Why can't Apple just sell native macOS support for iPad at a rate where they wouldn't cannibalize their other offerings? I'd pay around $300-$400 for it without hesitation.
It's not about the money, it's about the principle. The entire reason why the iPad exists[0] is because they think fingers touching mouse software is a bad idea. Some people couch this request in terms like "well what if they made macOS touch friendly", but the answer to that is "that already exists, it's called iPadOS."
What you actually want is for iPadOS to shed the limitations of the mobile OS it evolved from. That's a whole different set of asks; many of which cross different but equally strongly-held red lines. A lot of the features of macOS that make it useful for developers - the native UNIX shell, Virtualization.framework, third-party distribution, the ability to relax signature verification on software[1], files that live outside of app containers[2], and most importantly, root access - are all things that Apple considers outmoded and insecure. Insamuch as macOS still supports them, it's because software developers require them to work, so Apple has a policy of keeping software development corralled to macOS instead of letting developers and their attendant security issues spill over into their "device platforms".
[0] Going all the way back to Steve Jobs having his engineers make a tablet computer demo out of sheer spite for Windows XP tablet edition
[1] Or, on Apple Silicon, outright just sign your own OS kernel
[2] On other Apple platforms, your "On My iPad/iPhone" files live inside of a special container for the Files app; and there's another container for iCloud files. There is technically still a home directory, where all your app containers live, but you can't see or interact with it unless you jailbreak.
I'm not sure if they would canibalise anything much. The sell each year around:
1) 230m iPhones
2) 50m iPads
3) 25m Macbooks
Macbook is pretty much niche product to them comparing to Windows market share. Many would still wanna own Macbook even if iPad would support MacOS. They would sell much more iPads and bring bring more users to their ecosystem, familiarise those that used Windows before and maybe they would buy Macbook later on.
Hopefully 7 years from now you'll still be able to use it with modern apps, websites, and video content. IMO, The benefits of these chips are in longevity rather than pushing them to the limit today.
This is the pretty obvious answer. I'm looking at replacing my gen-3 iPad Air from 2019 because it's feeling pretty pokey now. (And my wife's gen-1 iPad Air from 2013 is entirely unusable.)
I don't think there's any amount of processing power that can keep up with website bloat long term, but you out to get an extra year or two from the M3
Subscriber to Empire Access here. They've been expanding all over upstate NY. They have been a joy to work with. Far better than the only other previous option being Spectrum.
Not sure what you meant by replying with the (otherwise relevant) article about violating subsidy conditions (usually done by serial abusers like AT&T) to a comment about Empire Access. I don't know what Empire Access usually does, but in the case mentioned in TFA, Empire Access will operate on municipal open-access fiber infrastructure, which the Oswego County (not Empire Access) will use subsidies to build.
They did lay some fiber, the problem is it was the fiber to supply their cellphone networks and not to directly serve customers, which allows them to gouge customers through mobile data without running afoul of any of the restrictions put on the fiber network the government paid them for.
'By packing or “densifying” the network, signals will be carried faster and more reliably, with bandwidth measured not in megabits but rather in gigabits per second.':
'Consumers expect 5G to offer a step change in network performance, relief from urban network congestion and more home broadband choices as near-term benefits.':
You should be upset at the government that gave the money and that didn't do the due diligence to make sure it's used for proper cause.
Secondly, it should be reconsidered that giving billions to profit making corporations so that they can make more money is a good idea.
> Any reason Xcode 2 was chosen? Wouldn't have Xcode 3.2.6 on Snow Leopard but targeting OS X 10.4 and including ppc as an architecture also worked?
I forget exactly why I used Xcode 2.5, but I wanted to do it on Tiger since that OS was the one around the time Xbins started. It probably would've been a bit nicer working in Snow Leopard, but I just chose Tiger.
I asked Claude "As a developer writing for mac os x 10.4 tiger on Xcode 2, write me a hello world mac app with a button that outputs the string "hello world" to the console" and it seemed to produce correct results in Objective-C.
This is true, but go ask Nate Silver how that went for him in 2016. The general public has only superficial familiarity with even basic statistics. 60/40 is perceived by many as a near guarantee. More than enough to make them cry 'stolen election!' if the election does not go the way they want.
