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Can you use the button on a cellphone earbud mic to trigger the camera? e: possibly important to note i have a samsung s7 Big Bad Beetleborg fucked around with this message at 21:26 on Jul 3, 2016 |
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Jul 3, 2016 21:18
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Xandu posted:The hinges on my laptop somehow got stuck and now it's broken into two pieces (the screen and the rest of it). Otherwise it's in perfect condition. I suspect this not going to be covered by my warranty, does anyone have any ballpark idea of how expensive this will be to replace? If you do it yourself, it can be dirt cheap. Do a search for the laptop model number and the word hinge. You'll find the replacement part you need, and quite possibly the stories of other people who've had the exact same thing happen, and exactly how they fixed it. It's also probably not hard to find a pdf of the official service manual that'll show you how to disassemble it and get to those hinges -- do another search of the laptop model and words like teardown or disassembly or service manual. I've brought laptops with busted hinges back to perfect condition, with nothing more than a ten-dollar set of replacements from ebay and an hour of quality time with all the fiddly little screws and connectors. It's all modular and everything is replaceable. (Unless of course it's an Apple, which has an official self-service policy of "no, and gently caress you for trying".) If you aren't confident of your ability to take a laptop apart (although really, it's just a matter of following the instructions and keeping track of all the screws), find a friend who works in IT and bribe him with his favorite beer to help you out.
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Jul 3, 2016 21:36
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Anticipate the breaking of ALL the plastic clips, laptop guy.
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Jul 3, 2016 23:32
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(edit for clarity) Will chicken and/or beef I buy at the local butcher and vacuum-seal at home with a FoodSaver last a whole week in the refrigerator, or would it still need to be frozen for safety?
Ciaphas fucked around with this message at 00:28 on Jul 4, 2016 |
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Jul 4, 2016 00:01
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Ciaphas posted:(edit for clarity) Will chicken and/or beef I buy at the local butcher and vacuum-seal at home with a FoodSaver last a whole week in the refrigerator, or would it still need to be frozen for safety? My fancy local butcher meat usually lasts about 3-5 days in the fridge and forever in the freezer. My instinct is that the vacuum sealing will have absolutely no effect. It's great for preventing freezer burn but your meat is already crawling with bacteria and keeping it cold slows down the rot but it's not like the seal is perfect or there aren't other things in the meat that can't just keep trucking along anaerobically and ruin your food anyway. Cooking it helps a ton, though. So you can just cook it up as soon as you buy it and buy yourself like four weeks in the fridge.
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Jul 4, 2016 00:58
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tuyop posted:My fancy local butcher meat usually lasts about 3-5 days in the fridge and forever in the freezer. My instinct is that the vacuum sealing will have absolutely no effect. It's great for preventing freezer burn but your meat is already crawling with bacteria and keeping it cold slows down the rot but it's not like the seal is perfect or there aren't other things in the meat that can't just keep trucking along anaerobically and ruin your food anyway. Also just going off instinct here but preserving meat also tends to ruin the flavor as well. I mean if you're just getting cheap meat for stew don't worry about it but if you are doing this to good steaks I WILL FIND YOU
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Jul 4, 2016 01:13
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That was the main reason I asked, yeah. Steak or chicken I've frozen raw at home--even in a vacuum bag--just ends up ranging from nasty to meh when cooked; food I've cooked then packed and refrigerated comes out better, but not by much. I was hoping I could buy a week's worth of chicken breast, wings, whatever, keep it reasonably fresh in the fridge and cook at will.
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Jul 4, 2016 01:17
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Ciaphas posted:That was the main reason I asked, yeah. Steak or chicken I've frozen raw at home--even in a vacuum bag--just ends up ranging from nasty to meh when cooked; food I've cooked then packed and refrigerated comes out better, but not by much. I was hoping I could buy a week's worth of chicken breast, wings, whatever, keep it reasonably fresh in the fridge and cook at will. Going on a roll here with advice about subjects I know nothing about but in my experience chicken tends to keep it's flavor a lot better than beef.
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Jul 4, 2016 01:22
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Subject: File Conversion I have a couple hundred .wps (older Microsoft word processor) files I'd like to convert to .docx. Is there a way to do a bulk conversion? One that doesn't involve opening each document and clicking Save As. Thank you for any insight!
