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Although DevOps goes some way to bridging the mindset differences between Programmers and Infrastructure Engineers, we still have quite a way to go apparently. As a programmer, I often get called a cowboy by my Infrastructure colleagues, but this one was pure gold.
I was recently performing some remote work for a client in Adelaide Australia, which is known to get a little hot on occasions, when my remote connection suddenly dropped out. I tethered my phone and checked my email to find this:-
Sent: Friday, 19 January 2018 4:44 PM
Subject: Server shut down due to hot weather
Some servers have got too hot and have shut down. This unfortunately means the Customer Server Web server i.e. Work Order system is down.
We are leaving them off for ~15 minutes while we run fans over them & will then try powering them back up.
A company I once worked with had the opposite.
A customer wanted a computer in a cooling cell at -25C and colder (I can't remember why they couldn't just place it outside the cell).
We called one of our associates who build a custom box that was pretty well isolated and had a small heating element.
If the temperature dropped to a certain degree the heater would turn on and made sure the computer didn't freeze (literally)
Like most things, some are batter and others fall flat.
"the debugger doesn't tell me anything because this code compiles just fine" - random QA comment
"Facebook is where you tell lies to your friends. Twitter is where you tell the truth to strangers." - chriselst
"I don't drink any more... then again, I don't drink any less." - Mike Mullikins uncle
Realizing all the various type, we each identify a pancake a bit differently.
My major pancake eating has always been of the potato variety. Often referred to as 'potato latkes'. They would be outstanding with onions! Savory!
Variants in the topping (for the potato variety) I commonly hear are: apple sauce, sour cream, salt, and sugar. I was raised in the salt group, but the 'other' side of my parental lineage were applesauce users. Once, to my horror, my children put ketchup on them - they've since learned the error of their ways.
"Flapjack" style, however, puts me squarely in your corner on this.
At long last - don't know what the problem was, but their website still says the order is "processing" and "hasn't shipped yet". Fortunately their support is good, if a bit slow since it works on California time, not UK.
My word this is a big lump! Herself as started referring to it as "my kitchen sex toy", but you'd have to be .... umm ... rather brave for that.
So big in fact, that I've already had to move to Plan B: Plan A was to repurpose the old, dead Sous Vide Supreme as the water chamber (since it's already insulated and got a lid I can make a hole in) but it takes so much space that just won't fly. Plan B is to multi-use the deep frier, since it holds 8L of oil it'll hold plenty of food without crowding. I'll have to get a new lid and insulate the body but that shouldn't be a problem, I think a Gastronorm 1/2 lid should fit pretty well.
Connecting it to WiFi wasn't without problems - you have to create an account at the Anova end, and the developers lowercase your email for storage and then compare your entry against that without lowercasing your input. So enter your email as "Paul.Griffin@..." to set up the account and again to log in and it can't find it...
It's also damn slow at sending out the account verification email - it took about 40 minutes to arrive which is a little silly.
Still it's connected, and sending notices to my phone that it's preheating. Don't see how to control if from a PC, which would be an irritant, but it seems to heat prety quickly - less than twenty minutes to 60C from 19C ambient. The temp reading doesn't seem quite as accurate as the old unit which agreed with my infrared thermometer, but I can adjust for that if I have to.
Only trouble is I don't have anything to cook in it for tonight as I didn't know it would be here
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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