Market dynamics are subtly different than statistics of traditional polls, since you need to account for fees and slippage and irrationality. You’d also need to compare this to a poll asking “who do you think will win the election?” which is a different question from “who are you voting for?”
"Subtly different"? It's not even remotely the same thing, all they have in common is that the unit is %. The betting probability is the (expected) chance that a certain candidate wins, while polls measure the % of population that votes for a candidate. A polling lead of 20% would seal the election.
I've been a fan of using stainless steel spatulas on cast iron for years now and it doesn't seem to scratch or degrade the "seasoning" on the cast iron in any apparently meaningful way.
Seasoning isn't that precious either. I accidentally left my cast iron on the stove and burned off most of the seasoning, took it as an opportunity to smooth out the surface with sandpaper, gave it a couple of coats of canola and put it back into service. Within a couple of days it was basically where it was before.
I've been cooking exclusively with Le Creuset cast iron pans. I use to care about seasoning and never using soap to clean but I've gotten way more relaxed as of late. I still take care of the pans and "season them" when it looks pretty bare, but I haven't really noticed much of a difference between seasoned and nonseasoned as an amateur chef.
I make up for the lack of seasoning by using more butter or oil.
The true reason why I use these cast iron pans is that they have a very long lifecycle (going 12 years now for some of my pans) and they sear way better than other cookware.
Worth pointing out that this is also true of the Le Creuset "cast iron" skillets and frying pans with the black cooking surface. That surface is (annoyingly) enamelled too.
huh, TIL. There's a Le Creuset outlet store near me and when I bought 2 more it never really clicked how different they were from my Lodge pans (outside of the enamel bottom).
Just another plus one for cast-iron pans and wooden spatulas. We’ve been using those for over a decade, 20 bucks each, never needs replacing, works for everything.
We switched from gas stove to induction and now they work even better since the handle doesn’t get as hot and it’s easier to control the temperature.
The whole seasoning thing is extra credit, the only failure mode I’ve seen is trying to fry an egg on a completely unseasoned pan, which just means some extra soaking and scrubbing is needed. The pan seasons itself after a few uses. Hand wash the pan instead of sticking it in the dishwasher, done.
Yeah, eggs can be hard. What I do is have a smaller cast iron pan strictly for a single egg. I just make sure to use more butter and clean after right after.
I think it is healthy. There is basically nothing to be worried about that dealt killed by water or heat. A hot pan is twice the temperature of a medical autoclave.
Soap is more of a cleaning aid for removing flavor than a safety control.
A little mentioned downside to cast iron is that it's porous enough that it will absolutely absorb certain things like turmeric that will only come out once you cook something else in it, no amount of washing or soap seems to make a difference past a certain point. Kind of a non issue to me, just a quirk of the tool.
You hear this sometimes from cast iron owners that think using some soap will "ruin" the seasoning. It's a myth, you can absolutely use soap. My preferred method is chainmail + coarse salt + small drop of dawn.
Yes, I use a little bit of Dawn when the pan is really greasy or crusty. Hot water in the pan, a little bit of Dawn, let it sit for a few minutes, scrub. Dawn is not agressive enough to remove the seasoning, it will just emulsify the liquid grease/oil in the pan.
Do not put them in the dishwasher though, or you'll have to re-season them.
Dawn kinda smells tho, especially when the pan is heated again for the first time. Whatever it pyrolyzes to, I'm not sure I want to smell or eat it. The store brand dishwasher detergent seems to not smell as much but if there's no debris from the food I avoid soap or use it very sparingly.
Good tip with the coarse salt, I'll have to try that sometime.
I do almost all my cooking on cast iron—no philosophical reason, it just works well and once I figured out how to use it I found that I pretty much always reach for a cast iron pan over stainless steel or non-stick. (Except non-stick for omelettes and stainless steel for anything where I want the find.)
My big realization was that there’s a lot of macho information there about the care of cast iron, and it’s pretty much all pointless because the stuff is indestructible and the seasoning doesn’t matter much. Every time I make tortillas in a pan the seasoning gets wrecked, and it’s just not a problem. So long as you get the pan to the right temp and have enough fat, nothing sticks regardless of the quality of the seasoning. Skimp on the oil or set the temp too low, and stuff sticks no matter how good the seasoning.
