Windows and Linux both ask for your language and locale during setup and default to the typical matching keyboard. I'm nearly sure Debian also asks you to confirm the keyboard it picked, but it's always the right one so I just hit enter.
Inconsistent paywalls are a product now. The Times (the original) has shoe-horned in some kind of AI paywall [1] which claims to maximise conversions by varying how much you get to see and for how long. It pissed me off because I was logged-in to my subscription but it was blocking me anyway.
An article here a couple of days ago said that the automation behind the scenes in Azure is piss poor and the whole thing is held together by thousands of contractors manually fixing the endless failures.
On the plus side, it does mean they have thousands of people who know how to fix problems.
At Google there is one guy who knows how to fix the problem.. he's a monk who is also in 700 different teams and the only one who remembers how the systems were built. You have to climb all the way up to his mountain abode, hope that he is home and pray that he will hear your cries and help you
Any painful automation story feels very different from their customer service. MS has always been superior to their competition with customer service - especially paid service contracts - because it's far closer to their identity: very long-term, tightly integrated enterprise. Google has never had this; even the idea of paying for support came very late (and reluctantly) to them.
> MS has always been superior to their competition with customer service - especially paid service contracts - because it's far closer to their identity: very long-term, tightly integrated enterprise. Google has never had this; even the idea of paying for support came very late (and reluctantly) to them.
If we're comparing cloud services, surely GCP has customer service? I can't imagine any big enterprise using it otherwise.
About twenty years ago I was generating long animated GIFs. They worked fine in Firefox. In Internet Explorer they started fine but became jankier as playback progressed. I realised that every time IE displayed a frame it was rereading the entire file from the beginning to get to the current frame. Which took longer and longer as the current frame advanced.
It's just so easy to squander performance without noticing.
Google used to prioritise search quality. About six years ago they decided to enshittify. Slop with more adverts is promoted over quality with fewer adverts. This isn't speculation. It came out in emails released as part of antitrust discovery.
To reiterate: Google search is shit now because they want it to be.
I'd never heard of "edge sorting" prior to this comment, but reading the Wikipedia entry for it, it strikes me that the technique relies entirely on the cooperation of the croupier/dealer coupled with inconsistent printing/cutting of the pattern on the rear of the card?
I've not spent a lot of time in casinos, but I am surprised that given the technique is apparently widely known, dealers are not more reluctant to accede to player's requests to rotate a card for "luck" or "superstition", or whatever other rhetorical device is used to convince.
It also seems like simply taking care in the production of the cards and their backing design would afford a significant degree of preventative protection too. Sure it might drive the cost of a pack of cards up given the extra precision needed when printing and cutting the cards, but this does not seem beyond the resources of a casino.
I'd love to see footage of how Ivey manipulating the dealer into rotating cards unfolded.
>>> relies entirely on the cooperation of the croupier/dealer coupled with inconsistent printing/cutting of the pattern on the rear of the card?
AFAIK there wasn't overt cooperation with the dealer. Ivy gave the casino a set of rules he would play by if the casino hosted him. He brought a woman who was an expert in reading the miscut edges of the cards. The "cooperation" was that Ivy demanding the same set of cards (the ones his expert was able to read) were not allowed to be removed from play - that was one of his specific demands, the dealer was merely doing what he was told to do by the casino.
This is what gave him an edge and allowed him to retain it. By not letting the dealer/casino switch decks to one his expert couldn't read, the casino made the case he cheated. Even though, they took his action on the basis of the demands he made - so had Ivy lost a few million, the casino would be trumpeting that they beat one of the greatest card players. When they got took for a ton of money? Then, and only THEN it seems they refused to pay him and the court case ensued.
It always amazed me that even with this weakness, casino card games always use rear art that goes to the edge. While consumer cards often have a white border that would solve the issue entirely.
Do you have a reference for this? There's been a lot of talk from ministers about reviewing contracts when break clauses allow, but I haven't seen anything definitive and this still seems to be a matter for individual departments.
This is so true. When you log in to their website it bounces around through about fifteen different domains before it concludes. I'm nearly sure passport.com is still in there.
Or how about if you're already logged in and switch tabs - returning to OneDrive / SharePoint lets you start doing something for a second, then it interrupts you to redirect through several pages for an auth flow before returning you back where you were.
For sauerkraut you don't even need a fancy jar. I use a big old coffee jar. I cut a cabbage leaf to fit over the top of the shredded cabbage so none floats up. I weigh that down with an old spice jar. The cabbage stays under the surface of the brine so the environment is naturally anaerobic.
it's easier than that. Take small cabbage heads (also works if cut into pieces, salad style). Put in some container - plastic tank, wooden barrel, glass jar, whatever - 2-or-20-or-120 liters. Add (sea) salt - 30-50g-per-liter-of-water (handwavey, can be corrected later), some grains of corn (or whole cob), a piece of apple, maybe some ginger, fill with water to cover the ingredients.. add something on top to keep things down, like river stone or heavy dish. Keep at below 15'C without freezeing (here usually in November, outside in the balcony.. until March). Once in a while have the water go up-down-up - which i do by just quickly kicking the jar for a minute.
Best eaten as salad with oil and red-pepper, and of course, wrapping pork minceballs.
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