since 30th June.