I wash the pans with soap and water (and not too much scrubbing), I never season them deliberately, and they work wonderfully. It’s a very forgiving cooking surface.
When i went home to visit my dad, I cooked an egg on his decades old cast iron. He scrapes the absolute bejeezus out of it, has no idea what seasoning is, uses soap. It cooked wonderfully. That was my eye opener moment.
Man, I'm so turned off by the entire cast iron hype cult. I've tried so hard to make it work for me, and it just doesn't, and everyone's advice is totally different so it's impossible to know what to do. Wash it. Don't wash it. Scrub the shit out of it. Just remove the chunks and leave the rest.
The reply will inevitably be "it's simple, just...." where the words following "just" are different from anything ever written on the topic before.
I think the reason there is so much conflicting advise on the topic is because it's such a forgiving cooking medium, but people swear by their method as the one true method.
I cook on cast iron multiple times a week. Have for years, using a very antique pan from a dead relative. My rules are fairly straightforward. I don't do any other maintenance or cleaning than this after-care routine:
* Let the pan cool (if I'm lazy or it's late, possibly this is overnight and then I do the rest in the morning).
* Scrape out any easy solid waste (burnt food bits, etc) with a wood spatula edge and throw the waste in the trash.
* Toss a healthy amount of salt into the pan and scrub the pan using the salt, with your hands/fingers. The salt is a great abrasive, like sand, but I don't want sand ground into my cookware, while salt is fine for food.
* Rinse out the dirty-salt-mess with plain water from the sink.
* Occasionally, if stuck-on things are particularly stubborn, repeat some of the above steps as necessary until the pan surface is smooth and clean.
* Wipe off most of the remaining wetness with a paper towel (the towel will probably look pretty dirty, that's ok).
* Throw the pan back on the cooktop, pour a few tbsp of cheap olive oil in the middle, and turn the burner on as high as it goes. Wait a few minutes for the oil to thin, spread, and smoke. Once it's smoking pretty well, shut off the fire and leave the pan to cool again.
* Later when it's cooled off again (possibly overnight or hours later, whatever), gently wipe off any excess liquid oil with a paper towel and store the pan back in the cabinet, ready for next use.
If your cooking utensils are gouging or pulling up 'seasoning', it's not 'seasoning'. Seasoning is a micrometer-thin layer of polymerized oil. What you're describing is carbon build-up from a poorly cleaned pan.
At least once a week I give my vintage cast iron a good scrub with Dawn powerwash and chainmail, dry on the stovetop, apply a layer of Crisco, and then wipe it all off as if I put it on by mistake.
Just checked my Moccamaster and it says that it uses PET 7 plastic, which supposedly designates "other" resin. Not sure what that means if anything for food safety.
My mom works for our local municipal government administering a HUD lead abatement grant. The state of lead contamination in many older homes in low income areas is just awful.
Is there any cheap way to test the quality of my water? I did some Googling around, looks like there are services that will do this for a fee but didn't look particularly affordable.
Are you on municipal water? If you are call the water company, they will often test it for free. They are required by law to test a certain number of houses each year - yours can be one of them.
If you are on well water, call your county department of health, there might be a fee, but it should be lower than a private lab.
Looks like there's some fairly cheap "diy water test kit" on Amazon.
I'd expect them to work reasonably well, at least for lead. The chemistry is pretty simple. Whether they can detect low concentrations is another matter. You could boil a pot of water until most of it is gone and test that. You'll have a much higher concentration of any contaminants.
If you want specific numbers, you'll need to get a lab involved which will be more expensive. But to just detect the presence of contaminants, a cheap tester like available at hardware stores should work.
Regardless of your water source and/or lead contamination level, it's advisable to install a reverse osmosis filtration system. They're relatively affordable and will remove most contaminants. As a bonus reverse osmosis will produce clean tasting water rivaling that of bottled water, but you might want to consider supplementing minerals in your diet to compensate for anything lost in filtration.
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