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Jul 4, 2016 01:43
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ProperCoochie posted:Subject: File Conversion This thing for later versions of Microsoft Word can mass-convert dozens of WPS files to modern DOCX at once, but can be a pain to get going the first time. Give it a try: http://www.gmayor.com/works_batch_converter.htm You will probably need to manually fix the output files if the originals have very complicated formatting, because that may not survive the conversion properly.
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Jul 4, 2016 02:08
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ProperCoochie posted:Subject: File Conversion Maybe make an autohot key script to automate the clicking for you. I don't know if there is any commandline tool available for that.
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Jul 4, 2016 03:28
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I buy my stuff already frozen most of the time. I think the sequence of most meat you buy is: Animal Slaughtered Butchered Frozen Thawed Sold Frozen Cooked I mean, nobody's shipping that poo poo thousands of km raw. Quality poo poo is from a local farm, abattoir, and butcher, so it's like: Animal Slaughtered Butchered Frozen Thawed Cooked Sometimes Frozen Sometimes Thawed Eaten And I think it's the multiple cycles of freeze-thaw that ruins food. Most of us have probably only rarely eaten meat that wasn't frozen at least once.
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Jul 4, 2016 03:58
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How long would an unopened glass jar of feta stuffed olives submerged in brine last in my pantry? I bought them nigh-on a year ago and there is no expiry date anywhere, the pop top is still sealed.
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Jul 4, 2016 04:42
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Nuclear War posted:Does anyone have any experience with Study Across the Pond or know of any similar companies/services? Find a local university and ask someone. A lot of state schools have study abroad programs that go to various places in Europe and elsewhere. I had friends study in Japan and Mexico and a bunch of people in some classes went to Prague for a month or so for study. The university probably would want your wife to enroll in their program and do whatever partial study abroad they offer, but they may be able to give you leads, or you might find their program works for you. Nursing may be pretty complex to do abroad if she wants to come back and work in America due to different standards, processes, and requirements, but I have no experience with that beyond reading the healthcare stories thread.
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Jul 4, 2016 05:06
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Xandu posted:The hinges on my laptop somehow got stuck and now it's broken into two pieces (the screen and the rest of it). Otherwise it's in perfect condition. I suspect this not going to be covered by my warranty, does anyone have any ballpark idea of how expensive this will be to replace? I had this happen to me last year on a cheap little chromebook I used for surfing the web. I drilled some holes in the back cover, used pop-rivets to reattach the screen to the computer, smeared some silicone sealant on the back to cover up the rivets and keep the edges from catching on anything, and it worked perfectly well for another 8 months after that until the processor fried. I mean, it looked like poo poo, but it cost me literally 94 cents worth of material and got me an extra 2/3 of a year out of the machine. 
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Jul 4, 2016 05:11
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Slavvy posted:How long would an unopened glass jar of feta stuffed olives submerged in brine last in my pantry? I bought them nigh-on a year ago and there is no expiry date anywhere, the pop top is still sealed. They're fine, enjoy your martinis.
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Jul 4, 2016 06:54
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fishmech posted:Does the screen still work? Worst comes to worst, you can buy some metal hinges from hardware store and superglue that stuff on.
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Jul 4, 2016 08:49
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I'm planning a family reunion for 21 adults and 7 kids next week. We're having sandwiches for lunch. We have three lunches planned, and I have sandwiches planned for all three. How much lunch meat would you buy? To spare myself having to describe every member of my family to you, assume that for every 2 year old that will eat 0.25 sandwich, there is a fatass 40 year old that will eat 1.75 sandwiches. Include in your assumption the fact that some people (skinny 19 year old types) will skip lunch, a couple people will probably have not eaten breakfast (hangovers, y'know) so double down at lunch. Presumably people will be tired of sandwiches by day 3 and eat less. In short, I already picked a number based on some skill and some random guess, and I'm curious to know if your number matches with mine.
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Jul 4, 2016 08:54
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photomikey posted:I'm planning a family reunion for 21 adults and 7 kids next week. We're having sandwiches for lunch. We have three lunches planned, and I have sandwiches planned for all three. I think the amount of meat per sandwich will vary greatly depending on the quantity, quality, and variety of meats available. I could put a quarter pound of a high quality roast beef in a single sandwich, but if there's only Oscar Mayer bologna, I would use much less.
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Jul 4, 2016 09:55
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The big issue with freezing meat is the method. Commercial freezing is done with blast chillers that get the meat frozen quickly to little ill effect. When you freeze meat in your home freezer, it happens slower, so the ice crystals have more time to grow and pop a lot of the cell membranes, which gives it that funky texture you get sometimes.
