I’m too lazy to look it up, but there is a settings in either the office products or group policy that makes it use the old open/save dialogs. I remember setting it up for an octogenarian relative who couldn’t adjust to change.

My only complaint with it is the lack of support for personal vault. I don’t use it heavily on my Mac so maybe I just haven’t encountered other issues.

That is so cool!

The only thing that really matters is the average milk fat %. I like Costco’s 40% heavy cream from a price and quality standpoint. My family drinks skim milk. If I mix those two equally I will end up with about 20% fat which makes a very nice ice cream.

It is hard for me to believe the people who are pro-volume have really tried the weight method with a decent scale. I am so with you on things like honey, corn syrup, molasses. Those require both a volumetric measure and a scraping spatula and it is still so much harder than squeezing the bottle until you hit the right number of grams.

We tested this in our kitchen. A glass pyrex used as precisely as possible was off by more than 5% in repeated tests. Our kitchen scale was off by less than 1% for weights over 5g.

And honestly, I am comfortable just pouring the milk/water/vanilla directly into the bowl that is on the scale. No utensil to get dirty. I recognize that I could over pour and mess things up but it just doesn’t happen. I can hit 15g of vanilla more accurately with the scale than with a measuring spoon.

I had my wife try to measure water in a glass measuring cup accurately and consistently. I had her measure the same amount multiple times. Her variance was so far off the variance of the scale, that I convinced her that liquids should be done by weight when possible.

I think that if I had a cylinder like I used decades ago in chemistry class, I might be able to get consistent kitchen measurements. But my glass pyrex measuring cup with numbers on the side is terrible.

If I make a recipe multiple times, it gets re-written for weight versus volume.

The baking recipe sites I use regularly like kingarthurbaking.com and nytimes.com/recipes pretty much always use weights. Some old recipes will still use volume. Unless the source is old (printed cookbooks, historical recipes online) I definitely have a prejudice against sites that rely on volume.

Heavy cream weighs less, about 95%, than what water weighs. I can’t really think of a liquid that I would expect to weigh 50% more than water. I remember reading once about something called “heavy water”. Maybe that is what they were referring to?

Baking powder isn’t too bad for a lot of recipes, but baking soda and spices are used in such tiny amounts that my kitchen scales do not measure them accurately.

It does, but I would still rather use grams usually. My ice cream base recipe says 500g skim milk and 470g heavy cream. I don’t have to get a measuring cup dirty—I just pour them into the bowl.

I have had two different well-recommended scales for baking and neither does a good job measuring 1-3 grams of ingredients. Maybe I just need to spend hundreds of dollars I don’t have on some pampered chef thing….

I do have what we call the “drug scale” in our house. It can measure to 0.01g but its capacity is so low it is useless for baking. I don’t want to weigh my baking soda badly enough to get it out.

Cleanup is so much easier also. I don’t have to use a measuring spoon or cup for ingredients—I just dispense them into the bowl until I hit the correct number.

I get not wanting to use a google, microsoft or crypto laden browser, but I would be willing to use a well supported browser that used chromium as the page rendering engine. It seems to be extremely difficult to get another engine to be competitive in the marketplace. Maybe the resources would be better spent putting the chromium engine inside a different container. I’m sure there would be drawbacks, but I think there would be compatibility benefits too.

Article says you cannot side load books on Apple Books. That is incorrect. You just send an epub to books via the share menu on Mac or iOS and it loads it. Also syncs it via iCloud if you want it to.

Perhaps the author meant you cannot download purchased books off of Apple Books.

That’s why you can’t just use the version as a string. You need to use the API which correctly uses string length as a tie breaker.

You can get a pass till July 2025 by creating/setting a registry key that they made for businesses.

Paste this in a .reg file and double click it.

Windows Registry Editor Version 5.00

[HKEY_LOCAL_MACHINE\SOFTWARE\Policies\Google\Chrome]
"ExtensionManifestV2Availability"=dword:00000002

I’m surprised and happy that SUSE is still doing well. I have fond memories of using SUSE in the enterprise especially around their “perfect guest” campaign for using it in virtualized environments. I thought they had very well-baked integration with large Windows networks—things just worked out of the box that didn’t with RHEL. I’m sure a lot has changed in the last decade but I appreciated their cooperative stance in the enterprise.

I would feel that it would be a reasonable if it was my local paper running the story. Arstechnica IS a primarily technical news site—I believe they should have a higher bar—otherwise they are just parroting a report and not providing useful (to me) news.

I generally think arstechnica.com does a decent job of being a non-garbage news site. I pay a couple bucks a month for the ad-free RSS feed. This story feels terrible to me. I don’t doubt a law suit has been filed, but I would expect some investigation by the reporter of the extra-ordinary claims of privilege escape the application is claimed to be capable of.