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Joined 2 years ago
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Cake day: July 5th, 2023

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  • I wouldn’t recommend keeping credit card limits low to only mitigate fraud risk - credit card companies generally will take the hit for unauthorized use, aka stolen information, and send you a new card. So keeping the limit low in an effort to make sure that if your info is stolen they’ll only be able to steal $1000 or $2000 isn’t really necessary, and only affects your ability to use credit and have a better credit score (because your % of utilization of your overall credit limit goes into your FICO).

    Instead, review your purchases monthly and inform the card company of charges you didn’t make as soon as you see them.

    DEBIT cards are a different story. They’re a direct link to your bank account funds and there’s no intermediary that is willing to take a hit, it’s your bank vs you, so if your debit card info (and pin) are exposed you’re much more vulnerable. So I wouldn’t recommend EVER using debit these days, there’s zero reason to, but if you have to then your advice in your OP is more appropriate.


  • I can’t speak for others, but when I joined I was definitely confused by instances, federated internet, moderation variances, and how to operate the various ~ 4 beta apps I downloaded at the same time.

    I’m definitely not a tech normie, but it was still unfamiliar and I would never have migrated if I hadn’t been fed up with Reddit.

    Most people don’t want to have to look up guides to figure out how a system works, they just want to download an app that their friends all use and move on with their day. Blocking instances you don’t like? Doing research to find a “home” instance? Ain’t nobody got time for that.


  • I raise the BS flag. A chef is responsible for creating and planning the restaurant menu, which means they have to create dishes that fit the restaurant niche and local customer base’s interest, while also fitting the recipes into the workflow of the kitchen setup, ingredient availability from suppliers, etc. They have to worry about prep capacity, yield percentages vs cost of the menu items, etc.

    I studied culinary arts and worked in the restaurant industry for eight years before I got out. There is a difference between a chef and a cook and a kitchen manager. Were you a line lead, or kitchen manager? I might buy that.

    The chef is not just someone who wants to break their back until they make it up the hierarchy, they’re usually the one who is passionate enough that AFTER breaking their back all day they go home and STILL COOK. I went home after 14 hour days and made cereal or whatever because I was sick of cooking.

    Never once have I ever heard an actual chef call themselves a “professional chef.” Most actual chefs I’ve met are snobbishly anti-nonstick as well, but that’s not necessarily a rule. ALL of them could make a Teflon pan last more than a year or two.

    Your comments stink, I don’t buy it, unless you were a glorified kitchen manager that the restaurant called a “chef” but you had no real job in making the menu or new recipes.



  • Nice incoherent rant bro

    You know that people used to pay for newspapers right? Local tv news was free on maybe one or two channels, but anything else was on cable tv (paid for) or newspapers.

    We WANT news to cost money. If you expect it to be free to consume, despite all the costs associated with getting and delivering journalism (let’s see, big costs just off the top of my head: competitive salaries, travel to news worthy sites, bandwidth to serve you content, all office space costs, etc), then the only way they can pay for it is to serve outrageous amounts of ads in tiny, bite sized articles that actually have no substance, because the only revenue they get is ad views and clicks.

    That is NOT what we want. Paywalls aren’t bad unless we’re talking scientific research. Please get out of the mindset of everything should be free, don’t sneer at “authors need money” mf they DO if you want anything that’s worth a damn.




  • You’re not wrong about reolinks, amcrest, hikvision, etc but their price:quality can’t be beat and they work well with many different NVR software suites, which makes them popular.

    If you’re concerned about how they call home (they do, I’ve sniffed packets on my network to test the rumors and seen it on every one of them), you need to isolate the cameras off of the internet so they are blocked from the outside connection. This can end up being mildly tricky to very complicated depending on your network equipment, the way your LAN is set up at home, whether you want to view your cameras remotely, etc, but it’s the most cost effective long term option that is not subscription/cloud based.

    I use blue iris on an old computer. It works great. I have unifi network gear, and I tried some of their cameras out but they’re not really ONVIF compliant and they’re extremely expensive for an equivalent Chinese brand. That’s the made in USA price, and tbh Unifi cameras aren’t even that expensive, they’re more “prosumer” for small business deployments or nerds at home. They have a walled garden ecosystem that I dipped my toe into and didn’t care for some of it, but I still use their access points, routers, and switches because they’re great quality and really easy to config.

    But, if you have never done any of that, you might just want to go with an off the shelf solution or be willing to spend a lot of time reading. You DON’T want to mess up your network security trying to install local cameras if you’re not sure what you’re doing.

    One thing that hasn’t been mentioned yet is an RF/analogue camera kit. It’s not as easy to set up as POE (two cords to each camera and they’re way bigger so running them through walls will do more damage that you have to patch later) you can get an all-in-one NVR+4/8/12/16 etc camera kit with as many bells and whistles as you want. It will be cheaper as well and you don’t have to worry about network bandwidth issues because it’s analog. The feeds are super nice.