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Jul 4, 2016 10:43
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In one of the Highlander movies Sean Connery is on a plane talking to a woman. The subject of blondes vs brunettes comes up and leans over and whispers into her ear something like "brunettes like to sit on men's faces". Is this true?
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Jul 4, 2016 13:19
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I'm using a Samsung Note 5, and there seems to be a void in the center-right-hand edge where I can't draw/write anything with the stylus. It's a perfect circle that coincides with the placement of the radial menu for the stylus, so I have to assume it's deliberate. Any way to turn it off?
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Jul 4, 2016 13:21
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Funky See Funky Do posted:In one of the Highlander movies Sean Connery is on a plane talking to a woman. The subject of blondes vs brunettes comes up and leans over and whispers into her ear something like "brunettes like to sit on men's faces". Is this true? You mean is it true that this scene is in the movie or is it true that something as superficial (and easily changeable) as hair colour can be use to make absolute statements about very complex behavioural patterns?
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Jul 4, 2016 13:35
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Guys, seriously, don't superglue hinges. It's a terrible idea. find some that can be screwed in where the original holes are, or use rivets, or something, because supergluing them is just a waste of money. On something like a hinge, that's constantly being moved, where the forces are going to transition as the hinge folds or unfolds, and is going to get hot because it's part of a computer, superglue will fail incredibly fast. That's not a job for glue, use a mechanical means of attachment. Hell, zip-tie the loving thing, that'll last way longer.
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Jul 4, 2016 15:32
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Or epoxy
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Jul 4, 2016 16:05
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Namarrgon posted:You mean is it true that this scene is in the movie or is it true that something as superficial (and easily changeable) as hair colour can be use to make absolute statements about very complex behavioural patterns? Yeah. So is it?
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Jul 4, 2016 16:42
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Captain Bravo posted:Guys, seriously, don't superglue hinges. It's a terrible idea. find some that can be screwed in where the original holes are, or use rivets, or something, because supergluing them is just a waste of money. On something like a hinge, that's constantly being moved, where the forces are going to transition as the hinge folds or unfolds, and is going to get hot because it's part of a computer, superglue will fail incredibly fast. That's not a job for glue, use a mechanical means of attachment. Hell, zip-tie the loving thing, that'll last way longer. Nah I had a set superglued on a laptop for like 4 years and it worked just fine. Hideous though.
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Jul 4, 2016 16:47
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lazydog posted:I think the amount of meat per sandwich will vary greatly depending on the quantity, quality, and variety of meats available.
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Jul 4, 2016 19:22
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I think you may be dedicating too much of your life to this sandwich-allocation-and-distribution algorithm.
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Jul 4, 2016 19:38
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Thanks. I'm sinking a couple hundred bucks into lunchmeat. Underages result in hungry people, and overages result in waste. When I was swilling beer and making a shopping list last night, I thought to myself... There has never been a more stupid/small question than this one. Apparently it's just one more of life's unanswered questions.
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Jul 4, 2016 19:48
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At this point, you might as well just cook some hams/buy some whole salami things and then cut it as you need it. It won't really be wastage because it keeps and you can use it in other things. $200 seems like a lot to spend on lunchmeats.
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Jul 4, 2016 20:27
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Just go to the deli, and ask them that you're making 40 ham sandwiches, 40 turkey sandwiches and 40 pastrami sandwiches. Or whatever. They'll shave a few slices off and say, "is this enough for one sandwich?" When you say, "Yes," they'll weight it, then keep slicing until they have 40 times that. Those people probably know more about sandwich construction than any of us, and you're probably not the first person they've ever heard that sort of question from.
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Jul 4, 2016 20:51
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tuyop posted:I buy my stuff already frozen most of the time. I think the sequence of most meat you buy is: This is definitely not true for those of us in the Midwest, at least. A cow can be slaughtered within 500 miles of a city and delivered fresh to a grocery store via refrigerated truck in a day, and there's no meat that is going to go bad in that amount of time. The meat is either butchered at the slaughterhouse or delivered in smaller pieces to grocery stores. Even stuff like Perdue brand chickens are raised on brand-associated farms across the country and they don't need to be frozen for a regional delivery on a refrigerated truck. Of course you will find plenty of meat older than this in stores, but that doesn't mean it has been frozen. There are a fuckton of truck drivers in this country, and many, many, many of them are transporting your food to a store within days of its harvest. I don't know if this holds true in major cities outside the Midwest but I'm hard-pressed to think of a major city in the continental US that isn't within a day's truck drive from agriculture. Edit: I am quite confident that nearly all the meat I purchase has never been frozen and I live downtown in a city of slightly less than a million people in a flyover state.
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Jul 4, 2016 22:13
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I hope there's some word experts here. Leucomelanous means "having dark hair and eyes, and fair skin." Are there other words similar to this in that they describe physical attributes like hair/skin color? Like 'having fair hair and dark skin' and such?
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Jul 4, 2016 23:55
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Wedemeyer posted:I hope there's some word experts here. Leucomelanous means "having dark hair and eyes, and fair skin." Are there other words similar to this in that they describe physical attributes like hair/skin color? Like 'having fair hair and dark skin' and such? Albino'd be the obvious one, but the only other thing I can think of in English is maybe swarthy, although that's mostly just skin color, rather than overall coloration (although broadly speaking, you'd not ordinarily expect to describe someone as "swarthy, but blonde as hell"). There's a word in portuguese that means more or less the same thing (moreno, or something like that), so I imagine "brownish" is a relatively universal sort of descriptor, at least as far as European languages go. Obviously, if you only want a single attribute, like hair color or skin color, there's plenty.
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Jul 5, 2016 00:47
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Wedemeyer posted:I hope there's some word experts here. Leucomelanous means "having dark hair and eyes, and fair skin." Are there other words similar to this in that they describe physical attributes like hair/skin color? Like 'having fair hair and dark skin' and such? Albino'd be the obvious one, but the only other thing I can think of in English is maybe swarthy, although that's mostly just skin color, rather than overall coloration (although broadly speaking, you'd not ordinarily expect to describe someone as "swarthy, but blonde as hell"). There's a word in portuguese that means more or less the same thing (moreno, or something like that), so I imagine "brownish" is a relatively universal sort of descriptor, at least as far as European languages go. Obviously, if you only want a single attribute, like hair color or skin color, there's plenty. photomikey posted:Thanks. I'm sinking a couple hundred bucks into lunchmeat. Underages result in hungry people, and overages result in waste. When I was swilling beer and making a shopping list last night, I thought to myself... There has never been a more stupid/small question than this one. Apparently it's just one more of life's unanswered questions. I mean, you could just assume you're making 45 sandwiches a day (that's 1.5/person), and then you have whatever arbitrary amount of meat you think equals a sandwich. But really, to be safe you'd have to buy more than that, and resign yourself to having a bunch of leftover ham or whatever. After all, unless you're also making the sandwiches and then locking all the meat up, it's not like they're all going to be made with equal amounts of meat/lettuce/condiments/&c. anyway. Plus, there's always the possibility of someone wanting a sandwich at like 2am or whatever. Enjoy the next week of endless sandwiches.
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Jul 5, 2016 00:51
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Wedemeyer posted:I hope there's some word experts here. Leucomelanous means "having dark hair and eyes, and fair skin." Are there other words similar to this in that they describe physical attributes like hair/skin color? Like 'having fair hair and dark skin' and such? This is mostly just some old fashioned anthropological terminology. There's probably a deep well of pseudoscientific adjectives to mine in 19th century anthropology, lots of them pretty racist. I think most people just use racial words like "Aryan" to describe skin and hair in one word. Leucous, fair hair/pale skin. Leucomelanous, dark hair/pale skin Xanthomelanous, dark hair/olive skin Melanous, dark hair, dark skin Jeza fucked around with this message at 02:13 on Jul 5, 2016 |
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Jul 5, 2016 02:01
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Is there such a thing as an online book club? If there is, how can I tell if it's a good one?
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Jul 5, 2016 09:33
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paradoxGentleman posted:Is there such a thing as an online book club? If there is, how can I tell if it's a good one? Yes there are lots of them on sites like Goodreads and there are various smaller genre-themed book forums scattered around the internet as well. You can find out if it's a good one by talking with some of the members and finding out what kind of books they read and how active they are.
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Jul 5, 2016 12:58
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paradoxGentleman posted:Is there such a thing as an online book club? If there is, how can I tell if it's a good one? Have you checked the book barn?
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Jul 5, 2016 16:47
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